the dish with a piece of greased paper, put it in a moderate
oven and let the roes cook for 10 minutes, then remove them
from the oven and leave till cold. Cut some peeled cucumber
in dice and mix it with half its bulk in capers, season well with
salad oil. Place h a tablespoonful on a round of toast in a little
pile, put a prepared roe on top, sprinkle with chopped parsley✪ Herring Roes a la Russe
and serve. The vinegar liquor can be used several times.
HERRING OR MACKEREL ROE TOAST.
Laitances de maquereau.
4 fresh roes.
Juice of 4 lemon.
1 tablespoonful
salmon.
1 tablespoon ful oil.
\ gill thick white sauce,
cooked 1 teaspoonful sherry.
A pinch of cayenne and nutmeg.
Fried bread or toast✪ Herring or Mackerel Roe Toast.
Cook the roes gently in the butter or oil and lemon juice,
drain and cut them into dice. Sieve the salmon and mix it
with the other ingredients. Heat all together, stir in the roes,
and pile on hot toast or fried bread cut in strips.
(The salmon can be omitted.)
Fried croutons.
2 cooked kippers.
2 hardboiled eggs.
KIPPER SAVOURY.
C routes d'harengs fumes.
Cayenne.
Capers, cucumber or tomato for
decoration.
1 teaspoonful salad oil✪ Kipper Savoury.
Pound the meat of the kippers with 1 hard-boiled yolk, and
the oil ; season with cayenne, and rub through a wire sieve.
Fry the small croutons in butter or oil, and spread thickly with
the paste. Decorate with egg yolk passed through a sieve, and
with either capers, cucumber or tomatoes to taste.
Poultry livers.
1 sprig parsley.
1 button onion.
1 blade mace.
LIVER TOAST.
Canapes de Foie.
5 oz. clarified dripping.
Salt, pepper, cayenne.
Lemon juice.
1 teaspoonful red currant jelly.
£ pint stock or water.
Simmer the livers for i an hour in the stock or water, adding
the parsley, mace and onion. Drain them and pound them
smoothly with the dripping, flavouring it with salt, pepper,
cayenne, red currant jelly and lemon juice. Heat it all and
spread on fried croutons, garnishing them with chopped white
of egg✪ Liver Spread on Croutons.
123
DAINTY DINNERS AND DISHES
MARROW BONES WITH TOAST.
Saw the bones in halves, trim neatly and cover them with a
stiff paste made with 1^ lbs. flour and some water. Tie the
bones up in a cloth and put them into a saucepan in plenty of
boiling water and a little salt✪ Marrow Bones with Toast and boil for 2^ hours. Remove
the cloth and the paste, fasten a clean napkin round each bone,
arrange on a dish and serve with strips of dry toast round.
MARROW PATTIES.
Puff paste cases(see page 103).
1 beef marrow bone.
H gills brown sauce (see
page 78).
1 shallot,
i oz. glaze.
1 wineglass sherry.
1 teaspoonful chopped parsley.
Make a paste of tlour and water✪ Marrow Patties, cover the top of the marrow
bone with it and boil till the marrow is set. Split the bone,
take out the marrow, scald the latter, and then put it in cold
water till required. Chop the shallot finely, put it with the
sauce, glaze and sherry, and boil till reduced to half the quantity.
Cut the marrow into small squares, add it and the parsley to
the sauce, put it aside till cold, then fill the puff paste cases
with it.
SAVOURY MARROW TOAST.
Marrow.
1 teaspoonful mixed herbs
or chopped parsley.
Cayenne or curry powder.
1 hard-boiled egg yolk.
Toast or fried bread✪ Savoury Marrow Toast.
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Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
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the dish with a piece of greased paper, put it in a moderate
oven and let the roes cook for 10 minutes, then remove them
from the oven and leave till cold. Cut some peeled cucumber
in dice and mix it with half its bulk in capers, season well with
salad oil. Place h a tablespoonful on a round of toast in a little
pile, put a prepared roe on top, sprinkle with chopped parsley
and serve. The vinegar liquor can be used several times.
HERRING OR MACKEREL ROE TOAST.
Laitances de maquereau.
4 fresh roes.
Juice of 4 lemon.
1 tablespoonful
salmon.
1 tablespoon ful oil.
\ gill thick white sauce,
cooked 1 teaspoonful sherry.
A pinch of cayenne and nutmeg.
Fried bread or toast.
Cook the roes gently in the butter or oil and lemon juice,
drain and cut them into dice. Sieve the salmon and mix it
with the other ingredients. Heat all together, stir in the roes,
and pile on hot toast or fried bread cut in strips.
(The salmon can be omitted.)
Fried croutons.
2 cooked kippers.
2 hardboiled eggs.
KIPPER SAVOURY.
C routes d'harengs fumes.
Cayenne.
Capers, cucumber or tomato for
decoration.
1 teaspoonful salad oil.
Pound the meat of the kippers with 1 hard-boiled yolk, and
the oil ; season with cayenne, and rub through a wire sieve.
Fry the small croutons in butter or oil, and spread thickly with
the paste. Decorate with egg yolk passed through a sieve, and
with either capers, cucumber or tomatoes to taste.
Poultry livers.
1 sprig parsley.
1 button onion.
1 blade mace.
LIVER TOAST.
Canapes de Foie.
5 oz. clarified dripping.
Salt, pepper, cayenne.
Lemon juice.
1 teaspoonful red currant jelly.
£ pint stock or water.
Simmer the livers for i an hour in the stock or water, adding
the parsley, mace and onion. Drain them and pound them
smoothly with the dripping, flavouring it with salt, pepper,
cayenne, red currant jelly and lemon juice. Heat it all and
spread on fried croutons, garnishing them with chopped white
of egg.
123
DAINTY DINNERS AND DISHES
MARROW BONES WITH TOAST.
Saw the bones in halves, trim neatly and cover them with a
stiff paste made with 1^ lbs. flour and some water. Tie the
bones up in a cloth and put them into a saucepan in plenty of
boiling water and a little salt and boil for 2^ hours. Remove
the cloth and the paste, fasten a clean napkin round each bone,
arrange on a dish and serve with strips of dry toast round.
MARROW PATTIES.
Puff paste cases(see page 103).
1 beef marrow bone.
H gills brown sauce (see
page 78).
1 shallot,
i oz. glaze.
1 wineglass sherry.
1 teaspoonful chopped parsley.
Make a paste of tlour and water, cover the top of the marrow
bone with it and boil till the marrow is set. Split the bone,
take out the marrow, scald the latter, and then put it in cold
water till required. Chop the shallot finely, put it with the
sauce, glaze and sherry, and boil till reduced to half the quantity.
Cut the marrow into small squares, add it and the parsley to
the sauce, put it aside till cold, then fill the puff paste cases
with it.
SAVOURY MARROW TOAST.
Marrow.
1 teaspoonful mixed herbs
or chopped parsley.
Cayenne or curry powder.
1 hard-boiled egg yolk.
Toast or fried bread.