INGREDIENTS.--Toast 2 or 3 slices of bread, or, if wanted very savoury, fry them in clarified butter, and spread on them the paste. Made mustard, or a few grains of cayenne, may be added to the paste before laying it on the toast.
Showing posts with label Toast. Show all posts
Showing posts with label Toast. Show all posts
One-fourth pound grated cheese, one-fourth cup cream or milk, one-half teaspoonful mustard, one-half teaspoonful salt, a little cayenne pepper, one egg, one teaspoonful butter, dry toast. Put cheese and milk or cream in double boiler, mix mustard, salt and cayenne; add egg and beat well. When cheese is melted, stir in mixture of dry ingredients and the egg, then the butter, and cook until it thickens. Stir constantly. Pour it over toast. Moderate heat and constant stirring, two important points.
Take the yolk of an egg and beat it well, pour into it stirring all the time a dessert spoonful of Worcestershire sauce, a teaspoonful of anchovy sauce, a piece of butter the size of a walnut, a large tablespoonful of finely minced meat (fowl is better) a dash of red pepper, salt and black pepper to taste and a dash of nutmeg. Mix all well together until it becomes a paste. Spread it on slices of toast, place it in the oven a few minutes and serve hot.
French Toast
Author: Top of the Rock Astronaut / Labels: ToastTo 1 egg well-beaten, add 1 cup of milk and a pinch of salt. Dip slices of bread into this mixture, allowing each slice to become very moist. Brown on a hot-buttered griddle, spread with butter and serve at once.
Put a tablespoonful of butter in the blazer and let the melted butter run over the bottom. Then add 2 cups of cheese grated or cut into dice. Stir until melted, then add the yolks of 2 eggs, beaten and diluted with ½ a cup of tomato purée, ¼ of a teaspoonful each of soda, salt, and paprika. Stir constantly until the mixture is smooth, then serve on bread toasted upon but one side.
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