. American cookery . in butter, divide each egg in half,slicing a little piece off the rounded ends,that each half may set upright on a out the yolks, pound them withbutter in a mortar, add fine-mincedolives, capers, anchovies, grated ham,chicken, tongue or a chicken liver; poundtill very smooth, season with spicedpepper. Spread each piece of white(using a silver knife) with the force- ounces of fresh butter and four of finewhite crumbs; pound all together in amortar, pass through a wire sieve andseason the puree with salt and pepper totaste (one teaspoonful and a half about).Moisten
. American cookery . in butter, divide each egg in half,slicing a little piece off the rounded ends,that each half may set upright on a out the yolks, pound them withbutter in a mortar, add fine-mincedolives, capers, anchovies, grated ham,chicken, tongue or a chicken liver; poundtill very smooth, season with spicedpepper. Spread each piece of white(using a silver knife) with the force- ounces of fresh butter and four of finewhite crumbs; pound all together in amortar, pass through a wire sieve andseason the puree with salt and pepper totaste (one teaspoonful and a half about).Moisten it with a cup of sauce madeof one cup, each, cream and chickenbroth and two eggs, well beaten. Linea pie-tin or charlotte mold with a thinlayer of pastry; add a layer of the force-meat, then a layer of salmon an inchthick, continuing till the mold is the top set a layer of flaky or puffpaste, brush it over with white of egg, andbake the pie slowly. When cooked andnearly cold, pour in through a hole made. COMPANY CAKE, FOR RECIPE IN DETAIL SEE PAGES 105 AND 106 meat, giving the piece of white a convexshape. Fry a little square of bread foreach one, as for canapes, and set an eggon each. Set them on a shallow augratin dish, slightly buttered, pour a littlemelted butter over each egg and bakefive minutes. Sprinkle rather large breadcrumbs, browned in the oven over thewhole; serve for buffet supper; forpicnics serve cold. Salmon Pie (To Be Eaten Cold)Cut one pound of choice salmon insmall filets, pour over them some luke-warm water and let simmer about fourminutes, then skim from the three-fourths of a pound of force-meat, use half a pound of halibut, four in the top, a cup of broth made fromthe bones and trimmings of the fish,reduced quite thick by long cooking, anda cup of rich chicken broth, seasonedwith shallot, carrot and thyme and re-duced by boiling. This is to be eaten cold. Dainty White Cake Two-thirds a cup of butter, one anda half cups of sugar, t
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Keywords: ., bo, bookcentury1900, bookdecade1910, bookidamericancookery19unse4
