Bake for ten minutes, dish up, and serve.
650 RECHERCHE COOKERY.
700. Canapes de Sardines a la Soubise. — 10 sardines,
^ oz. of butter, 3 button onions, 1 dessert-spoonful of
white wine, 1 gill of bechamel sauce, 1 oz. grated
Parmesan, 1 oz. anchovy butter, four slices toasted
bread, fresh breadcrumbs, seasoning.
Scrape the sardines lightly ; trim off tails ; peel and
chop the onions finely, i^ut them in a saucepan with
sufficient water to cover ; boil up quickly ; strain off the
water ; add the butter ; and cook for ten minutes. Add
the sauce, wine, and grated cheese. Let it reduce a
little. Cut the toast into shapes a little larger than
the sardines ; spread over one side with the anchovy
butter ; place a sardine on top of each ; spread thickly
with the above preparation, which must be reduced to
the desired consistency ; season with a little white
pepper and a pinch of cayenne. Sprinkle over with a
few freshly-made breadcrumbs ; set in a hot oven long
enough to warm through ; dish up on a folded napkin,
garnish with parsley, and serve.
701. Petites Gondoles a I'Anchois. — J lb. flour,
2 J oz. butter, 1 tablespoonful anchovy essence, 3 eggs,
a few drops carmine, cayenne pepper, ^ oz. cornflour,
J gill of cream, ^ gill of milk, 3 Gorgona ancho\ies
filleted, breadcrumbs.
Rub the flour and 1^ oz. of butter until quite fine ;
add a dessert-spoonful of anchovy essence, a few drops
of carmine or cochineal, a pinch of cayenne, and an egg
well beaten, and work into a stift' paste ; a little water
may be added if necessary. Roll out the paste very
thinly, and line some buttered boat- shaped moulds with
the paste ; trim the edges, prick with a fork, and fill
three-parts full with a mixture prepared as follows : Put
the cornflour in a stewpan, add the milk, and stir over
the fire until it boils ; then add two yolks of eggs. Let
it cool a little, whip one white of egg to a stiff froth, and
whip the cream. Mix a teaspoonful of anchovy essence,
a pinch of cayenne, and the anchovy fillets finely chopped
with the cornflour, t'cc. ; stir in lightly the cream and
white of egg, and fill the moulds as directed. Sprinkle
SAVOURIES AND BREA.KFAST DISHES. 651
over with a few fresh breadcrumbs, and bake in a
moderately heated oven for about fifteen minutes. Serve
on a hot dish with a folded napkin or dish-paper.
702. Petits Pains de Crevettes. — h pint picked
shrimps, 1 gill cream, 1 gill brown stock, 2 eggs,
1 dessert-spoonful chutney, 3 Spanish olives, 2 French
gherkins, cayenne, and salt.
Put shrimps, chutney, gherkins, and olives (stoned)
in a mortar, and pound until very fine ; then add the
stock. Beat up the cream until stift\ Rub shrimps,
&c., through a fine sieve, mix with the cream, season
with a pinch of cayenne and salt. Have ready 6 or 8
very small timbale or dariole-shaped moulds, butter
these well, dust with breadcrumbs (panurette is best to
use for this purpose), and fill with the puree. Put the
moulds in a saute-pan three-parts filled with boiling
water, cover with buttered paper, steam for about twenty
minutes ; then turn out and serve with sauce Ruisseau,
No. 206.
Page 303
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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Bake for ten minutes, dish up, and serve.
650 RECHERCHE COOKERY.
700. Canapes de Sardines a la Soubise. — 10 sardines,
^ oz. of butter, 3 button onions, 1 dessert-spoonful of
white wine, 1 gill of bechamel sauce, 1 oz. grated
Parmesan, 1 oz. anchovy butter, four slices toasted
bread, fresh breadcrumbs, seasoning.
Scrape the sardines lightly ; trim off tails ; peel and
chop the onions finely, i^ut them in a saucepan with
sufficient water to cover ; boil up quickly ; strain off the
water ; add the butter ; and cook for ten minutes. Add
the sauce, wine, and grated cheese. Let it reduce a
little. Cut the toast into shapes a little larger than
the sardines ; spread over one side with the anchovy
butter ; place a sardine on top of each ; spread thickly
with the above preparation, which must be reduced to
the desired consistency ; season with a little white
pepper and a pinch of cayenne. Sprinkle over with a
few freshly-made breadcrumbs ; set in a hot oven long
enough to warm through ; dish up on a folded napkin,
garnish with parsley, and serve.
701. Petites Gondoles a I'Anchois. — J lb. flour,
2 J oz. butter, 1 tablespoonful anchovy essence, 3 eggs,
a few drops carmine, cayenne pepper, ^ oz. cornflour,
J gill of cream, ^ gill of milk, 3 Gorgona ancho\ies
filleted, breadcrumbs.
Rub the flour and 1^ oz. of butter until quite fine ;
add a dessert-spoonful of anchovy essence, a few drops
of carmine or cochineal, a pinch of cayenne, and an egg
well beaten, and work into a stift' paste ; a little water
may be added if necessary. Roll out the paste very
thinly, and line some buttered boat- shaped moulds with
the paste ; trim the edges, prick with a fork, and fill
three-parts full with a mixture prepared as follows : Put
the cornflour in a stewpan, add the milk, and stir over
the fire until it boils ; then add two yolks of eggs. Let
it cool a little, whip one white of egg to a stiff froth, and
whip the cream. Mix a teaspoonful of anchovy essence,
a pinch of cayenne, and the anchovy fillets finely chopped
with the cornflour, t'cc. ; stir in lightly the cream and
white of egg, and fill the moulds as directed. Sprinkle
SAVOURIES AND BREA.KFAST DISHES. 651
over with a few fresh breadcrumbs, and bake in a
moderately heated oven for about fifteen minutes. Serve
on a hot dish with a folded napkin or dish-paper.
702. Petits Pains de Crevettes. — h pint picked
shrimps, 1 gill cream, 1 gill brown stock, 2 eggs,
1 dessert-spoonful chutney, 3 Spanish olives, 2 French
gherkins, cayenne, and salt.
Put shrimps, chutney, gherkins, and olives (stoned)
in a mortar, and pound until very fine ; then add the
stock. Beat up the cream until stift\ Rub shrimps,
&c., through a fine sieve, mix with the cream, season
with a pinch of cayenne and salt. Have ready 6 or 8
very small timbale or dariole-shaped moulds, butter
these well, dust with breadcrumbs (panurette is best to
use for this purpose), and fill with the puree. Put the
moulds in a saute-pan three-parts filled with boiling
water, cover with buttered paper, steam for about twenty
minutes ; then turn out and serve with sauce Ruisseau,
No. 206.