Place half the roe on top of a piece of buttered toast, put a good peeled mushroom on top, add salt and pepper to taste and a little piece of butter. Place the other half of the roe on top of the mushroom, add a little cayenne pepper, a pinch of grated cheese (Parmesan or any other kind), a few bread- crumbs and another piece of butter✪ Soft Roe a la Soyer. Place in paper bag, seal up, and place on grid. Allow ten minutes in hot oven (320° Fahr.). Any Savory Made With Cheese and Cream. Put a little flaked cold fish with a sprinkling of Parmesan mixed with a little cream on a slice of well-buttered toast. Place in bag and cook six minutes in a very hot oven (350° Fahr.). Savory of Lobster. Cut a small lobster from head to tail. Cut flesh into small dice. Put in small stewpan with one tablespoonful of white STANDARD COOKERY. 313 sauce, one tablespoonful of cream; add salt and cayenne or other pepper to taste, and one teaspoonful of grated Parmesan. Mix up well, and place in the cavity of the shells. Put a little grated Parmesan cheese on top, and a little breadcrumbs and butter. Put in a paper bag. Place on the grid. Allow ten min- utes in hot oven (320° Fahr.) Crab and Crayfish, can be treated in the same way, with a like excellent result. Savory Oysters. Take two tablespoonfuls of white sauce, one teaspoonful of grated Parmesan cheese, one tablespoonful of cream, the liquor from the oysters, and seasoning to taste. Take half a dozen deep oyster shells. Put a little of the above mixture at the bottom; then put the raw bearded oyster in the middle. Add a little more of the sauce on the top, with a little breadcrumbs, and a small piece of butter✪ Savory Oysters. Place your bag on the grid. Put your oysters carefully inside. Seal up, and allow eight min- utes in a very hot oven (350° Fahr.). Cheese Biscuit. Take four ounces of flour, three ounces of butter, one yolk of egg, three tablespoonfuls of cream, one ounce of grated Parmesan cheese, three tablespoonfuls of water, and a pinch of cayenne pepper✪ Cheese Biscuit. Mix up gently and form a paste. Roll to the thickness of an ordinary biscuit, and cut to any shape. Place in paper bag, arranged so as not to touch each other. Allow ten to twelve minutes in hot oven (320° Fahr.). This biscuit will keep for months in a dry place, and with it any kind of savory can be served. 314 STANDARD COOKERY. VEGETABLE SALADS. Chapon. Cut a neat square of crust from a white loaf, sprinkle it with salt and rub it with raw onion or with a clove of garlic. Put this at the bottom of the salad bowl, place the salad on it, and mix thoroughly. Serve immediately. French Bean Salad. Boil the beans whole, drain and dry them on a cloth; when quite cold place them in a bowl and pour over them some salad oil, shake some black pepper over them and a small amount of salt; then drop over them a few drops of the best wine vinegar, and if liked, a sprinkling of very finely-minced tarragon and chives. Haricot Bean Salad.

AI-modernized reading of the original text

Place half the roe on top of a piece of buttered toast, put a good peeled mushroom on top, add salt and pepper to taste and a little piece of butter. Place the other half of the roe on top of the mushroom, add a little cayenne pepper, a pinch of grated cheese (Parmesan or any other kind), a few breadcrumbs and another piece of butter. Place in paper bag, seal up, and place on grid. Allow ten minutes in hot oven (320° Fahr.). Any Savory Made With Cheese and Cream. Put a little flaked cold fish with a sprinkling of Parmesan mixed with a little cream on a slice of well-buttered toast. Place in bag and cook six minutes in a very hot oven (350° Fahr.). Savory of Lobster. Cut a small lobster from head to tail. Cut flesh into small dice. Put in small stewpan with one tablespoonful of white sauce, one tablespoonful of cream; add salt and cayenne or other pepper to taste, and one teaspoonful of grated Parmesan. Mix up well, and place in the cavity of the shells. Put a little grated Parmesan cheese on top, and a little breadcrumbs and butter. Put in a paper bag. Place on the grid. Allow ten minutes in hot oven (320° Fahr.) Crab and Crayfish, can be treated in the same way, with a like excellent result. Savory Oysters. Take two tablespoonfuls of white sauce, one teaspoonful of grated Parmesan cheese, one tablespoonful of cream, the liquor from the oysters, and seasoning to taste. Take half a dozen deep oyster shells. Put a little of the above mixture at the bottom; then put the raw bearded oyster in the middle. Add a little more of the sauce on the top, with a little breadcrumbs, and a small piece of butter. Place your bag on the grid. Put your oysters carefully inside. Seal up, and allow eight minutes in a very hot oven (350° Fahr.). Cheese Biscuit. Take four ounces of flour, three ounces of butter, one yolk of egg, three tablespoonfuls of cream, one ounce of grated Parmesan cheese, three tablespoonfuls of water, and a pinch of cayenne pepper. Mix up gently and form a paste. Roll to the thickness of an ordinary biscuit, and cut to any shape. Place in paper bag, arranged so as not to touch each other. Allow ten to twelve minutes in hot oven (320° Fahr.). This biscuit will keep for months in a dry place, and with it any kind of savory can be served. VEGETABLE SALADS. Chapon. Cut a neat square of crust from a white loaf, sprinkle it with salt and rub it with raw onion or with a clove of garlic. Put this at the bottom of the salad bowl, place the salad on it, and mix thoroughly. Serve immediately. French Bean Salad. Boil the beans whole, drain and dry them on a cloth; when quite cold place them in a bowl and pour over them some salad oil, shake some black pepper over them and a small amount of salt; then drop over them a few drops of the best wine vinegar, and if liked, a sprinkling of very finely-minced tarragon and chives. Haricot Bean Salad.

Records on this page

Soft Roe a la SoyerSavory OystersCheese Biscuit

Soyer's standard cookery