Half lb. fresh mushrooms, 2 oz. butter, 2 tablespoonfrils
bread crumbs, \ teaspoonful chopped parsley, 9 oysters and
their liquor, salt, pepper, and cayenne to taste. Wash,
peol, and chop the mushrooms very fine. Melt the butter
in a saucepan, put in the mushrooms, parsley, a squeeze of
lemon juice, seasoning, and the oyster liquor✪ Mushrooms a la Republique, about a gill-
Cook gently over the fire for ten or twelve minutes; take
off the fire and add the bread crumbs. Fry some rounds
of bread 2 inches in diameter and pile on them the mush-
room mixture ; decorate in divisions with lobster coral rubbed
through a sieve and finely chopped white of egg, or yolk
of egg rubbed through a sieve and finely chopped parsley.
Place on the top of each heap an oyster prepared as follows : —
Lay the oysters on a buttered tin and squeeze over them a
little lemon juice and a dust of cayenne; cover with a
buttered paper, and put in the oven to get hot; they must
not be cooked.
Potatoes in Cream.
Take some old potatoes and pare them down to a very small
size. Boil them for ten minutes with a little salt. Drain
them and steam another ten minutes. Sprinkle with salt,
and pour in enough cream to cover them✪ Potatoes in Cream; heat gradually
for ten minutes. Serve as an entremet.
Potatoes au Choux.
s
One lb. boiled potatoes, 1 boiled cabbage, 2 tablespoonfuls
of cream, salt and pepper, 1 oz, \ro\toY, ^.\ito VX\s> y^V^^
MISS CAM EBON'S COOKERY BOOK. 123
through a wiu sieve, also the cabbage. Mix the two together,
wlcl the butter, cream, and seasoning. Pile up on a dish,
and. serve with fried croutons round. Serve very hot.
Savoury Muffin.
Put a quarter of a pound of butter into a basin, beat it to
a cream with a wooden spoon, stir in 1 tablespoonful of
a nchovy sauce, season with cayenne pepper. Toast a muffin,
split it, and put the mixture in the centre ; close up, and serve
v erv hot for breakfast.
Devilled Almonds.
Half lb. sweet almonds, 1 oz. butter✪ Potatoes au Choux, 1 saltspoonful of salt,
J saltspoonful of cayenne. Melt the butter in a saucepan,
stir in the almonds blanched, dust over the salt and cayenne,
shake them well, spread on a baking-sheet, and put in the
oven to crisp. Care must be taken not to burn them.
Bice and Cheese.
Half lb. of boiled rice, J lb. grated cheese, 1 teaspoonful
dry mustard, 1 oz. butter, salt and pepper✪ Rice and Cheese. Put the boiled
rice into a basin, and mix in the cheese, mustard, seasoning,
and the butter melted. Put the whole into a buttered pie-
dish ; sprinkle with bread crumbs, and bake ten minutes.
Gurry of Vegetables.
Quarter lb. of butter, 2 onions, 1 cucumber, a handful of
spinach, a few leaves of sorrel, \ lb. French beans, and 1 small
vegetable marrow. Slice or shred these, and fry them lightly
in butter, adding while frying 1 tablespoonful of curry powder
(dry) and a little salt✪ Gurry of Vegetables. When sufficiently fried, take them off,
and put them in a saucepan with about a pint of good gravy
or cream. Stew for an hour, and serve mWv. T\sfc.
•»■ ^
124 MISS CAMEBON'S COOKEBY BOOK.
Half lb. of meat cut up and fried may be added to this if
desired.
Salad Dressing, to Keep.
One eggy 1 dessertspoonful salad oil, 2 dessertspoonfulB
sugar, 1 teaspoonful of salt, 1 teaspoonful of pepper, 1 table-
spoonful of cornflour, 1 tablespoonful of mustard, \ pint of
cream, 1 breakf astcupful of vinegar, 2 tabdespoonfuls of milk✪ Salad Dressing, to Keep.
Beat all these well together; pour into a jar, stand it in a
saucepan of cold water over the fire, and stir till the mixture
becomes quite thick. It should be the consistency of cream,
and if too thick when it comes off the fire thin it with vinegar.
Potatoes a la Portugaise. ✪ Potatoes a la Portugaise
Page 48 · 10 recipe records on this page
Presented as published in 1898. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Half lb. fresh mushrooms, 2 oz. butter, 2 tablespoonfuls bread crumbs, \ teaspoonful chopped parsley, 9 oysters and their liquor, salt, pepper, and cayenne to taste. Wash, peel, and chop the mushrooms very fine. Melt the butter in a saucepan, put in the mushrooms, parsley, a squeeze of lemon juice, seasoning, and the oyster liquor, about a gill. Cook gently over the fire for ten or twelve minutes; take off the fire and add the bread crumbs. Fry some rounds of bread 2 inches in diameter and pile on them the mushroom mixture ; decorate in divisions with lobster coral rubbed through a sieve and finely chopped white of egg, or yolk of egg rubbed through a sieve and finely chopped parsley. Place on the top of each heap an oyster prepared as follows : — Lay the oysters on a buttered tin and squeeze over them a little lemon juice and a dust of cayenne; cover with a buttered paper, and put in the oven to get hot; they must not be cooked.
Potatoes in Cream.
Take some old potatoes and pare them down to a very small size. Boil them for ten minutes with a little salt. Drain them and steam another ten minutes. Sprinkle with salt, and pour in enough cream to cover them; heat gradually for ten minutes. Serve as an entremet.
Potatoes au Choux.
s
One lb. boiled potatoes, 1 boiled cabbage, 2 tablespoonfuls of cream, salt and pepper, 1 oz. butter. Rub the potatoes
through a wire sieve, also the cabbage. Mix the two together, with the butter, cream, and seasoning. Pile up on a dish, and. serve with fried croutons round. Serve very hot.
Savoury Muffin.
Put a quarter of a pound of butter into a basin, beat it to a cream with a wooden spoon, stir in 1 tablespoonful of a nchovy sauce, season with cayenne pepper. Toast a muffin, split it, and put the mixture in the centre ; close up, and serve very hot for breakfast.
Devilled Almonds.
Half lb. sweet almonds, 1 oz. butter, 1 saltspoonful of salt, J saltspoonful of cayenne. Melt the butter in a saucepan, stir in the almonds blanched, dust over the salt and cayenne, shake them well, spread on a baking-sheet, and put in the oven to crisp. Care must be taken not to burn them.
Rice and Cheese.
Half lb. of boiled rice, J lb. grated cheese, 1 teaspoonful dry mustard, 1 oz. butter, salt and pepper. Put the boiled rice into a basin, and mix in the cheese, mustard, seasoning, and the butter melted. Put the whole into a buttered piedish ; sprinkle with bread crumbs, and bake ten minutes.
Curry of Vegetables.
Quarter lb. of butter, 2 onions, 1 cucumber, a handful of spinach, a few leaves of sorrel, \ lb. French beans, and 1 small vegetable marrow. Slice or shred these, and fry them lightly in butter, adding while frying 1 tablespoonful of curry powder (dry) and a little salt. When sufficiently fried, take them off, and put them in a saucepan with about a pint of good gravy or cream. Stew for an hour, and serve with gravy.
•»■ ^
Half lb. of meat cut up and fried may be added to this if desired.
Salad Dressing, to Keep.
One egg, 1 dessertspoonful salad oil, 2 dessertspoonfuls sugar, 1 teaspoonful of salt, 1 teaspoonful of pepper, 1 tablespoonful of cornflour, 1 tablespoonful of mustard, \ pint of cream, 1 breakfastcupful of vinegar, 2 tablespoonfuls of milk. Beat all these well together; pour into a jar, stand it in a saucepan of cold water over the fire, and stir till the mixture becomes quite thick. It should be the consistency of cream, and if too thick when it comes off the fire thin it with vinegar.
Potatoes a la Portugaise.
Records on this page
Kromeskie BatterMushrooms a la RepubliquePotatoes in CreamPotatoes au ChouxSavoury MuffinDevilled AlmondsRice and CheeseGurry of VegetablesSalad Dressing, to KeepPotatoes a la Portugaise