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Page:Mrs Beeton's Book of Household Management.djvu/1256

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Ingredients.—Fresh eggs, watercress, or mustard and cress, white or brown bread, butter, oil, vinegar, salt and pepper.

Method.—Boil the eggs for 15 minutes, then crack the shells, and leave the eggs in water until quite cold. When ready, shell, slice them thinly, season with salt and pepper, and sprinkle lightly with oil and vinegar mixed in equal proportions. Let them remain for 15 minutes, then turn them carefully and season and sprinkle as before. Meanwhile wash and dry the cress thoroughly, and season it with oil, vinegar, salt and pepper. Cut some thin slices of bread and butter, spread ½ of them with the prepared eggs and the rest with cress, press them firmly together, trim away the crust, and cut into shape. Dish them neatly on a folded serviette, garnished with small salad or watercress.


Ingredients.—1 tin or terrine of foie gras, bread, butter.

Method.—Prepare some thin slices of bread and butter, on ½ of them spread slices of foie gras, and cover with the remainder. Press the parts firmly together, trim the edges neatly, and cut them into square, triangular, or finger-shaped pieces. Arrange them neatly on a daintily covered dish, and garnish with watercress or parsley.


Ingredients.—½ a lb. of calf's liver, ¼ of a lb. of bacon, 1 small carrot, 1 small onion, a bouquet-garni (parsley, thyme, bay-leaf), salt and pepper, nutmeg, bread, butter.

Method.—Cut the bacon and liver into small pieces, and slice the carrot and onion thinly. Fry the bacon for 2 or 3 minutes, then put in the liver, carrot, onion, herbs, and a good pinch of nutmeg. Season to taste with salt and pepper, cook gently for about 10 minutes, then pound in a mortar until smooth, and rub through a wire sieve. Now add the butter or cream gradually until a soft paste is obtained, spread it rather thickly between slices of bread and butter, press well together, trim, and cut into round, triangular, or finger-shaped pieces. Dish neatly on a serviette garnished with small salad, watercress, or parsley.


Ingredients.—4 ozs. of fresh butter, 1½ tablespoonfuls of finely-chopped washed parsley, 1 tablespoonful of lemon-juice, anchovy essence or paste, salt and pepper.

Method.—Beat the butter to a cream, add the parsley, lemon-juice, and anchovy-essence or paste to taste, season with salt and pepper, and when thoroughly mixed, use as required.