Part 4

Take a large hot baked potato, break it open and scoop out the inside. Beat this till smooth, and mix with it a little pepper, salt, a dessertspoonful of lemon-juice, and the yolks of three eggs. Just before frying the omelet, add the whites of the eggs beaten to a froth. Fry in the usual way, and garnish with fried parsley.

Potatoes Moulded with Parmesan.

Mash some potatoes very smooth, and work into them a couple of well-beaten eggs. Put them into one of the French china fireproof pie-dishes, and shape them high in a dome-like form. Smooth the surface, and then draw the back of a fork over it in different directions and sprinkle some grated Parmesan over it. Put little bits of butter over it at equal distances, and bake in the oven till the potatoes are of a nice gold colour.

Potatoes à la Provençale.

Mash two pounds of potatoes, pass them through a wire sieve, season with pepper and salt. Grate two ounces of Gruyère cheese and pound it in the mortar with enough butter to make a paste; add a quarter of a pint of milk and a little minced parsley. Put this into a frying-pan, stirring in the potatoes, and fry till of a pale brown. Dish it up high, _en pyramide_.

Potato Pudding.

Boil about eight potatoes, take out the potato-flour, mash and mix it with one ounce of suet, a quarter-pint of milk, and one ounce of grated Parmesan cheese; add as much boiling water to make it a proper consistency, and bake in an earthen dish.

Potatoes à la Russe.

Cut up the potatoes in small pieces and fry them in olive oil, with some mushrooms minced small.

Potatoes Sauté.

Wash a couple of pounds of potatoes in cold water, scrape them, and cut them into shapes like the quarters of an orange. Let them boil up in a saucepan of cold water and wipe them dry. Put two ounces of butter into a stewpan and toss the potatoes in it for about twenty minutes over a quick fire. They should brown on all sides alike. Strain off the butter, sprinkle some salt over the potatoes, and serve.

Savoury Potatoes.

Take six good-sized potatoes, parboil, and cut them into slices about a quarter inch thick. Melt one ounce of butter and one ounce of fat bacon, cut up into a saucepan, add an onion and a small shalot, and let all stew till tender. Dredge in a tablespoonful of flour, and stir till it is smooth and brown; then pour in, a little at a time, as much hot gravy as will bring the sauce to the consistence of cream. Add half an ounce of chopped parsley, a bouquet garni, a bay-leaf, and one grate of nutmeg. Let all this simmer for five minutes, when the sliced potatoes must be put in; and, when tender, place them on a dish and serve very hot.

Potato Snow.

Take some fine large white potatoes, boil them in their skins in salt and water till quite tender; drain, and _dry them thoroughly_ before the fire; rub the potatoes through a coarse sieve on to this dish; do not touch them afterwards, or the flakes will fall. Send to table as hot as possible.

Potato Soufflé.

Make a smooth paste of two table-spoonfuls of mashed potatoes, one tablespoonful of flour, with a gill of milk, or sufficient to make it into a paste; add salt and pepper and half a pint more milk; put this into a stewpan with an ounce of butter. Stir over the fire till it is as thick as cream, then add four well-beaten yolks of eggs, and then stir in the whites beaten to a froth. When this mixture is stiff enough to bear the weight of an egg, pour it into the soufflé dish and bake it in a moderate oven. When done, just hold a red-hot salamander over for a few seconds, and send quickly to table.

Potato Soufflé.

(Another way.)

Take as many potatoes as are required, wash and scrub them well. Bake them gently in the oven, and, when done, cut the top off one end of each and get the potato out without breaking the skins. Cut a small piece off the other end of each, so that they may stand up. Work the potato quite smooth, mixing with it pepper, salt, and four drops of essence of anchovy. Take the whites of two eggs and beat to a stiff froth. Mix this lightly with the potatoes, return all into the skins, put them in the oven to become quite hot, and serve.

Potato Soufflé au Parmesan.

Make this soufflé the same as the preceding recipe, only adding two table-spoonfuls of grated Parmesan cheese into the egg-mixture, and sprinkling Parmesan over the top just before serving.

Stewed Potatoes.

Put one ounce of butter in a saucepan, one chopped onion, a table-spoonful of parsley, a little celery and table-salt mixed. Cut half a pound of potatoes into pieces, put them in a saucepan with three tablespoonfuls of water; when quite soft, add a gill of cream and a little vinegar; sprinkle a little flour in and boil up, and serve.

Stuffed Potatoes.

Hollow out some large potatoes and fill them with mealy potatoes beaten to a paste in a mortar, mixed with chopped parsley, chives, shallot, butter, and fat bacon cut into dice, with pepper and salt to taste. Butter the insides of the potatoes and nearly fill them with this paste; put them on a buttered tin and bake in a Dutch oven.

Potato Straws.

Cut raw potatoes about two inches long and about one-eighth of an inch thick. Fry in boiling fat till a golden brown and crisp, drain well on a sieve before the fire, and serve in the centre of a dish of cutlets.

Potatoes and Tomatoes.

Bake some potatoes; cut off the tops carefully, so that they may be replaced. Scoop out all the potato, mix it with a little butter, a dust of cayenne, a little garlic butter about the size of a pea, a little finely chopped parsley, and some tomato purée. Mix all these well together in a saucepan, stir well over the fire, and then refill the potato-cases with it, replace the tops, and strew a few baked bread-crumbs over, and serve very hot.

Red Cabbage Stewed.

(Flemish Recipe.)

Take a fresh cabbage and strip the outer leaves, wash it, and cut it into the thinnest possible slices, beginning from the top. Place it in a stewpan, with about two ounces of clarified melted butter; add some pepper and salt, and stew it very slowly for about four hours in its own juice, stirring it often and pressing it down. When quite tender, add a tablespoonful of vinegar, and mix up thoroughly; keep the cabbage in a hot dish, and serve broiled sausages round it.

Salsify.

Wash and scrape the salsify very white, put it into water with a dessertspoonful of vinegar in it; then put it into a pan of boiling water with two ounces of butter, salt, and a tablespoonful of vinegar. When quite tender, put it to drain on a sieve. Then cut it into short pieces, and again put it into a stewpan, with a tablespoonful of white sauce, the remainder of the butter, and a squeeze of lemon. Shake it over the fire for a few minutes till it is well mixed and very hot, and serve piled high, garnished with fried croûtons.

Salsify Dressed.

Scrape and soak some salsify in water and vinegar; next boil them in plenty of water with salt and a _little_ flour. After they are boiled, toss them up, with a little melted butter and grated cheese.

Fried Salsify.

Wash and scrape the roots of their dark outside skin, and cut it into lengths of three or four inches, when boil it till tender; drain it. Make some French batter, throw the bits of salsify into it, and take them out separately and fry them a light brown; drain well from the fat, and sprinkle a little salt over it and dish quickly.

Salsify or Mock Oysters.

(American Recipe.)

Scrape the roots thoroughly and lay in cold water ten or fifteen minutes. Boil whole till tender, drain, and when cold mash with a wooden spoon to a smooth paste, picking out all the fibres. Moisten with a little milk. Add a tablespoonful of butter, and an egg and a half for every cupful of salsify. Beat the eggs light. Make into round cakes, dredge with flour, and fry brown; or it may be sent up in a fireproof china dish, with bread-crumbs on the top, browned, and steeped in butter.

Salsify Scalloped.

Scrape some salsify, cut it into very short pieces, and boil it till tender. When sufficiently cooked, drain it, and make a white sauce of butter, flour, and cream, with a teaspoonful of essence of anchovy added to it, a little pepper and celery salt. Mix in an egg, and flavour with a little lemon-juice. Put this mixture into scallop-shells, and sprinkle fried bread-crumbs on them, and slightly brown with the salamander.

Scorzonera in Brown Sauce.

Wash the roots and scrape the skin gently off them, and cut them into lengths of three or four inches; put them into boiling water, with a little salt, a small bit of butter, and the juice of a lemon; boil them for an hour, then drain, and serve with a rich Espagnole sauce over them; or a sauce tournée may be substituted for the brown sauce.

Seakale au Parmesan.

Boil the seakale in boiling water for about twenty minutes, or till tender, drain it, and then pour over it half a pint of white sauce, and sprinkle with grated Parmesan, and serve.

Seakale Stewed in Gravy.

Boil the kale for ten minutes in salt and water, drain it well, and put it into a saucepan with as much good brown gravy as will nearly cover it; stew it gently for ten minutes till tender, and send it to table in the gravy very hot.

Seakale, Timbale of.

(Original Recipe.)

Take three or four heads of seakale, boil it till quite soft, drain it on a cloth, cut it in pieces half an inch long; well butter a plain mould, line it with buttered paper, place in it the seakale endways so as to give the appearance of honeycomb when turned out. Make a paste thus: put a gill of water, a small piece of butter, into a little stewpan to boil. When boiling, throw into it a tablespoonful of flour, leave it a few minutes, then stir in one egg and turn it out on a plate until wanted. Take about a pound or rather more of Spanish chestnuts, remove the skin, and pound in a mortar, and then add to it half the quantity of the above paste and a quarter of the quantity of butter, with salt and pepper to taste. Mix all together, add one whole egg and three yolks, pass it through a wire sieve, stir in a gill of white stock or cream, pour it into a mould and steam for half an hour. Serve with truffle sauce; and have ready some truffles cut into fancy shapes, and dipped in white of egg, and quickly ornament the sides and top of the timbale. Little mounds of chopped beetroot should be placed at intervals round the base.

Spinach.

Pick the spinach very carefully; put it into plenty of boiling water and salt, pressing it down with a spoon; boil for ten minutes. Drain and squeeze it, and throw it into cold water to preserve the green colour. Pass it through a wire sieve and return it to the stewpan, with a little salt, a piece of fresh butter, an eggspoonful of castor sugar, the squeeze of a lemon, and a gill of cream. Heat it up in the saucepan after stirring it well, then press it into a plain mould and turn it out, and serve it in the form of diamonds; garnish with fried sippets glazed.

Spinach Chartreuse.

(Original.)

Make a good purée of spinach, with cream and two eggs to make a liaison; add a squeeze of lemon. Take a plain mould and place it on ice. Then take a tumbler and half-fill it with cold water and stand it in the centre of the mould. Pour the purée, into which a little aspic jelly has been whipped, into the mould itself; let it remain on ice till firm, then empty the water from the centre and fill the same with warm water; after a minute take out the tumbler carefully; then place in the interior a mayonnaise of hard-boiled eggs in which some aspic jelly has been stirred into the mayonnaise, and when quite iced turn the mould out, and ornament the top with hard-boiled eggs cut in quarters and red aspic cut in dice, and place mounds of chopped aspic round.

Curried Spinach.

Take some well-cooked spinach and fry it in boiling butter into which a tablespoonful of curry powder has been already fried; add to this a dozen prawns or shrimps and fry all together slowly for one hour.

Serve very hot as an entrée.

Spinach, Croustades of.

Cut some bread into the shape of hearts and slit them all round; fry them in batter. Arrange the hearts in the form of a rosette. Then cut a round of bread, which slit in the same way, and place it in the centre over the points of the hearts. Fry them till they are of a fine brown, then cut out the interior, remove all the crumb, and fill the space left with spinach cream.

Spinach à la Crème.

Take two good pounds of spinach, boil it till quite tender, chop it very fine, and rub it through a coarse wire sieve; season with pepper and salt. Place it in a stewpan, stir over the fire till warm; then pour in a gill of cream, two ounces of butter, and a good saltspoonful of castor sugar. Stir over the fire for five minutes, and press it into a form, turn it out, and garnish with small fried croûtons.

Spinach Fritters.

Boil spinach, thoroughly drain, and mince it; add some grated bread, one grate of nutmeg, and a small piece of sugar. Add as much cream and yolks and whites of eggs as will make the preparation of the consistence of batter, drop the batter into a frying-pan of boiling lard. When the fritters rise, take them out and send to table.

Spinach and Eggs.

Prepare the spinach as for dressing spinach, and cut in the form of large sippets, with a poached egg served on each, and with glazed fried sippets arranged around.

Spinach Omelet.

Make a purée of spinach in the usual way; take two tablespoonfuls of it and stir it into four eggs which have been previously beaten, yolks and whites separately; add a little piece of shalot which has been rubbed through the sieve, add pepper and salt to taste. When thoroughly mixed, put the whole into an omelet-pan, with two ounces of butter, and fry a pale brown; serve very hot.

Spinach Soufflé.

(Original.)

Make a thick purée of spinach, using good broth to mix with it; add half a spoonful of flour, a little salt, and an ounce of butter; let all this boil till very thick; then add the yolks of four or five eggs, a gill of cream, a pinch of castor sugar, and mix all well together. Just before sending to table whip up and add the whites of the eggs and put into the oven for the proper time. Strew hard-boiled egg (yolk and white) passed through the sieve over the top.

Tomato Chartreuse.

(Original Recipe.)

Make a good purée of tomatoes in which some shalot has been minced, and mix with it three well-beaten eggs, a tablespoonful of aspic, and a little salt and cayenne. Have a plain double mould, which must be well buttered; pour some tomato purée into the outer mould, and pour into the centre some rich white sauce in which two whole eggs have been beaten up; add some small button mushrooms, and put this into the inner mould. Tie the mould down with a cloth and steam it like an ordinary custard pudding. It should be kept quite upright; and when turned out on the dish, pour round some Tournée sauce; sprinkle a little grated parsley over the top.

Tomato Cream à l’Irrésistible.

(Original Recipe.)

Cut some tomatoes in slices, oil a plain mould, and arrange the tomatoes all round in circles and at the bottom of the mould; make a white purée of mushrooms, which has been cooked and allowed to cool, and in which, after cooking, half a pint of aspic jelly has been well stirred in. Put this purée into the mould, and put on ice for some hours; turn out, and serve with a little chervil and tarragon salad round the base, and arrange aspic jelly cut in devices on the top. Hard-boiled eggs in quarters should be placed at equal distances on the chervil salad.

Curried Tomatoes.

Cut tomatoes in slices, bake them, grate an apple, chop a shalot small, and fry these in butter till quite tender; add a heaped-up dessertspoonful of curry-powder, four tablespoonfuls of good gravy; simmer all together for a few minutes. Add the tomatoes and a tablespoonful of cocoa-nut milk, a squeeze of lemon-juice, and a tiny bit of sweet chutnee. Serve hot.

Tomato Fritters.

Bake some tomatoes till nearly cooked (they must be rather uncooked), add some Parmesan cheese, and a _little_ very finely chopped shalot. Add as much cream and the white of one egg as will make the preparation of the consistency of batter; drop this batter into a frying-pan of boiling butter, and when the fritters rise take them out and send them to table, just dusting them over with grated Parmesan cheese.

Stuffed Tomatoes à la Financière.

Dip the tomatoes into boiling water, peel them, and scoop out the centres with a small spoon, and place them on a tin dish. Take a lump of butter the size of a walnut, a little mushroom liquor, a tablespoonful of tomato sauce, a dessertspoonful of olive oil, a teaspoonful of chopped parsley and shalots in equal quantities, a little salt and pepper to taste; mix and stir all in a stewpan till quite hot and thoroughly mixed. Fill each tomato with some of this stuffing, and sprinkle them with grated bread-crumbs. Pour a few spoonfuls of olive oil into the dish, and bake for ten minutes and brown with a salamander.

Iced Tomatoes.

(American Recipe.)

Scald the tomatoes for a minute or so and peel carefully, cut out the stalks with a sharp knife, remove about one teaspoonful of the contents and put in a pinch of salt, sugar, and pepper, and as much minced parsley, shalot, and tarragon as will fill the space; boil (that is, reduce) some cream, with an onion and some salt, until quite thick, put a dessertspoonful under each tomato; ice the whole and serve in the dish it is dressed in.

Tomato au Gratin.

Cut some ripe tomatoes in slices, place them in a china baking dish in layers with some chopped onion and bread-crumbs, pepper, and salt, and a little gravy between each layer; cover the top with a last layer of bread-crumbs and a few lumps of butter. Bake for about twenty minutes.

Stuffed Tomatoes à la Milanese.

Take six ripe tomatoes of equal size, cut a circle off the top of each and scoop out the insides. Press the pulp through a sieve, and mix in with it a little salt, cayenne, two ounces of butter broken into little pieces, two tablespoonfuls of bread-crumbs, a large shalot finely minced, a teaspoonful of parsley, and two very large tablespoonfuls of grated Parmesan. Fill the tomatoes with this mixture, put on the tops again, and bake in a moderate oven, or fry them in oil till cooked brown. Mushroom sauce or sauce espagnole round them.

Tomato Omelet.

Take four tomatoes, peel and mince them finely. Mix a tablespoonful of flour with a little milk till it is quite smooth, add three eggs to it (beaten), a little salt, and a dust of cayenne, the tomatoes, and half a minced shalot. Fry the omelet in the usual way, and serve very hot.

Tomatoes à la Portugaise.

Slice half-a-dozen ripe tomatoes, season with pepper and salt, and put little pieces of butter here and there upon them. Mince two onions finely, sprinkle over the tomatoes, cover the saucepan slowly, and steam them for fifteen minutes. Then pour a gill of good brown gravy over them, stir often, and let them simmer till done. Have ready four ounces of freshly boiled rice. Stir this in with the tomatoes and mix thoroughly. Turn out on a hot dish and send brown mushroom sauce in a tureen to hand with it

Tomatoes à la Provençale.

Choose nicely shaped tomatoes, and of an equable shape; divide them in the middle, leaving the blossom side the largest; empty them neatly of their seeds and juice, and have ready a mixture made of two ounces of minced ham, two ounces of mushrooms, two ounces of bread-crumbs, six shalots, a teaspoonful of parsley, a quarter saltspoonful of cayenne, a little bit of salt, two ounces of butter, two yolks of eggs; stew all together, except the eggs and bread-crumbs. After stewing let this mixture cool, then mix in the bread-crumbs and eggs; fill the tomatoes, cover them with fine bread-crumbs and moisten them with clarified butter, and bake them in a brisk oven till they are well coloured.

Tomatoes à la San Francisco.

Procure some small round bell-shaped tomatoes, peel and core them with a column cutter, and fill up the inside with three or four anchovies, cut very small, and stirred in mayonnaise sauce. Have some melted aspic jelly, just beginning to set, in a deep basin; pass with a bodkin or trussing needle a piece of string through the top of each tomato, so that you may dip them into the basin of aspic till they are well coated with the aspic; lay them on ice and remove the string when quite cold; cut little fancy rounds of aspic and lay on the top of each, and on this place a sprig of tarragon which has been dipped into mayonnaise. Cut hard-boiled eggs in quarters and place round the tomatoes, and garnish with chopped aspic, with chervil leaves placed at a distance on it, or arranged in a wreath on the chopped aspic.

Tomato Soufflé.

Prepare some tomato pulp--it must not be too liquid--stir in the yolks of three eggs, and afterwards the whites well beaten. Fill a large soufflé case or a number of small ones, and bake as other soufflés.

Tomato Toast.

Take two good sized tomatoes, put them into boiling water for two minutes, peel and mince them very fine with two red chillies, a little salt, and a small shalot. Put half an ounce of butter in a saucepan with a dessertspoonful of milk; add the tomato mixture, cook it for a few minutes, and mix in a well-beaten egg. Go on cooking till it is the thickness of scrambled eggs, and serve on slices of fried bread, and strew a little parsley passed through the sieve on the top.

Buisson of Truffles.

Cleanse thoroughly as many good-shaped round truffles as may be required, stew them as for truffles à la serviette, and let them cool in the liquor. Take a stale quartern loaf, cut off all the rest, and stamp out or cut the crumb to an oval shape. Cover this with parsley all round and stick a dozen truffles all round it with silver skewers. Pile the rest on the top and serve.

Truffles in Champagne.

Take a dozen black truffles, pick out the eyes, and soak them in warm water for an hour, and then clean with a scrubbing-brush. Wash well. Place at the bottom of a stewpan three slices of fat bacon, a sliced carrot and turnip, three onions, a bayleaf, a bouquet garni, and six cloves. Put in the truffles and half cover them with white stock, let them simmer for half an hour, then add a pint of champagne, and simmer for another half-hour, keeping the lid _closed_. Let them cool, then place the stewpan on ice with a weight over the cover. Drain dry and serve cold. When they are served hot they are not allowed to cool, and served in the gravy.

Green Truffles Stewed.

Peel six large green truffles, cut them into thin slices and put them into a stewpan with half a pint of gravy, a glass of sherry, a bouquet garni, pepper and salt to taste. Cover them close, and let them simmer very slowly for an hour, then add a piece of butter and flour. Stew till thick, then squeeze in the juice of half a lemon, crisp the top of a French roll, arrange it in the centre of the dish. Remove the herbs and put the truffles over the roll.

Truffles à l’Italienne.

Wash clean, wipe, and peel some truffles very thin; put them in a sauté-pan, with a slice of fresh butter, some very finely chopped parsley, shalot, salt and pepper, and put them on the fire and stir them well; in ten minutes they will be done, then drain off part of the butter, and throw in a bit of fresh butter, a small ladleful of sauce espagnole, the juice of one lemon, and a little cayenne pepper.

Truffles à l’Italienne.

(Another way.)

Cut the truffles in fillets and sauce them with sauce italienne, and garnish with glazed sippets.

Truffles à la Serviette.