Take a shalot and fry it in butter, bruising it first ;
add two or three eggs, a little more butter, a trifle of
parsley, and the pulp and juice of a tomato✪ Savoury a la Primrose ; scramble
them all up together, stirring with a fork in the way
scrambled eggs are done, and place some on each of
the croutons.
Savoury a la Ravissante
Cut some pieces of bread three inches long and
one wide half an inch thick. Hollow out the centre
and fry ; fill the centre with the soft roes of fresh
herrings, with an oyster✪ Savoury a la Ravissante in each, w^hich must be sauted
in butter for a minute or so ; one squeeze of a lemon
190 COOKERY A LA MODE
should be added just before serving, with a dust of
cayenne. These must be served very hot.
Tartlets Bizarres
Take some tartlet-pans and line them with puff
paste ; bake them and roll out some very thin paste,
and place across so as to make four divisions ; fill one
division with anchovy cream, in the second lobster
cream, in the third oyster or Parmesan cream, and
in the fourth tomato cream. Sprinkle, according to
taste, lobster coral and parsley✪ Tartlets Bizarres over.
Arrange the tartlets on a bed of chervil garnished
with small French radishes. (See Plate XXI.)
Titbits a la Mikado
Cut some bread into little squares about two and
a half inches square and a quarter of an inch thick ;
fry them in clear butter, then spread them with
tomato butter (not too thickly), then lay a broiled
mushroom on each ; pepper and salt to taste. Strain
the white of a hard-boiled ^gg over, and on the top of
that a little of the yolk to the size of a shilling, and
on the top of all a light sprinkling of parsley✪ Titbits a la Mikado.
Tom Thumb Souffles
Take some china ramequin-cases, butter them and
break an Qg% into each ; season with pepper, salt,
finely minced parsley and chives, and a little grated
Parmesan✪ Tom Thumb Souffles and bake in the oven for a few minutes.
PLATE XXI.
1. Tartlets Bizarre. . ,' /
2. Cigarettes a la Roy^le-
3." Fish Balls a la Bizarre.
4. Pork'au Nid.
SAVOURIES AND HORS-D CEUVRES I9I
Iced Tomato Curry
Cut some tomatoes in slices, cook them slightly ;
chop a small onion and a shalot small and fry them
in butter ; add a heaped-up dessert-spoonful of curry
powder, half a tea-spoonful of anchovy sauce, a table-
spoonful of desiccated cocoa-nut, a little cayenne,
and four table-spoonfuls of good gravy. Simmer all
together except the tomatoes for half an hour ; then
add the tomatoes and a tiny piece of sweet chutney✪ Iced Tomato Curry ;
put on ice, and serve with iced boiled rice.
Tomato Jelly and Bloater Roes
Cook two pounds of tomatoes ; when cooked, add
half a pint of aspic jelly, pour into a cold round
border- mould and put on ice. When cold, turn out
and fill with bloater roes that have been cooked in
butter and rolled in whipped cream flavoured with a
little cayenne✪ Tomato Jelly and Bloater Roes.
Toronto Moulds
Boil some macaroni till tender, butter some dariole-
moulds and line them with it. Mince the remains
of any kind of game or poultry with a little tongue
and a few chopped mushrooms, pistachio-nuts and
truffle peelings ; season to taste ; add a very little
Parmesan cheese with sufficient veloute sauce✪ Toronto Moulds to
make a stiff paste ; fill the moulds with the mixture
and steam for three-quarters of an hour ; turn out and
serve with tomato sauce. These can also be served
cold ; if the latter, serve tomato salad with it.
192 COOKERY A LA MODE
Truffles ^ I'ltalienne ✪ Truffles a l'Italienne
Page 71 · 10 recipe records on this page
Presented as published in 1902. 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
Take a shalot and fry it in butter, bruising it first ; add two or three eggs, a little more butter, a trifle of parsley, and the pulp and juice of a tomato ; scramble them all up together, stirring with a fork in the way scrambled eggs are done, and place some on each of the croutons.
Savoury a la Ravissante
Cut some pieces of bread three inches long and one wide half an inch thick. Hollow out the centre and fry ; fill the centre with the soft roes of fresh herrings, with an oyster in each, which must be sauted in butter for a minute or so ; one squeeze of a lemon
should be added just before serving, with a dust of cayenne. These must be served very hot.
Tartlets Bizarres
Take some tartlet-pans and line them with puff paste ; bake them and roll out some very thin paste, and place across so as to make four divisions ; fill one division with anchovy cream, in the second lobster cream, in the third oyster or Parmesan cream, and in the fourth tomato cream. Sprinkle, according to taste, lobster coral and parsley over.
Arrange the tartlets on a bed of chervil garnished with small French radishes. (See Plate XXI.)
Titbits a la Mikado
Cut some bread into little squares about two and a half inches square and a quarter of an inch thick ; fry them in clear butter, then spread them with tomato butter (not too thickly), then lay a broiled mushroom on each ; pepper and salt to taste. Strain the white of a hard-boiled egg over, and on the top of that a little of the yolk to the size of a shilling, and on the top of all a light sprinkling of parsley.
Tom Thumb Souffles
Take some china ramequin-cases, butter them and break an Qg% into each ; season with pepper, salt, finely minced parsley and chives, and a little grated Parmesan and bake in the oven for a few minutes.
PLATE XXI.
1. Tartlets Bizarre. . ,' /
2. Cigarettes a la Roy^le-
3." Fish Balls a la Bizarre. 4. Pork'au Nid.
Iced Tomato Curry
Cut some tomatoes in slices, cook them slightly ; chop a small onion and a shalot small and fry them in butter ; add a heaped-up dessert-spoonful of curry powder, half a tea-spoonful of anchovy sauce, a tablespoonful of desiccated cocoa-nut, a little cayenne, and four table-spoonfuls of good gravy. Simmer all together except the tomatoes for half an hour ; then add the tomatoes and a tiny piece of sweet chutney ; put on ice, and serve with iced boiled rice.
Tomato Jelly and Bloater Roes
Cook two pounds of tomatoes ; when cooked, add half a pint of aspic jelly, pour into a cold round border- mould and put on ice. When cold, turn out and fill with bloater roes that have been cooked in butter and rolled in whipped cream flavoured with a little cayenne.
Toronto Moulds
Boil some macaroni till tender, butter some dariolemoulds and line them with it. Mince the remains of any kind of game or poultry with a little tongue and a few chopped mushrooms, pistachio-nuts and truffle peelings ; season to taste ; add a very little Parmesan cheese with sufficient veloute sauce to make a stiff paste ; fill the moulds with the mixture and steam for three-quarters of an hour ; turn out and serve with tomato sauce. These can also be served cold ; if the latter, serve tomato salad with it.
Truffles ^ I'ltalienne
Records on this page
Savoury a la PrimroseSavoury a la RavissanteSavoury a la RavissanteTartlets BizarresTitbits a la MikadoTom Thumb SoufflesIced Tomato CurryTomato Jelly and Bloater RoesToronto MouldsTruffles a l'Italienne