Cut up the chicken and put in a mortar together
"vsith the butter, mulUgatawny paste, and chutney, pound
well and add Allemande or bechamel sauce. When quite
finely pounded rub all through a sieve, spread half the
slices of brown bread thickly with a layer of this pre-
paration ; if any is left over use it for garnish. Boil
the rice, drain, dry, and mix with a little cream, and let
cool. Cover the spread slices of bread with plain shoes
of buttered brown bread, press together, cut into fingers,
half- moon or heart shapes. Heat up the chaudfroid
sauce, mix it with sufficient curry powder to give it a
greenish tint. When nearly cold mask the slices thus
prepared, and when the sauce is set glaze them with a
coating of half- set aspic. Dress the rice on small round
silver dishes in the shape of pyramids, dress the tar-
tines neatly round each dish. Have ready some set
aspic jelly, cut out diamond shapes and garnish the
dishes with these, some sprigs of green salad, and some
of the puree left over, which is best done by means of
a paper cornet or forcing-bag. Keep the dishes on the
ice until required for serving.
69. Tartines a la Lucullus. — Take half a pound
of puff paste, give it three consecutive turns, besprinkle
the paste each turn with finely-grated Parmesan cheese.
Roll out in two long strips about three inches wide and
a quarter of an inch thick, and cut in two crossways.
Mix a tablespoonful of anchovy paste with sufficient
anchovy sauce to form a smooth paste. Spread this
evenly over one side of the paste, and cover with the
other strip. Cut it into small squares or oblong strips,
place on a baking sheet, prick the surface of them with
a fork, and bake in a moderately heated oven to a nice
light brown. When baked put aside to cool. In the
meantime pound the following in a mortar : — Two
HORS d'ceuvres (cold). 385
hard-boiled yolks of eggs, one ounce of fresh butter,
one ounce of bloater paste, a table- spoonful of veloute or
bechamel sauce, and three stoned Spanish olives. Put
all through a fine sieve. Put into a small basin and
season with a little cayenne. Put this puree in a
paper cornet, cut the point, and form an ornamental
border on the top of each tartine. Place half a stoned
Spanish olive in the centre of each, curl a strip of
anchovy fillet or lax round each olive, strew a few
shreds of cornichons (pickled French gherkins) round
the olives, dish up, and serve.
70. Appetissants a la Suedoise. — 4 slices of stale
brown bread, 2 hard-boiled eggs, 1^ oz. butter, 1 oz.
anchovy paste, 4 Spanish olives, 2 gherkins, cooked
beetroot, 4 slices preserved lax.
Have the slices of bread about half an inch thick.
Cut them into triangle shapes, trim down to a con-
venient size. Hollow out the centre of each by means
of a sharp-pointed knife. Fry these in clarified butter
a nice golden colour, and drain.
Page 139
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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Cut up the chicken and put in a mortar together
"vsith the butter, mulUgatawny paste, and chutney, pound
well and add Allemande or bechamel sauce. When quite
finely pounded rub all through a sieve, spread half the
slices of brown bread thickly with a layer of this pre-
paration ; if any is left over use it for garnish. Boil
the rice, drain, dry, and mix with a little cream, and let
cool. Cover the spread slices of bread with plain shoes
of buttered brown bread, press together, cut into fingers,
half- moon or heart shapes. Heat up the chaudfroid
sauce, mix it with sufficient curry powder to give it a
greenish tint. When nearly cold mask the slices thus
prepared, and when the sauce is set glaze them with a
coating of half- set aspic. Dress the rice on small round
silver dishes in the shape of pyramids, dress the tar-
tines neatly round each dish. Have ready some set
aspic jelly, cut out diamond shapes and garnish the
dishes with these, some sprigs of green salad, and some
of the puree left over, which is best done by means of
a paper cornet or forcing-bag. Keep the dishes on the
ice until required for serving.
69. Tartines a la Lucullus. — Take half a pound
of puff paste, give it three consecutive turns, besprinkle
the paste each turn with finely-grated Parmesan cheese.
Roll out in two long strips about three inches wide and
a quarter of an inch thick, and cut in two crossways.
Mix a tablespoonful of anchovy paste with sufficient
anchovy sauce to form a smooth paste. Spread this
evenly over one side of the paste, and cover with the
other strip. Cut it into small squares or oblong strips,
place on a baking sheet, prick the surface of them with
a fork, and bake in a moderately heated oven to a nice
light brown. When baked put aside to cool. In the
meantime pound the following in a mortar : — Two
HORS d'ceuvres (cold). 385
hard-boiled yolks of eggs, one ounce of fresh butter,
one ounce of bloater paste, a table- spoonful of veloute or
bechamel sauce, and three stoned Spanish olives. Put
all through a fine sieve. Put into a small basin and
season with a little cayenne. Put this puree in a
paper cornet, cut the point, and form an ornamental
border on the top of each tartine. Place half a stoned
Spanish olive in the centre of each, curl a strip of
anchovy fillet or lax round each olive, strew a few
shreds of cornichons (pickled French gherkins) round
the olives, dish up, and serve.
70. Appetissants a la Suedoise. — 4 slices of stale
brown bread, 2 hard-boiled eggs, 1^ oz. butter, 1 oz.
anchovy paste, 4 Spanish olives, 2 gherkins, cooked
beetroot, 4 slices preserved lax.
Have the slices of bread about half an inch thick.
Cut them into triangle shapes, trim down to a con-
venient size. Hollow out the centre of each by means
of a sharp-pointed knife. Fry these in clarified butter
a nice golden colour, and drain.