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2843.—DRIED HADDOCK AND TOMATOES. (Fr.Merluche fumé à la Tomate.)

Ingredients.—1 small dried haddock, 2 tomatoes sliced, 1 finely-chopped small onion, a teaspoonful of finely-chopped parsley, 1 oz. of butter, salt and pepper, 4 ozs. of cooked rice.

Method.—Prepare the rice as for curry (see No. 2973). Cook the haddock for 10 minutes in the oven in a tin containing a little boiling water, the steam of which keeps the surface of the fish moist, then separate it into large flakes. Melt the butter in a stewpan, fry the onion without browning, put in the fish, sliced tomatoes and parsley, season to taste, and stir gently over the fire until thoroughly heated. Serve in a border of rice, or, if preferred, substitute a border of mashed potato.

Time.—20 minutes. Average Cost, 7d. or 8d. Sufficient for 2 or 3 persons. Seasonable at any time.

2844.—EGG CROQUETTES. (Fr.Croquettes aux Œufs.)

Ingredients.—4 hard-boiled eggs, 6 coarsely-chopped preserved mushrooms, 1 oz. of butter, ½ an oz. of flour, ½ a gill of milk, 1 raw egg, coarse grained Florador or breadcrumbs, nutmeg, salt and pepper, frying-fat, fried parsley.

Method.—Chop the eggs finely or rub them through a wire sieve. Fry the mushrooms lightly in the hot butter, stir in the flour, add the milk, and boil well. Now put in the eggs, season to taste, add a pinch of nutmeg, mix well over the fire, then spread on a plate to cool. When ready to use shape into balls or corks, coat carefully with egg, cover with Florador or breadcrumbs, and fry in hot fat until golden-brown. Drain well, and serve garnished with fried parsley.

Time.—From 2 to 3 hours. Average Cost, 1s. Sufficient for 4 or 5 persons. Seasonable at any time.

2845.—EGGS, BOILED. (See Boiled Eggs, No. 3035, and Coddled Eggs, No. 3206.)

2846.—EGGS BUTTERED, INDIAN STYLE. (Fr.Œufs brouillés à l'Indienne.)

Ingredients.—3 hard-boiled eggs, 2 raw eggs, ½ an oz. of butter, curry-powder, salt and pepper, browned breadcrumbs.

Method.—Cut the hard-boiled eggs across into rather thick slices, place them in a well-buttered gratin dish, or china baking-dish, in which they may be served and sprinkle over them about ½ a teaspoonful of curry-powder and a few grains of cayenne. Beat the raw eggs