Mrs. Maclurcan's cookery book

469— ASPARAGUS ON TOAST. 1 bunch or tin asparagus Butter Cayenne. Mode. — If fresh, boil in water with a little salt until tender, then dish up on toast with melted butter and a little cayenne, if tinned just open the tin and stand on the stove to heat and serve with oiled butter. 470— ASPARAGUS MAYONNAISE. 1 tin asparagus A cupful rich mayonnaise. Mode. — Put the tin of asparagus in ice for two or three hours. Serve with mayonnaise dressing, from recipe No. 347. 471— BUTTERED EGGS. 6 eggs 2 ozs. butter Parsley Pepper and salt. Mode. — Get six dariole tins or small cups, butter them, then sprinkle chopped parsley all round, break an egg into each cup, put in a little pepper and salt and a small piece of butter, and steam for five or six minutes, turn out on small pieces of buttered toast. 472— BUTTERED OYSTERS. 2 doz oysters 2 eggs 4 ozs. butter Juice of a lemon Cayenne. Mode. — Beat up the eggs well, then mix with the oysters and their liquor, squeeze half a lemon and add a little cayenne ; butter some dariole tins, put about four or Savouries, five oysters in each with the egg ; steam for five or six minutes, and turn out on buttered toast. 473— COD'S ROE CREAM. 1 tin cod's roes (soft) J cupful rich cream (or Juice of a lemon good white sauce) Cayenne and an egg. Mode. — Put the cod's roe in a basin ; remove all skin and sinews, mix with the cream or white sauce, juice of a lemon and cayenne ; when it is well mixed, beat up the egg and add ; put into a saucepan and stir over the fire until hot. Serve on hot buttered toast. 474— CAVIARE SANDWICHES. Russian caviare (small pot) 1 onion Tablespoonful of oil Cayenne. Mode. — Mix the caviare in a basin with the lemon juice, oil and cayenne, until it looks like a cream ; cut the bread and butter very thin, and spread the caviare on rather thickly ; place another piece of bread on and press it together and serve. 475— CAVIARE ON TOAST. 1 small pot Russian caviare Lemon, cayenne and toast. Mode. — Mix the caviare with the juice of the lemon and a little cayenne until it has a creamy look, then spread on hot toast and serve at once. 476— CAVIARE AU BEURRE. Caviare 1 oz. butter Lemon and cayenne. Mode. — Mix the caviare with the lemon and cayenne, as in recipe 475 ; put into a small saucepan with the butter ; when well mixed serve on hot toast with a slice of lemon. Savouries. t 477— CHEESE CANAPES. 2 or 3 slices of bread Little mustard Cayenne Cheese. Mode. — Cut each slice of bread into four, butter them ; on each spread a little mustard ; lay on a tablespoonful of grated cheese ; bake in a brisk oven. Serve at once. 478_CHEESE SOUFFLE. Yolks of 4 eggs Tablespoonful of flour 4 ozs. grated cheese J pt. milk. Mode. — Put the yolks of the eggs in a basin with a little cayenne, salt, flour and cheese, work altogether with a spoon until quite smooth ; beat up the whites of the eggs to a stiff froth and add, with the milk, to the other ingredients ; pour it into a buttered pie-dish (deep one) and bake. Serve immediately. 479_CEEAM CHEESE SAYOUEY. lb. butter 6 tablespoonfuls grated 1 tin unsweetened condensed cheese milk or cream Breadcrumbs 6 eggs.