MOCK CRAB TOAST.—This variety of cheese toast is good for a change. Pound two ounces of cheese with a dessertspoonful of anchovy sauce, a dessertspoonful of made mustard, and one of anchovy vinegar, a pinch of Nepaul pepper, and a little salt, the yolks of two eggs, and a tablespoonful of butter. Mix thoroughly in a basin, and proceed as directed for the Indian cook’s toast.
A toast that might correctly bear the name of RAMEQUIN is to be composed as follows:—Make the mixture exactly as laid down for ramequins en caisses, Chapter XXVI., and put it upon very carefully fried toasts, which should be arranged upon a well-buttered baking dish, and set in the oven for ten minutes, or until the cheese dressings on the toasts rise in the manner of soufflés. If served in the nick of time these little toasts will be found very good.
Never use a rich ripe cheese, or one that has begun to show signs of blue mould, in cookery. A little mildew in a bottle of grated cheese will ruin any dish in which it may be used. Choose a clean, fresh, hard, dry cheese for grating, and one that is sufficiently moist to slice without crumbling for toasting. Parmesan and Gruyère for choice.