Cornet cVYork — Thinly sliced cold ham, rolled horn
fashion, and served with chopped aspic and
sharp sauce.
Cornichons — Gherkins.
Crabe — Crab, tastefully dressed.
Creme de fromage (cheese cream) — Very finely
grated parmesan, minced with whipped aspic
jelly and cream, highly seasoned, and served in
small fancy cases.
Crevette d la Dorisa — Shrimp salad blended with
mayonnaise, and served in halves of tomatoes,
decorated with cucumber, and served with
thinly cut rolled brown bread and butter
round.
Crevette en aspic — Picked prawns done in aspic
jellJ-
Crevettes grise — Shrimps.
Crevette rose — Prawns.
Croutes — Are similar to canapes ; fancy cut slices of
fried or toasted bread, or brioche paste, masked
with savoury butter or puree or creams.
Croutes d V Espagnole — Round croutes masked with
anchovy butter, a stoned olive filled with tartare
sauce in centre.
8
The New Practical Cookery Guide.
Croutes Burlington — Croutes masked with Mont-
pelier (green) butter, a slice of tomato over,
. creamed puree of chicken over, and a stoned
olive in centre.
Croutes de sardines — Long finger-shape croutes
masked with sardine butter, a boned and
skinned sardine on each, and a little anchovv
butter piped over.
Croutes Epicurienne — Fancy cut croutes masked with
anchovy butter, a puree of pounded fines herbes✪ Canapes Arlequin,
hard eggs, and anchovies over.
Croutes Indienne — A round croute masked with fines
herbes butter, a mixture of chopped chutney,
shrimps, hard eggs, and curry paste over.
Croutes Jeanne — Oval-shaped croutes masked with
foie gras cream, puree of tunny fish over, a
pickled prawn at each end, and little caviar in
centre.
Croutes Marie — Fancy cut croutes masked with a
creamed puree of chicked and foie gras, a cherry
on top.
Croutes norvegienne — Fancy cut croutes with smoked
salmon butter, a slice of lax on top, decorated
round the edge with chopped truffe, hard egg,
and parsley.
Croutes Rosamonde — Star- shape croutes with anchovy
butter, cut anchovy fillets over to form a star,
sieved hard yolk in centre.
Denise d la Danoise — Fancy cut brown bread sand-
wiches made with chopped cucumber and hard
eggs, blended with mayonnaise, and masked with
light brown chaudfroid sauce; decorated.
Hors D'CEuvres General.
9
Denise a la Heine — Fancy cut sandwiches made with
creamed puree of chicken, masked with white
chaudfroid sauce, and decorated with truffes.
Duchesse — Are small unsweetened petits choux filled
with various purees, and masked with corre-
sponding chaudfroid sauce, according to filling.
Duchesse a la Nantua — Savoury petits choux filled
with creamed puree of lobster or crayfish,
masked with pink fish chaudfroid sauce.
Duchesse a la Heine — Savoury petits choux filled with
creamed puree of chicken, masked with white
chaudfroid sauce.
Duchesse a la Husse — Savoury petits choux filled
with creamed puree of sturgeon and caviar,
masked with pink and white chaudfroid sauce.
Duchesse Sultan e — Savoury petits choux filled with
creamed puree of chicken and pistachios, masked
with white and green chaudfroid sauce.
Eclair Karoly — Are small savoury eclairs as
Carolines filled with puree of woodcock, cognac,
highly seasoned, and masked with game chaud-
froid sauce.
Eperlans marines — Marinated smelts, served in liquor.
Escargots farcis — French vinefield snails, specially
prepared with savoury butter, etc., and baked.
Esprots fume — Are smoked sprats.
Page 8 · 1 recipe record 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
Cornet d'York — Thinly sliced cold ham, rolled horn fashion, and served with chopped aspic and sharp sauce.
Cornichons — Gherkins.
Crabe — Crab, tastefully dressed.
Creme de fromage (cheese cream) — Very finely grated parmesan, minced with whipped aspic jelly and cream, highly seasoned, and served in small fancy cases.
Crevette d la Dorisa — Shrimp salad blended with mayonnaise, and served in halves of tomatoes, decorated with cucumber, and served with thinly cut rolled brown bread and butter round.
Crevette en aspic — Picked prawns done in aspic jelly.
Crevettes grise — Shrimps.
Crevette rose — Prawns.
Croutes — Are similar to canapes ; fancy cut slices of fried or toasted bread, or brioche paste, masked with savoury butter or puree or creams.
Croutes d V Espagnole — Round croutes masked with anchovy butter, a stoned olive filled with tartare sauce in centre.
The New Practical Cookery Guide.
Croutes Burlington — Croutes masked with Montpelier (green) butter, a slice of tomato over, . creamed puree of chicken over, and a stoned olive in centre.
Croutes de sardines — Long finger-shape croutes masked with sardine butter, a boned and skinned sardine on each, and a little anchovy butter piped over.
Croutes Epicurienne — Fancy cut croutes masked with anchovy butter, a puree of pounded fines herbes, hard eggs, and anchovies over.
Croutes Indienne — A round croute masked with fines herbes butter, a mixture of chopped chutney, shrimps, hard eggs, and curry paste over.
Croutes Jeanne — Oval-shaped croutes masked with foie gras cream, puree of tunny fish over, a pickled prawn at each end, and little caviar in centre.
Croutes Marie — Fancy cut croutes masked with a creamed puree of chicken and foie gras, a cherry on top.
Croutes norvegienne — Fancy cut croutes with smoked salmon butter, a slice of lax on top, decorated round the edge with chopped truffe, hard egg, and parsley.
Croutes Rosamonde — Star- shape croutes with anchovy butter, cut anchovy fillets over to form a star, sieved hard yolk in centre.
Denise d la Danoise — Fancy cut brown bread sandwiches made with chopped cucumber and hard eggs, blended with mayonnaise, and masked with light brown chaudfroid sauce; decorated.
Hors D'CEuvres General.
Denise a la Heine — Fancy cut sandwiches made with creamed puree of chicken, masked with white chaudfroid sauce, and decorated with truffes.
Duchesse — Are small unsweetened petits choux filled with various purees, and masked with corresponding chaudfroid sauce, according to filling.
Duchesse a la Nantua — Savoury petits choux filled with creamed puree of lobster or crayfish, masked with pink fish chaudfroid sauce.
Duchesse a la Heine — Savoury petits choux filled with creamed puree of chicken, masked with white chaudfroid sauce.
Duchesse a la Husse — Savoury petits choux filled with creamed puree of sturgeon and caviar, masked with pink and white chaudfroid sauce.
Duchesse Sultan e — Savoury petits choux filled with creamed puree of chicken and pistachios, masked with white and green chaudfroid sauce.
Eclair Karoly — Are small savoury eclairs as Carolines filled with puree of woodcock, cognac, highly seasoned, and masked with game chaudfroid sauce.
Eperlans marines — Marinated smelts, served in liquor.
Escargots farcis — French vinefield snails, specially prepared with savoury butter, etc., and baked.
Esprots fume — Are smoked sprats.
Records on this page
Canapes Arlequin