Remove from the fire; add a beaten
egg and mix with bread-crumbs and a pinch of nutmeg. Then fill the
tomatoes, sprinkle with buttered bread-crumbs and bake until done.
Serve on a platter with poached eggs. Garnish with croutons.
2.--English Salad.
Pick, wash and drain 2 heads of lettuce and break into pieces. Mix
with some watercress, shredded celery and a few leaves of mint. Put in
a salad bowl, sprinkle with salt, pepper, sugar and lemon-juice and
pour over a salad-dressing. Garnish with slices of hard-boiled eggs
and pickled beet-root.
3.--Scotch Stuffed Eggs.
Boil eggs until hard; remove the shells. Cut out the centres
lengthwise; then chop cooked chicken to a fine mince; add the yolk of
a raw egg and mix with cream. Season to taste with salt and pepper.
Fill the eggs and dip them in beaten eggs and fine bread-crumbs and
fry a light brown. Serve hot with cream sauce. Garnish with parsley.
4.--Oriental Vegetable Curry.
Peel and fry some small onions. Add 2 stalks of celery, cut into inch
pieces; sprinkle with salt, pepper and curry-powder; add a few
truffles and pour over all 1 cup of stock. Let stew until tender. Then
boil some potatoes; mash smooth with butter and season with curry
sauce. Place a border of mashed potatoes on a platter and put the stew
in the centre; serve hot. Garnish with fried parsley.
5.--Chinese Noodle Soup.
Boil a large hen in 3 quarts of water. Add a few slices of ham, 1
onion sliced, some sliced mushrooms, 2 stalks of celery cut fine, 2
tomatoes and Chinese chopped herbs.
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