Croutes d la Gloucester. — Cut some rounds of
Hovis bread and of cbeese to match, and pile on
each en pyramide some Gloucester sauce made thus :
Beat up four eggs till light, then add a gill each of
cream and chilli vinegar, a little French mustard,
salt, cayenne, and 2oz. of fresh butter ; stir this in
the bain-marie till quite thick, but mind it does not
boil, then, off the fire, add a few drops of lemon
juice and some finely minced tarragon and set it on
ice till wanted.
Canapes de Tomates au Parmesan. — Have ready
some round fried croutons ; dip some rich- coloured
tomatoes for a minute in boiling water, skin and
slice them, and lay a slice of tomato on each, put a
cube of Gruyere seasoned with oil and vinegar on
this, and then, by means of a pipe and bag, mask
the whole with egg white meringue strongly
flavoured with grated Parmesan, and coralline
pepper, and serve ; or set it in a slack oven for a
minute or two to crisp and colour very faintly.
Cheese Crab. — Pound 2oz. of cheese with a
dessertspoonful of anchovy sauce, the same of made
mustard, and also of anchovy or chilli vinegar, a
pinch of red pepper, a little salt, the yolks of two
eggs, and a tablespoonful of butter. Pour this
mixture on to hot buttered toast and bake for seven
or eight minutes till nicely browned. Or it may
be thoroughly mixed in a basin (without cooking)
and served cold on squares of Hovis bread, as you
please. ^
Cornets a la Milanaise. — Have ready as many
cornets made with cheese pastry as you require.
96
SALADS, SANDWICHES, &c.
Now mix together 2oz. of fine flour, 3oz. of grated
Parmesan cheese, 2|oz, of butter, a good pinch each
of coralline pepper and salt, the yolks of four raw
eggs, and rather more than half a j^int of cold milk ;
stir this all over the fii’e till on the point of boiling
(if it does boil the eggs will curdle), then Kft it off,
let it cool, when you stir in lightly a gill of stiffly
whipped cream and two tablespoonfuls of minced
prawns, shrimps, or lobster, and fill the cornets with
the mixture. Place a curled-up prawn or shrimj) in
the mouth of the cornet, and serve. The cornets
may be left plain, or lightly brushed over with just
liquid aspic, and dusted with coralline pepper and
minced parsley. If you j>repare a mousseline sauce
by adding a gill of richly coloured tomato mayon-
naise to a gill of stiffly whipped and seasoned
cream, and the same of whipped asj)ic, incorporating
into this a tablespoonful of small dice of Gruym*e
cheese, and the same of dice of cucumber, and fill the
cornets with this, you have Cornets ^ la Maximilian✪ Cornets à la Maximilian,
the contents of which should always be iced.
Cheese Savoury. — Mix well together over a clear
fire a dessertspoonful of mustard, a wineglassful of
vinegar (that from walnut pickle is nicest), a
dessertspoonful of essence of anchovy, a small j)iece
of butter, and black, white, and red pepper to taste.
When this is well mixed and hot, stir in 4oz. of
finely broken-up cheese✪ Cheese Savoury, and directly this is melted
pour the mixture on to very hot toast, and serve at
once. If care is not taken about adding the cheese
only at the last, and serving it directly it is melted,
this toast will be utterly spoilt and indigestible.
SAVOURIES.
97
though, if properly prepared, it is a very popular
savoury.
Page 46 · 2 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
Croutes d la Gloucester. — Cut some rounds of Hovis bread and of cheese to match, and pile on each en pyramide some Gloucester sauce made thus : Beat up four eggs till light, then add a gill each of cream and chilli vinegar, a little French mustard, salt, cayenne, and 2oz. of fresh butter ; stir this in the bain-marie till quite thick, but mind it does not boil, then, off the fire, add a few drops of lemon juice and some finely minced tarragon and set it on ice till wanted.
Canapes de Tomates au Parmesan. — Have ready some round fried croutons ; dip some rich- coloured tomatoes for a minute in boiling water, skin and slice them, and lay a slice of tomato on each, put a cube of Gruyere seasoned with oil and vinegar on this, and then, by means of a pipe and bag, mask the whole with egg white meringue strongly flavoured with grated Parmesan, and coralline pepper, and serve ; or set it in a slack oven for a minute or two to crisp and colour very faintly.
Cheese Crab. — Pound 2oz. of cheese with a dessertspoonful of anchovy sauce, the same of made mustard, and also of anchovy or chilli vinegar, a pinch of red pepper, a little salt, the yolks of two eggs, and a tablespoonful of butter. Pour this mixture on to hot buttered toast and bake for seven or eight minutes till nicely browned. Or it may be thoroughly mixed in a basin (without cooking) and served cold on squares of Hovis bread, as you please.
Cornets a la Milanaise. — Have ready as many cornets made with cheese pastry as you require.
Now mix together 2oz. of fine flour, 3oz. of grated Parmesan cheese, 2|oz, of butter, a good pinch each of coralline pepper and salt, the yolks of four raw eggs, and rather more than half a j^int of cold milk ; stir this all over the fire till on the point of boiling (if it does boil the eggs will curdle), then lift it off, let it cool, when you stir in lightly a gill of stiffly whipped cream and two tablespoonfuls of minced prawns, shrimps, or lobster, and fill the cornets with the mixture. Place a curled-up prawn or shrimj) in the mouth of the cornet, and serve. The cornets may be left plain, or lightly brushed over with just liquid aspic, and dusted with coralline pepper and minced parsley. If you j>repare a mousseline sauce by adding a gill of richly coloured tomato mayonnaise to a gill of stiffly whipped and seasoned cream, and the same of whipped asj)ic, incorporating into this a tablespoonful of small dice of Gruym*e cheese, and the same of dice of cucumber, and fill the cornets with this, you have Cornets ^ la Maximilian, the contents of which should always be iced.
Cheese Savoury. — Mix well together over a clear fire a dessertspoonful of mustard, a wineglassful of vinegar (that from walnut pickle is nicest), a dessertspoonful of essence of anchovy, a small piece of butter, and black, white, and red pepper to taste. When this is well mixed and hot, stir in 4oz. of finely broken-up cheese, and directly this is melted pour the mixture on to very hot toast, and serve at once. If care is not taken about adding the cheese only at the last, and serving it directly it is melted, this toast will be utterly spoilt and indigestible.
though, if properly prepared, it is a very popular savoury.
Records on this page
Cornets à la MaximilianCheese Savoury