Boston Cooking-School cook book

Anchovy Butter Hard-cooked eggs Tomato, in 14-inch slices Green pepper Mayonnaise Olives Parsley Spread round pieces of toast with Anchovy Butter (p. 119). Cover each with a tomato slice; spread with Mayonnaise. Sprinkle with egg yolk, forced through strainer, and finely chopped white. Garnish with ring of green pepper, piece of olive, and parsley. CANAPES, HORS D'ŒUVRES AND COCKTAILS 121 HOT CLAM CANAPES 3 dozen clams in shell 3 tablespoons tomato catsup 14 cup water 1 tablespoon lemon juice 6 mushroom caps 9 drops Tabasco Sauce 21% tablespoons flour VY teaspoon horse-radish 21% tablespoons butter 1 teaspoon vinegar ¥g cup clam liquor 1 teaspoon salt Wash clams, changing water several times. Pour over water, cover, and steam until shells are partially opened. Remove clams from shells, reserving soft portions, and strain liquor through a double thickness of cheesecloth. Brush, peel, and chop mushroom caps. Cook with butter 1 minute, add flour, and then pour on clam liquor. Bring to boiling point and add catsup, lemon juice, Tabasco Sauce, horse-radish mixed with vinegar, salt, and soft part of clams. Reheat and serve on oval-shaped pieces of toast. HOT LOBSTER OR CRAB CANAPES 1 egg yolk Few grains cayenne 14% tablespoons cream , 4 pound cheese, cut in small V4 teaspoon salt pieces Y% teaspoon paprika ¥% cup finely chopped crab meat 4 teaspoon Worcestershire Sauce or lobster 4 cup thick sauce (Thick White Sauce, p. 192, or Veloute Sauce, p. 194) Beat egg yolk, add seasonings, and cheese. Cook until smooth, stirring constantly. Make canapés (p. 118), using mixture. Mix lobster or crab and sauce. Spread over cheese layer. Garnish. Serve hot. FINNAN HADDIE CANAPES 1 cup finnan haddic, soaked 2 tablespoons flour and flaked 24 cup thin cream ¥% tablespoon finely chopped 2 tablespoons grated cheese onion 2 egg yolks, slightly beaten 2 chopped mushroom caps Salt and cayenne 3 tablespoons butter Grated cheese Buttered bread crumbs Fry onion and mushrooms in butter 5 minutes. Add flour and, gradually, cream. Bring to boiling point, add cheese, egg yolks, and finnan haddie. Season. Pile on circular pieces of toast. Sprinkle with cheese and crumbs and bake until brown. CANAPES LORENZO Season finely chopped crab meat or lobster with salt, cayenne, and lemon juice, moisten with Thick White Sauce (p. 192). Prepare canapés (p. 118) with this mixture. Cream 2 tablespoons butter, add 1 teaspoon egg white; spread over crab mixture. Sprinkle — with grated cheese, brown in oven. Garnish with parsley. COCKTAILS AND COCKTAIL SAUCES Fruit cocktails and fruit cups are listed in the fruit chapter (p. 50) since they are used in various places on the menu. Grapefruit and melons (preparation, p. 51) are also served as a first course. Many fruit juices may be combined and chilled to serve as a cocktail. Season to taste with lemon juice and sugar, honey or Sugar Sirup (p. 44). THREE-FRUIT COCKTAIL 5 tablespoons grapefruit juice Few grains salt 2 tablespoons orange juice a cup charged water 1 tablespoon lemon juice 4 sprigs mint 3 level tablespoons Sugar Sirup (p. 44) Crushed ice Mix ingredients thoroughly in a cocktail shaker. Put crushed ice in 4 cocktail glasses, pour in mixture, and serve at once. Garnish each glass with a sprig of mint. CRANBERRY JUICE COCKTAIL 2 cups cranberries VY cup sugar 2 cups water 2 tablespoons lemon or orange juice Cook the cranberries in water until the skins burst. Put through sieve lined with wet cheesecloth. Add sugar and stir over low heat until the sugar is dissolved. Add lemon or orange juice. Serve ice cold in small glasses. GRAPE JUICE COCKTAIL 2 tablespoons Sugar Sirup (p. 44) ¥% cup white grape juice V4 cup orange juice ¥% cup charged water Crushed ice