Prepare the cassolette paste as directed below, roll out very thin ;
line ten or twelve little round fluted moulds, place a round of buttered
paper in each, fill up with rice, and bake for fifteen minutes in a
moderately heated oven. Take out rice and papers,- replace them on
a baking sheet in the oven, so that they become quite crisp, then put
on sieve to cool. Cut the lax, tongue, and gherkins into little strips ;
season lightly with oil, vinegar, and chopped herbs ; fill the little
cases carefully with this ; stone the olives, and place one in the centre
of each. Cream the butter, put it in a forcing bag or paper cornet
with a fancy piping tube, and ornament the edges and surface to
taste. Keep in a cool place until required for table, then dish up on
little round glass saucers, and garnish with tiny bunches of ~ shredded
celery and sprigs of parsley.
69. Cassolette Paste. — \ lb. flour, lfoz. butter, i an egg, a
little ivater, a teaspoonful of lemon-juice, a pinch of salt.
Put the flour into a basin, add the salt and rub in the butter until
quite smooth ; then moisten with the egg, the lemon-juice, and a very
little water✪ Cassolette Paste, mix the whole thoroughly, and work into a smooth but
stiff paste. Use as directed.
70. Rosettes aux Anehois.—6 filleted anchovies, 8. small
mushrooms, 1 oz. anchovy paste, ^ oz. butter, 1 hard-boiled egg,
chopped parsley, green butter for garnish, bread for croutes, clarified
butter for frying.
Cut the bread into slices about an eighth of an inch thick ; stamp
out some rounds about 2% inches in diameter ; mix the butter and
.anchovy paste ; rub the yolk of egg through a sieve, and chop the
HOBS D'CETJVBE (. APPETISERS )
131
-white finely. Fry the rounds of bread a golden colour in clarified
butter, drain, and cool. Spread thick on one side with anchovy
butter ; cut the anchovy fillets into little strips and arrange on the
croutes in the form of rosettes ; cut the stems of 8 small preserved
mushrooms, and put the heads in the centre of each ; garnish with
the hard-boiled white and yolk of egg and the chopped parsley,
decorated by means of a paper cornet with green butter ; dish up on
little glass dishes and serve.
71. Canapes a la Turque.—A\ oz. butter, 4 yolks of hard-
boiled egg, 4 Gorgona anchovies (boned), 3 oz. cooked lean ham, 1 oz.
blanched parsley, spinach greening, 1 tablespoonful brown sauce,
bread for croutes, and clarified butter.
Cut some bread into slices about two inches long and half an inch
wide ; fry these in clarified butter a golden colour and drain. Let
cool. Pound the ham till fine, add a little sauce to produce a smooth
paste, also | oz. butter and 1 yolk of hard-boiled egg. Spread thickly
one side of the prepared bread croutes. Make three different kinds of
butter : yellow, by pounding 2 yolks of egg and 2 oz. of butter ; the
red, by pounding 3 boned anchovies with 1 oz. butter and a little
brown sauce ; and the green, by pounding the blanched parsley with
1 oz. butter, 1 anchovy✪ Butter Spreads for Bread Croute, and 1 yolk of egg. Season the butters to
taste, and rub separately through a fine sieve. By means of a
forcing bag with a rose pipe or a paper cornet, force out the prepared
butter alternately in the shape of crossbars on the croutes, dish up
and serve cold.
72. Appetissants ( Maconnaise ). — 3 hard-boiled eggs, 1 truffle,
Page 88 · 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
Prepare the cassolette paste as directed below, roll out very thin ; line ten or twelve little round fluted moulds, place a round of buttered paper in each, fill up with rice, and bake for fifteen minutes in a moderately heated oven. Take out rice and papers; replace them on a baking sheet in the oven, so that they become quite crisp, then put on sieve to cool. Cut the lax, tongue, and gherkins into little strips ; season lightly with oil, vinegar, and chopped herbs ; fill the little cases carefully with this ; stone the olives, and place one in the centre of each. Cream the butter, put it in a forcing bag or paper cornet with a fancy piping tube, and ornament the edges and surface to taste. Keep in a cool place until required for table, then dish up on little round glass saucers, and garnish with tiny bunches of ~ shredded celery and sprigs of parsley.
69. Cassolette Paste.— — \ lb. flour, lfoz. butter, i an egg, a little ivater, a teaspoonful of lemon-juice, a pinch of salt.
Put the flour into a basin, add the salt and rub in the butter until quite smooth ; then moisten with the egg, the lemon-juice, and a very little water, mix the whole thoroughly, and work into a smooth but stiff paste. Use as directed.
70. Rosettes aux Anchois.—6 filleted anchovies, 8. small mushrooms, 1 oz. anchovy paste, ^ oz. butter, 1 hard-boiled egg, chopped parsley, green butter for garnish, bread for croutes, clarified butter for frying.
Cut the bread into slices about an eighth of an inch thick ; stamp out some rounds about 2% inches in diameter ; mix the butter and .anchovy paste ; rub the yolk of egg through a sieve, and chop the
HOBS D'CETJVBE (. APPETISERS )
-white finely. Fry the rounds of bread a golden colour in clarified butter, drain, and cool. Spread thick on one side with anchovy butter ; cut the anchovy fillets into little strips and arrange on the croutes in the form of rosettes ; cut the stems of 8 small preserved mushrooms, and put the heads in the centre of each ; garnish with the hard-boiled white and yolk of egg and the chopped parsley, decorated by means of a paper cornet with green butter ; dish up on little glass dishes and serve.
71. Canapés à la Turque.—A\ oz. butter, 4 yolks of hardboiled egg, 4 Gorgona anchovies (boned), 3 oz. cooked lean ham, 1 oz. blanched parsley, spinach greening, 1 tablespoonful brown sauce, bread for croutes, and clarified butter.
Cut some bread into slices about two inches long and half an inch wide ; fry these in clarified butter a golden colour and drain. Let cool. Pound the ham till fine, add a little sauce to produce a smooth paste, also | oz. butter and 1 yolk of hard-boiled egg. Spread thickly one side of the prepared bread croutes. Make three different kinds of butter : yellow, by pounding 2 yolks of egg and 2 oz. of butter ; the red, by pounding 3 boned anchovies with 1 oz. butter and a little brown sauce ; and the green, by pounding the blanched parsley with
1 oz. butter, 1 anchovy, and 1 yolk of egg. Season the butters to taste, and rub separately through a fine sieve. By means of a forcing bag with a rose pipe or a paper cornet, force out the prepared butter alternately in the shape of crossbars on the croutes, dish up and serve cold.
72. Appetissants (Mâconnaise).— — 3 hard-boiled eggs, 1 truffle,
Records on this page
Cassolette PasteButter Spreads for Bread CrouteAppetissants (Maconnaise)