Little Cases à la Chevalier. (Petites Caisses à la Chevalier.)

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894

Source: Mrs. A.B. Marshall's cookery book
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (8)

three of Krüger’s marinated fillets of herring
one good tablespoonful of mayonnaise sauce ↝ Mayonnaise, regular [Mayonnaise]
a dust of cayenne pepper ↝ Spices, pepper, red or cayenne [Spices and Herbs]
two good tablespoonfuls of chopped picked shrimps or lobster ↝ Crustaceans, shrimp, raw [Finfish and Shellfish Products]
a little chopped tarragon and chervil ↝ Parsley, raw [Not included in a food category]
a few drops of Marshall’s liquid carmine
a quarter of a pint of thickly whipped cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
a little chopped tarragon and chervil ↝ Parsley, raw [Not included in a food category]

Instructions (6)

Chop up fine three of Krüger’s marinated fillets of herring, and mix with them one good tablespoonful of mayonnaise sauce, a dust of cayenne pepper, two good tablespoonfuls of chopped picked shrimps or lobster, a little chopped tarragon and chervil, and a few drops of Marshall’s liquid carmine, to make the whole a pale salmon colour.
Mix in lightly a quarter of a pint of thickly whipped cream.
Arrange the mixture in little fancy paper cases; this is best done by using a forcing bag and plain pipe.
Put them in the ice cave for about half an hour, or on a tin on top of ice and salt to get quite cold and till the cream gets set, but not hard.
When about to serve, sprinkle the top of each with a little chopped tarragon and chervil, and arrange them neatly on a dish.
These can also be used as a hors-d’œuvre, or as a luncheon dish.

Original Text

Little Cases à la Chevalier.
(Petites Caisses à la Chevalier.)
Chop up fine three of Krüger’s marinated fillets of herring, and mix with them one good tablespoonful of mayonnaise sauce, a dust of cayenne pepper, two good tablespoonfuls of chopped picked shrimps or lobster, a little chopped tarragon and chervil, and a few drops of Marshall’s liquid carmine, to make the whole a pale salmon colour, then mix in lightly a quarter of a pint of thickly whipped cream, and arrange the mixture in little fancy paper cases; this is best done by using a forcing bag and plain pipe. Put them in the ice cave for about half an hour, or on a tin on top of ice and salt to get quite cold and till the cream gets set, but not hard. When about to serve, sprinkle the top of each with a little chopped tarragon and chervil, and arrange them neatly on a dish. These can also be used as a hors-d’œuvre, or as a luncheon dish.

Notes

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