When set run a little half-set aspic
jelly over the surface of each, and put them on the ice to
set. Place a round piece of toasted bread in the centre of
a dish, dress the sandwiches in a circle round the toast,
alternately one white and one brown ; put a handful
of dressed salad, such as lettuce, endive, cress, and
radishes in the centre, put the remainder of the caviare
neatly on the top, keep on the ice until required for table.
57. Brissolettes de Caviar. — Procure four or six
very small farthing rolls, cut them in halves, and trim
the edge to make them stand firmly, scoop out the
crumbs and stand in a cool oven to dry. Have ready
some stiff mayonnaise sauce, add to it enough liquid
aspic jelly to stiffen the sauce, line the inside of the
rolls when cold with this, and let set. Put a dessert-
spoonful of *' Russian caviare" in the centre of each
roll, place a little chopped aspic jelly on the top of
each or fill up with a layer of half- set aspic. Ornament
the surface with small strips of filleted anchovies, dish
up, garnish with parsley, and serve when quite set.
380 RECHERCHE COOKERY.
If unable to get the rolls small enough, stamp out
some rounds of bread, half an inch thick, scoop out some
of the crumbs, fry in butter, let cool, and proceed as
above.
68. Caviar en Salade.— Put two table-spoonfuls of
best olive oil in a salad bowl, add a table-spoonful of
vinegar, stir in with a wooden fork or spoon the contents
of a small pot of " Russian caviare." Slice one hard-
boiled egg and two ripe tomatoes, mix carefully with
the above, adding a pinch of cayenne pepper, and a Uttle
salt if needed. Dish up neatly on little glass dishes,
sprinkle over a little finely chopped parsley. Ornament
the dishes with some slices of hard-boiled egg and
tomato, and serve.
69. Croutons a I'Espagnole. — Cut eighteen round
slices of bread about an inch and a half in diameter
and one-eighth of an inch thick, fry in butter, drain.
Stone as many large Spanish olives with a sharp tube
cutter ; fill with some stiff Tartare sauce ; place one in
the centre of each crouton, curl an anchovy fillet round
it ; garnish with finely-chopped hard-boiled egg, lobster
coral, and sprigs of parsley. Dish up on small hors-
d'oeuvres dishes, and serve.
60. Then Marine (Tunny Fish). — The tunny is a
kind of fish which resembles the cod ; it is preserved
or marinated in oil. The flesh is very firm, has a
delicate flavour, and looks very much like cooked veal ;
it makes a highly-esteemed hors d'oeuvre, but is hardly
ever served otherwise. To serve it, cut some thin slices,
arrange them on oblong or round glass dishes in rows
overlapping one another. Ornament the sides alternately
with little heaps of chopped capers and chopped parsley.
Pour a little sweet oil over the fish just before sending
to table.
61. Croutes aux Eerevisses a la Tartare (Croutes
of Crayfish, Tartare Style). — Procure six to eight small
round dinner rolls (usually called farthing rolls) ; cut
these in equal halves, scoop out the crumbs and allow
the crusts to dry. In the meantime prepare a mixture
HORS d'(euvres (cold). 'B81
Page 136
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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When set run a little half-set aspic
jelly over the surface of each, and put them on the ice to
set. Place a round piece of toasted bread in the centre of
a dish, dress the sandwiches in a circle round the toast,
alternately one white and one brown ; put a handful
of dressed salad, such as lettuce, endive, cress, and
radishes in the centre, put the remainder of the caviare
neatly on the top, keep on the ice until required for table.
57. Brissolettes de Caviar. — Procure four or six
very small farthing rolls, cut them in halves, and trim
the edge to make them stand firmly, scoop out the
crumbs and stand in a cool oven to dry. Have ready
some stiff mayonnaise sauce, add to it enough liquid
aspic jelly to stiffen the sauce, line the inside of the
rolls when cold with this, and let set. Put a dessert-
spoonful of *' Russian caviare" in the centre of each
roll, place a little chopped aspic jelly on the top of
each or fill up with a layer of half- set aspic. Ornament
the surface with small strips of filleted anchovies, dish
up, garnish with parsley, and serve when quite set.
380 RECHERCHE COOKERY.
If unable to get the rolls small enough, stamp out
some rounds of bread, half an inch thick, scoop out some
of the crumbs, fry in butter, let cool, and proceed as
above.
68. Caviar en Salade.— Put two table-spoonfuls of
best olive oil in a salad bowl, add a table-spoonful of
vinegar, stir in with a wooden fork or spoon the contents
of a small pot of " Russian caviare." Slice one hard-
boiled egg and two ripe tomatoes, mix carefully with
the above, adding a pinch of cayenne pepper, and a Uttle
salt if needed. Dish up neatly on little glass dishes,
sprinkle over a little finely chopped parsley. Ornament
the dishes with some slices of hard-boiled egg and
tomato, and serve.
69. Croutons a I'Espagnole. — Cut eighteen round
slices of bread about an inch and a half in diameter
and one-eighth of an inch thick, fry in butter, drain.
Stone as many large Spanish olives with a sharp tube
cutter ; fill with some stiff Tartare sauce ; place one in
the centre of each crouton, curl an anchovy fillet round
it ; garnish with finely-chopped hard-boiled egg, lobster
coral, and sprigs of parsley. Dish up on small hors-
d'oeuvres dishes, and serve.
60. Then Marine (Tunny Fish). — The tunny is a
kind of fish which resembles the cod ; it is preserved
or marinated in oil. The flesh is very firm, has a
delicate flavour, and looks very much like cooked veal ;
it makes a highly-esteemed hors d'oeuvre, but is hardly
ever served otherwise. To serve it, cut some thin slices,
arrange them on oblong or round glass dishes in rows
overlapping one another. Ornament the sides alternately
with little heaps of chopped capers and chopped parsley.
Pour a little sweet oil over the fish just before sending
to table.
61. Croutes aux Eerevisses a la Tartare (Croutes
of Crayfish, Tartare Style). — Procure six to eight small
round dinner rolls (usually called farthing rolls) ; cut
these in equal halves, scoop out the crumbs and allow
the crusts to dry. In the meantime prepare a mixture
HORS d'(euvres (cold). 'B81