Cut the tips of the chestnuts (noticing carefully if any are worm-eaten), and boil for half an hour in sufficient water to cover; remove the shells and skins and fry a few minutes in the butter, stir in the flour and salt and fry again, then pour in the milk and parsley and stir five minutes, add the yolk of an egg and stir until it thickens, but do not allow it to boil.
[No. 76.]—Savoury Eggs on Toast.
- 4 eggs.
- 1 tablespoon very fine bread crumbs.
- 1 teaspoon minced parsley.
- A little butter.
- ¼ teaspoon salt.
- ¼ teaspoon pepper.
- ½ teaspoon mixed herbs.
- Buttered toast.
Have ready four well-greased saucers, break the eggs carefully, allowing the white of each egg to drop into a saucer, place the yolks together in a basin and beat them, then stir in the bread crumbs, parsley, herbs, salt and pepper. Well butter four egg cups, fill them with the mixture and stand them in a flat saucepan containing sufficient hot water to reach within a quarter of an inch of the brims, (care must be taken that it does not enter them), and keep the water just below simmering point for about half an hour, or until the mixture has just set. Prepare four rounds of hot buttered toast, place on these the whites, which should have been placed in the oven just long enough to set, turn out the contents of the egg cups on the top, and serve at once.
[No. 77.]—Forcemeat.
- 6 teaspoons chopped parsley.
- 3 teaspoons mixed sweet herbs.
- 3 teaspoons grated lemon rind.
- 2 teaspoons pepper.
- 1 teaspoon salt.
- ½ teaspoon powdered mace.
- 4 ounces bread crumbs.
- 2 eggs.
- 2 ounces butter.
Mix all the dry ingredients thoroughly, then add the butter (which has been previously warmed) and the beaten eggs, and stir all well together.
[No. 78.]—Forcemeat Balls.
- 2 ounces bread crumbs.
- 3 teaspoons chopped parsley.
- 1½ teaspoons mixed sweet herbs.
- 1½ teaspoons grated lemon rind.
- ½ teaspoon pepper.
- ½ teaspoon salt.
- 1 egg.
- 1 ounce butter.
- ¼ teaspoon powdered mace.
- 1 ounce butter for frying.
Mix the dry ingredients thoroughly, then add the butter, and lastly the egg beaten. Stir all well together, form into balls about the size of a large cherry, and fry in the butter until nicely brown. The above quantity will make sufficient balls for the [brown soup No. 3].