1885 New Guide Hotel Bar Restaurant

THE NEW GUIDE FOR HOTELS, ETC.

264

Entree a la Bailey Walker.

(Vegetarian Entree.)

Ingredients : salt, white sifted bread crumbs, oil, eggs, parsley, (corn flour and milk, if no cream is obtainable.) Boil salsify root till tender. This can be procured by sending a few stamps to Covent garden, if unobtainable in country towns. Make it into a puree, mix with cream, season, and keep hot. Bake 6 large potatoes, and when done pass the inside through a wire sieve whilst hot into a basin that is standing Potatoes, butter, cream, salsify,

Add

Whip

butter and

hot

seasoning.

water.

the

in

to make them white as snow.

with

potatoes well Add an egg.

a

fork

Then butter little egg cups wel/y line them

Put about a teaspoonful of salsify

with the potatoe mixture.

Cover with a top of potatoe, brush

cream into each cup.

— dust it with bread

the top of the cone over with egg

crumbs. Slip the little cone on to a pewter metal fish slice, brush the other part with egg, dust with crumbs, and pop into boiling oil gently so as not to disarrange the shape. Fry a delicate brown — drain on 2 papers. Garnish with parsley fried. Arrange the cones in pyramid fashion, and groups of parsley here and there. The dish and napkin on which the entree is served should both be hot. A very de- licious sauce to accompany this can be made out of Nichols' Food of Health. Directions are given with the food so I need not trespass on other people's preserves.

Entree a la Prof. Newman. (The Professor Newman Entree.)

Vegetarian Entree.

French lentils, (yellow,) milk, cro.im, bread

Ingredients: