Filet cle harengs fume a, la Bordelaise — Filleted
smoked herrings or kippers, cut in strips, and
served with celery, salad, hard eggs, and aspic
. •iellT-
Frivolites — A name adopted for a mixed variety of
fancy hors d’oeuvres.
10 The New Practical Cookery Guide.
Gallis — Are scorcencre or salsify tops, trimmedr
blanched, and macerated with oil, aromatic
vinegar, salt and pepper.
Gourillos — Are the roots of endives, or escaroles,
trimmed, blanched, macerated in oil, vinegar,
spice, salt and pepper.
Grenouille a V Aurore — Frog’s legs, poached with
white wine, seasoned, and served with pink
chauclfroid sauce over.
Harengs — Herrings prepared in various ways for
hors d’oeuvres.
Harengs d la Busse — Fillets of smoked herrings,
blended with vinaigrette sauce, served with
potato salad.
Harengs cle Bismark — Bismark herrings are soused
in cold acidulated courtbouillon, with sliced
onion and coriander seeds, cut to desired size
pieces, and served.
Harengs dieppoise — Poached with wine and a little
aromatic vinegar, paysanne of onions and
carrots, served cold.
Harengs fume — Are smoked or kippered herrings.
Harengs Livonien — Dice of smoked herring, dice
of cooked potatoes, sour apples, capers, chopped
parsley, tarragon, chervil, and chive, blended with
tartare sauce, and served in the shape of a
herring.
Harengs Lucas — Strips of smoked herrings, seasoned
with Cambridge sauce, served on glass dishes.
Harengs marines — Are soused herrings.
Harengs remoulade — Fillets of smoked herrings, cut
in diamond shape, mixed with remoulade sauce.
Hors H'CEuvres General.
11
Harengs sales fume — Bloaters.
Harengs saurs — Are fillets of salted and smoked
herrings preserved in oil with pimento.
Huitres — Oysters, served in own shell on pounded
ice, with lemon or lime, and bread and butter.
Huitres en cocktail — Served with cocktail sauce
(American).
Huitres marinees — Marinated oysters (preserved).
Jarnbon — Ham for hors d'oeuvres is thinly cut, rolled,
and garnished with chopped aspic.
Jarnbon de Brahenham —
Jarnbon d'Espagne — Smoked Spanish ham.
Jarnbon de Strasbourg — Strasburg ham.
Jarnbon de Westphalie — Smoked Westphalian ham.
Jarnbon fume — Smoked ham.
Karoli Ouida — Small Carolines, filled with caviar and
aspiced over.
Lamproie a VJiuile — Preserved lamprey, as tunny fish.
Langue de renne fumee — Smoked cooked reindeer
tongue.
Langue fumee — Smoked cooked tongue.
Langue Busse — Smoked cooked Russian tongue.
Lax d la Doria — Lax, served with cucumber salad.
Lax fume a Vhuile — Smoked lax (salmon) preserved
in oil.
Maquereaux a Vhuile — Smoked filleted mackerel
in oil.
Maquereaux au vin blanc — Marinated fillets of
mackerel, with white wine and spice.
Maquereaux fume — Kippered mackerel, sliced and
served.
Maquereaux marines — Marinated fillets of mackerel.
12 The New Practical Cookery Guide.
Melon — Iced, sliced, and served with powdered
ginger.
Nids de Chartres — A nest cut out of bread, fried ;
when cold masked with sieved foie gras to
imitate straw, a few foie gras egg-shape pieces
in centre.
(Eufs de pluviers — Plover’s eggs, served hard-boiled.
CEufs de pluviers a la Christiana — Served in smal],
light paste tartlets lined with creamed puree of
foie gras and truffe, aspiced over.
(Eufs de pluviers Belle Vue — Shelled, dressed in small
croustades of blanched and seasoned cucumber,
aspiced over and decorated. ✪ Paupiettes de choux verts
Page 9 · 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
Filet de harengs fume a la Bordelaise — Filleted smoked herrings or kippers, cut in strips, and served with celery, salad, hard eggs, and aspic jelly.
Frivolites — A name adopted for a mixed variety of fancy hors d’oeuvres.
10 The New Practical Cookery Guide.
Gallis — Are scorconere or salsify tops, trimmed, blanched, and macerated with oil, aromatic vinegar, salt and pepper.
Gourillos — Are the roots of endives, or escaroles, trimmed, blanched, macerated in oil, vinegar, spice, salt and pepper.
Grenouille a l'Aurore — Frog's legs, poached with white wine, seasoned, and served with pink chaudfroid sauce over.
Harengs — Herrings prepared in various ways for hors d’oeuvres.
Harengs d la Busse — Fillets of smoked herrings, blended with vinaigrette sauce, served with potato salad.
Harengs cle Bismark — Bismark herrings are soused in cold acidulated courtbouillon, with sliced onion and coriander seeds, cut to desired size pieces, and served.
Harengs dieppoise — Poached with wine and a little aromatic vinegar, paysanne of onions and carrots, served cold.
Harengs fume — Are smoked or kippered herrings.
Harengs Livonien — Dice of smoked herring, dice of cooked potatoes, sour apples, capers, chopped parsley, tarragon, chervil, and chive, blended with tartare sauce, and served in the shape of a herring.
Harengs Lucas — Strips of smoked herrings, seasoned with Cambridge sauce, served on glass dishes.
Harengs marines — Are soused herrings.
Harengs remoulade — Fillets of smoked herrings, cut in diamond shape, mixed with remoulade sauce.
Hors H'CEuvres General.
Harengs sales fume — Bloaters.
Harengs saurs — Are fillets of salted and smoked herrings preserved in oil with pimento.
Huitres — Oysters, served in own shell on pounded ice, with lemon or lime, and bread and butter.
Huitres en cocktail — Served with cocktail sauce (American).
Huitres marinees — Marinated oysters (preserved).
Jarnbon — Ham for hors d'oeuvres is thinly cut, rolled, and garnished with chopped aspic.
Jarnbon de Brahenham —
Jarnbon d'Espagne — Smoked Spanish ham.
Jarnbon de Strasbourg — Strasburg ham.
Jarnbon de Westphalie — Smoked Westphalian ham.
Jarnbon fume — Smoked ham.
Karoli Ouida — Small Carolines, filled with caviar and aspiced over.
Lamproie a VJiuile — Preserved lamprey, as tunny fish.
Langue de renne fumee — Smoked cooked reindeer tongue.
Langue fumee — Smoked cooked tongue.
Langue Busse — Smoked cooked Russian tongue.
Lax d la Doria — Lax, served with cucumber salad.
Lax fume a Vhuile — Smoked lax (salmon) preserved in oil.
Maquereaux a Vhuile — Smoked filleted mackerel in oil.
Maquereaux au vin blanc — Marinated fillets of mackerel, with white wine and spice.
Maquereaux fume — Kippered mackerel, sliced and served.
Maquereaux marines — Marinated fillets of mackerel.
12 The New Practical Cookery Guide.
Melon — Iced, sliced, and served with powdered ginger.
Nids de Chartres — A nest cut out of bread, fried ; when cold masked with sieved foie gras to imitate straw, a few foie gras egg-shape pieces in centre.
(Eufs de pluviers — Plover’s eggs, served hard-boiled.
CEufs de pluviers a la Christiana — Served in smal], light paste tartlets lined with creamed puree of foie gras and truffe, aspiced over.
(Eufs de pluviers Belle Vue — Shelled, dressed in small croustades of blanched and seasoned cucumber, aspiced over and decorated.
Records on this page
Paupiettes de choux verts