SCALLOPED CURRY
Almost any kind of cooked vegetables cut into neat pieces (including potatoes), 2 or 3 tablespoonfuls cooked white haricot beans, curry sauce (see [page 104]), boiled rice, butter, breadcrumbs.
Method.—Let the vegetables simmer gently in a small quantity of butter (seasoning them with salt, pepper, and a dust of sugar) for fifteen minutes, then pour the curry sauce over them and let them cook in a moderate oven for half an hour. Fill some buttered china scallop shells with the curry; cover the top with rice, place some small pieces of butter on it, and scatter with finely-sieved dried breadcrumbs, and bake in a quick oven for about a quarter of an hour.
SCOTCH EGGS
Three hard-boiled eggs, nut mixture as for Rissolettes ([page 77]), 1 raw egg, breadcrumbs, mashed potato, French beans, Dutch sauce (see [page 104]).
Method.—Take the shells from the eggs and dust them lightly with flour, then cover them evenly with the nut mixture, brush them over with beaten egg, and cover them thickly with finely sifted breadcrumbs. Have ready a pan of deep, boiling fat; fry the eggs in it until they are nicely browned and drain them on taking them from the fat; cut each through the middle with a sharp knife, arrange the pieces on a border of mashed potato, and fill the middle of the dish with some carefully boiled French beans (or any other suitable vegetable) masked with Dutch sauce.
SPAGHETTI A L’ITALIENNE
Three ounces of spaghetti, 2 ozs. butter, 3 ozs. grated Parmesan cheese, tomato conserve, croutons, seasoning.
Method.—Cook the spaghetti in plenty of boiling salted water until it is tender, then drain it well and put it into a saucepan containing one ounce of warm butter; season it with salt, freshly-ground black pepper, and a little cayenne, and stir over the fire for a few minutes, then add sufficient tomato conserve to moisten the spaghetti, and the remaining ounce of butter divided into small pieces; when it is thoroughly hot scatter in the cheese, turning the spaghetti lightly and quickly with a fork while doing so, and directly the cheese “spins” into long threads, turn it on to a hot dish and serve at once garnished with little croutons of fried bread.