Fry six rounds of bread in butter ; then spread with
anchovy paste. Heat three tablespoons of thick cream and
add to it the well-beaten yolks of three eggs and three table-
spoons of grated Parmesan cheese. Stir over the fire until
thick, then pour over the toast. Sprinkle with chopped ripe
olives, placing a whole one in the middle✪ Olive Custards.
16. OYSTER CUSTARDS
Cut six slices of stale bread, an inch and a half thick, into
squares and scoop out the crumbs to form wells. Brush all
over with melted butter and brown in the oven. Scald a
dozen large oysters in their liquor until plump ; drain and
chop. Thicken a half cup of the hot liquor with roux (No.
137) and the yolk of an egg. Season with salt, paprika and
bit of mace✪ Oyster Custards and mix with oysters. Fill the boxes, sprinkle
with crumbs and brown.
AND SAVORIES 17
17. POFESEN— AUSTRIAN
Cut thin slices of bread into two-inch squares. Dip in
milk seasoned with salt and cayenne. Spread half the pieces
with a paste made of chopped ham, grated cheese, mustard
and thick cream✪ Pofesen—Austrian ; cover with the other pieces, press to-
gether, dip into beaten egg and fry brown in hot butter.
Serve as hors d'oeuvre or with puree of spinach as entree.
18. PRUNE AND OLIVE
Stone equal numbers of large prunes and ripe or green
olives ; fill the olives with cut-up sardine or anchovy and
capers ; stuff the prunes with the olives and enfold each
in a thin strip of bacon✪ Prune and Olive tied on with thread. Bake until
crisp, then remove thread and serve on pieces of buttered
toast.
19, SARDINE RAREBIT
Chop fine, four large sardines ; heat two tablespoons of
milk and a teaspoon of butter; add a teaspoon of anchovy
sauce, the sardines, and the yolks of two eggs✪ Sardine Rarebit, slightly
beaten, and stir until it thickens, then spread on rounds of
buttered toast and sprinkle with paprika.
20. SCOTCH WOODCOCK
Spread six rounds of buttered toast with anchovy paste;
beat the yolks of four eggs, add a cup of thick cream and a
few drops of tabasco. Stir over the fire till thick as custard,
then pour over the hot toast and garnish with parsley✪ Scotch Woodcock.
21. SECO DE TORTILLA— MEXICAN
Heat a heaping tablespoon of color (No. 119) ; add a
tablespoon of chopped onion, a pinch of oregena (sweet
marjoram) or chopped mint, and three tortillas✪ Seco de Tortilla—Mexican rolled and
cut as thin as possible. Fry until light brown, then add a
small ladle of broth ; cover and steam until all of the liquid
has been absorbed and the tortilla is dry. Serve a spoonful
on a small plate before soup. Rice and fine vermicelli are
cooked in the same way.
22. SMOKED FISH STICKS
Cut anchovies, herrings or smoked salmon into strips ; en-
close each in rich pie-crust✪ Smoked Fish Sticks, rolled very thin, a little longer
than the fillets. Bake and serve hot.
Soups
Soups
23. ALMENDRAL— SPANISH
Mince a small onion and two stalks of celery fine ; add a
cup of blanched almonds, chopped; cover with cold water
and cook slowly until soft, then rub through a sieve. Stir
the puree into a quart of chicken broth, or hot milk, and
pour it slowly over the beaten yolk of an egg✪ Almendral—Spanish. Heat in a
double boiler, season with salt and cayenne and serve with a
spoonful of whipped cream in each plate.
24. APPLE SOUP— POLISH
Heat a pint of milk with three-fourths of a pint of apple
juice; season with salt and sugar to taste and thicken with
a tablespoon or more of roux✪ Apple Soup—Polish (No. 137) or cornstarch. Serve
with croutons.
25. ARTICHOKE PUREE— CALIFORNIAN ✪ Artichoke Puree—Californian
Page 7 · 11 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
Fry six rounds of bread in butter ; then spread with anchovy paste. Heat three tablespoons of thick cream and add to it the well-beaten yolks of three eggs and three tablespoons of grated Parmesan cheese. Stir over the fire until thick, then pour over the toast. Sprinkle with chopped ripe olives, placing a whole one in the middle.
16. OYSTER CUSTARDS
Cut six slices of stale bread, an inch and a half thick, into squares and scoop out the crumbs to form wells. Brush all over with melted butter and brown in the oven. Scald a dozen large oysters in their liquor until plump ; drain and chop. Thicken a half cup of the hot liquor with roux (No. 137) and the yolk of an egg. Season with salt, paprika and bit of mace and mix with oysters. Fill the boxes, sprinkle with crumbs and brown.
AND SAVORIES 17
17. POFESEN— AUSTRIAN
Cut thin slices of bread into two-inch squares. Dip in milk seasoned with salt and cayenne. Spread half the pieces with a paste made of chopped ham, grated cheese, mustard and thick cream ; cover with the other pieces, press together, dip into beaten egg and fry brown in hot butter. Serve as hors d'oeuvre or with puree of spinach as entree.
18. PRUNE AND OLIVE
Stone equal numbers of large prunes and ripe or green olives ; fill the olives with cut-up sardine or anchovy and capers ; stuff the prunes with the olives and enfold each in a thin strip of bacon tied on with thread. Bake until crisp, then remove thread and serve on pieces of buttered toast.
19. SARDINE RAREBIT
Chop fine, four large sardines ; heat two tablespoons of milk and a teaspoon of butter; add a teaspoon of anchovy sauce, the sardines, and the yolks of two eggs, slightly beaten, and stir until it thickens, then spread on rounds of buttered toast and sprinkle with paprika.
20. SCOTCH WOODCOCK
Spread six rounds of buttered toast with anchovy paste; beat the yolks of four eggs, add a cup of thick cream and a few drops of tabasco. Stir over the fire till thick as custard, then pour over the hot toast and garnish with parsley.
21. SECO DE TORTILLA— MEXICAN
Heat a heaping tablespoon of color (No. 119) ; add a tablespoon of chopped onion, a pinch of oregena (sweet marjoram) or chopped mint, and three tortillas rolled and cut as thin as possible. Fry until light brown, then add a small ladle of broth ; cover and steam until all of the liquid has been absorbed and the tortilla is dry. Serve a spoonful on a small plate before soup. Rice and fine vermicelli are cooked in the same way.
22. SMOKED FISH STICKS
Cut anchovies, herrings or smoked salmon into strips ; enclose each in rich pie-crust, rolled very thin, a little longer than the fillets. Bake and serve hot.
Soups
Soups
23. ALMENDRAL— SPANISH
Mince a small onion and two stalks of celery fine ; add a cup of blanched almonds, chopped; cover with cold water and cook slowly until soft, then rub through a sieve. Stir the puree into a quart of chicken broth, or hot milk, and pour it slowly over the beaten yolk of an egg. Heat in a double boiler, season with salt and cayenne and serve with a spoonful of whipped cream in each plate.
24. APPLE SOUP— POLISH
Heat a pint of milk with three-fourths of a pint of apple juice; season with salt and sugar to taste and thicken with a tablespoon or more of roux (No. 137) or cornstarch. Serve with croutons.
25. ARTICHOKE PUREE— CALIFORNIAN
Records on this page
Olive CustardsOyster CustardsPofesen—AustrianPrune and OliveSardine RarebitScotch WoodcockSeco de Tortilla—MexicanSmoked Fish SticksAlmendral—SpanishApple Soup—PolishArtichoke Puree—Californian