Brown bread and butter
Tomato.
Spiced beef.
Whipped cream.
Grated horse-radish.
Chilli vinegar.✪ Canapés a la Russe
Cut some round canapes of brown bread and
butter (see Recipe 2247). Take a firm red tomato,
peel it, cut it in thin slices, and lay a slice on each
canap4 of bread. Then a thin round of spiced or
smoked beef, or tongue on the top. Mix some grated
horse-radish with the whipped cream, season with
a few drops of chilli vinegar, and pile a little of
this on the top of each canapA Sprinkle with
coralline pepper and serve on a lace-edged paper.
Lettuce.
Tunny fish.
Mayonnaise sauce.
Chopped parsley or
chervil.
Coralline pepper.
Take the heart of a nice round and firm lettuce
and separate the leaves carefully, being careful not
to break them. The leaves should be as much the
shape of a scallop shell as possible. Wipe them very
gently with a damp cloth, or wash them if neces-
sary, but on no account must they be made limp.
Then take some tunny fish and mix it with some
well-seasoned mayonnaise sauce. Put some of
this mixture into the centre of each lettuce leaf
and decorate with chopped parsley or chervil, and
a little coralline pepper. Arrange neatly on a
round dish with all the stalk ends of the lettuce
leaves towards the centre.
2306. Biscuits a la Mignonne
Parmesan biscuits.
Potted meat.
Cream or butter.
Whipped cream.
Capers.
Olives.
Take any nice potted meat and mix it with a
little cream or butter to make it of a softish con-
sistency. Spread this rather thickly on Parmesan
cheese biscuits, or any other nice savoury biscuit,
and smooth over with a knife. Sprinkle with
chopped capers or other green pickle. Then take
2309. Canapes a la Victoria
Cucumber (6 or 8 slices).
1 table-sp. shrimp paste.
2 table-sps. tomato juice
2 sheets gelatine.
Seasoning.
2 table-sps. whipped
cream.
2 or 3 drops of carmine.
6 or 8 radishes.
Small cress.✪ Canapés a la Victoria
Take a fresh raw cucumber and cut 6 or 8
slices about \ inch in thickness. With a round
cutter stamp off the green skin from the slices of
cucumber, and then, with a smaller cutter, stamp out
the seeds from the centre. Now place these rings
of cucumber on a plate and put them in a very cold
place or on ice, whilst preparing the rest of the
savoury. Take a table-spoonful of potted shrimp,
remove all the butter from the top, and work it in
a basin to soften it slightly. Dissolve the gelatine
in the tomato juice and strain into the shrimp
paste. Add the whipped cream, seasoning, and
a very little carmine to make the mixture a pale
pink colour. Stir occasionally until beginning to
set ; then put the mixture into a forcing bag and
force it out on the top of the rings of cucumber,
piling it high like a rosette. Stand a small radish
on the top of each, and decorate with a little small
cress or tiny sprigs of chervil. Serve on a dish
paper as a savoury, or one on each plate as a hors-
d’oeuvre.
502
COOKERY FOR EYERY HOUSEHOLD
2310. Petites Cremes de Monte Carlo
Mixture.
2 table-sps. smoked
haddock.
1 table-sp. white sauce.
2 table-sps. whipped
cream.
2 table-sps. liquid aspic.
Seasoning.✪ Petites Cremes de Monte Carlo
For Decoration.
Aspic jelly.
Tongue.
Truffle. Salad.
Required — 5 or 6 small card moulds.
Page 805 · 3 recipe records on this page
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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Brown bread and butter
Tomato.
Spiced beef.
Whipped cream.
Grated horse-radish.
Chilli vinegar.
Cut some round canapes of brown bread and
butter (see Recipe 2247). Take a firm red tomato,
peel it, cut it in thin slices, and lay a slice on each
canap4 of bread. Then a thin round of spiced or
smoked beef, or tongue on the top. Mix some grated
horse-radish with the whipped cream, season with
a few drops of chilli vinegar, and pile a little of
this on the top of each canapA Sprinkle with
coralline pepper and serve on a lace-edged paper.
Lettuce.
Tunny fish.
Mayonnaise sauce.
Chopped parsley or
chervil.
Coralline pepper.
Take the heart of a nice round and firm lettuce
and separate the leaves carefully, being careful not
to break them. The leaves should be as much the
shape of a scallop shell as possible. Wipe them very
gently with a damp cloth, or wash them if neces-
sary, but on no account must they be made limp.
Then take some tunny fish and mix it with some
well-seasoned mayonnaise sauce. Put some of
this mixture into the centre of each lettuce leaf
and decorate with chopped parsley or chervil, and
a little coralline pepper. Arrange neatly on a
round dish with all the stalk ends of the lettuce
leaves towards the centre.
2306. Biscuits a la Mignonne
Parmesan biscuits.
Potted meat.
Cream or butter.
Whipped cream.
Capers.
Olives.
Take any nice potted meat and mix it with a
little cream or butter to make it of a softish con-
sistency. Spread this rather thickly on Parmesan
cheese biscuits, or any other nice savoury biscuit,
and smooth over with a knife. Sprinkle with
chopped capers or other green pickle. Then take
2309. Canapes a la Victoria
Cucumber (6 or 8 slices).
1 table-sp. shrimp paste.
2 table-sps. tomato juice
2 sheets gelatine.
Seasoning.
2 table-sps. whipped
cream.
2 or 3 drops of carmine.
6 or 8 radishes.
Small cress.
Take a fresh raw cucumber and cut 6 or 8
slices about \ inch in thickness. With a round
cutter stamp off the green skin from the slices of
cucumber, and then, with a smaller cutter, stamp out
the seeds from the centre. Now place these rings
of cucumber on a plate and put them in a very cold
place or on ice, whilst preparing the rest of the
savoury. Take a table-spoonful of potted shrimp,
remove all the butter from the top, and work it in
a basin to soften it slightly. Dissolve the gelatine
in the tomato juice and strain into the shrimp
paste. Add the whipped cream, seasoning, and
a very little carmine to make the mixture a pale
pink colour. Stir occasionally until beginning to
set ; then put the mixture into a forcing bag and
force it out on the top of the rings of cucumber,
piling it high like a rosette. Stand a small radish
on the top of each, and decorate with a little small
cress or tiny sprigs of chervil. Serve on a dish
paper as a savoury, or one on each plate as a hors-
d’oeuvre.
502
COOKERY FOR EYERY HOUSEHOLD
2310. Petites Cremes de Monte Carlo
Mixture.
2 table-sps. smoked
haddock.
1 table-sp. white sauce.
2 table-sps. whipped
cream.
2 table-sps. liquid aspic.
Seasoning.
For Decoration.
Aspic jelly.
Tongue.
Truffle. Salad.
Required — 5 or 6 small card moulds.