53. Tartlettesde Saumon a I’Eeossaise ( Salmon Tartlets,
Scotch Style). — 1 thin slice salmon, 1 small carrot, i onion, 1 bay-leaf,
a sprig of thyme, 2 oz. butter, lemon-juice, 1 hard-boiled egg, 1 cold
potato, % celery -root, ^beetroot (small), white wine ( Ghablisor Graves),
tarragon and chervil, pepper and salt, mayonnaise dressing, aspiG
jelly (No. 38), short crust, truffle, gherkin or chilli for garnish.
Prepare the short crust with ^ lb. flour, \ lb. butter, and the
needful quantity of -water. Poll out the paste, stamp out a number of
rounds, and line 8 to 10 tartlet moulds with these, prick the bottom of
each, fill up with lentils or dried peas, bake a golden colour, turn out
lentils or peas, and let the crusts cool. If the salmon be small you
will probably require two thin slices ; place it in a buttered saute-pan
with the carrot and onion cut into slices, and the herbs. Add a little
salt and sufficient water and wine, half and half, to cover the fish,
put in a teaspoonful lemon-juice✪ Denises à la Princesse (Princess Sandwiches), and cook over a gentle fire for about
ten minutes ; let cool, and then stamp out an equal number of rounds
a little smaller than the tartlet crusts. Mask each with a thin coating
of mayonnaise and aspic, mingled in equal quantities, ornament one
side of each with a star of truffles, chillies, or gherkins. Mix the
remnants of salmon (meat only) with the potato, celery, the white of
a hard-boiled egg, and a fewT' slices of beetroot, all minced rather
finely, season with a pinch of cayenne, salt, tarragon and chervil, and
enough mayonnaise to moisten. Line the tartlet crusts with this
mixture, lay a dressed round of salmon on top of each tartlet, dish up
on a folded napkin, garnish with chopped aspic and parsley, and
serve as hors d’oeuvre or fish entree ; if intended for the latter the
crusts and salmon must be of a somewhat larger size than for hors
d’oeuvre.
54. Tartines a la Cardinal. — 1 small lobster, 2 oz. butter,
1 teaspoonful anchovy paste, 2 hard-boiled eggs, ^ gill mayonnaise
sauce (No. ‘Til), l gill aspic jelly (No. 38), thin slices of lightly buttered
white or brown bread, 1-2 French gherkins, 1 truffle, seasoning✪ Tartines à la Cardinal.
Remove the meat from the lobster, cut it into small pieces, and
pound it in a mortar till smooth. Add the butter, anchovy paste,
and the yolks of 2 hard-boiled eggs. Season with salt, pepper, and
HOBS D'CEUVBE (APPETISEBS)
127
a pinch of cayenne, and rub the whole through a wire sieve. Should
the mixture be found too stiff, add a little white sauce (cold) before
it is passed through the sieve. Clean the mortar and pound a little
lobster coral till smooth, add this to the mayonnaise ; failing this,
add a few drops of liquid carmine, so as to impart a deep pink
colour. Mix the aspic last of' all — this will form the sauce for
coating. Spread the prepared puree between the slices of buttered
bread, and press them a little. Stamp out as many rounds as possible
(about the size of a five-shilling piece). Mask these carefully with
the prepared sauce. When nearly set, decorate them tastefully with
fancifully cut pieces of hard-boiled white of egg, gherkin, and truffle
slices. Dish up in a circle on a folded napkin or lace paper on a
dish, put a handful of crisp salad in the centre, and serve.
Page 84 · 3 recipe records on this page
Presented as published in 1901. 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
53. Tartelettes de Saumon à l'Écossaise (Salmon Tartlets, Scotch Style). — 1 thin slice salmon, 1 small carrot, i onion, 1 bay-leaf, a sprig of thyme, 2 oz. butter, lemon-juice, 1 hard-boiled egg, 1 cold potato, % celery -root, ^beetroot (small), white wine ( Ghablisor Graves), tarragon and chervil, pepper and salt, mayonnaise dressing, aspiG jelly (No. 38), short crust, truffle, gherkin or chilli for garnish.
Prepare the short crust with ^ lb. flour, \ lb. butter, and the needful quantity of -water. Poll out the paste, stamp out a number of rounds, and line 8 to 10 tartlet moulds with these, prick the bottom of each, fill up with lentils or dried peas, bake a golden colour, turn out lentils or peas, and let the crusts cool. If the salmon be small you will probably require two thin slices ; place it in a buttered saute-pan with the carrot and onion cut into slices, and the herbs. Add a little salt and sufficient water and wine, half and half, to cover the fish, put in a teaspoonful lemon-juice, and cook over a gentle fire for about ten minutes ; let cool, and then stamp out an equal number of rounds a little smaller than the tartlet crusts. Mask each with a thin coating of mayonnaise and aspic, mingled in equal quantities, ornament one side of each with a star of truffles, chillies, or gherkins. Mix the remnants of salmon (meat only) with the potato, celery, the white of a hard-boiled egg, and a few slices of beetroot, all minced rather finely, season with a pinch of cayenne, salt, tarragon and chervil, and enough mayonnaise to moisten. Line the tartlet crusts with this mixture, lay a dressed round of salmon on top of each tartlet, dish up on a folded napkin, garnish with chopped aspic and parsley, and serve as hors d’oeuvre or fish entree ; if intended for the latter the crusts and salmon must be of a somewhat larger size than for hors d’oeuvre.
54. Tartines a la Cardinal. — 1 small lobster, 2 oz. butter,
1 teaspoonful anchovy paste, 2 hard-boiled eggs, ^ gill mayonnaise sauce (No. ‘Til), l gill aspic jelly (No. 38), thin slices of lightly buttered white or brown bread, 1-2 French gherkins, 1 truffle, seasoning.
Remove the meat from the lobster, cut it into small pieces, and pound it in a mortar till smooth. Add the butter, anchovy paste, and the yolks of 2 hard-boiled eggs. Season with salt, pepper, and
HOBS D'CEUVBE (APPETISEBS)
a pinch of cayenne, and rub the whole through a wire sieve. Should the mixture be found too stiff, add a little white sauce (cold) before it is passed through the sieve. Clean the mortar and pound a little lobster coral till smooth, add this to the mayonnaise ; failing this, add a few drops of liquid carmine, so as to impart a deep pink colour. Mix the aspic last of' all — this will form the sauce for coating. Spread the prepared puree between the slices of buttered bread, and press them a little. Stamp out as many rounds as possible (about the size of a five-shilling piece). Mask these carefully with the prepared sauce. When nearly set, decorate them tastefully with fancifully cut pieces of hard-boiled white of egg, gherkin, and truffle slices. Dish up in a circle on a folded napkin or lace paper on a dish, put a handful of crisp salad in the centre, and serve.
Records on this page
Denises à la Princesse (Princess Sandwiches)Tartlettes de Saumon à l’Ecossaise (Salmon Tartlets, Scotch Style)Tartines à la Cardinal