Cookery for every household

Oysters. — Beyond doubt this is the favourite hors-d’oeuvre in this country. They are served au naturd (Recipe 315), from four to six being allowed for each person. Caviare, which is the roe of the sturgeon and other fish of the same family, is another favourite horsd’oeuvre, and is considered a great delicacy by those who like it. It is rather an acquired taste, however, and one which is not appreciated by everyone. There are different kinds of caviare, but the Russian is generally considered the best. Large quantities from Germany and America are also imported into this country, and they are more moderate in price than the Russian. It is green when fresh, but turns almost black when it is preserved. Caviare must be kept very cold or on ice until it is wanted. It may either be handed round in its jar or little barrel placed on a folded serviette, or made up into little canapes. Cut lemon and brown bread and butter should be served along with it. Olives. — These are also very appetising, and are considered very wholesome. They should be steeped for a short time as they are generally too salt, and then served in small dishes with a little cold water. They are often stoned and stuffed in various ways, in fact they can be bought ready prepared in this form. Olives, like salted almonds, are often allowed to remain on the table until dessert is served. If any are left over they should be re-bottled in salted water. Anchovies and Sardines. — These can either be served plain, carefully filleted, seasoned to taste, and garnished, or made up in various ways. Unless they have been very specially prepared it is better to drain off the oil in which they have been preserved (see p. 494), and to use fresh salad oil in the dishing up. This will apply to all other fish preserved in oil, as the preserving oil cannot always be depended on, unless a very expensive brand is bought. Lax and Tunny Fish. — The former, a preparation of smoked salmon preserved in oil, and the latter (Thon marine), a fish very much resembling veal in character, are both favourite delicacies. They should be served in thin slices, very neatly arranged, and fresh oil or vinaigrette dressing poured over them. Garnish with parsley, tarragon and chervil, or chopped pickles. Herring and Mackerel. — Small fillets of these fish preserved in various ways can also be bought ready prepared, and provide another variety of horsd’oeuvre. There are also the Dutch herring, which are salted and preserved in small tubs. They should be well washed and soaked for a short time in milk before use. Then cut in small fillets, arranged neatly with vinaigrette sauce, and suitably garnished. Prawns and Shrimps can also be served in this course. They usually appear in their natural form, [illustration: Dish of Prawns] and should be very prettily arranged and decorated with curly green parsley. The pink-coloured (i crevettes roses) should be chosen. Smoked Salmon. — This form of salmon may be served either cooked or raw, cut in very thin slices, arranged neatly on a dish and then garnished with pickles, watercress, or cucumber.