( Eufs de pluviers en aspic — Placed in decorated aspiced
moulds, filled ; when cold served on rice stands,
or socle.
(Eufs de pluviers moderne — Done in aspic in charlotte
moulds, decorated with fancy cut carrots, turnips,
peas, etc., Chartreuse fashion, and served with
vegetable salad.
(Eufs de vanneaux — Lapwing’s eggs ; are prepared
and served same as plover’s eggs.
(Eufs far cis — Are hard-boiled eggs cut in halves and
farced with various mixtures or puree, served on
small croutes.
(Eufs far cis a V 01 ea — Are farced with a creamed
puree of cooked ham, olives, and fresh butter,
highly seasoned, and served on anchovy
croutes.
C Eufs farcis Baroda — Farced with a paste of an-
chovies, hard eggs, and curry, served in
croustades.
Hors B'CEuvres General. 13
CEufs farcis Billon — Farced with a fine salpicon of
mushrooms, truffles, pickled walnut, blended
with port wine and ketchup, sieved hard eggs
over.
Olives — Spanish and French ; they are moistened with
a little sherry or madeira over them, in glass
dishes.
Olives a V Alsacienne — Stoned and farced with
highly seasoned puree of foie gras and cooked
ham.
Olives a la Madras — Mixed with curried chutney.
Olives farcies — Stoned and farced with anchovy
paste.
Olives farcies iartare — Farced with tartare sauce.
Pain a la Frangaise — Are small finger-shaped rolls,
filled with various purees, and served as
sandwiches.
Pain Varsovienne — Filled with Russian salad.
Paupiettes d V Allemande — Blanched red cabbage
leaves, masked with a mixture of chopped
gherkins, capers, smoked herrings, grated horse-
radish blended with mayonnaise, rolled firmly,
and cut about one inch and a half long,
macerated, and served.
Paupiettes d'anchois nigoise — Anchovy fillets, rolled as
paupiettes and farced with a mixture of chopped
capers, gherkins, hard eggs, and fines herbes,
blended with Vincent sauce, served on small
round anchovy croutes.
Paupiettes de ckoux verts — Blanched cabbage leaves,
masked with a mixture of chopped cooked
onions, gherkins, capers, anchovies✪ Paupiettes de choux verts, blended
14 The New Practical Cookery Guide.
9
with tartare sauce, rolled, cut one inch and a
half long, macerated, and served.
Pates de foie gras — Are on some occasions served as
hors d’oeuvres.
Petites caisses Cazanova — Small cases of paste or
cucumber, filled with a salad of strips of
celeriac and truffles, blended with mayonnaise.
Poireaux a la Grecque — The white part of leeks, cut
an inch long, blanched, and macerated with oil,
vinegar, salt and pepper.
Poireaux farcis — The white part of leeks, cut one inch
and a half long, scooped one end, blanched,
seasoned, and farced with a creamed puree of
chicken, tunny fish, and shrimp butter,
Poitrine d’oie fumee — Smoked goose breast, thinly
sliced.
Quartier cle tomate d VEcossaise — Skinned, halved,
and scooped tomatoes, filled with puree of
cooked salmon, blended with mayonnaise
and Worcester sauce, cut in quarters, and
served.
Padis — Radishes, white and red.
Padis noir — Black radishes, thinly sliced, and served
as salad.
Posette d'anchois — Anchovy fillets, cut in lozenges,
arranged on round anchovy croutes to form a
rosette, a button mushroom in centre, and
sieved hard eggs over.
Rouget au safran — Small red mullets, cooked with
white wine, fines herbes, spices, and saffron.
Poyan — Preserved in oil as sardines, and served same.
,, Bordelaise
Hors D'CEuvres General.
15
Roy an — Provenqale
„ Vatel
Page 10 · 3 recipe records on this page
Presented as published in 1913. 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
( Eufs de pluviers en aspic — Placed in decorated aspiced moulds, filled ; when cold served on rice stands, or socle.
(Eufs de pluviers moderne — Done in aspic in charlotte moulds, decorated with fancy cut carrots, turnips, peas, etc., Chartreuse fashion, and served with vegetable salad.
(Eufs de vanneaux — Lapwing’s eggs ; are prepared and served same as plover’s eggs.
(Eufs far cis — Are hard-boiled eggs cut in halves and farced with various mixtures or puree, served on small croutes.
(Eufs far cis a V 01 ea — Are farced with a creamed puree of cooked ham, olives, and fresh butter, highly seasoned, and served on anchovy croutes.
C Eufs farcis Baroda — Farced with a paste of anchovies, hard eggs, and curry, served in croustades.
Hors B'CEuvres General. 13
CEufs farcis Billon — Farced with a fine salpicon of mushrooms, truffles, pickled walnut, blended with port wine and ketchup, sieved hard eggs over.
Olives — Spanish and French ; they are moistened with a little sherry or madeira over them, in glass dishes.
Olives a V Alsacienne — Stoned and farced with highly seasoned puree of foie gras and cooked ham.
Olives a la Madras — Mixed with curried chutney.
Olives farcies — Stoned and farced with anchovy paste.
Olives farcies tartare — Farced with tartare sauce.
Pain a la Frangaise — Are small finger-shaped rolls, filled with various purees, and served as sandwiches.
Pain Varsovienne — Filled with Russian salad.
Paupiettes d V Allemande — Blanched red cabbage leaves, masked with a mixture of chopped gherkins, capers, smoked herrings, grated horseradish blended with mayonnaise, rolled firmly, and cut about one inch and a half long, macerated, and served.
Paupiettes d'anchois nigoise — Anchovy fillets, rolled as paupiettes and farced with a mixture of chopped capers, gherkins, hard eggs, and fines herbes, blended with Vincent sauce, served on small round anchovy croutes.
Paupiettes de ckoux verts — Blanched cabbage leaves, masked with a mixture of chopped cooked onions, gherkins, capers, anchovies, blended
14 The New Practical Cookery Guide.
with tartare sauce, rolled, cut one inch and a half long, macerated, and served.
Pates de foie gras — Are on some occasions served as hors d’oeuvres.
Petites caisses Cazanova — Small cases of paste or cucumber, filled with a salad of strips of celeriac and truffles, blended with mayonnaise.
Poireaux a la Grecque — The white part of leeks, cut an inch long, blanched, and macerated with oil, vinegar, salt and pepper.
Poireaux farcis — The white part of leeks, cut one inch and a half long, scooped one end, blanched, seasoned, and farced with a creamed puree of chicken, tunny fish, and shrimp butter,
Poitrine d’oie fumee — Smoked goose breast, thinly sliced.
Quartier cle tomate d VEcossaise — Skinned, halved, and scooped tomatoes, filled with puree of cooked salmon, blended with mayonnaise and Worcester sauce, cut in quarters, and served.
Padis — Radishes, white and red.
Padis noir — Black radishes, thinly sliced, and served as salad.
Posette d'anchois — Anchovy fillets, cut in lozenges, arranged on round anchovy croutes to form a rosette, a button mushroom in centre, and sieved hard eggs over.
Rouget au safran — Small red mullets, cooked with white wine, fines herbes, spices, and saffron.
Poyan — Preserved in oil as sardines, and served same.
,, Bordelaise
Hors D'CEuvres General.
Roy an — Provenqale „ Vatel
Records on this page
Paupiettes de choux vertsPaupiettes d'AllemandePaupiettes d'anchois nigoise