cut it into small pieces and put it into a buttered stewpan. Season
with salt, pepper, a dust of castor sugar, and a sprinkle of dry grated
cheese and cover it with half the white sauce, then put on the lid of
the pan and let it cook in a slow oven for about an hour, or rather
longer. On taking it from the oven stir the chicory and the remaining
sauce into a basin containing three stiffly whisked eggs; turn the
mixture into a buttered soufflé mould; place the latter in a stewpan of
boiling water, in the oven, for half an hour or until the contents are
set. Let the mould stand on the kitchen table for two minutes before
turning out the chicory, and serve it surrounded by macaroni prepared
as follows: Break the macaroni into small pieces and cook in boiling
salted water until it is tender; drain well and put it into a hot
pipkin containing some warm butter; season it with salt, pepper, and
nutmeg; cover it with the brown sauce and put it into the oven for a
quarter of an hour. Sea-kale or celery may be prepared in the same way
as the chicory.
COLD CURRY SHAPE
Three ounces each of Brazil nuts and pine kernels, 3 ozs. sieved brown
bread, ¹⁄₂ gill milk, 1¹⁄₂ ozs. butter, ¹⁄₂ oz. chopped onion, salt,
pepper, nutmeg, ¹⁄₂ pint curry sauce (_see_ page 104), 1 tablespoonful
tomato catsup, 1 gill aspic jelly, 3 ozs. boiled rice, aspic jelly and
parsley for garnishing.
_Method._--Wash the pine kernels two or three times in boiling water
and remove any which are not good, and pass them with the Brazil
nuts (from which every particle of brown skin must be removed) once
through a mincer. Melt one ounce of butter in a small stewpan, add the
onion and nuts, and let them cook gently for ten minutes, stirring
them sufficiently often to prevent them from becoming more than a
pale golden colour. Put the bread into a saucepan with the milk and
remaining half ounce of butter, season well with salt, pepper, and
nutmeg, and stir it over the fire until a smooth, thick paste is
formed. When the nuts are ready add the bread paste to them and then
stir the curry sauce in gradually; cover the pan and let the curry
simmer by the side of the stove for a quarter of an hour. Then pour in
the tomato catsup and a gill of nicely flavoured aspic jelly (which is
still liquid), and when these are thoroughly blended with the curry put
it aside to cool. Butter a plain china mould (1 pint size) and cover
it thickly and evenly with the boiled rice (which should be cold), and
before the curry is quite cold put it into the mould, pressing it down
well, but taking care not to displace the rice, and when the mould is
full put it into a cold place until the following day. Turn the curry
from the mould and cover the top with chopped aspic jelly sprinkled
with finely minced parsley, and surround it with little heaps of
chopped jelly.
CORNETS WITH CELERY CREAM
Some light puff paste, 4 ozs. celery, cooked and sieved, ¹⁄₄ pint
thick white sauce, made with half cream and half milk stock, 2
hard-boiled eggs (coarsely chopped), 1 raw egg, minced parsley,
Parmesan, seasoning.
_Method._--Mix the celery, sauce, and eggs in a basin, ascertain if
more seasoning is required, and place the basin on the stove in a
stewpan of hot water. Roll out the paste thinly, cut it into rounds of
a suitable size, and wrap it neatly round some buttered cornet-moulds;
moisten the edges of the paste and join them, then brush the paste over
with beaten egg and bake at once in a well-heated oven. When done, slip
the cornets off the moulds and fill them with the prepared celery;
scatter a little grated Parmesan and parsley, mixed together, over the
filling, and serve with as little delay as possible, garnished with
fried parsley. Salsify, asparagus, or peas can be served in the same
way.
CUCUMBER FILLED WITH NUT FORCEMEAT
One and a half ounces of onion (peeled), 1¹⁄₂ oz. butter, 3 ozs. pine
kernels, 2 mushrooms, 1 oz. crumb from a milk loaf, ¹⁄₂ gill milk, 1
egg, seasoning, 1 large cucumber, soup vegetables for braising, brown
vegetable stock, brown sauce.
_Method._--Wash the pine kernels thoroughly in boiling water, changing
it two or three times, then pass them through a nut-mill, or mincer;
boil the onion for six minutes; drain it and chop it very finely;
cleanse, peel, and mince the mushrooms. Melt one ounce of butter in
an omelet (or sauté) pan, and fry the kernels, onion, and mushrooms
together for ten minutes, stirring constantly. Melt half an ounce of
butter in the milk; add the breadcrumb and cook gently until it is
reduced to a paste, then mix it with the fried ingredients and pound
all together in a mortar until thoroughly blended and very light;
season with salt, pepper, and a little powdered mace, and after
pounding an egg into the forcemeat pass it through a wire sieve. Peel
the cucumber carefully, so that not a piece of skin is left (as this
would give a bitter taste), and cut it through the middle with a sharp
knife; remove the seeds with a large apple-corer and partly cook the
cucumber in boiling, salted water, to which an atom of soda has been
added. Then drain it very thoroughly on a soft cloth and fill the
hollow space in the middle with the prepared forcemeat; put the pieces
together neatly, wrap the cucumber in buttered muslin, securing it with
narrow tape at the ends and in the middle, and place it in a stewpan
which has been buttered and prepared with a layer of sliced soup
vegetables; fry over a gentle heat for six minutes, then add two and
a half gills of vegetable stock; cover the pan closely and braise the
cucumber in the oven until it is tender. When done remove the muslin
and serve the cucumber with chopped parsley sprinkled over it and
surrounded by brown sauce flavoured with sherry.
CUCUMBER STUFFED
Half a pint milk, 1 small onion, a few pieces of parsley, a thin strip
of lemon-peel, 1 oz. flour, 1 oz. butter, 1 dessertspoonful grated
cheese, 1 teaspoonful tomato catsup, 1 dessertspoonful ground sweet
almonds, 2 ozs. large straight macaroni, some chopped parsley, 1
medium-sized cucumber, seasoning.
_Method._--Peel the cucumber, taking care to remove every particle of
green skin, and cut it into pieces of about two inches thick and cook
until tender in boiling, salted water to which a tiny piece of soda has
been added; directly it is ready (it must not be left in the water
after it is done), drain the pieces and carefully remove the seeds.
Have ready some macaroni prepared according to the instructions given
below, and quickly fill the cucumber cases with it; place in the oven
to re-heat the cases and serve surrounded by thick tomato sauce (see
page 106). Boil the macaroni thoroughly (keeping it boiling steadily
from the time it goes into the saucepan until it is done), drain it
on a soft cloth and cut it on a board into pieces of about a quarter
of an inch thick. Put the milk into a saucepan, when the macaroni is
put on to boil, with the onion, lemon-peel, parsley, almonds, and some
salt and pepper, and let it boil up and then simmer gently for half
an hour. Melt the butter in another saucepan, mix the flour smoothly
with it, and add the flavoured milk (after straining it) by degrees and
stir until the sauce is perfectly smooth and thick; add the macaroni,
catsup, and cheese and it will be ready to use; scatter a little
chopped parsley over the surface of the macaroni.
CUCUMBER WITH POULETTE SAUCE
One or two cucumbers (according to the size), 1 oz. butter, ¹⁄₂
pint white sauce, 1 raw yolk of egg, 1 tablespoonful cream, 2 or 3
hard-boiled eggs, chopped parsley, lemon, seasoning, pastry case.
_Method._--Peel the cucumber and parboil it in salted water, then drain
it and cut it into moderately small pieces and put it into a saucepan
containing an ounce of butter, which has been flavoured with salt,
pepper, nutmeg, and a dust of castor sugar, and let it simmer for ten
minutes, then add the sauce and continue the simmering for about a
quarter of an hour, when the cucumber should be quite tender. Beat the
yolk of egg with a tablespoonful of cream and stir it into the sauce,
add a squeeze of lemon-juice, and when the egg has thickened (take care
the sauce does not boil after it is added), pour the cucumber into a
round pastry case (which should be hot) and garnish round the edge with
quarters of hard-boiled egg (hot) and sprinkle the parsley over the
cucumber.
DEVILLED NUT FILLETS
Some nut forcemeat as for nut cutlets (_see_ page 75), ¹⁄₂ gill thick
brown sauce, 1 dessertspoonful chutney paste, 1 teaspoonful Worcester
sauce, ¹⁄₂ teaspoonful French mustard, 1 teaspoonful curry paste, ¹⁄₂
teaspoonful Chili vinegar, butter, flour, seasoning.
_Method._--Make the forcemeat into little round fillets and dust them
with flour seasoned with salt and pepper. Mix the brown sauce, which
should be just warm, with the chutney, Worcester sauce, French mustard,
curry paste, and Chili vinegar; then mask the fillets with it and
place them on a buttered gratin dish; pour a few drops of warm butter
over each, and cook them in a quick oven for fifteen minutes. Serve
the fillets on the same dish in which they were cooked with a mound of
potato chips in the middle.
DRESDEN PATTIES
Some forcemeat prepared according to the directions given for Nut
Rissolettes on page 77, slices of bread fully an inch thick, milk, 1
egg, Plasmon, seasoning, chopped parsley.
_Method._--Stamp out some rounds from the slices of bread with a
medium-sized cutter, and with a smaller cutter mark the bread in the
middle but without cutting it through; dip the rounds quickly into
milk, then brush them over with beaten egg and cover them thickly with
dry Plasmon powder and fry at once in deep, boiling fat, but only
sufficiently long for them to get lightly brown and not hard. After
draining them on paper remove the marked portion and fill up the hollow
with the forcemeat, which should be ready heated in a small saucepan
with a little butter; scatter the parsley over the surface of the
patties and serve them garnished with watercress. If a more substantial
dish is required a neatly trimmed poached egg can be placed on the top
of the forcemeat.
EGGS IN JELLY WITH CHEESE CREAM
Five hard-boiled eggs cut into quarters, small bottle French macedoine
vegetables, 1 pint nicely flavoured aspic jelly, 1 tablespoonful
sherry, 1¹⁄₂ gills stiffly whipped cream, 1¹⁄₂ tablespoonfuls grated
Parmesan, or dry Cheddar, cheese, seasoning, salad.
_Method._--Pour a shallow layer of the aspic jelly (previously mixed
with the wine) into a plain-border mould, and when it is set arrange
some of the quarters of the hard-boiled eggs on it with a few of the
macedoine vegetables between; then pour a little of the remaining aspic
(which should be cold but liquid) over, and stand the mould in a basin
of cold water until the jelly is firm; then continue to use the eggs,
vegetables, and jelly in the same manner until the mould is full. When
the jelly is sufficiently set, turn the border out of the mould and
fill the middle with whipped cream seasoned with a little salt and
curry powder and mixed with the grated cheese. Any of the vegetables
left over should be mixed with some crisp lettuce, finely-shred, and
dressed with a plain salad mixture, and the surface of the salad should
be garnished with little heaps of freshly-ground walnuts.
EGGS STUFFED WITH ASPARAGUS
As many hard-boiled eggs as are required, butter, seasoning,
shallot vinegar, one or two tablespoonfuls of asparagus, 1 raw egg,
breadcrumbs, some blanched almonds, mashed potato.
_Method._--Bake some potatoes in their skins, then open them, remove
the inside and pass it through a potato-presser into a basin; season
well with celery salt, pepper, and nutmeg, add a small quantity of milk
and a liberal quantity of warm butter, and beat the potatoes with a
wooden spoon until they are very light. Then press them firmly into a
round cake-tin, which has been well buttered, and bake in a quick oven
for half an hour; when done the potato cake should be nicely browned on
both sides. Cut the eggs through the middle length-ways, and take out
the yolks; pass the latter through a sieve (or pointed gravy-strainer)
and beat them to a fairly soft paste with some warm butter; season with
salt, pepper, nutmeg, and a few drops of shallot vinegar (or tomato
vinegar), then mix in one or two tablespoonfuls of cooked asparagus
heads and fill the whites with the mixture, moulding it into the form
of a dome. Dip the eggs into beaten egg and cover them thickly with
fine, dried breadcrumbs, mixed with an equal proportion of blanched
almonds, which have been cut into very fine little splinters, and fry
in deep, boiling fat. Arrange the eggs on the potato cake and garnish
with watercress or parsley.
EGG BALLS IN POTATO CASE
Two pounds of cooked potatoes, cream (or milk), 3 ozs. butter,
2 raw eggs, ¹⁄₂ pint tomato pulp, 3 hard-boiled eggs, 1 oz.
onion (scalded and chopped), 1 oz. white breadcrumbs,
shallot vinegar, or lemon-juice, 3 ozs. finely-ground nuts,
pine kernels, Brazil or Cashu (in either case blanched),
seasoning.
_Method._--Fry the onion and nuts together for six minutes in one ounce
of butter; moisten the breadcrumbs with boiling cream (or milk), beat
them to a paste, and pass the eggs through a sieve. Pound the contents
of the frying pan for a few minutes, then add the bread, eggs, and one
ounce of butter, and continue the pounding until the mixture is quite
smooth; then add the yolk of a raw egg, a few drops of shallot vinegar
(or lemon-juice), and season with salt, pepper, and a dust of curry
powder. Pass the mixture through the same sieve used for the eggs,
and turn it on to a floured board; divide it into little balls (the
size of a rissole), dip them into beaten egg, then cover them with
finely-crushed vermicelli, fry in deep, boiling fat, and serve in a
potato case prepared as follows: Pass the potatoes through a sieve into
a basin containing one ounce of warm butter, add two tablespoonfuls of
cream, and beat until they are quite light, then stir in half a pint of
tomato pulp, and season with celery salt, pepper, nutmeg, and cayenne,
and beat again until the ingredients are thoroughly blended. Then mould
the potato on a flat, fireproof dish into a neat, round case, leaving
room in the middle for the egg balls, mark the outside with a fork and
bake it in a quick oven for about twenty minutes, or rather less if the
heat is fierce; pile the balls up in the case and garnish them with
fried parsley. Care should be taken to fry them quickly as they should
be soft and creamy inside, but crisp outside.
EGG CROQUETTES
Four hard-boiled eggs, 2 ozs. coarsely-minced champignons, 1 oz.
minced pickled gherkin (or olives), ¹⁄₂ teaspoonful onion (which
has been scalded and minced), 1 teaspoonful ground sweet almonds, 1
dessertspoonful chopped parsley, seasoning, 1 oz. butter, ³⁄₄ oz.
flour, ¹⁄₄ pint cream (or milk), some light, short paste, 1 raw egg,
breadcrumbs, artichoke chips.
_Method._--Melt the butter in a small saucepan, add the onion and let
it cook (without acquiring any colour) for two or three minutes, then
stir in the flour and almonds, and when they are smoothly mixed, add
the cream and stir until it has thickened; then season with celery
salt, pepper, and nutmeg, and pour into a basin. Mix the eggs, which
have been passed through a sieve, with the sauce, add the champignons
and gherkin and a teaspoonful of the liquor in which the champignons
were preserved, and leave until cool. Roll out the paste very thinly
and cut it into rounds of a suitable size; take up a small portion of
the egg mixture at a time and form it on a floured board into a little
round cake, then place it on one half of a round of paste, moisten
the edge with beaten egg, then fold the paste over the filling and
pinch the edges together; when a sufficient number of croquettes have
been made thus, dip them into beaten egg and cover them with fine
breadcrumbs and fry in a bath of boiling fat. The artichoke chips are
prepared as follows: Wash and peel the artichokes in the usual way,
then cut them into thin slices, dry on a floured cloth (as potato
chips), and fry in boiling fat.
EGGS IN CUCUMBER CASES
One medium-sized cucumber, white vegetable stock, 3 eggs, 1 yolk,
butter, 1 dessertspoonful tomato catsup, 2 teaspoonfuls chopped
parsley, 1 gill cream, seasoning, some fried breadcrumbs.
_Method._--Peel the cucumber, taking care not to leave any of the
skin, or it will taste bitter, cut it into pieces of about two inches
thick, and with a sharp cutter of suitable size remove the seeds from
the middle. Arrange the cucumber cases in a shallow stewpan, which
has been lightly spread with butter, and pour in enough boiling stock
to about half cover them; close the lid securely, and let them cook
until tender, care being taken that they do not get too soft or they
will not stand properly. Beat the three eggs thoroughly with a patent
egg-beater, season them with salt, pepper, and a little curry powder,
add the tomato catsup, and pour them into a saucepan containing one
ounce of warm butter, and stir until the eggs begin to set, then fill
the cucumber cases with them; sprinkle some fried breadcrumbs over the
top and keep hot for a few moments while the sauce is made thus: Boil
up the stock in which the cases were cooked, stir in the yolk of egg
beaten up with the cream, and continue to stir until the sauce has
thickened, add a few drops of lemon-juice and a teaspoonful of chopped
parsley, and pour it round the dish containing the cucumber. Serve
accompanied by a dish of sauté potatoes.
EGG CUTLETS WITH ASPARAGUS
Half a pint milk, ¹⁄₂ small onion, a strip of lemon-peel, parsley, 2
ozs. butter, 1¹⁄₂ ozs. flour, 4 hard-boiled eggs, 2 tablespoonfuls
cooked asparagus (cut into small pieces), seasoning, 1 raw egg,
breadcrumbs, a few pieces of raw macaroni.
_Method._--Put the milk into a saucepan with the onion, lemon-peel, two
or three little pieces of parsley, and some salt, pepper, and nutmeg,
and let it simmer very gently for twenty minutes, then strain into a
basin. Cook the butter and flour together until a perfectly smooth
paste is formed, and moisten it gradually, stirring rapidly all the
time, with the flavoured milk, and continue stirring until the sauce
is very thick, when the pan should be removed from the stove. Pass the
hard-boiled eggs through a wire sieve while the milk is simmering,
and add them to the prepared sauce, then the asparagus and a little
more seasoning, and spread the mixture out on a flat dish. When it is
cold, take about a dessertspoonful at a time and form it, on a floured
board, into the shape of a cutlet. When all the mixture has been used,
insert a small piece of macaroni at the narrow end of the cutlets to
represent the bone, and after brushing them over with beaten egg, cover
them thickly with fine breadcrumbs and put aside for about half an hour
for the crumbs to harden; then fry the cutlets in deep, boiling fat
until they are a golden brown; serve them on a support of fried bread
and garnish the dish at intervals with little heaps of potato-chips,
and send them to the table accompanied by a tureen of thick Madeira
sauce.
EGG AND FORCEMEAT CROUSTADES
Four ounces of breadcrumbs (from a milk loaf), 2¹⁄₂ ozs. butter, 4 raw
eggs, 3 tablespoonfuls cream, 1 dessertspoonful chopped parsley, a
pinch of mixed herbs, 1 teaspoonful grated onion, seasoning.
_Method._--Put the breadcrumbs into a basin, add the parsley, herbs,
onion, and season with celery salt, freshly-ground black pepper, and a
little powdered mace, then stir in the cream, which should be hot, and
one and a half ounces of butter, which should be melted; mix thoroughly
and add about half a beaten egg. Turn the mixture on to a floured
board, divide it into equal portions, and form into little flat cakes,
which should be moderately thick. Make a hollow in the middle of each,
then dip them into beaten egg and cover thickly with fine breadcrumbs
and fry in deep, boiling fat. Beat three eggs until they are quite
frothy with a patent beater, season them with celery salt, pepper, and
a dust of curry powder, and pour into a saucepan containing one ounce
of butter, stir quickly until the eggs begin to set, then remove the
pan from the stove and pile the mixture neatly on the croustades and
garnish the dish with fried tomatoes and potato straws (potatoes cut
into fine strips and fried until crisp) arranged in little heaps.
EGG FRITTERS
Three hard-boiled eggs, 1 oz. butter, 1 dessertspoonful ground pine
kernels, ¹⁄₂ minced shallot (which has been scalded and fried until
just coloured), 1 teaspoonful minced parsley, 1 teaspoonful tomato
conserve, seasoning, frying batter.
_Method._--Pass the eggs through a sieve and pound them in a mortar
with the other ingredients (excepting the batter) seasoning them with
a teaspoonful of grated Parmesan cheese, celery salt, black and Nepaul
pepper. Turn the mixture on to a floured board, take a small portion
at a time and form it into a moderately thick little cake of about the
size of half a crown; when a sufficient number have been made dip them
separately into a thick batter and fry in deep, boiling fat until each
fritter is a golden brown; drain them and serve them piled upon a hot
dish garnished with little bunches of fried parsley and send to the
table accompanied by cauliflower au gratin prepared as follows: Put a
fairly large, compact cauliflower into a saucepan containing plenty
of cold, salted water; bring it gradually to boiling point, and when
it has boiled, rapidly pour off the water and rinse the cauliflower
in cold water, then put it again into the saucepan, which this time
should contain sufficient boiling milk and water to cover it and let it
cook gently until it is done. Drain the cauliflower on a soft cloth,
and put it on to a buttered fireproof china dish; thicken the milk
in which it was cooked with flour, add a liberal amount of butter, a
tablespoonful of cream (if practicable), and season with salt, pepper,
and nutmeg. Pour the sauce over the cauliflower, then cover it thickly
with breadcrumbs and grated Parmesan or Gruyère cheese (mixed in equal
quantities) and bake in a quick oven until evenly browned.
EGG PATTIES
One ounce butter, 1 shallot, 2 large mushrooms, 1 teaspoonful minced
parsley, 2 hard-boiled eggs, 1 raw egg, a small quantity thick white
sauce, seasoning, 8 ozs. short paste.
_Method._--Fry the shallot (minced) and the mushrooms (also minced) in
the butter, seasoning them with salt, pepper, and nutmeg; then remove
the pan from the stove and add the parsley and the hard-boiled eggs,
coarsely chopped, and moisten the mixture with a small quantity of
thick white sauce which has been nicely flavoured with vegetables.
Roll out the short paste to rather less than a quarter of an inch in
thickness, and with a round cutter of suitable size stamp out six
pieces, then with a cutter a size larger stamp out an equal number of
rounds; place a portion of the prepared mince in the middle of the
smaller rounds; moisten the edges with beaten egg and cover in the
mince with the larger pieces of paste, making the edges meet neatly
and pressing them together. Select a cutter about two sizes smaller
than that first used, invert it, and press it gently on the top of the
patties, which will bring the middle up into the shape of a little
dome; brush them over with egg and bake in a quick oven.
EGGS POACHED AND FRIED WITH TOMATOES
As many eggs as are required for a dish, small quantity thick, white
sauce, small quantity sieved onion sauce, half as many tomatoes as
there are eggs, some savoury rice, 1 raw egg, breadcrumbs, seasoning.