HALVED, STUFFED EGGS. — Take some very small, hard-boiled
eggs, cut them into two, lengthwise ; remove the yolks, and trim
the oval hollow of each of the remaining whites to the shape
of an oblong, the edges of which may then be indented.
334 STANDARD COOKERY.
Garnish, with a puree of either tunny, salmon, milt, or a hash
or salpicon of lobster, shrimp, etc., thickened by means of a
mayonnaise with jelly, or a fine macedoine of vegetables✪ Hard-Boiled Eggs as a Basis for Hors-d'Oeuvres with
mayonnaise, or a puree composed of the withdrawn yolks com-
bined with a little butter, some cold Bechamel sauce, and
herbs.
QUARTERED, STUFFED EGGS. — Proceed as above and stuff
the halved white with a buttered puree, or a puree mixed with
jelly, leave the stuffing to set, and then cut the halves in two.
SALAD OF EGGS. — With alternate rows of sliced eggs and
either tomatoes, potatoes, cucumbers, or beetroot, and a salad-
seasoning composed of oil and vinegar or cream✪ Salad of Eggs, a dozen dif-
ferent salads may be prepared, each of which constitutes an
excellent hors-d'oeuvre.
Lark Pate.
For this use the ready-made pate, which is obtained either
in pots or crusts. Thoroughly set it by means of ice; turn it
out of its receptacle, cut it into very small and thin slices,
and arrange on a hors-d'oeuvre dish with a little broken jelly
in the middle.
Red Mullet a la Greque.
Select small fish if possible. Place them in an oiled pan, and
add peeled squeezed tomatoes, parsley-root, fennel, thyme, bay,
a little garlic, peppercorns, coriander, and saffron, the latter
being the dominating ingredient.
Cover with white wine; salt✪ Red Mullet a la Greque moderately, set to boil, and then
leave to poach on the side of the fire for twelve or eighteen
minutes, according to the size of the mullet.
Leave the fish to cool in their cooking-liquor, and serve with
a little of the latter and a few slices of peeled lemon.
Salami.
Cut these into very thin slices, and place them, one on top
of the other, on a hors-d'oeuvre dish, in the form of a crown,
with a sprig of curled-leaf parsley in the middle. They may
also be laid flat upon a litter of parsley.
Aries, Bologne or Large Lyons Sausages.
Cut these up and arrange like the Salami.
Foie-Gras Sausages.
Cut into thin roundels and dish up on serviette with chopped
aspic jelly as a center garnish.
STANDARD COOKERY. 33$
Smoked Salmon.
Cut into thin slices ; roll these into cones, and arrange in the
form of a crown with curled-leaf parsley in the middle.
Sprats.
These are usually smoked sardines, taking care to select the
very fleshy ones.
To prepare them, suppress the heads and remove or leave
on the skins, according to taste. Put them on a dish with some
finely-chopped shallots, chopped parsley, and oil and vinegar,
using a very little of each ingredient. Leave to marinade for
five or six hours, taking care to turn them over from time to
time so as to be thoroughly saturated.
Tartlets and Barquettes.
SPECIAL PASTE FOR TARTLETS AND BARQUETTES. — Sift one
pound of flour on to a mixing-board ; make a hole in the center,
into which put one-eighth ounce of salt, one-half pound of
cold, melted butter, one egg, the yolks of two, and a few drops
of water✪ Special Paste for Tartlets and Barquettes. Mix the whole into a paste, handling it as little as
possible; roll it into a ball, and put aside in the cool for two
hours.
Page 229 · 5 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
HALVED, STUFFED EGGS. — Take some very small, hard-boiled eggs, cut them into two, lengthwise ; remove the yolks, and trim the oval hollow of each of the remaining whites to the shape of an oblong, the edges of which may then be indented.
Garnish, with a puree of either tunny, salmon, milt, or a hash or salpicon of lobster, shrimp, etc., thickened by means of a mayonnaise with jelly, or a fine macedoine of vegetables with mayonnaise, or a puree composed of the withdrawn yolks combined with a little butter, some cold Bechamel sauce, and herbs.
QUARTERED, STUFFED EGGS. — Proceed as above and stuff the halved white with a buttered puree, or a puree mixed with jelly, leave the stuffing to set, and then cut the halves in two.
SALAD OF EGGS. — With alternate rows of sliced eggs and either tomatoes, potatoes, cucumbers, or beetroot, and a saladseasoning composed of oil and vinegar or cream, a dozen different salads may be prepared, each of which constitutes an excellent hors-d'oeuvre.
Lark Pate.
For this use the ready-made pate, which is obtained either in pots or crusts. Thoroughly set it by means of ice; turn it out of its receptacle, cut it into very small and thin slices, and arrange on a hors-d'oeuvre dish with a little broken jelly in the middle.
Red Mullet a la Greque.
Select small fish if possible. Place them in an oiled pan, and add peeled squeezed tomatoes, parsley-root, fennel, thyme, bay, a little garlic, peppercorns, coriander, and saffron, the latter being the dominating ingredient.
Cover with white wine; salt moderately, set to boil, and then leave to poach on the side of the fire for twelve or eighteen minutes, according to the size of the mullet.
Leave the fish to cool in their cooking-liquor, and serve with a little of the latter and a few slices of peeled lemon.
Salami.
Cut these into very thin slices, and place them, one on top of the other, on a hors-d'oeuvre dish, in the form of a crown, with a sprig of curled-leaf parsley in the middle. They may also be laid flat upon a litter of parsley.
Aries, Bologne or Large Lyons Sausages.
Cut these up and arrange like the Salami.
Foie-Gras Sausages.
Cut into thin roundels and dish up on serviette with chopped aspic jelly as a center garnish.
Smoked Salmon.
Cut into thin slices ; roll these into cones, and arrange in the form of a crown with curled-leaf parsley in the middle.
Sprats.
These are usually smoked sardines, taking care to select the very fleshy ones.
To prepare them, suppress the heads and remove or leave on the skins, according to taste. Put them on a dish with some finely-chopped shallots, chopped parsley, and oil and vinegar, using a very little of each ingredient. Leave to marinade for five or six hours, taking care to turn them over from time to time so as to be thoroughly saturated.
Tartlets and Barquettes.
SPECIAL PASTE FOR TARTLETS AND BARQUETTES. — Sift one pound of flour on to a mixing-board ; make a hole in the center, into which put one-eighth ounce of salt, one-half pound of cold, melted butter, one egg, the yolks of two, and a few drops of water. Mix the whole into a paste, handling it as little as possible; roll it into a ball, and put aside in the cool for two hours.
Records on this page
Herrings a la RusseHard-Boiled Eggs as a Basis for Hors-d'OeuvresSalad of EggsRed Mullet a la GrequeSpecial Paste for Tartlets and Barquettes