Page:Mrs Beeton's Book of Household Management.djvu/1370

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Ingredients.—4 ozs. of Cheshire or Cheddar cheese, ½ an oz. of butter, 3 tablespoonfuls of milk or ale, Worcester sauce or vinegar, mustard, pepper, buttered toast, 2 poached eggs.

Method.—Cut the cheese into small pieces, place them in a saucepan with the butter, milk or ale, add a little made mustard, a few drops of Worcester sauce or vinegar, pepper to taste, stir and cook gently until the mixture resembles thick cream. Meanwhile, prepare 1 slice of buttered toast, trim the edges and cut it in two, and poach the eggs in as plump a form as possible. Pour the cheese preparation over the toast, lay the eggs on the top, and serve quickly.

Time.—Quarter of an hour. Average Cost, about 8d. Sufficient for 2 persons. Seasonable at any time.

Ingredients.—3 heaped tablespoonfuls of Parmesan cheese, 1 oz. of gelatine, ½ a pint of cream, ½ a pint of milk, cayenne, salt.

Method.—Soak the gelatine in the milk for ½ an hour, then stir it over the fire until it is dissolved. Let it cool, add the cheese, the cream previously stiffly-whipped, and seasoning to taste. Turn into oval fluted zéphire moulds, set on ice until firm, then unmould and serve garnished with chopped aspic jelly and shredded truffle and pimiento.

Time.—About 4 hours. Average Cost, 1s. 3d. to 1s. 6d. Sufficient for 6 or 7 persons. Seasonable at any time.

Ingredients.—½ a lb. of cooked turbot, cod or other white fish, ¾ of a lb. of mashed potato, 1½ ozs. of butter, 1 oz. of grated Parmesan cheese, ½ a pint of white sauce (see Sauces), 2 yolks of eggs, 1 whole egg, nutmeg, salt and pepper, cayenne.

Method.—Free the fish from skin and bones, divide it into large flakes, and put them into a stewpan with an ½ oz. of butter, the sauce and cheese, season with salt, pepper, and a few grains of cayenne, and heat gradually by the side of the fire. Melt the remaining ounce of butter in another stewpan, add the potato, 2 yolks of eggs, season well with salt and pepper, and stir the ingredients vigorously over the fire until thoroughly hot. Have ready a well buttered pie-dish, line the bottom and sides thinly with potato purée, using about half of it, put