A guide to modern cookery

Finely pound four oz. of smoked salmon with as much butter, and rub through a fine sieve. : 292—PAPRIKA BUTTER Soften four oz. of butter in a bowl, and mix therewith a small teaspoonful of paprika infused in a few drops of white wine or consommé, with a view to strengthening the colour of the: paprika. 293—PIMENTO BUTTER Pound four oz. of preserved or freshly-cooked capsicum ; add as much butter thereto, and rub through a fine sieve. 294—CAVIARE CREAM Pound four oz. of preserved caviare and add thereto, little by little, two tablespoonfuls of fresh cream and two oz. of softened butter. Rub through a fine sieve, and finish the preparation by an addition of three tablespoonfuls of whisked cream. N.B.—This cream and those that follow often take the place of the butters in the preparation of hors-d’ceuvres. The addition of previously well-softened butter to these creams is necessary in order to make them sufficiently consistent when they cool. 295—LOBSTER CREAM Pound four oz. of lobster trimmings, spawn, and coral, and add thereto three tablespoonfuls of fresh cream and two oz. of softened butter. Rub through a sieve, and complete the preparation with whisked cream, as above. 296—GAME CREAM Pound four oz. of cold, cooked game-meat with three tablespoonfuls of fresh cream and two oz. of softened butter. Rub through a sieve, and finish the preparation with three table- ° spoonfuls of whisked cream. 297—SMOKED SALMON CREAM Finely pound four oz. of smoked salmon, and add thereto, little by little, three tablespoonfuls of fresh cream and two oz. of softened butter. Rub the whole through a sieve, and finish with an addition of three tablespoonfuls of whisked cream. 298—TUNNY CREAM Finely pound four oz. of tunny in oil, and finish the cream similarly to that of the Smoked Salmon. 299—CHICKEN CREAM Finely pound four oz. of cold fowl (white parts only) and add thereto two tablespoonfuls of fresh cream and two oz. of softened butter. Rub through a sieve, and finish with three tablespoonfuls of whisked cream. N.B.—This cream ought to be made and seasoned with salt immediately before being served. 299a—MUSTARD SAUCE WITH CREAM Put three tablespoonfuls of mustard in a bowl with a little salt, pepper, and a few drops of lemon-juice. Mix the whole and add, little by little, the necessary quantity of very fresh creain. 300—ANCHOVY ALLUMETTES Roll some puff-paste trimmings into rectangular strips two and one-half inches wide and one-eighth inch thick. Spread thereon a thin coating of fish stuffing, finished with anchovy butter; lay the anchovy fillets, prepared beforehand, lengthwise on this stuffing, and cut into pieces about one inch wide. Place the pieces on a baking-tray, and set to bake in the oven for twelve minutes. 301—ANCHOVY FILLETS Cut each halved anchovy, which should have been previously marinaded in oil, into two or three little fillets. Place them across each other in a hors-d’ceuvre dish, after the manner of a lattice; garnish with chopped parsley and the chopped white _ and yolk of a hard-boiled egg, alternating the colours. Put | a few capers on the fillets, and besprinkle moderately with oil. Anchovy fillets may also be served on a salad of ciseled lettuce, for the sake of variety. 302—FRESH MARINADED ANCHOVIES Take a few live anchovies, cleanse them, and put them in salt for two hours. This done, plunge them in smoking oil, where they may remain only just long enough to stiffen. Drain, place them in a moderately acid marinade, and serve on a hors-d’ceuvre dish with a little marinade. 303—ROLLED ANCHOVIES Turn some fine olives and stuff them with anchovy butter; when quite cold, encircle them with a ring of anchovy fillet, kept whole. 304—ANCHOVY MEDALLIONS