Appetissants Maeonnaise. — Small bread croutons
hollowed out and filled with puree of mussels,
anchovies, egg-yolks, etc. ; decorated with savoury
butter.
Anchois sur Canapes.— Anchovy canapees.
28
HORS-D’CEUVRE
Anchois et queues d’Ecrevisses au Capisantis.
— Anchovies and crayfish tails dressed in shells.
Rosettes aux Anchois. — Little rounds of fried
bread spread with anchovy butter and garnished
with anchovy fillets, with small mushroom head in
centre, arranged in rosette form, and decorated
with green herb butter and chopped hard-boiled egg.
Anchois en Salade. — Anchovy salad dressed with
oil and vinegar.
Bceuf fume a la Hambourgeoise.— Smoked beef,
Hamburg style.
Bceuf haehe a l’Aspie. — Shredded beef with
savoury jelly.
*Canapes a rArlequin. — Oblong or crescent shapes
of toasted and buttered bread, with strips of
tongue, smoked salmon, gherkins and truffles,
arranged in harlequin style.
Canapes a la Coquelin.— Croutons of fried bread,
spread over with a paste composed of cooked ham,
chicken, butter and grated cheese ; garnished
with gherkins, beetroot and capers.
Canapes a la Diana. — Layers of chopped ham,
truffles and hard-boiled egg-yolks placed alternately
on croutons of bread ; decorated with chopped
aspic.
Canapes a la Darvelle. — Oval-shaped pieces of
toasted or fried bread, spread with anchovy paste,
and finished with layers of ham and caviare ;
decorated with hard-boiled eggs and aspic.
Canapes a la Geneve. — Oblong croutons of fried
bread spread with a paste composed of anchovy,
sardine and ham ; garnished with hard-boiled egg-
yolk and white, and parsley.
Canapes a la Selon. — Buttered water biscuits
covered with slices of hard-boiled egg dipped in
lemon juice and chopped parsley, caviare in centre,
and garnished with prawns.
Canapes a la Turque.— Finger-shaped pieces of
fried bread spread with savoury ham mixture,
decorated with three distinct coloured butters,
anchovy, herb and yolk of egg.
Canapes a la Turbigo.— Halves of very small rolls
of bread (farthing rolls), filled with crayfish tails,
celery, truffle and egg white ; dressed with tomato
and r£moulade sauce.
Canapes & la Windsor.— Puree of cooked chicken
fillets, ham, tongue, butter, Cheshire cheese,
mustard and cayenne, spread on canapees of fried
bread ; garnished with gherkins and hard-boiled
egg whites.
* Canapes are made of either toasted or fried bread, cut into
suitably shaped slices.
HORS-D' CEUVRE
29
Cassolettes a l’Epieupienne.— Little pastry cases
filled with seasoned lax, tongue, olives and gherkins,
all cut into fine shreds.
Brisolettes de Caviar a la Moscovite.— Caviare
dressed in paste crusts, Moscow style.
Brisolettes de Caviar. — Very small farthing rolls
cut in halves and filled with caviare, surface masked
with aspic, and garnished with anchovy fillets,
parsley, etc.
Caviar aux Blinis. — This is a special supper dish,
the caviare being served on a glass dish set in a
block of ice ; garnished with quarters of lemon
and parsley. Blinis is served at the same time. It
is a kind of light sponge or yeast mixture, a savarin
without sugar baked in small pans, and sent to table
hot with a boat of sour cream.
Caviar en Belle-vue. — Halves of lemon prettily
edged, centre filled with caviare ; dressed on bread
socle in pyramidal form ; garnished with parsley.
Caviar sur Canape a la Remoulade.— Caviare
canapees, remoulade style.
Page 13
Presented as published in 1903. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
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Appetissants Maeonnaise. — Small bread croutons
hollowed out and filled with puree of mussels,
anchovies, egg-yolks, etc. ; decorated with savoury
butter.
Anchois sur Canapes.— Anchovy canapees.
28
HORS-D’CEUVRE
Anchois et queues d’Ecrevisses au Capisantis.
— Anchovies and crayfish tails dressed in shells.
Rosettes aux Anchois. — Little rounds of fried
bread spread with anchovy butter and garnished
with anchovy fillets, with small mushroom head in
centre, arranged in rosette form, and decorated
with green herb butter and chopped hard-boiled egg.
Anchois en Salade. — Anchovy salad dressed with
oil and vinegar.
Bceuf fume a la Hambourgeoise.— Smoked beef,
Hamburg style.
Bceuf haehe a l’Aspie. — Shredded beef with
savoury jelly.
*Canapes a rArlequin. — Oblong or crescent shapes
of toasted and buttered bread, with strips of
tongue, smoked salmon, gherkins and truffles,
arranged in harlequin style.
Canapes a la Coquelin.— Croutons of fried bread,
spread over with a paste composed of cooked ham,
chicken, butter and grated cheese ; garnished
with gherkins, beetroot and capers.
Canapes a la Diana. — Layers of chopped ham,
truffles and hard-boiled egg-yolks placed alternately
on croutons of bread ; decorated with chopped
aspic.
Canapes a la Darvelle. — Oval-shaped pieces of
toasted or fried bread, spread with anchovy paste,
and finished with layers of ham and caviare ;
decorated with hard-boiled eggs and aspic.
Canapes a la Geneve. — Oblong croutons of fried
bread spread with a paste composed of anchovy,
sardine and ham ; garnished with hard-boiled egg-
yolk and white, and parsley.
Canapes a la Selon. — Buttered water biscuits
covered with slices of hard-boiled egg dipped in
lemon juice and chopped parsley, caviare in centre,
and garnished with prawns.
Canapes a la Turque.— Finger-shaped pieces of
fried bread spread with savoury ham mixture,
decorated with three distinct coloured butters,
anchovy, herb and yolk of egg.
Canapes a la Turbigo.— Halves of very small rolls
of bread (farthing rolls), filled with crayfish tails,
celery, truffle and egg white ; dressed with tomato
and r£moulade sauce.
Canapes & la Windsor.— Puree of cooked chicken
fillets, ham, tongue, butter, Cheshire cheese,
mustard and cayenne, spread on canapees of fried
bread ; garnished with gherkins and hard-boiled
egg whites.
* Canapes are made of either toasted or fried bread, cut into
suitably shaped slices.
HORS-D' CEUVRE
29
Cassolettes a l’Epieupienne.— Little pastry cases
filled with seasoned lax, tongue, olives and gherkins,
all cut into fine shreds.
Brisolettes de Caviar a la Moscovite.— Caviare
dressed in paste crusts, Moscow style.
Brisolettes de Caviar. — Very small farthing rolls
cut in halves and filled with caviare, surface masked
with aspic, and garnished with anchovy fillets,
parsley, etc.
Caviar aux Blinis. — This is a special supper dish,
the caviare being served on a glass dish set in a
block of ice ; garnished with quarters of lemon
and parsley. Blinis is served at the same time. It
is a kind of light sponge or yeast mixture, a savarin
without sugar baked in small pans, and sent to table
hot with a boat of sour cream.
Caviar en Belle-vue. — Halves of lemon prettily
edged, centre filled with caviare ; dressed on bread
socle in pyramidal form ; garnished with parsley.
Caviar sur Canape a la Remoulade.— Caviare
canapees, remoulade style.