Creamy Toast

Ingredients

• Three large tomatoes
• 1 slit of butter
• 1 cream
• 1 unit Worcester sauce
• 1 unit onion juice
• salt
• black pepper
• 2 unite yolk of egg

Method

1. 1

   Fry well, add cream, Worcestershire sauce, onion juice, salt, and black pepper.

2. 2

   At the very last, add yolk of egg.

3. 3

   Spread very hot on buttered toast.

As published

This recipe was extracted from The complete Indian housekeeper & cook (1898) by Flora Annie Webster Steel, page 193. The excerpt below is the record exactly as published.

Three large tomatoes, skin and slice into a faring Jm^ltb l Slit of butter.'* Fry well, add .1 oream,^i unit IVorcester sauce, J unit wnon jume, salt, black pepp, Ind at the very last 2 unite yolk of egg. Spread very bet on buttered toast. 15 Creams.— Quite a variety of creams can be made for cold savouries by taking any quantity of whipped cream X^Silhi^up with puree of anchovy, game, sardines, prawns, &c., and piling i on croustades decorated with tomatoes, cucumber, occ. 16. Devilled Biscuits.— Soak captain’s biscuits in warm melted butter and grill. Then spread with a mixture of ^ unit anchovy saiice,'l of chutney, i of lemon juice, i of French mustard, a little salt. Grill again, and serve very hot. 17 Fried Custards.— One unit cheese mixed with 4 units of eggs and 3 units of cream. Butter some little bomb moulds very well, pour in the mixture, set in a baking tin in boiling water halt-way up the moulds, and hake in a very moderate oven for ten minutes. When cold remove from moulds, egg, crumh, and fry. these cus- tards may be made of many things. They are excellent with halt anchovy puree and half cream, or with tomatoes. 18. Ham Toast.— Four units finely minced ham, 2 of thick cream, 1 of yolk of egg. Red pepper. Stir over the fire. Serve on rounds of fried toast very hot. 19. Hunters’ Sandwiches. — Cut from a stale loaf thin slices of bread and half toast them. Lay on one bit a slice of cooked ham, on the other a thin slice of cheese. Press together tightly, turn most carefully to oblongs about one and a half inches by thiee inches, and fry in half an inch of boiling butter or oil. Dry in the oven, and serve. 28o The Complete Indian kidney -K 'i-er „n dii^ftlf™ >» I”dia bv being aiessea Mith eggs. Hie following is the Italian recioe • Roil in uniats of macaroni in 120 units of boiling water with 1 unit of oil snmA salt, and a clove of garlic stuck with two cloUs ItZ] takoh ® si?£3H and serve. Macaronfas usually sellt to'Se^ spnukled over with fried bread-crumbs and grated cheese" A wel- come change may be made by substituting weak broth for the milk it geUiiig out marrow in the usual fashion is unpleasant. The best plains to break the bone when raw, take out the marrow, and cut boilini "wnte ' ‘‘'I' strainer, and immerse in sti 1 them drain a moment, still holding the strainer over the hre. Shake up with the squeeze tered tciaS'" pepper. Spread on crisp Snbut- teied toast, and sen-e on a scalding hot-water dish. 23. Mushroom Souffle.— One unit of butter, 1 unit flour 5 of tilHldcT"!:’!- the butter, add the cream, and boil till thick, stii in 4 units yolk of egg well beaten, and five large mush- rooms finely minced. Add 5 units well-beaten white of egg, season M'lth salt and pepper, and bake in a souffle case. If fresh mush- rooms are not to be liad, mince half a tin of mushrooms, and with the other half make a pur^e with the cream. This is necessarv, because tinned inusli rooms will not soften and give out their flavour. Ihe best substitute for fresh mushrooms is mushroom powder. iVl<i(le with tiiiSj inushrooni souffle is delicious, 24. Oyster Toast.— Take a tin of oy.sters and cut each oyster in two, melt 1 unit butter with ^ unit flour, add 2^ of the liquor and ~ v“ 1^' " 'tf* lemon juice, nutmeg, cayenne, and if liked, a little anchovy. Stir till it boils, add the oVsters, warm through, and serve on toast. 25. pate de Foie Gras en Aspic.— Is simply a pdte set in clear aspic jelly, and though scarcely a savoury, can be used as one in 28i Housekeeper and Cook liot weather. A very good imitation of/o/e gras is made by baking 16 units of calf’s or 'lamb’s liver with B units of bacon in a closed vessel. Pound together, add mushrooms, and season highly. It is excellent for pies, &c. 26. Ramikins or Rarnequins. — Two units cheese, 1 unit butter, 4 units eg’gs, 3 units bread-crumbs. Boil the bread in milk for five minutes, strain well, and mix in a mortar with all the other ingie- dients except the whites of eggs. Season with salt, pepper, and a little pounded mace. Just before baking add the whites well whisked, and bake in cases, either china or paper. (See Miscellaneous.) 27. Sardine Toast. — Pom- sardines carefully boned and minced, 2 units yolk of egg, 1 unit of butter, 4 units of milk, -g- unit each of anchovy and M'^orcester sauce. Pleat slowly, and when nearly set pour on buttered toast. 28. Savoury Jellies. — The foundation of all these is aspic jelly, which is easiest made with gelatine and weak, clear stock in the proportion of 2 units of Svvinbourne’s opaque gelatine, or 1 of the powdered gelatine (which will be found most convenient for measuring), to every 20 units of .stock, either game, chicken, fish, or meat. Liebig’s essence or liovril and water may be used on emer- gency. The jelly must be highly flavoured with Chili and tarragon vinegar or celery essence, and must be cleared with white of egg. (See Sweet Jelly, where a recipe for making aspic without gelatine is also given.) It may be set in border or dariol moulds, with prawns, quenelles, cremes, pate de foie, &c. Serve with mous- seline or mayonnaise sauce and assorted salads. 29. Seftons. — Four units flour, 1 butter, 1 grated cheese, 1 of yolk of egg, enough water to form the whole into a paste. Roll out thin, and line oval patty pans, taking care to butter them first. Then mix 2 units yolk of egg with 4 units of milk, and stir in 1 unit pounded cheese. Mix thoroughly, fill the patty pans with the custard, and bake. The seftons should come to table like soufflees. BO. Soufl0[4es. — 'These can be made of cheese, dried haddocks, &c., and are simply cream

Cook this with the app: pantry check, scaling, and the assistant.