well-flavoured with vegetables) with some creamy onion sauce in the
proportion of one-third of the latter to two-thirds of the former, and
use when just warm. Poach the eggs very carefully in boiling water to
which a small quantity of vinegar, or lemon-juice, has been added; trim
them neatly with a round cutter, mask them with the prepared sauce, and
let them get cold. Dust them lightly with flour, brush them over with
beaten egg, and cover with plenty of fine, dried breadcrumbs seasoned
with salt and pepper, and fry them quickly in a bath of boiling fat.
Have ready some large tomatoes which have been cut in half, freed from
seeds, baked, and filled with savoury, or curried, rice; place an egg
on each piece and serve on rounds of fried bread in a circle, and fill
the middle of the dish with fried potatoes.
EGGS POACHED AND FRIED WITH VEGETABLE MARROW
Four or five eggs, 1 small vegetable marrow, ³⁄₄ pint thick tomato
sauce, 1 tablespoonful Parmesan cheese, rounds of fried bread, 1 raw
egg, breadcrumbs, seasoning.
_Method._--Cut four or five pieces of about two inches in thickness
from a small, peeled marrow, and boil them in salted water until they
are tender; when done lift them from the stewpan with an egg slice;
drain them thoroughly on a soft cloth, dip them into warm butter, and
place on rounds of fried bread, which should be of moderate thickness.
Prepare some eggs as in the foregoing recipe, but instead of coating
them with the white sauce, use thick tomato sauce, which has been
seasoned with Parmesan cheese, and surround the marrow with the
remainder of the sauce.
EGGS POACHED WITH TOMATO SAUCE
Four ounces of rice, 1 oz. butter, white vegetable stock, ¹⁄₄ pint
tomato sauce, seasoning, 4 or 5 poached eggs, breadcrumbs, 1 raw egg,
watercress.
_Method._--Put the rice into a saucepan with some cold salted water;
bring it to boiling point and keep it boiling for ten minutes, then
wash it in cold water and put it into a saucepan containing plenty of
boiling stock and let it boil steadily until it is done. Drain the
rice thoroughly and put it back into the saucepan for a few minutes to
dry by the side of the stove; then season it with salt, freshly-ground
black pepper, a dust of curry powder, and a tablespoonful of grated
Parmesan cheese, and spread it out on a flat dish. When cold, take
about a heaped dessertspoonful of the rice at a time and form it into
four or five little round cakes, capable of taking a poached egg;
brush the rice cakes over with egg, then cover them with fine, dried
breadcrumbs, and fry them in a bath of boiling fat until they are
a deep gold in colour. Have ready four or five poached eggs, which
have been neatly trimmed, place one on each rice cake and pour a
tablespoonful of hot tomato sauce over the eggs, and serve garnished
with watercress which has been dressed with oil and vinegar.
EGGS IN POTATOES
Four medium-sized potatoes, 4 hard-boiled eggs, ¹⁄₄ pint thick white
sauce, 1 oz. grated cheese, 1 oz. butter, cream (or milk) lemon-juice,
seasoning.
_Method._--Wash the potatoes thoroughly (they should be as nearly
the same size as possible) and bake them in their skins, then cut a
piece from the top of each and remove the inside, taking care not to
break the skin. Pass the potato through a presser, or sieve, into a
basin; add an ounce of butter, about a tablespoonful of cream (or
milk), and season with celery salt, pepper, nutmeg, and a few drops of
lemon-juice, and beat with a wooden spoon until it is very light and
creamy. Carefully replace the potato in the skins, pressing it back
against the sides with the handle of a small spoon, so as to leave the
middle hollow; fill them according to the directions given below, then
make a rose (by means of a forcer) with the mashed potato left over,
sufficiently large to cover the hole; brush the rose over with warm
butter and put the potatoes into a hot oven for ten or fifteen minutes.
While the white sauce (which should be rather thicker than is usually
required) is still hot, add the grated cheese (preferably Gruyère)
and ascertain if any more seasoning is required, then a squeeze of
lemon-juice and the eggs cut into slices, and fill the potatoes with
the mixture. Serve with a salad composed of lettuce, beetroot, and
celery.
EGGS AND RICE
Six ounces of rice, 1 pint highly-seasoned vegetable stock, 3 ozs.
butter, 3 or 4 hard-boiled eggs, fried onion, chopped parsley, minced
olives or pickled gherkin, seasoning, 1 tablespoonful tomato conserve.
_Method._--Put the rice into cold salted water, bring it gradually
to boiling point, and let it boil for ten minutes, then rinse it in
cold water; drain it and put it into a saucepan containing a pint of
colourless vegetable stock, and let it boil rapidly until the rice is
cooked, stirring it occasionally. As soon as the grains are quite soft,
turn the rice on to a sieve and let the stock drain from it. Melt two
ounces of the butter in a stewpan, and add the rice, turning it gently
with a fork over a moderate fire. When hot, season with salt, black
pepper, and nutmeg, and pile upon a hot dish; arrange the halves of
some eggs, prepared according to the recipe given below, at intervals
round the rice, but not quite at the edge, and between them scatter
some minced olives (or gherkins) which have been carefully heated in
a little butter, and below them make a line with some minced fried
onion, which has been dried, until crisp, in the oven. The top of the
rice should be sprinkled either with chopped parsley or ground sweet
almonds, which have been coloured a golden brown in the oven. The
hard-boiled eggs should be cut in half, the yolks carefully removed and
passed through a sieve (the whites should be kept hot over a saucepan
of boiling water); a tablespoonful of butter should then be added which
has been heated with a tablespoonful of tomato conserve (or sauce); the
mixture must be seasoned with celery salt, pepper, and a little curry
powder, and quickly and neatly put into the whites and moulded into
pyramid form. The eggs should be placed in the oven for a few moments
to ensure their being hot.
EGG RISSOLES
Two hard-boiled eggs, 1 oz. of crumb from a Hovis loaf, 1¹⁄₂ ozs.
butter, ¹⁄₄ pint milk, a thick slice of onion, 2 teaspoonfuls ground
nuts, 1 teaspoonful grated Gruyère, or some mild cheese, a few pieces
of parsley, seasoning, 1 raw egg, breadcrumbs, spinach or mashed
potato for border, tomato or celery, sauce.
_Method._--Put one ounce of butter into a saucepan with the onion and
fry gently for a few minutes, but without letting it become brown, then
add the milk, a clove, one or two pieces of parsley, and some salt and
pepper, and let the milk simmer very slowly for a quarter of an hour.
Crumble the bread and stir it into the milk, and let it cook until it
is quite soft and the milk is all absorbed, and either pass it through
a sieve or turn it into a basin and beat it well so that the bread and
onion are thoroughly mixed, but in this case the clove must be removed.
Pass the hard-boiled eggs through a metal gravy-strainer, or sieve,
and mix them with the prepared bread, then stir in the remaining
half of an ounce of butter, the cheese, nuts, some salt, pepper, and
nutmeg; turn the mixture on to a floured board, divide it into six
portions, and roll them into little balls; dip them into beaten egg
and cover them with fine, dried breadcrumbs, and after allowing a few
minutes for the crumbs to harden, fry the rissoles in a bath of boiling
fat until they are a deep golden colour. Serve them on a border of
carefully-prepared spinach, and fill the middle with tomato or celery
sauce.
FRENCH BEAN SALAD
Young French beans, as many hard-boiled eggs as required, tarragon and
shallot vinegar, butter, seasoning, chopped parsley, 2 tablespoonfuls
chopped pickled gherkin, salad oil, 1 raw yolk, 1 tablespoonful cream,
watercress.
_Method._--Boil the beans whole, they should be so small that only the
ends require to be pinched off; when done, drain them on a cloth and
let them get cold. Cut the eggs in half, remove the yolks, and pound
them with the butter, allowing a quarter of an ounce for each egg;
season them with celery salt, pepper, curry powder, and a few drops
of tarragon vinegar; add a small quantity of chopped parsley and fill
the whites with the mixture. Put the yolk of the raw egg into a basin;
add some salt, pepper, and a dust of curry powder, and stir well with
a spoon, then add some salad oil, drop by drop, while using a patent
beater rapidly and steadily until the mixture is as thick as beaten
butter; then stir in, by degrees, a teaspoonful of tarragon and a
teaspoonful of shallot vinegar. When this is thoroughly mixed, add the
cream, arrange the beans in the middle of a salad bowl and pour the
sauce over them, then scatter the chopped gherkin over it and surround
the beans with the eggs, putting a little bunch of watercress between,
which has been lightly dressed with oil and vinegar. Peas can be served
in the same way, or well-boiled butter or haricot beans; if either
of the latter are used, chopped beetroot may be substituted for the
pickled gherkin.
FRICASSEE OF EGGS
Two pounds of spinach, 4 hard-boiled eggs, 1 raw yolk, ³⁄₄ pint thick
white sauce, 1 tablespoonful tomato sauce, 1 tablespoonful cream, ¹⁄₂
oz. butter, seasoning, sippets.
_Method._--Cook the spinach, drain it and pass it through a sieve,
and re-heat it with half a gill of white sauce; season it with salt,
pepper, nutmeg, and a pinch of castor sugar, add half an ounce of
butter and turn it on to a hot dish. Mould it into a mound and make a
hollow in the centre, fill this with the fricassee, and garnish the
spinach with little sippets of fried bread. Make the remainder of the
white sauce hot in a stewpan, and as soon as it has boiled draw the
pan to the side of the stove and stir in the yolk of egg, which has
been previously beaten with the cream, then add the tomato sauce, and
place the stewpan in a larger pan of hot water on the stove and put in
the hard-boiled eggs, cut into slices. As soon as they are hot, the
fricassee will be ready.
GREEN PEA CUTLETS
One pint of young, shelled peas, some mint, 2 small onions, 2¹⁄₂
ozs. butter, 1 oz. flour, ¹⁄₄ pint milk, 1 whole egg, 1 raw yolk,
breadcrumbs, 4 ozs. rice, 1 small saltspoonful powdered saffron, 1¹⁄₂
ozs. grated cheese, 1 pint colourless vegetable stock, seasoning,
thick brown sauce.
_Method._--Put the peas into a saucepan of boiling water, to which a
piece of mint, some salt, sugar, and a pinch of soda have been added,
and let them cook steadily until they are done. Boil one onion in
salted water until it is tender, then drain it well and rub it through
a sieve. Melt one ounce of the butter in a sauté pan and stir in the
flour; moisten by degrees with the milk, stirring quickly until the
sauce is perfectly smooth and very thick, then add the yolk of egg and
sieved onion; season with salt, pepper, and nutmeg, add about a quarter
of a teaspoonful of chopped mint, and lastly the peas (which should
be well drained), and spread the mixture on a dish to get cold. Take
a small portion at a time and form into the shape of a little cutlet
on a floured board; insert a piece of macaroni at the end to represent
the bone, and when the mixture has all been used, brush them over with
beaten egg and cover with finely-sifted breadcrumbs. When the latter
have had time to dry, fry the cutlets in boiling oil, and serve round
a support of rice prepared as follows, and send to the table with a
boat of thick brown sauce flavoured with Madeira. Put the rice into a
saucepan of cold, salted water, bring it gradually to boiling point,
and let it boil rapidly for six minutes, then rinse it in a colander
under the cold water tap, and drain it well. Mince the remaining onion
and put it into a stewpan containing one ounce of butter, and let it
simmer gently until it begins to get soft, but it must not acquire any
colour, then add the rice, saffron, and stock; when the latter has
boiled, draw the pan to the side of the stove where the rice can simmer
steadily until it is quite soft; season it well, add the cheese, which
should be dry and mild, and half an ounce of butter divided into tiny
pieces, and use as directed; the saffron can of course be omitted if
the flavour is disliked, and some chopped parsley substituted for it.
MACARONI PIE
Three ounces of large, straight macaroni, 1 small onion stuck with
2 cloves, 1 stick celery, 4 artichokes, 1 thick slice of turnip,
¹⁄₂ pint thick tomato sauce, 1 teaspoonful chopped parsley, 1
tablespoonful grated Parmesan cheese, seasoning, potato paste, beaten
egg.
_Method._--Put the macaroni and vegetables in a saucepan containing
some boiling water, season well and cook steadily for an hour, then
drain the macaroni and cut it into small pieces; cut up the vegetables
with which it was boiled, excepting the onion, and put all into a
buttered pie-dish, season with salt, pepper, and nutmeg, sprinkle in
the cheese and parsley and pour in the sauce; cover with the potato
paste, brush over the top with beaten egg and bake in a quick oven.
Two or three hard-boiled eggs, cut into quarters, can be added to the
other ingredients if liked; serve the pie with stewed lettuce prepared
thus: Wash some freshly-cut, compact lettuces, then tie each with a
piece of narrow white tape, and parboil them; drain them and put them
into a buttered stewpan, containing a small quantity of onion, which
has been scalded and minced; season with salt, pepper, nutmeg, and a
dust of sugar; cover the pan and let them simmer for ten minutes, then
pour in sufficient nicely-flavoured milk-stock to nearly cover them.
Place a greased paper over the lettuces before putting on the lid of
the pan, and let them cook in a moderate oven until tender; when done,
take out the lettuces, untie them, cut them in half, and keep them hot
in a vegetable dish while the sauce is being made. Thicken the stock
in which the lettuces were cooked with some potato flour mixed with
a small quantity of cream, and when it has thickened, add a squeeze
of lemon-juice and a sprinkle of chopped parsley, and pour through a
pointed strainer over the lettuce. For the potato paste put half a
pound of potatoes (cooked and sieved) into a basin, add six ounces
of flour, season with salt and pepper and add a teaspoonful of baking
powder, then rub in three ounces of butter and moisten sufficiently
with beaten egg and cold milk to form a smooth and fairly stiff paste.
Knead it well and roll it out on a floured board to about half an inch
in thickness, and cut into the required size and shape for the pie.
MACARONI RISSOLES
Two ounces of Swiss egg macaroni, milk, 1 oz. butter, 1 oz. flour, 1
small onion, some celery, 1 yolk, 1 tablespoonful tomato conserve, 1
tablespoonful Parmesan cheese, 1 tablespoonful minced Champignons, 1
whole egg, breadcrumbs, French beans stewed, seasoning.
_Method._--Break the macaroni into small pieces and cook until tender
in boiling milk and water with the onion, stuck with two cloves, a few
pieces of celery (or a pinch of celery seed) and sufficient salt and
pepper to season it. Melt the butter in a saucepan, stir in the flour,
and gradually moisten with a quarter of a pint of milk; when the sauce
has boiled and thickened, remove the pan from the stove and add the
tomato conserve, the cheese, yolk of egg and salt, pepper and nutmeg,
then stir in the champignons and macaroni (which should be thoroughly
drained) and spread out on a flat dish. When cold, form the mixture
into rissoles on a floured board, then dip them into beaten egg and
cover them thickly with breadcrumbs; when the latter have dried, fry
the rissoles in plenty of boiling olive oil and serve them round some
French beans prepared as follows: Select quite young beans, which have
no fibre to remove but only the little piece from each end, and leave
them whole. Butter a casserole and put in the beans; sprinkle some
salt, pepper, and a dust of castor sugar over them, and pour in enough
vegetable stock to cover them; put a greased paper over them before
putting on the lid of the casserole, and let them cook in a moderate
oven until done, adding a little more stock if necessary. Just before
the beans are to be dished up place the casserole on the stove, add
the yolk of an egg, which has been beaten up with a tablespoonful of
cream, and stir the sauce until it thickens, then remove the casserole
from the fire and add a squeeze of lemon-juice and a tablespoonful of
chopped parsley and pile the beans neatly in the middle of a hot silver
dish. Peas may be substituted for the beans if desired.
MOCK OYSTER CAKES
Some boiled salsify, mashed potato, seasoning, egg, Plasmon,
breadcrumbs, white sauce.
_Method._--Divide the salsify into small pieces of about the size of
half an oyster and mix with half as much carefully-mashed potato;
season well with freshly-ground black pepper, cayenne, salt, and
a squeeze of lemon-juice, and add sufficient stiff white sauce to
slightly moisten the mixture and add a small quantity of beaten egg.
Spread the mixture out on a flat dish for an hour or two; then take
rather less than a dessertspoonful at a time and roll it into a little
ball on a floured board. Flatten the balls so that they take the form
of little round cakes, dip them into beaten egg, and cover thickly with
dry Plasmon powder and breadcrumbs, which have been seasoned with salt,
black pepper, and cayenne; press them lightly between the hands to make
the powder and crumbs adhere, and after allowing about twenty minutes
for the latter to dry, fry the cakes in deep, boiling oil or vegetable
fat, and serve garnished with fried parsley and little pieces of lemon.
The potatoes should be baked in their skins, and then sieved and beaten
to a stiff paste with a little cream, as the cakes would be spoilt if
the potato mixture was moist and watery.
MUSHROOM CUTLETS WITH PURÉE OF LETTUCE
Half a pound of mushrooms (cleansed, peeled, and minced), 2 ozs.
butter, 4 ozs. bread, 1 oz. onion (scalded and minced) 2 eggs,
1 gill cream, ¹⁄₂ teaspoonful parsley, seasoning, macaroni.
_Method._--Fry the mushrooms in one ounce of butter with the onion for
a quarter of an hour, stirring it frequently. Heat the cream to boiling
point, and pour it over the bread (the crumb from a milk loaf or French
roll is best), add the remaining ounce of butter and beat it to a
paste, then add the mushrooms, parsley, and one egg; season with salt,
pepper, and a little mace, and turn on to a flat dish to cool. When
cold, take a small portion at a time and form on a floured board into
cutlet shape; insert a piece of macaroni at the pointed end, brush the
cutlets over with beaten egg, and cover them thickly with fine, dried
breadcrumbs; put aside for about half an hour and then fry in oil or
deep, boiling fat until the crumbs are crisp and nicely browned. Serve
the cutlets either on a support of fried bread or mashed potato, with a
purée of lettuce in the middle.
NUT CUTLETS
Six ounces of ground nuts (pine kernels and Brazil), 2 ozs. onion,
3¹⁄₂ ozs. butter, 6 ozs. brown bread, 1¹⁄₂ gills milk stock, 2 eggs,
1 teaspoonful parsley, 1 tablespoonful tomato sauce, browning,
seasoning, Maggi’s vegetable essence, dried breadcrumbs, Plasmon.
_Method._--Wash the pine kernels thoroughly in boiling water, and pass
them with the Brazil nuts twice through a fine mincer (or nut-mill);
boil the onion for a few minutes, then drain it and mince it. Melt two
ounces of butter in an omelet pan and fry the onion and nuts gently for
ten minutes, stirring frequently to prevent the onion from becoming
too brown. Put the brown bread, sieved, into a saucepan with the milk
stock, and stir over the fire until a thick paste is formed, then add
one and a half ounces of butter, pound in a mortar for five minutes,
and put aside on a plate. Turn the fried nuts and onion into the mortar
and pound well, then add the bread paste by degrees (pounding steadily
all the time), and when it is thoroughly mixed with the nuts, season
with salt, freshly-ground black pepper, and nutmeg and stir in the
parsley, tomato sauce, one egg (not beaten), sufficient browning to
colour the mixture, and a few drops of Maggi’s essence. Divide the
mixture on a floured board and form it into neat cutlets; dip them into
beaten egg, cover thickly with crumbs and Plasmon powder (in equal
proportions), and after allowing time for the egg to dry, fry the
cutlets and serve them with fried bananas or any suitable vegetable.
NUT FILLETS STEWED
Nut forcemeat as for cutlets (_see_ page 75), ¹⁄₂ pint cooked butter
beans, 3 or 4 large carrots (parboiled and sliced), ¹⁄₂ onion
(minced), 1 pint thick brown sauce, butter, parsley.
_Method._--Make some little round fillets with the forcemeat, flour
them and fry them in a sauté pan with butter until they are lightly
browned on both sides, and put aside on a plate. Fry the onion and
carrots until the former is a golden colour, add the beans and pour
in the sauce, cover with a greased paper and let the vegetables stew
gently until the carrots are quite tender. About a quarter of an hour
before they are ready, add the fillets and cover the pan as before;
serve them in the middle of a hot dish with parsley sprinkled over them
and surround with the vegetables and sauce.
NUT RISSOLETTES
Six ounces ground mixed nuts, 3 ozs. sieved brown bread, ¹⁄₂ gill
milk, 1¹⁄₂ ozs. butter, 1 teaspoonful chopped onion, 1 dessertspoonful
tomato catsup, salt, pepper, nutmeg, cayenne, lemon-juice, 1 egg,
small quantity finely crushed vermicelli, 1¹⁄₂ tablespoonfuls Plasmon
powder, ¹⁄₂ lb. short paste.
_Method._--Fry the nuts and onion in one ounce of butter for ten
minutes, taking care they do not acquire more than a golden colour,
then turn them into a mortar and pound until they are smooth. While the
nuts are cooking, boil the bread and milk together for a few minutes,
and beat it to a light paste; then add the remaining half ounce of
butter and the tomato catsup, season well, and pound with the nuts
until the whole is thoroughly mixed. Beat the egg until it forms a
thick froth, add half of it to the nut mixture and also a few drops
of lemon-juice, then turn it from the mortar on to a floured board
and divide into ten or twelve (according to the size required) equal
portions; roll these into little cork-shaped rissoles and envelope
them neatly in a thin coating of short paste. Brush the rissolettes
over with the remainder of the beaten egg, then cover them with the
vermicelli and Plasmon, and, after allowing time for the egg to dry,
fry them in an abundance of clear, boiling fat. The rissolettes make
an excellent cold supper dish, but they should be made the same day
they are required, otherwise the pastry will lose its crispness. The
same mixture can be masked with egg and breadcrumbs, instead of being
covered with paste, and served hot or cold as ordinary rissoles.
NUT SOUFFLÉ
Two ounces peeled onion, 2 ozs. butter, 6 ozs. pine kernels, 2
ozs. crumb from a milk loaf, ¹⁄₄ pint milk, 2 eggs, seasoning, 1
teaspoonful lemon-juice.
_Method._--Boil the onion in a small quantity of water for six minutes,
drain it well and chop it very finely. Wash the kernels thoroughly
in boiling water, changing it two or three times, and rinse them in
a colander under the cold water tap, and pass them twice through a
fine mincer. Melt one ounce of butter in a small omelet pan and fry
the onion and kernels very gently until the former begins to turn a
golden colour. At the same time boil the bread and the milk together
until a smooth paste is formed; add one ounce of butter, season with
salt, pepper and nutmeg, and mix with the ingredients in the omelet
pan, then pound the mixture in a mortar until it is of a very light
consistency and white (like chicken cream) in appearance, and season
well. Add the yolks of the eggs, one at a time, pounding each in turn
into the ingredients, then the lemon-juice, and when the pounding is
satisfactorily accomplished, pass the mixture through a fine wire sieve
and add the whites of the eggs whisked to a very stiff froth. Place
at once in a buttered soufflé mould, smooth the surface, and bake in
a quick oven for about twenty minutes; serve the soufflé in the mould
accompanied by potato rissoles and a tureen of good brown sauce, which
has been flavoured with Maggi’s vegetable essence.
QUENELLES À LA REINE
Two ounces of crumb from a milk loaf, 1¹⁄₂ ozs. butter, 1 oz. peeled
onion, 1 large teaspoonful chopped parsley, 4 ozs. pine kernels, 1¹⁄₂
gills milk, yolk of 1 raw egg, 1 pint thick white sauce, seasoning,
sippets.