Half a pound puff paste, 2 ozs. cooked macaroni (the large, straight kind), ¹⁄₂ pint salsify (cooked, and cut into small pieces), six champignons, ¹⁄₄ pint cooked Japanese artichokes, 1 gill thick white sauce, parsley, lemon, 1 teaspoonful onion (scalded and minced), grated Parmesan, brown sauce.
Method.—Line a buttered mould with the paste rolled out to a moderate thickness, and fill it with alternate layers of the macaroni, cut into small pieces, salsify, and artichokes, and over each layer scatter a few slices of champignons, a little grated cheese, a few drops of lemon-juice, and season with salt, freshly ground black pepper, and nutmeg. When the mould is full, pour in as much sauce, mixed with some of the liquor in which the champignons were preserved, as is required, then cover in with a round of paste and bake in a moderately quick oven for from three-quarters to one hour; turn out carefully on to a hot dish and surround with brown sauce.
SALSIFY OMELET
Four ounces salsify, colourless vegetable stock, small quantity very thick white sauce, 3 eggs, 1³⁄₄ ozs. butter, seasoning, fried breadcrumbs.
Method.—Prepare the salsify (freshly cut) in the usual way and cook it until tender in the stock, then drain thoroughly, cut it into pieces of about an inch in length, and put into a saucepan containing a quarter of an ounce of butter seasoned with salt, pepper, cayenne, and lemon-juice; cover it with the white sauce and keep it hot by the side of the stove until the omelet is made. To prepare the latter, break the eggs, which should be new laid, into a basin, season with salt, pepper, and nutmeg, and whisk them well, then add half an ounce of butter cut into tiny pieces. Melt one ounce of butter in an omelet pan of suitable size and, directly it is hot, pour in the eggs; draw the pan to the hottest part of the stove (the fire should be clear and brisk) and stir the mixture with a fork until it begins to set; then loosen it round the sides and thrust the fork through it in two or three places to prevent the omelet sticking and to allow the unset portion to come into contact with the hot pan; when it is almost set enough, spread the salsify over one half of the omelet and fold the other half over and carefully turn it on to a hot dish, surround it with fried breadcrumbs (prepared in the same way as for game), and serve at once. The appearance of the omelet will be improved if the uppermost side is brushed over with warm butter and sprinkled with parsley.
SALSIFY PATTIES
Salsify (also named vegetable oyster), white sauce, cream, lemon-juice, seasoning, puff-paste pattie-cases, white stock, butter.
Method.—Scrape the salsify thoroughly, wash it, and cook it until tender in colourless vegetable stock; drain well and cut it into pieces of about two inches in length, pour over them a small quantity of warm butter which has been seasoned with lemon-juice, black pepper, and salt, and leave until the butter is cold. Make a small quantity of nicely-flavoured thick white sauce and mix it with an equal quantity of boiling cream (if practicable); season with salt, black pepper, nutmeg, and cayenne, and add a squeeze of lemon-juice, then put the pieces of salsify into the sauce and heat them gradually. Have ready the requisite number of pattie cases; fill them with the salsify, put them into the oven for a few moments, and serve as soon as they are thoroughly hot.
SAVOURY MACARONI
Three ounces of Swiss egg macaroni, rather more than 1 pint brown vegetable stock, grated cheese, ¹⁄₂ oz. flour, 1 oz. butter, 1 tablespoonful tomato catsup, seasoning.