If unable to get the rolls small enough, stamp out sdme rounds of
bread, half an inch thick, scoop out some of the crumbs, fry in butter,,
let cool, and proceed as above.
64. Caviar en Salade. — Put two tablespoonfuls of best- olive oil
in a salad bowl, add a tablespoonful of vinegar, stir in with a wooden
fork or spoon the contents of a small pot of Russian caviare.
Slice one hard-boiled egg and two ripe tomatoes, mix carefully with
the above, adding a pinch of cayenne pepper, and a little salt if
needed. Dish up neatly on little glass dishes, sprinkle over a little
finely chopped parsley✪ Caviar en Salade. Ornament the dishes with some slices of
hard-boiled egg and tomato, and serve.
65. Croutons al’JEspagnole. — Cut eighteen round slices of
bread about an inch and a half in diameter and one-eighth of an inch
thick, fry in butter, drain. Stone as many large Spanish olives with a
sharp tube cutter ; fill with some stiff Tartare sauce (No. 278) ; place
one in the centre of each crouton, curl an anchovy fillet round it ;
garnish with finely-chopped hard-boiled egg, lobster coral, and
sprigs of parsley✪ Croutons al’Espagnole. Dish up on small hors d’ceuvre dishes, and
serve.
66. Thon Marine ( Tunny Fish). — The tunny is a kind of fish
which resembles the cod ; it is preserved or marinated in oil. The
flesh is very firm, has a delicate flavour, and looks very much like
cooked veal ; it makes a highly esteemed hors d’oeuvre, but is hardly
ever served otherwise. To serve it, cut some thin slices, arrange
them on oblong or round glass dishes in rows overlapping one another.
Ornament the sides alternately with little heaps of chopped capers
K
130
THE NEW CENTURY COOKERY BOOK
and chopped parsley. Pour a little sweet oil over the fish just before
sending to table.
67. Croutes aux JEcrevisses a la Tartare ( Oroides of
Crayfish, Tartare Style). — Procure six to eight small round dinner
rolls (usually called farthing rolls) ; cut these in equal halves, scoop
out the crumbs and allow the crusts to dry. In the meantime prepare
a mixture of eighteen large prawns picked, one large gherkin, six
anchovy fillets, and the white part of a hard-boiled egg, all of which
are minced rather fine. Put these into a basin and season with a ladleful
of Tartare sauce ; put a little mustard and cress at the bottom of each
crust and fill up with the preparation ; stamp out some thin slices of
aspic jelly, cover the surface of each with a slice, fasten the heads of
prawns in the centre of each with a little lobster butter ; ornament
the edges with lobster butter. Dish up on small round dishes,
garnish with parsley, and serve.
68. Petit es Cassolettes a I’Jfpi eurienne. — {Little Cases,
Epicurean Style).— 2 oz. preserved lax, 2 oz. cooked ox tongue,
6 French olives, H oz. fresh butter, 2 French gherkins, 1 teaspoonful
of chopped parsley , i teaspoonful of chopped tarragon and chervil,
i tablespoonful of wine vinegar, 1 tablespoonful of sweet oil, j- stick
celery, about ^ lb. cassolette paste. ✪ Cassolette Paste
Page 87 · 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
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If unable to get the rolls small enough, stamp out sdme rounds of
bread, half an inch thick, scoop out some of the crumbs, fry in butter,,
let cool, and proceed as above.
64. Caviar en Salade. — Put two tablespoonfuls of best- olive oil
in a salad bowl, add a tablespoonful of vinegar, stir in with a wooden
fork or spoon the contents of a small pot of Russian caviare.
Slice one hard-boiled egg and two ripe tomatoes, mix carefully with
the above, adding a pinch of cayenne pepper, and a little salt if
needed. Dish up neatly on little glass dishes, sprinkle over a little
finely chopped parsley. Ornament the dishes with some slices of
hard-boiled egg and tomato, and serve.
65. Croutons al’JEspagnole. — Cut eighteen round slices of
bread about an inch and a half in diameter and one-eighth of an inch
thick, fry in butter, drain. Stone as many large Spanish olives with a
sharp tube cutter ; fill with some stiff Tartare sauce (No. 278) ; place
one in the centre of each crouton, curl an anchovy fillet round it ;
garnish with finely-chopped hard-boiled egg, lobster coral, and
sprigs of parsley. Dish up on small hors d’ceuvre dishes, and
serve.
66. Thon Marine ( Tunny Fish). — The tunny is a kind of fish
which resembles the cod ; it is preserved or marinated in oil. The
flesh is very firm, has a delicate flavour, and looks very much like
cooked veal ; it makes a highly esteemed hors d’oeuvre, but is hardly
ever served otherwise. To serve it, cut some thin slices, arrange
them on oblong or round glass dishes in rows overlapping one another.
Ornament the sides alternately with little heaps of chopped capers
K
130
THE NEW CENTURY COOKERY BOOK
and chopped parsley. Pour a little sweet oil over the fish just before
sending to table.
67. Croutes aux JEcrevisses a la Tartare ( Oroides of
Crayfish, Tartare Style). — Procure six to eight small round dinner
rolls (usually called farthing rolls) ; cut these in equal halves, scoop
out the crumbs and allow the crusts to dry. In the meantime prepare
a mixture of eighteen large prawns picked, one large gherkin, six
anchovy fillets, and the white part of a hard-boiled egg, all of which
are minced rather fine. Put these into a basin and season with a ladleful
of Tartare sauce ; put a little mustard and cress at the bottom of each
crust and fill up with the preparation ; stamp out some thin slices of
aspic jelly, cover the surface of each with a slice, fasten the heads of
prawns in the centre of each with a little lobster butter ; ornament
the edges with lobster butter. Dish up on small round dishes,
garnish with parsley, and serve.
68. Petit es Cassolettes a I’Jfpi eurienne. — {Little Cases,
Epicurean Style).— 2 oz. preserved lax, 2 oz. cooked ox tongue,
6 French olives, H oz. fresh butter, 2 French gherkins, 1 teaspoonful
of chopped parsley , i teaspoonful of chopped tarragon and chervil,
i tablespoonful of wine vinegar, 1 tablespoonful of sweet oil, j- stick
celery, about ^ lb. cassolette paste.