Miss Cameron's cookery book

Three sheep's kidneys, 4 fresh eggs, £ a gill of good brown sauce, salt, pepper, a little chopped parsley. Take a fire-proof entree dish and butter it; grill the kidneys sharply for four minutes, and cut them into small pieces; place these in little heaps at the ends and sides of the dish, pour over them the sauce, break the eggs into the centre, and bake for three minutes; sprinkle over them a little salt, pepper, and chopped parsley, and serve. Eggs en Couronne. Quarter lb. cooked ham, \ pint brown sauce, £ teaspoonful lemon juice, some stale bread, and 4 fresh eggs. Cut 4 rounds of stale bread, 2 inches across and 2 inches high, scoop out the centres, and fry a golden brown in hot fat ; heat the brown sauce, stir into it the ham and lemon juice, and fill the croutes of bread with the mixture. Poach the eggs gently, trim them with a cutter, and place one on each croute ; sprinkle over each a little finely-chopped parsley, and serve flat on a dish-paper, garnished with parsley or watercress. This is enough for four people, but, of course, the quantities can be increased in proportion to the number of people. Norwegian Croustades. Line some little moulds with anchovy biscuit paste, trim its edges, and prick the bottom of the paste with a fork, and partly fill with the following mixture : — 1 oz. of flour, 1 oz. of butter, 1 yolk of egg, 1 saltspoonful of liquid carmine, a dust of cayenne, a teaspoonful of essence of anchovy, a pinch of salt, \ pint of milk. Mix all these together smoothly, and stir till boiling, then add two ounces of finely-chopped flax, and two stiffly-whipped whites of eggs; mix well, pour into the little cases, and bake in a moderate oven for about a quarter of an hour. Serve on a dish-paper, and garnish with small cress. Anchovy and Florador Fritters. One oz. butter, 1 oz. flour, 1 oz. fine Florador, 1 gill water, 1 tablespoonful essence of anchovy, 4 anchovies finely chopped, cayenne, 3 drops of Tabasco sauce, and 2 eggs. Put the butter and water in a saucepan, and let them come to the boil, throw in the flour and Florador, and cook till smooth, stirring all the time; take off the fire, mix in the eggs, anchovy sauce, and chopped anchovies; season well with cayenne and the Tabasco. Drop teaspoonfuls into hot fat, and fry a golden colour; dish on a paper mat. These are delicious. Eggs a la Portugaise. Butter a fire-proof entremet dish, and break into it 5 or 6 new-laid eggs, sprinkle over them some salt, pepper, and 2 oz. of grated cheese. Put some small pieces of butter on the top, and place in a hot oven till the eggs are set, which will take about four minutes. Decorate with fried croutons of bread, and serve at once. Tomatoes a la Rosherville. * Take some small tomatoes, wash them in warm water, dry, and scoop out the centre from the stalk end, and fill with the following mixture : — Make a white sauce with 1 oz. of Brown and Poison's cornflour and 1 pint of milk ; take off the fire, and add gradually 3 yolks of eggs, 1 teaspoonful of Tarragon vinegar, and 1 of Chili vinegar, \ teaspoonful of salt, a good pinch of cayenne pepper, and a teaspoonful of chopped parsley ; stir into this 1 pint of picked shrimps, and a chopped gherkin. Fill the tomatoes with the mixture piled up, and decorate with hard-boiled yolk of egg rubbed through a sieve. Dish on a bed of small cress, and serve as a savoury. Sardine Sandwiches. One small box of sardines is required. Fillet and pouud in a mortar the sardines, with their oil, a little anchovy