ed egg, or a layer of " buttered eggs," can be added, of
course, with additional effect.
An excellent toast can be made with the tender leaves
and stalks of the beetroot. After having been boiled and
drained like spinach, they should be chopped up and
heated in a sauce-pan with some butter✪ Beetroot Toast, salt and pepper,
and spread upon hot fried toast with as little delay as
possible. Country greens, the leaves of the mollay-heeray
especially, and (with slight modification according to their
peculiarities) nearly all vegetables can be dressed in this
manner.
Vegetable marrows and cucumbers should be trimmed
in neat fillets, their seeds should be cut out, and the pieces
thus prepared should be boiled in hot salted water. These
may be warmed again in a good sauce hlanclie or a nice
thick brown sauce, laid upon toasts, and sent up. Or they
may be heated up in boiling cream, and similarly served.
The points of asparagus, cauliflower flowers, artichoke
bottoms, and similar dainty vegetables, form admirable
materials for toasts : they deserve delicate treatment, and
can well bear association with thickened cream, veloute au
Farmesan, or creme d'ancliois.
Bande-cai (hliindi) TOAST is so well known that I need
scarcely do more than mention it, out of respect as it were,
for, homely as it is, there are few toasts more palatable.
Cream, when it can be spared is, of course, a vast improve-
ment, and the following variation will be found nice for a
change : — Boil the bande-cais, and, when cold, scrape out
the seeds and pulp from each pod into a small basin, using
a silver spoon for the operation. Give the pulp a dusting
of white pepper, and salt to taste, with a few drops of
anchovy sauce. Fry rounds, or slices of bread, according
to the number you want, in butter, and set them to keep
crisp, and hot in the oven. Now, take a small sauce-pan,
20
230 CULINARY JOTTINGS FOR MADRAS.
place it in the hain-marie, or over a very moderate firC;
melt a dessert-spoonful of butter in it, stir into it the bande-
cai pulp, and two good table-spoonfuls of cream with the
yolk of one egg. Continue stiii'ing one way until the
contents of your sauce-pan look nice and thick, and steam-
ing hot ; then pour the mixtui-e over the toasts, and serve.
A dust of grated Parmesan cheese should be shaken over
the surface of the toasts as an embellishment, and Nepaul
pepper should be handed round.
Very young Bkixjals (hinegun) may be treated exactly
in the same manner as the foregoing, as also the pods of
the moringa (" drum-stick") tree. Be sure that you select
tender pods for toast-making, or the result will disappoint
you.
A very superior dish of this kind can be concocted if
you happen to be able to obtain the flower-pod of a cocoa-
nut palm. Treat the buds of the embryo flower which the
pod contains as laid down for hande-cai ; that is to say,
hoil the flower, after you have cut it out of the pod, in salt
and water till tender, then cut off the buds, and heat them
up in a sauce-pan in thickened cream, or in milk thickened
with the yolks of two eggs, pour them over hot fried toasts,
which should be sent up immediately. ✪ Sardine Toast
Page 129 · 3 recipe records on this page
Presented as published in 1885. 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
ed egg, or a layer of " buttered eggs," can be added, of course, with additional effect.
An excellent toast can be made with the tender leaves and stalks of the beetroot. After having been boiled and drained like spinach, they should be chopped up and heated in a sauce-pan with some butter, salt and pepper, and spread upon hot fried toast with as little delay as possible. Country greens, the leaves of the malaihira especially, and (with slight modification according to their peculiarities) nearly all vegetables can be dressed in this manner.
Vegetable marrows and cucumbers should be trimmed in neat fillets, their seeds should be cut out, and the pieces thus prepared should be boiled in hot salted water. These may be warmed again in a good sauce blanche or a nice thick brown sauce, laid upon toasts, and sent up. Or they may be heated up in boiling cream, and similarly served. The points of asparagus, cauliflower flowers, artichoke bottoms, and similar dainty vegetables, form admirable materials for toasts : they deserve delicate treatment, and can well bear association with thickened cream, velouté au Parmesan, or crème d'anchois.
Bande-cai (bhindi) TOAST is so well known that I need scarcely do more than mention it, out of respect as it were, for, homely as it is, there are few toasts more palatable. Cream, when it can be spared is, of course, a vast improvement, and the following variation will be found nice for a change : — Boil the bande-cais, and, when cold, scrape out the seeds and pulp from each pod into a small basin, using a silver spoon for the operation. Give the pulp a dusting of white pepper, and salt to taste, with a few drops of anchovy sauce. Fry rounds, or slices of bread, according to the number you want, in butter, and set them to keep crisp, and hot in the oven. Now, take a small sauce-pan,
place it in the bain-marie, or over a very moderate firC; melt a dessert-spoonful of butter in it, stir into it the bandecai pulp, and two good table-spoonfuls of cream with the yolk of one egg. CContinue stirring one way until the contents of your sauce-pan look nice and thick, and steaming hot ; then pour the mixture over the toasts, and serve. A dust of grated Parmesan cheese should be shaken over the surface of the toasts as an embellishment, and Nepaul pepper should be handed round.
Very young Brinjals (brinjal) may be treated exactly in the same manner as the foregoing, as also the pods of the moringa (" drum-stick") tree. Be sure that you select tender pods for toast-making, or the result will disappoint you.
A very superior dish of this kind can be concocted if you happen to be able to obtain the flower-pod of a cocoanut palm. Treat the buds of the embryo flower which the pod contains as laid down for hande-cai ; that is to say, hoil the flower, after you have cut it out of the pod, in salt and water till tender, then cut off the buds, and heat them up in a sauce-pan in thickened cream, or in milk thickened with the yolks of two eggs, pour them over hot fried toasts, which should be sent up immediately.
Records on this page
Kidney ToastBeetroot ToastSardine Toast