Cookery for every household

Chop the bloater very finely or pound it and rub it through a sieve. Put it into a saucepan with the potato (sieved), the butter, and seasoning to taste, and add a little milk to moisten. Make the mixture thoroughly hot over the fire, then draw the saucepan to one side and stir in the yolk of egg. Whip the white of egg to a stiff froth, and stir it in very lightly at the last. Half fill small greased souffle dishes with the mixture, and bake them in a moderate oven until well risen and brown. Serve as quickly as possible. 2323. Savoury Brain Croutes (Croutes de Corvelles) 2 table-sps. cooked;brains 1 table-sp. white sauce or cream. 1 yolk of egg, Cayenne and salt. 1 tea-sp. chopped capers 1 table-sp. grated Parmesan. Hot buttered toast. Chopped parsley. 1 table-sp. cream or white sauce. Seasoning. Hot buttered toast. Grated cheese. Remove all the flesh from a cooked kipper or bloater and chop it very finely. Put it into a sauce- Chop the brains and heat them in a saucepan with the white sauce or cream, but be careful not to make the mixture too moist. Add the grated cheese and chopped capers, and season to taste with cayenne and salt. Lastly, stir in the yolk of egg, pile the mixture on five or six small rounds of hot buttered toast and sprinkle with more cheese. Place them in a hot oven or under ... the grill for a minute or two to brown the surface, then sprinkle with finely-chopped parsley and serve very hot. 2324. Brain Fritters (Beignets de Cervelles) cooked melted butter. Salt. Pepper. A squeeze of lemon juice. 2 table-sps. cooked brains. 1 table-sp. fine flour. 2 eggs. 1 table-sp. salad oil or Mash the brains with a fork until soft and light. Make a smooth batter with the egg and flour, beating it well, add the brains, oil, and seasoning, and beat all together for a few minutes. Drop small pieces of this mixture in a saucepan of boiling fat, and fry them to a golden brown colour. Drain well, and serve garnished with parsley and cut lemon. 2325. Caviar sur Crofites Caviare. Rounds of fried bread. Lemon juice. Red chilli. Cut some small round croutons of bread, hollow out the centres slightly, and fry them in hot fat until brown. Mix some caviare with a little lemon juice and cayenne, and warm it in the oven or over hot water. Fill up the bread croutons with the caviare, and garnisli with fine strips of red chilli or with strips of browned almonds. Note. — Be careful to use a silver spoon or fork to mix the caviare. 2326. Aiguilles au Parmesan 1 gill water. 2 oz. flour. i oz. butter. 2 oz. grated Parmesan. 2 eggs. Cayenne pepper. Salt. Put the water, butter, and seasoning into a saucepan and bring them to the boil. Sieve the flour, and add it, beating well until perfectly smooth. Draw the pan to the side of the fire, and add the eggs, one at a time, and the Parmesan cheese. Mix thoroughly, and turn the mixture on to a plate to cool ; then rub it through a small colander into hot fat, and fry until brown and crisp. Drain well, and serve very hot, sprinkled with cheese. 2327. Allumettes de Fromage Puff pastry. Parmesan cheese. Beaten egg.