broth until cold. When cold, put on a broiler and chaud-froid
twelve of them white. Color the rest of the chaud-froid sauce with
kitchen bouquet and anchovy paste and chaud-froid the other
twelve. Decorate the white ones with a narrow strip of truffle and
the brown ones with a narrow strip of white of egg. Have the
bread cut in oblong pieces and spread with the mixture of one
tablespoon butter✪ Oysters on Toast a la Chaud-froid flavored with anchovy paste. Serve three
oysters on each toast — alternately, (a) two whites and one brown,
and (b) two browns and one white. Garnish with parsley in the
centre and lemon all around.
MUSSELS AND CLAMS ( Monies et Clovisses )
Mussels ( Moules ) a la Chaud-froid de Mayonnaise
Take two quarts nice large fat mussels; wash in several waters;
clean from dirt and sand. Put in hot water; boil until they open;
then take off the stove; remove the mussels and the liquid from the
shells; put the mussels in bottles; heat the juice with one pint of
vinegar, some sliced onion, some bay leaves, whole black peppers,
and salt to taste. Boil the vinegar and the juice from the mussels
together with the seasonings; then pour on top of the mussels, in
glass jars; screw the top on tight; let stand until ready to use. When
cold, arrange in twos on a cake plate; cover with aspic well
seasoned; leave in the icebox until cold and the aspic is settled;
cut out carefully; put on a broiler, chaud-froid with a chaud-froid
of mayonnaise. Decorate with a strip of truffle across and a strip
of whipped cream on each side; glaze with a few drops of aspic on the
top. Serve on thin slices of buttered bread, the same size as the
mussels, one for each person. Garnish with parsley and lemon.
Serve as an appetizer for luncheon or dinner.
Mussels in Shells with Shrimps a la Hammond
Moules sur l’£caille aux Crevettes, A la Hammond
Cook and pickle mussels [see recipe: Mussels a la Chaud-froid of
Mayonnaise✪ Mussels a la Chaud-froid de Mayonnaise], Select large mussel shells. Supply three shells
and three whole mussels for each person; for six persons take
eighteen shells. Take one pound shrimps; cook [see recipe: How
to Cook Shrimps]; take out the largest and chop very fine. Half
peel the small shrimps; put one in each end of shell; then put
the mussel in the centre with the chopped shrimps all around.
Moisten with a little vinaigrette sauce. Arrange three on a plate
for each person, with a little parsley, and a piece of lemon at the
side. Serve with bread and butter sandwiches.
24
THE SWEDISH, FRENCH,
Mussels in Tomatoes ( Moules en Tomates ) a 1’ Aurore
Select small tomatoes; put in hot water; remove the skins; cut off
a little piece from each tomato; scoop out carefully, so as not to
break it; sprinkle with finely chopped, dried parsley; put the to¬
mato on a round piece of buttered bread; put three picked mussels
in each [see recipe: Mussels a la Chaud-froid of Mayonnaise]; then
a teaspoon aurorian sauce on the top. Arrange on a paper doily
or napkin as an appetizer. Garnish with parsley.
Clams ( Clovisses ) a la Marinade
Page 33 · 3 recipe records on this page
Presented as published in 1918. 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
broth until cold. When cold, put on a broiler and chaud-froid twelve of them white. Color the rest of the chaud-froid sauce with kitchen bouquet and anchovy paste and chaud-froid the other twelve. Decorate the white ones with a narrow strip of truffle and the brown ones with a narrow strip of white of egg. Have the bread cut in oblong pieces and spread with the mixture of one tablespoon butter flavored with anchovy paste. Serve three oysters on each toast — alternately, (a) two whites and one brown, and (b) two browns and one white. Garnish with parsley in the centre and lemon all around.
MUSSELS AND CLAMS ( Monies et Clovisses ) Mussels ( Moules ) a la Chaud-froid de Mayonnaise
Take two quarts nice large fat mussels; wash in several waters; clean from dirt and sand. Put in hot water; boil until they open; then take off the stove; remove the mussels and the liquid from the shells; put the mussels in bottles; heat the juice with one pint of vinegar, some sliced onion, some bay leaves, whole black peppers, and salt to taste. Boil the vinegar and the juice from the mussels together with the seasonings; then pour on top of the mussels, in glass jars; screw the top on tight; let stand until ready to use. When cold, arrange in twos on a cake plate; cover with aspic well seasoned; leave in the icebox until cold and the aspic is settled; cut out carefully; put on a broiler, chaud-froid with a chaud-froid of mayonnaise. Decorate with a strip of truffle across and a strip of whipped cream on each side; glaze with a few drops of aspic on the top. Serve on thin slices of buttered bread, the same size as the mussels, one for each person. Garnish with parsley and lemon. Serve as an appetizer for luncheon or dinner.
Mussels in Shells with Shrimps a la Hammond
Moules sur l'Écaille aux Crevettes, A la Hammond
Cook and pickle mussels [see recipe: Mussels a la Chaud-froid of Mayonnaise], Select large mussel shells. Supply three shells and three whole mussels for each person; for six persons take eighteen shells. Take one pound shrimps; cook [see recipe: How to Cook Shrimps]; take out the largest and chop very fine. Half peel the small shrimps; put one in each end of shell; then put the mussel in the centre with the chopped shrimps all around. Moisten with a little vinaigrette sauce. Arrange three on a plate for each person, with a little parsley, and a piece of lemon at the side. Serve with bread and butter sandwiches.
Mussels in Tomatoes ( Moules en Tomates ) a 1’ Aurore
Select small tomatoes; put in hot water; remove the skins; cut off a little piece from each tomato; scoop out carefully, so as not to break it; sprinkle with finely chopped, dried parsley; put the to¬ mato on a round piece of buttered bread; put three picked mussels in each [see recipe: Mussels a la Chaud-froid of Mayonnaise]; then a teaspoon aurorian sauce on the top. Arrange on a paper doily or napkin as an appetizer. Garnish with parsley.
Clams ( Clovisses ) a la Marinade
Records on this page
Clams a la MarinadeOysters on Toast a la Chaud-froidMussels a la Chaud-froid de Mayonnaise