_EGGS, MACARONI, SALADS, ETC._
EGGS.
447. =Poached Eggs.= Put in a flat saucepan three pints of water, a
tablespoonful of vinegar, and two pinches of salt. When the water
boils, break your eggs into it, and let them poach two or three
minutes; lift them out with a skimmer, and serve each egg on toast.
448. =Fried Eggs.= Heat an ounce of butter in a frying-pan, break into
it eight eggs, fry three or four minutes, lift them out with a skimmer;
serve plain, or with broiled ham or bacon cut in very thin slices.
449. =Eggs sur le Plat.= Butter well the bottom of a dish, in which
break eight eggs; put them in a hot oven for four or five minutes, and
serve.
450. =Scrambled Eggs.= Break a dozen eggs into a moderate-sized flat
saucepan into which you have put two ounces of butter, a pinch of salt
and white pepper, and half a glass of milk, stirring all together with
a wooden spoon. When the eggs are thickened to a proper consistency,
serve very hot.
451. =Scrambled Eggs with Peas.= Same as foregoing, adding half a pint
of boiled peas.
452. =Scrambled Eggs with Asparagus.= Proceed as for the foregoing,
and, instead of peas, add the green ends of a bunch of asparagus.
453. =Scrambled Eggs with Tomatoes.= Proceed as for scrambled eggs
(Art. 450), adding a quarter of a can of tomatoes, from which you have
drained the liquid.
454. =Scrambled Eggs with Truffles.= Proceed as for scrambled eggs,
adding a small box of chopped truffles.
455. =Scrambled Eggs with Ham.= Proceed as for scrambled eggs, adding
an ounce of lean cooked ham chopped fine.
456. =Eggs à la Tripe.= Peel and chop six onions, put them in a
saucepan on the fire, with two ounces of butter, a pinch of salt,
pepper, and nutmeg; simmer them gently about an hour, and then add to
them a tablespoonful of flour, which mix well with your onions; moisten
with half a pint of milk; simmer gently, stirring every now and then
to prevent your sauce sticking to the saucepan; then put it through a
sieve and heat again on the fire, adding a dozen hard-boiled eggs cut
in round slices.
457. =Eggs au Beurre Noir.= Fry eight eggs; then in a frying-pan put
two ounces of butter, a pinch of salt and pepper; heat on the fire
until it becomes black, then add two tablespoonfuls of vinegar; let it
boil up again, and pour it over your eggs.
458. =Eggs à l'Aurore.= Take a dozen hard-boiled eggs, to which add
half a pint of béchamel sauce (Art. 83), and put them on a dish;
sprinkle them on top with three yolks of hard-boiled eggs which you
have previously pounded fine, and mixed with an equal quantity of
bread-crumbs. Add a little melted butter on top, garnish with pieces
of bread dipped in melted butter, and send to the oven; when colored a
light brown, serve.
459. =Eggs with Cream.= Boil three sherry-glasses of cream, which put
in a large dish, break into it a dozen eggs, send to a moderate oven
for about twelve minutes, and serve.
460. =Eggs with Cucumbers.= Pare and cut in slices six cucumbers;
put them in a frying-pan with two ounces of butter, a tablespoonful
of chopped shallots, the same of chopped parsley, six tablespoonfuls
of consommé (stock, Art. 1), and mix all well together with a
tablespoonful of flour, a little salt, pepper, and nutmeg; when the
cucumbers are thoroughly done, add a dozen hard-boiled eggs and a glass
of cream; boil five minutes, and serve very hot.
461. =Poached Eggs au Jus.= Put a pint of consommé (stock, Art. 1) in a
saucepan and reduce it one half; poach eight eggs, put them on a dish,
pour your consommé over them, and serve.
462. =Poached Eggs with Asparagus.= Cut off the green ends, about half
an inch in length, of two bunches of asparagus; wash them, then boil
them about fifteen minutes in two quarts of boiling water and a pinch
of salt; if perfectly tender, drain them and mix them with a gill of
sauce Allemande (Art. 81) and a pinch of sugar. Poach eight eggs, place
them on top of your asparagus, and serve.
463. =Poached Eggs with Wine Sauce.= Poach ten eggs, which place on
toast and cover with a sauce Allemande (Art. 81) to which you have
added a wineglass of sherry.
464. =Eggs à la Marseillaise.= Chop fine a clove of garlic, to which
add eight tablespoonfuls of sweet oil, three tablespoonfuls of vinegar,
and a tablespoonful of anchovy sauce; season highly with salt and
pepper, mix all well together, add a tablespoonful of capers, and place
on top a dozen cold hard-boiled eggs cut in two.
465. =Eggs with Sauce Mayonnaise.= Cut a dozen cold hard-boiled eggs in
two, which place on slices of toast, and cover with a sauce Mayonnaise
(Art. 113).
466. =Eggs à la Huguenot.= Put a glass of consommé (stock, Art. 1) in
a saucepan on the fire; reduce three quarters, pour it on a dish, into
which break a dozen eggs, sprinkle them with salt and pepper, send them
to a moderate oven for about six or seven minutes, and serve; your eggs
must be soft.
467. =Eggs en Timbale.= Break a dozen eggs in a bowl, add a little
salt, pepper, and a glass of cream; beat them well, strain them, and
put them in eight little tin molds which you have buttered; then place
these in a pan containing water; send to the oven, and, when the eggs
are sufficiently consistent to turn out of the molds, serve very hot.
You may serve with this dish, if desired, a sauce béchamel (Art. 83).
468. =Eggs à la Jardinière.= Peel and cut in small pieces two onions,
which put in a saucepan on a gentle fire, with two ounces of butter, a
little salt and pepper; when beginning to color, mix well with them a
glass of cream, which boil for a few moments and allow to become half
cold; then beat up well with the foregoing ingredient six eggs. Pour
all together on a dish, and send to a moderate oven for about six or
seven minutes, and, when well colored on top, serve.
469. =Poached Eggs with Purée of Sorrel.= Clean and wash well two
quarts of sorrel, put it in a saucepan with a pint of water and
a pinch of salt; after boiling a few moments, drain it and press
through a sieve; then put it again in a saucepan with two ounces of
butter, a tablespoonful of flour, a pinch of salt, pepper, and nutmeg;
when beginning to color slightly, mix well with your sorrel two
sherry-glasses of consommé (stock, Art. 1) and a glass of cream. Boil
ten minutes, remove your saucepan from the fire, and, when boiling
ceases, add the yolks of two eggs well mixed in two tablespoonfuls of
water or milk; poach eight eggs, place them on top of your purée of
sorrel, and serve.
470. =Aspic with Eggs.= Prepare some aspic (Art. 278), pour a small
quantity in a mold, let it become perfectly cold, then cover entirely
with thin slices of cold ham; put another layer of jelly on top, and
allow it to become cold, as the first, then place on top of this cold
poached eggs, which cover with a layer of jelly, and, when cold,
continue with alternate slices of ham, jelly, and eggs, until your mold
is filled, which, if hollow in the center, fill with either some of
the jelly cut in small pieces, or a cold sauce remoulade (Art. 109).
471. =Eggs au Gratin.= Take two ounces of bread-crumbs, the same of
grated Parmesan cheese, an ounce of butter, a pinch of pepper, salt,
and nutmeg, and the yolks of three eggs; mix all well together and send
to the oven; when beginning to color, break on top of this mixture
eight eggs, sprinkle some grated Parmesan cheese on top, and, when the
eggs are done, serve immediately.
472. =Eggs à la Lyonnaise.= Cut two onions in small pieces, put them in
a saucepan on a very gentle fire, with two ounces of butter, a pinch of
salt, pepper, and nutmeg; when colored, add to them a gill of béchamel
sauce (Art. 83) and twelve hard-boiled eggs cut in round slices; pour
all together in a dish, cover with bread-crumbs and a very little
melted butter; send to the oven, and, when colored a light brown, serve.
473. =Eggs à la Portugaise.= Divide five hard-boiled eggs in two,
cutting them through their length; pound the yolks in a mortar, with an
equal quantity of butter, and fresh bread-crumbs which you have soaked
in milk, and then press from them nearly all moisture; add a little
salt, pepper, and nutmeg, pound all well together, and then thoroughly
mix with these ingredients a raw egg; fill each half of your white of
egg with the foregoing paste, giving to it the form of a whole egg; dip
each egg in beaten eggs, cover with bread-crumbs, fry in hot lard, and
serve plain or with a tomato sauce (Art. 90).
474. =Eggs en Turban.= Cut ten hard-boiled eggs in two around the
middle; make a farce as in the preceding article; take the end, about
five inches in length, of a round loaf, which place in a buttered pan,
with half of your farce arranged in a circle around it; place your
eggs on top of this, one quite close to the other, cover them all but
the ends with your farce; butter a paper, which should be the height
of your eggs, tie it around them, put a little melted butter on top of
the eggs, and send to the oven for about thirty-five minutes. See if
your farce is firm, remove the round of bread in the middle, also the
buttered paper; pour in the middle a sauce béchamel (Art. 83), to which
you have added a teaspoonful of chopped parsley, and serve.
475. =Poached Eggs with Anchovy Sauce.= Take half a pint of white or
butter sauce (Art. 84), to which add a teaspoonful of anchovy sauce and
the juice of a lemon; poach eight eggs, pour the sauce over them, and
serve.
476. =Poached Eggs with Anchovy Toast.= Spread eight pieces of toast
with anchovy paste, on which put a little glaze (Art. 179); poach eight
eggs, place each egg on a piece of toast, and serve very hot.
477. =Curried Eggs with Rice.= Cut in two, lengthwise, ten hard-boiled
eggs, add them to half a pint of very hot Allemande sauce (Art. 81),
to which add a teaspoonful of curry paste; serve them with a border of
boiled rice, or the rice in the center and the eggs and sauce around
it.
478. =Omelette (plain).= Take twelve eggs, beat them up with a fork for
a moment only, so as to mix the yolks and the whites well together,
adding a little pepper and salt. Put in an omelette-pan or frying-pan
two ounces of butter, to which, when melted, add your eggs, stir them
with a fork, and, when beginning to thicken, fold in two, and serve
immediately.
479. =Omelette aux Fines Herbes.= Prepare as the foregoing, mixing with
the eggs, before putting them in the pan, a tablespoonful of chopped
parsley.
480. =Omelette with Cheese.= Prepare as for plain omelette (Art. 478),
adding to the eggs, before putting them in the pan, two ounces of
grated American cheese, or equal parts of American and Parmesan cheese.
481. =Omelette with Onions.= Peel and cut in small pieces two
medium-sized onions, and put them in a frying-pan on a gentle fire with
two ounces of butter. When very slightly colored, add to them twelve
eggs, which you have beaten for a moment with a fork, and seasoned with
a little pepper and salt. Finish as for plain omelette (Art. 478).
482. =Omelette with Peas.= Beat up twelve eggs with a fork, add a pinch
of salt, pepper, and sugar, a gill of boiled green peas, from which you
have drained all moisture, and finish as for plain omelette (Art. 478).
483. =Omelette with Asparagus Tops.= Cut off the green ends, about
an inch in length, of a bunch of asparagus, boil them in a quart of
water, with a little salt, drain off all moisture from them. Mix them
with a dozen beaten eggs, and finish as for plain omelette (Art. 478).
484. =Omelette with Sorrel.= Clean and wash well two handfuls of
sorrel, press out all the moisture, chop it very fine, and put it in
a frying-pan on the fire, with two ounces of butter, for about five
minutes. Beat up twelve eggs with a little salt and pepper, add them to
your sorrel in the pan, and finish as for plain omelette (Art. 478).
485. =Omelette with Tomatoes.= Beat up twelve eggs for a moment, with a
little pepper and salt, add to them about four ounces of tomatoes--if
canned tomatoes, _drain off the liquid from them_. Put two ounces of
butter in an omelette-pan (or frying-pan), add your eggs, and finish as
for plain omelette. You may pour a little tomato sauce (Art. 91) around
your omelette.
486. =Omelette with Mushrooms.= Put half a pint of Spanish sauce
(Art. 80) and a wineglass of sherry in a saucepan on the fire. Reduce
one half, and add half a box of mushrooms cut in quarters. Beat up
twelve eggs (for a moment only, so as to mix the whites and yolks)
with a little salt, pepper, and nutmeg. Put two ounces of butter in an
omelette-pan (or frying-pan), and, when melted, add your eggs. When
beginning to thicken, take out the mushrooms with a spoon from your
sauce and place them on your omelette, which fold in two, and serve,
with your sauce poured around it.
487. =Omelette with Kidneys.= Cut in pieces six sheep's kidneys, from
which you have removed the skin, and put them in a frying-pan on the
fire, with half an ounce of butter, a little salt, pepper, and nutmeg.
Toss them in the pan until they are quite firm, then add a teaspoonful
of flour, a wineglass of sherry, and three times as much consommé
(stock). Boil ten minutes, and finish as for plain omelette (Art. 478).
488. =Omelette with Chickens' Livers.= Cook six chickens' livers, as
the kidneys in the foregoing, and finish as for plain omelette (Art.
478).
489. =Omelette with Smoked Beef.= Chop fine four ounces of smoked beef,
to which add twelve beaten eggs, and finish as for plain omelette (Art.
478).
490. =Omelette with Ham.= Chop fine four ounces of lean ham, to which
add twelve beaten eggs, and finish as for plain omelette (Art. 478).
491. =Spanish Omelette.= Peel and chop fine two cloves of garlic,
which put in a frying-pan on the fire with two tablespoonfuls of oil,
let them color slightly. Break in a bowl a dozen eggs, which beat up
with a fork, add four ounces of canned tomatoes (from which you have
_drained as much moisture as possible_), a pinch of salt and pepper,
and a tablespoonful of chopped parsley; add an ounce of butter to your
garlics and oil, beat all together, and add your eggs with the above
ingredients. Allow them to remain a few seconds in the pan, fold the
omelette in two, and serve plain, or with a tomato sauce (Art. 90)
around it. You may also add to the omelette a little green pepper and a
few mushrooms cut in slices.
MACARONI.
492. =Macaroni with Cream.= Put a pound of macaroni in a saucepan on
the fire, with three quarts of boiling water and half an ounce of salt.
Boil it about twelve minutes, or until very tender, then drain it. Put
four ounces of butter in a saucepan, with a tablespoonful of flour, a
pinch of salt, pepper, and nutmeg. Mix all well together, then add two
ounces of grated Parmesan cheese and four ounces of Gruyère cheese.
Moisten with a glass of milk and a glass of cream; stir all together,
boil for a moment, add your macaroni, and serve.
493. =Macaroni à l'Italienne.= Boil a pound of macaroni as the
foregoing, and drain it. Peel and cut an onion in small pieces, which
put into a saucepan, with four ounces of butter. When very slightly
colored, add a teaspoonful of flour, a little salt, pepper, nutmeg, and
about four wineglasses of the juice of tomatoes; boil gently; add two
ounces of grated Parmesan cheese and the same of Gruyère cheese. Mix
all thoroughly together, add your macaroni, and, when very hot, serve.
494. =Macaroni à la Milanaise=. Boil a pound of macaroni as the
foregoing. Put it in a saucepan, with a pint of tomato sauce (Art.
90), two ounces of Gruyère cheese, and the same of Parmesan, an ounce
of smoked tongue cut in thin strips, and the same of ham also cut in
strips, and the same of truffles and mushrooms chopped fine. Mix all
well together, and serve very hot.
495. =Macaroni à la Napolitaine.= Put two pounds of a leg of veal, with
an ounce of butter, in a saucepan on the fire. When well colored on
both sides, moisten with a quart of consommé (Art. I), and boil gently
about three hours, or until your consommé is reduced two thirds, then
strain it, and put it in a saucepan, with a pint of tomato sauce, two
ounces of Parmesan and four ounces of Gruyère cheese, grated, a pinch
of salt, pepper, and nutmeg, and boil gently. Boil a pound of macaroni
in water, with a little salt, add it to your sauce, simmer at the side
of the range for half an hour, and serve. The veal is sometimes served
on a dish, the macaroni on top.
496. =Baked Macaroni.= Prepare the macaroni as for macaroni with cream
(Art. 492), put it on a dish and sprinkle some bread-crumbs on top, to
which add a few pieces of butter. Send to a moderate oven, and, when
colored a light brown, serve.
497. =Spaghetti.= Boil a pound of spaghetti in three quarts of water
and a little salt. Boil gently until quite tender. Peel and chop fine
two cloves of garlic, put them in a saucepan with four tablespoonfuls
of oil; when very lightly colored, moisten with a quart of tomato
sauce (Art. 90), two pinches of salt, the same of pepper, and a little
nutmeg; then add your spaghetti. Put it at the side of the range to
simmer gently for half an hour, and serve very hot.
498. =Risotto Napolitaine.= Cut a medium-sized onion in small pieces,
which put in a saucepan, with an ounce of butter, on a moderate fire,
for about fifteen minutes, or until colored lightly. Wash a pound
of rice, blanch it for ten minutes in boiling water, then put it in
cold water for a moment, drain, put it in a saucepan at the side of
the range, with your onions, and a quart of consommé (stock, Art. 1),
simmer gently about fifty minutes, add three ounces of butter, the
same of Parmesan cheese, a pinch of pepper, salt, nutmeg, and a little
cayenne. Stir all well together, boil for a few moments, and serve very
hot.
499. =Risotto Hongroise.= (Hungarian dish.) Cut half a pound of lean
bacon into slices, which put in a deep saucepan, and let them fry
slowly to a golden yellow, then remove the pan from the fire, and place
on top of the bacon two large sliced onions, two large sliced knobs
of German celery, a small sliced carrot, the tops of a small head of
cauliflower, half a pound of blanched, well-drained rice, a can of
drained French peas, and four ounces of truffles. Sprinkle some salt
and a little red pepper over them, and on top of all put two small
spring chickens, which you have cut in quarters and seasoned with salt.
Put the cover on the saucepan, and stew very slowly for an hour. Do not
stir with a spoon, but shake the pan from time to time. Serve with this
dish some grated Parmesan cheese.
500. =Risotto à la Finne.= Fry half a pound of bacon as above, to
which add a sliced carrot, two sliced onions, a bay-leaf, half a pound
of blanched rice, and a quart of clams with their juice. Season with
pepper. Cover the saucepan, and stew very slowly three quarters of an
hour. Do not stir with a spoon, but shake the saucepan at intervals.
Serve with grated Parmesan cheese.
SALADS.
501. =Salad of Beans.= Put in a bowl three pints of cold boiled
string-beans (which cut in pieces about an inch long) and an onion cut
in very thin slices; add two tablespoonfuls of chopped parsley, six
tablespoonfuls of oil, two of vinegar, and a pinch of salt and pepper.
Mix all well together, and serve. You may also make a salad of white
beans in the same manner, except that the onion must be cut in very
small squares. White beans and green beans may also be mixed together
in a salad.
502. =Salad of Lentils.= Proceed exactly as for the foregoing.
503. =Salad of Cauliflower.= Prepare exactly as for salad of beans
(Art. 501).
504. =Salad of Celery-Roots.= Boil about a dozen celery-roots in water,
and a little salt; when tender, drain, and let them become cold. Cut
them in pieces, mix well together six tablespoonfuls of oil, two of
vinegar, some pepper and salt, which add to your celery, stirring
all well together, and serve. You may also make a salad of equal
proportions of celery, cold boiled potatoes, cut in slices, and cold
beets, also cut in slices.
505. =Potato Salad.= Chop fine a dozen cold boiled potatoes, also a
medium-sized onion, and a teaspoonful of chervil. Put in a bowl ten
tablespoonfuls of oil and two of vinegar; season with pepper and salt,
mix all well together, add your potatoes, chervil, and onion, stirring
all thoroughly together, and serve.
506. =Salad à la Macédoine.= Cut two carrots with a vegetable-cutter,
or in small pieces with a knife, the same quantity of potato, cut in
the same manner, an equal proportion of green peas, string-beans,
a beet cut in pieces, and small ends of cauliflowers. Boil each
separately in water, with a little salt added. When perfectly cold,
add an equal proportion of celery cut in small pieces. Make a dressing
composed of six tablespoonfuls of oil, two of vinegar, pepper and salt,
and serve with your vegetables, all well mixed together. You may,
instead of the above, serve the vegetables with a sauce Mayonnaise.
507. =Salad of Herring à l'Allemande.= Take four cold boiled potatoes,
two cold beets, two raw apples, three pickles, all cut in very small
pieces of equal size, also three herrings, which you have previously
soaked in water for twelve hours, changing the water several times,
add a tablespoonful of chopped parsley, and mix all together, with
eight tablespoonfuls of oil, one tablespoonful of vinegar, season with
pepper, salt, and a little nutmeg, and serve.
508. =Parisian Salad.= Cut in small pieces six cold boiled potatoes,
the same quantity of beets, and also of boiled celery, both cold, and
cut in small pieces. Mix the yolks of four hard-boiled eggs with two
tablespoonfuls of anchovy sauce, press through a sieve, add, little
by little, four tablespoonfuls of oil, one tablespoonful of mustard,
two tablespoonfuls of vinegar, a few tarragon leaves chopped fine, two
pinches of salt, two of pepper, and the whites of your eggs cut in
pieces. Stir all well together, and serve.
509. =Italian Salad.= Take four cold boiled potatoes, the same of
cold beets, six pickles, four anchovies, and the cold boiled fillets
of two flounders, all cut in small pieces; add a little salt to your
vegetables. Mix together three tablespoonfuls of oil, one and a half
of vinegar, season with pepper, add them to the foregoing ingredients,
with an ounce of capers. Put a Charlotte-Russe mold in a bowl
surrounded by cracked ice, fill the bottom of your mold with the whites
of hard-boiled eggs cut in pieces, some capers, or truffles, dipping
them in some meat jelly (Art. 278) before it has quite stiffened. Then
pour into your mold some liquid jelly, about half an inch in depth;
add to your vegetables about half a pint of liquid jelly, and, when
beginning to stiffen, put them in your mold, which put on the ice for
an hour. Dip your mold in a little warm water, turn out your salad, and
serve, garnished with hard-boiled eggs cut in two.
510. =Russian Salad of Truffles.= Chop four dozen truffles, which
put in a saucepan on the fire, with a wineglass of sherry, for five
minutes. When cold, put them in a bowl, with a tablespoonful of oil, a
pinch of pepper and salt, a teaspoonful of chopped tarragon, and the
same of parsley. Mix all well together, and cover them with a sauce
Mayonnaise (Art. 113).
511. =Salad à la Toulouse.= Chop ten truffles very fine, and the
bottoms of four cold boiled artichokes, from which you have removed the
furze attached to them, also the leaves, and chop them rather fine. Mix
with two teaspoonfuls of mustard, eight tablespoonfuls of oil, two of
vinegar, and the yolks of ten hard-boiled eggs. Arrange your chopped
truffles and artichokes in layers in a salad bowl, mixing with each
layer some of the hard-boiled eggs with their dressing. Then stir all
thoroughly together, and serve.
512. =Chicken Salad.= Cut in small pieces a pound of the white meat of
chicken, from which you have removed the skin and sinews. Put it in a
bowl. Mix with it thoroughly two tablespoonfuls of oil, with one of
vinegar, and season with pepper and salt. Take four heads of lettuce,
wash them, remove some of the leaves around the heart of the lettuce,
chop them fine, and mix them with your chicken, which put on a dish,
and cover entirely with a sauce Mayonnaise (Art. 113), spreading it
over smoothly with the blade of a knife. Cut three hard-boiled eggs in
quarters, place them with the hearts of the lettuce around your salad.
Decorate the top with thin long strips of cold boiled beets, and a few
capers, or olives, from which you have removed the pits.
513. =Lobster Salad.= Take about a pound of the meat of cold boiled
lobster, chop it fine, and finish as for chicken salad (Art. 512). If
there is coral in your lobster, wash it, dry it on a cloth, chop it
rather fine, and with it sprinkle the top of your salad.
514. =Cold Slaw.= Cut two pounds of raw cabbage in long thin strips,
and serve with a sauce Mayonnaise (Art. 113).
CHEESE.
515. =Cheese Biscuits.= Take a quarter of a pound of flour, the same of
butter, and also of grated Parmesan cheese, add a little cayenne pepper
and salt. Work all well together with the hand, roll the paste thin,
cut it into biscuits, and bake in the oven.
516. =Ramequins.= Put in a saucepan on the fire two ounces and a half
of butter, with half a glass of water. When boiling, add three ounces
of flour, stirring constantly with a wooden spoon, until the paste
becomes firm; remove it from the fire, and, when it has ceased boiling,
stir into it, as rapidly as possible, three eggs, one by one, then add
an ounce of grated Parmesan cheese, mixing it well with your other
ingredients. Lift out some of your mixture with a spoon, drop it on a
pan, forming it into small balls about the size of a nut, and brush
them with beaten egg. Cut an ounce of Gruyère cheese into as small
pieces as possible, sprinkle them on top of your balls, which send to a
gentle oven, and, when firm and well colored, serve.
517. =Cheese Straws.= Take half a pound of flour and make a hollow in
the center, in which put four ounces of butter, two ounces of Parmesan
cheese, an egg, a pinch of red pepper, and a gill of milk, which you
have added little by little. Mix all well together, roll the paste out
about an eighth of an inch thick, cut it in strips a quarter of an inch
wide and six inches long, and send to a moderate oven until colored a
light brown. Divide them in bundles of ten pieces each, around which
tie very narrow ribbons of different colors. Serve very hot.
518. =Cheese Soufflés.= Put in a bowl two ounces of grated American and
the same of Gruyère cheese. Mix well with them the yolks of five eggs.
Beat the whites of your eggs until very stiff, mix an ounce of butter
with your eggs and cheese, then stir in lightly the whites of your
eggs. Pour your mixture into small paper cases, send them to a gentle
oven for about ten minutes, and serve instantly.