The new practical cookery guide

Canapes Alberta — A cross of lox on anchovy buttered croutes, decorated at each space ; one with finely chopped beetroot, one with green savoury butter, the third with anchovy butter, and the fourth with pink aspic, finely chopped. Canapes Arlequin— Chopped hard eggs, lox, tongue truffles, and fines lierbes ; seasoned, mixed, and spread on anchovy croutes. Hors D'(E uvres General. Canapes Capucine — Brown bread croutes, masked with a layer of mayonnaise, decorated with chopped hard yolks, and a pickled prawn in centre. Canapes Chanteclair — Montpelier (green) butter, spread on oval croutes, a firm creamed puree of chicken and pheasant, piped over to imitate a cock. Canapes danois — Horseradish savoury butter spread on croutes, decorated with fillets of pickled herrings, lox, and caviar. Canapes de caviar moderne — Fresh caviar spread on buttered croutes, a farced olive placed in centre. Canapes de Harengs russes — Finely cut fillets of Russian herrings placed on caviar croutes, decorated with chopped hard eggs and sliced lemon. Canapes Lucille — Savoury mustard butter spread on croutes, with alternate rows of seasoned minced tongue and chicken. Canapes Prince de Galles — Light paste (feuilletage), cut oval shape, baked crisp ; when cold have some curried cream cheese piped over to imitate the Prince of Wales’s feathers. Canapes printanier — Round croutes, masked with green savoury butter (Montpelier), and decorated with chopped hard eggs and cress. Canapes Rochelais — Oblong croutes, masked with savoury lobster butter, and decorated round with puree of soft roe, an oyster in centre. Canapes Souvarojf — Fresh caviar on croutes, chopped hard eggs and truffes round, and 6 The New Practical Cookery Guide. rolled anchovy fillets in centre, farced with foie gras. Canapes Turbigo — Shrimp butter, spread on square croutes, masked with a fine salpicon of prawn, celery, mixed pickles, and truffles, blended with tomato mayonnaise, aspiced over. Canapes Turque — Ham paste spread on fancy cut croutes, decorated with strips of piped savoury green, yellow, and pink butters, lattice-work fashion. Carolines — Are small unsweetened savoury eclairs filled with various purees, such as chicken, tongue, foie gras, game or fish, etc., and masked with a chaudfroid sauce of the same nature as puree used. Carrelets fume — Are smoked flounders. Caviare — Should be served in glass dishes, iced, or in special jars surrounded with pounded ice, and served with lemon, dry toast, or brown bread and butter. Celeri a la Grecque — Or celeriac cut in neat squares or with vegetable scoop, blanched, and marinated. Celeri bonne femme — Cut in thin strips julienne fashion, and highly seasoned with salt, fresh ground pepper, English mustard, tarragon vinegar, and. cream. Celerirave on salade — Celeriac cut in thin strips, highly seasoned. Clam americaine — Pickled and served in glass dishes. Coeur cle poireaux a la Basse — The white part cut about one inch and a half long, a cavity scooped one end, blanched, and macerated in oil, Hors B'CEuvres General. aromatic vinegar, salt, pepper, placed on ice, and the cavity filled with caviar, chopped hard egg, and grated horseradish, blended with mayonnaise. Concombres a la Danoise — Cucumber cut croustade shape, scooped one end, blanched, seasoned, placed on ice, and filled with a puree of smoked salmon, smoked herring, and hard eggs.