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The Epicurean
One of the worlds finest cook books ever written.
Recipes from Delomonico's of New York
COLD SIDE DISHES
(Hors‑d'OEuvre Froids).
Hors‑d'oeuvre, or side
dishes, signifies out of the work, they having no place on the bill of fare.
They are certain appetizing dishes placed on the table before dinner,
remaining on in the Russian service, until the dessert; in the French
service they pass round a few hors‑d'oeuvre after the soup, such as melons,
olives, radishes, celery, figs, artichokes, canapés, etc.
In Russia the
hors‑d'oeuvre is highly appreciated, and as in the Russian service the
removes, entrées and roasts do not appear on the table, which should be
handsomely decorated with all kinds of hors‑d'oeuvre so as to make an
elegant display. In formal dinners they serve in another apartment close to
the dining‑room, a table spread with a variety of side dishes; they also
serve at the same time kummel, brandy, vermouth, absinthe, gin, etc.
(771). ALLIGATOR PEARS
(Avocats).
Originally from South
America. Select the fruit when very ripe, peel off the outer green skin, and
cut the pear in slices, range them on a side dish, season with salt, pepper
and vinegar, and garnish around with slices of lemon cut in halves.
(772).
ANCHOVIES‑SARDINS‑ANCHOVY SALAD AND ANCHOVIES WITH OLIVES,
(Anchois et Salade
d'Anchois, Anchois aux Olives),
Anchovies from
Marseilles and Italy are considered very fine, their meat being red and of
an exquisite taste, yet, in New York, the white meat anchovies imported from
Holland called Sardels are preferred. Wash them well, changing the water
frequently, then let then soak; afterward drain and wipe well with a dry
cloth to remove the fine white skin covering these fishes, divide them in
two lengthwise, remove the middle bone, and pare well the fillets, cut off
their ends square, having them all of equal length, and then lay them in
small jars and cover over with oil, to use when needed. Drain and arrange
them symmetrically on side dishes, and garnish either with parsley, chervil
or chopped tarragon, sprinkle over a dash of vinegar and some good oil,
garnish with chopped hard boiled eggs, or else quartered eggs and slices of
green lemon cut in halves.
Anchovies with Olives.‑When
the anchovies are prepared as for the above, pare them on one side, and
remove a little of the ends, then roll them over a round stick of wood five
eighths of an inch in diameter, so that an olive can be inserted in the
center. The olives should be stoned with a small cylindrical cutter, and the
empty space filled with hard boiled egg‑yolks rubbed through a fine sieve,
or else some anchovy butter (No. 569). Range them symmetrically and sprinkle
over a little good sweet oil.
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