KITCHEN AND COOKERY 94 A FEW WORD^ OM MORS B'^UVRJES LJoRS d'ceuvres originated, without doubt, '"^ in the northern countries of Europe, where an immense variety is always served, frequently at a side buffet, from which the guests select their own particular tit-bit. Hors d'oeuvres may be plain or quite elaborate in their style ; of the former class oysters, served in the deep shell, with the usual accompaniments, caviare, olives, thin slices of various sausages, gherkins, and radishes are the most popular. With these are served tiny shapes of plain or flavoured butters, fingers of crisp toast, and small plain biscuits. Of the more elaborate hors d'oeuvres there is an almost endless variety, a few recipe? for which are given below. OLIVES H (se^vre LA MADRAS Required : Six Spanish olives. Six fillets of anchovy. Two hard-boiled eggs. A little anchovy sauce or paste.
- One ounce of butter.
Half a teaspoonful of chutney. A dust of curry powder. Six croutes of bread. Put the butter, anchovy sauce or paste, chopped chutney, curry powder, and yolks of eggs in a mortar and pound them well ; next sea- son the mixture with cayenne or ordinary pepper, and salt if necessary ; then rub it through a sieve. Stamp out some small neat rounds of bread — they should be about the size of a half- crown and thickness of two half-crowns laid together. Fry them a pretty golden brown and drain them well on paper. Stone the olives. Put a little mixture on each croute, as it is called, place an olive on each, put whatever mix- ture is over in a forcing bag with a fine pipe and force some mixture into the cavity in each olive. Chop the white of the eggs. Curl a fillet of anchovy round the base of each olive, sprinkle this with a little chopped white of egg, and put a tiny sprig of chervil, parsley, or cress in the top of each olive. DEVILLED CAVIARE Required : Three ounces of caviare. One lemon. rialf an ounce of butter. Crotites of bread. One ounce of sweet almonds. Cayenne. Put the almonds in a small : saucepan Cassolettes of shriinps with hot water to cover them well ; let them boil for two or three minutes, then take off their skins ; next cut them into shreds, put ives a la Madras Croutes of hadd: them on a baking-tin and bake them in a slow oven until they are a pretty biscuit tint. Cut some slices of bread about half an inch thick, stamp into rounds with a cutter, about three- quarters of an inch in diameter ; then fry them a golden brown in hot butter. Put the caviare in a small basin, add the strained juice of the lemon, half the almonds, and a seasoning of cayenne; mix all well together with a wooden spoon. Put a small heap of caviare on each croute. Pipe a little anchovy butter round the base, and stick a fev/ shreds of almonds here and there in the caviare. Arrange on a lace paper, garnish with a few tiny tufts of parsley and thin slices of lemon. CROUTES OF HADDOCK Required : Quarter of a pound of dried haddock. One ounce of butter. One small gherkin. One egg. Salt and pepper. A little chopped parsley. Croutes of bread. Remove all skin and bone from the fish and chop the flesh finely with the gherkin. Melt the butter in a saucepan, put in the fish mixture and seasoning to taste. Mix all well together. Have ready some small, neat croutes of bread, put a heap of the mixture — -- - -, on each, sprinkle
- the tops
of some of themwith fi n e 1 y c h o p p ed parsley. others with the yolk of an egg rubbed remainder with Arrange these Bonnes bouches a la Philippe through a sieve, and the finely chopped white of egg. on a pretty lace paper. ^
