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.

Haricots on Bread

½ pint soaked haricot beans. 1 pint water. 2 tablespoons mashed potato. 1 dozen Brussels sprouts. 3 onions. The yolks of 2 eggs. 1 gill of rich sauce. 1 teaspoon salt. 12 small rounds of bread without crust.

Slice the onions and boil them with the beans in the water for one and a quarter hours, then add the salt and boil again without the saucepan lid, until the beans are dry. When quite dry rub them through a wire sieve, place the pulp in a small stewpan, add the yolks of eggs and the sauce, and stir over a gentle heat until the eggs thicken, but not boil, or they will curdle; then stir in the potato. Butter the rounds of bread (which should be about two and a half inches in diameter) on both sides, lay in a baking tin, and spread the mixture very thickly on them. Bake in a moderate oven for about ten minutes. Then place a cooked sprout in the centre of each round, and replace in the oven for a few minutes to re-heat before serving.

Forcemeat

6 teaspoons chopped parsley. 3 teaspoons mixed sweet herbs. 3 teaspoons grated lemon rind. 2 teaspoons pepper. 1 teaspoon salt. ½ teaspoon powdered mace. 4 ounces bread crumbs. 2 eggs. 2 ounces butter.

Mix all the dry ingredients thoroughly, then add the butter (which has been previously warmed) and the beaten eggs, and stir all well together.

Savoury Eggs on Toast

4 eggs. 1 tablespoon very fine bread crumbs. 1 teaspoon minced parsley. A little butter. ¼ teaspoon salt. ¼ teaspoon pepper. ½ teaspoon mixed herbs. Buttered toast.

Have ready four well-greased saucers, break the eggs carefully, allowing the white of each egg to drop into a saucer, place the yolks together in a basin and beat them, then stir in the bread crumbs, parsley, herbs, salt and pepper. Well butter four egg cups, fill them with the mixture and stand them in a flat saucepan containing sufficient hot water to reach within a quarter of an inch of the brims, (care must be taken that it does not enter them), and keep the water just below simmering point for about half an hour, or until the mixture has just set. Prepare four rounds of hot buttered toast, place on these the whites, which should have been placed in the oven just long enough to set, turn out the contents of the egg cups on the top, and serve at once.

Chestnuts with Maitre d'Hotel Sauce

1 pound chestnuts. A pinch of salt. 3 teaspoons parsley. 1 teaspoon flour. 1½ ounces butter. ½ pint milk. Yolk of one egg.

Cut the tips of the chestnuts (noticing carefully if any are worm-eaten), and boil for half an hour in sufficient water to cover; remove the shells and skins and fry a few minutes in the butter, stir in the flour and salt and fry again, then pour in the milk and parsley and stir five minutes, add the yolk of an egg and stir until it thickens, but do not allow it to boil.

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