Savouries and sweets : suitable for luncheons and dinners / by M.L. Allen (Mrs. A. Macaire).

  • Allen, Mary L. (Macaire)
Date:
1906
Catalogue details

Licence: In copyright

Credit: Savouries and sweets : suitable for luncheons and dinners / by M.L. Allen (Mrs. A. Macaire). Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

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    of fresh butter, and a little salt and cayenne into a mortar and pound them thoroughly. Bind the mix- ture together with a well-beaten egg, and make it into balls the size of a walnut; egg and bread crumb them and fry a nice light colour. Drain them and serve very hot piled on a napkin. Cheese Omelet. For Three Persons.—4 eggs; 2 tablespoonfuls of Par- mesan; Yi teaspoonful of parsley; cayenne and salt to taste; 2 ozs. of butter for frying. Break four eggs into a basin, add a little salt and pepper, two tablespoonfuls of Parmesan cheese. Beat all well, add a little finely chopped parsley; put two ounces of butter on omelet pan, pour it in. Brown nicely and serve. Spanish Rice. For Four Persons.—J4 lb. of rice; J4 oz. of butter; 2 tomatoes; 1 tablespoonful of grated cheese; pepper and salt to taste. Boil half a pound of rice as for curry. Dry it well, and fry it with a slice of butter till it is lightly browned. Stir into it two large toasted tomatoes and a tablespoonful of grated cheese. Season with pepper and salt. Serve it piled high on a dish. Welsh Rabbit. For Two Persons.—3 slices of buttered toast; 3 slices of cheese; ]/2 teaspoonful of mustard and salt mixed. Make some slices of buttered toast, cover them with slices of cheese, spread a little mustard over the cheese, and set in a Dutch oven before the fire to melt. Serve very hot.