2747.—CROÛTES OF COD'S ROE. (Fr.—Croûtes de Laitance de Cabillaud.)
Ingredients.—½ a lb. of smoked cod's roe, 8 oval-shaped croûtes of fried bread, 1 oz. of butter, ½ a teaspoonful of finely-chopped chives or shallot, ½ a teaspoonful of finely-chopped parsley, pepper, cayenne.
Method.—Soak the roe in water for 1 hour to soften it, then drain and dry it thoroughly. Heat the butter in a sauté- or frying-pan, cut the roe into 8 slices, and fry them lightly on both sides. Sprinkle the croûtes with shallot, parsley, and pepper, lay a slice of roe on each, add a few grains of cayenne, and serve as hot as possible. A more elaborate appearance may be given to the dish by decorating the roes with strips of gherkin and hard-boiled white of egg, or anchovy butter.
Time.—1¼ hours. Average Cost, 1s. to 1s. 4d. Sufficient for 6 or 7 persons. Seasonable at any time.
Note.—Fresh roe also may be dressed in this manner. It should first be well washed, then covered with boiling water, seasoned with a dessertspoonful of vinegar, and ½ a teaspoonful of salt, boiled gently for 10 minutes, and when cold cut into slices, and cooked as directed above.
2748.—CROÛTES OF DEVILLED LOBSTER. (Fr.—Croûtes d'Homard à la Diable.)
Ingredients.—1 small lobster, 1 tablespoonful of breadcrumbs, 1 oz. of butter, 1 teaspoonful of white wine vinegar, a few drops of tarragon vinegar, 1 mustardspoonful of made mustard, cayenne, nutmeg, Krona pepper, 2 or 3 tablespoonfuls of thick cream or Béchamel sauce, 8 croûtes of fried bread.
Method.—Pound the flesh of the lobster with the breadcrumbs, butter and vinegar in a mortar until smooth, then rub through a sieve. Season highly with pepper and cayenne, add the mustard and a pinch of nutmeg, and, if needed, moisten with more vinegar. Pile the preparation on the croûtes, cover with whipped cream or Béchamel sauce seasoned with cayenne and lemon-juice, sprinkle lightly with Krona pepper, and serve.
Time.—Half an hour. Average Cost, 1s. 9d. Sufficient for 6 or 7 persons. Seasonable at any time.
2749.—CROÛTES, RUSSIAN. (Fr.—Croûtes à la Russe.)
Ingredients.—2 tablespoonfuls of finely-shredded cold smoked or spiced beef, 2 hard-boiled eggs, 1 small horseradish, 1 gill of cream (sour if possible), salad-oil, vinegar, lemon-juice, cayenne pepper, salt.
Method.—The strips of beef should be about 1 inch long and ¼ a of an