Anchovies a la Seville ; Anchois a la Seville. — Make
some little square croiltons of bread, and fry a pale colour.
Make some anchovy cream, and spread on the croiltons,
place on this a stoned olive with a fillet of anchovy rolled
round, in the centre and in two corners pile up some
lobster spawn, and in the other two the fmelj chopped yolk
of a hard-boiled egg.
Anchovy Creams; Cremes d' Anchois. — Take some of
Cunningham and Fourrier's pdte cUanchois. Mix it with
some thick cream into which half a pint of aspic jelly
has been mixed, add some carmine till the mixture
becomes a pretty salmon colour ; wet some little dariole
moulds, into which lobster coral has been sprinkled, put
in the anchovy mixture, and let it stand on ice for a
couple of hours ; turn out and garnish with chopped aspic
and chervil leaves.
Anchovy Mayonnaise ; Mayonnaise d' Anchois. — Get a
small tin of haricots verts, place the beans on a sieve, and
pour over them sufficient warm water to free them from
the liquor in which they have been preserved. When
properly drained arrange them on a dish and cover them
FISH SAVOUEIES
183
with mayonnaise sauce, then place some filleted anchovies
in the centre of the beans, so that they form a star shape.
Anchovy Tartlets ; Petits Pates d'Anchois. — Fry
some pieces of bread about three inches long, one inch
broad, and a quarter of an inch thick, in butter. When
baked drain them and lay on them small strips of boned
anchovies in lattice form, put them round a plate in the
shape of a crown. Pound hard-boiled eggs, cucumber, and
parsley together ; put this mixture in the centre, and
sprinkle the whole with oil and vinegar✪ Anchovy Tartlets.
Buisson de Poisson. — Take a stale loaf, trim away the
crust and cut the crumb to a square block. Take four
lobsters, and hang one on each side of this with the tail rest-
ing on the top of the block, and the head in the dish ; cover
the empty spaces with parsley and lay crayfish and prawns
upon it. Place parsley and prawns round the group and
fasten three or four crayfish on the top of it with silver
hdtelets.
Canapes a la Battenburg. — Cut little rounds of bread,
fry them a delicate gold colour ; curl some boned anchovies
round on them, dust them with Nepaul pepper, and pour
over them some whipped cream which has been flavoured
with two or three drops of essence of anchovy.
Crawfish a la Parisienne ; Ecrevisse a la Parisienne. —
Line the mould with aspic jelly. When the jelly is set,
put in a layer of chaud-froid sauce, coloured with lobster
butter, and fill them up with crayfish tails mixed with
aspic mayonnaise.
Dried Cod's Roe ; Laitance de Morue fume. — Slice some
dried cod's roe, pound it with some butter in a mortar,
and season with a little cayenne. Fry some croittons and
place this mixture thickly on them, buttering the croHtons
first with egg-butter.
Iced Crab Souffle. — Pound the white meat of the crab,
moisten with cream, add the rich part, whip up some aspic
jelly✪ Iced Crab Souffle, mix all together, pile high in a souffle tin, and ice;
or the crab mixture can be placed in the centre, and the
jelly round and over it.
184
THE housewife's EEFEEEE
Lobster a la Boulevard; Homard a la Boulevard. — ✪ Lobster a la Boulevard
Page 127 · 3 recipe records on this page
Presented as published in 1898. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Anchovies a la Seville ; Anchois a la Seville. — Make some little square croiltons of bread, and fry a pale colour. Make some anchovy cream, and spread on the croiltons, place on this a stoned olive with a fillet of anchovy rolled round, in the centre and in two corners pile up some lobster spawn, and in the other two the finely chopped yolk of a hard-boiled egg.
Anchovy Creams; Cremes d' Anchois. — Take some of Cunningham and Fourrier's pdte cUanchois. Mix it with some thick cream into which half a pint of aspic jelly has been mixed, add some carmine till the mixture becomes a pretty salmon colour ; wet some little dariole moulds, into which lobster coral has been sprinkled, put in the anchovy mixture, and let it stand on ice for a couple of hours ; turn out and garnish with chopped aspic and chervil leaves.
Anchovy Mayonnaise ; Mayonnaise d' Anchois. — Get a
small tin of haricots verts, place the beans on a sieve, and pour over them sufficient warm water to free them from the liquor in which they have been preserved. When properly drained arrange them on a dish and cover them
FISH SAVOURIES
with mayonnaise sauce, then place some filleted anchovies in the centre of the beans, so that they form a star shape.
Anchovy Tartlets ; Petits Pates d'Anchois. — Fry
some pieces of bread about three inches long, one inch broad, and a quarter of an inch thick, in butter. When baked drain them and lay on them small strips of boned anchovies in lattice form, put them round a plate in the shape of a crown. Pound hard-boiled eggs, cucumber, and parsley together ; put this mixture in the centre, and sprinkle the whole with oil and vinegar.
Buisson de Poisson. — Take a stale loaf, trim away the crust and cut the crumb to a square block. Take four lobsters, and hang one on each side of this with the tail resting on the top of the block, and the head in the dish ; cover the empty spaces with parsley and lay crayfish and prawns upon it. Place parsley and prawns round the group and fasten three or four crayfish on the top of it with silver hatelets.
Canapes a la Battenburg. — Cut little rounds of bread, fry them a delicate gold colour ; curl some boned anchovies round on them, dust them with Nepaul pepper, and pour over them some whipped cream which has been flavoured with two or three drops of essence of anchovy.
Crawfish a la Parisienne ; Ecrevisse a la Parisienne. —
Line the mould with aspic jelly. When the jelly is set, put in a layer of chaud-froid sauce, coloured with lobster butter, and fill them up with crayfish tails mixed with aspic mayonnaise.
Dried Cod's Roe ; Laitance de Morue fume. — Slice some dried cod's roe, pound it with some butter in a mortar, and season with a little cayenne. Fry some croittons and place this mixture thickly on them, buttering the croHtons first with egg-butter.
Iced Crab Souffle. — Pound the white meat of the crab, moisten with cream, add the rich part, whip up some aspic jelly, mix all together, pile high in a souffle tin, and ice; or the crab mixture can be placed in the centre, and the jelly round and over it.
THE housewife's EEFEEEE
Lobster a la Boulevard; Homard a la Boulevard. —
Records on this page
Anchovy TartletsIced Crab SouffleLobster a la Boulevard