Chop the ham very fine, mix it with the savoury
herbs, spice, and mustard, beat up two whole eggs and
two yolks of eggs. When well beaten, add the milk or
cream and all but a dessert-spoonful of chopped ham,
melt the butter, grease a deep round plated dish with
same, and put the remainder with the mixture. Sprinkle
the buttered part of the dish with a few brown bread-
crumbs ; put the mixture in the dish, and place in a
moderate oven for ten minutes (leave long enough to set).
Beat up the two remaining whites of eggs to a stiff
froth, mix in a dessert-spoonful of chopped ham, pile it
on the dish, cover it over, and bake for another five
minutes.
716. Beignets de Cervelles. — Thoroughly wash
some calf's or pig's brains, removing the blood and skin.
658 KECHEPtCHE COOKERY.
Put them in a stewpan with sufficient water to cover,
a dessert- spoonful of French vinegar, a few pepper-
corns, f an onion, and a bouquet garni, No. 3. Boil
for five minutes, then take out the brains, place in cold
water, and drain. Cut them into neat pieces, put in a
plate, season with pepper, salt, one tablespoonful of
oil, and a few drops of chilli vinegar. Sprinkle over a
dessert- spoonful of chopped parsley. Have ready some
frying batter, dip each piece into this, and drop into
hot fat ; fry a golden colour, drain, dish up on a folded
napkin, garnish with parsley, and serve with piquante
sance. No. 190.
717. Kish au Parmesan a la Pouard.— Beat up 8
yolks of eggs, add 1^ gill of milk or cream, 1| oz. of
grated Parmesan cheese, a good pinch of cayenne pepper,
and a tiny pinch of salt. Pour the mixture into small
silver or china souffle cases, bake in a moderate oven,
and serve very hot.
718. Petits Pains aux (Eufs. — Brioche or choux
paste, 4 eggs, IJ oz. grated Parmesan cheese, 2 table-
spoonfuls of meat glaze, 1 teaspoonful of chopped
parsley, 1 oz. of butter, 1 tablespoonful of cream, pepper
and salt.
Butter eight oval boat- shaped moulds, fill three -
parts full with brioche paste, let stand in a warm place
for about an hour, and bake in a fairly hot oven for
about half an hour. Turn out of the moulds, cut carefully
round the edge of the surface, and remove the top.
Scoop out the soft part of the inside ; melt the meat
glaze and mask the interior of cases and lids with
the glaze, and place them, hollow parts downwards, on a
sieve to strain. Put the butter, eggs, cream, and grated
cheese in a stewpan, beat up well, and stir over the fire
until it thickens ; then add the parsley and seasoning.
When sufficiently set, fill up the cases, replace the lids,
put in the mouth of the oven for a few seconds, dish up
on a hot dish, brush over the surface with meat glaze,
and serve.
719. Omelette a la Bonne-femme.— 6 eggs, 1 oz.
SAVOURIES AND BREAKFAST DISHES. 659
bacon, a boiled potato, a breakfast roll, 1 teaspoonfiil
chopped parsley, i teaspoonful chopped chives, salt and
pepper.
Page 308
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
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Chop the ham very fine, mix it with the savoury
herbs, spice, and mustard, beat up two whole eggs and
two yolks of eggs. When well beaten, add the milk or
cream and all but a dessert-spoonful of chopped ham,
melt the butter, grease a deep round plated dish with
same, and put the remainder with the mixture. Sprinkle
the buttered part of the dish with a few brown bread-
crumbs ; put the mixture in the dish, and place in a
moderate oven for ten minutes (leave long enough to set).
Beat up the two remaining whites of eggs to a stiff
froth, mix in a dessert-spoonful of chopped ham, pile it
on the dish, cover it over, and bake for another five
minutes.
716. Beignets de Cervelles. — Thoroughly wash
some calf's or pig's brains, removing the blood and skin.
658 KECHEPtCHE COOKERY.
Put them in a stewpan with sufficient water to cover,
a dessert- spoonful of French vinegar, a few pepper-
corns, f an onion, and a bouquet garni, No. 3. Boil
for five minutes, then take out the brains, place in cold
water, and drain. Cut them into neat pieces, put in a
plate, season with pepper, salt, one tablespoonful of
oil, and a few drops of chilli vinegar. Sprinkle over a
dessert- spoonful of chopped parsley. Have ready some
frying batter, dip each piece into this, and drop into
hot fat ; fry a golden colour, drain, dish up on a folded
napkin, garnish with parsley, and serve with piquante
sance. No. 190.
717. Kish au Parmesan a la Pouard.— Beat up 8
yolks of eggs, add 1^ gill of milk or cream, 1| oz. of
grated Parmesan cheese, a good pinch of cayenne pepper,
and a tiny pinch of salt. Pour the mixture into small
silver or china souffle cases, bake in a moderate oven,
and serve very hot.
718. Petits Pains aux (Eufs. — Brioche or choux
paste, 4 eggs, IJ oz. grated Parmesan cheese, 2 table-
spoonfuls of meat glaze, 1 teaspoonful of chopped
parsley, 1 oz. of butter, 1 tablespoonful of cream, pepper
and salt.
Butter eight oval boat- shaped moulds, fill three -
parts full with brioche paste, let stand in a warm place
for about an hour, and bake in a fairly hot oven for
about half an hour. Turn out of the moulds, cut carefully
round the edge of the surface, and remove the top.
Scoop out the soft part of the inside ; melt the meat
glaze and mask the interior of cases and lids with
the glaze, and place them, hollow parts downwards, on a
sieve to strain. Put the butter, eggs, cream, and grated
cheese in a stewpan, beat up well, and stir over the fire
until it thickens ; then add the parsley and seasoning.
When sufficiently set, fill up the cases, replace the lids,
put in the mouth of the oven for a few seconds, dish up
on a hot dish, brush over the surface with meat glaze,
and serve.
719. Omelette a la Bonne-femme.— 6 eggs, 1 oz.
SAVOURIES AND BREAKFAST DISHES. 659
bacon, a boiled potato, a breakfast roll, 1 teaspoonfiil
chopped parsley, i teaspoonful chopped chives, salt and
pepper.