Method.—Slice the foie gras, and stamp it into rounds, the same size as the croûtes. Warm them between two plates over a saucepan of boiling water, place them on the hot croûtes, season with salt and pepper, then serve.
Time.—20 minutes. Average Cost, 3d. each. Allow 1 to each person. Seasonable at any time.
2759.—GOLDEN BUCK.
Ingredients.—¼ of a lb. of Cheshire or Cheddar cheese (preferably the former), 2 or 3 tablespoonfuls of ale, ½ a teaspoonful of Worcester or other cruet sauce, ½ a teaspoonful of lemon-juice, 2 eggs, celery-salt, Krona pepper, toast, butter.
Method.—Chop the cheese finely, put it into a stewpan, with ½ an oz. of butter and the ale, and stir vigorously until creamy, then add the Worcester sauce, lemon-juice, and the eggs previously beaten. Season to taste with celery-salt and Krona pepper, and continue stirring briskly until the mixture thickens. Trim the toast, butter well, cut each slice into 4 squares, arrange them compactly on a hot dish, and pour the preparation on to them. Serve as hot as possible.
Time.—10 minutes. Average Cost, 7d. Sufficient for 6 or 7 persons. Seasonable at any time.
2760.—HAM CROÛTES. (Fr.—Croûtes au Jambon.)
Ingredients.—6 ozs. of finely-chopped cooked ham, ½ an oz. of butter, 1 tablespoonful of cream, 2 yolks of eggs, 1 finely-chopped shallot, ½ a teaspoonful of finely-chopped parsley, pepper, 8 round croûtes of fried bread.
Method.—Fry the shallot in the butter until slightly browned, then add the ham and stir over the fire until hot. Now put in the yolks of eggs and cream, season with pepper, stir until the mixture thickens, then dish on the croûtes, and serve sprinkled with parsley.
Time.—15 minutes. Average Cost, 8d., exclusive of the ham. Sufficient for 6 or 7 persons. Seasonable at any time.
2761.—HERRING ROES, CROÛTES OF. (Fr.—Croûtes de Laitance de Harengs.)
Ingredients.—8 fresh soft roes, anchovy paste, toast, butter, 2 lemons, fried parsley, cayenne.
Method.—Cut the toast into round or oval-shaped pieces, butter them liberally, and spread them lightly with anchovy paste. Melt about 1 oz. of butter in a sauté- or frying-pan, and shake or gently toss the roes in it over the fire until lightly browned. Dish on the prepared toast, sprinkle with lemon-juice and cayenne, garnish with slices of lemon and crisply-fried parsley, and serve as hot as possible.
