Cut the stems, outside leaves and points from six fine
artichokes ; then parboil. Remove the leaves and chokes
and chill the hearts. Dip six firm slices of tomato in French
dressing; place a heart on each filled with mayonnaise, and
garnish the edges with appetitsild✪ Artichokes and Appetitsild.
i
4. ARTICHOKES AND CAVIAR
Proceed as above, but fill the hearts with caviar, on which
place a thin slice of lemon cut in quarters. Pipe the edges
with mayonnaise and garnish with shelled shrimps curled
over the edge.
5. CANAPE A L'EXPOSITION
Fry six thin rounds of bread. Chop three tablespoons
of cold chicken or ham and two anchovies, and pound to a
paste. Add a tablespoon of thick cream and season with
chile powder. Then spread on the toast. Sprinkle with
grated cheese✪ Canape a L'Exposition and brown in the oven.
HORS lyQEUVRES , COCKTAILS 15
6. CAVIAR PANCAKES
Make very thin, small pancakes from any good recipe.
Spread quickly with caviar, seasoned with onion juice, lemon
and paprika; roll each lightly, cut off the ends on the bias
and serve very hot.
7. CAVIAR AND SHRIMPS
Spread six rounds of toast with mayonnaise and cover
with slices of tomato. Place a mound of caviar, seasoned
with lemon and onion juice, on each and garnish with
shrimps.
8. CHICKEN LIVER
Saute two pairs of chicken livers in some of the chicken
fat; rub to a paste with two tablespoons of thick cream,
season highly with salt and paprika and add a tablespoon of
grated Parmesan. Spread thickly on rounds of toast and
keep warm. Stir over the fire a well-beaten egg, a table-
spoon each of cream and grated cheese. When it thickens
pour over the toast and serve.
9. CRAB OR SHRIMP COCKTAIL
Beat a cup of mayonnaise into one of whipped cream and
half a cup of unsweetened tomato catsup. Mix it with a cup
of crab meat, kept in large pieces, (or a cup of fresh
shrimps) ; chill on ice and serve in cocktail glasses em-
bedded in ice.
10. CROUTES A LA STANLEY— ENGLISH
Fry six small rounds of bread ; brown in deep fat ; drain
and force a pyramid of either Devonshire cream or whipped
cream on each piece with a pastry bag. Cut boned anchovies
into narrow fillets and decorate each pyramid with them.
11. HERRING STICKS
Sprinkle a dozen fillets of smoked herring with lemon
juice and cayenne ; dip each into thin batter (No. 446)
and fry until crisp in oil- Drain and garnish with parsley.
i6 HORS D'OEUVRES, COCKTAILS
12. KIPPERED HERRING SOUFFLE— ENGLISH
Wash, bone and chop two smoked herrings ; then rub
through a sieve ; add two tablespoons of soft crumbs, three
of thick cream and the yolks of two eggs ; beat well, season
with paprika, ✪ Caviar Pancakes fold in the whites of the eggs, beaten stiff,
and half fill little paper boxes. Bake in a hot oven.
13. MILT FINGERS
Rub to a paste a tablespoon of butter, a half teaspoon each
of French and English mustard ; heat and add a teaspoon
each of tarragon vinegar and Worcestershire sauce. Saute
the milt (or soft roe) from six fresh herrings in the mixture,
then place each on a finger of hot buttered toast and sprinkle
with chopped chives.
14. MUSHROOM CANAPE
Peel and break into small pieces a cup of fresh mush-
rooms ; simmer until tender in two tablespoons of butter ;
season with salt and pepper and thicken with the slightly
beaten yolk of an egg✪ Mushroom Canape. Spread on rounds of buttered toast,
cover each with the white of the egg, beaten stiff, and brown
in the oven.
15. OLIVE CUSTARDS ✪ Olive Custards
Page 6 · 13 recipe records on this page
Presented as published in 1915. 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
Cut the stems, outside leaves and points from six fine artichokes ; then parboil. Remove the leaves and chokes and chill the hearts. Dip six firm slices of tomato in French dressing; place a heart on each filled with mayonnaise, and garnish the edges with appetitsild.
4. ARTICHOKES AND CAVIAR
Proceed as above, but fill the hearts with caviar, on which place a thin slice of lemon cut in quarters. Pipe the edges with mayonnaise and garnish with shelled shrimps curled over the edge.
5. CANAPE A L'EXPOSITION
Fry six thin rounds of bread. Chop three tablespoons of cold chicken or ham and two anchovies, and pound to a paste. Add a tablespoon of thick cream and season with chile powder. Then spread on the toast. Sprinkle with grated cheese and brown in the oven.
HORS D'OEUVRES, COCKTAILS 15
6. CAVIAR PANCAKES
Make very thin, small pancakes from any good recipe. Spread quickly with caviar, seasoned with onion juice, lemon and paprika; roll each lightly, cut off the ends on the bias and serve very hot.
7. CAVIAR AND SHRIMPS
Spread six rounds of toast with mayonnaise and cover with slices of tomato. Place a mound of caviar, seasoned with lemon and onion juice, on each and garnish with shrimps.
8. CHICKEN LIVER
Saute two pairs of chicken livers in some of the chicken fat; rub to a paste with two tablespoons of thick cream, season highly with salt and paprika and add a tablespoon of grated Parmesan. Spread thickly on rounds of toast and keep warm. Stir over the fire a well-beaten egg, a tablespoon each of cream and grated cheese. When it thickens pour over the toast and serve.
9. CRAB OR SHRIMP COCKTAIL
Beat a cup of mayonnaise into one of whipped cream and half a cup of unsweetened tomato catsup. Mix it with a cup of crab meat, kept in large pieces, (or a cup of fresh shrimps) ; chill on ice and serve in cocktail glasses embedded in ice.
10. CROUTES A LA STANLEY— ENGLISH
Fry six small rounds of bread ; brown in deep fat ; drain and force a pyramid of either Devonshire cream or whipped cream on each piece with a pastry bag. Cut boned anchovies into narrow fillets and decorate each pyramid with them.
11. HERRING STICKS
Sprinkle a dozen fillets of smoked herring with lemon juice and cayenne ; dip each into thin batter (No. 446) and fry until crisp in oil- Drain and garnish with parsley.
i6 HORS D'OEUVRES, COCKTAILS
12. KIPPERED HERRING SOUFFLE— ENGLISH
Wash, bone and chop two smoked herrings ; then rub through a sieve ; add two tablespoons of soft crumbs, three of thick cream and the yolks of two eggs ; beat well, season with paprika, fold in the whites of the eggs beaten stiff, and half fill little paper boxes. Bake in a hot oven.
13. MILT FINGERS
Rub to a paste a tablespoon of butter, a half teaspoon each of French and English mustard ; heat and add a teaspoon each of tarragon vinegar and Worcestershire sauce. Saute the milt (or soft roe) from six fresh herrings in the mixture, then place each on a finger of hot buttered toast and sprinkle with chopped chives.
14. MUSHROOM CANAPE
Peel and break into small pieces a cup of fresh mushrooms ; simmer until tender in two tablespoons of butter ; season with salt and pepper and thicken with the slightly beaten yolk of an egg. Spread on rounds of buttered toast, cover each with the white of the egg, beaten stiff, and brown in the oven.
15. OLIVE CUSTARDS
Records on this page
Artichokes and AppetitsildArtichokes and CaviarCanape a L'ExpositionCaviar PancakesCaviar and ShrimpsChicken LiverCrab or Shrimp CocktailCroutes a la StanleyHerring SticksKippered Herring SouffleMushroom CanapeMushroom CanapeOlive Custards