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. b.u.t.ter 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.
No. 80.--Savoury Haricots on Toast.
1 pint water.
pint soaked haricot beans.
1 tablespoon cream or milk.
1 teaspoon lemon juice.
teaspoon salt.
A very little grated nutmeg.
A very little pepper.
A little cooked spinach.
4 eggs.
4 rounds hot b.u.t.tered 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 b.u.t.tered 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.
No. 81.--Haricot Beans with Eggs.
3 tablespoons cooked haricot beans.
3 tablespoons liquor from ditto.
1 tablespoon mashed potatoes.
3 or 4 eggs.
Salt and pepper to taste.
2 teaspoons Worcester sauce.
1 teaspoon fine mixed herbs.
2 teaspoons browned bread crumbs.
Mix the beans (which should have been cooked according to No. 43, omitting the potatoes), the liquor, potatoes and seasonings, except the herbs, well together, pour into a flat pie dish, break on the top as many eggs as are needed to cover the mixture, sprinkle over them the bread crumbs and herbs mixed, and bake until the eggs are set.
No. 82.--Haricot Beans Garnished.
pint soaked haricot beans.
1 pint water.
1 flat teaspoon salt.
teaspoon pepper.
1 ounce b.u.t.ter.
ounce flour.
1 carrot.
1 turnip.
1 onion.
A sprig of parsley.
A strip of lemon peel.
A pinch of sweet herbs.
A pinch of powdered mace.
The juice of half a lemon.
Boil the beans as in No. 149, and leave them to dry off as directed, but in a warm place and with a cloth over them. Place the liquor which has been strained from them in a small stewpan, with the vegetables sliced very thin, the parsley, lemon peel, herbs, and pepper, and boil for half an hour. Strain and thicken with the flour and half an ounce of the b.u.t.ter. Toss the beans gently in the other half ounce of b.u.t.ter, to which has been added the mace and lemon juice. Pile the beans in the centre of a hot dish, pour round them the gravy, garnish with cut lemon, parsley, and sippets of toast, and serve.
No. 83.--Haricot Mould (Hot).
2 tablespoons sago.
4 tablespoons cooked haricot beans.
1 pint stock.
ounce b.u.t.ter.
Seasoning to taste.
Place the b.u.t.ter and stock in a stewpan, and if the stock be not already very highly flavoured, add seasonings, such as a slice of lemon, half a dozen peppercorns, a good teaspoon of curry powder, and a shalot, or if curry powder be not liked, half a teaspoonful of mixed herbs, or half a tablespoonful of Worcester sauce may be subst.i.tuted. Boil altogether for fifteen minutes, then strain, return to the stewpan, add sago and beans and stir briskly until it becomes quite thick, turn into a greased mould, stand the mould in a tin or plate containing a little water, and bake for half an hour with a cover on. When set, allow it to cool slightly before turning out, then serve with a border of spinach or tasty greens (see No. 148); or it may be allowed to get quite cold, then cut in slices, and fried.
No. 84.--Lentil Cakes.
A Savoury.
pound flour.
2 ounces b.u.t.ter.
A pinch of salt.
pound cooked lentils and vegetables mixed.
Frying oil.
teaspoon baking powder.
Mix the flour, b.u.t.ter, salt and baking powder well together, then work in the lentils and vegetables, which should have been previously minced.
Mix all thoroughly, and roll out about half an inch thick, stamp into rounds with a pastry cutter or any fancy shape, and fry in boiling oil until quite brown.
This is a very good way of using up lentils and vegetables which have been used for making gravy.
Note.--These cakes are specially recommended to travellers.
No. 85.--Savoury Mixture.
1 ounce bread crumbs.
ounce parsley.
teaspoon grated lemon rind.
1 small shalot.
The yolk of one egg.
teaspoon salt.
teaspoon pepper.