(Eufs a la Suedoise.— Small hard-boiled eggs cut in
halves, filled with green herb butter and egg-yolk ;
prettily decorated and served on glass dishes.
Olives la Madras. — Spanish olives stuffed with
anchovy and chutney puree, dressed on croutons.
Croutons k l’Espagnole.— Large Spanish olives
stuffed with tartare sauce, placed on round croutons,
with anchovy fillets twisted round olives ; decorated
with lobster coral, egg-yolk and parsley.
Petites Bouehees k la Caroline.— Very small rice
cassolettes filled with seasoned chopped hard-boiled
white of egg and truffles.
Palmiers d’Ecrevisses. — Small oval-shaped paste
crusts filled with picked shrimps and mayonnaise
dressing (cream), finished with chopped parsley and
lobster coral.
Petites Caisses k la Casanova.— Small china or
paper ramakin cases, filled with celery and truffle
shreds, seasoned with tartare sauce, an oyster, slice
of egg on top, and decorated with green herb butter.
Roulettes a la Creole. — Thinly cut slices of brown
bread spread with game or chicken puree, mixed
with pounded capers and anchovy paste, rolled up,
buttered, and sprinkled alternately with chopped
parsley and lobster coral.
Bonnes-Bouehes de Sardines k la Royale.—
Sardine patties (royal style) filled with puree of
sardines, and garnished with truffles, gherkins, etc.
Sardines sur Canapes. — Sardine canapees (boned
and skinned and dressed on fried or toasted bread) .
Bonnes-Bouehes de Sardines.— Fancifully cut
shapes of brown bread filled with sardine paste ;
decorated with hard-boiled egg and savoury butter.
Canapes de Sardines a la Fran^aise.— Small
fried bread croutons masked with sardine paste or
butter, layers of sardines, chopped parsley, and
coated with remoulade sauce.
Salade Suedoise. — Cooked lean veal, fillets of salt
herrings or kippers ; cooked potatoes and beetroot,
all cut in dice ; seasoned with oil, vinegar, salt and
pepper ; garnished with hard-boiled egg-yolks.
Canapes de Saumon fume.— Smoked salmon on
toast.
Tartelettes de Saumon, Eeossaise. — Little
tartlet crusts of pastry filled with shreds of cooked
salmon and mayonnaise-aspic ; garnished with
slices of hard-boiled egg and truffle.
Tartines k la Baroda. — Very small sandwiches,
lined with chicken and rice puree, flavoured with
curry ; masked with white chaud-froid sauce, and
decorated with set aspic.
32
POT AGES
Tartines Lueullus. — Finger-shaped puff pastry,
seasoned with cheese, and layer of anchovy paste
in centre ; garnished with olives and anchovy
butter.
Thon marine sur Canapes.— Pickled tunny fish
on toast.
Darioles de Tomate a la Creme. — Tomato
darioles with cream.
Zakousky. — This is the name given for hors-d’oeuvre
dishes in Russia. They consist of various kinds of
daintily dressed caviare, pickled or smoked fish,
etc. Certain Russian liqueurs are usually served
with zakousky, which form a great feature in the
Russian cuisine.
Note. — A large number of these dishes are well
adapted for after-dinner savouries as well as hors-
d’oeuvre, especially those made from shell fish,
smoked fish, eggs, meat and certain savoury vege-
table mixtures.
For after-dinner savouries please see end of book.
POTAGES (soups).
Page 15
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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(Eufs a la Suedoise.— Small hard-boiled eggs cut in
halves, filled with green herb butter and egg-yolk ;
prettily decorated and served on glass dishes.
Olives la Madras. — Spanish olives stuffed with
anchovy and chutney puree, dressed on croutons.
Croutons k l’Espagnole.— Large Spanish olives
stuffed with tartare sauce, placed on round croutons,
with anchovy fillets twisted round olives ; decorated
with lobster coral, egg-yolk and parsley.
Petites Bouehees k la Caroline.— Very small rice
cassolettes filled with seasoned chopped hard-boiled
white of egg and truffles.
Palmiers d’Ecrevisses. — Small oval-shaped paste
crusts filled with picked shrimps and mayonnaise
dressing (cream), finished with chopped parsley and
lobster coral.
Petites Caisses k la Casanova.— Small china or
paper ramakin cases, filled with celery and truffle
shreds, seasoned with tartare sauce, an oyster, slice
of egg on top, and decorated with green herb butter.
Roulettes a la Creole. — Thinly cut slices of brown
bread spread with game or chicken puree, mixed
with pounded capers and anchovy paste, rolled up,
buttered, and sprinkled alternately with chopped
parsley and lobster coral.
Bonnes-Bouehes de Sardines k la Royale.—
Sardine patties (royal style) filled with puree of
sardines, and garnished with truffles, gherkins, etc.
Sardines sur Canapes. — Sardine canapees (boned
and skinned and dressed on fried or toasted bread) .
Bonnes-Bouehes de Sardines.— Fancifully cut
shapes of brown bread filled with sardine paste ;
decorated with hard-boiled egg and savoury butter.
Canapes de Sardines a la Fran^aise.— Small
fried bread croutons masked with sardine paste or
butter, layers of sardines, chopped parsley, and
coated with remoulade sauce.
Salade Suedoise. — Cooked lean veal, fillets of salt
herrings or kippers ; cooked potatoes and beetroot,
all cut in dice ; seasoned with oil, vinegar, salt and
pepper ; garnished with hard-boiled egg-yolks.
Canapes de Saumon fume.— Smoked salmon on
toast.
Tartelettes de Saumon, Eeossaise. — Little
tartlet crusts of pastry filled with shreds of cooked
salmon and mayonnaise-aspic ; garnished with
slices of hard-boiled egg and truffle.
Tartines k la Baroda. — Very small sandwiches,
lined with chicken and rice puree, flavoured with
curry ; masked with white chaud-froid sauce, and
decorated with set aspic.
32
POT AGES
Tartines Lueullus. — Finger-shaped puff pastry,
seasoned with cheese, and layer of anchovy paste
in centre ; garnished with olives and anchovy
butter.
Thon marine sur Canapes.— Pickled tunny fish
on toast.
Darioles de Tomate a la Creme. — Tomato
darioles with cream.
Zakousky. — This is the name given for hors-d’oeuvre
dishes in Russia. They consist of various kinds of
daintily dressed caviare, pickled or smoked fish,
etc. Certain Russian liqueurs are usually served
with zakousky, which form a great feature in the
Russian cuisine.
Note. — A large number of these dishes are well
adapted for after-dinner savouries as well as hors-
d’oeuvre, especially those made from shell fish,
smoked fish, eggs, meat and certain savoury vege-
table mixtures.
For after-dinner savouries please see end of book.
POTAGES (soups).