Boston Cooking-School cook book

Clean scallops, put in saucepan, and cook until they begin to shrivel. Drain and chill. Cut in halves and mix with any cocktail sauce. Or put in small fluted shells, allowing 5 for each shell, arrange 2 shells on each plate of finely crushed ice, and place between shells a small glass containing sauce. SHRIMP COCKTAIL Allow 14 to 4 cup canned or cooked shelled shrimps for each person. Remove intestinal vein. Chill. Break in pieces and serve in cocktail glasses with any cocktail sauce or Mayonnaise. SHRIMP MAYONNAISE Arrange whole shrimps in circle on plate. Put spoonful of Mayonnaise in center. Pass small cucumber or radish sandwiches made of brown bread. SARDINE COCKTAIL 1 small box sardines 14 teaspoon Tabasco Sauce 1% cup tomato catsup Juice 1 lemon 2 teaspoons Worcestershire Sauce Salt Skin and bone sardines and separate in small pieces. Mix other . ingredients, add sardines, chill, and allow for each portion 1 tablespoon on a small crisp lettuce leaf. FRESH CRAB COCKTAIL 3 tablespoons lemon juice 1 can asparagus tips 3 tablespoons salad oil 14 pound crab meat 34 teaspoon salt Mayonnaise (p. 490) ¥% teaspoon paprika Paprika Mix lemon juice, salad oil, salt, and paprika. Drain liquid from asparagus tips. Dip one at a time in dressing and arrange 5 stalks inside each cocktail glass. Mix crab meat with remaining dressing and place on the asparagus, with a slight depression in the center. Make a rose of Mayonnaise in the center of the crab meat and sprinkle with paprika. Serve very cold. FRESH CRAB-MEAT AND GRAPEFRUIT COCKTAIL 3 grapefruit 14 cup grapefruit juice 4 pound fresh crab meat 1 tablespoon Worcestershire ¥ cup tomato catsup Sauce 1% teaspoon salt Few drops Tabasco Sauce Cut grapefruit in halves crosswise, remove pulp, and drain. Mix crab meat with grapefruit pulp, add seasonings, chill, and serve in cocktail glasses or in grapefruit skins or baskets (p. 58). CRAB-MEAT AND AVOCADO COCKTAIL Use half crab meat and half cubed Avocado pear. Mix with Cocktail Sauce I or III (p. 124). Or serve crab meat mixed with cocktail sauce in half Avocado pear. CANAPES, HORS D'ŒUVRES AND COCKTAILS 127 AVOCADO COCKTAIL Cut in cubes. Serve in cocktail glasses with any cocktail sauce poured over. Chill thoroughly. A bit of chutney may be added to the sauce. Plateau Pruner with Lobster Salad and Oysters Casino PLATEAU PRUNIER Arrange two or three scallop or deep oyster shells on each plate. Fill each with hors d'œuvres such as shrimp, masked with Mayonnaise, Oysters Casino, oysters with cocktail sauce, lobster meat with Mayonnaise or cocktail sauce, etc. On each plate place a Caviare Canapé and a tiny roll, split, buttered, and filled with smoked salmon cut to fit.. MACEDOINE OF FRUIT (p. 60) CAVIARE, BLACK OR RED Chill thoroughly. Serve in bowl set in bed of crushed ice or in ice block. Pass thin fingers of dry, unbuttered toast, lemon wedges, finely chopped hard-cooked egg white, hard-cooked egg yolk, crumbled and passed through sieve, and finely minced onion. Or pass lemon wedges and tiny sandwiches of brown bread filled with very thinly sliced radish. To Block Ice. Freeze ice in mold or use rectangular piece of clear ice and with hot flatirons melt a cavity large enough to hold caviare. Pour water from cavity as rapidly as it forms. CAVIARE FISH