Breakfast and Supper Dishes
()
About this ebook
Read more from Charles Herman Senn
A Pocket Dictionary of Foods & Culinary Encyclopaedia Rating: 0 out of 5 stars0 ratingsPotato Cookery - 300 Ways of Preparing and Cooking Potatoes Rating: 0 out of 5 stars0 ratingsTasty Ways of Cooking Fish Rating: 0 out of 5 stars0 ratingsSenn's War Time Cooking Guide Rating: 5 out of 5 stars5/5How to Cook Eggs and Omelets in 300 Different Ways Rating: 0 out of 5 stars0 ratingsThe Modern Cook Rating: 0 out of 5 stars0 ratingsPastry-Making and Confectionery - Including the Art of Icing and Piping, also Cakes, Buns, Fancy Biscuits, Sweetmeats, etc. Rating: 0 out of 5 stars0 ratingsThe Paper-Bag Cookery Manual Rating: 0 out of 5 stars0 ratingsRechercheÌ EntreÌes - A Collection of the Latest and Most Popular Dishes Rating: 0 out of 5 stars0 ratings200 Ways to Make a Salad: The Handy 1914 Guide Rating: 0 out of 5 stars0 ratingsEmergency Dinners - The Amateur Cook's Manual Rating: 5 out of 5 stars5/5Ideal Breakfast Dishes, Savouries and Curries Rating: 0 out of 5 stars0 ratingsLuncheon and Dinner Sweets, Including the Art of Ice Making Rating: 0 out of 5 stars0 ratings
Related to Breakfast and Supper Dishes
Related ebooks
A Book Of Scents And Dishes (A Vintage Cookery Books Classic) Rating: 0 out of 5 stars0 ratingsEmergency Dinners - The Amateur Cook's Manual Rating: 5 out of 5 stars5/5Rosie's Riveting Recipes Rating: 0 out of 5 stars0 ratingsRobinetta, There and Back Again, the 2013 log: Robinetta, #2 Rating: 5 out of 5 stars5/5The Fall Of The House Of Usher: Bilingual Edition (English – French) Rating: 0 out of 5 stars0 ratingsCulture of the Fork: A Brief History of Everyday Food and Haute Cuisine in Europe Rating: 5 out of 5 stars5/5River Ouse Bargeman: A Lifetime on the Yorkshire Ouse Rating: 0 out of 5 stars0 ratingsMan Bites Dog: Hot Dog Culture in America Rating: 5 out of 5 stars5/5New Frontier Cooking: Recipes from Montana?s Mustang Kitchen Rating: 0 out of 5 stars0 ratingsHow to Live Aboard a Boat Rating: 0 out of 5 stars0 ratingsVintage Cooking From the 1800s - Poultry: In Great Grandmother's Time Rating: 0 out of 5 stars0 ratingsDelaware Prohibition Rating: 0 out of 5 stars0 ratingsRoberts' Guide for Butlers and Other Household Staff - The House Servant's Directory Rating: 0 out of 5 stars0 ratingsWelcome Aboard Rating: 0 out of 5 stars0 ratingsLost Hancock County, Ohio Rating: 0 out of 5 stars0 ratingsVermont's Marble Industry Rating: 0 out of 5 stars0 ratingsThe Captain’s Best Mate: The Journal of Mary Chipman Lawrence on the Whaler Addison, 1856–1860 Rating: 0 out of 5 stars0 ratingsAdmiral Collingwood: Nelson's Own Hero Rating: 4 out of 5 stars4/5Terrance Talks Travel: The Quirky Tourist Guide to Edinburgh (Scotland) Rating: 3 out of 5 stars3/5Hitler's Vineyards: How the French Winemakers Collaborated with the Nazis Rating: 0 out of 5 stars0 ratingsA Text-book of Tanning: A treatise on the conversion of skins into leather, both practical and theoretical Rating: 0 out of 5 stars0 ratingsDiners of Pennsylvania Rating: 5 out of 5 stars5/5The Last of the Legions and Other Tales of Long Ago Rating: 0 out of 5 stars0 ratingsA Walking Tour of the Boston's North End Rating: 0 out of 5 stars0 ratingsThe House of Mirth Rating: 4 out of 5 stars4/5Lady Fanshawe's Receipt Book: The Life and Times of a Civil War Heroine Rating: 4 out of 5 stars4/5Rhymes of a Rolling Stone Rating: 0 out of 5 stars0 ratingsA History of Domestic Manners and Sentiments in England During the Middle Ages Rating: 0 out of 5 stars0 ratings
Courses & Dishes For You
Joy of Cooking: Fully Revised and Updated Rating: 4 out of 5 stars4/5The New Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking Rating: 5 out of 5 stars5/5DIY Sourdough: The Beginner's Guide to Crafting Starters, Bread, Snacks, and More Rating: 5 out of 5 stars5/5The "I Don't Want to Cook" Book: 100 Tasty, Healthy, Low-Prep Recipes for When You Just Don't Want to Cook Rating: 5 out of 5 stars5/5Taste of Home Copycat Restaurant Favorites: Restaurant Faves Made Easy at Home Rating: 4 out of 5 stars4/5Korean Home Cooking: Classic and Modern Recipes Rating: 5 out of 5 stars5/5The Tucci Table: Cooking With Family and Friends Rating: 5 out of 5 stars5/5One Bowl Meals Cookbook Rating: 4 out of 5 stars4/5Tartine Bread Rating: 4 out of 5 stars4/5The Instant Pot® Meals in a Jar Cookbook: 50 Pre-Portioned, Perfectly Seasoned Pressure Cooker Recipes Rating: 4 out of 5 stars4/5Betty Crocker Lost Recipes: Beloved Vintage Recipes for Today's Kitchen Rating: 4 out of 5 stars4/5Ninja Creami Recipes: Easy, Delicious and Creamy Recipes to Enjoy from Smoothies, Sorbets, Ice Creams to Milkshakes Rating: 0 out of 5 stars0 ratingsMediterranean Diet Cookbook Rating: 5 out of 5 stars5/5The Breakfast Bible: 100+ Favorite Recipes to Start the Day Rating: 4 out of 5 stars4/5What to Cook When You Don't Feel Like Cooking Rating: 0 out of 5 stars0 ratingsSalad of the Day: 365 Recipes for Every Day of the Year Rating: 4 out of 5 stars4/5The Official Downton Abbey Afternoon Tea Cookbook Rating: 4 out of 5 stars4/5The No-Mess Bread Machine Cookbook: Recipes For Perfect Homemade Breads In Your Bread Maker Every Time Rating: 5 out of 5 stars5/5Freezer Meals: 50 Essential Recipes for Today's Busy Cook Rating: 4 out of 5 stars4/5Tasting History: Explore the Past through 4,000 Years of Recipes (A Cookbook) Rating: 4 out of 5 stars4/5The Dutch Oven Cookbook Rating: 4 out of 5 stars4/5Cooking at Home: More Than 1,000 Classic and Modern Recipes for Every Meal of the Day Rating: 5 out of 5 stars5/5Can It & Ferment It: More Than 75 Satisfying Small-Batch Canning and Fermentation Recipes for the Whole Year Rating: 4 out of 5 stars4/5The Unofficial Lord of the Rings Cookbook: From Hobbiton to Mordor, Over 60 Recipes from the World of Middle-Earth Rating: 0 out of 5 stars0 ratingsFrom Scratch: 10 Meals, 175 Recipes, and Dozens of Techniques You Will Use Over and Over Rating: 4 out of 5 stars4/5The Ultimate Soup Cookbook: Over 900 Family-Favorite Recipes Rating: 4 out of 5 stars4/5
Reviews for Breakfast and Supper Dishes
0 ratings0 reviews
Book preview
Breakfast and Supper Dishes - Charles Herman Senn
PREFACE
A BOOK devoted exclusively to Breakfast and Supper Dishes should prove a welcome addition to the culinary library, and will, I venture to hope, be found of real help to all engaged in cuisine and household matters.
My long experience as a practical cook has made it apparent that such a book is badly needed. I do not, therefore, make an apology for offering this small work.
In compiling the recipes I have aimed to introduce as many new and original dishes as possible, so as to bring relief to the monotony of the everyday Breakfast and Supper tables.
I have exercised great care in the preparation of this collection of recipes, so as to produce by clear and easy directions dishes that are at once elegant, tasty, and dainty, without exercising extravagance.
I sincerely trust that this work will be found thoroughly serviceable, even to the inexperienced, for the directions given should enable any one to prepare most of the dishes successfully and without difficulty.
C. HERMAN SENN.
BREAKFAST AND SUPPER DISHES
I
FISH, ETC.
CANAPES OF SOFT ROES OF HERRING, PROVENÇALE STYLE.
Ingredients.—Two to three soft roes, three button onions, a dessertspoonful white wine, 1/2 oz. anchovy butter, four slices of bread, 1 oz. butter, 1 gill Béchamel sauce, 1 oz. Parmesan cheese.
Method.—Toast the bread to a golden colour and cut into eight convenient-sized pieces. Peel and chop the onions, put them in a stewpan, cover with boiling water, and cook for five minutes; strain off the water, and put them in a small sautoir with the butter, let cook for another five minutes, add the Parmesan cheese and the wine, season with a little salt and a pinch of cayenne.
Blanch the soft roes in salted water, drain on a cloth, spread the pieces of toasted bread with the anchovy butter, put a layer of the onion mixture on each, lay a piece of roe on top, and cover with the remainder of the mixture. Sprinkle with breadcrumbs, set in the oven for two minutes, and serve hot.
BLOATER ROES ON CROÛTES A LA YARMOUTH.
Ingredients.—Four to six soft roes of bloaters, one shallot, peeled and chopped, one hard-boiled egg, eight to ten small squares or rounds of fried brown bread (Hovis or Cytos), 2 ozs. butter, half a lemon, cayenne, aromatic spice.
Method.—Melt about an ounce of butter in a sauté-pan. When hot put in the shallot, and blend for a few seconds without browning; put in the roes, and toss them over the fire for a few minutes. Turn on to a plate and let cool. Pound the roes and shallot in a mortar, adding an ounce of butter; season with a pinch of cayenne pepper and some aromatic spice or seasoning (Epice culinaire) to impart a savoury flavour. Spread the mixture thickly on to the prepared croûtes of fried bread. Sprinkle the top with chopped hard boiled white of egg, or form some pretty design with the yolk and white of egg. Squeeze a little lemon juice over each, set in a hot oven for a few seconds, dish up, and serve very hot.
BLOATER FRITTERS.
Ingredients.—Two bloaters, 1 1/2 ozs. grated cheese, frying batter, frying fat.
Method.—Split the bloaters, take out the bones, remove the skins, cut off the heads, and divide each fillet into three or four neat pieces. Mix the frying batter with an ounce of finely grated cheese. Dip each piece of bloater into the batter so as to completely cover it, and drop into very hot fat; fry a golden colour, take up, drain well, and dish up. Sprinkle over some grated cheese, and serve very hot.
SAVOURY SARDINE TIT-BITS.
Ingredients.—2 1/2 ozs. sardine paste (1/2 oz. butter, 2 ozs. sardines), 3 ozs. butter, salt, pepper and cayenne, watercress for garnish, a handful of small cress, one dessert spoonful sweet oil, one teaspoonful vinegar, brown bread, two hard boiled eggs.
Method.—Cut some thin slices of brown bread. Put 2 ozs. of sardine paste in a mortar, and pound with the yolks of two hard boiled eggs and 1 1/2 ozs. of butter; rub this through a fine sieve, and spread it over the slices of bread. Wash the cress and cut it up small, season it with oil, vinegar, salt, and pepper; sprinkle it over the layer of paste. Place another slice of bread on the top, and press together. Spread the top of each with butter, and sprinkle over thickly with finely-chopped whites of hard boiled eggs. Cut them into fanciful shapes or strips about an inch wide. Mix some sardine paste with a little cream or butter, and ornament the surface through a forcing bag, according to taste. Dish them up neatly on a folded napkin or dish paper, and garnish with some picked watercress.
SARDINE ÉCLAIRS.
Carefully wipe a number of sardines, and remove the bones. Roll out some puff paste or short crust about one-eighth of an inch thick, and enclose each sardine neatly in a piece of paste. Shape each piece neatly, and place on a baking sheet. Brush the surface of the éclairs with beaten egg, sprinkle some grated Parmesan and a pinch of Paprika pepper over all. Mark each lightly with the point of a knife, and bake in a well-heated oven for about ten minutes. Arrange on a folded napkin or dish paper, garnish with parsley, and serve hot as a breakfast dish or savoury.
SARDINES WITH PARMESAN.
Ingredients.—One tin sardines, 2 ozs. Parmesan cheese (grated), salt, cayenne and pepper, 1/4 lb. flour, one egg, 1 oz. butter, frying fat.
Method.—Sift the flour on to a board, make a well in the centre of the flour, put in a pinch of salt, a little grated cheese, the yolk of the egg, and a few drops of water. Work this to a stiff but smooth paste, which must be well kneaded for at least ten minutes. Place in the cool for half an hour.
Cut the tails off six or eight sardines, wipe them gently with a damp cloth. Roll out the paste as thinly as possible, and cut into oblong pieces. Oil the butter, dip each sardine in butter, and roll in grated cheese; place on a piece of paste, and wrap up neatly; seal the ends with white of egg. Drop into hot fat, fry gently a golden colour, take up, drain well. Dish up neatly, sprinkle over with grated cheese mixed with a pinch of cayenne pepper, and serve hot.
LOBSTER CROQUETTES.
Ingredients.—One medium-sized lobster, one tablespoonful flour, one whole egg, one yolk of egg, parsley, 1 1/2 ozs. butter, one tablespoonful cream, salt and cayenne pepper, panurette or breadcrumbs, frying fat.
Method.—Split the lobster, crack the claws, remove all the flesh of the lobster and mince it rather finely. The coral (if any) should be removed and pounded with the butter.
Put the butter in a stewpan, when melted add the flour, stir over the fire for a few minutes, but do not let the flour take colour. Moisten with nearly a gill of water or fish stock, mix thoroughly, and allow to boil for a few minutes. Now add the minced lobster and the cream, season to taste with salt and a tiny pinch of cayenne. When thoroughly hot stir in the yolk of one egg, let it bind, then spread the mixture on a plate and allow to cool.
Divide the mixture into six portions, shape each to the form of a cutlet, dip in beaten egg, and cover with panurette or breadcrumbs, fry in deep fat (very hot), drain, arrange on a folded napkin or dish paper, garnish with fried parsley, and serve hot or cold.
CROÛTONS OF LOBSTER À LA DIABLE.
Ingredients.—One lobster, one tablespoonful white wine vinegar, half a lemon, cayenne and mustard, croûtons, 2 ozs. butter, six drops tarragon vinegar, 2 ozs. white breadcrumbs, grated nutmeg, white cream sauce.
Method.—Remove the meat from the shell and head of a lobster, and pound it to a paste with 2 ozs. of butter, one tablespoonful of white wine vinegar, six drops of tarragon, 2 ozs. of white breadcrumbs, and the grated rind and juice of half a lemon. To each 8 ozs. of lobster use one saltspoonful of nutmeg, the same of cayenne, and one teaspoonful of mustard.
Have ready some small croûtons of fried bread, and put a teaspoonful of the mixture on each. Cover with white cream sauce flavoured with cayenne and lemon juice. Dish up, garnish with fried parsley, and serve hot.
DEVILLED CRAB.
Ingredients.—One large crab (boiled), one hard boiled egg, 1 1/2 ozs. butter, salt, pepper and cayenne, parsley for garnish, one large tablespoonful cream, one large tablespoonful tartare sauce, a few drops of lemon juice, breadcrumbs.
Method.—Remove the meat from the shell and claws. Clean the shell, and butter the inside portion. Shred the meat as finely as possible, mix it with the