The Pytchley book of refined cookery and bills of fare

The same as Fine Herbs Omelet, only chop three ounces of lean cooked ham, stew it a few minutes in a couple of table-spoonfuls of half-glaze, fry in an omelet pan, put the ham on one side of the omelet, turn over into a dish, and serve with half a pint of Brown Sauce (No. 22). KIDNEY OMELETS. No. 539. The same as Ham, only substitute kidneys, broiled first, chopped and then stewed in Fine Herbs Sauce (No. 35), and serve with half a pint of the same sauce. CHEESE OMELETS. No. 540. Mix two ounces of Parmesan cheese in, instead of fine herbs, fry and serve as Fine Herbs Omelet (No. 536). 254 THE PYTCHLEY COOKERY BOOK. OYSTERS BROILED ON TOAST. No. 541. Beard three dozen good oysters, fry them in butter for about one minute, put them in a double gridiron and grill both sides for an instant over a quick fire, sprinkle with Searcy Salt, put six on a crouton of toast and serve very hot, pouring a dessert-spoonful of the butter in which they were fried over them. STEWED OYSTERS. No. 542. Beard three dozen oysters and stew for two minutes in six table-spoonfuls of Brown Sauce reduced to half-glaze, sprinkle with cayenne pepper and a squeeze of lemon ; put six oysters on six squares of fried toast, pouring at the last moment before serving a table-spoonful of the sauce in which they were stewed over each. RAM AKINS. No. 543. Bound in a mortar the crumb of a French roll soaked in milk and pressed out, mix in four ounces of grated Parmesan cheese, four ounces of butter, a teaspoonful of mustard and salt, and the yolks of four eggs ; rub through a sieve, and just before required whisk the whites of two eggs well and mix lightly with the other mixture ; fill some souffle papers or china souffle pans and bake until done (about ten minutes) — substance of custard when cooked. RICE A LA MILANA ISE. No. 544. Wash two ounces of rice and dry it. Warm two ounces of butter in a stewpan, throw the rice in and let it stew (shaking the pan), add half a pint of Consomme (No. 2) and boil until the rice is tender, if too thick add a gill more of Consomme ; mix in two ounces of grated Parmesan cheese, serve in china cups with a table-spoonful of the sauce poured on the top of each. Sauce: Boil one onion, two carrots SAVOURIES. 255 one head of celery, beat through a wire and hair sieve, add four tomatoes also beaten through a sieve (or three table- spoonfuls of Tomato Sauce). Mix the whole in half a pint of Brown Sauce (No. 22) and use as above directed. KIPPERED SALMON, BROILED. No. 545. Cut some kippered salmon in small fillets half an inch thick, broil over a good fire, rub with butter, sprinkle with Searcy Salt, and serve on hot buttered toast. KIPPERED SALMON AU PARMESAN. No. 546. Fillet and cook as above, when nearly cold roll in tepid butter, then in grated Parmesan cheese, put the fillets on fried croutons of toast, put them in the oven or on a hot plate until warmed through, but not dry. SARDINES, GRILLED. No. 547. Scrape and wipe as many sardines as are required for use, roll in tepid butter, sprinkle with cayenne pepper and salt ; cover with chopped parsley and button mushrooms, wrap each in some oiled paper, put in the oven until hot, and serve in the papers on croutons of toast. SARDINES, DEVILLED. No. 54S.