696. Bouchees au Caviar. — Prepare six very small
puff-paste patty cases [boucJiees). They must be very
small. Eemove the lid, scoop out carefully the centre
portion, and keep hot. Peel and chop a shallot very
finely and put it in a saucepan with half an ounce of
butter, stir over the fire long enough to slightly warm
the shallot, put in the contents of a small pot of
Hygienic Caviar, stir gently with a wooden spoon, add
two tablespoonfuls of tomato sauce (well reduced) and
a few drops of lemon juice, let it get thoroughly hot.
Fill up the cases with this, place them on a dish, put
on the little lids, garnish with little heaps of fried
parsley, and serve hot.
697. Caviar a I'Andalouse. — Select eight even-sized
small onions, peel them and cook for ten minutes in
salted water, drain them, and when cool cut or scoop
out the centre portion of each. Fill the openings with
a mixture of Hygienic or Astrachan Caviar mixed with
a yolk of egg, a tablespoonful of soft breadcrumbs, a
small piece of butter, and a pinch of black pepper.
Put the stuffed onions on a buttered baking tin or pan,
and bake for fifteen or twenty minutes in the oven.
Have handy eight rounds of fried bread croutons, spread
with anchovy butter, and put a baked onion on each.
Range them neatly on a dish, and garnish wdth fancifully
cut slices of lemon and parsley.
SAVOUEIES AND BEEAKFAST DISHES. 649
698. Croutes de Laitance de Cabillaud a la Madras.
— J lb. cod roe smoked, ^ onion, a clove of garlic,. 2
tablespoonfuls tamarind pulp, 1 table spoonful Favourite
chutney, 1 teaspoonful curry powder, 1^ oz. butter,
1 hard-boiled egg, 1 French gherkin, 8 oval-shaped
pieces of fried bread.
Cut the cod roe into eight slices, chop the onion and
garlic very finely and fry in the butter ; stir in the curry
powder, fry a little and add the tamarind pulp, chutney,
and lemon juice ; stir until it boils, then lay in the
slices of cod roe and let them get hot through. Chop
the gherkin, cut a few fanciful slices of the white of
egg, chop the remainder, also the yolk. Dress each
slice of cod roe with a sufficient quantity of pulp on the
fried pieces of bread; decorate with the gherkins, white
of egg, and yolk of egg, so as to produce a neat design ;
dish up, place in the oven for a few minutes, or serve
cold.
699. Petites Tartelettes, Cracovienne. — ^ lb. puff-
paste, 1 dozen oysters, 1 oz. butter, ^ oz. flour, 2 oz.
cooked whiting or other white fish, ^ gill cream, oyster
liquor, hard-boiled egg, seasoning, 1 dessert- spoonful
meat glaze.
Eoll out the puff-paste about a quarter of an inch
thick ; cut out some rounds for six or eight flat tartlet
moulds, fill these with raw rice, bake a nice colour ; and
take out the rice and put the crusts on a sieve. Chop
the white of the hard-boiled egg and the flesh of the
whiting finely. Warm up the oysters in their liquor,
beard them, put six or eight of the nicest on one side,
and cut the remaining ones into small slices. Melt the
butter in a stewpan ; stir in the flour and cook without
browning ; then add the oyster liquor and cream, stir
well, put in the minced fish, white of egg, and oysters ;
season with pepper and salt. Fill the tartlets with this
mixture. Glaze the oysters put aside, with liquid meat-
glaze ; put one on top of each tartlet. Rub the yolk of
egg through a sieve and decorate round the oysters.
Page 302
Presented as published in 1892. 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
A modernized reading is not available for this page yet. You are seeing the original text.
696. Bouchees au Caviar. — Prepare six very small
puff-paste patty cases [boucJiees). They must be very
small. Eemove the lid, scoop out carefully the centre
portion, and keep hot. Peel and chop a shallot very
finely and put it in a saucepan with half an ounce of
butter, stir over the fire long enough to slightly warm
the shallot, put in the contents of a small pot of
Hygienic Caviar, stir gently with a wooden spoon, add
two tablespoonfuls of tomato sauce (well reduced) and
a few drops of lemon juice, let it get thoroughly hot.
Fill up the cases with this, place them on a dish, put
on the little lids, garnish with little heaps of fried
parsley, and serve hot.
697. Caviar a I'Andalouse. — Select eight even-sized
small onions, peel them and cook for ten minutes in
salted water, drain them, and when cool cut or scoop
out the centre portion of each. Fill the openings with
a mixture of Hygienic or Astrachan Caviar mixed with
a yolk of egg, a tablespoonful of soft breadcrumbs, a
small piece of butter, and a pinch of black pepper.
Put the stuffed onions on a buttered baking tin or pan,
and bake for fifteen or twenty minutes in the oven.
Have handy eight rounds of fried bread croutons, spread
with anchovy butter, and put a baked onion on each.
Range them neatly on a dish, and garnish wdth fancifully
cut slices of lemon and parsley.
SAVOUEIES AND BEEAKFAST DISHES. 649
698. Croutes de Laitance de Cabillaud a la Madras.
— J lb. cod roe smoked, ^ onion, a clove of garlic,. 2
tablespoonfuls tamarind pulp, 1 table spoonful Favourite
chutney, 1 teaspoonful curry powder, 1^ oz. butter,
1 hard-boiled egg, 1 French gherkin, 8 oval-shaped
pieces of fried bread.
Cut the cod roe into eight slices, chop the onion and
garlic very finely and fry in the butter ; stir in the curry
powder, fry a little and add the tamarind pulp, chutney,
and lemon juice ; stir until it boils, then lay in the
slices of cod roe and let them get hot through. Chop
the gherkin, cut a few fanciful slices of the white of
egg, chop the remainder, also the yolk. Dress each
slice of cod roe with a sufficient quantity of pulp on the
fried pieces of bread; decorate with the gherkins, white
of egg, and yolk of egg, so as to produce a neat design ;
dish up, place in the oven for a few minutes, or serve
cold.
699. Petites Tartelettes, Cracovienne. — ^ lb. puff-
paste, 1 dozen oysters, 1 oz. butter, ^ oz. flour, 2 oz.
cooked whiting or other white fish, ^ gill cream, oyster
liquor, hard-boiled egg, seasoning, 1 dessert- spoonful
meat glaze.
Eoll out the puff-paste about a quarter of an inch
thick ; cut out some rounds for six or eight flat tartlet
moulds, fill these with raw rice, bake a nice colour ; and
take out the rice and put the crusts on a sieve. Chop
the white of the hard-boiled egg and the flesh of the
whiting finely. Warm up the oysters in their liquor,
beard them, put six or eight of the nicest on one side,
and cut the remaining ones into small slices. Melt the
butter in a stewpan ; stir in the flour and cook without
browning ; then add the oyster liquor and cream, stir
well, put in the minced fish, white of egg, and oysters ;
season with pepper and salt. Fill the tartlets with this
mixture. Glaze the oysters put aside, with liquid meat-
glaze ; put one on top of each tartlet. Rub the yolk of
egg through a sieve and decorate round the oysters.