Savouries

60 recipes in this part of High-Class Cookery Recipes, A to Z.

B C E F L M O P S T

B

• Birds' Nests
• Breadcrumbs, Egg and Frying Fat
• Browned Bread-crumbs (Mince half a pound of the meat)

C

• Canapés aux Olives
• Canapés à la Fife
• Cassolettes de Saumon
• Cassolettes of Potato
• Cayenne and Mustard
• Cayenne and Salt (Put the yolks of the eggs)
• Cayenne Pepper (Salt L Take a moderate-sized)
• Cayenne, Salt, and Pepper
• Cheese Aigrettes
• Cheese d'Artois
• Cheese Soufflé
• Cheese Tartlets
• Choufleur au Gratin
• Choux Marin au Parmesan
• Cold Cheese Soufflé
• Croustades
• Croûtes au Fromage
• Croûtes de Fromage Glacées
• Croûtes de Merluche Fumé
• Croûtes of Bread (Mince up the fish)
• Croûtes à la Bernadotte
• Croûtons of Bread (Anchovy or Bloater Paste)
• Croûtons of Bread (Oysters Two ounces of Butter)
• Côtelettes au Fromage

E

• Egg and Bread-crumbs (Boil six eggs quite hard take)
• Egg Cutlets
• Eight Eggs (Thin slices of Gruy re Cheese)

F

• French and English Mustard
• Fried Parsley (Cut the butter into nine)

L

• Lobster Butter

M

• Mushrooms Farcis

O

• One Egg (Bread Fat for frying)
• One Onion (Two ounces of lean Ham One)
• One Tomato (Ounce of Butter)

P

• Paprike and Cayenne Pepper
• Pepper and Salt (Little Brown Sauce)
• Pepper and Salt (One tablespoonful)
• Pepper and Salt (Well wash the rice and boil it)
• Pepper, Salt, Nutmeg (One gill of Cream)
• Prawns

S

• Salt and Cayenne (Fried cro tons of Bread)
• Salt and Cayenne (Take the roes out)
• Salt and Pepper (Three ounces of Puff-paste)
• Salt, Cayenne, and Lemon-juice
• Salt, Cayenne, Nutmeg
• Sardines à la Pietmontaise
• Savoury Cream
• Scotch Eggs
• Six Capers
• Small Salad
• Smoked Salmon (Two tablespoonfuls of Salad)

T

• Talmouse de Merluche Fumé
• Tarragon and Chervil
• Three Eggs (Ounces of Parmesan Cheese)
• Timbales of Haddock
• Tomato Sauce (Remove the shells)
• Twelve Oysters (Half a pound of Puff Paste)