Canapés a la Victoria

Ingredients

• Cucumber (6 or 8 slices).
• 1 table-sp. shrimp paste.
• 2 table-sps. tomato juice.
• 2 sheets gelatine.
• 2 table-sps. whipped cream.
• 2 or 3 drops of carmine.
• 6 or 8 radishes.
• Small cress.

Method

1. 1

   Take a fresh raw cucumber and cut 6 or 8 slices about 0.5 inch in thickness.

2. 2

   With a round cutter, stamp off the green skin from the slices of cucumber, and then, with a smaller cutter, stamp out the seeds from the centre.

3. 3

   Place these rings of cucumber on a plate and put them in a very cold place or on ice while preparing the rest of the savoury.

4. 4

   Take a tablespoonful of potted shrimp, remove all the butter from the top, and work it in a basin to soften it slightly.

5. 5

   Dissolve the gelatine in the tomato juice and strain into the shrimp paste.

6. 6

   Add the whipped cream, seasoning, and a very little carmine to make the mixture a pale pink colour.

7. 7

   Stir occasionally until beginning to set; then put the mixture into a forcing bag and force it out on top of the rings of cucumber, piling it high like a rosette.

8. 8

   Stand a small radish on top of each, and decorate with a little small cress or tiny sprigs of chervil.

9. 9

   Serve on a dish paper as a savoury, or one on each plate as a hors-d’œuvre.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 805. The excerpt below is the record exactly as published.

Canapes a la Victoria Cucumber (6 or 8 slices). 1 table-sp. shrimp paste. 2 table-sps. tomato juice 2 sheets gelatine. Seasoning. 2 table-sps. whipped cream. 2 or 3 drops of carmine. 6 or 8 radishes. Small cress.

Cook this with the app: pantry check, scaling, and the assistant.