47. Royans a la Bordelaise. — These are procured
packed in oil, usually in tins. Dish up in glass dishes,
garnished with some parsley.
Other fish preparations, such as lax, herrings
(marine), fillets of herring (sour), &c., are served as
hors d'ceuvres in the same manner.
48. Sardines. — Procure an 18-oz. tin, choose a
well-known brand. Take them carefully out of the tin,
wipe each slightly with a a cloth, lay them in small
dishes, moisten with a little sweet oil, garnish with
capers and sprigs of parsley. Never use the oil out of
the tin.
49. Bonnes Bouches de Sardines. — 2| oz. of sardine
paste, a handful of small cress, 1 dessert-spoonful of
sweet oil, 1 teaspoonful of vinegar, 8 oz. butter, brown
bread, salt, pepper, and cayenne ; 2 hard-boiled eggs,
watercress for garnish.
Cut some thin slices of brown bread, put 2 oz. of
sardine paste in a mortar, and pound with the yolks of
2 hard-boiled eggs, and ih oz. of butter. Eub through
a fine sieve. Spread this over the slices of bread. Wash
the cress and cut up small, season with oil, vinegar,
salt and pepper, and sprinkle over the layer of paste.
Place another slice of bread on top and press together,
spread the top of each with butter, and sprinkle over
thickly with finely-chopped whites of hard-boiled egg.
Cut them into fanciful shapes, or strips about an inch
wide, mix some sardine paste with a little cream or
butter, and ornament the surface by means of a forcing
bag, according to taste and fancy. Dish them up neatly
on a folded napkin or dish-paper, and garnish with some
picked watercress.
HORs d'ceuvres (cold). 377
50. Anchois (Anchovies). — AncJiois d Vhuile. — The
best and most suitable anchovies for hors d'oeuvres
are the Gorgonas. A very good quaUty also comes from
Nice. Soak the anchovies in cold water for an hour or
more, then take out, drain on a cloth, open them and
take out the bone, trim neatly, dry on a cloth, dish up,
pour a little sweet oil over them, garnish with parsley
and serve.
51. Anchois a la Norvegienne. — Prepare some fillets
of Norwegian anchovies, trim neatly ; have ready three
hard-boiled eggs, chop up two coarsely, yoik and
white separate ; dish up in hors-d'oeuvre dishes (little
glass dishes) ; season with a little chopped tarragon,
chervil, and red pepper ; sprinkle with a little oil and
vinegar. Place the anchovy fillets over the top in the
shape of lattice work ; ornament with fancy slices of
lemon, quarters of hard-boiled egg and parsley.
52. Petites Tranches de Caviar a la Remoulade
(Small Caviare Slices, Remoulade Style). — Cut twelve
thin oblong slices of brown bread, pare them into heart
shapes, about an inch and a half long. Butter the
slices slightly. Mix two ounces of Russian caviare
carefully with a squeeze of lemon, a teaspoonful of
chopped shallots, and a pinch of cayenne pepper. Spread
the slices rather thickly with the caviare, but do not
use a knife for this purpose, as steel or metal injures
the flavour of it. Have ready a teaspoonful of stiff
mayonnaise, mix gently with one of cold bechamel sauce,
one hard-boiled egg yolk passed previously through a
fine wire sieve, chopped parsley, fennel leaves, tarragon
leaves, and shallots, half a teaspoonful of each, also
half a teaspoonful of prepared mustard, and one of con-
centrated tomato puree. Work all vigorously, fill in
a paper cornet, and ornament the caviare slices to taste.
Page 134
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
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47. Royans a la Bordelaise. — These are procured
packed in oil, usually in tins. Dish up in glass dishes,
garnished with some parsley.
Other fish preparations, such as lax, herrings
(marine), fillets of herring (sour), &c., are served as
hors d'ceuvres in the same manner.
48. Sardines. — Procure an 18-oz. tin, choose a
well-known brand. Take them carefully out of the tin,
wipe each slightly with a a cloth, lay them in small
dishes, moisten with a little sweet oil, garnish with
capers and sprigs of parsley. Never use the oil out of
the tin.
49. Bonnes Bouches de Sardines. — 2| oz. of sardine
paste, a handful of small cress, 1 dessert-spoonful of
sweet oil, 1 teaspoonful of vinegar, 8 oz. butter, brown
bread, salt, pepper, and cayenne ; 2 hard-boiled eggs,
watercress for garnish.
Cut some thin slices of brown bread, put 2 oz. of
sardine paste in a mortar, and pound with the yolks of
2 hard-boiled eggs, and ih oz. of butter. Eub through
a fine sieve. Spread this over the slices of bread. Wash
the cress and cut up small, season with oil, vinegar,
salt and pepper, and sprinkle over the layer of paste.
Place another slice of bread on top and press together,
spread the top of each with butter, and sprinkle over
thickly with finely-chopped whites of hard-boiled egg.
Cut them into fanciful shapes, or strips about an inch
wide, mix some sardine paste with a little cream or
butter, and ornament the surface by means of a forcing
bag, according to taste and fancy. Dish them up neatly
on a folded napkin or dish-paper, and garnish with some
picked watercress.
HORs d'ceuvres (cold). 377
50. Anchois (Anchovies). — AncJiois d Vhuile. — The
best and most suitable anchovies for hors d'oeuvres
are the Gorgonas. A very good quaUty also comes from
Nice. Soak the anchovies in cold water for an hour or
more, then take out, drain on a cloth, open them and
take out the bone, trim neatly, dry on a cloth, dish up,
pour a little sweet oil over them, garnish with parsley
and serve.
51. Anchois a la Norvegienne. — Prepare some fillets
of Norwegian anchovies, trim neatly ; have ready three
hard-boiled eggs, chop up two coarsely, yoik and
white separate ; dish up in hors-d'oeuvre dishes (little
glass dishes) ; season with a little chopped tarragon,
chervil, and red pepper ; sprinkle with a little oil and
vinegar. Place the anchovy fillets over the top in the
shape of lattice work ; ornament with fancy slices of
lemon, quarters of hard-boiled egg and parsley.
52. Petites Tranches de Caviar a la Remoulade
(Small Caviare Slices, Remoulade Style). — Cut twelve
thin oblong slices of brown bread, pare them into heart
shapes, about an inch and a half long. Butter the
slices slightly. Mix two ounces of Russian caviare
carefully with a squeeze of lemon, a teaspoonful of
chopped shallots, and a pinch of cayenne pepper. Spread
the slices rather thickly with the caviare, but do not
use a knife for this purpose, as steel or metal injures
the flavour of it. Have ready a teaspoonful of stiff
mayonnaise, mix gently with one of cold bechamel sauce,
one hard-boiled egg yolk passed previously through a
fine wire sieve, chopped parsley, fennel leaves, tarragon
leaves, and shallots, half a teaspoonful of each, also
half a teaspoonful of prepared mustard, and one of con-
centrated tomato puree. Work all vigorously, fill in
a paper cornet, and ornament the caviare slices to taste.