Monday, May 23, 2011

Savoury Haricots on Toast

1 pint water. ½ pint soaked haricot beans. 1 tablespoon cream or milk. 1 teaspoon lemon juice. ¼ teaspoon salt. A very little grated nutmeg. A very little pepper. A little cooked spinach. 4 eggs. 4 rounds hot buttered toast.

Stew the haricot beans gently for three hours, rub through a wire sieve with a wooden spoon, add cream, salt, lemon juice, pepper and nutmeg, have ready four poached or baked eggs, four small rounds of buttered toast, and a little cooked and seasoned spinach. Place a layer of the haricot cream on the toast (about a quarter of an inch thick), then a layer of spinach, stamp out the yolks of the eggs with a pastry cutter leaving a quarter of an inch border of white, and place one on the top of each round. This is a very pretty and tasty dish.

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