Savouries and Hors d'Oeuvre
Bonnes Bouches de Sardines
Two ounces and a half of Sardine Paste (half an ounce of Butter, two ounces of Sardines).
Watercress for Garnish
Cut some thin slices of brown bread; put two ounces of sardine paste in a mortar, and pound with the yolks of two hard-boiled eggs and one…
Canapis à la Turbigo
Ten Prawns or six Crayfish tails.
Rémoulade Sauce
Cut the prawns, celery, pickles and truffles into small dice. Mix with a little rémoulade sauce, which is a stiff mayonnaise sauce mixed…
Half a Lemon (Pinch of Cayenne)
Cut some slices of stale bread a quarter of an inch thick, stamp out with a plain cutter eight rounds about an inch and a half in diameter…
Caviar à la Diable
One ounce of sweet Almonds (blanched and peeled).
Bread for Croûtes (Cayenne or Nepaul Pepper)
Cut the bread into slices about half inch thick, stamp out some rounds three-quarters of an inch in diameter, scoop out the centre, and fry…
Cayenne Pepper and Lobster Coral
Cut some pieces of bread, round or square, half an inch thick and an inch and a half wide; I 2 hollow out the centre a little; fry them in…
Mustard and Cress (Little Aspic Jelly)
Parsley. Cut the rolls in halves, take out the bread and allow the crusts to dry. Mince up finely the prawns picked, the gherkin, six…
One Lobster (II)
One tablespoonful of White Wine Vinegar.
Croûtons
Remove the meat from the shell and head of a lobster, and pound it to a paste with two ounces of butter, one tablespoonful of white wine…
Lobster Coral
Parsley. Cut eighteen round slices of bread about an inch and a half in diameter and one-eighth of an inch thick, fry in butter, and drain…
Diablotines à la Gruyère (II)
Half a pound of ordinary Pastry.
Anchovy Paste
a Line a dozen small dariole moulds with very thin ordinary paste; meit the butter in a stewpan, add half an ounce of cornflour, then the…
One Yolk of Egg (Two ounces of grated Parmesan)
Cayenne. Parsley. Scrape, wipe, and bone one dozen Gorgona anchovies, roll out some short paste or remnants of puff paste rather thin…
Bacon
Wash and drain the livers, sprinkle them over with a little pepper, salt, and cayenne and a dust of very finely chopped parsley and shalot…
Fleurettes de Foie-gras
One medium-sized tin or terrine of Foie-gras Pâte.
One Truffle (Gill of Mayonnaise Sauce)
Half a gill of Béchamel Sauce. Half a pint of stiff Aspic Jelly.
Mousses de Foie-gras à la
Carrot. Onion. Thyme. Bacon. A glass of Sherry. Procure a terrine of foie-gras, size No. 9 or No. 10. Take out the liver and farce, cut it…
Eight Anchovy Fillets
One dessertspoonful of Anchovy Sauce or Paste.
Cayenne and Salt (Eight fried Cro tes)
Stone the olives. Pound the butter, anchovy paste, yolks of eggs, chutney, and seasoning in a mortar. Then rub them through a sieve. Place…
Pailles au Parmesan à la
Half a pound of short Paste.
One Kippered Herring
Roll the paste out rather thickly, sprinkle it with grated Parmesan cheese, cayenne pepper, and a very little ground mace; fold together…
Two French Gherkins
Half a teaspoonful of chopped Tarragon and Chervil. Half a tablespoonful of Wine Vinegar.
Cassolette Paste
Quarter of a pound of Flour. One ounce and a half of Butter.
Half an Egg
Put the flour in a basin, add the salt, and rub in the butter until quite smooth. Then moisten with the egg, the lemon juice, and a very…
Croûtes à la Josephine
A few drops of Lemon Juice.
Strips of Pimento
Croûtes of Bread, cut crescent shape. Chop the lobster flesh finely, and mix it with the white sauce, cream and tomato sauce. Season with…
Cayenne Pepper (Half an ounce of Cornflour)
Breadcrumbs. Rub the flour and an ounce and a half of butter until quite fine, add a dessertspoonful of anchovy essence, a few drops of…
Petites Condoles au Parmesan
Half a gill of Aspic Jelly. One ounce of grated Parmesan Cheese.
Half a Lemon (Quarter of a teaspoonful)
Quarter of a teaspoonful of Shalots. Cut out eight round pieces of bread about an inch in diameter and half an inch thick; scoop out the…
Petites Pains de Crevettes
Half a pint of picked Shrimps.
Cayenne and Salt (One ounce of Breadcrumbs)
Put the shrimps, chutney, gherkins, and olives (stoned) in a mortar, and pound them until very fine, then add the stock. Beat up the cream…
Petits Paniers à la Jardinière
(Little Baskets of Savoury Vegetables.) Ingredients. Quarter of a pound of Short Paste.
Pepper and Salt (Line eight small patty pans)
Line eight small patty pans with the paste, shape some twisted slips of paste, bake them, and fasten each end crossways, with some yolk of…
Petites Pâtés Chauds de
Crevettes. (Prawn Patties, Hot.) Ingredients. Spawn. Quarter of a pound of Short Crust.
Petites Tranches de Caviar
à la Rémoulade. (Little Slices of Caviare.) Ingredients.
Made Mustard
Cut twelve slices of thin brown. bread and butter, stamp them out with a heart-shaped cutter about one and a half inches long. Mix a few…
Ingredients for the Farce
Half an ounce of cooked Ham. Half an ounce of grated Parmesan Cheese.
Tomato Sauce
Parsley. Ingredients for the Nouilles Paste. Quarter of a pound of sifted Flour.
One Egg (Little Water)
Pound these ingredients (except the tomato sauce) in a mortar; then pass them through a wire sieve; season with pepper, salt, nutmeg, and…
Tartines à la Lucullus (Pastry Sandwiches of Anchovy)
(Pastry Sandwiches of Anchovy Paste.) Ingredients. Half a pound of Puff Paste.
Anchovy Sauce
Two Yolks of Eggs hard boiled. Olives. A little Lax, Cayenne. Gherkins. Take half a pound of puff paste; give it three consecutive turns…
Tranches Viennoises à la (Tomate Slices of Bread spread)
Tomate. (Slices of Bread spread with Chicken or Veal Paste and Tomatoes.)
Brown Bread
One ounce and a half of Butter. Two ounces of white Meat, Chicken or Rabbit.
Salt and Pepper (Tarragon and Chervil a few)
Tarragon and Chervil, a few spoonfuls of each. Quarter of a pound of cooked Ox-tongue or Ham.