Cookery for every household

Trim and wash the endive, and cook it in boiling salted water from 20 to 25 minutes. Then strain, rinse with cold water, and press it dry in a clean cloth. Chop it finely, and if time permits rub it through a wire sieve. Put this puree of endive into a saucepan and mix it with the butter, cream, and pepper and salt to taste. Serve it in a hot dish with the fried eggs on the top. Probable cost, Is. to Is. 4 d. 1390. Fried Eggs with Tomato Sauce 4 eggs. £ pt. tomato sauce. Make the sauce boiling hot, and pour it into a round and deepish dish. Keep it hot over the saucepan of boiling water. Then fry the eggs (see Recipe 1324), and as they are ready lay them in the sauce. Serve all very hot. Probable cost, 8 d. VARIATIONS OF SCRAMBLED EGG Scrambled eggs may be varied by mixing with them any other ingredient desired. A tea -spoonful of finely chopped parsley, or a quarter of a teaspoonful finely powdered mixed herbs, gives a good flavour and makes a simple change. A more savoury dish can be made by spreading anchovy or bloater paste on the toast before putting on the eggs. Or, with the addition of a little minced chicken, veal, ham, or sweetbread, a good luncheon dish is made. The following recipes will illustrate how this can be done, and give ideas for other savoury combinations. 1391. Scrambled Eggs with Anchovies ((Eufs Brouilles aux Anchois) Prepare as in Recipe 1325, adding 1 dessertspoonful anchovy essence to the egg mixture. Garnish the dish with fine strips of preserved anchovy which have been warmed on a dish over hot water. 1392. Scrambled Eggs with Cheese (CEufs BrouillSs au Fromage) Prepare in the same way as Recipe 1325, adding 2 or 3 table-spoonfuls grated cheese and a little made mustard to the mixture. 1393. Scrambled Eggs with Green Peas (CEufs Brouill6s aux Petits Pois) Prepare as in Recipe 1325, adding 2 or 3 tablespoonfuls cooked green peas to the egg mixture before it begins to thicken. The dish may be garnished with slices of baked tomato. Asparagus points may be used instead of peas. 1394. Scrambled Eggs with Ham (CEufs Brouilles au Jambon) Prepare as in Recipe 1325, frying two or three ounces of chopped ham (cooked or uncooked) in the butter before pouring in the beaten eggs, &c. Serve on croutons of fried bread, and garnish with sprigs of parsley. Tongue can be used in the same way. 1395. Scrambled Eggs with Kidney (CEufs Brouilles aux Rognons) 3 eggs. 1 oz. butter. 2 table-sps. tomato puree. Seasoning. 2 or 3 sheep’s kidneys. 1 oz. butter. 2 table-sps. good stock or Madeira. First prepare the kidneys. Skin them and cut them in dice, removing the core in the centre. Season them well with pepper, salt, and a little spice, and saute them in the butter. Add the wine or stock, and allow them to simmer a few minutes. Scramble the eggs in the usual way, adding to them the tomato puree. Arrange them neatly on a hot dish, make a hollow in the centre, and put in the kidneys. Probable cost, Is. 3d. to Is. 6d. 1396. Scrambled Eggs with Mushrooms (CEufs Brouilles aux Champignons) Prepare as in Recipe 1325, chopping a few preserved mushrooms and cooking them several minutes in the butter before pouring in the beaten eggs, &c. The dish may be garnished with a few rolls of bacon. 1397. Scrambled Eggs with Spinach (CEufs Brouilles aux Epinards)