Tartlets of Eggs with Curry

Ingredients

• Separate the yolks from the whites of four “hard boiled” eggs.
• Cook two tablespoons butter.
• one-half tablespoon onion finely chopped.
• Add one tablespoon cornstarch.
• one teaspoon curry powder.
• one-half teaspoon salt.
• one-eighth teaspoon paprika.
• one and one-third cups scalded milk.

Method

1. 1

   Add whites of eggs and fill individual pastry cases with mixture, and sprinkle with yolks of eggs.

As published

This recipe was extracted from What to Have for Dinner (1905) by Fannie Merritt Farmer, page 34. The excerpt below is the record exactly as published.

one-half teaspoon salt, one-eighth teaspoon pepper, a few grains cayenne, and a few drops ‘onion juice; then strain. This recipe makes a sufficient quantity for six timbales. BREAD SAUCE. 14 cups milk Few grains cayenne 4 cup fine stale bread 4 teaspoon salt crumbs 3 tablespoons butter 1 onion 4 cup coarse stale bread 5 cloves crumbs Cook milk twenty-five minutes in double boiler with fine bread crumbs and onion stuck with cloves. Re- move onion, add salt, cayenne and one-half the butter. Pour sauce around the timbales and sprinkle with the coarse crumbs browned in remaining butter. BAKED STUFFED HADDOCK. Clean and wipe a four-pound haddock, removing eyes, but leaving on head and tail. Rub over with salt in- side and out, stuff, and sew. Cut five diagonal gashes on each side of back bone, and insert narrow strips of fat salt pork, having gashes on one side come between gashes on other side. Shape with skewer in form of letter S and hold in shape with small twine. Arrange strips of fat salt pork on fish sheet, put fish on sheet in dripping pan, and bake in a hot oven one hour, 132 What to Have for Dinner. basting with fat in pan, every eight minutes. Serve with Hollandaise Sauce. (See p. 89, under Family Din- ners, Menu No. XXI.) FISH STUFFING. 1 cup bread crumbs 4 teaspoon pepper 4 tablespoons melted but- 1 teaspoon parsley, finely ter chopped 4 teaspoon salt Few drops onion juice 3 cup boiling water Mix ingredients in order given. FRENCH FRIED POTATOES. . (See p. 88, under Family Dinners, Menu No. XXT.) BOILED BRUSSELS SPROUTS. Pick over, remove wilted leaves, and soak in cold water twenty minutes. Drain, and cook twenty minutes or until tender in an uncovered kettle of boiling water to which has been added one-fourth teaspoon soda. Drain and add butter and salt to taste. ' APPLE AND CHESTNUT SALAD IN APPLE CUPS. Wipe and pare apples and cut in one-half inch cubes. Boil French chestnuts and break in pieces. Mix equal parts of apple cubes and chestnuts and marinate with a French Dressing. Cut large selected bright red apples in halves, crosswise. Scoop out most of the pulp, leav- ing apple cups. Fill cups thus made with mixture, arrange on lettuce leaves and garnish with Mayonnaise Dressing. Dinners for Occasions. 133 DANISH CUSTARD. # cup sugar, caramelized 1 quart milk + cup sugar 4 teaspoon salt 6 eggs 1 teaspoon vanilla Put two-thirds cup sugar in agate pudding dish, place on hot part of range and stir constantly until sugar is melted and a syrup of light brown color is_ formed; then set pan at once in larger pan of cold water to stop the cooking, and let stand about one min- ute, turning the pan to allow the caramel] to coat sides as well as bottom. Beat eggs slightly, add plain sugar, milk, salt and vanilla and strain into pan lined with caramel, Set in pan of hot water and bake until firm, which may be determined by running a silver knife through custard. If knife comes out clean, custard is done. During the baking, do not allow the water sur- rounding the mould to reach the boiling point, or custard will whey. Chill, and turn on a glass serving 134 What to Have for Dinner. LENTEN DINNERS. MENU NO. II. “That all-soul softening, overpowering knell, The tocstn of the soul, the dinner bell.” SMOKED SALMON aND ANoHOVY Canapés. Tomato BisquE Soup. BurrereD Crotrons. _ Tartuiets or Eacs with CURRY. BoiLEp Cop, VENETIAN SAUOE. Hor Potato: Sana. CAULIFLOWER AU GRATIN, CHEESE SOUFFLE. | CHOCOLATE BAVARIAN CREAM. Ca¥ré. Norr. ‘sgdeueg Aaoyouy pue uowyeg peyourg x 3% a Dinners for Occasions. 135 SMOKED SALMON AND ANCHOVY CANAPES. Cut stale bread in one-fourth inch slices, remove crusts and cut slices in fancy shapes—squares, rounds, or triangles—then sauté in butter. Spread with anchovies pounded in a mortar and mixed with butter. Arrange flaked smoked salmon, whites of “hard-boiled” eggs finely chopped, and yolks of eggs forced through a purée strainer in fancy forms on canapés. Garnish with pimolas or olives stuffed with anchovies. TOMATO BISQUE SOUP. 4 can tomatoes Bit of bay leaf 4 onion (sliced) 1 teaspoon sugar 4 cloves 4 teaspoon soda 8 peppercorns 1 teaspoon salt 1 sprig parsley 8 tablespoons flour 1 stalk celery 3 tablespoons butter | 1 quart milk Mix first seven ingredients, bring to boiling point, let simmer twenty minutes, then rub through a sieve. Add sugar, soda and salt. Melt butter, add flour, and pour on gradually, while stirring constantly, hot mix- ture. Add to scalded milk and serve immediately. Whipped Cream used as a garnish is an improvement to this soup. BUTTERED CROUTONS. Cut stale bread in one-third or one-half inch slices, ‘and remove crusts. Spread sparingly with butter and cut in strips, one-third or one-half inch wide and cut strips in cubes. Put in pan, and bake until delicately browned. : 136 What to Have for Dinner. TARTLETS OF EGGS WITH CURRY. Separate the yolks from the whites of four “hard boiled” eggs. Cut the whites in small cubes and force the yolks through a coarse strainer. Cook two table- spoons butter with one-half tablespoon onion finely chopped, until yellow. Add one tablespoon cornstarch mixed with one teaspoon curry powder, one-half tea- spoon salt, and one-eighth teaspoon paprika. Pour on ~ gradually, while stirring constantly, one and one-thitd cups scalded milk.

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