Serve very cold on a crystal hors-d’ceuvre dish with a por-
tion of the cooking-liquor.
329—_CELERIAC
Quarter, peel, and cut the vegetable in julienne fashion.
Prepare the seasoning with mustard, salt, pepper, and vinegar;
add the julienne of Celeriac and mix thoroughly. When the
roots are quite soft, a seasoning consisting of mustard-and-
cream sauce is preferable.
3290a—MARINADED CEPES
Select some very small and fresh cépes. Parboil them for
eight minutes, drain and cool them, put them into a basin,
and cover them with the boiling marinade after having passed
the latter through a strainer.
Marinade for Two lbs. of Cépes.—Put into a saucepan one
pint of vinegar, one-third pint of oil, a crushed clove of garlic,
a fragment of bay, and a little thyme, six peppercorns, a pinch
of coriander, a few fennel leaves, and a small root of parsley✪ Marinated Cépes.
Set to boil for five minutes. Leave the mushrooms to marinade
for five or six hours before using them.
329b—CHERRIES A L’ALLEMANDE
Take five Ibs. of Morella cherries, put them into a bottle, as
in the case of cherry brandy, and add thereto three cloves, a
HORS-D’GEUVRES 149
fragment of cinnamon, some grated nutmeg, and a sprig of
tarragon. Pour over the cherries two quarts of vinegar, boiled
with one-half lb. of brown sugar✪ Cherries à l'Allemande and properly cooled. Cork
the bottle, and leave the fruit to macerate for a fortnight.
329c—BRAINS A LA ROBERT
Cook well-cleansed sheep’s or lamb’s brains in court-
bouillon, and cool. Divide them up into thin and regular slices,
and place them on a hors-d’ceuvre dish. Rub the brain re-
mains through a fine sieve, combine the resulting purée with
a mustard-and-cream sauce, and add thereto a fine julienne of
the white part only of celery.
Cover the slices of brain with the sauce.
329d—CUCUMBER A LA DANOISE
Cut the cucumber to the shape of small cassolettes or bar-
quettes, blanch and marinade them.
Garnish with a preparation composed of a purée of salmon
mixed with fillets of herring and chopped, hard-boiled eggs in
equal quantities.
Sprinkle a little chopped horse-radish over the garnish.
330—STUFFED CUCUMBERS
Prepare them as above, in the shape of small barquettes or
cassolettes. Cook them, at the same time keeping them firm;
marinade them for twenty minutes, when they are quite cold, in
oil and vinegar, and garnish them, by means of a piping-bag,
either with a thick purée, some mince-meat thickened with
mayonnaise, or a small vegetable macédoine, &c.
331—CUCUMBER SALAD
Carefully peel the cucumbers, cut them into two lengthwise,
remove their seeds, and mince finely. Place them in a bowl,
sprinkle with table-salt, and leave them to exude their vegetable
moisture for twenty-five minutes. This done, drain them, press
them in a towel, season with pepper, oil, and vinegar, and add
some chopped chervil.
332—-CUCUMBER AND PIMENTO SALAD
Select some very fresh, medium-sized cucumbers, peel them,
and cut them into pieces two inches in length. Cut these pieces
spirally, beginning at their peripheries and working towards
their centres; then cut them diametrally, so as to produce curved
150 GUIDE TO MODERN COOKERY
strips of the vegetable. Add an equal quantity of pimentos cut
into strips, and season as in the case of cucumber salad.
333—YORK CONES
Cut slices from a York ham as thinly as possible, and trim
them to the shape of triangles. Roll the triangles into cones,
and garnish their insides (by means of a piping-bag fitted with
a grooved pipe) with any butter or cream. (See Nos. 280 to
299.)
334—-TONGUE CONES
Proceed as for York Cones.
335—MOULDED CREAMS
Page 90 · 2 recipe records on this page
Presented as published in 1909. 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
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Serve very cold on a crystal hors-d’ceuvre dish with a por-
tion of the cooking-liquor.
329—_CELERIAC
Quarter, peel, and cut the vegetable in julienne fashion.
Prepare the seasoning with mustard, salt, pepper, and vinegar;
add the julienne of Celeriac and mix thoroughly. When the
roots are quite soft, a seasoning consisting of mustard-and-
cream sauce is preferable.
3290a—MARINADED CEPES
Select some very small and fresh cépes. Parboil them for
eight minutes, drain and cool them, put them into a basin,
and cover them with the boiling marinade after having passed
the latter through a strainer.
Marinade for Two lbs. of Cépes.—Put into a saucepan one
pint of vinegar, one-third pint of oil, a crushed clove of garlic,
a fragment of bay, and a little thyme, six peppercorns, a pinch
of coriander, a few fennel leaves, and a small root of parsley.
Set to boil for five minutes. Leave the mushrooms to marinade
for five or six hours before using them.
329b—CHERRIES A L’ALLEMANDE
Take five Ibs. of Morella cherries, put them into a bottle, as
in the case of cherry brandy, and add thereto three cloves, a
HORS-D’GEUVRES 149
fragment of cinnamon, some grated nutmeg, and a sprig of
tarragon. Pour over the cherries two quarts of vinegar, boiled
with one-half lb. of brown sugar and properly cooled. Cork
the bottle, and leave the fruit to macerate for a fortnight.
329c—BRAINS A LA ROBERT
Cook well-cleansed sheep’s or lamb’s brains in court-
bouillon, and cool. Divide them up into thin and regular slices,
and place them on a hors-d’ceuvre dish. Rub the brain re-
mains through a fine sieve, combine the resulting purée with
a mustard-and-cream sauce, and add thereto a fine julienne of
the white part only of celery.
Cover the slices of brain with the sauce.
329d—CUCUMBER A LA DANOISE
Cut the cucumber to the shape of small cassolettes or bar-
quettes, blanch and marinade them.
Garnish with a preparation composed of a purée of salmon
mixed with fillets of herring and chopped, hard-boiled eggs in
equal quantities.
Sprinkle a little chopped horse-radish over the garnish.
330—STUFFED CUCUMBERS
Prepare them as above, in the shape of small barquettes or
cassolettes. Cook them, at the same time keeping them firm;
marinade them for twenty minutes, when they are quite cold, in
oil and vinegar, and garnish them, by means of a piping-bag,
either with a thick purée, some mince-meat thickened with
mayonnaise, or a small vegetable macédoine, &c.
331—CUCUMBER SALAD
Carefully peel the cucumbers, cut them into two lengthwise,
remove their seeds, and mince finely. Place them in a bowl,
sprinkle with table-salt, and leave them to exude their vegetable
moisture for twenty-five minutes. This done, drain them, press
them in a towel, season with pepper, oil, and vinegar, and add
some chopped chervil.
332—-CUCUMBER AND PIMENTO SALAD
Select some very fresh, medium-sized cucumbers, peel them,
and cut them into pieces two inches in length. Cut these pieces
spirally, beginning at their peripheries and working towards
their centres; then cut them diametrally, so as to produce curved
150 GUIDE TO MODERN COOKERY
strips of the vegetable. Add an equal quantity of pimentos cut
into strips, and season as in the case of cucumber salad.
333—YORK CONES
Cut slices from a York ham as thinly as possible, and trim
them to the shape of triangles. Roll the triangles into cones,
and garnish their insides (by means of a piping-bag fitted with
a grooved pipe) with any butter or cream. (See Nos. 280 to
299.)
334—-TONGUE CONES
Proceed as for York Cones.
335—MOULDED CREAMS