teaspoon curry powder.
Chop the shalot and parsley until very fine, mix well with the other dry ingredients, and then stir in the yolk of egg.
No. 86.--Savoury Mixture.
Another way.
2 tablespoons of bread crumbs.
2 tablespoons of chopped parsley.
2 shalots.
1 egg.
teaspoon pepper.
1 teaspoon salt.
Chop the shalots and mix with the other ingredients, adding the egg last, and stir all well together.
No. 87.--Mushrooms a la Francaise.
pound mushrooms.
3 shalots.
1 gill tomato sauce.
1 gill of good brown stock.
1 teaspoon chopped parsley.
1 tablespoon vinegar.
1 small lump of sugar.
Pepper and salt to taste.
2 potatoes.
2 Jerusalem artichokes.
A few drops of lemon juice.
1 ounce b.u.t.ter.
Chop the shalots very fine, and place them in a small stewpan with the vinegar and a shake of pepper, and simmer until the vinegar is reduced to half the quant.i.ty, then add tomato sauce (see No. 155), stock, sugar, and one or two chopped mushrooms. Simmer for twenty minutes, add the parsley and lemon juice, and simmer again for five minutes without the lid. In the meantime, bake the mushrooms in the b.u.t.ter, and prepare the potatoes and artichokes as follows:--peel and cut them into straws about one inch long, and fry in boiling oil for about ten minutes, or until they turn a golden brown colour. Place the mushrooms on a very hot dish, pour the sauce over them, scatter the fried straws on the top, and serve very quickly.
No. 88.--Savoury Pancakes.
2 eggs.
2 ounces flour.
pint milk.
teaspoon grated lemon rind.
teaspoon salt.
teaspoon mixed sweet herbs.
1 shalot, or small onion.
A shake of pepper.
b.u.t.ter for frying.
Place the flour, herbs, salt, lemon rind, pepper and shalot very finely minced together in a basin; in another basin have ready the eggs beaten and milk, pour this on to the flour, etc., stirring well with a wooden spoon, and continue stirring until thoroughly mixed and free from lumps.
Take a perfectly clean small frying-pan (one should be kept for this purpose), dissolve in it a small piece of b.u.t.ter, enough to grease the pan, pour in just sufficient batter to cover the bottom, shake the pan over a somewhat fierce heat, running a knife round the edges to loosen them. When brown on the under side, toss or turn over the pancake and brown on the other side, fold and lay on a hot dish.
Note.--This quant.i.ty of batter should make six pancakes.
No. 89.--Green Peas and Carrots on Toast.
10 or 12 b.u.t.ton carrots.
pint fresh green peas.
A little more than a gill of white stock.
1 ounce b.u.t.ter.
1 ounce flour.
6 rounds of toasted bread.
Sc.r.a.pe and slice the carrots very thin and stew them in the b.u.t.ter until quite tender, stir in the flour, then add the peas (cooked); pour in the stock, and stir over the fire for ten or fifteen minutes. b.u.t.ter the toast, then spread the mixture on very thickly and serve hot. Salt and pepper should be added to taste, and a sprig of mint may be used for flavouring if liked.
No. 90.--Baked Potatoes with Sage and Onion.
2 large potatoes.
6 onions.
2 teaspoons sage.
1 ounce bread crumbs.
2 ounces b.u.t.ter.
teaspoon each salt and pepper.
Peel the potatoes and cut them lengthways into slices about half an inch thick, place six of these slices in a baking tin or dish which has been well greased with one and a half ounces of the b.u.t.ter. In the meantime peel and boil the onions for a quarter of an hour in a little salted water, and the sage (tied in a piece of muslin) with them for the last five minutes. Chop the onions and sage and mix with the bread crumbs, salt, pepper and half an ounce of b.u.t.ter, and spread the mixture thickly over the slices of potato, and bake for one and a half or two hours.
Apple sauce should be served with this dish and a rich gravy.
No. 91.--Ca.s.serole of Potatoes.
1 pound mashed potatoes.
2 tablespoons soaked lentils.
1 ounce b.u.t.ter.
ounce flour.
pint water.
1 shalot, or small onion.
1 egg.
1 hard-boiled ditto.
1 strip of lemon peel.
1 small lump of sugar.
2 teaspoons tomato sauce.
teaspoon salt.
Pepper to taste.
Boil the lentils, water, lemon-peel and half the b.u.t.ter gently for one hour. Remove the lemon-peel and add the sugar, salt and shalot chopped, and boil for fifteen minutes. Make a paste of the flour and the other half ounce of b.u.t.ter, place this in the stew and stir briskly while it boils for five minutes. Then add the tomato sauce and the hard-boiled egg cut into the shape of dice. Have ready the mashed potato prepared as follows:--place it on a small dish and shape into a ring or wall about two and a half inches high and half an inch thick, ornament the outside with a fork, brush over with egg, and brown in the oven. Pour the stew into the hollow centre, and serve quickly.