Bloater Toast. — Pick all the flesh from a bloater
fried in butter ; pound this flesh with the roe and
■|oz. of butter, season well with pepper and salt, and
sieve it. Add this puree to a gill of white sauce or
of velout^, stir it all over the fire till thick, pour it
on five or six squares of buttered toast✪ Bloater Toast, and serve
very hot.
Shrimp Toast. — Melt loz. of butter, and stir into
this when hot half a pint of picked shrimps, a little
finely minced parsley or chives, a good seasoning of
black and coralline pepper, and a dessertspoonful of
tomato, walnut, or mushroom ketchup, or indeed
any cruet sauce, to taste. A very few drops of
essence of anchovy✪ Shrimp Toast are a great addition to this.
CHAPTEE V.
SAVOIJEIES (Continued).
Next in importance to anchovies, and sucli like,
comes cheese, nowadays served in all sorts of ways
for a second course, of which fashion the following
will give a few specimens.
Croutes au Frontage. — Slice some white or brown
bread half an inch thick, and from these stamp out
as many rounds l|^in. in diameter as you may
require (hollowing them slightly on the top and
frying them till biscuit-crisp), and keep them hot ;
meanwhile stir together 2oz. grated cheese, one egg
yolk, loz. of fresh butter, loz. freshly grated white
bread-crumbs, a dessertspoonful of cream or new
milk, and a good seasoning of freshly ground black
pepper, cayenne, and salt✪ Croutes au Frontage. When this is perfectly
blended, pile it up on the rounds of bread, smooth it
with a knife, and set it in the oven till nicely
browned (or use a salamander or a red hot shovel)
and serve at once very hot.
Golden Buch. — Mince 4oz. of Cheddar cheese, and
set it on the fire with loz. of butter, a wineglassful
of ale, a saltspoonful of celery salt, and about half a
86
SALADS, SANDWICHES, &c.
one of coralline pej^per ; then add two eggs well
beaten with a tablespoonful of cream, stir it all well,
and whisk it over the fire till creamy and just
setting ; add a few drops of lemon juice and half a
teaspoonful of Worcester sauce, and serve at once on
hot buttered toast. Another version of this dish is
made by covering the hot toast with a rarebit
mixture, then, just as the toast is to be served,
putting a delicately poached egg on each one.
Diahlotins d la Gruyere. — Line some small dariole
moulds with thinly rolled-out anchovy, cheese, or
short pastry, as you prefer ; dissolve loz. of butter,
work into it |oz. of cornflour and 3oz. grated G-ruyere
cheese, moistening it with a gill of milk, and let it
all boil up well; then stir into it two well-beaten
eggs and a good seasoning of cayenne. Half fill the
darioles with this, then lay in a good cube of
anchovy, bloater, or any other highly seasoned paste,
fill them up with the rest of the cheese mixture,
sprinkling the surface with grated cheese, and bake
a light brown in a moderate oven, turn out and
serve at once.
Bo^ichees d la Simla. — Wash and bone half a tin
of sardines, sprinkle them generously with tarragon
vinegar, freshly ground black pepper, and salt, and
let them steep from one and a half to two hours.
Now pound them with an equal amount of Cheddai’
cheese, sieve it all, and serve piled on biscuit-crisp
croutons with a garnish of seasoned watercress. This
paste spread on bread and butter makes delicious
sandwiches.
Toasted Cheese d VAnglaise. — For this one of the
SAYOURIES.
87
Page 41 · 4 recipe records on this page
Presented as published in 1901. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Bloater Toast. — Pick all the flesh from a bloater fried in butter ; pound this flesh with the roe and ■|oz. of butter, season well with pepper and salt, and sieve it. Add this puree to a gill of white sauce or of velout^, stir it all over the fire till thick, pour it on five or six squares of buttered toast, and serve very hot.
Shrimp Toast. — Melt loz. of butter, and stir into this when hot half a pint of picked shrimps, a little finely minced parsley or chives, a good seasoning of black and coralline pepper, and a dessertspoonful of tomato, walnut, or mushroom ketchup, or indeed any cruet sauce, to taste. A very few drops of essence of anchovy are a great addition to this.
CHAPTER V.
SAVOURIES (Continued).
Next in importance to anchovies, and sucli like, comes cheese, nowadays served in all sorts of ways for a second course, of which fashion the following will give a few specimens.
Croutes au Fromage. — Slice some white or brown bread half an inch thick, and from these stamp out as many rounds l|^in. in diameter as you may require (hollowing them slightly on the top and frying them till biscuit-crisp), and keep them hot ; meanwhile stir together 2oz. grated cheese, one egg yolk, loz. of fresh butter, loz. freshly grated white bread-crumbs, a dessertspoonful of cream or new milk, and a good seasoning of freshly ground black pepper, cayenne, and salt. When this is perfectly blended, pile it up on the rounds of bread, smooth it with a knife, and set it in the oven till nicely browned (or use a salamander or a red hot shovel) and serve at once very hot.
Golden Buch. — Mince 4oz. of Cheddar cheese, and set it on the fire with loz. of butter, a wineglassful of ale, a saltspoonful of celery salt, and about half a
one of coralline pepper ; then add two eggs well beaten with a tablespoonful of cream, stir it all well, and whisk it over the fire till creamy and just setting ; add a few drops of lemon juice and half a teaspoonful of Worcester sauce, and serve at once on hot buttered toast. Another version of this dish is made by covering the hot toast with a rarebit mixture, then, just as the toast is to be served, putting a delicately poached egg on each one.
Diablotins à la Gruyère. — Line some small dariole moulds with thinly rolled-out anchovy, cheese, or short pastry, as you prefer ; dissolve loz. of butter, work into it |oz. of cornflour and 3oz. grated G-ruyere cheese, moistening it with a gill of milk, and let it all boil up well; then stir into it two well-beaten eggs and a good seasoning of cayenne. Half fill the darioles with this, then lay in a good cube of anchovy, bloater, or any other highly seasoned paste, fill them up with the rest of the cheese mixture, sprinkling the surface with grated cheese, and bake a light brown in a moderate oven, turn out and serve at once.
Bouchées à la Simla. — Wash and bone half a tin of sardines, sprinkle them generously with tarragon vinegar, freshly ground black pepper, and salt, and let them steep from one and a half to two hours. Now pound them with an equal amount of Cheddar cheese, sieve it all, and serve piled on biscuit-crisp croutons with a garnish of seasoned watercress. This paste spread on bread and butter makes delicious sandwiches.
Toasted Cheese à l'Anglaise. — For this one of the
Records on this page
Bloater ToastShrimp ToastGolden BuckCroutes au Frontage