Choice cookery

1 tablespoonful of grated Parmesan cheese Some scraps of short or puff paste Butter about ten small ° dariole moulds, roll out the pastry as thinly as possible, and line the moulds. Put the butter into a saucepan, and when melted stir in the flour quite smooth, add the milk, and boil three minutes ; then add the cheese, salt, pepper, and eggs (well beaten) ; three parts fill the moulds with this, and bake 20 minutes. Turn out carefully, and serve hot on a lace paper. * Dariole Moulds, 3s.6d. per doz., by post 3s. 9d.,from H. M. Young, 27, Arpley Street, Warrington. No. 175. PARMESAN CUSTARDS. 4 eggs £ pint milk 2 oz. butter 3 tablespoonfuls of grated Parmesan Salt, pepper, and cayenne Beat up the eggs, add milk (boiling), Parmesan, salt, pepper, and cayenne ; pour into some very small buttered darioles, stirring all the time, so as not to let the cheese settle. Stand the moulds in a saucepan, allowing the water to come within half an inch of the top ; simmer very gently until set. Cut some thin slices of bread, and stamp them out in rounds a little larger than the moulds; put the butter into a frying pan, and when quite hot fry the bread a pretty gold. Dish one custard on each, put a little pile of grated cheese on the top of each, and brown under a gas burner or in front of a brisk fire. Serve on lace paper, with parsley or cress garnish. No. 176. EGGS A LA PARMESAN. 4 eggs Some rounds of toast 4 inches in diameter Salt, pepper, and cayenne 3 tablespoonfuls grated Parmesan cheese 1 oz. butter £ teaspoonful anchovy essence Work the anchovy essence into the butter, and with this butter the rounds of bread, which must be evenly toasted. Poach the eggs neatly, drain on a towel, and dish one egg on each round of toast. Season the cheese with salt, pepper, and cayenne, and thickly cover each egg ; brown in front of the fire, in a quick oven, or under a gas grill. Serve hot. No. 177. EGGS A LA. CREME. 6 eggs I ^ lb. thinly cut bacon ½ pint cream | 1 oz. butter Spread the butter on the bottom of a shallow dish, pour in the cream, break the eggs carefully in the dish ; * partly cook the bacon in front of the fire, then place it on the top of the eggs, with a little of the liquor. Bake about eight minutes, and serve. This dish may be prepared in small china cases, allowing one egg to each case. No. 178. EGGS AU GRATIN. 6 hard-boiled eggs ^ pint cream or milk Salt, pepper, and cayenne 2 tablespoonfuls good stock 1 oz. butter ^ oz. flour 3 tablespoonfuls of grated Parmesan cheese Yolks of 2 eggs (raw) Boil the eggs hard, and dip in cold water for a minute ; then divide in half lengthwise, and dish in a circle round a dish. Have the sauce prepared as follows : — Melt the butter, stir in the flour and seasoning; also the cream and stock; also one tablespoonful of cheese. Boil five minutes ; then add the yolks (beaten); with this coat the eggs , and sprinkle over with Parmesan cheese, put under a gas grill, in a hot oven, or in front of the fire to brown ; pour round the remainder of the sauce, and garnish with fried bread, and serve. No. 179. DRIED HADDOCK ON TOAST. I lb. cooked dried haddock 1 tablespoonful cream 2 hard-boiled eggs 1 dessertspoonful chopped parsley \ oz. butter A little pepper and cayenne § teaspoonful lemon juice 2 oz. bread crumbs 1 egg 2 oz. butter