Anchovies and Crayfish tails in shells.
Bonnes-Bouches de Sardines k la Royale.
Sardine patties, Boyal style.
Sardines sur canapes. Sardine Canapees.
Bonnes-Bouches de Foie gras. Goose-Liver Patties.
Darioles de Foie gras. Goose-Liver Darioles.
Bonnes-Bouches a la Cardinal.
Lobster and Anchovy Bonnes-Bouches.
Crabe garnie. Dressed Crab.
Darioles d'Huitres a la Carlton.
Oyster Darioles, Carlton style,
Ballotines de Homard a la Reforme.
Ballotines of Lobster, Beform style.
Darioles de Homard a la Tomate.
Lobster Darioles with To^natoes.
Homard k la Careme. Lobster dressed Careme style.
Canapes de Homard a la Eeine.
Lobster Canapees, Queen style.
Canapes de Saumon fum6. Smoked Salmon Canapees.
hobs-d'(euvkb 93
Pate d'Ecrevisses sur canapes.
Crayfish paste on canapees.
Thon marine sur canapes.
Pickled Timny Fish on canapees.
Laitance de Cabillaud fume sur canapes.
Smoked Cod's Boe canapees.
Caviar sur Canape a la remoulade.
Caviare Canapees, rdmoulade style.
Brisolettes de Caviar a la Moscovite.
Caviare dainties ^ Moscow style.
Dariole de Caviar. Caviare Darioles.
Escargots aux fines herbes. Snails with fine herb butter.
Boeuf fume k la Hambourgeoise.
Smoked Beef, Hamburg style.
Boeuf hache a I'aspic. Minced Beef tuith savoury jelly,
Jambon sur canapes. Ham canapees.
Langue de Boeuf sur canapes.
Ox-Tongue canapees.
Darioles de Tomate a la creme.
Tomato Darioles with cream.
(Eufs farcis a la Russe. Stuffed Eggs, Bussian style.
Petites Bouchees de Jambon k la creme.
Small Ham patties with cream.
Appetissants espagnols. Spanish Appetisers.
Appetissants a la Maximilien.
Appetisers, Maximilian style.
A book on " Side Dishes," comprising Hors-d'oeuvre,
Savouries, and Salads, by the Author of this work, is pub-
lished by John Haddon and Co., Bouverie House, Salisbury
Court. Price 3s. Qd.
94 PRACTICAL GASTRONOMY
Etiquette for serving Hors-d'oeuvre, &c.
There are a number of Hors-d'oeuvre, as well as
other eatables, that may be taken at the dinner table
without the aid of either knife, fork, or spoon — for
instance :
Olives, to which a fork should never be applied.
Sandiviches. They should never be cut too large.
Asparagus, whether hot or cold.
Lettuce, which should be dipped in the dressing or
a little salt.
Celery, which may be placed on the table beside the
plate.
Bread, Toast, Tarts, Small Cakes, <&c.
Fruits of all kinds except preserves, which are
eaten with a spoon ; melons and pines are eaten with
fruit knives, and often apples and pears.
Cheese is in some cases eaten with the fingers, even
by the most particular gourmets.
Either the leg or other sriiall pieces of a bird may be
picked with the fingers.
Ladies at most of the fashionable tables pick small
pieces of chicken, without using knife or fork.
95
POTAGES— SOUPS
A. Consommes.— Clear Soups.
Consomme Brunoise. Brunoise gravy soup.
A vegetable gravy soup with carrots, turnips, leeks,
and onions cut into very fine discs.
Consomme Celestin. Celestine gravy soup.
A clear gravy soup with thin pancakes cut into
julienne shapes.
Consomme Christophe Colomb.
Christophe Colomb chicken broth.
Clear chicken broth with small diamonds of poached
^gg mixture, made from whites and yolks of eggs and
milk.
Consomme Fleury. Fleury gravy soup.
A clear soup with rice and a few vegetables cut into
discs. (Macedoine.)
Page 35
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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Anchovies and Crayfish tails in shells.
Bonnes-Bouches de Sardines k la Royale.
Sardine patties, Boyal style.
Sardines sur canapes. Sardine Canapees.
Bonnes-Bouches de Foie gras. Goose-Liver Patties.
Darioles de Foie gras. Goose-Liver Darioles.
Bonnes-Bouches a la Cardinal.
Lobster and Anchovy Bonnes-Bouches.
Crabe garnie. Dressed Crab.
Darioles d'Huitres a la Carlton.
Oyster Darioles, Carlton style,
Ballotines de Homard a la Reforme.
Ballotines of Lobster, Beform style.
Darioles de Homard a la Tomate.
Lobster Darioles with To^natoes.
Homard k la Careme. Lobster dressed Careme style.
Canapes de Homard a la Eeine.
Lobster Canapees, Queen style.
Canapes de Saumon fum6. Smoked Salmon Canapees.
hobs-d'(euvkb 93
Pate d'Ecrevisses sur canapes.
Crayfish paste on canapees.
Thon marine sur canapes.
Pickled Timny Fish on canapees.
Laitance de Cabillaud fume sur canapes.
Smoked Cod's Boe canapees.
Caviar sur Canape a la remoulade.
Caviare Canapees, rdmoulade style.
Brisolettes de Caviar a la Moscovite.
Caviare dainties ^ Moscow style.
Dariole de Caviar. Caviare Darioles.
Escargots aux fines herbes. Snails with fine herb butter.
Boeuf fume k la Hambourgeoise.
Smoked Beef, Hamburg style.
Boeuf hache a I'aspic. Minced Beef tuith savoury jelly,
Jambon sur canapes. Ham canapees.
Langue de Boeuf sur canapes.
Ox-Tongue canapees.
Darioles de Tomate a la creme.
Tomato Darioles with cream.
(Eufs farcis a la Russe. Stuffed Eggs, Bussian style.
Petites Bouchees de Jambon k la creme.
Small Ham patties with cream.
Appetissants espagnols. Spanish Appetisers.
Appetissants a la Maximilien.
Appetisers, Maximilian style.
A book on " Side Dishes," comprising Hors-d'oeuvre,
Savouries, and Salads, by the Author of this work, is pub-
lished by John Haddon and Co., Bouverie House, Salisbury
Court. Price 3s. Qd.
94 PRACTICAL GASTRONOMY
Etiquette for serving Hors-d'oeuvre, &c.
There are a number of Hors-d'oeuvre, as well as
other eatables, that may be taken at the dinner table
without the aid of either knife, fork, or spoon — for
instance :
Olives, to which a fork should never be applied.
Sandiviches. They should never be cut too large.
Asparagus, whether hot or cold.
Lettuce, which should be dipped in the dressing or
a little salt.
Celery, which may be placed on the table beside the
plate.
Bread, Toast, Tarts, Small Cakes, <&c.
Fruits of all kinds except preserves, which are
eaten with a spoon ; melons and pines are eaten with
fruit knives, and often apples and pears.
Cheese is in some cases eaten with the fingers, even
by the most particular gourmets.
Either the leg or other sriiall pieces of a bird may be
picked with the fingers.
Ladies at most of the fashionable tables pick small
pieces of chicken, without using knife or fork.
95
POTAGES— SOUPS
A. Consommes.— Clear Soups.
Consomme Brunoise. Brunoise gravy soup.
A vegetable gravy soup with carrots, turnips, leeks,
and onions cut into very fine discs.
Consomme Celestin. Celestine gravy soup.
A clear gravy soup with thin pancakes cut into
julienne shapes.
Consomme Christophe Colomb.
Christophe Colomb chicken broth.
Clear chicken broth with small diamonds of poached
^gg mixture, made from whites and yolks of eggs and
milk.
Consomme Fleury. Fleury gravy soup.
A clear soup with rice and a few vegetables cut into
discs. (Macedoine.)