Method.—Make the toast and fry the bacon crisply. Scramble the eggs as directed, pile the prepara ion on the toast, arrange the bacon round the base, and serve on a hot dish.
Time.—15 minutes. Average Cost, 6d. to 7d. Sufficient for 1 or 2 persons. Seasonable at any time.
2819.—BAKED LOBSTER. (Fr.—Homard au Gratin.)
Ingredients.—1 tin of lobster, ½ a pint of milk, 1 tablespoonful of cream, 1 oz. of butter, 1 oz. of flour, 1 finely-chopped small shallot or onion, a bouquet-garni; (parsley, thyme, bay-leaf), a blade of mace, essence of anchovy, brown breadcrumbs, salt and pepper.
Method.—Melt the butter in a stewpan, fry the shallot without browning, add the milk and stir until it boils. Now put in the bouquet-garni, mace, salt and pepper to taste, simmer gently for 10 minutes, then add the cream and a few drops of anchovy essence. Meanwhile divide the lobster into pieces convenient for serving, place them in a gratin dish or a china baking dish that may be sent to table, pour over the prepared sauce, sprinkle lightly with brown breadcrumbs, add a few morsels of butter, and bake in a moderate oven for about 10 minutes. Serve hot in the dish in which it is baked.
Time.—About half an hour. Average Cost, about 1s. 2d. Sufficient for 3 or 4 persons. Seasonable at any time.
2820.—BEEF POLANTINE.
Ingredients.—8 ozs. of cold roast beef, 1 gill of brown sauce (see Sauces, No. 233), 1 oz. of butter, 2 ripe firm tomatoes, 2 medium-sized onions, frying-fat, milk, flour, salt and pepper, ¼ of a pint of gravy.
Method.—Cut the meat into short fine shreds, put them into a stewpan with the sauce, a good seasoning of salt and pepper, nutmeg to taste, and warm gradually. Peel the onions, cut them across in slices, divide the slices into rings, dip these in milk and then in flour, fry in hot fat and keep them warm. Slice the tomatoes and fry them in hot butter, season them with salt and pepper, and arrange them on a hot dish. Place the meat on the top of the tomatoes, and garnish with the rings of fried onion. Pour the gravy round, and serve.
Time.—About half an hour. Average Cost, 1s., exclusive of the meat. Sufficient for 2 or 3 persons. Seasonable at any time.
2821.—BLOATERS. (See Recipe No. 418.)
2822.—BLOATER FRITTERS. (Fr.—Beignets de Hareng fumé.)
Ingredients.—2 bloaters, 1 oz. of grated cheese, frying batter (see p. 882), frying-fat, Krona pepper.
