Secure small fresh smelts, one for each portion; cut the head and
tail off, split them open in the front and remove the inside; pick
out all the small bones; rinse them in cold water. Leave them on
a buttered pan with the skin down; fill them with a shrimp mousse,
and roll. [See recipe Shrimp Mousse a la Europeenne in my large
book, The Swedish, French, American Cook Book, on page 1 13 .]
Put a shrimp tail in each end of the roll; put a half cup of fish
broth in the pan and cook them in the oven with a tight cover
from six to eight minutes. Leave to get cold and then glaze
them with aspic. Arrange them on round slices of bread that
have been spread with anchovy paste and butter mixed. Decorate
them all around with whipped cream through a fine paper tube and
with strips of green pepper or unpeeled shrimps around; garnish
with a quarter of lemon✪ Smelts With Shrimps a la Octavia between each. Serve as an appetizer.
Crab in Tomato Aspic a la Walde
Crabe en Aspic de Tomates a la Walde
Put small individual ring moulds on cracked ice; fill them with
a tomato aspic; leave until it is settled. When settled dip them
in warm water and turn them out on round slices of bread that
have been spread with shredded crab meat and butter; fill crab
meat in the center mixed with Aurorian sauce; in the center of the
filling sprinkle with chopped truffles. Arrange them in the form
of a ring on a platter; garnish with parsley in the center and with
crab claws✪ Crab in Tomato Aspic a la Walde all around as the illustration shows.
Salads
I am here giving you recipes for a large number of salads, mayon¬
naises, and cold sauces in which a larger or a small amount of may¬
onnaise is used, and those salads and sauces could not be made
without oil. Often they are not made at all because of the high
price of olive oil and therefore I know you will be pleased to learn
that in place of the olive oil, Mazola Oil can be used and with bet¬
ter results.
You have noticed me here at the school using no other oil but
Mazola — my students often remark what a wonderful flavor my
sauces and salads have. The dressings are made with much less
trouble, as the olive oil so often curdles the dressings. If you
follow my recipes for mayonnaise as I have explained it to you,
you will be able to make the finest mayonnaise with Mazola in
five minutes. There is no other oil I know that could take its
place and it is also good for shortening in place of butter. Mazola
also proves to be excellent for frying, superior to lard and animal
fat. Mazola oil being a pure vegetable oil, it gives no taste of fat.
Tomato Salad a la Thorelli
Salade de Tomates a la Thorelli ✪ Tomato Salad a la Thorelli
Page 31 · 3 recipe records on this page
Presented as published in 1924. 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
Secure small fresh smelts, one for each portion; cut the head and tail off, split them open in the front and remove the inside; pick out all the small bones; rinse them in cold water. Leave them on a buttered pan with the skin down; fill them with a shrimp mousse, and roll. [See recipe Shrimp Mousse a la Europeenne in my large book, The Swedish, French, American Cook Book, on page 1 13 .] Put a shrimp tail in each end of the roll; put a half cup of fish broth in the pan and cook them in the oven with a tight cover from six to eight minutes. Leave to get cold and then glaze them with aspic. Arrange them on round slices of bread that have been spread with anchovy paste and butter mixed. Decorate them all around with whipped cream through a fine paper tube and with strips of green pepper or unpeeled shrimps around; garnish with a quarter of lemon between each. Serve as an appetizer.
Crab in Tomato Aspic a la Walde
Crabe en Aspic de Tomates a la Walde
Put small individual ring moulds on cracked ice; fill them with a tomato aspic; leave until it is settled. When settled dip them in warm water and turn them out on round slices of bread that have been spread with shredded crab meat and butter; fill crab meat in the center mixed with Aurorian sauce; in the center of the filling sprinkle with chopped truffles. Arrange them in the form of a ring on a platter; garnish with parsley in the center and with crab claws all around as the illustration shows.
Salads
I am here giving you recipes for a large number of salads, mayon¬ naises, and cold sauces in which a larger or a small amount of may¬ onnaise is used, and those salads and sauces could not be made without oil. Often they are not made at all because of the high price of olive oil and therefore I know you will be pleased to learn that in place of the olive oil, Mazola Oil can be used and with bet¬ ter results.
You have noticed me here at the school using no other oil but Mazola — my students often remark what a wonderful flavor my sauces and salads have. The dressings are made with much less trouble, as the olive oil so often curdles the dressings. If you follow my recipes for mayonnaise as I have explained it to you, you will be able to make the finest mayonnaise with Mazola in five minutes. There is no other oil I know that could take its place and it is also good for shortening in place of butter. Mazola also proves to be excellent for frying, superior to lard and animal fat. Mazola oil being a pure vegetable oil, it gives no taste of fat.
Tomato Salad a la Thorelli
Salade de Tomates a la Thorelli
Records on this page
Smelts With Shrimps a la OctaviaCrab in Tomato Aspic a la WaldeTomato Salad a la Thorelli