into thin slices, select 8 or 9 of suitable size, remove the yolk, and place the rings of white of egg on the croûtes, leaving visible a narrow margin of beetroot. Pass the remainder of the eggs through a sieve, mix with them the capers and shallot, add a few drops of lemon-juice and sufficient anchovy essence to form a moist paste. Season to taste, pile the preparation in the centre of the croûtes, garnish with fine strips of anchovies, and serve.
Time.—1 hour. Average Cost, 1s. Sufficient for 6 or 7 persons. Seasonable, all the year.
2756.—EGGS STUFFED WITH PRAWNS. (Fr.—Œufs Farcis aux Crevettes.)
Ingredients.—4 hard-boiled eggs, 12 large or 18 small prawns, 3 Gorgona anchovies, 1½ ozs. of butter, ¼ of a pint of tomato sauce No. 177, 1 tablespoonful of Béchamel sauce (see Sauces), cayenne, salt and pepper.
Method.—Cut the eggs across in halves, cut off their extreme ends so that they may stand firmly, and remove the yolks. Put the boned anchovies and the picked prawns into a mortar, add the yolks of the eggs, pound these ingredients until smooth, then rub through a fine wire sieve. Replace in the mortar, incorporate the butter and Béchamel sauce, season to taste, then fill the cases. Sprinkle the surface with grated Parmesan cheese, place a prawn head in the centre of each, and bake in a hot oven for about 10 minutes. Serve the tomato sauce poured round the base of the dish.
Time.—1 hour. Average Cost, 2s. Sufficient for 6 or 7 persons. Seasonable at any time.
2757.—FOIE GRAS CROÛTES. (Fr.—Croûtes de Foie Gras.)
Ingredients.—Foie gras, salt and pepper, croûtes of fried or toasted bread, cream, or brown sauce.
Method.—Pound the foie gras, adding a little cream or sauce until the right consistency is obtained. Pass through a fine sieve, season to taste, and arrange lightly on the croûtes, using a bag and forcer if available. Garnish tastefully with cream previously whipped and highly-seasoned, or fancifully-cut truffle, hard-boiled white of egg, or any other suitable decoration preferred.
Time.—1 hour. Average Cost, about 3d. each. Allow 1 to each person. Seasonable at any time.
2758.—FOIE GRAS TOAST. (Fr.—Croûtes de Foie Gras.)
Ingredients.—Foie gras, salt and pepper, croûtes of toasted bread.
