Walnuts, to Candy
Shell the walnuts carefully without breaking them,
remove the skins by putting them into boiling water,
then throw them into a glassful of sherry, afterwards
put them into clarified sugar just heated and flavoured
with a little rose-water. Put them into a stewpan
over the fire for five minutes, letting them simmer
slowly. Next draw the saucepan aside, and when
the mixture is nearly cool take the walnuts from the
syrup and set them on a dish to cool. Sprinkle castor
sugar over them✪ Walnuts, to Candy.
SAVOURIES AND HORS-D'CEUVRES
' Elements ! each other greeting,
Gifts and powers attend ye meeting'
The Pirate
SAVOURIES AND HORS-D'CEUVRES
In speaking of savouries and their cousins hors-
d'cEUvres, I have little to say beyond giving a few
recipes, as of course it is care only in the cooking
and garnishing that makes these little dainties so
appetising. Aspic jelly is one of the principal factors
in cold savouries, also the fineness of the chopping of
parsley, egg and lobster coral, which are mostly used.
Parsley should be dried, white and yolks of eggs
rubbed separately through a fine sieve, and lobster
coral pounded in a mortar ; lobster spawn should be
placed in a muslin bag and dipped in a saucepan of
boiling water till the proper colour is obtained, and
then dried and pounded, unless it is desired to
sprinkle the dainties with it whole.
I have not given many savoury recipes, as the little
volume ' Savouries a la Mode ' devoted to savouries
leaves but little more to say.
Anchovy Trifles
Make some anchovy biscuit-paste, cut it into
rounds the size of half a crown ; on that place a curled
and boned anchovy. Have ready some whipped
cream flavoured with cayenne and a liU/e essence of
N
178 COOKERY A LA MODE
anchovy, and put on the top of the anchovy in a
rocky fashion. This makes a good hors-d'oeuvre as
well as a savoury.
Baskets ^ la Savarin
Make some short paste into which a little anchovy
cream has been introduced ; line some basket-moulds
with it and bake, and fill them when baked with
anchovy cream flavoured with cayenne, and curl a
boned anchovy on the top. Make paste handles to
the basket. This is a very pretty and tasty dish.
Garnish with cress.
Brioches a la Devon
Take three table-spoonfuls of mayonnaise sauce,
some finely chopped celery, a small shalot, well-
pounded pieces of lobster, anchovies, sardines, prawns
or shrimps, and oysters, a little tarragon and chervil
finely minced. Mix these ingredients with the
mayonnaise sauce and fill the brioche-cases (which
are best bought) ; run butter through the forcer round
the edges of the cases.
Stand them on Montpellier butter (see this in
' Savouries a la Mode'), strew lobster coral and hard-
boiled yolks of eggs passed through a sieve on the
top of each. Serve with chopped aspic round.
Caviare Sandwiches
Take two table-spoonfuls of caviare, place it in a
basin, mix it with some finely chopped shalot the
SAVOURIES AND HORS-D CEUVRES I 79
juice of half a lemon and a pinch of cayenne pepper ;
stir these thoroughly together. Butter some thin
slices of brown bread, spread with the above mixture,
pressing them together sandwich-fashion ; cut them
into three-cornered pieces and serve as a hors-
d'oeuvre.
Croutes ^ la Dunkeld
Page 66 · 1 recipe record on this page
Presented as published in 1902. 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
Walnuts, to Candy
Shell the walnuts carefully without breaking them, remove the skins by putting them into boiling water, then throw them into a glassful of sherry, afterwards put them into clarified sugar just heated and flavoured with a little rose-water. Put them into a stewpan over the fire for five minutes, letting them simmer slowly. Next draw the saucepan aside, and when the mixture is nearly cool take the walnuts from the syrup and set them on a dish to cool. Sprinkle castor sugar over them.
' Elements ! each other greeting, Gifts and powers attend ye meeting'
The Pirate
In speaking of savouries and their cousins horsd'cEUvres, I have little to say beyond giving a few recipes, as of course it is care only in the cooking and garnishing that makes these little dainties so appetising. Aspic jelly is one of the principal factors in cold savouries, also the fineness of the chopping of parsley, egg and lobster coral, which are mostly used. Parsley should be dried, white and yolks of eggs rubbed separately through a fine sieve, and lobster coral pounded in a mortar ; lobster spawn should be placed in a muslin bag and dipped in a saucepan of boiling water till the proper colour is obtained, and then dried and pounded, unless it is desired to sprinkle the dainties with it whole.
I have not given many savoury recipes, as the little volume ' Savouries a la Mode ' devoted to savouries leaves but little more to say.
Anchovy Trifles
Make some anchovy biscuit-paste, cut it into rounds the size of half a crown ; on that place a curled and boned anchovy. Have ready some whipped cream flavoured with cayenne and a liU/e essence of
N
anchovy, and put on the top of the anchovy in a rocky fashion. This makes a good hors-d'oeuvre as well as a savoury.
Baskets ^ la Savarin
Make some short paste into which a little anchovy cream has been introduced ; line some basket-moulds with it and bake, and fill them when baked with anchovy cream flavoured with cayenne, and curl a boned anchovy on the top. Make paste handles to the basket. This is a very pretty and tasty dish. Garnish with cress.
Brioches a la Devon
Take three table-spoonfuls of mayonnaise sauce, some finely chopped celery, a small shalot, wellpounded pieces of lobster, anchovies, sardines, prawns or shrimps, and oysters, a little tarragon and chervil finely minced. Mix these ingredients with the mayonnaise sauce and fill the brioche-cases (which are best bought) ; run butter through the forcer round the edges of the cases.
Stand them on Montpellier butter (see this in ' Savouries a la Mode'), strew lobster coral and hardboiled yolks of eggs passed through a sieve on the top of each. Serve with chopped aspic round.
Caviare Sandwiches
Take two table-spoonfuls of caviare, place it in a basin, mix it with some finely chopped shalot the
juice of half a lemon and a pinch of cayenne pepper ; stir these thoroughly together. Butter some thin slices of brown bread, spread with the above mixture, pressing them together sandwich-fashion ; cut them into three-cornered pieces and serve as a horsd'oeuvre.
Croutes ^ la Dunkeld
Records on this page
Walnuts, to Candy