737. Fonds a la President. — Cut the edges of a
number of artichoke bottoms as for fancy border, mask
them over with some dissolved meat glaze into which a
little aspic jelly has been introduced. Put a little
chicken puree at the bottom of each fond, cut some
hard-boiled eggs in halves, cut oft" the points evenly,
place one half on each fond, on top put a small slice
of truftie, mask the whole with aspic jelly, set to cool,
and serve.
738. (Eufs a la Salamandre. — 6 or 8 eggs, 6 or H
slices of toasted bread, 2 oz. cooked ham or beef-
tongue, 1 oz. butter, 1 gill well-reduced bechamel
sauce, 8 oz. grated cheese, salt, pepper, cayenne, 1
tea spoonful chilli vinegar or 1 tablespoonful French
vinegar.
SAVOURIES AND BREAKFAST DISHES. 667
Have ready a saute-pan half filled with water; add the
vmegar and sufficient salt to taste. Pound the meat in
a mortar till smooth, add half the hutter, 1 oz. cheese,
and sufficient sauce to form a smooth paste ; season it
with pepper, and rub through a sieve. Stamp out as
many oval shapes of toasted bread as there are eggs,
butter them well, and spread one side thickly with the
puree above prepared ; place them on a dish when
ready and keep hot at the mouth of the oven. Break
the eggs carefully into the saute-pan containing the
seasoned water (boiling), poach for three minutes, take
up with a slice, trim and place on the prepared toasts,
mask quickly with bechamel sauce, sprinkle well with
cheese, brown under a red-hot salamander, dish up,
and serve.
739. Cotelettes a la Suzanne. — 4 hard-boiled eggs,
2 raw eggs, 1 pint bechamel sauce, 3 oz. lean ham,
6 mushrooms, 1 teaspoonful chopped parsley, 1 lb.
cooked spinach. IJ oz. butter, 1 tablespoonful cream,
salt, pepper, nutmeg, 2 shallots, mashed potatoes for
border, breadcrumbs, frying fat.
Reduce the sauce to about 1^ gill, chop coarsely
the hard-boiled eggs, ham, and mushrooms, stir two
yolks of eggs into the sauce, let it bind without boiling ;
then add the chopped eggs, ham, mushrooms, and
parsley ; season to taste with pepper, salt, and nutmeg.
Spread on a dish or x^late and let cool. Put the spinach
through a sieve, peel and chop the shallot, fry in the
butter a golden colour, put in the spinach, and season
to taste. Mix the cream with a little flour and stir into
the spinach and cook for ten mmutes. Shape the egg-
mixture into neat cutlets, egg and crumb. Fry in hot
fat, drain, dish up on a border of potatoes on a hot dish,
fill the centre with the prepared spinach, and serve.
740. (Eufs Farcis sur Croutes a I'lndienne. — 4 hard-
boiled eggs, 2^ oz. butter, 1 oz. anchovy paste, 1
teaspoonful curry paste, 1 teaspoonful chutney, 1 table-
spoonful cooked spinach, 8 small round slices of bread,
2 pickled red chillies.
668 EECHERCHE COOKERY.
Page 314
Presented as published in 1892. 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
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737. Fonds a la President. — Cut the edges of a
number of artichoke bottoms as for fancy border, mask
them over with some dissolved meat glaze into which a
little aspic jelly has been introduced. Put a little
chicken puree at the bottom of each fond, cut some
hard-boiled eggs in halves, cut oft" the points evenly,
place one half on each fond, on top put a small slice
of truftie, mask the whole with aspic jelly, set to cool,
and serve.
738. (Eufs a la Salamandre. — 6 or 8 eggs, 6 or H
slices of toasted bread, 2 oz. cooked ham or beef-
tongue, 1 oz. butter, 1 gill well-reduced bechamel
sauce, 8 oz. grated cheese, salt, pepper, cayenne, 1
tea spoonful chilli vinegar or 1 tablespoonful French
vinegar.
SAVOURIES AND BREAKFAST DISHES. 667
Have ready a saute-pan half filled with water; add the
vmegar and sufficient salt to taste. Pound the meat in
a mortar till smooth, add half the hutter, 1 oz. cheese,
and sufficient sauce to form a smooth paste ; season it
with pepper, and rub through a sieve. Stamp out as
many oval shapes of toasted bread as there are eggs,
butter them well, and spread one side thickly with the
puree above prepared ; place them on a dish when
ready and keep hot at the mouth of the oven. Break
the eggs carefully into the saute-pan containing the
seasoned water (boiling), poach for three minutes, take
up with a slice, trim and place on the prepared toasts,
mask quickly with bechamel sauce, sprinkle well with
cheese, brown under a red-hot salamander, dish up,
and serve.
739. Cotelettes a la Suzanne. — 4 hard-boiled eggs,
2 raw eggs, 1 pint bechamel sauce, 3 oz. lean ham,
6 mushrooms, 1 teaspoonful chopped parsley, 1 lb.
cooked spinach. IJ oz. butter, 1 tablespoonful cream,
salt, pepper, nutmeg, 2 shallots, mashed potatoes for
border, breadcrumbs, frying fat.
Reduce the sauce to about 1^ gill, chop coarsely
the hard-boiled eggs, ham, and mushrooms, stir two
yolks of eggs into the sauce, let it bind without boiling ;
then add the chopped eggs, ham, mushrooms, and
parsley ; season to taste with pepper, salt, and nutmeg.
Spread on a dish or x^late and let cool. Put the spinach
through a sieve, peel and chop the shallot, fry in the
butter a golden colour, put in the spinach, and season
to taste. Mix the cream with a little flour and stir into
the spinach and cook for ten mmutes. Shape the egg-
mixture into neat cutlets, egg and crumb. Fry in hot
fat, drain, dish up on a border of potatoes on a hot dish,
fill the centre with the prepared spinach, and serve.
740. (Eufs Farcis sur Croutes a I'lndienne. — 4 hard-
boiled eggs, 2^ oz. butter, 1 oz. anchovy paste, 1
teaspoonful curry paste, 1 teaspoonful chutney, 1 table-
spoonful cooked spinach, 8 small round slices of bread,
2 pickled red chillies.
668 EECHERCHE COOKERY.