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

  • Marshall, A. B. (Agnes Bertha), 1855-1905.
Date:
[1890?]
Catalogue details

Licence: Public Domain Mark

Credit: Mrs. A.B. Marshall's cookery book. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

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    CHAPTER IV. EOBS-D’CEUVBES. [See also Chapter XVI.] The simplest hors-d’oeuvres are oysters served in the shell, with quarters of lemon, thin slices of brown bread and butter, and for those who prefer it, cayenne ; usually four to six aro placed on a plate before each guest, the bread and butter being served on a separate one ; Bologna sausages sliced very thin, and garnished with parsley ; lax ; anchovies washed and fil- leted and similarly garnished; olives; radishes; sardines carefully wiped in a clean cloth, and then sprinkled with a little fresh oil. These latter hors-d’oeuvres are for ordinary use, served in little boatshaped dishes, and two or three varieties are set on the table, leaving the guests to help them- selves. For more ceremonious occasions, more elaborate arrangements are preferred, and these are always served one to each person, generally in tiny glass or china dishes. Several of the following dishes can be used as savouries &c. Olives farced with Anchovies. (Olives farcies aux Anchois.) Turn some olives and fill them with a puree of anchovy, and dish them up on a little shredded lettuce on little plates, glasses, or paper cases, serving about six for each portion. Olives for this dish can be purchased in bottles already prepared with the anchovy. Olives a la Turenne. (Olives a la Turenne.) Turn some olives and farce them with a puree of lax, dish them on little round croutons of fried bread that are buttered