Herring Roes In Little Cases Laitance De Harengs En Petites Caisses

Cut some nice crisp well-washed celery into Julienne shreds, dry them and mix them with a little finely chopped eschalot, tarragon and chervil also cut into little pieces, season with a little coralline pepper, salt, and salad oil; partly fill some little paper or china cases with it, place on the top of each a fresh or tinned herring roe that has been rolled up and sprinkled with a little lemon juice; place on the top of the roe a small French red chilli, and serve one to each person on small plates for a hors d'ceuvre or savoury. If fresh roes are used they should be first put on a buttered baking tin, sprinkled with lemon juice and salt, and cooked in the oven for ten minutes with a buttered paper over.

Herring Roes A I'ind Laitance De Hareng A I'ind

Put some of the tinned herring roes into a buttered saute pan, pour over them a little warm butter, sprinkle them with a little coralline pepper, cover with a buttered paper and cook them in a moderate oven for about five minutes. Cut some croutons of bread in lengths of about two inches and a half by an inch and a half wide and half an inch thick; fry them a nice golden colour in boiling fat, then mask each with the puree as below, place on the top of each one of the pieces of prepared roe and dish up on a hot dish on a paper; garnish here and there with little sprigs of parsley, and serve at once for breakfast or as a savoury for dinner or luncheon.

Puree For Herring Roes A L' Inde

Fry two ounces of finely chopped onions in an ounce of butter till a pale golden colour, then mix in one ounce of freshly made white bread-crumbs, half a teaspoonful of Liebig Company's Extract of Meat, two hard-boiled yolks of eggs that have been chopped fine, a teaspoonful of chopped chutney and a pinch of curry powder; stir till boiling, then add the puree from six Christiania anchovies and use.

Hors D'oeuvre Assorted A La Francaise Hors D'oeuvre Assortia A La Franfaise

Fill some little dariol moulds (allowing one to each person) with different-coloured waters and place them in a charged ice cave for about three hours till quite frozen. When ready to serve dip the moulds in cold water and turn out the blocks of ice, place each on a little glass dish on a piece of wadding and garnish it with little sprigs of chervil; arrange around each three or four prawns (or the prepared crayfish bodies) that are seasoned with a little salad oil. tarragon vinegar and. a little finely chopped capers, and here and there some lax and crisp shreds of radishes and little fillets of Kruger's marinaded fillets of herring rolled up with a little caviar on the top in the centre, and serve.

Varied Hors D'oeuvres Hors D'oeuvres Varies

Take some farced olives, small square pieces of prepared lax, French capers, Christiania anchovies, cleansed crisp radishes, crayfish bodies, and raw cucumber that has been finely cut and seasoned with a little coralline pepper, salt, and salad oil. Form a border with the cucumber, and arrange the other delicacies according to the size of the plate on which they are to be served. If small plates are used the contents may be varied, the fish being sprinkled just before serving with a little salad oil. The above can be used as a savoury, in which case a flat or entree dish would be used. If serving as hors d'ceuvres a single plate can, if con-venient, be placed before each guest, or several can be placed at intervals about the table, or they may be handed with spoon and fork to allow the guests to help themselves.