Take ten clams; put in their own liquid on the stove until settled
— not to be boiled; leave until cold; take out five clams; remove the
hard part and chop; put in a saucepan on ice; add a squeeze of
onion, a teaspoon vinegar, one tablespoon tomato ketchup, pepper,
salt, three tablespoons dissolved Cox’s gelatine, and a teaspoon
anchovy paste. Stir until thickened; add four tablespoons
whipped cream✪ Clams a la Marinade; put in five fancy ring moulds that have been glazed
and decorated with truffles all around. When ready to serve turn
out on round pieces of bread. Put a half teaspoon mayonnaise
dressing in the centre of each ring provided and a clam on top.
Garnish with parsley. Serve before the soup.
Clams on Half Shell ( Clovisses sur VEcaille )
When clams are served on half shell, six are provided for each
person. There are special plates for clams, but if these are not
handy, serve in soup plates on cracked ice. A one half lemon,
scalloped and made fancy all around, is placed in the centre of the
plate. And on the side, serve fresh-grated horseradish, tomato
ketchup, paprika, Worcestershire sauce, and brown bread-and-
butter sandwiches. Serve before the soup.
Bismarck Herring ( Hareng Bismarck ) a la Delaware
T ake the Bismarck herrings and spread on a board with the skins
down; cut in pieces about three inches long and two inches wide.
Filling. Hard boil two eggs; chop whites and yolks together.
To one cup whipped cream add three tablespoons dissolved Cox’s
gelatine; stir on ice; pour in a cup; put the eggs in a pan; add the
cream. Put one tablespoon of the mixture in each herring, and
roll at each end, showing the filling. Decorate with a strip of Span¬
ish pepper across lengthwise. Glaze with some dissolved Cox’s
gelatine. Serve on buttered bread before the soup.
AMERICAN COOK BOOK
Soused Mackerel ( Maquereau marine) a la Charlotte
Glaze charlotte moulds with aspic; decorate with a daisy from
truffles; line with cream; to one cup cream, three tablespoons dis¬
solved Cox’s gelatine, juice of a one half lemon, pepper and salt.
Take the soused mackerel; pick in pieces according to the form; fill
very full; spread some more cream on the top; leave on ice until
ready to serve. Turn out on buttered bread same size as the
mould. Garnish with parsley. Serve before the soup.
Canape ( Canape ) a la Ericsson Hammond
One cup of cooked, grated chicken, one half teaspoon anchovy
paste, one gherkin, some truffles chopped. Mix together in a sauce
pan ; add two tablespoons dissolved Cox’s gelatine, three tablespoons
whipped cream, and one tablespoon mayonnaise dressing✪ Canape a la Ericsson Hammond. Put in
a paper tube and put on a pan about one and one-quarter inches
around and three inches long; leave in the icebox until very cold.
Put on a broiler; glaze with a chaud-froid of mayonnaise; decorate
with a branch of truffle and glaze with aspic. Serve on puff
paste or buttered bread before the soup [in place of chicken, ham,
tongue, or sweetbreads may be used].
Kippered Herring with Chaud-froid a la Gimo
Hareng sale et fume au Chaud-froid, a la Gimo
Page 34 · 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
Take ten clams; put in their own liquid on the stove until settled — not to be boiled; leave until cold; take out five clams; remove the hard part and chop; put in a saucepan on ice; add a squeeze of onion, a teaspoon vinegar, one tablespoon tomato ketchup, pepper, salt, three tablespoons dissolved Cox’s gelatine, and a teaspoon anchovy paste. Stir until thickened; add four tablespoons whipped cream; put in five fancy ring moulds that have been glazed and decorated with truffles all around. When ready to serve turn out on round pieces of bread. Put a half teaspoon mayonnaise dressing in the centre of each ring provided and a clam on top. Garnish with parsley. Serve before the soup.
Clams on Half Shell ( Clovisses sur l'Écaille )
When clams are served on half shell, six are provided for each person. There are special plates for clams, but if these are not handy, serve in soup plates on cracked ice. A one half lemon, scalloped and made fancy all around, is placed in the centre of the plate. And on the side, serve fresh-grated horseradish, tomato ketchup, paprika, Worcestershire sauce, and brown bread-andbutter sandwiches. Serve before the soup.
Bismarck Herring ( Hareng Bismarck ) a la Delaware
T ake the Bismarck herrings and spread on a board with the skins down; cut in pieces about three inches long and two inches wide.
Filling. Hard boil two eggs; chop whites and yolks together. To one cup whipped cream add three tablespoons dissolved Cox’s gelatine; stir on ice; pour in a cup; put the eggs in a pan; add the cream. Put one tablespoon of the mixture in each herring, and roll at each end, showing the filling. Decorate with a strip of Span¬ ish pepper across lengthwise. Glaze with some dissolved Cox’s gelatine. Serve on buttered bread before the soup.
Soused Mackerel ( Maquereau marine) a la Charlotte
Glaze charlotte moulds with aspic; decorate with a daisy from truffles; line with cream; to one cup cream, three tablespoons dis¬ solved Cox’s gelatine, juice of a one half lemon, pepper and salt. Take the soused mackerel; pick in pieces according to the form; fill very full; spread some more cream on the top; leave on ice until ready to serve. Turn out on buttered bread same size as the mould. Garnish with parsley. Serve before the soup.
Canape ( Canape ) a la Ericsson Hammond
One cup of cooked, grated chicken, one half teaspoon anchovy paste, one gherkin, some truffles chopped. Mix together in a sauce pan ; add two tablespoons dissolved Cox’s gelatine, three tablespoons whipped cream, and one tablespoon mayonnaise dressing. Put in a paper tube and put on a pan about one and one-quarter inches around and three inches long; leave in the icebox until very cold. Put on a broiler; glaze with a chaud-froid of mayonnaise; decorate with a branch of truffle and glaze with aspic. Serve on puff paste or buttered bread before the soup [in place of chicken, ham, tongue, or sweetbreads may be used].
Kippered Herring with Chaud-froid a la Gimo
Hareng sale et fume au Chaud-froid, a la Gimo
Records on this page
Clams a la MarinadeCanape a la Ericsson HammondThree-Colored Sandwich a l’Anchois