Russian Cream

Ingredients

• 1 tin cod's roes (soft)
• ^ pt. cream or good white sauce
• 1 egg
• Cayenne
• Juice of a lemon

Method

1. 1

   Put the cod's roes into a mortar with the cream or white sauce, beat up until perfectly smooth then add the egg, cayenne, and juice of a lemon, put into a saucepan and allow to come to a boil.

2. 2

   Serve on small pieces of toast.

As published

This recipe was extracted from Mrs. Maclurcan's cookery book (1899) by H. Maclurcan, page 82. The excerpt below is the record exactly as published.

Juice of a lemon ^ cupful white sauce Cayenne. Mode. — Put the butter into a saucepan with the cayenne and juice of a lemon ; cut up the eggs into eight pieces, put them with the white sauce into the saucepan ; allow to come to the boil. Serve on hot toast. 489— TUETLE FINS ON TOAST. 1 tin Skinner's turtle fins 1 lemon A tablespoonful butter Cayenne. Mode. — Empty the tin of fins into a small saucepan with the butter, lemon juice and cayenne ; allow to come to a boil. Serve on toast with a slice of lemon. 490— HEEEING CEEAM. 1 red herring ^ pt. thick cream or good Cayenne white sauce Juice of a lemon. Mode. — Soak the herring in boiling water for five minutes, skin and pick out the roe, put it into a mortar with the flesh (being careful all the bones are out), pound Savouries. it up until quite smooth ; then mix in the lemon juice, cayenne and the cream ; put in a saucepan and boil. Serve on hot toast. 491— LIYEE SAYOUEY. 3 chickens' livers 1 lemon Cayenne 9 pieces of bacon (about 1^ inches square). Mode. — Out each liver into three, squeeze the lemon over, and sprinkle with cayenne ; roll each piece in bacon ; place close together in a pie-dish and bake. Serve three on each piece of toast. 492— LIYER SAYOUEY (Another Way) 3 livers (chicken, turkey or T.ablespoonful butter goose livers) Salt 1 half tin mushrooms A teaspoonful chopped par- Cayenne sley. Mode. — Chop up the liver very fine with the mush- rooms ; put them into a saucepan with the butter, cayenne and salt ; boil until the liver is cooked; then add the parsley (chopped). Serve on hot toast with slices of lemon. 493— MACAEONI CHEESE. J lb. macaroni ^ cupful white sauce 3 ozs. grated cheese Tablespoonful of made mus- Cayenne and salt tard. Breadcrumbs and butter. Mode. — Boil the macaroni until tender in water with a teaspoonful of salt ; put it into a pie-dish with half the cheese and the white sauce, in which you have mixed the mustard, and a saltspoonful of cayenne and salt ; mix it altogether well ; then put over the remainder of the cheese and breadcrumbs, with pieces of butter spread over them. Bake until a nice brown. Savouries. 494— MACAEONI ESPAGNOLE. i lb. macaroni 1 large onion 3 tomatoes Saltspoonfiil cayenne Teaspoonful salt Butter. Mode. — Put the macaroni on to boil, slice the onion, place in a pie-dish with two tablespoonfuls of butter, put in the oven, when cooked slice the tomatoes and add with the macaroni (if boiled enough), cayenne and salt, cover with breadcrumbs and bake for half an hour. 495— MACAEONI A L'INDIENNE. i lb. macaroni (boiled) 2 teaspoonfuls of curry Saltspoonf ul cayenne powder 1 onion and 1 apple ^ teaspoonful salt Tablespoonful of butter. Mode. — Slice the onion very thin, put in the saucepan with the butter, salt, cayenne and curry powder, add the apple, when well cooked mix them with the macaroni which has been previously boiled. Serve hot. 496— CAULIFLOWEE AU GEATIN. 1 cauliflower 5 ozs. cheese Tablespoonful made mustard J cupful of white sauce Breadcrumbs Butter. Mode. — Boil the cauliflower until tender, put in an entree dish as flat as possible ; mix half the cheese in the white sauce, mustard, cayenne, pour over the cauliflower and allow it to soak in, then put on the rest of the cheese and cover with breadcrumbs, put on small pieces of butter and bake until a nice brown. Serve very hot. 497— PEAWNS MANTALINI. i lb. prawns 1 tin mushrooms Cayenne 1 tomato 3 ozs. butter Juice of a lemon. Savouries. Mode. — Put the prawns, tomato and mushrooms through the mincing machine, then put into a saucepan with the butter, cayenne and lemon juice. Allow this to come to a boil, and serve on hot toast with a slice of lemon. 498— PEAWNS A LA FEANCAISES. ^ pt. picked prawns 4 ozs. butter i cupful white sauce Cayenne Juice of a lemon. Mode. — Put the butter, lemon juice and cayenne into a saucepan, then put in the prawns, allow them to cook until the butter is pink, then add the white sauce. Serve on toast with a slice of lemon. 499_EUSSIAN CEEAM. 1 tin cod's roes (soft) i pt. cream or good white Juice of a lemon sauce 1 egg

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