LA BONNE CUISINE.

Auckland Star, Volume LX, Issue 307, 28 December 1929, Page 4 (Supplement)

LA BONNE CUISINE.

tasty dishes. SOME TEMPTING EGG RECIPES. Eggs and Tomatoes. Required: Six eggs, }lb tomatoe., 20 . butter, two mail shallot., pepper' Skin the tomatoes and the shallots very line. Put half the butter into» frying pan, with the shallote, and fry to a go den brown. Add the tomatoes seasoned with pepper and salt, cook slowly, add rest of butter, then whisk the eggs to a froth, and stir into Z frying pan with shallots and tomatoe* Make two rounds of buttered toast nh,. on a hot dish, and pour the ee<4 «J tomatoes on toast. ° Sausage Eggs. Shell three hard-boiled eggs, and «W----ilb sausages. Roll each e»g in fIJ. then in meat. Egg and breadcrumb them, and fry m hot fat to a golden brown. Drain, halve with a sharp knife and serve on rounds of hot buttered toast, with a garnish of fresh or fried parsley, or in nests of lettuce leaves or watercress, picked and seasoned. Egg Flaps. Hard boil three eggs and chop them up. Also beat up one egg, stir into the beaten egg_4oz of flour gradually and one half pint of milk, and mix to a batter. Add to the batter two tablespoonfuls of chopped parsley and loz of fine breadcrumbs and' the chopped e»ga Season to taste. Take the batter in tablespoonfuls and drop into boiling fat. Serve with mashed potatoes. Stuffed Eggs. Required: Three hard-boiled eggs some anchovy essence cream and a little salt and pepper. Halve the eggs, take out yolks, and mix one dessertspoonful of cream, one of brown gravy or anchovy essence, a little salt and pepper; make into'a paste and fill whites with mixture. Birds' Nests. Make nests of mashed potatoes and, brown them in the oven. Fill the centres with grated cheese and mashed bananas, and season well. Place a poached egg on each, and serve at once. . Swiss Eggs. Line pie dish well with butter, cover bottom with grated cheese, carefully grate two eggs, or more if required, and place them on the cheese with pepper and salt to taste. Cover eggs with more grated cheese, drop in a few nuts of butter here and there, and add four teaspoonfuls of milk. Bake in a quick oven from five to ten minutes, when it should be a golden brown. Serve very hot. Egg and Macaroni Pie. Boil Jib of macaroni in suited water till soft,-and cut in small pieces. Line greased pie dish with the macaroni.- Add salt and pepper and a sprinkling' of chopped parsley, some sweet herbs and a little grated cheese, or a fried onion. Cover with a layer of sliced hard-boiled eggs (two eggs are required), then a layer of thick, white sauce. / . Fill the dieli up, cover with a paste of potatoes, and bake for thirty minutes in a good oven. . . Egg and Ham Puff 3. Required: 2oz of cooked minced ham, one teaspoonful strained tomato- pulp, a little mixed mustard, Jib maslied potatoes, 2oz self-raising flour, Joz butter, pepper and salt to taste. Boil one egg for ten minutes, and when cool remove the shell and cut into quarters. Prepare theiham, add tomatoes and mustard, and put a portion with each quarter of egg, covering the yolk. Prepare the potatoes with butter, salt and pepper to taste. Then add the flour with a little beaten egg to a stiff dough and roll out Jin thick. Cut into four, fold well round each portion of the egg and ham, brush over with rest of beaten egg, and flour well Fry in boiling fat until brown each side. Egg Pattes. Butter the interior of several 6mall pattepans and strew grated breadcrumbs over them. Break an egg into each one, taking care to keep the yolks intact. Place thera oil a hot stove until the j whites are set, then turn them upside down on to a hot dish and serve. ALMOND MILK. . * Pour one quart of boiling water upon a quarter of a pound of shelled almondfl, and when the skins soften rub them o the kernels with a clean • Pound the almonds thus blanched in « mortar, putting in three or four ft . 8 time, and adding four or five tablespoonfuls of milk as the being pounded, to prevent oiling-" tlie almonds are finely pounded) them with one .pint of milk, two tawespoonfuls of sugar, a level teaspoon of salt, and the yellow part of the r na of lemon, and place the milk over ne fire to boil; beat three eggs snioottly and strain the almond milk in > stirring the mixture as the mil : strained in; return it to the sau P and place it in another pan 0 / h^ ntil over the fire, stirring c ° nstant 'f ov6 it ,it begins to thicken. Then rem at once from the fire, strain it. it. ' _ . - A simple filter to purify water may be made by tying a small piece tQ white, well-shrunk flannel loose y This v-ilLteorb..UmrtJ . and is very inexpensive in co> P [ with the mechanical filtei. K flannel once a week.