Jeanne Jardine

“ Drain the rice thoroughly and put it back into the saucepan for a few minutes to dry by the side of the stove; then season it with salt, freshly-ground black pepper, a dust of curry powder, and a tablespoonful of grated Parmesan cheese, and spread it out on a flat dish. When cold, take about a heaped dessertspoonful of the rice at a time and form it into four or five little round cakes, capable of taking a poached egg; brush the rice cakes over with egg, then cover them with fine, dried breadcrumbs, and fry them in a bath of boiling fat until they are a deep gold in colour. ”

“ Method.—Slice the tomatoes and cook them with the onion in one ounce of butter until they are tender, then pass them through a sieve. Melt two ounces of butter and stir in the flour, and when smoothly mixed, moisten gradually with the milk, stirring quickly until a very thick sauce is made; turn the latter into a basin, and add the yolks of the eggs, season with salt, pepper, a very little mixed spice, and a large tablespoonful of grated cheese, then stir in half a pint of the tomato pulp (straining off any excess of juice) , and lastly the whites of the eggs whisked to a very stiff froth. ”

“ Then mould it on a hot dish into the shape of a thick oval cake, smoothing the surface, and with a spoon make as many little hollows (they must not be deep) , at even distances, as there are eggs, and into each hollow put one of the eggs, prepared as below, and garnish the edge of the moulded beans with little triangular-shaped croutons of fried bread. Butter as many china egg-cookers as are required, and sprinkle sufficient of the chopped herbs and onion to cover the inside of each cooker. ”