1835. Canapes de Sardines d la Soubise.— Prepare a
soubise puree (onion puree) ; incorporate a little grated cheese and
bechamel sauce (No. 202), and reduce to a thick sauce, spread some
toasted bread with this and place some skinned and boned sardines
upon it. Cut into fingers, cover each with more sauce and sprinkle
over grated cheese and bread-crumbs✪ Canapes de Sardines a la Soubise. Bake in a sharp oven for five
minutes, dish up, and serve.
1836. Petit es Condoles d V Anchois. — Proceed the same
as directed in recipe No. 1921, but incorporate sufficient anchovy
paste in both the paste crust and the filling to give it the flavour
and colour of anchovy. Sprinkle the top of the gondoles with red
bread-crumbs (panurette), and bake in a very hot oven for a few
minutes.
1837. Canapes a la Madras. — 3 anchovies (boned), 3 oz.
cooked chicken, 1 dessertspoonful Madras chutney (. Empress brand),
2 hard-boiled egg-yolks ; 2 oz. butter, seasoning, pistachios, and
toasted bread✪ Canapes a la Madras.
Pound anchovies and chicken in a mortar till fine, add the
chutney and egg-yolk, pound again and mix thoroughly with one
ounce of butter, season to taste with salt, pepper, and cayenne, and
rub through a sieve. Cut the toasted bread into oval shapes (by
means of a paste-cutter), butter each with a thin layer of butter, and
spread over thickly with the prepared farce. Decorate with chopped
pistachio nuts. Dish up, garnish with parsley, and serve.
ENTREMETS SAVOVREUX, BONNES BOUCHES, ETC.
577
1838. Petites Croutes a la Colmar ( Small Savoury
Croutes with Ham). — 10 to 12 small croutes of bread, fried in
clarified butter or lard, 3 large Gorgona anchovies (boned), 2 hard-
boiled eggs, 3 oz. fresh butter, a dust of Nepaul or paprika pepper,
a few sprigs of parsley, tarragon, and chervil, 2 or 3 thin slices of
cooked ham.
Pound the anchovies in a mortar, add to it the yolks of the hard-
boiled eggs and the butter, mix well, season with a dust of pepper,
chop the parsley and other herbs finely (a teaspoonful in all), and
add to the mixture, rub this through a fine sieve and put it in a
forcing-bag with a rose pipe. Stamp out the slices of ham to the
size of the croutes, allowing one for each, place these on the croutes,
force the prepared mixture tastefully on top of the ham, garnish
each croute with hard-boiled white of egg (rubbed through a coarse
wire sieve). Dish up, garnish with sprigs of parsley, and serve. If
the savoury puree is desired a deeper pink a few drops of liquid
carmine should be mixed with it before it is passed through the
sieve.
1839. Petites Pains de Crevettes. — \ pint picked shrimps,
1 gill cream, 1 gill brown stock, 2 eggs, 1 dessertspoonful chutney,
3 Spanish olives, 2 French gherkins, cayenne, and salt✪ Petites Pains de Crevettes.
Put shrimps, chutney, gherkins, and olives (stoned) in a mortar,
and pound until very fine ; then add the stock. Beat up the cream
until stiff. Bub shrimps &c. through a fine sieve, mix with the
cream, season with a pinch of cayenne and salt. Have ready six or
eight very small timbale or dariole shaped moulds, butter these well,
dust with bread-crumbs (panurette is best to use for this purpose)..
Put the moulds in a saute -pan three-parts filled with boiling water,
cover with buttered paper, steam for about twenty minutes ; then
turn out and serve with sauce ruisseau (No. 275).
Page 497 · 3 recipe records on this page
Presented as published in 1901. 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
1835. Canapes de Sardines d la Soubise.— Prepare a soubise puree (onion puree) ; incorporate a little grated cheese and bechamel sauce (No. 202), and reduce to a thick sauce, spread some toasted bread with this and place some skinned and boned sardines upon it. Cut into fingers, cover each with more sauce and sprinkle over grated cheese and bread-crumbs. Bake in a sharp oven for five minutes, dish up, and serve.
1836. Petit es Condoles d V Anchois. — Proceed the same as directed in recipe No. 1921, but incorporate sufficient anchovy paste in both the paste crust and the filling to give it the flavour and colour of anchovy. Sprinkle the top of the gondoles with red bread-crumbs (panurette), and bake in a very hot oven for a few minutes.
1837. Canapes a la Madras. — 3 anchovies (boned), 3 oz. cooked chicken, 1 dessertspoonful Madras chutney (. Empress brand), 2 hard-boiled egg-yolks ; 2 oz. butter, seasoning, pistachios, and toasted bread.
Pound anchovies and chicken in a mortar till fine, add the chutney and egg-yolk, pound again and mix thoroughly with one ounce of butter, season to taste with salt, pepper, and cayenne, and rub through a sieve. Cut the toasted bread into oval shapes (by means of a paste-cutter), butter each with a thin layer of butter, and spread over thickly with the prepared farce. Decorate with chopped pistachio nuts. Dish up, garnish with parsley, and serve.
1838. Petites Croutes a la Colmar ( Small Savoury Croutes with Ham). — 10 to 12 small croutes of bread, fried in clarified butter or lard, 3 large Gorgona anchovies (boned), 2 hardboiled eggs, 3 oz. fresh butter, a dust of Nepaul or paprika pepper, a few sprigs of parsley, tarragon, and chervil, 2 or 3 thin slices of cooked ham.
Pound the anchovies in a mortar, add to it the yolks of the hardboiled eggs and the butter, mix well, season with a dust of pepper, chop the parsley and other herbs finely (a teaspoonful in all), and add to the mixture, rub this through a fine sieve and put it in a forcing-bag with a rose pipe. Stamp out the slices of ham to the size of the croutes, allowing one for each, place these on the croutes, force the prepared mixture tastefully on top of the ham, garnish each croute with hard-boiled white of egg (rubbed through a coarse wire sieve). Dish up, garnish with sprigs of parsley, and serve. If the savoury puree is desired a deeper pink a few drops of liquid carmine should be mixed with it before it is passed through the sieve.
1839. Petites Pains de Crevettes. — \ pint picked shrimps, 1 gill cream, 1 gill brown stock, 2 eggs, 1 dessertspoonful chutney, 3 Spanish olives, 2 French gherkins, cayenne, and salt.
Put shrimps, chutney, gherkins, and olives (stoned) in a mortar, and pound until very fine ; then add the stock. Beat up the cream until stiff. Bub shrimps &c. through a fine sieve, mix with the cream, season with a pinch of cayenne and salt. Have ready six or eight very small timbale or dariole shaped moulds, butter these well, dust with bread-crumbs (panurette is best to use for this purpose).. Put the moulds in a saute -pan three-parts filled with boiling water, cover with buttered paper, steam for about twenty minutes ; then turn out and serve with sauce ruisseau (No. 275).
Records on this page
Canapes de Sardines a la SoubiseCanapes a la MadrasPetites Pains de Crevettes