The Cook Book, by "Oscar" of the Waldorf

Caviar on Toast. • Prepare six rounds of toast of white bread. Place in a saucepan two large tablespoonfuls of caviar and one tablespoonful of cream, heat for a minute or two at one side of the fire, stirring carefully meanwhile. Pour this mixture over the toast and serve on a dish with a folded napkin. Caviar with Eggs. Cut off from stale French rolls some slices about a third of an inch thick; spread on them anchovy butter or fry them lightly in butter. Spread over each slice a thick layer of caviar, then squeeze over a little lemon juice and add a seasoning of salt and pepper. Have prepared some hard boiled eggs, peel them and cut them into slices, using a very sharp knife; lay the slices of egg, one on each side of the bread, and serve on a dish on which has been laid an ornamental paper. A bit of chopped mustard and cress salad spread over the caviar is an improvement Aspic of Lobster. Cut some broiled lobster tails in slices, put them in a basin, dust with salt and pepper and squeeze in a little lemon juice. Put a thin layer of aspic jelly in a plain cylinder mould, garnish it with some hard-boiled eggs and lobster spawn and allow to set, then pour in another layer of aspic jelly one-fourth inch thick, spread a layer of montpellier butter one-fourth inch thick on a baking-sheet and on another bakingsheet spread another layer of lobster butter one-fourth inch thick and stand them both on ice. Cut both butters when quite firm with a round tin cutter to the size of the lobster slices. Arrange alternately in a circle the lobster slices and montpellier butter in the cylinder mould, pour in sufficient aspic to reach one-fourth of an inch above them and leave till set; then arrange a circle of lobster slices and lobster butter, dressing them the reverse to the first circle, pour in more aspic jelly, and when set continue the alternate circles of butter and lobster slices. When the mould is full cover it with a baking-sheet, pack it in ice and allow it to stand for two hours or more. Prepare a rice socle on a dish, mask it with lobster butter, turn the aspic out of the mould onto it, garnish with chopped jelly and croutons of jelly, and serve. Potted Fish. Take some cold cooked fish, remove the skin and bones and chop it fine; peel some freshly-boiled shrimps, chop and mix them with the fish. Put all into a mortar and pound until smooth. Work in with the paste an equal quantity of fresh butter and season to taste with grated nutmeg, mace, salt and a small quantity of cayenne. Pass the mixture through a fine hair-sieve, pack it into small moulds, leave about a quarter of an inch at the top of each, and fill up with clarified butter. Keep the moulds in a cool larder. Turn the fish out of the moulds on a dish with a folded napkin, garnish with parsley, and serve. Mayonnaise of Salmon with Aspic Jelly. Remove the bones from two pounds of salmon cut into slices, place them in a fish-kettle, cover over with boiling fish-broth, add a small quantity of salt, then move the fish-kettle to the side of the fire and boil for ten minutes. When cooked, take out the fish and leave till cold. Turn a border of aspic jelly onto a dish and fill the center with alternate layers of mayonnaise and the slices of salmon, finishing with the mayonnaise, and serve. Olives Stuffed with Anchovies.