2813.—YORKSHIRE RABBIT OR RAREBIT.
Ingredients.—4 ozs. of Cheshire or Cheddar cheese, ½ an oz. of butter, 3 tablespoonfuls of milk or ale, Worcester sauce or vinegar, mustard, pepper, buttered toast, 2 poached eggs.
Method.—Cut the cheese into small pieces, place them in a saucepan with the butter, milk or ale, add a little made mustard, a few drops of Worcester sauce or vinegar, pepper to taste, stir and cook gently until the mixture resembles thick cream. Meanwhile, prepare 1 slice of buttered toast, trim the edges and cut it in two, and poach the eggs in as plump a form as possible. Pour the cheese preparation over the toast, lay the eggs on the top, and serve quickly.
Time.—Quarter of an hour. Average Cost, about 8d. Sufficient for 2 persons. Seasonable at any time.
2814.—ZÉPHIRES OF CHEESE. (Fr.—Zéphires au Parmesan.)
Ingredients.—3 heaped tablespoonfuls of Parmesan cheese, 1 oz. of gelatine, ½ a pint of cream, ½ a pint of milk, cayenne, salt.
Method.—Soak the gelatine in the milk for ½ an hour, then stir it over the fire until it is dissolved. Let it cool, add the cheese, the cream previously stiffly-whipped, and seasoning to taste. Turn into oval fluted zéphire moulds, set on ice until firm, then unmould and serve garnished with chopped aspic jelly and shredded truffle and pimiento.
Time.—About 4 hours. Average Cost, 1s. 3d. to 1s. 6d. Sufficient for 6 or 7 persons. Seasonable at any time.
Note.—By changing the shape of the mould, the term Zéphire may be applied to many of the preparations described as Dariols, Timbales and Soufflés.
Breakfast Dishes
2815.—AMERICAN FISH PIE.
Ingredients.—½ a lb. of cooked turbot, cod or other white fish, ¾ of a lb. of mashed potato, 1½ ozs. of butter, 1 oz. of grated Parmesan cheese, ½ a pint of white sauce (see Sauces), 2 yolks of eggs, 1 whole egg, nutmeg, salt and pepper, cayenne.
Method.—Free the fish from skin and bones, divide it into large flakes, and put them into a stewpan with an ½ oz. of butter, the sauce and cheese, season with salt, pepper, and a few grains of cayenne, and heat gradually by the side of the fire. Melt the remaining ounce of butter in another stewpan, add the potato, 2 yolks of eggs, season well with salt and pepper, and stir the ingredients vigorously over the fire until thoroughly hot. Have ready a well buttered pie-dish, line the bottom and sides thinly with potato purée, using about half of it, put
