Put the caviare in a basin, add a few drops of lemon-juice and
the chopped shallot, season with cayenne and stir gently with a
wooden spooi^ or fork. Cut eight thin slices of lemon, place one on
each of the bread croutes, put about a teaspoonful of caviare on each
of them, place a stoned olive in the centre, and arrange two picked
prawns on each of the croutes. Put a tiny sprig of parsley in the
centre of each olive. Dish up on a warm glass dish in a circle.
Shred the gherkins and put in the centre. Ornament with a few
prawn heads and serve.
61. Canapes a la Capucine. — 4 slices brown bread, 4 oz.
hygienic or Astrachan caviare, 8 to 10 prawns, 1 hard-boiled egg,
^ oz. butter, 1 tablespoonful mayonnaise, a few sprigs small cress✪ Canapes a la Capucine.
Stamp out 8. to 10 oval pieces of bread about 2 inches long, f of
an inch wide. Cream the butter and mayonnaise sauce together,
spread one side of each slice of bread wfith this, put a layer of caviare
on top. Remove the heads from the prawns, free them from skin,
split open, and place one on each. Rub the yolk of hard-boiled egg
through a sieve, put a little in the centre of the canapes, ornamented
with little sprigs of washed small cress, dish up on a dish-paper in a
pyramidal form, place the heads of prawns on the top, and serve.
62. Tartines de Caviar en Cliaud-froid . — Put the contents
of a small jar of Russian caviare into a basin, add a finely-chopped
shallot and a teaspoonful of lemon-juice, stir gently with a wooden
spoon or fork. Cut some thin slices of brown bread, butter them, and
spread one side with the prepared caviare, close up two slices and
press together tightly. Stamp out some rounds with a pastry-cutter
an inch and a half in diameter. Dissolve an ounce of meat glaze in
two tablespoonfuls of rich brown sauce, add a gill of aspic jelly
HOBS D'CETJVRE (APPETISERS)
129
and a few drops of caramel, pass through a fine strainer ; when
cooling, mask thickly one side of each sandwich with this sauce.
Dissolve a gill of aspic jelly and mix two tablespoonfuls of double
cream and a few drops of lemon-juice, let it cool a little, and mask
the other sides of the sandwiches. When set run a little half-set
aspic jelly over the surface of each, and put them on the ice to set.
Place a round piece of toasted bread in the centre of a dish, dress the
sandwiches in a circle round the toast, alternately one white and one
brown ; put a handful of dressed salad, such as lettuce, endive, cress,,
and radishes in the centre, put the remainder of the caviare neatly
on the top, keep on the ice until required for table.
63. Jfrissolettes tie Caviar. — Procure four or six very small1
farthing rolls, c'ut them in halves, and trim the edge to make them1
stand firmly, scoop out the crumbs and stand in a cool oven to dry..
Have ready some stiff mayonnaise sauce, add to it enough liquid aspic
jelly to stiffen the sauce, line the inside of the rolls when cold with
this, and let set. Put a dessertspoonful of Russian caviare in the
centre of each roll, place a little chopped aspic jelly on the top of each,,
or fill up with a layer of half-set aspic. Ornament the surface with
small strips of filleted anchovies, dish up, garnish with parsley, and
serve when quite set. Ij
Page 86 · 1 recipe record 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
Put the caviare in a basin, add a few drops of lemon-juice and the chopped shallot, season with cayenne and stir gently with a wooden spoon or fork. Cut eight thin slices of lemon, place one on each of the bread croutes, put about a teaspoonful of caviare on each of them, place a stoned olive in the centre, and arrange two picked prawns on each of the croutes. Put a tiny sprig of parsley in the centre of each olive. Dish up on a warm glass dish in a circle. Shred the gherkins and put in the centre. Ornament with a few prawn heads and serve.
61. Canapés à la Capucine.— — 4 slices brown bread, 4 oz. hygienic or Astrachan caviare, 8 to 10 prawns, 1 hard-boiled egg, ^ oz. butter, 1 tablespoonful mayonnaise, a few sprigs small cress.
Stamp out 8. to 10 oval pieces of bread about 2 inches long, f of an inch wide. Cream the butter and mayonnaise sauce together, spread one side of each slice of bread with this, put a layer of caviare on top. Remove the heads from the prawns, free them from skin, split open, and place one on each. Rub the yolk of hard-boiled egg through a sieve, put a little in the centre of the canapes, ornamented with little sprigs of washed small cress, dish up on a dish-paper in a pyramidal form, place the heads of prawns on the top, and serve.
62. Tartines de Caviar en Chaud-froid . — Put the contents of a small jar of Russian caviare into a basin, add a finely-chopped shallot and a teaspoonful of lemon-juice, stir gently with a wooden spoon or fork. Cut some thin slices of brown bread, butter them, and spread one side with the prepared caviare, close up two slices and press together tightly. Stamp out some rounds with a pastry-cutter an inch and a half in diameter. Dissolve an ounce of meat glaze in two tablespoonfuls of rich brown sauce, add a gill of aspic jelly
HOBS D'CETJVRE (APPETISERS)
and a few drops of caramel, pass through a fine strainer ; when cooling, mask thickly one side of each sandwich with this sauce. Dissolve a gill of aspic jelly and mix two tablespoonfuls of double cream and a few drops of lemon-juice, let it cool a little, and mask the other sides of the sandwiches. When set run a little half-set aspic jelly over the surface of each, and put them on the ice to set. Place a round piece of toasted bread in the centre of a dish, dress the sandwiches in a circle round the toast, alternately one white and one brown ; put a handful of dressed salad, such as lettuce, endive, cress, and radishes in the centre, put the remainder of the caviare neatly on the top, keep on the ice until required for table.
63. Frissolettes de Caviar.— — Procure four or six very small1
farthing rolls, c'ut them in halves, and trim the edge to make them1 stand firmly, scoop out the crumbs and stand in a cool oven to dry.. Have ready some stiff mayonnaise sauce, add to it enough liquid aspic jelly to stiffen the sauce, line the inside of the rolls when cold with this, and let set. Put a dessertspoonful of Russian caviare in the centre of each roll, place a little chopped aspic jelly on the top of each, or fill up with a layer of half-set aspic. Ornament the surface with small strips of filleted anchovies, dish up, garnish with parsley, and serve when quite set. Ij
Records on this page
Canapes a la Capucine