then put in the fish and parsley, and when hot add the eggs, previously beaten with 2 tablespoonfuls of the milk in which the haddock was cooked. Season to taste with pepper and nutmeg, and stir by the side of the fire until the mixture thickens. Meanwhile prepare 8 croûstades of brown bread (see Caviare Croûstades, No. 2724), fill them with the fish preparation, garnish with parsley and Krona pepper, and serve as hot as possible.
Time.—40 minutes. Average Cost, 8d. or 9d. Sufficient for 6 or 7 persons. Seasonable at any time.
2807.—SMOKED HADDOCK CROÛTES. (Fr.—Croûtes de Merluche fumée.)
Ingredients.—2 tablespoonfuls of finely-chopped cooked haddock, ½ an oz. of butter, ½ an oz. of flour, ¼ of a pint of milk, anchovy essence, ½ a teaspoonful of finely-chopped parsley, Krona pepper, cayenne, 8 round croûtes (2 inches in diameter) of fried bread.
Method.—Heat the butter in a small stewpan, stir in the flour, pour in the milk, and boil well. Add the fish, anchovy essence, Krona pepper, and cayenne to taste, and stir until thoroughly hot. Pile lightly on the croûtes, garnish with parsley and Krona pepper, and serve as hot as possible.
Time.—15 minutes. Average Cost, 6d. Sufficient for 6 or 7 persons. Seasonable at any time.
2808.—SMOKED HADDOCK SOUFFLÉ. (Fr.—Soufflé de Merluche fumée.)
Ingredients.—1 small cooked smoked haddock, 1 oz. of butter, 2 eggs, anchovy essence, cayenne, Krona pepper, 8 or 9 china or paper soufflé cases, clarified butter.
Method.—Coat the soufflé cases thickly with butter. Pound the fish whilst warm, adding the yolks of the eggs one at a time and the butter gradually, season highly with cayenne and Krona pepper, and when perfectly smooth pass through a fine sieve. Whisk the whites of egg to a stiff froth, stir them lightly into the mixture, fill the cases ¾ full, and bake in a quick oven for about 10 minutes. Sprinkle with Krona pepper, and serve quickly.
Time.—Half an hour. Average Cost, 8d. Sufficient for 6 or 7 persons. Seasonable at any time.
2809.—SWISS EGGS. (Fr.—Œufs à la Suisse.)
Ingredients.—8 eggs, 3 tablespoonfuls of grated cheese, 1½ ozs. of butter, salt and pepper, cayenne.
