Omelet A La Provence - Omelette A La Provence

Prepare the mixture as for 'Omelet a la Francaise' (vol. i.), and when partly cooked spread a puree as below over the inside, and sprinkle with sliced truffle or button mushrooms; turn over into a half-moon shape, and serve on a hot dish with the remaining puree at the ends. Serve for luncheon or second course while quite hot.

Puree For Inside Omelet A La Provence

Put into a stewpan one ounce of butter, two large onions cut up into tiny dice shapes, a pinch of Marshall's Coralline Pepper, a little salt; fry together till a nice golden colour, then add the pulp of three large raw ripe or tinned tomatoes, a quarter-pint of good-flavoured light stock; cook till tender, then add a quarter-ounce of arrowroot that has been mixed till smooth with the juice of one lemon, and a tablespoonful of mushroom liquor; stir till reboiling, then colour, if needed, with a few drops of liquid carmine; then tammy, and use when rewarmed.

Curried Eggs In Surprise A La Poonah Oeufs Surprise En Ka/ri A La Poonah

Boil eight fresh eggs for ten minutes, then cut off a slice at the bottoms, take out the yolks, and pound them with a pinch of Marshall's Coralline Pepper, one saltspoonful of essence of anchovy, and two ounces of picked shrimps; pass through a sieve, add a gill of whipped cream, and, when ready to serve, warm the whites of the eggs in boiling water, drain them, and make the puree hot, and fill the whites of the eggs with it by means of a forcing bag with a plain pipe; dish up in a border of rice (vol. i.), with Curry sauce round the dish and some of the rice in the centre; sprinkle the eggs with a little coral and chopped parsley, and use for a luncheon or for an entree for a dinner.

Curry Sauce For Eggs In Surprise A La Poonah

Take two ounces of butter, two peeled and sliced onions, one small sliced apple, two tomatoes, two large fresh mushrooms, a bunch of herbs (thyme, parsley, bayleaf), and fry till a good brown colour; then add two table-spoonfuls of Marshall's Creme de Biz, one tablespoonful of Marshall's Curry Powder, a dessertspoonful of chutney, the juice of one large lemon, a saltspoonful of salt, one quart of milk or light stock; colour with a little carmine to make it a pale salmon colour, and simmer steadily for about thirty to forty minutes till tender, then tammy it, and add a gill of cream, rewarm, and use.

Eggs On The Plate With Cheese - Oufs Sur Le Plat Au Fromage

Put into a stewpan four ounces of finely-sliced good Cheddar or Gruyere cheese, mix with it one and a half gills of cream, one tablespoonful of Bechamel sauce (vol. i.) and a dust of coralline pepper; stir over the fire until the mixture dissolves and looks quite smooth like cream, then pour it on a buttered entree dish and pour over it a very little warm single cream. Break some raw fresh eggs (allowing one to each person) on the cream, sprinkle over them a little salt and pepper and grated Parmesan cheese, place the dish quickly in a hot oven in a tin containing boiling water, and cook till the yolks of the eggs have become set, which will take from three to four minutes if the oven is quick. When cooked take up the dish, sprinkle over it a little hard-boiled yolk of egg that has been rubbed through a wire sieve and made hot over boiling water between two plates. This is an excellent dish for second course in the place of game, or for a luncheon dish.