Procure a number of farthing rolls (any baker will make
them to order). Cut these rolls into equal halves, scoop
out all the crumb, and place the crust to dry in the screen.
Meanwhile, cIiojd tine hard-boiled eggs sufficient for the number
of canapes to be filled ; chop also some tarragon, chervil
and chives ; and prepare some fillets or strippets of cleaned
anchovies. Put the chopped eggs and herbs into a basin,
season with salad oil and tarragon vinegar, pepper and
salt✪ Anchovy Canapes ; mix together, and with this fill up the prepared
crusts; ornament them by placing the fillets of anchovies
over their surface in the fashion of lattice-work ; dish up
the canapes on a napkin.
382 THE THOROUGH GOOD COOK.
3. Tunny.
This is a fish caught only in the Mediterranean, and
it comes to this country preserved in oil ; its flesh somewhat
resembles veal, and jDossesses a full sweet flavour — something
between the flavour of game and salmon. Tunny is served
cut in thin slices and dished up in rows, surrounded with
chcTpped j^arsley and capers, and a little salad oil. It is a
capital hors-d'oeuvre, to be eaten before your soup ; and is
procurable at most Italian warehouses in the metropolis.
4. Sardines a la Royale.
Take some sardines, remove the outer skins with a sharp
pointed knife, and cut out the bones. Close the fillets up,
and take some crisp leaves of chervil ; place them both
on a glass dish, and garnish with strijis of gherkin and
hard-boiled CQ-cr.
5. Sardines a la Froven9ale.
Cut some neat fingers of toasted bread, large enough to
hold a sardine, butter them slightly, wipe as many sardines as
may be required, put one on each finger of toast, dish them
up on a round dish in the form of a lattice- work, keep the
dish in a hot oven long enough to get the sardines thoroughly
hot. Have ready a sauce made as follows : — Put three well-
beaten eggs into a small saucepan, add a pat of butter, a
tablespoonful of cream, a teaspoonful of anchovy essence, and
a tablespoonful of finely-chopped boiled onions ; season with
pepper and salt ; stir over a fire until it thickens, pour
quickly over the dish of prepared sardines, sprinkle with
HOBH-UCEUVBES AND SAVOUBY DISHES. 383
a few drops of dissolved meat-glaze, dust with a pinch of
caj'cnne pepper, and serve.
6. Crusts of Sardines.
Make croutons of toast by frying them in oil ; then
prepare the sardines and place them on the toast, sprinkle
cayenne pepper on them, bake in the oven till very hot,
and serve.
7. Herring Boes on Toast.
Grill your herrings, take the roes out and break them
uj), adding pep])er and salt to taste, and spread this mixture
on neat little pieces of hot buttered toast. Serve as a
savoury.
8. Canapes ^ la Turbigo.
Page 205 · 2 recipe records on this page
Presented as published in 1895. 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
Procure a number of farthing rolls (any baker will make them to order). Cut these rolls into equal halves, scoop out all the crumb, and place the crust to dry in the screen. Meanwhile, chop fine hard-boiled eggs sufficient for the number of canapes to be filled ; chop also some tarragon, chervil and chives ; and prepare some fillets or strippets of cleaned anchovies. Put the chopped eggs and herbs into a basin, season with salad oil and tarragon vinegar, pepper and salt ; mix together, and with this fill up the prepared crusts; ornament them by placing the fillets of anchovies over their surface in the fashion of lattice-work ; dish up the canapes on a napkin.
3. Tunny.
This is a fish caught only in the Mediterranean, and it comes to this country preserved in oil ; its flesh somewhat resembles veal, and jDossesses a full sweet flavour — something between the flavour of game and salmon. Tunny is served cut in thin slices and dished up in rows, surrounded with chopped parsley and capers, and a little salad oil. It is a capital hors-d'oeuvre, to be eaten before your soup ; and is procurable at most Italian warehouses in the metropolis.
4. Sardines a la Royale.
Take some sardines, remove the outer skins with a sharp pointed knife, and cut out the bones. Close the fillets up, and take some crisp leaves of chervil ; place them both on a glass dish, and garnish with strijis of gherkin and hard-boiled egg.
5. Sardines a la Froven9ale.
Cut some neat fingers of toasted bread, large enough to hold a sardine, butter them slightly, wipe as many sardines as may be required, put one on each finger of toast, dish them up on a round dish in the form of a lattice- work, keep the dish in a hot oven long enough to get the sardines thoroughly hot. Have ready a sauce made as follows : — Put three wellbeaten eggs into a small saucepan, add a pat of butter, a tablespoonful of cream, a teaspoonful of anchovy essence, and a tablespoonful of finely-chopped boiled onions ; season with pepper and salt ; stir over a fire until it thickens, pour quickly over the dish of prepared sardines, sprinkle with
HORS-D'OEUVRES AND SAVOUBY DISHES. 383
a few drops of dissolved meat-glaze, dust with a pinch of caj'cnne pepper, and serve.
6. Crusts of Sardines.
Make croutons of toast by frying them in oil ; then prepare the sardines and place them on the toast, sprinkle cayenne pepper on them, bake in the oven till very hot, and serve.
7. Herring Boes on Toast.
Grill your herrings, take the roes out and break them uj), adding pep])er and salt to taste, and spread this mixture on neat little pieces of hot buttered toast. Serve as a savoury.
8. Canapes ^ la Turbigo.
Records on this page
Anchovy CanapesSardines a la Froven9ale