chopped parsley, and stir carefully over the spirit flame until the peas and cream are thoroughly hot; the cream must not be allowed to boil. A little fresh butter may be added to the peas if liked.
Time.—10 minutes. Average Cost, 1s. to 1s. 6d. Sufficient for 2 or 3 persons. Seasonable at any time.
3642.—CURRIED TOAST.
Ingredients.—1 sandwich loaf, curry or mulligatawny paste, and anchovy or bloater paste.
Method.—Cut 4 slices from the sandwich loaf, not too thin, and toast them in front of a clear fire; trim off the crusts and butter each slice; then spread with a mixture composed of equal proportions of curry or mulligatawny and anchovy or bloater paste. Cut the prepared toast into fingers, place it in a hot chafing dish to heat it: the toast is then ready to serve.
Time.—10 minutes. Average Cost, 6d. Sufficient for 3 or 4 persons. Seasonable at any time.
3643.—DEVILLED LOBSTER. (Fr.—Homard à la Diable.)
Ingredients.—1 medium-sized lobster, Béchamel sauce, pepper, salt, 1 dessertspoonful of mustard, brandy, bread and butter.
Method.—Remove the meat from the lobster and chop it finely; put it in a chafing dish with enough Béchamel or other white sauce to moisten, season with pepper and salt. Re-heat and add the mustard, mixed with a little brandy or sherry. Have ready some rounds of toasted bread, butter them, and spread them thickly with the hot lobster mixture and serve.
Time.—10 minutes. Average Cost, 2s. to 2s. 6d. Sufficient for 2 or 3 persons. Seasonable all the year.
3644.—FRICASSEED OYSTERS.
Ingredients.—1 dozen large oysters and their liquor, ½ an oz. of butter, ½ an oz. of flour, 1 gill of milk, 1 egg, milk and cream.
Method.—Blanch the oysters, drain and beard them. Melt the butter in a chafing dish, to this add the flour, stir for a few minutes, and moisten with milk and the strained oyster liquor. Bring to the boil, and simmer for ten minutes. Cut the oysters in halves, add them to the sauce, let them get very hot together without boiling, then add the beaten yolk of the egg and a little cream. Season to taste and serve.
Time.—25 minutes. Average Cost, 2s. to 2s. 6d. Sufficient for 2 persons. Seasonable, September to April.
