Page:Mrs Beeton's Book of Household Management.djvu/1384

1238 Method.—Butter 6 china soufflé cases. Season the ham with pepper, moisten with the sauce or gravy, add a few drops of mushroom ketchup or any cruet sauce, and put the preparation into the cases. Now add the eggs, taking care to keep the yolks whole, and sprinkle on a little salt and pepper. Cover with a thin layer of breadcrumbs, place small pieces of butter on the top, bake in a moderate oven until the eggs are set, and serve them in the cases.

Time.—From 15 to 20 minutes. Average Cost, 1s. to 1s. 3d. Sufficient for 6 persons. Seasonable at any time.

Ingredients.—4 eggs, 4 slices of cooked tongue, 2 or 3 tablespoonfuls of good gravy, a piece of meat glaze the size of a small walnut, lemon-juice, salt and pepper.

Method.—Put the slices of tongue into a sauté-pan or stewpan, with the gravy and glaze, make thoroughly hot, and season to taste. Poach the eggs in boiling water, slightly salted and flavoured with lemon-juice, and trim them to a round shape. Place the eggs on the slices of tongue, and trim the edges if necessary, arrange on a hot dish, strain the gravy over, and serve.

Time.—15 minutes. Average Cost, 9d. to 1s., exclusive of the tongue. Sufficient for 4 persons. Seasonable at any time.

Ingredients.—1½ lb. of salmon, 1 teaspoonful of finely-chopped parsley, ½ a teaspoonful of finely-chopped shallot or onion, ½ a teaspoonful of powdered mixed herbs, flour, frying-batter (see p. 882), frying-oil, salt and pepper.

Method.—Divide the salmon into pieces about 2 inches square, and rather more than ½ an inch in thickness, and roll them in flour seasoned with a little salt and pepper. Make the batter, add to it the onion, parsley, herbs, and a good seasoning of pepper, dip in the pieces of