Cornets aux Olives. — Blanch and mince enough
olives to till a dessertspoon, and stir this into a gill
•of rich mayonnaise (made as in the recipe for
Cassolettes a la Cazanova) ; now stir into this a gill
of stiffly whipped aspic, and the same of stiffly-
whipped cream, adding in some little cubes of foie
gras. Have ready some crisp cold cornets made of
•cornet paste, and till these with the above by means
of a bag and rose jDipe, and place in the mouth of
each cornet an olive stoned and farced with sieved
foie gras✪ Cornets aux Olives. This is another savoury that may be
varied almost indetinitely. For instance, use
tomato mayonnaise, mix with the aspic and whipped
-cream, and little pieces of lobster or prawns, and
place a curled prawn with a tiny spray of tarragon
in the mouth of each.
Croutes a la Greville. — Stamp out rounds from
some half-inch slices of Hovis bread, and pile them
with minced game mixed with a little ham, some
capers, and minced anchovies, then mask it all with
brown chaufroix sauce just on the point of setting.
Very often game is used for the half of the croutes,
the other half being similarly piled with chicken,
tongue, etc., and then masked with white or creamy
■chaufroix. A version of this is known as Croides
■a la Pompadour, the croutes being masked alter-
nately witn creamy white chaufroix, tomato
mayonnaise, and verte sauce, stiffened with a sheet
or two of leaf gelatine.
Croiltes d V Imperiale. — Have ready some round
SALADS, SANDWICHES, &c.
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biscuit-crisp fried croutes, and pile on each a little
hloater cream (made by mixing bloater paste with
stiffly whipped cream), garnishing it with capers on
the apex of the pile and a dust of coralline pepper,,
serving it with a garnish of shred, crisped and
seasoned celery. If preferred, rounds of Hovis.
bread, buttered, may be used instead of the croutons,
Croutes a la Berne. — Have ready some round
croutons rather thickly spread with chopped olives,,
tongue, shallot, and parsley (previously stirred over
the fire till thick in a gill of rich espagnole or
Perigord sauce), and place on each the hot hard-
boiled yolk of an egg seasoned with oil, vinegaiv
pepper and salt.
Croutes a V Albert — Have ready some square fried
croutes, place on each a slice of tongue cut to match,,
previously warmed between two buttered saucers,,
and moistened with a little sherry, in the oven.
Cover this all with buttered eggs, strew it thickly
with grated tongue, and serve as hot as possible.
CroiUes a VIndienne. — Spread some hot square-
croutes with curry or devil butter, cover with
buttered eggs, strew with minced capers, anchovy,,
and chives, and serve very hot.
Croiites a la Francaise. — Spread some square
croutes with maitre d' hotel butter, or with panah,.
sprinkle this with minced Gruyere cheese and
anchovies, and place a little ball of caviar in the
centre.
Croutes de Caviar aux Anchois. — Beat up some of
the dark green tinned caviar with a few drops of
lemon juice, a cofEeespoonful of salad oil, and a dust
SAVOURIES.
107
of coralline pepper, and -vvitli this spread rather
thickly some biscuit-crisp crohtes, then decorate the
top with a rose of anchovy cream, and serve. (It
may be well to observe that anchovies go particu-
larly well with caviar, as for that matter do prawns,,
and that tiny sandwiches spread with anchovy
butter are frec|uently served with plain caviar, to
the great improvement of the latter.)
Page 51 · 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
Cornets aux Olives. — Blanch and mince enough olives to till a dessertspoon, and stir this into a gill •of rich mayonnaise (made as in the recipe for Cassolettes a la Cazanova) ; now stir into this a gill of stiffly whipped aspic, and the same of stiffly whipped cream, adding in some little cubes of foie gras. Have ready some crisp cold cornets made of •cornet paste, and till these with the above by means of a bag and rose pipe, and place in the mouth of each cornet an olive stoned and farced with sieved foie gras. This is another savoury that may be varied almost indefinitely. For instance, use tomato mayonnaise, mix with the aspic and whipped -cream, and little pieces of lobster or prawns, and place a curled prawn with a tiny spray of tarragon in the mouth of each.
Croûtes à la Greville. — Stamp out rounds from some half-inch slices of Hovis bread, and pile them with minced game mixed with a little ham, some capers, and minced anchovies, then mask it all with brown chaufroix sauce just on the point of setting. Very often game is used for the half of the croutes, the other half being similarly piled with chicken, tongue, etc., and then masked with white or creamy chaufroix. A version of this is known as Croûtes à la Pompadour, the croutes being masked alternately witn creamy white chaufroix, tomato mayonnaise, and verte sauce, stiffened with a sheet or two of leaf gelatine.
Croûtes à l'Impériale. — Have ready some round
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biscuit-crisp fried croutes, and pile on each a little bloater cream (made by mixing bloater paste with stiffly whipped cream), garnishing it with capers on the apex of the pile and a dust of coralline pepper, serving it with a garnish of shred, crisped and seasoned celery. If preferred, rounds of Hovis. bread, buttered, may be used instead of the croutons,
Croûtes à la Berne. — Have ready some round croutons rather thickly spread with chopped olives, tongue, shallot, and parsley (previously stirred over the fire till thick in a gill of rich espagnole or Perigord sauce), and place on each the hot hardboiled yolk of an egg seasoned with oil, vinegar, pepper and salt.
Croûtes à l'Albert — Have ready some square fried croutes, place on each a slice of tongue cut to match, previously warmed between two buttered saucers, and moistened with a little sherry, in the oven. Cover this all with buttered eggs, strew it thickly with grated tongue, and serve as hot as possible.
Croûtes à l'Indienne. — Spread some hot square croutes with curry or devil butter, cover with buttered eggs, strew with minced capers, anchovy, and chives, and serve very hot.
Croûtes à la Française. — Spread some square croutes with maitre d' hotel butter, or with panada. sprinkle this with minced Gruyere cheese and anchovies, and place a little ball of caviar in the centre.
Croutes de Caviar aux Anchois. — Beat up some of the dark green tinned caviar with a few drops of lemon juice, a coffeespoonful of salad oil, and a dust
of coralline pepper, and with this spread rather thickly some biscuit-crisp croûtes, then decorate the top with a rose of anchovy cream, and serve. (It may be well to observe that anchovies go particularly well with caviar, as for that matter do prawns, and that tiny sandwiches spread with anchovy butter are frequently served with plain caviar, to the great improvement of the latter.)
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Cornets aux Olives