Part 13 (2/2)

SAVOURY CHEESE CAKES.

Grate finely an equal quant.i.ty of stale bread and good cheese, season with a little pepper and salt, mix into a batter with eggs, form into thin cakes and fry.

SCALLOPED EGGS.

Poach lightly three or four eggs, place them in a dish, pour upon them a little warm b.u.t.ter; sprinkle with pepper, salt, and nutmeg, strew over with crumbs of bread, and brown before the fire.

MACCARONI AND CHEESE.

Boil some maccaroni in milk or water until tender, then drain them and place on a dish with bits of b.u.t.ter and grated Parmesan cheese; when the dish is filled grate more cheese over it and brown before the fire.

A FINE RECEIPT FOR A SAVOURY OMELETTE.

Break four eggs, beat them up till thin enough to pa.s.s through a hair sieve, then beat them up till perfectly smooth and thin; a small omelette frying-pan is necessary for cooking it well. Dissolve in it a piece of b.u.t.ter, about an ounce and a half, pour in the egg, and as soon as it rises and is firm, slide it on to a warm plate and fold it over; it should only be fried on one side, and finely minced herbs should be sprinkled over the unfried side with pepper and salt. A salamander is frequently held over the unfried side of the omelette to take off the rawness it may otherwise have.

CHORISA OMELETTE.

Add to the eggs, after they are well beaten as directed in the last receipt, half a tea-cup full of finely minced _chorisa_; this omelette must be lightly fried on both sides, or the salamander held over long enough to dress the _chorisa_.

RAMAKINS.

Mix together three eggs, one ounce of warmed b.u.t.ter, and two of fine cheese grated, and bake in small patty pans.

RISSOLES.

Make a fine forcemeat of any cold meat, poultry, or fish, enclose it in a very rich puff paste, rolled out extremely thin. They may be made into b.a.l.l.s or small triangular turnovers, or into long narrow ribbons; the edges must be pressed together, that they may not burst in frying.

They form a pretty dish.

CROQUETTES.

Pound any cold poultry, meat, or fish, make it into a delicate forcemeat; the flavor can be varied according to taste; minced mushrooms, herbs, parsley, grated lemon peel, are suitable for poultry and veal; minced anchovies should be used instead of mushrooms when the croquettes are made of fish. Form the mixture into b.a.l.l.s or oval shapes the size of small eggs; dip them into beaten eggs, thickly sprinkle with bread crumbs or pounded vermicelli, and fry of a handsome brown.

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