How to Make It. Mix egg, milk, flour, baking powder, and, last,
the cream. Put the batter in a pan as when making a pancake.
When cooked on one side, turn over and brown on the other side,
golden. Turn out on a board; cut in pieces about two and one-half
inches wide. Spread with caviar, and roll. Serve on a slice of
toast that has been spread with caviar. Garnish with parsley.
Serve before the soup.
Caviar Canape ( Canape de Caviar) a la Diana
Supply one piece of buttered toast for each person. Cover half
with anchovy fillets and half with caviar. Decorate around the
edge with hard-boiled yolk of egg chopped fine. Garnish with
lemon and parsley. Serve as an appetizer.
Caviar with Eggs ( Caviar aux CEufs ) a la Walde
Three eggs, three tablespoons milk, one tablespoon cream to each
egg✪ Caviar with Eggs a la Walde, pepper and salt.
How to Make It. Mix the three eggs with the milk and cream.
Butter individual ring moulds well; fill; cook in hot water for ten
minutes, uncovered. Let stand until cold. Spread round pieces
of bread with butter and caviar; turn the rings out on the bread,
decorate the rings with strips of Spanish pepper all around. Gar¬
nish with parsley. Serve [with caviar in the centre of each ring]
before the soup.
Caviar in Snow ( Caviar en Neige ) a la Ericsson Hammond
One cup whipped cream, whites of two eggs, little cayenne
pepper, salt, teaspoon lemon juice.
How to Make It. Beat the whites of the eggs to a stiff merin¬
gue; mix in with the cream, add pepper, salt, lemon juice; fill a ring
mould; put it in a freezer; freeze from two to three hours. When
ready to serve, dip in warm water and turn out on a paper doily.
Serve the fresh caviar in the centre and three angles of buttered
toast all around. Can also be frozen in small fancy individual
ring moulds and turned out on buttered bread. Garnish with
parsley.
Garnished Caviar Sandwich ( Sandwich au Caviar, garni)
One quarter pound caviar, two hard-boiled eggs, two tablespoons
butter, five round pieces of bread✪ Garnished Caviar Sandwich.
How to Make It. Spread the bread with butter then with cav¬
iar; garnish with a strip of caviar across, about one-fourth inch in
22
THE SWEDISH, FRENCH,
width, then decorate with the whites and the yolks that have been
chopped separately. Make a strip of the white of egg on both sides
of the caviar; then fill the sandwich with the chopped yolks;
garnish with butter that has been stirred to a cream; put in a
very fine paper tube; make a circle around the edge and then three
or four strips across; arrange on a paper doily. Garnish with parsley.
Serve before the soup.
OYSTERS ( Huitres )
Oysters on Half Shell ( Huitres sur VEcaille )
When oysters are served on half shell, six are served for each
person. There are special plates for oysters to be served on, but
when these are not at hand serve on soup plates on cracked ice.
One half of a lemon, scalloped and made fancy all around, is placed
in the centre of the plate; on the side serve fresh-grated horseradish,
tomato ketchup, paprika, sauce, pepper, and salt. Serve before the
soup.
Cold Oysters a la Tetrazzini, for Ten Persons
Huitres froides a la Tetrazzini
Page 30 · 5 recipe records on this page
Presented as published in 1918. 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
How to Make It. Mix egg, milk, flour, baking powder, and, last, the cream. Put the batter in a pan as when making a pancake. When cooked on one side, turn over and brown on the other side, golden. Turn out on a board; cut in pieces about two and one-half inches wide. Spread with caviar, and roll. Serve on a slice of toast that has been spread with caviar. Garnish with parsley. Serve before the soup.
Caviar Canape ( Canape de Caviar) a la Diana
Supply one piece of buttered toast for each person. Cover half with anchovy fillets and half with caviar. Decorate around the edge with hard-boiled yolk of egg chopped fine. Garnish with lemon and parsley. Serve as an appetizer.
Caviar with Eggs ( Caviar aux CEufs ) a la Walde
Three eggs, three tablespoons milk, one tablespoon cream to each egg, pepper and salt.
How to Make It. Mix the three eggs with the milk and cream. Butter individual ring moulds well; fill; cook in hot water for ten minutes, uncovered. Let stand until cold. Spread round pieces of bread with butter and caviar; turn the rings out on the bread, decorate the rings with strips of Spanish pepper all around. Garnish with parsley. Serve [with caviar in the centre of each ring] before the soup.
Caviar in Snow ( Caviar en Neige ) a la Ericsson Hammond
One cup whipped cream, whites of two eggs, little cayenne pepper, salt, teaspoon lemon juice.
How to Make It. Beat the whites of the eggs to a stiff meringue; mix in with the cream, add pepper, salt, lemon juice; fill a ring mould; put it in a freezer; freeze from two to three hours. When ready to serve, dip in warm water and turn out on a paper doily. Serve the fresh caviar in the centre and three angles of buttered toast all around. Can also be frozen in small fancy individual ring moulds and turned out on buttered bread. Garnish with parsley.
Garnished Caviar Sandwich ( Sandwich au Caviar, garni)
One quarter pound caviar, two hard-boiled eggs, two tablespoons butter, five round pieces of bread.
How to Make It. Spread the bread with butter then with caviar; garnish with a strip of caviar across, about one-fourth inch in
width, then decorate with the whites and the yolks that have been chopped separately. Make a strip of the white of egg on both sides of the caviar; then fill the sandwich with the chopped yolks; garnish with butter that has been stirred to a cream; put in a very fine paper tube; make a circle around the edge and then three or four strips across; arrange on a paper doily. Garnish with parsley. Serve before the soup.
OYSTERS ( Huitres )
Oysters on Half Shell ( Huitres sur l'Écaille )
When oysters are served on half shell, six are served for each person. There are special plates for oysters to be served on, but when these are not at hand serve on soup plates on cracked ice. One half of a lemon, scalloped and made fancy all around, is placed in the centre of the plate; on the side serve fresh-grated horseradish, tomato ketchup, paprika, sauce, pepper, and salt. Serve before the soup.
Cold Oysters a la Tetrazzini, for Ten Persons Huitres froides a la Tetrazzini
Records on this page
Caviar in Snow a la Ericsson HammondCaviar with Eggs a la WaldeCaviar Canape a la DianaGarnished Caviar SandwichOysters with Anchovy a la Marinade