Cookery for every household

Notes. — The decoration may of course be varied according to the materials at disposal, but it must be light and delicate. Small buttered biscuits may be used instead of the bread and butter, and a thin slice of cucumber may be laid on them first. 2269. Croutes au Caviare Caviare. I I.emon juice. Oysters. Cayenne pepper. | Fried croutes. Make the required number of croutes of fried bread as directed in Recipe 2245, or small croûtes creuses as in Recipe 2246 may be used. They must be small, dry, and crisp. Season some caviare with cayenne, lemon juice, and a little chopped shallot if liked, and pile some on the top of each croute. Lay a fresh bearded oyster on the top, and garnish with tiny pieces of sliced lemon and little sprigs of parsley or chervil. Note. — Use a silver spoon or wooden skewer for mixing the caviare ; it must never be touched with a steel knife or other metal. 2270. Caviare and Prawn Canapes (Canapes de Crevettes au Caviare) Caviare. I Picked prawns. Seasoning. Lemon. | Brown bread and butter Season some caviare with cayenne pepper, a squeeze of lemon juice, and if hked a small quantity of very finely chopped shallot. Prepare some oval-shaped canapes of brown bread and butter (see Recipe 2247), lay a small piece of thinly sliced lemon or cucumber on each, and cover this with the seasoned caviare. Now lay a picked prawn across one end of each canape, and put a tiny sprig of chervil at the other side. Serve on a hors-d’oeuvre dish, garnishing with some of the heads of the prawns. 2271. Cheese Canapds (Canapes au Fromage) Small round biscuits. Cucumber. Butter. Cream cheese. Tarragon vinegar. Salt. Small cress. Choose plain crisp biscuits and very small. Butter as many of them as will be required for the savoury. Then take a straight piece of cucumber, and cut the peel off it in narrow strips lengthwise, leaving alternate dark and fight green stripes. Cut as many slices J inch in thickness as there are buttered biscuits. Stamp the centre out of each with a small round cutter, and lay the rings on a plate. Sprinkle them with salt and a few drops of tarragon vinegar, and allow them to stand a few minutes. Then drain the cucumber, and put a piece on the top of each biscuit. Put some cream cheese into a paper cornet or small forcing bag, and force it out to fill the centre of the cucumber rings and also a little round the sides to cover the edges of biscuit. Garnish with tiny bunches of small cress, and serve as a cold savoury. Notes. — If the cheese is rather stiff, work a little cream into it before putting it into the forcing bag. A thin slice of tomato may be used instead of the cucumber. 2272. Cheese Comets (Cornets de Fromage) Cheese pastry. Cayenne. Salt. £ gill double cream. Coralline pepper. J lb. cheese. Chopped parsley. Make some very small cornets with cheese pastry (see Recipe 2250), bake them, and let them cool. Then whip the cream and mix it with the cheese ; season with cayenne and salt if necessary, and put the mixture into a forcing bag -with a rose pipe. Force this out into the little cornets, and decorate them alternately with chopped parsley and coralline pepper. 2273. Cheese Creams (Petites Cremes au Fromage) 2 oz. grated Parmesan or Gruyere. 1 gill aspic jelly. 1 gill double cream. Cayenne. I tea-sp. made mustard. A few radishes. Watercress.