Plateau Prunier
From Boston Cooking-School cook book, 1896
Serves 1
Presented as published in 1896. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 52. The excerpt below is the record exactly as published.
PLATEAU PRUNIER Arrange two or three scallop or deep oyster shells on each plate. Fill each with hors d’ ceuvres such as shrimp, masked with Mayon- naise, Oysters Casino, oysters with cocktail sauce, lobster meat with Mayonnaise or cocktail sauce, etc. On each plate place a Caviare Canapé and a tiny roll, split, buttered, and filled with smoked salmon
Cook this with the app: pantry check, scaling, and the assistant.