The Pytchley book of refined cookery and bills of fare

Poach six eggs, and put each egg on a piece of buttered toast about three inches square, and sift some grated Parmesan on each. EGGS A LA CREME DE PARMESAN. No. 523. Boil for twenty minutes three eggs, cut them in slices, arrange them on six square pieces of toast buttered with anchovy butter, and pour over them some very hot Parmesan Sauce (No. 60). EGGS AND SPINACH. No. 524. Put six table-spoonfuls of Spinach a la Creme (No. 358) on six square pieces of toast, three inches square, and on the top ol each a poached egg. FILLET OF HERRING, BROILED. No. 525. Skin, split, bone, and fillet into four pieces two good- sized bloaters ; rub with a little butter, broil and serve on pieces of buttered toast the same size. 250 THE PYTCHLEY COOKERY BOOK. FILLET OF HERRING AU PARMESAN. No. 526. Prepare in the same manner as above, only when broiled roll the fillets in soft , not hot , butter, and then in grated Parmesan cheese ; fry some pieces of toast the same size as the fillets of fish, and put each fillet on one; either put them on a hot plate or in the oven for two or three minutes until quite hot, but not dry , and run a salamander over them. FILLET OF HADDOCK , BROILED. No. 527. Fillet some dried haddock, cook and serve as Herring (No. 525). FILLET OF HADDOCK AU PARMESAN. No. 528. The same as Herring (No. 526). HADDOCK SOUFFLE. No. 529. Boil a small dried haddock, separate the flesh from the bone, pound it in a mortar with an ounce of butter, and rub it through a hair sieve; put it into a basin, and mix in the yolks of three eggs, whip the whites to a froth, and a quarter of an hour before the souffles are required mix in well the whites, and fill eight souffle papers or china cups, put in the oven and bake until cooked (about ten minutes); they should be soft like custard, not dried up. LIVER OF CHICKEN SAUTE. No. 530. Rub with butter, salt, and pepper (cayenne) six chicken’s livers, and stew for two or three minutes in a little butter, sprinkle them with a little parsley and ham chopped very fine, and put each on a fried crouton of toast, and about a SAVOURIES. 251 dessert-spoonful of good half-glaze with the slightest dash of cayenne at the last moment ; unless the glaze is very good it is better without it, a little of the butter in which they were sautdd would be preferable. LIVER OF HERRINGS WITH OYSTERS. No. 531- Cut some pieces of bread three inches long, and one wide, half an inch deep, hollow out the centre, fry quite crisp, fill with the soft roes of bloaters, with three oysters on each, which must be sauted in butter for a minute or so, add just one squeeze of lemon and a sprinkling of cayenne, and serve very hot. MACARONI AU PARMESAN. No. 532. Put sufficient boiled Macaroni (No. 327) for six people into a stewpan, and add to it half a pint of Parmesan Sauce (No. 60) made hot, and arrange in an oval baking dish ; cover with bread-crumbs and grated Parmesan, and a few pieces of butter on the top to prevent its burning ; put in the oven for two or three minutes to brown, and serve. MARROW AUX FINE HERBS. No. 533.