How to Make It. Cut the slices of bread round with the large
biscuit cutter. Spread with the butter, and cook the artichokes
in some water with lemon juice, pepper, and salt. Leave stand in
the juice until cold. When cold, cut the slices from underneath
each artichoke to make them lower and stand firmer. Chop the
cut-off part fine and spread it on the bread. Fill the caviar in the
artichokes. Decorate with stirred butter on the top of the caviar
and all around the sandwich through a small tube. Arrange on a
platter in the form of a ring and garnish with parsley.
Caviar a la Poularde
Caviar a la Poularde
A glass of caviar, six medium thick slices of bread, one and a half
cups of cream, five tablespoons of dissolved Cox’s gelatine, one
half cup of artificial aspic, cayenne pepper and salt✪ Caviar a la Poularde to taste.
How to Make It. Put little bird moulds on ice;glaze them with
the aspic; decorate them with caviar in the wings, a bill of truffle,
and a small eye made from lemon with a truffle center; drip some
aspic on the decoration. To one cup of cream add two tablespoons
of gelatine; mix it gently (be careful not to let it get thick); line the
rest of the form with the cream, then fill with chartreuse of
caviar; put the two forms together to make a full bird. Leave on ice
until ready to serve. Cut the bread out with a round patty cutter,
and with a small cutter cut the center out, leaving room for the bird
to rest in; spread the rings of bread heavily with the caviar; put the
birds in the rings and arrange them in the form of a ring on a platter
on a paper doily or napkin. Garnish with parsley in the center
and with lemons around.
Chartreuse — Put the rest of the gelatine to the rest of cream;
season it with pepper and salt; add to it two teaspoons of caviar
and mix gently.
Caviar a la Ambrosina
Caviar a V Ambroisie
Select moulds in the shape of a corn-cob or in the form of a
bunch of grapes; put them on cracked ice and glaze them with
uncolored tomato aspic. Put in each hollow space a trifle of the
caviar; glaze them again with aspic and decorate the leaf part of
the mould with cream colored with finely chopped parsley or
spinach coloring; drip some aspic on top of the decoration; line the
mould with cream. To one cup of cream take three tablespoons
of dissolved Cox’s gelatine, two teaspoons of caviar, then fill with
the chartreuse of caviar. Leave the moulds on ice until ready to
turn out; butter slices of bread and cut them in the shape of the
MRS. ERICSSON HAMMOND’S COOK BOOK 13
mould; spread them heavily with caviar. Dip the moulds in
warm water and turn them out; arrange them in the form of a ring
on a platter with the point out and the leaf part in. Garnish with
lemons around and with parsley in the center. Chartreuse see
above recipe. The Chartreuse for filling.
Russian Caviar a la Yvonne
Caviar russe a V Yvonne
Six slices of bread, two tomatoes, a small head of lettuce,
three tablespoons of caviar, three tablespoons of butter, pepper
and salt.
Page 8 · 1 recipe record 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
How to Make It. Cut the slices of bread round with the large biscuit cutter. Spread with the butter, and cook the artichokes in some water with lemon juice, pepper, and salt. Leave stand in the juice until cold. When cold, cut the slices from underneath each artichoke to make them lower and stand firmer. Chop the cut-off part fine and spread it on the bread. Fill the caviar in the artichokes. Decorate with stirred butter on the top of the caviar and all around the sandwich through a small tube. Arrange on a platter in the form of a ring and garnish with parsley.
Caviar a la Poularde
Caviar a la Poularde
A glass of caviar, six medium thick slices of bread, one and a half cups of cream, five tablespoons of dissolved Cox’s gelatine, one half cup of artificial aspic, cayenne pepper and salt to taste.
How to Make It. Put little bird moulds on ice;glaze them with the aspic; decorate them with caviar in the wings, a bill of truffle, and a small eye made from lemon with a truffle center; drip some aspic on the decoration. To one cup of cream add two tablespoons of gelatine; mix it gently (be careful not to let it get thick); line the rest of the form with the cream, then fill with chartreuse of caviar; put the two forms together to make a full bird. Leave on ice until ready to serve. Cut the bread out with a round patty cutter, and with a small cutter cut the center out, leaving room for the bird to rest in; spread the rings of bread heavily with the caviar; put the birds in the rings and arrange them in the form of a ring on a platter on a paper doily or napkin. Garnish with parsley in the center and with lemons around.
Chartreuse — Put the rest of the gelatine to the rest of cream; season it with pepper and salt; add to it two teaspoons of caviar and mix gently.
Caviar a la Ambrosina
Caviar a V Ambroisie
Select moulds in the shape of a corn-cob or in the form of a bunch of grapes; put them on cracked ice and glaze them with uncolored tomato aspic. Put in each hollow space a trifle of the caviar; glaze them again with aspic and decorate the leaf part of the mould with cream colored with finely chopped parsley or spinach coloring; drip some aspic on top of the decoration; line the mould with cream. To one cup of cream take three tablespoons of dissolved Cox’s gelatine, two teaspoons of caviar, then fill with the chartreuse of caviar. Leave the moulds on ice until ready to turn out; butter slices of bread and cut them in the shape of the
mould; spread them heavily with caviar. Dip the moulds in warm water and turn them out; arrange them in the form of a ring on a platter with the point out and the leaf part in. Garnish with lemons around and with parsley in the center. Chartreuse see above recipe. The Chartreuse for filling.
Russian Caviar a la Yvonne
Caviar russe a V Yvonne
Six slices of bread, two tomatoes, a small head of lettuce, three tablespoons of caviar, three tablespoons of butter, pepper and salt.
Records on this page
Caviar a la Poularde