Boston Cooking-School cook book

Remove caviare from can to strainer and pour over hot water to remove some of the oil. Drain thoroughly and season with lemon juice. Brush inside small fish molds sparingly with olive oil and put in shallow pan of crushed ice. Cover bottoms with Aspic Jelly (p. 425) mixture, made from fish or chicken stock. When set, cover body of fish with caviare, and add jelly mixture gradually, by spoonfuls, until molds are full. Chill thoroughly, remove to crisp lettuce leaves, and insert small pieces of truffle to represent eyes. RUSSIAN PANCAKES Make thin pancakes, about 4 inches in diameter. Serve with melted butter, black or red caviare and thick sour cream. Spread pancake with melted butter, put on spoonful of caviare, cover with cream and top with a second pancake. Serve as a first course or as a supper dish with a light simple dessert or salad to follow. STUFFED TOMATOES Select small, very ripe tomatoes. Peel, scoop out center, and chill. Stuff with caviare, mixed vegetable salad, chicken, lobster, or crab-meat salad. Serve on small lettuce leaf. TOMATO AND COTTAGE CHEESE Peel small, ripe tomatoes. Arrange halves on lettuce, top with scoop of cottage cheese. Pour over Russian Dressing. HORNS OF PLENTY Cut smoked salmon in thin slices, crosswise of fish. Shape in forms of horns of plenty. Fill with caviare seasoned with a few drops of lemon juice or with finely chopped cucumber or highly seasoned cream cheese.se. Cooked ham or dried beef may be substituted for salmon. LAITUE SUEDOISE Mix 1 cup finely shredded cabbage, 4% cup finely cut celery, 1 green pepper (from which seeds have been removed), finely chopped, 4 tablespoon brown sugar, 4% teaspoon salt, and 14 teaspoon mustard seed. Moisten with French Dressing (p. 486), chill, and allow for each portion 1 tablespoon on small, crisp lettuce leaf. HAM OR DRIED BEEF ROLLS Cut thin slices of meat in even pieces. Spread with cream cheese, highly seasoned. Roll tightly. HORS D’G@UVRES PLATTER Serve on any large platter, chop plate, large glass or pottery plate, or on a special hors d'œuvres dish. A variety may be served (with hot rolls and a beverage) as the main dish at a luncheon. A combination should include at least one hearty hors d'œuvres, one salad or cooked vegetable and one highly seasoned relish or appetizer. In addition to the special recipes listed, any of the following are suitable: Fish. Anchovies, herring, smoked salmon, sardines (with wedges of lemon or thin slices of onion), flaked shrimp with Mayonnaise, canned or cooked salmon with Tartare Sauce (p. 207) and cucumber dice, tiny cream puff or pastry shells or boats filled with lobster or shrimp or crab salad. Eggs. Eggs a la Mimosa (p. 428), hard-cooked egg, sliced, marinated, and sprinkled with finely cut parsley, chives, or cress. Appetizers. Pickled beets finely cut, celery, olives, pickled onions, radishes. Fruits. Avocado or melon in thin strips. Salads and Vegetables (Marinated). Artichoke bottoms or hearts, asparagus tips, cauliflower flowerets, sliced cucumbers, canned mushrooms, sliced tomatoes (sprinkled with chopped parsley, chives, or cress), mixed vegetable salad. CSOUP AND SALAD ACCOMPANIMENTS See also p. 501; Hors d'Œuvres, Canapés (p. 115); Corn Crisps (p. 97).. TOASTED CRACKERS Split common crackers. Spread with butter, allowing 14 teaspoon butter to each half cracker. Arrange in pan and bake until delicately browned. Saltines or other thin crackers may be used without splitting. SOUFFLED CRACKERS Split common crackers and soak in ice water to cover, 8 minutes. Dot over with butter and bake in hot oven (500° F.) until puffed, and then reduce heat (375° F.) until browned (about 45 minutes), CHEESE CRACKERS