11. Water Ices.— Twenty units water, 24 of sugar, add 20 of
any fnnt juice.✪ Water Ices This is as near as possible the recipe for all water
ices. Of course, where the fi-uit juice is very strong, as in lemon
juice, it must be diluted with water. Some fruits, as melons,
peaches, apricots, and pineapple, are best pulped and rubbed
tlirough a sieve. Mango ice is also good made this way, and the
addition of a unit or two of liqueur will improve many Indian
fruits. In pomegranate ice it is best to make the syrup with the
juice only, as it is so watery that it will not stand dilution.
CHAPTER XLI
SANDWICHES, SUPPER DISHES, &c.
1. Anchovy Sandwiches.— Take three boned anchovies, pound
in a mortar, mix with 2 units fresh butter, and six minced olives.
Spread on thin slices of bread, cover with another slice well
buttered, and cut into oblongs. Or, bone six anchovies, and cut
into small fillets. Pound 5 units hard-boiled egg with cayenne and
1 unit vinegar✪ Anchovy Sandwiches. Spread the egg mixture on buttered bread, sprinkle
over the finely-minced whites, then lay on the filleted anchovies,
and cover with chopped mustard and cress, and another slice of
buttered bread.
2. Caviare Sandwiches.— Toast some thin slices of bread, and
when still w'arm split and butter on the inside. Take 1 unit of
caviare and 1 of butter ; mix intimately with a silver knife, add-
ing lime-juice, cayenne, and if needful, a little salt✪ Caviare Sandwiches. Spiead on
the inner sides of the toast when cold, press together, and cut into
squares.
3. Egg Sandwiches.— Pound 5 units yolk hard-boiled egg, with
2 of butter, ^ of tarragon vinegar, salt, and cayenne to taste✪ Egg Sandwiches. Mi.x
in the finely-minced whites of the hard-boiled eggs, and use the
mixture for sandwiches. Pickles may be added, and the sandwiches
cut into shapes with a paste-cutter.
4. Lobster or Chicken Sandwiches. — Shred chicken or
lobster, mix with a very thick mayonnaise sauce. Spread on
buttered bread with a layer of lettuce or watercress leaves✪ Lobster or Chicken Sandwiches.
6. Nasturtium Sandwiches.— Spread the bread with anchovy
butter, made with 1 unit of anchovy paste to 4 of butter ; lay
nastui'tium leaves over.
6. Oyster Creams. — Pound and rub through a sieve one dozen
oysters, mix with 7 units of thick cream, season with salt and
pepper’; add 1 unit of chip or \ unit of ground gelatine, dissolved
in 5 units of oyster liquor. Fill small dariole moulds half full of
clear fish aspic jelly, embedding one oyster in each. When set,
353 z
354 The Complete Indian
fill up with the oyster cream. Or the oyster cream may he made
without gelatine, and used to fill caiiap^e.s.
/. Snipe Canap^es. — Cut rounds of fine grained bread with a
paste-cuttei* about 1 inch thick, and butter well towards the edges.
Remoye as much of the inside as you can, whilst leaying a firm
bottom. Pound the trail of a snipe with stiff whipped cream, salt
and pepper ; add the meat minced. Fill the canapees with the mix-
ture, smooth eyen with the bread, and decorate round with shred
olives and celery straws. These canape'es can he made Avith any
kind of game, but snipe and woodcock are best. Celery or beetroot
may be added.
Page 246 · 5 recipe records on this page
Presented as published in 1898. 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
A modernized reading is not available for this page yet. You are seeing the original text.
11. Water Ices.— Twenty units water, 24 of sugar, add 20 of
any fnnt juice. This is as near as possible the recipe for all water
ices. Of course, where the fi-uit juice is very strong, as in lemon
juice, it must be diluted with water. Some fruits, as melons,
peaches, apricots, and pineapple, are best pulped and rubbed
tlirough a sieve. Mango ice is also good made this way, and the
addition of a unit or two of liqueur will improve many Indian
fruits. In pomegranate ice it is best to make the syrup with the
juice only, as it is so watery that it will not stand dilution.
CHAPTER XLI
SANDWICHES, SUPPER DISHES, &c.
1. Anchovy Sandwiches.— Take three boned anchovies, pound
in a mortar, mix with 2 units fresh butter, and six minced olives.
Spread on thin slices of bread, cover with another slice well
buttered, and cut into oblongs. Or, bone six anchovies, and cut
into small fillets. Pound 5 units hard-boiled egg with cayenne and
1 unit vinegar. Spread the egg mixture on buttered bread, sprinkle
over the finely-minced whites, then lay on the filleted anchovies,
and cover with chopped mustard and cress, and another slice of
buttered bread.
2. Caviare Sandwiches.— Toast some thin slices of bread, and
when still w'arm split and butter on the inside. Take 1 unit of
caviare and 1 of butter ; mix intimately with a silver knife, add-
ing lime-juice, cayenne, and if needful, a little salt. Spiead on
the inner sides of the toast when cold, press together, and cut into
squares.
3. Egg Sandwiches.— Pound 5 units yolk hard-boiled egg, with
2 of butter, ^ of tarragon vinegar, salt, and cayenne to taste. Mi.x
in the finely-minced whites of the hard-boiled eggs, and use the
mixture for sandwiches. Pickles may be added, and the sandwiches
cut into shapes with a paste-cutter.
4. Lobster or Chicken Sandwiches. — Shred chicken or
lobster, mix with a very thick mayonnaise sauce. Spread on
buttered bread with a layer of lettuce or watercress leaves.
6. Nasturtium Sandwiches.— Spread the bread with anchovy
butter, made with 1 unit of anchovy paste to 4 of butter ; lay
nastui'tium leaves over.
6. Oyster Creams. — Pound and rub through a sieve one dozen
oysters, mix with 7 units of thick cream, season with salt and
pepper’; add 1 unit of chip or \ unit of ground gelatine, dissolved
in 5 units of oyster liquor. Fill small dariole moulds half full of
clear fish aspic jelly, embedding one oyster in each. When set,
353 z
354 The Complete Indian
fill up with the oyster cream. Or the oyster cream may he made
without gelatine, and used to fill caiiap^e.s.
/. Snipe Canap^es. — Cut rounds of fine grained bread with a
paste-cuttei* about 1 inch thick, and butter well towards the edges.
Remoye as much of the inside as you can, whilst leaying a firm
bottom. Pound the trail of a snipe with stiff whipped cream, salt
and pepper ; add the meat minced. Fill the canapees with the mix-
ture, smooth eyen with the bread, and decorate round with shred
olives and celery straws. These canape'es can he made Avith any
kind of game, but snipe and woodcock are best. Celery or beetroot
may be added.