* * * * *
A NICE TWELVE O'CLOCK LUNCHEON.
Cut some slices of bread tolerably thick, and toast them slightly; bone
some anchovies, lay half of one on each toast, cover it well with grated
cheese and chopped parsley mixed; pour a little melted butter on, and
brown it with a salamander; it must be done on the dish you send it to
table in.
* * * * *
EGGS A-LA-CREME.
Boil twelve eggs just hard enough to allow you to cut them in
slices--cut some crusts of bread very thin, put them in the bottom and
round the sides of a moderately deep dish, place the eggs in, strewing
each layer with the stale bread grated, and some pepper and salt.
* * * * *
SAUCE A-LA-CREME, FOR THE EGGS.
Put a quarter of a pound of butter, with a large table-spoonful of flour
rubbed well into it in a sauce pan; add some chopped parsley, a little
onion, salt, pepper, nutmeg, and a gill of cream; stir it over the fire
until it begins to boil, then pour it over the eggs, cover the top with
grated bread, set it in a Dutch oven with a heated top, and when a light
brown, send it to table.
* * * * *
CABBAGE A-LA-CREME.
Take two good heads of cabbage, cut out the stalks, boil it tender, with
a little salt in the water--have ready one large spoonful of butter, and
a small one of flour rubbed into it, half a pint of milk, with pepper
and salt; make it hot, put the cabbage in after pressing out the water,
and stew it till quite tender.
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