Reform Cookery Book (4th edition) eBook

This eBook from the Gutenberg Project consists of approximately 171 pages of information about Reform Cookery Book (4th edition).

Mock Chicken Cutlets

only require to be known to be appreciated.  Grate 1/4 lb. shelled walnuts—­this is best and easiest done by running through a nut-mill, but these are not expensive, as they may be had from 1s. 6d.—­or Brazil nuts, and add to them two teacupfuls bread crumbs, mix in 1/2 oz. butter, spoonful onion juice, and a little mace, white pepper, salt or celery salt.  Melt 1/2 oz. butter in saucepan.  Mix in a teaspoonful flour, and add by degrees a gill of milk.  When it thickens add the other ingredients.  Mix well over the fire.  Remove and stir in a beaten egg and teaspoonful lemon juice.  Mix all thoroughly and turn out to cool.  Form into cutlets, egg, crumb, and fry.  Serve with bread sauce or tomato sauce.

Brazil Omelet.

Take 2 ozs. shelled Brazil nuts and rub off the brown skin.  If they are put in slow oven for 10 minutes, both shell and skin will come off easily.  Flake in a nut-mill or pound quite smooth.  Add the yolk of hard boiled egg, a teaspoonful ground almonds, or almond meal, and make into a paste.  Then add some grated onion, a tablespoonful baked or mashed potato, the same of bread crumbs, and seasoning to taste.  Mix well, and add the yolks of two eggs beaten up, and after mixing thoroughly, stir in lightly the two whites beaten quite stiff, butter a shallow tin or soup-plate, and pour in the mixture.  Cover and bake gently, till set—­about an hour.  When cool, cut into neat shapes, egg, crumb, and fry.  The same mixture will also make a delicious

Brazil Souffle.

Add another white of egg stiffly beaten, and steam gently for 30 minutes.

Brazilian Quenelles.

Add another two tablespoonfuls bread crumbs, and leave out the potato; use three eggs, but beat yolks and whites together.  Butter one large or a number of small moulds, fill with the mixture, and steam gently for 20 to 40 minutes, according to size; turn out, and serve, if large, with slices of tomatoes baked or fried, arranged round.  If small ones, have tomatoes piled up in centre and quenelles placed round.

A number of other savouries, in which nuts form a part, can be made by substituting grated walnuts, Brazil nuts, almonds, almond meal, Barcelonas, &c., for peas, beans, lentils, &c., in the previous recipes.  As they are highly nutritive and concentrated, they must be used sparingly, however, along with plenty of bread crumbs, rice, and the like.  There is no need to detail these, but I will give one to show what I mean.

Walnut Pie.

Run 4 ozs. shelled walnuts through the nut-mill—­this will give about a teacupful.  Have some whole rice boiled as for curry, and put a layer of that in buttered pudding dish.  Put half of the grated nuts evenly on the top, then a layer of tomatoes seasoned with grated onion, parsley, salt, pepper, pinch mace, ketchup, &c.  Repeat.  Cover thickly with bread crumbs, pour some melted butter over and bake till a nice brown.  If rather dry, pour some tomato sauce, diluted extract, gravy, &c., over.  Serve with tomato or other sauce.

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Reform Cookery Book (4th edition) from Project Gutenberg. Public domain.
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