The Pytchley book of refined cookery and bills of fare

Boil some sheep’s brains, flavour with cream, fill six croutes thus prepared : Cut some halfpenny rolls in half (take out the crumb whilst hot), put in the oven to get crisp, sprinkle with cayenne pepper and salt, cover with a few fried bread-crumbs and serve hot. CROUTES OF CHICKEN AU DIABLE. No. 507. Chop two-thirds chicken, one-third ham or tongue, sufficient to fill six croutes as prepared in Receipt No. 506 ; put the chopped meat in a saucepan with a pat of SAVOURIES. 247 blitter, a little chopped parsley, sprinkle with cayenne pepper and a pinch of dry curry powder. Make hot and fill the croute with the mixture, and just before serving, put, if you have any, just one dessert-spoonful of half-glaze over each. C ROUTES OF HAM AU D I ABLE. No. 508. Chop fine sufficient ham to fill six croutes, cook the same as No. 507, and serve in the same manner. CROUTES OF LAX AU DIABLE. No. 509. Divide the lax into flakes, cook, flavour, and serve as No. 507. CROUTES OF CHICKEN'S LIVERS AU DIABLE. No. 510. Salt, pepper, rub with butter and stew for two or three minutes the livers of six chickens. Chop, cook, flavour, and serve as in Receipt No. 507. CROtJTES OF LOBSTER A LA TARTAR. No. 511. Put a little mustard and cress in the bottom of each croute, and on the top of this put some pieces of lobster in the shape of a pyramid. Just before coming to table mask with a spoonful of Sauce Tartar (No. 74), and sprinkle a little cayenne over each croute. CROUTES OF PRAWNS A LA TARTAR. No. 512. The same as No. 5 1 1, only substitute prawns for lobster. CROUTES OF SHRIMPS A LA TARTAR. No. 513. The same as the preceding receipt, only substitute shrimps for prawns. 248 THE PYTCHLEY COOKERY BOOK. CROUTES OF SHRIMPS AU D/ABLE. No. 514. The same as No. 507, only substitute shrimps for ham and chicken and omit the parsley. CROUTES OF SALMON A LA TARTAR. No. 515. The same as Lobster a la Tartar (No. 5 1 1 ), only substitute salmon for lobster. CROUTES OF 'TONGUE AU DIABLE. No. 516. Chop, cook, and serve the same as Croutes of Ham (No. 508). CROUSTADE OF PARMESAN. No. 517. Make some very thin Pastry (No. 366), line some croustade tins with the pastry, and fill either with rice or flour and bake. Throw out the rice or flour, and fill with Creme au Parmesan (No. 502), bake ten minutes and serve. CROUTONS OF HAM. No. 518. Chop some ham, put it in a saucepan with a pat of butter, some chopped parsley and chives, the yolk of one egg, a little cayenne pepper; warm up until the egg just sets, put on croutons of toast in a pyramid form. ECLAIR OF PARMESAN. No. 519. Prepare some Beignet .paste as for Choux au Parmesan (No. 503), only put it on a baking tin in rows four inches long and half an inch wide ; smear with yolk of egg, cook and serve as Choux. SAVOURIES. 249 ECLAIR OF CREAM OF PARMESAN. No. 520. Prepare in the same way, only when baked make a hole in the top and force in some Creme au Parmesan (No. 502) ; put in the oven ten minutes more, and serve. EGGS AND ANCHOVY. No. 521. Cut some toast in pieces three inches square, butter with Anchovy Butter (No. 1 8), poach six eggs, and put one on each piece of toast, sprinkle a little cayenne pepper and grated Parmesan cheese on each and serve. EGGS AND PARMESAN. No. 522.