Tartine a la Russe
From Louis' every woman's cook book, 1910
Presented as published in 1910. 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 Louis' every woman's cook book (1910) by Louis Muckensturm, page 1. The excerpt below is the record exactly as published.
one-half a teaspoonful of caviar in the centre of each canape. CANAPES OF ANCHOVIES ^ Round pieces of toast, as in previous recipe, are buttered with anchovy butter. Chop the white and the yolk of a hard-boiled egg separately. Put opposite each other, on the toast, two half-teaspoonfuls of the white of the egg, and then do the same with the yolk. Then put two fillets of anchovies crosswise on the toast so that the white and yolk of the egg are separated. Sprinkle a little chopped parsley in the centre. LOUIS' EVERY WOMAN'S COOK BOOK When Served. Guests. Remarks. fc LOUIS' EVERY WOMAN'S COOK BOOK To make the anchovy butter referred to, beat two ounces of butter to a cream, and add gradually one tablespoonful of anchovy paste or essence. ]| DANISH CANAPES ^ Mix two tablespoonfuls of freshly grated horseradish with two ounces of creamed butter, and cover thin squares of pumpernickel with this preparation. Put long, narrow strips of smoked salmon lengthwise and crosswise on top of this, and place a caper in each of the little square spaces. CANAPE ORIENTAL <2 Drain the liquid from three tablespoonfuls of chutney. Chop fine, and spread on half-moon shaped pieces of toast. Put in the centre of the canape a stoned litchi nut, and a small star of pimento at each end. CANAPES OF SARDINES ^ Rub twelve sardines through a wire sieve, and put them in a small bowl. Mix with them two ounces of creamed butter, and then add one tablespoonful of Worcestershire sauce. Add salt and pepper if necessary. With this preparation cover heart-shaped pieces of toast about one-eighth of an inch thick. Put small capers around the edges to form a border, and put a small olive (Pimola) in the centre. NORWEGIAN CANAPES^ Cut ten fillets of anchovies into small pieces. Chop finely two hard-boiled eggs, and also one tablespoonful of capers. Mix the whole with two tablespoonfuls of thick mayonnaise dressing, and add a little finely cut chives and chopped parsley. Spread on diamond-shaped pieces of toast, and put a small piece of smoked salmon on top. CANAPE WINDSOR &* Mix one-half a cup of finely chopped cooked chicken and one-half a cup of finely chopped lean ham with two ounces of creamed butter. Season to taste, and spread on saltine crackers. Cut red beef tongue into p= 1 LOUIS' EVERY WOMAN'S COOK BOOK When Served. Guests. Remarks. k ij I LOUIS' EVERY WOMAN'S COOK BOOK j small thin diamonds, and put five of them together in the centre of the canape to form a star. Dip the edges of the canape into finely chopped pistachio nuts, so as to form a thin green border. TARTINE DE FOIE GRAS ^ With some puff-paste prepare some low pate-shells, about one-half an inch deep. Remove the cover. Rub a small pate de foie gras through a sieve, and work it in a small bowl until it becomes smooth. Then add to it four tablespoonfuls of whipped cream and a little salt and pepper. Put this preparation in a paper cornet, with a fancy tube, and press it into the cavity of the flat pate. Put a round slice of truffle on top of each tartine. TARTINE A LA RUSSE ^5 Prepare some low pate-shells as for the previous recipe. Cut into small cubes six fillets of Russian sardelles, three slices of smoked salmon, and one hard-boiled egg. Mix the whole with a tablespoonful of mayonnaise dressing, and put this preparation into the cavity of the pates. Cover the filling with sardine puree
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Cook this with the app: pantry check, scaling, and the assistant.