| _______________ | | |
| SAVOURIES
| numbered 50 - from ANCHOVY to WINDSOR | |
| | They are served at the end of the meal ; see the PREFACE They shall be strongly condimented with cayenne pepper . | |
| | ABREVIATIONS Bouchées (Bo) . Croûtes
(Cr) . Canapés (Ca) . Toast (To) .
| |
Anchois :
| __(Ca) : Anchovy
fillets on canapé (hot) .
| |
Anges à Cheval :
| __(To) : Bearded oysters , wrapped
in thin slices of bacon __ skewered and grilled __ serve on toast .
| |
Baron
:
| __(Cr)
: Bacon , grilled mushrooms , marrow . | |
Beurreck à la Turque :
| __ Gruyere cheese wrapped in nouille paste , egg and crumbs , fry .
| |
Cadogan
:
| __(Ca)
: Oysters Florentine .
| |
Champignons :
| __(Ca) : English mushrooms , grilled . | |
Champignons sous Cloche
:
| __(To)
: filled with Maìtre d'Hotel butter , cook slowly in special ustensil glass . | |
Charlemagne :
| __(Ca) : Shrimps
with curry . | |
Charles V :
| __In barquettes
. Soft roes , cover with cheese soufflé , cook in oven . | |
Croque-Monsieur :
| __(Cr) : Slices of cooked ham , placed between two slices of gruyère cheese , and then between two
thin slices of plain bread , cut with round cutter , and fried both sides in clarified butter
. | |
Derby :
| __(Cr) : Garish ham
puree , half pickled walnut on top .
| |
Diablotins :
| __(Ca) : Garnish small gnokis , sprinkle with cheese , glazed .
| |
Diane :
| __(Cr) : Chicken livers wrapped in
bacon on skewer , grilled . | |
Ecossais :
| __(Ca) : Garnished scrambled eggs , anchovy fillet
in middle .
| |
Epicure :
| __(Ca) : Mixed half roquefort
cheese , and 1/2 butter , 1/2 dry walnut , chopped up . | |
Eureka :
| __In
barquettes . Garnish with mushroom soufflé and in center anchovy fillet .
| |
Favorite :
| __In tartlets . Parmesan
souffle , dice of truffles and crayfish tails .
| |
Fédora :
| __(Ca) ; Grilled mushrooms, bacon , stuffed olives . | |
Florentine :
| __In tartlets
. Spinach in leaves , parmesan soufflé and anchovy purée .
| |
Gourmets (des) :
| __(Ca) : Chopped ham , season with mustard
butter . | |
Haddock :
| __(Ca) : Fillets of haddocks , cooked in butter . | |
Hollandaise :
| __(Ca) : Chopped
haddock and slices of hard boiled eggs . | |
Indienne :
| __(Bo) : Garnish
curried shrimps and chutney . | |
Ivanhoë :
| __(Cr) : Purée of haddock cooked in cream , small grilled mushroom on top . | |
| Kippers ou Bloaters
: | __(Ca)
: Grilled fillet of kipper or bloater . | |
Laitances :
| __(To) : Soft roes poached and peppered cayenne . | |
Lucifer :
| __ Poached oysters , rolled in English mustard, egg
and crumbs , fry deep fat . | |
Marquise :
| __In tartlets
. Coat side with gnokis paste , fill center with Mornay sauce , cayenne pepper . | |
Méphisto :
| __In barquettes . Soft roes sauce Diable .
| |
Moelle :
| __(To) : Slices of marrow poached . | |
Nina :
| __(Ca) : Grilled
mushrooms , 1/2 grilled tomatoes , 1/2 pickled walnut . | |
Omelette Savoury :
| __ Small omelette with parsley . | |
Paillettes au Parmesan
:
| __Bâtonnets Puff paste with parmesan cur in small sticks and cooked , cayenne pepper .
| |
Quo Vadis :
| __(Ca) : Soft roes and grilled muhrooms .
| |
Radjah :
| __(Cr) : Ham purée with with curry
, cover with chutney .
| |
Ragian :
| __In tartlets
. Smoked herring , roe purée , cover with haddock soufflé . | |
Ritchie :
| __(Ca) : Chopped haddock cooked in cream sprinkle with cheese , glaze . | |
Royale :
| __(Cr) : Border chicken farce , fill center with chicken purée , gratin . | |
Sardines :
| __(To) : Skinned and bone sardines , cayenne pepper .
| |
Scoth Woodcock :
| __(To) : Scrambled
eggs and anchovy fillets .
| |
Soufflé Champignons :
| __Add mushroom purée to the soufflé preparation . | |
Soufflé Florentine :
| __Soufflé with spinach purée .
| |
Soufflé
Haddock :
| __With haddock purée , cook in dariole mould or souffleé dish .
| |
Soufflé Parmesan ;
| __Soufflé with grated parmesan . | |
| Soufflé (appareil à) : | __Preparation : Reduce
white sauce , season with yolk of eggs mixed with white of egg beaten on a firm froth .
| |
Spratts :
| __(To) : Same as
SARDINES (▲) .
| |
Tosca
:
| __in tartlets . Garnish crayfish cooked American style , cover with soufflé parmesan . | |
Vendôme :
| __In tartlets . Cèpes Bordelaise chopped , dice marrow , hard boiled eggs , bread crumbs , lemon juice , meat glaze , mix the lot , warm in
oven , slice of marrow on top .
| |
| | | |
| Venise : | __(Batons) . Macaroni poached , cut 3 inches long
fill inside with gruyère cheese , egg and crimbs fry deep fat (cayenne) . | |
Welsh Rarebit :
| __(To)
: Melt cheddar cheese with cream and beer , glaze salamander .
| |
Windsor :
| __(Cr) : Ham purée
cover with grilled mushrooms . | |
| | |
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