Estimated Nutrition (whole recipe, rough)
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Cheese | 1 oz (28g) cheddar | 113 |
| Oyster | 6 medium (84g) | 81 |
| Egg | 1 large egg (50g) | 78 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Pastry | not in our table | 0 |
| Mace | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 drops essence of lemon
- a piece of cheese curd in the middle of the pastry
- 4 hard-boiled eggs
- five sage leaves
- one end between the thumb
- 1 oyster
- 2 ozs
- 4 ozs
- 6 ozs
- 2 yolks of eggs
- 5 eggs
- 3 eggs
- 4 yolks
- cayenne
- salt
- mace
Directions
add 3 or 4 hard-boiled eggs, and put in sausage meat instead of the forcemeat.
Venison Tartlets*
If there is a little cold venison left, it may be hashed, and hashed venison is of course a great and well-known favourite. But if this has been done, and a change is required, the following will yield a nice little cold entree : Mince the venison and make it into a venison salpicon as for croquettes ; fill some puff paste tarlet cases with this ; when cold, pipe a rim of red currant jelly round the edge, and a button of the same in the centre on the venison. Serve cold, with a little chopped aspic over the surface. For hotel use, at luncheons or dinners.
Sausage Bolls.
Roll puff paste very thin, and cut out in pieces 3$ by 3^ ins.y lay sausage meat made into a roll about the size of your largest finger through the middle ; damp the edges and bring the paste over the meat to join the other side ; wash over with yolk of egg ; ornament them with cut paste leaves, or cut them with a knife two or three times through the thick part slantwise. Sausage meat is usually obtainable from the pork butcher ; but if you prefer to make it, the following recipe may be recommended ; 1 lb. pork, fat and lean, 1 lb. lean veal, J. lb. suet, $ lb. bread- crumbs, five sage leaves, \ teaspoonful of pepper, 1 of salt, and \ of marjoram. Be careful that the meat is free from skin and sinew ; chop very finely, add the bread-crumbs and seasoning, and mix well together.
Oyster Patties.
Cut some pieces from puff paste as for tartlet cases, wash them over with yolk of egg, and bake carefully. Cut out a smaller piece, wash over with egg ; put a paste leaf upon it, and bake : this will be for the cover. To make the paste leaves, cut out some short paste ; pinch one end between the thumb and finger of the left hand ; lay the back of the knife down the middle, and then crimp it on each side of the line in a slanting direction ; fill them with the following preparation :
To prepare Oysters jor Patties.
1 oyster for each patty- case ; warm them in their own liquor } be careful not to boil. Strain and beard them. Make a sauce as for melted butter, only with the liquor from the oysters ; season > add a little cream ; put back in the stewpan. Keep all warm till
Digitized by
THE mK&RS GUIDE.
required ; then put i oyster in each case ; fill with the sauce ; put cover on ; send out with parsley garnishing.
Pastry Cheese Straws*
Mix 2 ozs. grated parmesan cheese, 2 ozs. old and dry ditto, 4 ozs. butter, 6 ozs. flour, 2 yolks of eggs (flavour with cayenne, salt, and a little powdered mace) into a stiff paste, roll out \ inch thick ; cut this into fingers three inches long, the same width as thickness ; bake quickly.
(1) Cheese Cake Mixtures.
\ lb. sugar, \ lb. butter, \ lb. ground almonds, 5 eggs, \ lb. flour, 1 oz. powder ; cream and mix as for cakes.
(2) Cheese Cake Mixture (Called by the Trade
"Cheese Curd").
\ lb. stale sponge cake rubbed through a sieve, 6 ozs. castor sugar, \ lb. butter, 3 eggs, 4 yolks, \ lb. potatoes boiled and mashed, a little grated lemon-rind, and 4 drops essence of lemon. Cream the butter, sugar, and eggs the same as for cakes , then stir in the mashed potatoes, flavourings, and sponge cake powder, and, if preferred, 2 ozs. ground almonds. This mixture should be used up in a few days, and should be kept in a basin or pan (or use.
Common Curd.
£ lb. flour, 6 ozs. sugar, \ lb. margarine, 1 oz. powder, essence of lemon ; rub all fine together ; wet up with water.
(3) Cheese Cakes-
Cut from puff paste that has had an extra turn, or from the cuttings left from tartlets, some circular or oval pieces with a fluted cutter, the size of the patty-pan it is to be baked in ; press the middle out a little thinner than the sides, to prevent the bottom from rising up and displacing the cheese curd during the baking. Place this in a patty-pan, and put a piece of cheese curd in the middle of the pastry, and bake in a sound oven. If, when baked, the cheese curd is found to be too firm or dry, beat up J egg and 1 oz. of butter, and add it to the curd to make it lighter; if it should be too soft, and run over the paste, add I oz. more sponge cake to the mixture to stiffen it.
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