1916 Jack's Manual by J A Grohusko (4th edition)

BORDEAUX RELISH. Serve in a hors d'oeuvre or relish dish interspersed with some sliced tunny fish, pickled fresh mushrooms and cepes and sliced fresh tomatoes seasoned with French dressing diluted with Bordeaux mustard. MUSCOVITE TOAST. Butter some oblong pieces of toast over which spread a puree of smoked salmon, in the center of the toast place a half teaspoonful of fresh caviar and surround it with the yolk of hard-boiled egg pressed through a sieve. EPICUREAN TOAST. Coat some nicely shaped pieces of toast with Montpelier butter, on which arrange a lattice of finely cut fillets of anchovies, place a roundel of hard-boiled egg on the latter and in place of the yolk put some capers, press the egg yolk through a sieve and place it on the border of the toast. TOAST— GEORGE V. STYLE Have some nicely shaped pieces of toast, spread them with mustard butter, place some thin slices of lobster on the toast and on top of the lobster a slice of hard-boiled egg from which the yolk is removed. SURPRISE APPLES Pare and remove cores with a corer from juicy, tart apples: fill cavities with sugar mixed with cinnamon, chopped raisins and a little butter; then steam until tender, but unbroken. In the meantime boil rice in salted water until tender but not mushy; then drain; when apples are done roll them in beaten egg, then into the rice; set on a buttered dish; dust with pulverized sugar and set in a hot oven for a few mo- ments. Serve with a lemon or maple sugar sauce. LOBSTER HENRIETTA Boil a lobster for about 12 minutes, then cut crossway the claws and the meat part, one-half inch thick. With the re- mainder make a sauce of lobster American style (tomato sauce blended with lobster butter), strain it and put some in a baking dish and place the piece of lobster in it, then put some butter on the ring of lobster, made of shallots, garlic, chives, chervil and parsley, a little bread crumbs on top and bake a few minutes. ORANGE JELLY, WHIPPED CREAM Soak half a box of gelatine in half a cup of cold water for fifteen minutes. Add to it two cups of boiling water, one cup of sugar and^ half a cup of orange juice, also the juice of one lemon. Stir until the gelatine is thoroughly dissolved,

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