Prepare and warm some slices of brown bread, equal in
thickness to the toast. Spread horse-radish butter over them
and cover with alternate strips of smoked salmon, caviare, and
filleted herrings, marinaded. Now stamp the garnished slices
with a sharp fancy-cutter, according to fancy.
Tongue Toast.
Prepare some slices of crumb of bread, of equal thickness,
and toast them. Now garnish with a coating, half as thick as
the slices themselves, of seasoned butter. Cover the butter
with thin slices of very red, salted tongue, and let the butter
harden.
Stamp out the pieces of toast with a star-shaped cutter, which
should be dipped occasionally in boiling water in order to facil-
itate the operation. Finally, make a rosette of butter in the
middle of each piece.
328 STANDARD COOKERY.
Elena Toast.
Prepare round pieces of toast, cover with mustard butter,
and border the edges with a line of finely-chopped tongue.
Garnish the middle of each with chopped white chicken-meat,
and in the center drop a pinch of chopped truffle and parsley.
Various Jannette.
These are very small eclairs of pate a choux without sugar.
When quite cold, garnish them inside with a puree, either of
tongue, fowl, game, or foie-gras, etc., then coat them thinly
with a chaud-froid sauce in keeping with the puree forming
the inside garnish.
When the sauce has cooled, glaze it by means of a brush,
with a little cold melted jelly, to make it glossy.
Jannette are also used as a garnish for certain cold prep-
arations, aspics, etc. They must be eaten the day they are
made.
Blinis of Caviare.
Caviare is the richest and most delicate of hors-d'oeuvre. It
is served very simply, either in a silver timbale or on its
original receptacle, surrounded with ice, and accompanied by
a dish of Blinis, the preparation of which is as follows: —
Make a thin paste with one ounce of yeast and one pound
of sifted flour diluted with one pint of lukewarm milk. Leave
to ferment for two hours in a lukewarm atmosphere, and
then add one-half pound of flour, the yolks of four eggs, a
pinch of salt, one-half pint of tepid milk; mix the whole with-
out letting it acquire any body, and finally add the whites of
four eggs✪ Blinis of Caviare, whisked. Allow to ferment for half an hour, and,
when about to serve, cook the Blinis quickly, after the manner
of pancakes, in special little omelette-pans. Dish up very hot
on a napkin.
If unable to procure fresh caviare, the pressed and salted
kind may be used for hors-d'oeuvres. Some cooks serve finely-
chopped shallot with fresh caviare; a worse practice could not
be imagined. Fresh caviare does not need any condiment.
Celery " Bonne-Femme."
Take equal quantities of very tender celery sticks and peeled,
quartered and cored russet apples. Finely mince the celery
and apples, season with a mustard-and-cream sauce✪ Celery 'Bonne-Femme', and place
on a hors-d'oeuvre dish.
Celery a la Grecque.
Selected a few hearts of celery of equal size; trim, wash,
STANDARD COOKERY. 329
and parboil them in acidulated v/ater, as directed under "ar-
tichoke bottoms." Prepare the cooking-liquor from the same
ingredients, using the same quantities thereof, and cook sim-
ilarly.
Serve very cold on a crystal hors-d'oeuvres dish, with a por-
tion of the cooking-liquor.
Celeriac.
Page 225 · 2 recipe records on this page
Presented as published in 1912. 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 and warm some slices of brown bread, equal in thickness to the toast. Spread horse-radish butter over them and cover with alternate strips of smoked salmon, caviare, and filleted herrings, marinaded. Now stamp the garnished slices with a sharp fancy-cutter, according to fancy. Tongue Toast.
Prepare some slices of crumb of bread, of equal thickness, and toast them. Now garnish with a coating, half as thick as the slices themselves, of seasoned butter. Cover the butter with thin slices of very red, salted tongue, and let the butter harden.
Stamp out the pieces of toast with a star-shaped cutter, which should be dipped occasionally in boiling water in order to facilitate the operation. Finally, make a rosette of butter in the middle of each piece.
Elena Toast.
Prepare round pieces of toast, cover with mustard butter, and border the edges with a line of finely-chopped tongue. Garnish the middle of each with chopped white chicken-meat, and in the center drop a pinch of chopped truffle and parsley.
Various Jannette.
These are very small eclairs of pate a choux without sugar. When quite cold, garnish them inside with a puree, either of tongue, fowl, game, or foie-gras, etc., then coat them thinly with a chaud-froid sauce in keeping with the puree forming the inside garnish.
When the sauce has cooled, glaze it by means of a brush, with a little cold melted jelly, to make it glossy.
Jannette are also used as a garnish for certain cold preparations, aspics, etc. They must be eaten the day they are made.
Blinis of Caviare.
Caviare is the richest and most delicate of hors-d'oeuvre. It is served very simply, either in a silver timbale or on its original receptacle, surrounded with ice, and accompanied by a dish of Blinis, the preparation of which is as follows: —
Make a thin paste with one ounce of yeast and one pound of sifted flour diluted with one pint of lukewarm milk. Leave to ferment for two hours in a lukewarm atmosphere, and then add one-half pound of flour, the yolks of four eggs, a pinch of salt, one-half pint of tepid milk; mix the whole without letting it acquire any body, and finally add the whites of four eggs, whisked. Allow to ferment for half an hour, and, when about to serve, cook the Blinis quickly, after the manner of pancakes, in special little omelette-pans. Dish up very hot on a napkin.
If unable to procure fresh caviare, the pressed and salted kind may be used for hors-d'oeuvres. Some cooks serve finelychopped shallot with fresh caviare; a worse practice could not be imagined. Fresh caviare does not need any condiment.
Celery " Bonne-Femme."
Take equal quantities of very tender celery sticks and peeled, quartered and cored russet apples. Finely mince the celery and apples, season with a mustard-and-cream sauce, and place on a hors-d'oeuvre dish.
Celery a la Grecque. Selected a few hearts of celery of equal size; trim, wash,
and parboil them in acidulated v/ater, as directed under "artichoke bottoms." Prepare the cooking-liquor from the same ingredients, using the same quantities thereof, and cook similarly.
Serve very cold on a crystal hors-d'oeuvres dish, with a portion of the cooking-liquor.
Celeriac.
Records on this page
Blinis of CaviareCelery 'Bonne-Femme'