Caviar a la Capueine. — Small oval or boat-shaped
bread crusts, filled with caviare and chopped
prawns, seasoned with mayonnaise ; garnished with
hard-boiled egg and cress.
Dariole de Caviar. — Caviare darioles, dressed in
small tartlet pastry crust, seasoned.
Caviar aux Eerevisses. — Small fried bread cups,
filled with caviare and prawns ; garnished with
olives and gherkins.
Caviar en Salade. — A neatly dressed salad of
caviare, and small dice of tomato and hard-boiled
egg-
Tartines de Caviar en ehaudfroid. — Round
fried bread croutons, slit open and filled with
caviare, coated alternately with brown and white
chaud-froid sauces, dressed round a small salad.
Tranches de Caviar, Remoulade.— Layers of
bread covered with caviare, decorated with savoury
butter, and cut into neat slices.
Chantrelles en Salade.— Chantrelles are a species
of mushroom grown in Switzerland. When cooked
they are dressed with plain salad dressing seasoning
and served as hors-d’oeuvre.
Crabe garnie.— Dressed crab.
Bonnes-Bouches de Crevettes k l’Avondale,—
Bouche-shaped cups of pastry, filled with shrimps
or prawn tails ; garnished with tomato aspic.
Denises a la Turque. — Dainty little sandwiches
filled with prawns, tomato puree, hard-boiled egg
and anchovy, and decorated with paprika butter.
b 3
HORS-D'CEUVRE
30
Denises a la Prineesse. — Dainty little sandwiches
filled with chicken puree, walnuts and cream
mixture ; garnished with small cress.
Pate d’Eerevisses sur Canapes.— Potted crayfish
on small fingers of toasted bread.
Croutes d’Eerevisses k la Tartare.— Croutes of
crayfish or prawn tails dressed with tartare sauce.
Escargots aux fines herbes.— Snails with fine
herb butter.
Bonnes-Bouehes de Foie-gras. — Goose-liver
patties.
Canapes de Foie-gras a la Russe.— Rounds of
toasted bread spread with foie-gras puree, a dice of
hard-boiled egg placed on top ; garnished with
anchovy fillets and caviare.
Darioles de Foie-gras. — Goose-liver darioles.
Nids a la Chartres. — Little nest-shaped bread
croutes filled with foie-gras puree, decorated with
truffle and hard-boiled white and yolk of egg.
Canapes de Harengs a la Russe.— Fingers of
fried bread spread with anchovy butter mixed with
herring roes ; fillets of kippered herrings are
placed on each ; garnished with gherkins.
Ballotins de Homard a la Reforme.— Ballotines
of lobster, reform style.
Bonnes-Bouehes a la Cardinal. — Lobster and
anchovy bonnes-bouches.
Canapes de Homard a la Reine. — Lobster
canapees, queen style.
Homard a la Careme.— Lobster dressed careme
style.
Darioles de Homard a la Tomate.— Lobster
darioles with tomatoes.
Tartines k la Cardinal.— Fancifully cut sandwiches
made of brown bread and savoury lobster puree ;
decorated with truffle, hard-boiled egg, gherkin,
and parsley.
Darioles d’Huitres a la Carlton.— Oyster darioles
Carlton style.
Jambon sur Canapes. — Ham on fried bread
croutons.
Petites Bouehees de Jambon a la Creme.—
Small puff-paste patties filled with minced ham
and cream.
Laitanee de Cabillaud fume sur Canapes.—
Smoked or pickled tunny fish on toast.
Langue de Boeuf sur Canapes.— Ox-tongue on
toasted or fried bread slices.
Lax fume aux Coneombres.— Salad made of thin
slices of smoked salmon and thin slices of cucumber,
neatly dressed on small glass dishes.
CEilfs fareis ala Russe.— Stuffed eggs, Russian style.
HORS-D'CEUVRE
3i
Page 14
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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Caviar a la Capueine. — Small oval or boat-shaped
bread crusts, filled with caviare and chopped
prawns, seasoned with mayonnaise ; garnished with
hard-boiled egg and cress.
Dariole de Caviar. — Caviare darioles, dressed in
small tartlet pastry crust, seasoned.
Caviar aux Eerevisses. — Small fried bread cups,
filled with caviare and prawns ; garnished with
olives and gherkins.
Caviar en Salade. — A neatly dressed salad of
caviare, and small dice of tomato and hard-boiled
egg-
Tartines de Caviar en ehaudfroid. — Round
fried bread croutons, slit open and filled with
caviare, coated alternately with brown and white
chaud-froid sauces, dressed round a small salad.
Tranches de Caviar, Remoulade.— Layers of
bread covered with caviare, decorated with savoury
butter, and cut into neat slices.
Chantrelles en Salade.— Chantrelles are a species
of mushroom grown in Switzerland. When cooked
they are dressed with plain salad dressing seasoning
and served as hors-d’oeuvre.
Crabe garnie.— Dressed crab.
Bonnes-Bouches de Crevettes k l’Avondale,—
Bouche-shaped cups of pastry, filled with shrimps
or prawn tails ; garnished with tomato aspic.
Denises a la Turque. — Dainty little sandwiches
filled with prawns, tomato puree, hard-boiled egg
and anchovy, and decorated with paprika butter.
b 3
HORS-D'CEUVRE
30
Denises a la Prineesse. — Dainty little sandwiches
filled with chicken puree, walnuts and cream
mixture ; garnished with small cress.
Pate d’Eerevisses sur Canapes.— Potted crayfish
on small fingers of toasted bread.
Croutes d’Eerevisses k la Tartare.— Croutes of
crayfish or prawn tails dressed with tartare sauce.
Escargots aux fines herbes.— Snails with fine
herb butter.
Bonnes-Bouehes de Foie-gras. — Goose-liver
patties.
Canapes de Foie-gras a la Russe.— Rounds of
toasted bread spread with foie-gras puree, a dice of
hard-boiled egg placed on top ; garnished with
anchovy fillets and caviare.
Darioles de Foie-gras. — Goose-liver darioles.
Nids a la Chartres. — Little nest-shaped bread
croutes filled with foie-gras puree, decorated with
truffle and hard-boiled white and yolk of egg.
Canapes de Harengs a la Russe.— Fingers of
fried bread spread with anchovy butter mixed with
herring roes ; fillets of kippered herrings are
placed on each ; garnished with gherkins.
Ballotins de Homard a la Reforme.— Ballotines
of lobster, reform style.
Bonnes-Bouehes a la Cardinal. — Lobster and
anchovy bonnes-bouches.
Canapes de Homard a la Reine. — Lobster
canapees, queen style.
Homard a la Careme.— Lobster dressed careme
style.
Darioles de Homard a la Tomate.— Lobster
darioles with tomatoes.
Tartines k la Cardinal.— Fancifully cut sandwiches
made of brown bread and savoury lobster puree ;
decorated with truffle, hard-boiled egg, gherkin,
and parsley.
Darioles d’Huitres a la Carlton.— Oyster darioles
Carlton style.
Jambon sur Canapes. — Ham on fried bread
croutons.
Petites Bouehees de Jambon a la Creme.—
Small puff-paste patties filled with minced ham
and cream.
Laitanee de Cabillaud fume sur Canapes.—
Smoked or pickled tunny fish on toast.
Langue de Boeuf sur Canapes.— Ox-tongue on
toasted or fried bread slices.
Lax fume aux Coneombres.— Salad made of thin
slices of smoked salmon and thin slices of cucumber,
neatly dressed on small glass dishes.
CEilfs fareis ala Russe.— Stuffed eggs, Russian style.
HORS-D'CEUVRE
3i