Cornish Leeky Pie
2 hard-boiled eggs
1 tablespoon margarine
A little pepper and salt
1 table spoon water
METHOD : Fill a pie dish with well washed leeks, sliced eggs, a little pepper and salt, a tablespoon of margarine, cut into pieces, and a tablespoon of water. Cover with a good crust and bake in a moderate oven for 1 hour and a half.
Curried Lentils with Poached Egg On Top
4 oz. lentils
1 large onion
4 oz. rice
1 tablespoonful curry powder
2 oz. butter or margarine
METHOD : Boil enough rice (about 4 oz.) to make a substantial ring round the lentils. One or more poached eggs. Boil the lentils till tender, i.e. for about 30 minutes in 3/4 pint water. Slice the onion thinly and fry, in butter or margarine, till golden
brown. Add curry powder and fry for 2 minutes, stirring gently. Mix with cooked lentils and cook gently for a further 20 minutes.
Season and serve very hot with the boiled rice in a ring round the lentils, and the poached egg or eggs on top.
Suficient for 4 adults.
N.B.—If brown lentils are used they should be soaked overnight and be boiled for an hour instead
Dutch Onion Crisps
12 small onions
2 cupfuls cooked peas
3 oz. butter or margarine
2 tablespoons flour
1 teacupful minced walnut kernels
1 teacup breadcrumbs
1/2 pint milk
1/2 pint water
METHOD : Peel the onions and boil them in the milk together with the water, and when tender remove the onions from the saucepan, taking care not to break them. Now grease a baking-tin (about 10 inches by 8 inches) and place in it the onions,
covering them with peas. Make a sauce by melting the butter in a Stewpan, working in the flour, then the milk and water the onions were boiled in, and seasoning to taste. Pour over onions and peas.
Now mix the walnuts and breadcrumbs together and bind with enough oiled butter or margarine to make a stiff mixture and spread over. Bake in a hot oven until a golden brown — about 20 minutes.
Gnocchi of Semolina
METHOD : Take 1 pint of milk, bring to the boil, sprinkle in 4 1/2 oz. of semolina and cook until clear ; before taking off the flame add salt to taste, 1 oz. of margarine and 3/4 oz. of Parmesan cheese. Before it gets cold, mix in 2 eggs, then pour it out on a dish, spreading it in an even thickness of about three quarters of an inch. When cold cut it in small pieces. Pile them one on another in a fireproof dish, adding between each layer dabs of margarine (I oz. in all) and some grated Parmesan cheese (but not on the top), put the gnocchi into a hot oven to be slightly browned, and serve hot.