Choice cookery

Pound or chop the haddock very fine, work into it one hard-boiled yolk, the butter, pepper, cayenne, lemon juice, and cream; rub through a fine wire sieve; form into oval shapes about the size of an olive, paint over with the egg, and roll in bread crumbs, fry a light gold in smoking hot fat. Stamp out some oval shapes of bread a little larger than the olives, stamp out the centre of each the same size as the olive, fry these a light gold in the 2 oz. of butter, first clarified ; fit an olive of haddock in each crouton of bread, garnish round each alternately with chopped parsley, yolk and white of egg. Serve on a lace paper. No. 180. HAM TOAST. 2 eggs 1 tablespoonful cream i lb. lean boiled ham 1 teaspoonful minced parsley Pepper, cayenne % oz. butter Some rounds or squares of buttered toast Break the eggs into a saucepan, add all the ingredients, and stir over a gentle heat until it begins to set. Have the rounds of toast ready and buttered ; pile on each a little heap of the ham mixture. Dish round a dish on a lace paper, resting each round on the other ; garnish with parsley, and serve. No. 181. MUSHROOM TOAST. £ lb. mushrooms Small rounds or squares of buttered ^ oz. butter 2 eggs Pepper, salt, and cayenne toast Put the butter into a pan, and, when hot, add the mushrooms (minced) ; fry three or four minutes, then add egg s, pepper, salt, and cayenne ; stir over a gentle heat until set, then pile a small heap on each piece of toast. Dish on a lace paper, and garnish with parsley or cresses. Put all the mixture into a saucepan, and stir until it thickens ; then set aside until quite cold. Cut the bread and butter as thinly as possible, stamp out in rounds about 1£ inches in diameter, or in finger lengths ; spread the mixture on half of these, then lay the other half on the top. Dish in a circle if round, or in a pyramid if finger length ; garnish with cresses, and No. 182. GERMAN SANDWICHES. 1 tablespoonful cream or stock £ lb. minced chicken ^ teaspoonful of anchovy essence 1 egg A little lemon juice 1 oz. butter 1 oz. minced ham A little salt and pepper Some thin brown bread and butter serve. No. 183. SCOTCH WOODCOCK. 2 hard-boiled eggs 3 tablespoonfuls grated Parmesan cheese ^ pint milk 1 oz. butter 1 oz. flour rt teaspoonful anchovy essence Salt, pepper, and cayenne 2 rounds of buttered toast A little minced parsley | pint stock Mince the whites of the eggs and place on one round of the toast with one tablespoonful of the cheese, pepper, salt, and cayenne ; place to other round of toast on the top, put in the oven to heat through. Meanwhile, dissolve the butter in a saucepan, stir in the flour ; when smooth add the milk, stock, anchovy, remainder of the cheese, and seasoning. Divide the toast into squares, pour over the sauce, garnish with minced parsley and the yolks of eggs rubbed through a wire sieve, and serve hot. Slice the tomatoes and fry until quite soft and tender in the butter, rub through a fine hair sieve, add the vinegar, salt, pepper, cayenne, sugar and eggs (well beaten) ; then stir in as much flour as will make a stiff batter, drop one dessertspoonful at a time into some smoking hot fat, and fry a pretty light brown ; drain and serve hot on a lace paper, with cress in the centre. No. 184. TOMATO FRITTERS. £ lb. tomatoes 1 oz. butter