Dish up on small round dishes, and stand in a cool place
until required.
53. Canapes au Caviar. — Prepare some slices of
toasted bread, spread them well with butter, stamp out
some rounds about one and a half inches in diameter,
378 KECHERCHE COOKERY.
spread these on one side thickly with Russian caviare,
place half a stoned Spanish olive in the centre of each,
put a sprig of parsley or watercress on top of the olives,
dish up and serve cold. Or if required to be served
hot, put the rounds of toast with caviare in a hot oven
for five minutes, then dish up and put the olives on them
just before sending to table. In either case the dish
should be garnished with fanciful cut slices of lemon
and hard-boiled whites of egg.
54. Caviar aux Ecrevisses. — 2 oz. Russian caviare,
1 shallot finely chopped, ^ lemon, a pinch of cayenne,
8 stoned olives, 16 small prawns, 2 large gherkins,
bread for croutes, clarified butter for frying, parsley.
Cut some slices of stale bread a quarter of an inch
thick, stamp out with a plain cutter eight rounds about
an inch and a half in diameter, fry them in butter a
light golden colour, drain on paper or cloth and put to
cool.
Put the caviare in a basin, add a few drops of lemon
juice and the chopped shallot, season with cayenne and
stir gently with a wooden spoon or fork. Cut eight
thin slices of lemon, place one on each of the bread
croutes, put about a teaspoonful of caviare on each of
them, placed a stoned olive in the centre, and arrange
two picked prawns on each of the croutes. Put a tiny
sprig of parsley in the centre of each olive. Dish up
on a warm glass dish in a circle. Shred the gherkins
and put in the centre. Ornament with a few prawn
heads and serve.
55. Canapes a la Capucine. — 4 slices of brown
bread, 4 oz. hygienic or Astrachan caviare, 8 to 10
prawns, 1 hard-boiled egg, ^ oz. butter, 1 table- spoonful
mayonnaise, a few sprigs small cress.
Stamp out 8 to 10 oval pieces of bread about 2 inches
long, J of an inch wide. Cream the butter and mayon-
naise sauce together, spread one side of each slice of
bread with this, put a layer of cavaire on top. Remove
the heads from the prawns, free them from skin, split
open and place one on each. Rub the yolk of hard-
HORS d'ceuvres (cold). 379
boiled egg through a sieve, put a Uttle in the centre of
the canapes, ornamented with httle sprigs of washed
small cress, dish up on a dish-paper in a pyramidal
form, place the heads of prawns on the top, and serve.
66. Tartines de Caviar en Chaud-froid. — Put the
contents of a small jar of Russian caviare into a
basin, add a finely-chopped shallot and a teaspoonful of
lemon-juice, stir gently with a loooden spoon or fork.
Cut some thin slices of brown bread, butter them, and
spread one side with the prepared caviare, close up two
shces and press together tightly. Stamp out some
rounds with a pastry-cutter an inch and a half in
diameter. Dissolve an ounce of meat glaze in two table-
spoonfuls- of rich brown sauce, add a gill of aspic jelly
and a few drops of caramel, pass through a fine strainer,
when cooling, mask thickly one side of each sandwich
with this sauce. Dissolve a gill of aspic jelly and mix
two tablespoonfuls of double cream, and a few drops of
lemon-juice, let it cool a little, and mask the other sides
of the sandwiches.
Page 135
Presented as published in 1892. 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
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Dish up on small round dishes, and stand in a cool place
until required.
53. Canapes au Caviar. — Prepare some slices of
toasted bread, spread them well with butter, stamp out
some rounds about one and a half inches in diameter,
378 KECHERCHE COOKERY.
spread these on one side thickly with Russian caviare,
place half a stoned Spanish olive in the centre of each,
put a sprig of parsley or watercress on top of the olives,
dish up and serve cold. Or if required to be served
hot, put the rounds of toast with caviare in a hot oven
for five minutes, then dish up and put the olives on them
just before sending to table. In either case the dish
should be garnished with fanciful cut slices of lemon
and hard-boiled whites of egg.
54. Caviar aux Ecrevisses. — 2 oz. Russian caviare,
1 shallot finely chopped, ^ lemon, a pinch of cayenne,
8 stoned olives, 16 small prawns, 2 large gherkins,
bread for croutes, clarified butter for frying, parsley.
Cut some slices of stale bread a quarter of an inch
thick, stamp out with a plain cutter eight rounds about
an inch and a half in diameter, fry them in butter a
light golden colour, drain on paper or cloth and put to
cool.
Put the caviare in a basin, add a few drops of lemon
juice and the chopped shallot, season with cayenne and
stir gently with a wooden spoon or fork. Cut eight
thin slices of lemon, place one on each of the bread
croutes, put about a teaspoonful of caviare on each of
them, placed a stoned olive in the centre, and arrange
two picked prawns on each of the croutes. Put a tiny
sprig of parsley in the centre of each olive. Dish up
on a warm glass dish in a circle. Shred the gherkins
and put in the centre. Ornament with a few prawn
heads and serve.
55. Canapes a la Capucine. — 4 slices of brown
bread, 4 oz. hygienic or Astrachan caviare, 8 to 10
prawns, 1 hard-boiled egg, ^ oz. butter, 1 table- spoonful
mayonnaise, a few sprigs small cress.
Stamp out 8 to 10 oval pieces of bread about 2 inches
long, J of an inch wide. Cream the butter and mayon-
naise sauce together, spread one side of each slice of
bread with this, put a layer of cavaire on top. Remove
the heads from the prawns, free them from skin, split
open and place one on each. Rub the yolk of hard-
HORS d'ceuvres (cold). 379
boiled egg through a sieve, put a Uttle in the centre of
the canapes, ornamented with httle sprigs of washed
small cress, dish up on a dish-paper in a pyramidal
form, place the heads of prawns on the top, and serve.
66. Tartines de Caviar en Chaud-froid. — Put the
contents of a small jar of Russian caviare into a
basin, add a finely-chopped shallot and a teaspoonful of
lemon-juice, stir gently with a loooden spoon or fork.
Cut some thin slices of brown bread, butter them, and
spread one side with the prepared caviare, close up two
shces and press together tightly. Stamp out some
rounds with a pastry-cutter an inch and a half in
diameter. Dissolve an ounce of meat glaze in two table-
spoonfuls- of rich brown sauce, add a gill of aspic jelly
and a few drops of caramel, pass through a fine strainer,
when cooling, mask thickly one side of each sandwich
with this sauce. Dissolve a gill of aspic jelly and mix
two tablespoonfuls of double cream, and a few drops of
lemon-juice, let it cool a little, and mask the other sides
of the sandwiches.