Devilled Toasts

Ingredients

• a teaspoonful of mixed pickles finely chopped
• a teaspoonful of curry powder
• two ounces of grated Parmesan cheese
• a little gravy
• salt
• pepper
• mustard
• well-buttered pieces of toast

Method

1. 1

   Mix pickles, curry powder, cheese, gravy, salt, pepper, and mustard.

2. 2

   Spread on toast and warm in the oven for five minutes before serving.

Nutrition per serving

As published

This recipe was extracted from Little French dinners (1898) by Eveleen De Rivaz, page 50. The excerpt below is the record exactly as published.

pepper and salt to taste. Let it simmer slowly till well rediiced, then add a spoonful or two of cream, mix well, and spread lightly to the thickness of a quarter of an inch on square pieces of toast about three inches square. Place on each a poached egg neatly trimmed with a fluted cutter, and serve at once. Kidney. — Take two sheep's kidneys, skin, split them in half, and put them into boiling salted water for a minute or two. Then drain and wipe them, chop them up finely, and toss them in a small saucepan with half an ounce of butter, in which a small piece of chopped shallot has been fried, pepper and salt, a little chopped parsley, and half an ounce of glaze. Have ready some fried croutes of bread slightly hollowed out in the centre. Arrange some chopped kidney in each, and serve directly. Game. — Remove the meat from the bones of some cooked game, pound it in a mortar with half its bulk in butter, and a small quantity of ham, which has been passed through the 90 Savoury Toasts. mincing machine. When perfectly smooth season with nutmeg, cayenne pepper and salt, and warm up the whole in a saucepan with a tiny bit of glaze. Spread the mixture on to triangular pieces of buttered toast, put them in the oven for a minute or two to get quite hot, and then serve. Mushroom. — Have ready some rounds of buttered toast about two inches and a half in diameter ; keep them hot in the oven while you fry some mushrooms in a little butter, with pepper and salt. As soon as they are done, lay them on the toast, sprinkle with cayenne, and serve at once. Liver. — Take two or three freshly boiled fowls' livers, pound the liver to a paste with half a teaspoonful of anchovy sauce, a small piece of butter, a teaspoonful of melted glaze, and the yolk of a raw egg. When perfectly smooth, season to taste with cayenne and salt, if required, and spread on to squares of fried or toasted bread. Put them into the oven with the door open to get thoroughly hot, and serve at once. Tomato and Egg. — Choose some tomatoes as much as possible of the same size. Out them in half, and empty out the pips and watery substance, and bake them in the oven on a buttered tin. In the meantime make some scrambled eggs, as in the recipe for egg and anchovy toast, and directly the tomatoes are done fill them with the egg and serve on lightly fried squares of bread. Devilled. — Take a teaspoonful of mixed pickles finely chopped, a teaspoonful of curry powder, and two ounces of grated Parmesan cheese. Mix well together with a little gravy, adding salt, pepper, and mustard to taste. Cover some well-buttered pieces of toast

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