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Classic
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page 29
48. SARDINES.
Should be taken from the box just before serving and disposed gently on a relish
dish with some of their oil poured over.
49. ANCHOVIES.
Serve as in the case of sardines.
50. SMOKED OR DRIED MEAT OR FISH.
Should be sliced very fine and the slices disposed in a circle with some parsley
in the middle.
51. CUCUMBER SALAD.
Pare and slice the cucumbers, pour some salt over them, to facilitate the
disengagement of the juice. After 10 min. drip those slices and mix with some
pepper, oil and vinegar.
52. TOMATO SALAD.
Prepare as the above, but don't peel them.
53. HERRINGS.
1st. SMOKED.--Cut them in the middle, take the back bone and the skin off, cut
the fillets in pieces 1 inch wide, dispose upon a plate and pour some olive oil
over them.
2d. SALTED.--They should be freshened for 2 days in half milk and half water,
then cut in the middle, take off the back bone, cut the fillets in pieces 1 inch
wide and arrange them on a plate according to the accompanying cut. Pour over
some oil mixed with vinegar, then chop apart the yolk and the white of a hard
egg, also some parsley and red beets and dispose between the two halves.
54. OYSTERS.
Should be opened before serving and presented on the hollow shell and not on the
flat one, serve with lemons cut in two or four and not with vinegar.
WARM HORS D'OEUVRES.
The warm hors d'oeuvres belong more to the "Restaurant" than to the "Family"
cooking. However the following are quite simple to prepare and will have a nice
effect with a fashionable dinner.
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Classic
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