Eggs, Anchovies

Ingredients

• 3 Eggs
• Anchovy Essence
• 1/2 oz. Butter
• Cayenne
• Salt

Method

1. 1

   Boil the eggs hard, then shell and cut them in half, removing the yolks into a basin.

2. 2

   Pound the yolks with the other ingredients, and fill the half whites with this mixture, piled rather high and rough.

3. 3

   Put a sprig of tarragon in each.

As published

This recipe was extracted from Gas cookery (1885) by Helen Edden, page 35. The excerpt below is the record exactly as published.

1 oz. Butter, y oz. Flour, Salt, Cayenne, and 1 teaspoonful made Mustard. Method. — Boil the macaroni tender in water, then strain it and cut it in small pieces. Melt the butter in stewpan, add the flour and milk, and tomato puree and seasoning ; cook well, then stir in the macaroni and two ounces of cheese. Pour into 104 SALADS AND SAVOURIES. buttered cases, put rest of cheese on the top, and put in a hot oven to brown, or under the grill. Serve very hot. Euttereb Eggs. Ingredients.— 4 Eggs, i oz. Butter, i tablespoonful of Cream or Milk, Pepper and Salt, Toast. Method.— Put the butter in the omelet pan or small saucepan and turn on very little gas. Beat up the eggs, cream, and seasoning together, pour them into the butter and cook lightly, stirring continually. Serve very hot on toast. To vary this add when the eggs are cooked, asparagus tops, or kidneys, or shrimps, or anything tasty cooked and made hot in a little butter, and then mix with the eggs and serve very hot. Cbeese aigrettes. Ingredients. — y2 pint cold Water, i oz. Butter, X lb. Flour, 3 yolks of Eggs, 2 whites of Eggs, Cayenne, Salt, i'/z ozs. Parmesan Cheese. Method. — Let the water and butter boil, then add the flour and cook thoroughly. Add the seasoning and beat in the eggs one at a time, then stir in 2 ozs. of cheese. Drop a teaspoonful of this mixture into boiling fat, having sufficient fat to cover them. Serve piled high on a dish with the rest of the grated cheese sprinkled over. SALADS AND SAVOURIES. 105 Cbeese jfonbue. Ingredients. — X lb. Breadcrumbs or slices of Bread, X lb. Cheese, 2 ozs. Butter, 2 Eggs, X pint Milk, Mustard, Pepper, and Salt. Method. — Spread some thin slices of bread with butter, then cover them with thin slices of cheese. Sprinkle over them mustard, pepper, and salt ; lay them in a buttered pie dish. Now beat up the yolks of eggs in the milk and pour over ; let it bake about of an hour. Whip the whites of eggs stiffly and place on the top when baked ; return to the oven and lightly brown, sprinkling over it some grated cheese. Cbeese fritters. The whites of two eggs stiffly whipped ; add a little grated cheese and pepper. Mix lightly and fry in boiling fat, dropping in pieces about the size of a small walnut. Cbeese /Ibacavonl. Ingredients.— i oz. Butter, ]/z oz. Flour, X pint Milk, 1 tea- spoonful Mustard, Cayenne Pepper, Salt, X lb. Macaroni, 2 ozs. Parmesan Cheese. Method. — Well wash the macaroni and boil until tender, throwing it into boiling water. When well cooked, strain it and cut the macaroni into pieces an inch long. Make a sauce with the butter, flour, and milk, add the seasoning and the cooked macaroni. Lastly, stir in i*4 ozs. of grated cheese. Pour this io6 SALADS AND SAVOURIES. mixture into a buttered pie dish, shake the remaining cheese over the top, and brown it quickly in a hot oven. Note. — This may be browned underneath the grill burners on the top of the stove. Cbeese ffmffs. Ingredients. — 2 ozs. puff Pastry, 1 oz. grated Parmesan Cheese, Cayenne Pepper, and Salt. METHOD. — Roll the paste out very thin, and then lay the cheese and seasoning on the top. Fold it up and roll out again in a thin sheet, cutting out rounds the size of half a crown, and fry them in boiling fat. Drain and serve piled high on a dish, with some grated cheese sprinkled over. Cbeese IRamequitts. Ingredients. — 2 oz. slice of Crumb of Bread warmed in 1 gill of Milk, 2 ozs. of grated Cheese, the yolks of 2 Eggs and the whites whipped stiffly, Cayenne and Salt. METHOD. — Make the gill of milk warm, and pour it on to the slice of bread and let it soak well. Then beat it up with a fork and add the yolks of eggs, seasoning and cheese, and when well mixed add the whites of eggs lightly to the mixture. Oil the ramequin cases, fill them three parts full, and bake about ten minutes. SALADS AND SAVOURIES. 107 Cbeese Soufflees, Jceb. Ingredients. — 3 ozs. Parmesan Cheese, '/z pint good White Sauce, ]/z pint Aspic Jelly, Cayenne, Mustard, Ramequin Cases. METHOD. — Grate the cheese, add the sauce cold, and jelly just liquid, also the seasoning, and whip all well together. When beginning to set, fill the ramequin cases, put them in an air-tight can, pack some ice round and freeze. Garnish with raspings. Cbeese Straws. Ingredients. — 2 ozs. Butter, 2 ozs. grated Cheese, 3 ozs. Flour, Cayenne and Salt, yolk of 1 Egg, and a little Water. METHOD. — Mix all these ingredients into a firm paste, roll out thinly, and cut into straws. Bake them in a moderate oven a pale straw colour. Place these on the top of the browning shelf to bake gradually. Cbeese Cartlets. Ingredients, — 2 ozs. grated Cheese, 1 oz. Bread Crumbs, 1 Egg, 1 tablespoonful Milk, Y lb- Rough Puff Pastry, Pepper, Salt. METHOD. — Put pastry in open tartlets : mix the other ingredients together, and put in before the pastry is baked. Then put in oven for ten minutes or a quarter of an hour, and serve very hot. io8 SALADS AND SAVOURIES. S>abl 3Bart. Ingredients. — i oz. of Dripping, i Onion finely chopped, i teaspoonful Curry Powder, a little Salt, y2 pint red Lentils, i pint of Water or Stock. Method. — Make the dripping quite hot and fry onions dark brown. Add the curry and salt, cook for five minutes, then add the lentils and stock, and boil for half-an-hour. Serve rice as for curry in a separate dish. t£qqs, Hncbovs. Ingredients. — 3 Eggs, Anchovy Essence, y2 oz. Butter, Cayenne, and Salt

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