DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | Emily Netuzed recipe book, August 1874

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Anchovy Eggs (Mitchell)
Take a doz hard-boiled Eggs, cut them in halves, take out the yolks & pound them in a mortar with 3 oz Butter, 8 or 10 Anchovies (pounded) a little Cayenne Pepper, pass thro' a Sieve, & fill the Whites, dish up in a Pyramid, & strew some Lobster Coral over the whole.
Bouchées à la Théodore (Cricket/1870 for a [illegible]
Line some small oval or round Tartlet Pans with Puff Paste, then mix a little grated Ham with some finely minced Game or Chicken, a little grated Parmesan Cheese, a little white Sauce & (Nutmeg if liked) fill the Tartlet Pans with this Mixture, adding to each a little Butter & Cheese made into a Paste & brown over with the Salamander.
Croustades of Game (for an Entrée)
The same little Tartlet Pans fill with minced Game or Chicken & Ham & Mushrooms & minced (but not too fine) the Pans being previously lined with Puff Paste, cover with Bread-crumbs & bake a few minutes. Cricket - 1870

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Anchovy Eggs (Mitchell) Take a doz hard-boiled Eggs, cut them in halves, take out the yolks & pound them in a mortar with 3 oz Butter, 8 or 10 Anchovies (pounded) a little Cayenne Pepper, pass thro' a Sieve, & fill the Whites, dish up in a Pyramid, & strew some Lobster Coral over the whole. Bouchées à la Théodore (Cricket/1870 for a [illegible] Line some small oval or round Tartlet Pans with Puff Paste, then mix a little grated Ham with some finely minced Game or Chicken, a little grated Parmesan Cheese, a little white Sauce & (Nutmeg if liked) fill the Tartlet Pans with this Mixture, adding to each a little Butter & Cheese made into a Paste & brown over with the Salamander. Croustades of Game (for an Entrée) The same little Tartlet Pans fill with minced Game or Chicken & Ham & Mushrooms & minced (but not too fine) the Pans being previously lined with Puff Paste, cover with Bread-crumbs & bake a few minutes. Cricket - 1870