Hors d’œuvres

A Handbook of Cookery for a Small House · Conrad, Jessie · 1923

Source: A Handbook of Cookery for a Small House
Status: success · extracted 14 days ago
Not a recipe: No

Ingredients (26)

Sardines. ↝ Fish, sardines, canned [Fish]
Anchovies. The French ones bottled in oil are the most profitable and will keep quite a long time if carefully corked and the oil covers the fish.
the white of an egg boiled hard. ↝ Egg, white only, raw [Eggs and omelets]
A caviare hors d’œuvre ↝ Caviar [Fish]
three or four eggs boiled hard. ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
two teaspoonfuls of anchovy sauce (bottled),
one tablespoonful of cream, ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
half a teaspoonful of dry mustard. ↝ Mustard [Mustard and other condiments]
a French olive ↝ Olives, black [Olives, pickles, pickled vegetables]
four hard-boiled eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
one yolk of an egg ↝ Egg, yolk only, raw [Eggs and omelets]
half a teacup of salad oil ↝ Oil, sesame, salad or cooking [Fats and Oils]
half a teaspoonful of Tarragon vinegar
Beet-root. Boiled whole and cut into thin rings, pour over it a little vinegar and dust a little powdered sugar on it and a little finely chopped onion. ↝ Beets, raw [Vegetables and Vegetable Products]
vinegar ↝ Vinegar [Mustard and other condiments]
powdered sugar ↝ Sugars, powdered [Sweets]
finely chopped onion. ↝ Onions, raw [Vegetables and Vegetable Products]
Tomatoes. Skinned and prepared as directed for tomato salad. ↝ Tomatoes, raw [Tomatoes]
Celery. dressed either with oil and vinegar or with a little mayonnaise sauce to which has been added half a teaspoonful of dry mustard. ↝ Celery, raw [Vegetables and Vegetable Products]
oil ↝ Oil, safflower [Fats and Oils]
vinegar ↝ Vinegar [Mustard and other condiments]
mayonnaise sauce ↝ Mayonnaise, regular [Mayonnaise]
half a teaspoonful of dry mustard. ↝ Mustard [Mustard and other condiments]
olives, stuffed or otherwise, ↝ Olives, NFS [Olives, pickles, pickled vegetables]
tunny fish ↝ Fish, raw [Fish]
smoked salmon ↝ Fish, salmon, smoked [Fish]

Instructions (17)

Sardines

Remove carefully from the tin and lay on the dish with their tails in the middle of the dish and the head part of the fish towards the outer edge of the dish.

Anchovies

Unroll them and split them lengthwise, laying them four or five lengths one way of the dish and four or five the other, leaving little squares of the dish visible.
Fill each of these with the chopped up white of an egg boiled hard.

Caviare

Serve in the pot, packed in crushed ice and plain toast provided on the table for it.

Stuffed Eggs

Have three or four eggs boiled hard.
Place them in a basin of cold water.
Remove the shells as soon as they are cool enough to hold in the fingers.
Rinse in the water and cut each egg across the middle, and cut a thin slice from each rounded end of the egg to enable it to stand in an upright position.
Remove the yolks into a plate and mash them with a dinner fork, adding two teaspoonfuls of anchovy sauce (bottled), one tablespoonful of cream, half a teaspoonful of dry mustard.
Work all together with the fork, and when perfectly mixed, fill in the whites with the mixture.
Cut a French olive into strips lengthwise round the stone and place one piece across the top of each egg to resemble a handle.

Eggs with a Mayonnaise Sauce

Cut lengthwise four hard-boiled eggs after removing the shells as directed and lay them white side up on the dish, which must be rather deep.
Make a little mayonnaise sauce (proportion of one yolk of an egg to half a teacup of salad oil stirred into it drop by drop and half a teaspoonful of Tarragon vinegar), pour the sauce over the eggs.

Beet-root

Boil whole and cut into thin rings, pour over it a little vinegar and dust a little powdered sugar on it and a little finely chopped onion.

Tomatoes

Skin and prepare as directed for tomato salad.

Celery

Cut or rather curl as you would peel rhubarb and dress either with oil and vinegar or with a little mayonnaise sauce to which has been added half a teaspoonful of dry mustard.

Olives, Tunny fish, Smoked salmon

Serve on the dish.

Original Text

Hors d’œuvres

Hors d’œuvres make a nice beginning to a meal, do not give much trouble to prepare, and dress the [Pg 60]table laid out for lunch in an interesting manner. My practice was to use four to six glass dishes.

Sardines. Remove carefully from the tin and lay on the dish with their tails in the middle of the dish and the head part of the fish towards the outer edge of the dish.

Anchovies. The French ones bottled in oil are the most profitable and will keep quite a long time if carefully corked and the oil covers the fish. Unroll them and split them lengthwise, laying them four or five lengths one way of the dish and four or five the other, leaving little squares of the dish visible. Fill each of these with the chopped up white of an egg boiled hard.

A caviare hors d’œuvre should be served in the pot, packed in crushed ice and plain toast provided on the table for it.

Stuffed Eggs. Have three or four eggs boiled hard. Place them in a basin of cold water. Remove the shells as soon as they are cool enough to hold in the fingers. Rinse in the water and cut each egg across the middle, and cut a thin slice from each rounded end of the egg to enable it to stand in an upright position. Remove the yolks into a plate and mash [Pg 61]them with a dinner fork, adding two teaspoonfuls of anchovy sauce (bottled), one tablespoonful of cream, half a teaspoonful of dry mustard. Work all together with the fork, and when perfectly mixed, fill in the whites with the mixture. Cut a French olive into strips lengthwise round the stone and place one piece across the top of each egg to resemble a handle.

Eggs with a Mayonnaise Sauce. Cut lengthwise four hard-boiled eggs after removing the shells as directed and lay them white side up on the dish, which must be rather deep. Make a little mayonnaise sauce (proportion of one yolk of an egg to half a teacup of salad oil stirred into it drop by drop and half a teaspoonful of Tarragon vinegar), pour the sauce over the eggs.

Beet-root. Boiled whole and cut into thin rings, pour over it a little vinegar and dust a little powdered sugar on it and a little finely chopped onion.

Tomatoes. Skinned and prepared as directed for tomato salad.

Celery. Cut or rather curled as you would peel rhubarb and dressed either with oil and vinegar or with a little mayonnaise sauce to which has been added half a teaspoonful of dry mustard.

[Pg 62]

Then there are olives, stuffed or otherwise, tunny fish or smoked salmon which can be bought in small tins and do not require any dressing. Simply serve on the dish.

Notes

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