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then turn into a basin, add more lemon-juice and seasoning if necessary, and put the preparation aside until cold. When ready for use, whip the cream stiffly, stir it lightly into the curry, and put the mixture into china or paper ramakin cases. Sprinkle with Krona pepper, and serve cold.

Time.—Two hours. Average Cost, 11d. to 1s. 1d. Sufficient for 6 or 8 persons. Seasonable at any time.

2889.—RAMAKINS OF DRIED HADDOCK. (Fr.—Ramaquins de Merluche fumée.)

Ingredients.—4 ozs. of smoked haddock, 1 oz. of butter, ½ an oz. of flour, ¼ of a pint of milk, 2 eggs, panurette or browned breadcrumbs, salt and pepper, parsley.

Method.—Pour boiling water over the fish, let it remain for 2 or 3 minutes, then free it from skin and bone, and chop it finely. Melt the butter in a stewpan, add first the flour and next the milk, and boil the mixture for 2 or 3 minutes, stirring meanwhile. Now put in the fish and the yolks of eggs, and season to taste. Whisk the whites to a stiff froth, stir them lightly in, put the mixture into well-buttered china or paper ramakin cases, sprinkle the surface with red panurette or browned breadcrumbs, and add 2 or 3 very small bits of butter. Bake in a moderately hot oven from 15 to 20 minutes, garnish with parsley, and serve hot.

Time.—From 35 to 45 minutes. Average Cost, 9d. Sufficient for 6 ramakins. Seasonable at any time.

2890.—RICE CROQUETTES. (See Recipe No. 3110.)

2891.—RISOLETTI. (See Italian Risoletti, No. 2976.)

2892.—ROES ON TOAST. (See Croûtes of Cod's Roe, No. 2747, Herring Roes, Croûtes of, No. 2761, and Herring Roe Tit-Bits, No. 2763.)


Ingredients.—Cooked salmon, fish sauce or white sauce, brown breadcrumbs, salt and pepper.

Method.—Separate the fish into large flakes, place them in a fireproof baking-tin, sprinkle them with salt and pepper, and barely cover with sauce. Add a thin layer of lightly-browned breadcrumbs, place a few small pieces of butter on the top, and bake in a moderately hot oven for a few minutes. Serve in the dish.