Mix the yolks of hard-boiled eggs, butter, and
anchovy paste in a mortar, fill the cavity of triangles
when cold with this puree. Cut the hard-boiled whites
of eggs, gherkins, and beetroot into small strips. Stone
the olives, cut in halves, and fill each with some of the
above puree, place half a slice of preserved lax, neatly
shaped, on top of this, and arrange the strips of gher-
kin, egg, and beetroot alternately crosswise on each
triangle so as to form a lattice pattern. Put a half of
filled ohve in the centre of each, garnish with a few
sprigs of parsley, and dish up.
71. Nids a la Chartres. — 2 hard-boiled eggs, IJ oz.
butter, ^ teaspoonful made mustard, 1 small tin or
terrine foie-gras, salt and pepper, stale bread.
Cut the bread into slices J inch thick. Stamp out
eight rounds 1^ inches in diameter ; scoop out a little
of the centre portion of each, fry in clarified butter a
golden colour, and drain. Remove the fat from the
foie-gras, cut out some small cubes with a |-inch cutter.
386 RECHERCHE COOKERY.
Pound the trimmings of foie-gras (without any pieces
of truffles) in a mortar, together with the butter and the
yolks of hard-boiled eggs, add the mustard and season
to taste, mix well and rulD through a coarse wire sieve
on to the croutes of bread so as to cover the hollow
sides completely with the puree as it comes through the
sieve. Dish up carefully, place a cube of foie-gras in the
centre of each ; garnish tastefully with hard-boiled white
of egg, truffles, and a little chopped aspic if liked.
72. Olives a la Tartare. — Stamp out some slices
of brown bread with a 1-inch cutter. Have ready a gill
of stiff Tartare sauce (see Sauces) in which has been
incorporated half a gill of stiff aspic jelly. Dip each
round of bread in the sauce to mask completely. Place
them on a dish to set. Stone as many Spanish olives
as there are rounds of bread, fill each with Tartare sauce,
place one in the centre of each croute, dish up on little
glass dishes, put a shrimp tail or small prawn tail in each
oHve, garnish with parsley, and serve.
The rounds of bread must be very thickly masked ;
if not satisfactory at first, coat them for a second or
third time.
73. Petites Caisses a la Cassanova. — Cut half a
head of w'ashed celery and one large truffle into fine
Julienne strips. Season with a little mayonnaise or Tar-
tare sauce ; fill about three parts some very small paper
cases ; lay a slice of hard-boiled egg, cut out to size, on
top of this, place a bearded oyster on each, and garnish
tastefully with ravigote butter. This is best effected by
means of a paper cornet.
74. Simple Dishes. — A number of simple hors
d'oeuvres may be prepared with various kinds of fancy
butter, such as Montpellier, anchovy, lobster, crayfish,
shrimp, ravigote, maitre d'hotel, and horseradish
butter. Any of the above named can be shaped into
little balls, tiny pats, or cubes, served on little squares
of crisp toast, very small lunch biscuits, or Parmesan
biscuits.
Little balls of butter are sometimes dished neatly on
HORs d'ceuyres (cold). 387
small china or glass hors-d'oeuvre dishes. In that case,
little pieces of toast or biscuits are handed round at the
same time.
75. Beurre Montpellier (Montpellier Butter). —
2 oz. parsley, chervil, tarragon, chives and cress,
2 anchovies, 9 yolks of hard-boiled eggs, 3 oz. butter,
1 teaspoonful capers, 1 gherkin.
Page 140
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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Mix the yolks of hard-boiled eggs, butter, and
anchovy paste in a mortar, fill the cavity of triangles
when cold with this puree. Cut the hard-boiled whites
of eggs, gherkins, and beetroot into small strips. Stone
the olives, cut in halves, and fill each with some of the
above puree, place half a slice of preserved lax, neatly
shaped, on top of this, and arrange the strips of gher-
kin, egg, and beetroot alternately crosswise on each
triangle so as to form a lattice pattern. Put a half of
filled ohve in the centre of each, garnish with a few
sprigs of parsley, and dish up.
71. Nids a la Chartres. — 2 hard-boiled eggs, IJ oz.
butter, ^ teaspoonful made mustard, 1 small tin or
terrine foie-gras, salt and pepper, stale bread.
Cut the bread into slices J inch thick. Stamp out
eight rounds 1^ inches in diameter ; scoop out a little
of the centre portion of each, fry in clarified butter a
golden colour, and drain. Remove the fat from the
foie-gras, cut out some small cubes with a |-inch cutter.
386 RECHERCHE COOKERY.
Pound the trimmings of foie-gras (without any pieces
of truffles) in a mortar, together with the butter and the
yolks of hard-boiled eggs, add the mustard and season
to taste, mix well and rulD through a coarse wire sieve
on to the croutes of bread so as to cover the hollow
sides completely with the puree as it comes through the
sieve. Dish up carefully, place a cube of foie-gras in the
centre of each ; garnish tastefully with hard-boiled white
of egg, truffles, and a little chopped aspic if liked.
72. Olives a la Tartare. — Stamp out some slices
of brown bread with a 1-inch cutter. Have ready a gill
of stiff Tartare sauce (see Sauces) in which has been
incorporated half a gill of stiff aspic jelly. Dip each
round of bread in the sauce to mask completely. Place
them on a dish to set. Stone as many Spanish olives
as there are rounds of bread, fill each with Tartare sauce,
place one in the centre of each croute, dish up on little
glass dishes, put a shrimp tail or small prawn tail in each
oHve, garnish with parsley, and serve.
The rounds of bread must be very thickly masked ;
if not satisfactory at first, coat them for a second or
third time.
73. Petites Caisses a la Cassanova. — Cut half a
head of w'ashed celery and one large truffle into fine
Julienne strips. Season with a little mayonnaise or Tar-
tare sauce ; fill about three parts some very small paper
cases ; lay a slice of hard-boiled egg, cut out to size, on
top of this, place a bearded oyster on each, and garnish
tastefully with ravigote butter. This is best effected by
means of a paper cornet.
74. Simple Dishes. — A number of simple hors
d'oeuvres may be prepared with various kinds of fancy
butter, such as Montpellier, anchovy, lobster, crayfish,
shrimp, ravigote, maitre d'hotel, and horseradish
butter. Any of the above named can be shaped into
little balls, tiny pats, or cubes, served on little squares
of crisp toast, very small lunch biscuits, or Parmesan
biscuits.
Little balls of butter are sometimes dished neatly on
HORs d'ceuyres (cold). 387
small china or glass hors-d'oeuvre dishes. In that case,
little pieces of toast or biscuits are handed round at the
same time.
75. Beurre Montpellier (Montpellier Butter). —
2 oz. parsley, chervil, tarragon, chives and cress,
2 anchovies, 9 yolks of hard-boiled eggs, 3 oz. butter,
1 teaspoonful capers, 1 gherkin.