The new century cookery book

1823. Caviar a V Andalouse. — Select eight even-sized small onions, peel them and cook for ten minutes in salted water, drain them, and when cool cut or scoop out the centre portion of each. Fill the openings with a mixture of hygienic or Astrachan caviare mixed with a yolk of egg, a tablespoonful of soft bread-crumbs, a small piece of butter, and a pinch of black pepper. Put the stuffed onions on a buttered baking tin or pan, and bake for fifteen or twenty minutes in the oven. Have handy eight rounds of fried croutons, spread with anchovy butter, and put a baked onion on each. Range them neatly on a dish, and garnish with fancifully-cut slices of lemon and parsley. 1824. Caviar ala Diable (Devilled Caviare). — 3 oz. 1 hygienic caviare ,’ 1 oz. sweet almonds, blanched and peeled, 1 lemon, bread for croutes, cayenne or Nepaul pepper, \ oz. butter. Cut the bread into slices about ¼ inch thick, stamp out some rounds of an inch in diameter, scoop out the centre, and fry in clarified butter or lard a golden colour. Shred the almonds, put them on a baking-sheet, and bake a fawny colour. Mix the caviare with the juice of half a lemon (using a wooden fork or spoon), add the almonds and a pinch of cayenne. Mix the butter with a little red pepper to give it a bright colour, spread on a plate and put on the ice. Fill the croiites with the prepared caviare, stamp out some little stars and place one in each croute. When required for table put in a hot oven for six minutes to get hot through ; dish up, garnish with slices of lemon and parsley, and serve. 1825. Crepes an Caviar ( Caviare Pancakes). — Prepare some caviare as in the foregoing recipe, spread over some freshly fried thin pancake (savoury) with a thin layer of anchovy butter and a layer of caviare. Roll up and cut into neat pieces, bake in a quick oven for a few seconds. Dish up, and serve with quarters of lemon. 1826. Palmettes de Caviar — Procure a small jar of Senn’s ‘ hygienic caviare,’ mix it with a dessertspoonful of lemon-juice and two finely-chopped shallots. Stir with a wooden fork or wooden skewer. Prepare a few slices of plain or toasted brown bread, cut them into heart shapes of even size. Spread over one side of each with caviare. Cream some fresh butter and mix with a little lobster coral ; put it in a forcing-bag or paper cornet, and decorate the border of each with this butter. Dish up on a folded napkin or dish paper on a silver dish (pointed ends of the croutes inwards, so as to form a rosette shape), garnish with sprigs of fresh parsley and quartered lemon. Serve cold as hors-d’oeuvre or savoury. 1827. Croutes de La it a nee de Cabillaud d la Madras {Cod's Roe, Madras Style). — \ lb. cod roe smoked, £ onion, a clove of garlic, 2 tablespoonfuls tamarind pulp, 1 tablespoonful Favourite chutney, 1 teaspoonful curry powder, 1^ oz. butter, 1 hard-boiled egg, 1 French gherkin, 8 oval-shaped pieces of fried bread.