The Pytchley book of refined cookery and bills of fare

Prepare some Beignet Batter as in Receipt No. 373, dip pieces of kippered haddock in it about the size of a cobnut and fry in a stewpan in which there should be plenty of lard ; the lard must not be too hot, as the beignets should take from ten to fifteen minutes to cook. BEIGNET OF HAM. No. 496. Prepare the same batter and mix in it four ounces of chopped ham, roll the batter in pieces the size of a cobnut and throw into hot lard and fry from ten to fifteen minutes ; they should expand to six or seven times the size. BEIGNET SOUFFLES OF PARMESAN. No. 497. Prepare some Beignet Batter as above, mix four ounces of grated Parmesan, salt and cayenne to taste, and a little sugar to soften the taste, work the mixture up in a wooden spoon in rolls and put pieces the size of a cobnut into some lard and fry from ten to fifteen minutes ; the lard should not be too hot ; they should expand to six or seven times the size. SAVOURIES. 245 BEIGNET SOUFFLES WITH CREAM OF PARMESAN. No. 498. The same as Beignet Souffles, only when fried, make a small hole in the top of the beignets and force in a table- spoonful or more of Parmesan Sauce (No. 60), put in the oven five minutes before serving. % BEIGNETS OF SALMON. No. 499. The same as Receipt No. 495, only substitute kippered salmon for haddock. CAVIARE, RUSSIAN. No. 500. Hand round some Russian caviare with toast and butter, lemon and cayenne. Be careful not to touch with a knife, as it injures the flavour. CAVIARE ON C ROUTES. No. 501. Cut some pieces of bread half an inch thick and one inch wide, hollow out the centre a trifle, fry a nice light brown and fill up with caviare, flavour with a little butter, a squeeze of lemon and a pinch of cayenne pepper, put them in the oven and serve very hot. SOUFFLE OF CREAM OF PARMESAN. No. 502. Warm in a stewpan two ounces of butter, salt and cayenne to taste, add two ounces of potato flour, two ounces of corn flour, mix well with butter until quite smooth and add one pint of new milk, stirring it until it boils, when take it off the fire and mix in four ounces of grated Parmesan cheese, and the yolks of four eggs (one at a time). Beat the whites of the eggs to a creamy whip, mix with the above, turning it lightly over until well incorporated, butter a souffle tin, put the mixture in it and bake as a 246 THE PYTCHLEY COOKERY BOOK. souffle, putting the mould in a stewpan or bain marie with boiling water about half-way up the mould before putting in the oven, and a sheet of paper over the mould : the oven should not be too hot. CHOUX OF PARMESAN. No. 503. Put some Beignet Batter (No. 373) mixed with four ounces of grated Parmesan on a baking sheet in pieces the size of a cobnut, cover them all over with grated Parmesan and shake it off (the batter will not leave the sheet), bake in the oven until they rise and are brown ; serve very hot. CHOUX OF CREAM OF PARMESAN. No. 504. The same process, only when baked take them out of the oven, make a hole in the top of each and force in a table-spoonful or more of Cream au Parmesan (No. 502) and bake ten minutes longer. COD'S ROE. No. 505. Cut in slices and hand round with toast and butter, lemon and cayenne. CROUTES OF BRAINS AU GRATIN. No. 506.