Soyer's standard cookery

* Spinach Puree. Endive is often used in France, and called chicoree. This puree may be made like the cauliflower, or only plainly chopped, put into a pan with two ounces of butter, a gill of white sauce, a little grated nutmeg, and a little salt, pepper, and sugar. Tomatoes Stuffed with Rice. Scald the tomatoes in boiling water for a minute or two, and then carefully remove the skins. Cut a small piece off the top of each and remove a little of the pulp. Put a spoonful of tomato rice into the tomatoes, and scatter the top thickly with fine crumbs, seasoned with celery salt and cayenne. Spread a baking-tin with dripping; place the tomatoes in it, and bake in a moderate oven for about half an hour. Tomatoes Au Gratin with Eggs. Butter a fireproof dish and put in a layer of browned breadcrumbs, moisten with a little stock and season well, then add a layer of sliced tomatoes and repeat until the dish is full, having a layer of dry breadcrumbs on top; put little dabs of butter on it to help it to brown nicely, and bake in a hot oven. When nearly done, break carefully four eggs, one on each corner of the dish, and replace in the oven until the eggs are set, and serve. Tomato Rice. Wash two ounces of rice thoroughly and cook in half a pint of milk until quite soft, then flavor with salt and pepper. Take one pound of tomato puree, add the rice, and beat together until smooth. Stir in one ounce of butter. Serve very hot, with or without grated cheese. Tomato Puree. Take six small tomatoes. Cut them into slices and place in an enameled saucepan, add one ounce of butter, a teaspoonful of chopped parsley, salt, pepper, and a tiny pinch of cayenne. Pour over one pint of stock. Boil until quite soft, and then pass through a sieve; add one ounce of anchovy essence, thicken with half an ounce of butter and half an ounce of flour previously mixed together in another pan v/ith some of the tomato mixture. Stir over the fire until the sauce thickens, and it is then ready for use. Jellied Tomatoes. Whip half a pint of cream until stiff, season it with celery, salt and pepper. Add three ounces of grated cheese, and whisk in by degrees a quarter of a pint of cool but liquid aspic jelly which has been flavored with tarragon vinegar. Continue to whisk until the mixture begins to stiffen. Previously peel and halve some small round tomatoes, and remove the seeds from the halves when cut open, and drain for a little. Place each piece of tomato, when filled, on a cheese biscuit, and ornament it round the edge with a piping of cheese cream. Garnish the dish with cress, and put a tiny bunch into the middle of the cream with which the tomatoes are filled. Tomato Pie. Slice a good-sized onion thinly, blanch it, and fry in fat till lightly browned. Take one pound of ripe tomatoes, skin and cut in slices. Place a layer of onions in the bottom of the pie dish with a good seasoning of salt and pepper, then a layer of tomatoes, with white breadcrumbs scattered over and a few pieces of butter, and so on until the dish is almost full. Have ready some well-mashed potatoes, and spread thickly over, so as to form a crust; score them with a fork and bake until brown. Turnips a la Poulette.