[No. 79.]—Haricots on Bread.
- ½ pint soaked haricot beans.
- 1 pint water.
- 2 tablespoons mashed potato.
- 1 dozen Brussels sprouts.
- 3 onions.
- The yolks of 2 eggs.
- 1 gill of rich sauce.
- 1 teaspoon salt.
- 12 small rounds of bread without crust.
Slice the onions and boil them with the beans in the water for one and a quarter hours, then add the salt and boil again without the saucepan lid, until the beans are dry. When quite dry rub them through a wire sieve, place the pulp in a small stewpan, add the yolks of eggs and the sauce, and stir over a gentle heat until the eggs thicken, but not boil, or they will curdle; then stir in the potato. Butter the rounds of bread (which should be about two and a half inches in diameter) on both sides, lay in a baking tin, and spread the mixture very thickly on them. Bake in a moderate oven for about ten minutes. Then place a cooked sprout in the centre of each round, and replace in the oven for a few minutes to re-heat before serving.
[No. 80.]—Savoury Haricots on Toast.
- 1 pint water.
- ½ pint soaked haricot beans.
- 1 tablespoon cream or milk.
- 1 teaspoon lemon juice.
- ¼ teaspoon salt.
- A very little grated nutmeg.
- A very little pepper.
- A little cooked spinach.
- 4 eggs.
- 4 rounds hot buttered toast.
Stew the haricot beans gently for three hours, rub through a wire sieve with a wooden spoon, add cream, salt, lemon juice, pepper and nutmeg, have ready four poached or baked eggs, four small rounds of buttered toast, and a little cooked and seasoned spinach. Place a layer of the haricot cream on the toast (about a quarter of an inch thick), then a layer of spinach, stamp out the yolks of the eggs with a pastry cutter leaving a quarter of an inch border of white, and place one on the top of each round. This is a very pretty and tasty dish.
[No. 81.]—Haricot Beans with Eggs.
- 3 tablespoons cooked haricot beans.
- 3 tablespoons liquor from ditto.
- 1 tablespoon mashed potatoes.
- 3 or 4 eggs.
- Salt and pepper to taste.
- 2 teaspoons Worcester sauce.
- 1 teaspoon fine mixed herbs.
- 2 teaspoons browned bread crumbs.
Mix the beans (which should have been cooked according to [No. 43], omitting the potatoes), the liquor, potatoes and seasonings, except the herbs, well together, pour into a flat pie dish, break on the top as many eggs as are needed to cover the mixture, sprinkle over them the bread crumbs and herbs mixed, and bake until the eggs are set.