Remove skin and backbone. Flake the sardines with a fork and
season with lemon-juice, salt and a few drops of Worcestershire
sauce. Spread the prepared bread with this mixture and deco-
33
34 NEW DELIXEATOR RECIPES
rate by placing in the center of each canape a small circle of
pickled beet. Cut a sHce from the end of a large olive so that
it will stand firmly and place this in the center of the beet. A
narrow border of finely chopped beet may be placed around the
edge of the canape with good effect. Garnish the plate -with four
thin suces of lemon placed symmetrically.
CHEESE AND OLIVE CANAPES
6 portions prepared bread Garnish of red pepper or
3 tablespoons cream cheese pickled beet
Olives stuffed with pimientos
Spread on the prepared bread a paste made by mixing equal
proportions of cream cheese and chopped stuffed olives. Gar-
nish with a quarter-inch border of the chopped olives and a star
of red pepper or pickled beet in ✪ Cheese and Olive Canapes the center of each.
SUGGESTIONS FOR CANAPES
1. Spread rounds of bread, toasted and buttered, with puree
of pate de foie gras. On top of this place a slice of hard-boiled
egg. Garnish with caviar and filet of anchovy.
2. Another way is to scoop the inside from small rolls, butter
and toast them in the oven. Spread with puree of jaie gras and
return to the oven. \Mien piping hot, fold in napkins and serve
at once as first course.
3. Spread oblong pieces of bread buttered and toasted with
sardine paste. Place a sardine on each and sprinkle with lemon-
juice and chopped parsley. Or toast in the oven and ser\'e hot
with lemon.
4. Spread rounds of buttered bread with a paste made from
finely chopped,, hard-cooked tgg. Decorate vriih. a row of slices
of gherkin. Or season caviar with lemon-juice and a dash of
onion and garnish with a slice of olive.
5. Spread rounds of buttered toast with ancho\y paste and
then with a mixture of grated cheese and butter beaten to a
cream. Reheat in the oven until the cheese melts. Garnish with
a mushroom cap sauted in fat or with a bit of watercress.
6. Spread rounds of buttered toast with ancho\y paste and
then with a mixture of shredded crab-meat mixed with cheese
creamed vd^h. butter.
XEW DELINEATOR RECIPES 35
COCKTAILS WITH SHRIMPS
1. Shrimps may be put in glasses of cracked ice and each one
dipped in mayonnaise. They may be served on glass plates.
2. Shrimps may be mashed in mayonnaise, put in green-pepper
shells, garnished with red pepper and served with browTi bread
and butter.
STRAWBERRY-AND-PINEAPPLE COCKTAIL
I cup orange-juice Sugar
Ys cup lemon-juice i cup strawberries
I cup diced pineapple
Combine the orange- and lemon-juice sweetened to taste, keeping
the mixture rather tart. Place on ice. Wash and drain the
strawberries and hull them. At serving time cut the berries into
halves (except six large ones), mix them with the pineapple,
place in glasses and cover with the fruit-juice. One large, per-
fect berr}' set on a tiny circle of pineapple may decorate the top
of each cocktail.
MIXED FRUIT COCKTAIL
6 large oranges Juice of i lemon
1 banana Sugar
2 slices pineapple
Page 11 · 1 recipe record on this page
Presented as published in 1929. 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
Remove skin and backbone. Flake the sardines with a fork and season with lemon-juice, salt and a few drops of Worcestershire sauce. Spread the prepared bread with this mixture and deco-
rate by placing in the center of each canape a small circle of pickled beet. Cut a slice from the end of a large olive so that it will stand firmly and place this in the center of the beet. A narrow border of finely chopped beet may be placed around the edge of the canape with good effect. Garnish the plate -with four thin slices of lemon placed symmetrically.
CHEESE AND OLIVE CANAPES
6 portions prepared bread Garnish of red pepper or
3 tablespoons cream cheese pickled beet
Olives stuffed with pimientos
Spread on the prepared bread a paste made by mixing equal proportions of cream cheese and chopped stuffed olives. Garnish with a quarter-inch border of the chopped olives and a star of red pepper or pickled beet in the center of each.
SUGGESTIONS FOR CANAPES
1. Spread rounds of bread, toasted and buttered, with puree of pate de foie gras. On top of this place a slice of hard-boiled egg. Garnish with caviar and filet of anchovy.
2. Another way is to scoop the inside from small rolls, butter and toast them in the oven. Spread with puree of pate de foie gras and return to the oven. When piping hot, fold in napkins and serve at once as first course.
3. Spread oblong pieces of bread buttered and toasted with sardine paste. Place a sardine on each and sprinkle with lemonjuice and chopped parsley. Or toast in the oven and serve hot with lemon.
4. Spread rounds of buttered bread with a paste made from finely chopped,, hard-cooked tgg. Decorate with a row of slices of gherkin. Or season caviar with lemon-juice and a dash of onion and garnish with a slice of olive.
5. Spread rounds of buttered toast with anchovy paste and then with a mixture of grated cheese and butter beaten to a cream. Reheat in the oven until the cheese melts. Garnish with a mushroom cap sauted in fat or with a bit of watercress.
6. Spread rounds of buttered toast with ancho\y paste and then with a mixture of shredded crab-meat mixed with cheese creamed with butter.
COCKTAILS WITH SHRIMPS
1. Shrimps may be put in glasses of cracked ice and each one dipped in mayonnaise. They may be served on glass plates.
2. Shrimps may be mashed in mayonnaise, put in green-pepper shells, garnished with red pepper and served with brown bread and butter.
STRAWBERRY-AND-PINEAPPLE COCKTAIL
I cup orange-juice Sugar
Ys cup lemon-juice i cup strawberries
I cup diced pineapple
Combine the orange- and lemon-juice sweetened to taste, keeping the mixture rather tart. Place on ice. Wash and drain the strawberries and hull them. At serving time cut the berries into halves (except six large ones), mix them with the pineapple, place in glasses and cover with the fruit-juice. One large, perfect berr}' set on a tiny circle of pineapple may decorate the top of each cocktail.
MIXED FRUIT COCKTAIL
6 large oranges Juice of i lemon
1 banana Sugar
2 slices pineapple
Records on this page
Cheese and Olive Canapes