Grate two ounces of horse-radish and pound with three
ounces of butter. Rub through a fine sieve.
Smoked Salmon Butter.
Finely pound three ounces of smoked salmon with as much!
butter, and rub through a fine sieve.
Paprika Butter.
Soften two ounces of butter in a bowl, and mix therewith
a pinch of paprika infused in a few drops of white wine or
consomme, to strengthen the color of the paprika.
Pimento Butter.
Pound three ounces of preserved or freshly-cooked capsicum,
or chili, add as much butter thereto, and rub through a fine
sieve.
Caviare Cream.
Pound three ounces of preserved caviare and add thereto,
gradually, one tablespoonful of fresh cream and two ounces of
softened butter. Rub through a fine sieve, and finish the prep-
aration by an addition of four tablespoonfuls of whisked cream,
a little cayenne. Be careful not to whip cream too much.
Lobster Cream.
Pound three ounces of lobster trimmings, spawn and coral,
and add thereto three tablespocnfuls of fresh cream and two
ounces of softened butter.
Rub through a hair sieve, and complete with whisked cream,
as above.
Game Cream.
Pound four ounces of cold, cooked game meat, minus skin
and bones, with three tablespoonfuls of fresh cream and two
STANDARD COOKERY. 325
ounces of softened butter. Rub through a sieve and finish with
three tablespoonfuls of whisked cream.
Smoked Salmon Cream.
Finely pound three ounces of smoked salmon, adding grad-
ually three tablespoonfuls of fresh cream and two ounces of
softened butter. Rub the whole through a fine wire sieve,
and finish with an addition of three tablespoonfuls of whisked
cream✪ Smoked Salmon Cream.
Tunny Cream.
Finely pound four ounces of tunny in oil, and finish the
cream similarly to that of the smoked salmon. Season to taste✪ Tunny Cream.
Chicken Cream.
Finely pound three ounces of cold fowl (white parts only)
and add thereto two tablespoonfuls of fresh cream and one
ounce of softened butter. Rub through a fine wire sieve and
finish with three tablespoonfuls of whisked cream✪ Chicken Cream.
HORS-D'CEUVRES.
Anchovy Allumettes.
Roll some puff paste trimmings into strips three inches wide
and one-tenth inch thick. Spread thereon a thin coating of
fish stuffing, finished with anchovy butter, and cayenne pepper;
lay the anchovy fillets, prepared beforehand, lengthwise on this
stuffing, and cut into pieces about one inch wide. Place the
pieces on a baking-sheet, and bake in the oven for ten min-
utes.
Anchovy Fillets.
Cut each halved anchovy, which should have been previously
marinaded in oil, into two or three little fillets. Place them
across each other in a hors-d'oeuvre dish, in the form of a lat-
tice; garnish with chopped parsley and the chopped white and
yolk of a hard-boiled egg, alternating the colors. Put a few
capers on the fillets, and sprinkle moderately with oil.
Rolled Anchovies.
Turn some fine olives and stuff them with anchovy butter,
when quite cold, encircle them with a ring of anchovy fillet,
kept whole.
Paupiettes of Anchovy.
Prepare some thick slices of blanched cucumber, about the
size of half-crowns, and hollow their centers slightly. Place
rings composed of the fillets of anchovies in oil upon these
326 STANDARD COOKERY.
slices, and fill up their centers with cream of any fish or shell-
fish.
Anchovy With Pimentos.
Page 223 · 3 recipe records on this page
Presented as published in 1912. 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
Grate two ounces of horse-radish and pound with three ounces of butter. Rub through a fine sieve.
Smoked Salmon Butter.
Finely pound three ounces of smoked salmon with as much! butter, and rub through a fine sieve.
Paprika Butter.
Soften two ounces of butter in a bowl, and mix therewith a pinch of paprika infused in a few drops of white wine or consomme, to strengthen the color of the paprika.
Pimento Butter.
Pound three ounces of preserved or freshly-cooked capsicum, or chili, add as much butter thereto, and rub through a fine sieve.
Caviare Cream.
Pound three ounces of preserved caviare and add thereto, gradually, one tablespoonful of fresh cream and two ounces of softened butter. Rub through a fine sieve, and finish the preparation by an addition of four tablespoonfuls of whisked cream, a little cayenne. Be careful not to whip cream too much.
Lobster Cream.
Pound three ounces of lobster trimmings, spawn and coral, and add thereto three tablespoonfuls of fresh cream and two ounces of softened butter.
Rub through a hair sieve, and complete with whisked cream, as above.
Game Cream.
Pound four ounces of cold, cooked game meat, minus skin and bones, with three tablespoonfuls of fresh cream and two
ounces of softened butter. Rub through a sieve and finish with three tablespoonfuls of whisked cream.
Smoked Salmon Cream.
Finely pound three ounces of smoked salmon, adding gradually three tablespoonfuls of fresh cream and two ounces of softened butter. Rub the whole through a fine wire sieve, and finish with an addition of three tablespoonfuls of whisked cream.
Tunny Cream.
Finely pound four ounces of tunny in oil, and finish the cream similarly to that of the smoked salmon. Season to taste.
Chicken Cream.
Finely pound three ounces of cold fowl (white parts only) and add thereto two tablespoonfuls of fresh cream and one ounce of softened butter. Rub through a fine wire sieve and finish with three tablespoonfuls of whisked cream.
HORS-D'ŒUVRES.
Anchovy Allumettes.
Roll some puff paste trimmings into strips three inches wide and one-tenth inch thick. Spread thereon a thin coating of fish stuffing, finished with anchovy butter, and cayenne pepper; lay the anchovy fillets, prepared beforehand, lengthwise on this stuffing, and cut into pieces about one inch wide. Place the pieces on a baking-sheet, and bake in the oven for ten minutes.
Anchovy Fillets.
Cut each halved anchovy, which should have been previously marinaded in oil, into two or three little fillets. Place them across each other in a hors-d'oeuvre dish, in the form of a lattice; garnish with chopped parsley and the chopped white and yolk of a hard-boiled egg, alternating the colors. Put a few capers on the fillets, and sprinkle moderately with oil.
Rolled Anchovies.
Turn some fine olives and stuff them with anchovy butter, when quite cold, encircle them with a ring of anchovy fillet, kept whole.
Paupiettes of Anchovy.
Prepare some thick slices of blanched cucumber, about the size of half-crowns, and hollow their centers slightly. Place rings composed of the fillets of anchovies in oil upon these
slices, and fill up their centers with cream of any fish or shellfish.
Anchovy With Pimentos.
Records on this page
Smoked Salmon CreamTunny CreamChicken Cream