Anchois en salade — Filleted anchovies, cut in strips, dressed lattice-work fashion, with chopped hard eggs and parsley, Anchois en surprise — Dices of anchovy fillets, mixed with a puree of hard eggs, capers, tarragon, and chervil, and served in small scooped rolls. Anchois sauce piquante — Ready preserved. Anguille d la nage — Sliced eels, cooked in white wine, courtbouillon, served in own jelly. Anguille fumee — Smoked eels, sliced, garnished, and served. Anguille marinee — Served in their own liquor. Appetissant suedois — A mixture made of pounded anchovies, sardines, fresh butter, capers, and hard eggs, spread on brown bread croutes, a farced olive in centre, and julienne of gherkin and beetroot round. Archards — A fancy cut macedoine of various vege- tables, pickled with vinegar and mustard. Artichaud d la Grecque — The fond of very small green chokes, blanched, and finished cooking in a marinade of water, a little oil, lemon juice, salt, peppercorns, coriander seeds, fennel, thyme, and bavleaf, and served in liquor, very cold. Hors D'CEuvres General. 6 Artichauds garnis — Small artichoke fonds, cooked and filled with any kind of puree or salpicon, blended with cream or mayonnaise sauce. Barquettes — Are boat-shaped paste eroustades, and are filled with any puree, fish, poultry, or game, blended with cold sharp sauce or cream. Barquettes de concombres d la Thevenot — Boat-shaped cut and blanched cucumber, seasoned, and filled with puree of green peas blended with cream. Barquettes de concombres danoise — Are boat-shaped cut cucumbers, lightly blanched, and macerated on ice, with lemon juice, oil, salt and pepper, filled with a mixture of pounded smoked salmon, smoked herring, hard eggs, mustard, and thin grated horseradish over. Beurre frise ou paille — Curls of fresh butter paille are worked fresh butter pressed through a perfor- ated press, to imitate straw ; served with hors d’ oeuvres. Betterave — Beetroot. Betterave en salade — Cooked beetroot, cut in large dice or julienne fashion, seasoned, and a little blanched chopped onion added. Betterave farcie— Cooked beetroot, cut cassolette shape, filled with mixture of chopped anchovies, hard eggs, capers, gherkins, and fines herbesi blended with oil, vinegar, and mustard. Betterave marinee— Cooked beetroot, cut fancy shape, marinated in aromatic vinegar ; served very cold Boeuf fume — Smoked beef, thinly sliced, rolled, and served. b 2 4 The New Practical Cookery Guide. Bonne houche d la Russe — Small cooked artichoke fond filled with puree of sturgeon, a little caviar on top, served very cold. Bonne houche avondale — Small cucumber cassolettes filled with shrimp salad, garnished with pink aspic. Bonne houche de sardines — Fancy, thinly cut brown bread sandwiches made with sardine paste, and chopped hard eggs. Brissolettes de caviar — Small scooped rolls filled with caviar, blended with mayonnaise, aspiced over, and a rolled anchovy fillet on top. Moscovites on Canapes Are small croutes of fancy cut bread dipped in milk and fried golden colour in a little butter, when cold masked with different purees, tastefully arranged ; also made of light paste or savoury biscuits. Canapes Admiral — Savoury shrimp butter spread on oval croutes, seasoned dice of pickled shrimp round the edge, and seasoned lobster spawn in centre.

AI-modernized reading of the original text

Anchois en salade — Filleted anchovies, cut in strips, dressed lattice-work fashion, with chopped hard eggs and parsley, Anchois en surprise — Dices of anchovy fillets, mixed with a puree of hard eggs, capers, tarragon, and chervil, and served in small scooped rolls. Anchois sauce piquante — Ready preserved. Anguille d la nage — Sliced eels, cooked in white wine, courtbouillon, served in own jelly. Anguille fumee — Smoked eels, sliced, garnished, and served. Anguille marinee — Served in their own liquor. Appetissant suedois — A mixture made of pounded anchovies, sardines, fresh butter, capers, and hard eggs, spread on brown bread croutes, a farced olive in centre, and julienne of gherkin and beetroot round. Archards — A fancy cut macedoine of various vegetables, pickled with vinegar and mustard. Artichaud d la Grecque — The fond of very small green artichokes, blanched, and finished cooking in a marinade of water, a little oil, lemon juice, salt, peppercorns, coriander seeds, fennel, thyme, and bay-leaf, and served in liquor, very cold. Hors D'CEuvres General. Artichauds garnis — Small artichoke fonds, cooked and filled with any kind of puree or salpicon, blended with cream or mayonnaise sauce. Barquettes — Are boat-shaped paste eroustades, and are filled with any puree, fish, poultry, or game, blended with cold sharp sauce or cream. Barquettes de concombres d la Thevenot — Boat-shaped cut and blanched cucumber, seasoned, and filled with puree of green peas blended with cream. Barquettes de concombres danoise — Are boat-shaped cut cucumbers, lightly blanched, and macerated on ice, with lemon juice, oil, salt and pepper, filled with a mixture of pounded smoked salmon, smoked herring, hard eggs, mustard, and thin grated horseradish over. Beurre frise ou paille — Curls of fresh butter paille are worked fresh butter pressed through a perforated press, to imitate straw ; served with hors d’ oeuvres. Betterave — Beetroot. Betterave en salade — Cooked beetroot, cut in large dice or julienne fashion, seasoned, and a little blanched chopped onion added. Betterave farcie— Cooked beetroot, cut cassolette shape, filled with mixture of chopped anchovies, hard eggs, capers, gherkins, and fines herbes, blended with oil, vinegar, and mustard. Betterave marinee— Cooked beetroot, cut fancy shape, marinated in aromatic vinegar ; served very cold Boeuf fume — Smoked beef, thinly sliced, rolled, and served. b 2 4 The New Practical Cookery Guide. Bonne houche d la Russe — Small cooked artichoke fond filled with puree of sturgeon, a little caviar on top, served very cold. Bonne houche avondale — Small cucumber cassolettes filled with shrimp salad, garnished with pink aspic. Bonne houche de sardines — Fancy, thinly cut brown bread sandwiches made with sardine paste, and chopped hard eggs. Brissolettes de caviar — Small scooped rolls filled with caviar, blended with mayonnaise, aspiced over, and a rolled anchovy fillet on top. Moscovites on Canapes Are small croutes of fancy cut bread dipped in milk and fried golden colour in a little butter, when cold masked with different purees, tastefully arranged ; also made of light paste or savoury biscuits. Canapes Admiral — Savoury shrimp butter spread on oval croutes, seasoned dice of pickled shrimp round the edge, and seasoned lobster spawn in centre.

The new practical cookery guide