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Updated: May 7, 2025
Cut out some rounds of bread a good deal larger than a poached egg would be. While these are frying, make a puree of Brussels sprouts. Boil them till tender, squeeze in a cloth. Rub them through a sieve and make into a very thick puree with cream, pepper and salt. Poach a fresh egg for each crouton, and slip it on, very quickly, put some of the green puree round, and serve under a hot cover.
But today something like a discordant note came into it. They were talking politics. The professor was a patriot and a National Liberal. He interrupted the consumption of his peas, seized a crouton with thumb and forefinger, gesticulated with it, and said enthusiastically,
Small game for a small pocketbook, eh, Mr. Hennage?" She came closer to him. "I don't mind telling you just between friends, you understand that I have a couple of hundred to stake you to if you're hard up, but for goodness sake don't tell Mrs. Pennycook. She talks." "Good Lord" gasped the gambler, and choked on a crouton. "D'ye mean it, Miss Donna?" "Certainly."
For serving at the beginning of dinner and giving a zest to the appetite, canapés are extremely useful. They may be either hot or cold and made of anything that can be utilized for a sandwich filling. The foundation bread should be two days old and may be toasted or fried crouton fashion. The nicest way is to butter it lightly, then set it in a hot oven to brown delicately, or fry in hot fat.
Break an egg into each tomato and sprinkle it well with cheese. Place them all in the oven, till the eggs are set, and decorate with sprigs of parsley. Hard-boil some eggs and, while they are cooking, fry a large square slice of bread in butter to make a large crouton. Peel the eggs when they have been in boiling water for ten minutes.
Pile them on the crouton, and have ready a tomato sauce to pour over. Tomato Sauce: Gently stew two pounds of tomatoes and pass them through a sieve, return them to the pan and stir in a mustard-spoonful of mustard, a teaspoonful of vinegar, salt and pepper; heat well; and, if too thin, thicken it with flour to the right consistency.
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