Prepare and cook the mussels as in Recipe 312,
and drain them from their liquor. Break them in
Mussels A la St. Vincent
pieces with a silver fork, and mix them with shelled
shrimps. Add to them 2 or 3 table-spoonfuls
499
HORS-D’CEUVRE AND SAVOURIES
thick mayonnaise sauce, to which a little liquid
aspic has been added to stiffen it. Season to taste,
and put on ice or in a very cold place. Take about
1 dozen large mussel shells, clean and dry them,
and brush them over with a little liquid aspic to
give them a glossy appearance. When ready to
serve, arrange a border of chopped aspic on a dish,
with a bed of finely shred lettuce or other green
salad in the centre. On the top of the salad pile
the mussel mixture, and arrange the mussel shells
round. Put a slight sprinkling of chopped aspic
on the top and garnish with one or two fine shrimps
or prawns.
2287. Nasturtium Savoury
Brown bread and butter
Cucumber.
Whipped cream.
Grated Parmesan.
Seasoning.
Nasturtium flowers.✪ Nasturtium Savoury
Cut some small rounds of brown or Hovis bread
and butter, and lay a thin slice of cucumber on the
top of each. Then whip some double cream
until thick, and add to it enough finely grated
Parmesan to flavour it well. Season with cayenne
and salt to taste. A little grated horse-radish
may also be added. Pile this mixture on the top
of the cucumber in the form of a dome, or it may
be put through a forcing bag, and on the top of
each put a small nasturtium flower. Serve neatly
arranged on a lace-edged paper.
2288. Olives farcis aux Anchois
Choose the large Spanish olives if possible, and
soak the required number in cold water to
remove some of the salt. Then dry them and
remove the stones (see p. 494). Take as many
anchovy fillets as there are olives, dip them in hot
water and scrape off the skin. Then roll them up
and insert one in each olive. Serve them neatly
on a glass or china dish, sprinkle them with a very
little good oil, and garnish with parsley or small
sprigs of watercress.
2289. Olives Farcies (Other Ways)
Almost any nice savoury butter may be used
for stuffing olives, such as sardine, lobster, shrimp
butter, &c. Prepare the olives as described above,
and fill them with the butter by means of a
small forcing bag or paper cornet. They may then
be served as they are on a hors-d’ceuvre dish, or
stood on end on small canapes with some more
of the butter forced round them, and garnished
with small cress or chervil.
2290. Olives en Aspic
Stuffed olives. I A few radishes.
Aspic jelly. | Hard-boiled egg.
2291. Olives a la Suzette
Olives.
Hard-boiled eggs.
Aspic jelly.
Sardine or bloater paste.
Small biscuits and
butter.
Chopped parsley.
Make little cups of the hard-boiled white of egg,
fluting them along the top and cutting a small
piece off the bottom to make them stand. Pour a
tea-spoonful of liquid aspic into each and allow it
to partly set. Then allow an olive for each cup.
Soak them in water to remove the salt and then
stone them (see p. 494). Pound half the yolks
Olives k la Suzette
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Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
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Prepare and cook the mussels as in Recipe 312,
and drain them from their liquor. Break them in
Mussels A la St. Vincent
pieces with a silver fork, and mix them with shelled
shrimps. Add to them 2 or 3 table-spoonfuls
499
HORS-D’CEUVRE AND SAVOURIES
thick mayonnaise sauce, to which a little liquid
aspic has been added to stiffen it. Season to taste,
and put on ice or in a very cold place. Take about
1 dozen large mussel shells, clean and dry them,
and brush them over with a little liquid aspic to
give them a glossy appearance. When ready to
serve, arrange a border of chopped aspic on a dish,
with a bed of finely shred lettuce or other green
salad in the centre. On the top of the salad pile
the mussel mixture, and arrange the mussel shells
round. Put a slight sprinkling of chopped aspic
on the top and garnish with one or two fine shrimps
or prawns.
2287. Nasturtium Savoury
Brown bread and butter
Cucumber.
Whipped cream.
Grated Parmesan.
Seasoning.
Nasturtium flowers.
Cut some small rounds of brown or Hovis bread
and butter, and lay a thin slice of cucumber on the
top of each. Then whip some double cream
until thick, and add to it enough finely grated
Parmesan to flavour it well. Season with cayenne
and salt to taste. A little grated horse-radish
may also be added. Pile this mixture on the top
of the cucumber in the form of a dome, or it may
be put through a forcing bag, and on the top of
each put a small nasturtium flower. Serve neatly
arranged on a lace-edged paper.
2288. Olives farcis aux Anchois
Choose the large Spanish olives if possible, and
soak the required number in cold water to
remove some of the salt. Then dry them and
remove the stones (see p. 494). Take as many
anchovy fillets as there are olives, dip them in hot
water and scrape off the skin. Then roll them up
and insert one in each olive. Serve them neatly
on a glass or china dish, sprinkle them with a very
little good oil, and garnish with parsley or small
sprigs of watercress.
2289. Olives Farcies (Other Ways)
Almost any nice savoury butter may be used
for stuffing olives, such as sardine, lobster, shrimp
butter, &c. Prepare the olives as described above,
and fill them with the butter by means of a
small forcing bag or paper cornet. They may then
be served as they are on a hors-d’ceuvre dish, or
stood on end on small canapes with some more
of the butter forced round them, and garnished
with small cress or chervil.
2290. Olives en Aspic
Stuffed olives. I A few radishes.
Aspic jelly. | Hard-boiled egg.
2291. Olives a la Suzette
Olives.
Hard-boiled eggs.
Aspic jelly.
Sardine or bloater paste.
Small biscuits and
butter.
Chopped parsley.
Make little cups of the hard-boiled white of egg,
fluting them along the top and cutting a small
piece off the bottom to make them stand. Pour a
tea-spoonful of liquid aspic into each and allow it
to partly set. Then allow an olive for each cup.
Soak them in water to remove the salt and then
stone them (see p. 494). Pound half the yolks
Olives k la Suzette