Canapes Arlequin

Ingredients

• Chopped hard eggs
• lax
• tongue
• truffles
• fines herbes

Method

1. 1

   Season, mix, and spread the mixture on anchovy croutes.

Nutrition per serving

As published

This recipe was extracted from The new practical cookery guide (1913) by E. Seurre, page 7. The excerpt below is the record exactly as published.

Canapes Arlequin— Chopped hard eggs, lax, tongue t.ruffes, and fines lierbes ; seasoned, mixed, and spread on anchovy croutes. Hors D'(E uvres General. 5 Canapes Capucine — Brown bread croutes, masked with a layer of mayonnaise, decorated with chopped hard yolks, and a pickled prawn in centre. Canapes Chanteclair — Montpelier (green) butter, spread on oval croutes, a firm creamed puree of chicken and pheasant, piped over to imitate a cock. Canapes danois — Horseradish savoury butter spread on croutes, decorated with fillets of pickled herrings, lax, and caviar. Canapes de caviar moderne — Fresh caviar spread on buttered croutes, a farced olive placed in centre. Canapes de Jiarengs russes — Finely cut fillets of Russian herrings placed on caviar croutes, decorated with chopped hard eggs and sliced lemon. Canapes Lucille — Savoury mustard butter spread on croutes, with alternate rows of seasoned minced tongue and chicken. Canapes Prince de Galles — Light paste (feuilletage), cut oval shape, baked crisp ; when cold have some curried cream cheese piped over to imitate the Prince of Wales’s feathers. Canapes printanier — Round croutes, masked with green savoury butter (Montpelier), and decorated with chopped hard eggs and cress. Canapes Rochelais — Oblong croutes, masked with savoury lobster butter, and decorated round with puree of soft roe, an oyster in centre. Canapes Souvarojf — Fresh caviar on croutes, chopped hard eggs and truffes round, and 6 The New Practical Cookery Guide. rolled anchovy fillets in centre, farced with foie gras. Canapes Turbigo — Shrimp butter, spread on square croutes, masked with a fine salpicon of prawn, celery, mixed pickles, and truffles, blended with tomato mayonnaise, aspiced over. Canapes Turque — Ham paste spread on fancy cut croutes, decorated with strips of piped savoury green, yellow, and pink butters, lattice-work fashion. Carolines — Are small unsweetened savoury eclairs filled with various purees, such as chicken, tongue, foie gras, game or fish, etc., and masked with a chaudfroid sauce of the same nature as puree used. Carrelets fume — Are smoked flounders. Caviare — Should be served in glass dishes, iced, or in special jars surrounded with pounded ice, and served with lemon, dry toast, or brown bread and butter. Celeri a la Grecque — Or celeriac cut in neat squares or with vegetable scoop, blanched, and marinated. Celeri bonne femme — Cut in thin strips julienne fashion, and highly seasoned with salt, fresh ground pepper, English mustard, tarragon vinegar, and. cream. Celerirave on salade — Celeriac cut in thin strips, highly seasoned. Clam americaine — Pickled and served in glass dishes. Coeur cle poireaux a la Basse — The white part cut about one inch and a half long, a cavity scooped one end, blanched, and macerated in oil, Hors B'CEuvres General. 7 aromatic vinegar, salt, pepper, placed on ice, and the cavity filled with caviar, chopped hard egg, and grated horseradish, blended with mayonnaise. Concombres a la Danoise — Cucumber cut croustade shape, scooped one end, blanched, seasoned, placed on ice, and filled with a puree of smoked salmon, smoked herring, and hard eggs. Cornet cVYork — Thinly sliced cold ham, rolled horn fashion, and served with chopped aspic and sharp sauce. Cornichons — Gherkins. Crabe — Crab, tastefully dressed. Creme de fromage (cheese cream) — Very finely grated parmesan, minced with whipped aspic jelly and cream, highly seasoned, and served in small fancy cases. Crevette d la Dorisa — Shrimp salad blended with mayonnaise, and served in halves of tomatoes, decorated with cucumber, and served with thinly cut rolled brown bread and butter round. Crevette en aspic — Picked prawns done in aspic jellJ- Crevettes grise — Shrimps. Crevette rose — Prawns. Croutes — Are similar to canapes ; fancy cut slices of fried or toasted bread, or brioche paste, masked with savoury butter or puree or creams. Croutes d V Espagnole — Round croutes masked with anchovy butter, a stoned olive filled with tartare sauce in centre. 8 The New Practical Cookery Guide. Croutes Burlington — Croutes masked with Mont- pelier (green) butter, a slice of tomato over, . creamed puree of chicken over, and a stoned olive in centre. Croutes de sardines — Long finger-shape croutes masked with sardine butter, a boned and skinned sardine on each, and a little anchovv butter piped over. Croutes Epicurienne — Fancy cut croutes masked with anchovy butter, a puree of pounded fines herbes

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