and just warmed in the oven when wanted — fill them with
the vermicelli and serve as hot as possible.
Epinards a la Colbert (Spinach with poached eggs). —
Pick and wash three pounds of spinach and cook it with very
little water, for about fifteen minutes. "When done, drain it
into a colander, squeeze out all the water, and pass the
spinach through a hair sieve. Return it then to an
enamelled saucepan in which two ounces of butter have been
melted, add a sprinkling of flour with pepper and salt to
taste, and a little grated nutmeg and moisten with a small
quantity of milk✪ Spinach with Poached Eggs, Stir over the fire till of the right con-
sistency, then make a bed of the spinach on a hot dish, and
arrange on it some poached eggs, which have been carefully
trimmed with a fluted round cutter so that they are all of
the same size.
Fetita Choux au Chocolat (Little Chocolate Cakes). —
Put a quarter of a pint of hot water into a small saucepan
with two ounces of butter and one ounce of sugar. When
the water, etc., boils, add gradually two ounces and a half of
finely-sifted flour, and stir quickly till the mixture is quite
dry and stiff. Take the saucepan off the fire and stir the con-
tents for about ten minutes, then add two eggs✪ Little Chocolate Cakes (one at a time),
beat the mixture well with a wooden spoon, and leave it to get
cold. Butter a baking sheet, lay the paste on it with a tea-
spoon, or through a forcing bag, in small round balls about
the size of a plum, and bake in a moderate oven for about
twenty minutes. When cold, make an incision in the side
of each, and fill them with whipped cream, slightly sweetened
and flavoured with vanilla. Before serving, glaze each
separately with chocolate icing made with Cadbury's
chocolate.
APPENDIX
Savoapy Toasts.
THESE toasts, or croutes, as they are called in the French
menuB, may be used both as savouries and as supplementary
breakfast dishes. They are very delicious, as a rule econo-
mical, and easy to prepare.
Roe. — Have ready some pieces of buttered toast cut in
circles or squares. Cook the soft roes of some fresh
herrings in a saute-pan, with a little butter, pepper, and
salt. Place them on the pieces of toast, adding a few drops
of anchovy vinegar. Dust with coralline pepper, put them
in the oven for a minute or two, and serve as hot as possible.
Prawn. — Cut some slices of bread half an inch thick into
circles or squares, slightly hollow out the centre, and fry
the " croutes " a golden brown. When thoroughly drained
and cold, put a little cress at the bottom of each, and on
the top of this put one or two prawns. Mask them with
mayonnaise sauce and sprinkle on the surface a little finely
chopped tarragon. Serve cold.
Sardine. — Choose sardines that are sold already boned,
skin them very carefully and grill them over a clear fire,
sprinkling them with a little salt and cayenne and a few
drops of lemon-juice. Have ready some finger-shaped
pieces of very hot buttered toast, place a sardine on each,
and serve immediately.
88 Savoury Toasts.
Page 49 · 2 recipe records on this page
Presented as published in 1898. 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
and just warmed in the oven when wanted — fill them with the vermicelli and serve as hot as possible.
Epinards a la Colbert (Spinach with poached eggs). — Pick and wash three pounds of spinach and cook it with very little water, for about fifteen minutes. "When done, drain it into a colander, squeeze out all the water, and pass the spinach through a hair sieve. Return it then to an enamelled saucepan in which two ounces of butter have been melted, add a sprinkling of flour with pepper and salt to taste, and a little grated nutmeg and moisten with a small quantity of milk, Stir over the fire till of the right consistency, then make a bed of the spinach on a hot dish, and arrange on it some poached eggs, which have been carefully trimmed with a fluted round cutter so that they are all of the same size.
Petits Choux au Chocolat (Little Chocolate Cakes). — Put a quarter of a pint of hot water into a small saucepan with two ounces of butter and one ounce of sugar. When the water, etc., boils, add gradually two ounces and a half of finely-sifted flour, and stir quickly till the mixture is quite dry and stiff. Take the saucepan off the fire and stir the contents for about ten minutes, then add two eggs (one at a time), beat the mixture well with a wooden spoon, and leave it to get cold. Butter a baking sheet, lay the paste on it with a teaspoon, or through a forcing bag, in small round balls about the size of a plum, and bake in a moderate oven for about twenty minutes. When cold, make an incision in the side of each, and fill them with whipped cream, slightly sweetened and flavoured with vanilla. Before serving, glaze each separately with chocolate icing made with Cadbury's chocolate.
APPENDIX
Savoapy Toasts.
THESE toasts, or croutes, as they are called in the French menuB, may be used both as savouries and as supplementary breakfast dishes. They are very delicious, as a rule economical, and easy to prepare.
Roe. — Have ready some pieces of buttered toast cut in circles or squares. Cook the soft roes of some fresh herrings in a saute-pan, with a little butter, pepper, and salt. Place them on the pieces of toast, adding a few drops of anchovy vinegar. Dust with coralline pepper, put them in the oven for a minute or two, and serve as hot as possible.
Prawn. — Cut some slices of bread half an inch thick into circles or squares, slightly hollow out the centre, and fry the " croutes " a golden brown. When thoroughly drained and cold, put a little cress at the bottom of each, and on the top of this put one or two prawns. Mask them with mayonnaise sauce and sprinkle on the surface a little finely chopped tarragon. Serve cold.
Sardine. — Choose sardines that are sold already boned, skin them very carefully and grill them over a clear fire, sprinkling them with a little salt and cayenne and a few drops of lemon-juice. Have ready some finger-shaped pieces of very hot buttered toast, place a sardine on each, and serve immediately.
88 Savoury Toasts.
Records on this page
Spinach with Poached EggsLittle Chocolate Cakes