This section is from the book "The Professed Cook: Or, The Modern Art Of Cookery, Pastry, And Confectionary", by B. Clermont. Also available from Amazon: The professed cook.
Toasts, after an order of Friars so called. Cut pretty large pieces of Bread Crumb, and fry them in Oil; put them into the Table Dish, when properly drained; mix chopped Parsley, Shallots, Capers, Pepper, and a pounded Anchovy, with some good Oil; pour this over the Toast, and garnish round with Fillets of Anchovies soaked.
Lard a French Roll with half Ham and half Anchovies; cut it into Toasts, and add a thin slice of Bacon to each; dip them in a good thick Batter, made mostly with Eggs, fry slowly, and drain them very well with a linen cloth; serve a Ravigotte Sauce under.
Make the same Preparation as directed for Creme à la Moelle, Page 420; make an Almond-paste, which you prepare as a Toast; raise a little Border; bake them; and when cold, pour some of this Cream therein, as high as the Borders; brush it over with Whites of Eggs, beat up with Sugar; and colour them with a hot Shovel.
Have a bit of rich Paste, which put into a Mortar, with a Veal Kidney roasted, a little of the Fat, Salt and Sugar, two or three bitter Almond Biscuits, or the Almonds alone, Orange-flowers, Lemon-peel, and a little preserved Citron; pound all these together, and add four Whites of Eggs, beat up, to bind them; put this upon Bread Crumb, cut as Toasts, and bake in the Oven.
Chop all sorts of Sallading Herbs, and mix them with Salt, Pepper, Butter, and a Lemon Squeeze; serve this upon toasted Bread.
Make a Farce, finely chopped, with Bread soaked in Cream, Truffles, one or two fat Livers, Marrow, Parsley, Shallots, Pepper and Salt, all well mixed with Eggs; spread it upon pieces of Bread cut into Toasts, Bread, and Farce, much of an equal thickness; smooth them over with a Knife dipped in Yolks of Eggs; strew Bread Crumbs over, and fry them: Serve a clear Sauce under.
Mince a roaded Kidney, with half of its Fat; season it with Pepper and Salt, chopped Shallots, Parsley, and a little green Sweet Basil; mix it together with Yolks of Eggs, and lay it upon pieces of Bread, as the former, or cut the Bread in what shape you think proper; finish them with Bread Crumbs; put them into a Baking-dish, upon thin slices of Lard, to bake in the Oven; when done, drain the Fat off, and wipe the Bread with a Linen Cloth; serve with a little Gravy under.
Cut as many thin slices of Ham as you propose making Toasts; (it must be soaked some time, except it should be quite fresh;) soak the slices of Ham, in a Stewpan, over a slow Fire; turn them once or twice, (they require but a short time to do;) take the Ham out, and fry the Bread in the Fat; you may add a little Butter; put them on the Table~dish, and the slices of Ham upon them; keep them warm: add to a little Cullis, in the same Pan, a little Vinegar, and Pepper; boil it a moment, stirring with a Spoon: Serve this Sauce upon the Toasts. - You may make the same with fresh Bacon, also pickled Pork, which is to be dipped in Batter, and fried: Serve upon fried Bread, with a little Sauce under.
Mince the Livers of any sorts of Fish, also Par-sley, Shallots, Capers, Pepper and Salt; simmer it on the Fire some time, with a good bit of Butter, then let it cool; fry some Bread in Butter, cut into different shapes, and lay this Preparation upon it, and cross-bar it over with fillets of Anchovies; baste with melted Butter, and Bread Crumbs, bake in a mild Oven about half an hour on a Baking-plate, and serve with a little melted Butter, and a good Lemon Squeeze.
The remainder of a Ragout of Salpicon will do for this as well as to make a fresh one; chop it finer than for a Ragout, and mix a little chopped Parsley and Shallots with it, and two Yolks of Eggs; reduce it very thick on the Fire; when it is cold, put it upon toasted Bread cut to what form you please; stick bits of hard Yolks in it, and rub it over with raw ones beat up; garnish with Bread Crumbs; fry in a very hot Fri-ture, or bake in the Oven: Serve a little Cullis Sauce under, with a good Lemon Squeeze. Sec Salpicon Sauce.
Make a Ragout of Spinach, or any other; season it as if for the Table, without Toast; when it is cold, mix it with a few Yolks of Eggs, finish after the same manner, with Eggs and Bread Crumbs, and fry or bake it.
Rôties en Rochers, Rock, to look like Biscuits so called. Make a Cream as directed for Franchipane, Page 419. When it is cold, mix it with four Yolks of Eggs, and beat the Whites to a froth; spread the Cream upon pieces of fried Bread, cut in different shapes; mix some Sugar with the Whites, put the froth upon it indifferently, and a little rasped Sugar over; bake in a soft Oven; serve dry, hot or cold.
Pound the Breast of a roasted Fowl, with some Beef Marrow, Parmesan Cheese, five Yolks of Eggs, and the Whites whipped to a froth; prepare it upon pieces of Bread cut like Toasts, and fry them in Butter; rub them over with Whites of Eggs; and garnish with Bread Crumbs and Parmesan Cheese mixed; bake in the Oven, and serve a good relishing Cullis Sauce un-der. - You may make a Toast with Truffles, Mush-rooms or any thing else in the same manner.