Peel the eggs, cut them in halves crossways, scoop
out the yolks and put in a mortar, add to this 1^ oz.
butter, the anchovy paste, curry paste, and chutney ;
pound until quite smooth, and rub through a sieve.
Fill the hollows of the whites of eggs with this. Have
ready eight rounds of bread a little larger than the cut
sides of the eggs, fry them to a golden colour in butter
or lard, when cold spread one side with the remainder
of the mixture, cut the points off the eggs so as to
make them stand firmly, and place each half in the
centre of a croute. Cut out fanciful pieces of the chilli
pod, put one in the centre of the stuffing, mix the
spinach with the butter, rub all through a fine sieve,
put this into a forcing-bag or paper cornet, and orna-
ment the sides and tops of croutes according to fancy ;
keep in a cool place until required for serving.
741. Niokes au Gratin. — 2 oz. butter, ^ pint water,
3 oz. flour or 2 oz. florador, 2 eggs, 3 oz. grated
cheese, 3 oz. chopped ham, Ig gill bechamel sauce,
salt, and paprika pepper.
Put the water and butter in the stewpan, add a pinch
of salt, stir in when boiling the flour or florador, and
work over the tire until it becomes perfectly smooth,
like a p^ite u cliou. Eemove the pan from the fire, let
the paste cool a little, then add the eggs one at a time,
and work in at the same time a handful of grated cheese,
and the ham roughly chopped. Divide the paste, shape
:t into little quenelle shapes on a floured board, put these
into boiling water, and cook for a few minutes. Drain
the quenelles on a sieve, let cool, and arrange them
neatly on a buttered gratin dish. Cover with well-
reduced bechamel sauce, sprinkle well with grated
cheese, season ^\ith a good pinch of paprika, and bake
in a hot oven for ten minutes. Stand the dish on a
folded napkin, and serve very hot.
742. Beignets a la Gruyere.— About h lb. choux
paste, No. 39, about ^ lb. Gruyere cheese, 1 egg, soft
breadcrumbs, salt, Nepaul pepper, fat for frying.
Cut the cheese into slices about a quarter of an inch
SATOUPJES AND BREAKFAST DISHES. 669
thick, stamp out some ovals with a pastry cutter, wipe
each piece with a dry cloth, coat one side of each piece
of cheese with choux paste, smooth over with a palette
knife ; beat up the eggs. Have ready a plateful of bread-
crumbs, mix with them two saltspoonfuls of salt and a
good pinch of Nepaul pepper. Dip the slices of cheese
in the egg-crumb, let the coating get dry, then egg and
crumb again. Let them stand for a few minutes, and
then plunge them into hot fat, and fry until of a golden
colour. Drain, dish up on a folded napkin, and serve
quickly.
743. Petites Croutes an Fromage. — White or brown
bread, clarified fat or butter for frying, 1 oz. fresh butter,
1 yolk of egg, 1 dessert- spoonful cream or milk, 2 oz.
grated Parmesan cheese, 1 oz. breadcrumbs, pepper, salt,
and cayenne.
Page 315
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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Peel the eggs, cut them in halves crossways, scoop
out the yolks and put in a mortar, add to this 1^ oz.
butter, the anchovy paste, curry paste, and chutney ;
pound until quite smooth, and rub through a sieve.
Fill the hollows of the whites of eggs with this. Have
ready eight rounds of bread a little larger than the cut
sides of the eggs, fry them to a golden colour in butter
or lard, when cold spread one side with the remainder
of the mixture, cut the points off the eggs so as to
make them stand firmly, and place each half in the
centre of a croute. Cut out fanciful pieces of the chilli
pod, put one in the centre of the stuffing, mix the
spinach with the butter, rub all through a fine sieve,
put this into a forcing-bag or paper cornet, and orna-
ment the sides and tops of croutes according to fancy ;
keep in a cool place until required for serving.
741. Niokes au Gratin. — 2 oz. butter, ^ pint water,
3 oz. flour or 2 oz. florador, 2 eggs, 3 oz. grated
cheese, 3 oz. chopped ham, Ig gill bechamel sauce,
salt, and paprika pepper.
Put the water and butter in the stewpan, add a pinch
of salt, stir in when boiling the flour or florador, and
work over the tire until it becomes perfectly smooth,
like a p^ite u cliou. Eemove the pan from the fire, let
the paste cool a little, then add the eggs one at a time,
and work in at the same time a handful of grated cheese,
and the ham roughly chopped. Divide the paste, shape
:t into little quenelle shapes on a floured board, put these
into boiling water, and cook for a few minutes. Drain
the quenelles on a sieve, let cool, and arrange them
neatly on a buttered gratin dish. Cover with well-
reduced bechamel sauce, sprinkle well with grated
cheese, season ^\ith a good pinch of paprika, and bake
in a hot oven for ten minutes. Stand the dish on a
folded napkin, and serve very hot.
742. Beignets a la Gruyere.— About h lb. choux
paste, No. 39, about ^ lb. Gruyere cheese, 1 egg, soft
breadcrumbs, salt, Nepaul pepper, fat for frying.
Cut the cheese into slices about a quarter of an inch
SATOUPJES AND BREAKFAST DISHES. 669
thick, stamp out some ovals with a pastry cutter, wipe
each piece with a dry cloth, coat one side of each piece
of cheese with choux paste, smooth over with a palette
knife ; beat up the eggs. Have ready a plateful of bread-
crumbs, mix with them two saltspoonfuls of salt and a
good pinch of Nepaul pepper. Dip the slices of cheese
in the egg-crumb, let the coating get dry, then egg and
crumb again. Let them stand for a few minutes, and
then plunge them into hot fat, and fry until of a golden
colour. Drain, dish up on a folded napkin, and serve
quickly.
743. Petites Croutes an Fromage. — White or brown
bread, clarified fat or butter for frying, 1 oz. fresh butter,
1 yolk of egg, 1 dessert- spoonful cream or milk, 2 oz.
grated Parmesan cheese, 1 oz. breadcrumbs, pepper, salt,
and cayenne.