Take about half a pound of any kind of game — say the
flesh of a grouse, partridge, hare, Avoodcock, or snipe, etc. ;
cut this up in small squares, and fry it with an ounce of
butter, a little ham, chopped truffles, mushrooms, parsley,
and shallot ; season with nutmeg, pepper, and salt ; and
when done brown, pound thoroughly in the mortar with a
tablespoonful of sauce ; rub it through a wire-sieve, and
place in a small stew-pan the game puree thus produced ;
add the yolks of four eggs✪ Bonne Bouches, and the four whites whisked
into a substantial froth ; mix lightly, and with this pre-
paration fill a dozen or more paper cases. Egg over the
tops with a paste-brush dipped in beaten white of egg,
put them in a moderately -heated oven to bake for about
twelve minutes, and as soon as done, dish up the bonne
bouches on a napkin, and serve immediately.
z
386 THE THOROUGH GOOD COOK.
13. Little Crusts of Caviare (Petites Croiites de Caviar).
Cut out eight round or square pieces of bread about an
inch in diameter and three-quarters of an inch thick. Scoop
out the centre a Httle ; fry them in clarified butter, and drain
on a cloth. Mix carefully with a wooden spoon two ounces
of„Hygienic Caviare with a teaspoonful of finely-chopped
shallots, a squeeze of lemon, and a pinch of cayenne
pepper. When the croutes are perfectly cold, fill into the
hollow parts the caviare thus prepared, dish up on dish-
paper or folded table-napkin, and garnish with sprigs of
parsley.
Be careful never to touch caviare with any kind of
metal utensils, as it injures the flavour. Hygienic Caviare
is slightly pressed, containing less oil and less salt than
the caviare in general use.
14. Croquettes of Macaroni.
Stir half a pint of any kind of good sauce over the
fire until reduced to half its original quantity ; then add
the yolks of three eggs, nutmeg, pepper, a pinch of
chopped shallot, a pinch of sugar, and the juice of half a
lemon ; stir this again over the fire to set the eggs in the
sauce, and then add the following ingredients, mixed small
and neatly: — A handful of boiled Genoa macaroni, two
ounces of roast game, one ounce of lean ham, truffles,
mushrooms ; incorporate these with the sauce, and when
set cold and firm, divide the preparation into equal small
portions ; mould these in the form of eggs ; egg-and-bread-
crumb, and fry them in hot lard, and, being dished up
with fried parsley, serve hot.
H0R8-D'(EUVBES AXD SAVOURY DISHES. 387
15. Curled Butter.
To an iron hook in the wall tie two corners of a
strong napkin, make a knot with the other two ends, so
as to be able to pass a stick through it ; put into this
napkin half a jDound of butter, and twist it tightly over a
dish into which the butter will fall in small and pretty
strings. To serve as a hors-d'oeuvre.
16. Hazel-Nut Butter.
Knead some butter with parsley, chives, tarragon,
chopped small, and some hazel-nuts reduced to a paste in
a mortar. This forms a very delicate hors-d'oeuvre.
17. Devilled Biscuits.
Butter biscuits on both sides, sprinkle cayenne pepper on
the top, and send them to be grilled. This may be varied by
the addition of chopped anchovies or curry paste.
18. Iiaugtry Sandwiches.
Page 207 · 1 recipe record 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
Take about half a pound of any kind of game — say the flesh of a grouse, partridge, hare, Avoodcock, or snipe, etc. ; cut this up in small squares, and fry it with an ounce of butter, a little ham, chopped truffles, mushrooms, parsley, and shallot ; season with nutmeg, pepper, and salt ; and when done brown, pound thoroughly in the mortar with a tablespoonful of sauce ; rub it through a wire-sieve, and place in a small stew-pan the game puree thus produced ; add the yolks of four eggs, and the four whites whisked into a substantial froth ; mix lightly, and with this preparation fill a dozen or more paper cases. Egg over the tops with a paste-brush dipped in beaten white of egg, put them in a moderately -heated oven to bake for about twelve minutes, and as soon as done, dish up the bonne bouches on a napkin, and serve immediately. z
13. Little Crusts of Caviare (Petites Croiites de Caviar).
Cut out eight round or square pieces of bread about an inch in diameter and three-quarters of an inch thick. Scoop out the centre a Httle ; fry them in clarified butter, and drain on a cloth. Mix carefully with a wooden spoon two ounces of„Hygienic Caviare with a teaspoonful of finely-chopped shallots, a squeeze of lemon, and a pinch of cayenne pepper. When the croutes are perfectly cold, fill into the hollow parts the caviare thus prepared, dish up on dishpaper or folded table-napkin, and garnish with sprigs of parsley.
Be careful never to touch caviare with any kind of metal utensils, as it injures the flavour. Hygienic Caviare is slightly pressed, containing less oil and less salt than the caviare in general use.
14. Croquettes of Macaroni.
Stir half a pint of any kind of good sauce over the fire until reduced to half its original quantity ; then add the yolks of three eggs, nutmeg, pepper, a pinch of chopped shallot, a pinch of sugar, and the juice of half a lemon ; stir this again over the fire to set the eggs in the sauce, and then add the following ingredients, mixed small and neatly: — A handful of boiled Genoa macaroni, two ounces of roast game, one ounce of lean ham, truffles, mushrooms ; incorporate these with the sauce, and when set cold and firm, divide the preparation into equal small portions ; mould these in the form of eggs ; egg-and-breadcrumb, and fry them in hot lard, and, being dished up with fried parsley, serve hot.
HORS-D'OEUVRES AND SAVOURY DISHES. 387
15. Curled Butter.
To an iron hook in the wall tie two corners of a strong napkin, make a knot with the other two ends, so as to be able to pass a stick through it ; put into this napkin half a jDound of butter, and twist it tightly over a dish into which the butter will fall in small and pretty strings. To serve as a hors-d'oeuvre.
16. Hazel-Nut Butter.
Knead some butter with parsley, chives, tarragon, chopped small, and some hazel-nuts reduced to a paste in a mortar. This forms a very delicate hors-d'oeuvre.
17. Devilled Biscuits.
Butter biscuits on both sides, sprinkle cayenne pepper on the top, and send them to be grilled. This may be varied by the addition of chopped anchovies or curry paste.
18. Iiaugtry Sandwiches.
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Bonne Bouches