N.B. — This may be dished in small paper
cases and decorated with salad, etc.
Decoration.
Filling.
2 oz. cooked yellow haddock.
^ gill white sauce.
^ „ cream.
^ gill aspic jelly.
Cayenne, pepper and salt✪ Timbales of Haddock a la Genoise.
[ 158 ]
FILLETS OF HERRING A LA
DUBOIS.
Drain the fillets, slice them, and cut in neat
oval pieces. Have the biscuits and tomatoes
the same shape and size, lay a slice of tomato
on each biscuit and put a piece of herring on
the top. Decorate with a neat design of
white of egg and scatter with the olives and
sieved yolk.
PETITES CRjfcMES A LA JOSEPHINE.
6 small milk biscuits.
6 slices tomato.
3 tinned fillets of herring.
Decoration. — Strips of white of egg.
Chopped olives.
Hard-boiled yolk of egg.
^ lb. raw yellow haddock.
1 egg.
1 oz. butter.
Cayenne pepper.
1 tablespoonful cream.
^ teaspoonful anchovy
essence.
Carmine.
Salt.
Coating. — Beaten egg and bread-crumbs.
Mince the haddock, and pound it with the
butter, egg, and seasonings. Add the cream.
[ 159 ]
anchovy essence, and a little colouring. Place
in small greased tins and poach in the oven till
firm. Turn out and leave till cold. Coat
with egg and bread-crumbs. Fry in deep fat.
Drain well, and garnish with parsley.
BISCUITS A LA DUCHESSE.
6 small savoury biscuits.
Mixture.
2 oz. cooked chicken.
^ tablespoonful thick white
sauce.
\ oz. butter.
Cayenne and salt
^ gill cream.
Decoration. — Chopped truffle.
Cucumber wings or small cress.
Mince the chicken, pound it with the
sauce, butter, and seasonings, and rub through
a sieve. Add the cream beaten, and place the
mixture in a forcing bag. Force large stars
of the mixture on the biscuits, and decorate
with chopped truffle, cucumber, etc.
[ 160 ]
BISCUITS A LA NORMANDIK
Anchovy biscuits.
Shrimp Butter.
1 hard-boiled yolk.
1 oz. butter.
1 tablespoonful shrimps.
1-2 tablespoonfuls cream.
Cayenne and salt.
Colouring.
J gill cream.
Small cress.
Decoration,
Aspic jelly.
Mussels or oysters.
Have the biscuits cut in ovals with an oval
ring of the same size on top. Bake without
colouring and leave till cold.
Shrimp Butter. — Chop shrimps finely, pound
with all other ingredients, and rub through a
hair sieve. Lay two mussels or one oyster on
top of each biscuit and pipe the shrimp butter
round the edge. Pipe the cream on the top,
and decorate with small cress and a little
chopped aspic jelly.
[ 161 ]
MOUSSES OF HAM.
Decoration. — Aspic jelly. Truffle,
ming.
3 oz. ham.
i gill tomato puree.
I „ cream.
^ „ aspic jelly.
2 sheets gelatine.
1 white of egg.
Salt.
Carmine✪ Mousses of Ham.
For diehing. — ^Chopped jelly.
Line and decorate small dariole moulds.
Mince the ham twice, pound it well, and stir
in the tomato purde, the cream slightly beaten,
the seasonings, and carmine. Fold in the
beaten white. Add lastly the gelatine dis-
solved in the aspic jelly, and mould when
slightly thickened. Turn out when set and
decorate with jelly.
N.B. — One large mould may be used instead
of small moulds, and the mousse served as a
cold entree.
11
[ 162 ]
SOUFFLl^S OF HAM.
Make the mixture as above and put it into
small papered souffle cases. When set, remove
the paper, and decorate with whipped cream,
cress, and chopped truffle.
canap:^:s of chickens’ livers.
6 small pastry cases. Fried parsley.
2 chickens’ livers. Glaze.
Thin slices of bacon.
To decorate. — 1 oz. mustard butter✪ Canapés of Chickens’ Livers.
Page 34 · 3 recipe records on this page
Presented as published in 1912. 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
N.B. — This may be dished in small paper cases and decorated with salad, etc.
Decoration.
Filling.
2 oz. cooked yellow haddock. ^ gill white sauce.
^ „ cream.
^ gill aspic jelly.
Cayenne, pepper and salt.
[ 158 ]
FILLETS OF HERRING A LA DUBOIS.
Drain the fillets, slice them, and cut in neat oval pieces. Have the biscuits and tomatoes the same shape and size, lay a slice of tomato on each biscuit and put a piece of herring on the top. Decorate with a neat design of white of egg and scatter with the olives and sieved yolk.
PETITES CRÈMES A LA JOSEPHINE.
6 small milk biscuits.
6 slices tomato.
3 tinned fillets of herring.
Decoration. — Strips of white of egg.
Chopped olives. Hard-boiled yolk of egg.
^ lb. raw yellow haddock. 1 egg.
1 oz. butter.
Cayenne pepper.
1 tablespoonful cream.
^ teaspoonful anchovy
essence.
Carmine.
Salt.
Coating. — Beaten egg and bread-crumbs.
Mince the haddock, and pound it with the butter, egg, and seasonings. Add the cream.
[ 159 ]
anchovy essence, and a little colouring. Place in small greased tins and poach in the oven till firm. Turn out and leave till cold. Coat with egg and bread-crumbs. Fry in deep fat. Drain well, and garnish with parsley.
BISCUITS A LA DUCHESSE.
6 small savoury biscuits.
Mixture.
2 oz. cooked chicken.
^ tablespoonful thick white sauce.
\ oz. butter. Cayenne and salt ^ gill cream.
Decoration. — Chopped truffle.
Cucumber wings or small cress.
Mince the chicken, pound it with the sauce, butter, and seasonings, and rub through a sieve. Add the cream beaten, and place the mixture in a forcing bag. Force large stars of the mixture on the biscuits, and decorate with chopped truffle, cucumber, etc.
[ 160 ]
BISCUITS A LA NORMANDIK
Anchovy biscuits.
Shrimp Butter.
1 hard-boiled yolk.
1 oz. butter.
1 tablespoonful shrimps.
1-2 tablespoonfuls cream. Cayenne and salt. Colouring.
J gill cream. Small cress.
Decoration,
Aspic jelly. Mussels or oysters.
Have the biscuits cut in ovals with an oval ring of the same size on top. Bake without colouring and leave till cold.
Shrimp Butter. — Chop shrimps finely, pound with all other ingredients, and rub through a hair sieve. Lay two mussels or one oyster on top of each biscuit and pipe the shrimp butter round the edge. Pipe the cream on the top, and decorate with small cress and a little chopped aspic jelly.
[ 161 ]
MOUSSES OF HAM.
Decoration. — Aspic jelly. Truffle,
ming.
3 oz. ham. i gill tomato puree. I „ cream.
^ „ aspic jelly.
2 sheets gelatine. 1 white of egg. Salt.
Carmine.
For diehing. — ^Chopped jelly.
Line and decorate small dariole moulds. Mince the ham twice, pound it well, and stir in the tomato purde, the cream slightly beaten, the seasonings, and carmine. Fold in the beaten white. Add lastly the gelatine dissolved in the aspic jelly, and mould when slightly thickened. Turn out when set and decorate with jelly.
N.B. — One large mould may be used instead of small moulds, and the mousse served as a cold entree.
[ 162 ]
SOUFFLl^S OF HAM.
Make the mixture as above and put it into small papered souffle cases. When set, remove the paper, and decorate with whipped cream, cress, and chopped truffle.
canap:^:s of chickens’ livers.
6 small pastry cases. Fried parsley.
2 chickens’ livers. Glaze.
Thin slices of bacon.
To decorate. — 1 oz. mustard butter.
Records on this page
Timbales of Haddock a la GenoiseMousses of HamCanapés of Chickens’ Livers