The encyclopædia of practical cookery

Caviare Rolls with Oysters. — Sift lib. of flour, and add to it 1 pint of warm milk with Joz. of yeast dissolved in it, and with this make a sponge (see Bread). Put Rb. of flour into a basin, make a hole in the centre, and add the yolks of three eggs, a little salt, 3oz. of warmed butter, and a little milk slightly warmed into it ; mix all well together to make a stiff paste, and work it sharply with the hand. When the dough has risen to double its original bulk, put it into the paste, beat up for five minutes longer, place a cover over it, and put it in a warm place for two hours to rise. After Fig. 391. Caviare Roll, with Oyster. a while put it on the board or table (previously floured), cut it into quarters, roll them into long shapes, cut transversely to about the size of a walnut, and taking the pieces one at a time, roll them to a ball with the hands. Set these a little apart upon a baking-sheet, let them stand for thirty minutes, then egg them over, and bake in a moderate oven. When done, take them out, let them get cold, cut them open at the top, take out a little from inside, and fill up the hollow with Caviare ; place a raw oyster in the centre of each (see Fig. 391) and serve. Splendid little savoury entremets. Caviare on Toast. — Prepare six rounds of toast of white bread. Put 2 large table-spoonfuls of Caviare into a saucepan, add 1 table-spoonful of cream, and heat for a-minute-and-a-half at the side of the fire, stirring carefully meanwhile. Pour this over the toast, and serve on a dish with a folded napkin. Mock Caviare. — This will hardly be appreciated where the real thing- can be procured, but failing that it may be made by pounding some boned anchovies with a clove of garlic in a mortar, and mixing with them lemon-juice or vinegar, cayenne, a few drops of salad-oil, and salt to taste. Spread this upon bread-and-butter, or buttered toast, and serve. CAYENNE. — See Capsicums. CECILS. — These are commonly described as “fried balls of savoury minced meat.” They are very tasty, and prepared as follows : Trim off the fat and hard skin from any kind of cold cooked meat, finely mince the lean, and mix with it some grated crumbs of stale bread, 2 or 3 table-spoonfuls of chopped onions, some chopped anchovies and chopped parsley, and season with pepper, salt, and grated nutmeg. Put the mixture into a saucepan with a piece of butter, and stir over the fire for a few minutes ; then leave it till cold. Take it out, divide into small equal quantities, shape these into balls, brush them over with beaten egg, and coat with finely-grated breadcrumbs. Melt a piece of lard or butter in a frying-pan, and fry the balls till they are of a nice golden brown. When cooked, drain them, put them on a folded napkin or ornamental dish-paper that has been placed on a hot dish, garnish with fried parsley, and serve with a sauceboatful of clear beef gravy. CEDR.AT. — See Citron. CELERIAC (Apium graveolens rapaceum) (Fr. Celeriacbe). — Tbis is a variety of celery having the root shaped liked a turnip (see Fig. 392), that being the part eaten. It is a great favourite in Germany and other parts of Sauces, c be., referred to, see under their special heads. Celeriac — continued.