Page:Mrs Beeton's Book of Household Management.djvu/1251

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Ingredients.—Cooked chicken and ham, white bread, curry-butter.

Method.—Cut the chicken and ham into very thin slices, and remove all skin, gristle, and the greater part of the fat. Prepare some thin slices of bread, spread with curry-butter No. 2467, add next a slice of ham, then a layer of chicken, sprinkle lightly with salt, and cover with bread and butter. Press well to make the parts adhere firmly together, trim away the crusts, and cut into 4 triangles. Dish neatly on a folded serviette, and garnish with watercress or parsley.

Ingredients.—½ a lb. of finely-chopped chicken or game, ¼ of a lb. of finely-chopped ham, 1 tablespoonful of mushrooms cut into dice, 1 tablespoonful of truffles cut into dice, ½ an oz. of meat glaze, 1 or 2 sheets of gelatine, brown sauce (see Sauces, No. 233), salt and pepper, bread, creamed or watercress butter.

Method.—Put 3 or 4 tablespoonfuls of brown sauce, the glaze and gelatine into a stewpan, and when the whole is reduced to a liquid state add the chicken or game, ham, mushroom, and truffles. Season to taste, stir over the fire until thoroughly hot, then turn into a square mould. When cold cut into thin slices, place them between slices of bread and butter, trim the edges neatly, and cut into 4 triangles or squares.

Ingredients.—10 anchovies, 3 hard-boiled yolks of eggs, 2 tablespoonfuls of grated Parmesan cheese, butter, cayenne, white or brown bread, curry-butter, No. 2467.

Method.—Wash and bone the anchovies, pound them in a mortar with the yolks of eggs, cheese, as much butter as is needed to moisten the whole, and a little cayenne. Prepare some thin slices of bread and curry-butter, spread half of them with the preparation, cover with the remainder, and press these well together. Next trim the edges neatly, and cut them into triangles or any shape preferred. Dish on a folded serviette or rice paper, and serve garnished with watercress or parsley.