Appetizers Recipe Collections (Hors d’oeuvre)

Appetizers Recipe Collections (Hors d'oeuvre)
A remake and compilations of Appetizers from old cook books. I am going to bring you back recipes from the Jazz Age or also known as the Golden Twenties (1920’s). Some of the best tried and tested recipes we can definitely remake from the past. Re-develop these ideas into something better and appropriate for our modern time. These recipes are inspired from the Owner of a Swedish, French and American Cooking School.

APPETIZERS RECIPE COLLECTIONS (Hors d’oeuvre)

The first course of a dinner that is served before the soup is called in French a hors-d’oeuvre, or, in English, an appetizer. It is also, called a savory (by some people). It may contain grape fruit, oranges, apples, macédoine fruits prepared in some way, raw oysters and clams on half shell, or dainty relish in small fancy palatable ways prepared from different kinds of tasty fish, such as smoked salmon, anchovies, sardines, caviar, and sturgeon, also different kinds of shellfish. It should be highly seasoned and prepared snappily, dainty, and pleasing to the eye, to give a dinner great promise. To make these dishes look inviting they are to be served on a folded napkin or a fancy paper doily on a nice platter.

Smoked Salmon à la Walde

(Saumon fillet à la Walde) Servings: 8

INGREDIENTS:

  • ½ lb smoked salmon
  • 1 cup whipped cream
  • 3 tablespoon Cox’s gelatine, dissolved 
  • 3 tablespoon finely chopped salmon
  • Pinch of pepper
  • Truffles, for decoration
  • Tomato Aspic, (see recipe provided)
  • Materials Needed: Ring moulds with pusher disc. Size:  4 x 3 cm, 6 x 4 cm, 8 x 5 cm

HOW TO MAKE IT:

Glaze plain individual ring moulds with a heavy tomato aspic and decorate with diamonds of truffles. Line with thin smoked salmon and fill with the chartreuse salmon (recipe below).

Chartreuse of Salmon

INGREDIENTS:

  • 1 cup whipped cream
  • 3 tablespoon fine-chopped salmon
  • Pinch of pepper

INSTRUCTIONS:

Put the cream in a saucepan in ice water; add the dissolved gelatine, carefully, not to get it lumpy; then add the chopped salmon and the pinch of pepper. Fill the moulds; leave on ice until ready to serve. Dip in warm water, turn out on buttered bread the size of the ring, and fill with whipped cream in the centre of each. Decorate with a small strip of truffle made in the form of a cross on top. Garnish with parsley. Serve before the soup.

A sample of Aspic with Prosciutto and Eggs (An Italian Recipe of Aspic)
A sample of Aspic with Prosciutto and Eggs (An Italian Recipe of Aspic)

Artificial Aspic

(Aspic Artificiel)

INGREDIENTS:

  • 3 tablespoon Cox’s gelatine
  • ¾ cups hot water
  • 1 tablespoon sherry
  • Pinch of salt
  • Gel color, or use natural coloring like; beef extract for brown, parsley extract for green

HOW TO MAKE:

If no aspic is at hand, artificial will do in place of it. Put three tablespoons of dissolved Cox’s gelatine in a cup; fill the cup three quarters full with hot water; add one tablespoonful of sherry and a pinch of salt. If the aspic is wanted in a shade of brown, color: with a little beef extract; if wanted a tomato shade, color with the o Burnett’s orange and red coloring; if a green shade is wanted, color with some parsley, which should be chopped very fine, put in a cloth, dipped in hot water, and then rung out well into the aspic until it becomes the shade desired.

How to Dissolve Cox’s Gelatine

Cox's Gelatine
Image from page 1048 of “Canadian grocer January-June 1908” (1908) (14782844994).jpg

Cox’s Powdered Gelatine is the best in the market and any one using it according to the recipes will find everything satisfactory.

  1. It must be melted and measured by the spoon to what ever quantity is wanted.
  2. Put a large package in a small saucepan; add to that one large cup of cold water; mix well; let it stand on the table until it begins to thicken;
  3. Put the saucepan on top of a pan of hot water on the stove; let stand until it melts and becomes hot.

NOTE: According to author: No other gelatine can be used in place of Cox’s and measured in this way. However, in our modern time (2022) there are numerous brand of gelatine in the market to substitute Cox’s Gelatine compared to their time. So feel free to use any gelatine, and follow package direction on how to bloom the gelatine.

Smoke Salmon à la Delaware

(Saumon fumé à la Delaware) Servings: 8

INGREDIENTS:

  • ½ lb smoked salmon
  • 1 cup whipped cream
  • 2 hard boiled eggs
  • 4 tablespoon dissolved Cox’s Gelatine
  • Cayenne pepper
  • Truffles, for decoration

HOW TO MAKE IT:

  1. Slice the smoked salmon very thin; press it out with a knife still thinner. Cut in pieces two and one-half inches long and one and one-half inches wide. 
  2. Hard boil your eggs; chop the whites and yolks together. 
  3. Stir the cup of cream in a saucepan on ice; add the gelatine. Take two tablespoons out for the decoration. 
  4. Add the chopped eggs to the rest of the cream. 
  5. Put a tablespoon of the mixture on each of the slices of salmon and roll. 
  6. Glaze with the plain gelatine by dipping the finger and rubbing over the roll, decorate with a waved strip of cream across lengthwise, and a tiny strip of truffle from one end to the other on the cream. 
  7. Serve on buttered bread the same size as the roll. Leave in the ice box until ready to serve. Garnish with parsley. Serve before the soup.

Smoked Salmon à la Revietto

(Saumon fumé à la Revietto) Servings: 8

INGREDIENTS:

  • 1 cup whipped cream
  • 3 tablespoons Cox’s gelatine, dissolved
  • 3 chopped olives
  • 1 chopped sour pickle
  • 1 tablespoon parsley, chopped
  • 2 tablespoons salmon, chopped
  • pinch of pepper

HOW TO MAKE IT:

  1. Put all the chopped ingredients in a saucepan on ice.
  2. Add the gelatine and, last, the cream-carefully. 
  3. Put one tablespoon of the mixture on each piece of salmon that has been cut-three inches long and two inches wide. 
  4. Roll and glaze with the plain gelatine by dipping the finger in the gelatine and rubbing over the roll.
  5. Decorate on top with olives stuffed with Spanish pepper cut in slices and with a strip of whipped cream around the slices of olives.
  6. Serve on buttered bread; leave on the ice until ready; serve on a nice paper doily. Garnish with parsley. Serve before the soup.

Eggs with Smoked Salmon à la Gimo

( Œufs au Saumon fumé à la Gimo ) Servings: 8

INGREDIENTS:

  • 8 small eggs
  • ¼ pound smoked salmon
  • 4 tablespoons whipped cream
  • Cayenne pepper

HOW TO MAKE IT:

  1. Select the small eggs, boil and cook for ten minutes, leave in cold water until cold. Remove the shell carefully not to break or crush the egg.
  2. Cut the egg on the side where the white is thin. Scoop out the yolks carefully, not to break the the white. Leave the white in cold water until ready to use.
  3. In the meantime, chop the salmon very fine, leaving a thin piece out for decoration.
  4. Mix the salmon with the yolks that have been pressed through a fine sieve.
  5. Add the pepper (no salt as the salmon might have sufficient salt to flavor);
  6. Lastly, add the cream.
  7. Take the whites out of the water; leave on a clean cloth to drain; and stuff.
  8. Put each egg on a little oblong piece of bread, the same size as the egg, with the stuffed side plain dissolved Cox’s gelatine down.
  9. Glaze each with the plain dissolved Cox’s gelatine by dipping the finger in the gelatine and rubbing over the egg.
  10. Decorate with a strip of salmon pressed very thin and cut one-quarter of an inch wide, across each egg and on each end with a piece of salmon cut with a very small round cutter.
  11. Decorate with cream-colored green all around the salmon through a small paper tube/pipe.
  12. Leave on ice to get cold. Garnish with parsley. Serve before the soup.

Smoked Salmon à la Victoria

(Saumon fumé à la Victoria) Servings: 8

INGREDIENTS:

  • ¾ pound salmon
  • 2 cups whipped cream
  • 6 tablespoons dissolved Cox’s gelatine
  • pinch of pepper
  • Truffles
  • Egg white
  • chopped parsley, for decoration
  • some Aspic

HOW TO MAKE IT:

  1. Glaze butterfly moulds with aspic and decorate with truffles, white of egg, and chopped parsley; glaze again. Line with salmon (that has been pressed out very thin), and fill with the chartreuse of salmon.
  2. FOR THE FILLING: After the moulds have been lined, chop (very finely) the remaining salmon.
  3. Put in a saucepan on ice; add one cup whipped cream, then the gelatine and pepper. Stir until commencing to thicken; add the second cup of cream very carefully.
  4. Fill the moulds very full; chill in the ice box until ready to serve.
  5. Dip the moulds in lukewarm water; turn out on a thin slice of buttered bread.
  6. Trim all around the Victoria’s neatly; garnish with parsley. Serve before the soup.

Smoked Salmon à la Dewey

(Saumon fumé à la Dewey) Servings: 8

INGREDIENTS:

  • 8 slices of bread
  • ½ pound smoked salmon
  • ½ cup whipped cream,
  • 1 tablespoon dissolved Cox’s gelatine,
  • pepper and salt,
  • Butter
  • Truffles, for decoration

HOW TO MAKE IT:

  1. Butter the bread and put a thick slice of salmon on on each piece of bread (cut out in the shape of a heart using a heart cutter).
  2. Decorate with cream mixed with gelatine all around the edge through a fancy paper bag and a dot in the centre.
  3. Decorate with little dots of truffle all around on the cream, and at diamond of truffle in the centre.
  4. Garnish with parsley. Serve before the soup.

Smoked Salmon with Eggs à la Charlotte

(Saumon fumé aux Œufs, à la Charlotte) Servings: 4

INGREDIENTS:

  • ½ pound smoked salmon
  • 3 tablespoons good butter
  • 4 hard-boiled eggs
  • Pinch of cayenne pepper

HOW TO MAKE IT:

  1. Put charlotte moulds in a pan on ice. Glaze with a tomato aspic.
  2. Cut salmon in nice slices and line half the mould with the salmon lengthwise and the other half with the hard-boiled white of eggs (cut very thin). Drip little aspic on and fill.
  3. FOR THE FILLING: Stir butter to a cream; add the yolks of eggs that have been pressed through a fine sieve;
  4. Add the smoked salmon that has been left and chopped very fine;
  5. Add pepper; fill the moulds; leave in ice box until ready to serve.
  6. Dip in warm water; turn it out on pieces of buttered bread (same shape of the mould).
  7. Garnish with a green leaf in each and parsley. Serve before the soup.

Smoked Salmon à la Comtesse

(Saumon fumé à la Comtesse)

INGREDIENTS:

  • ½ pound smoked salmon
  • 4 green olives, chopped
  • 1 teaspoon chopped parsley
  • 3 egg yolks, chopped
  • 4 tablespoons dissolved Cox’s gelatine
  • 4 tablespoons cream
  • 1 tablespoon butter

HOW TO MAKE IT:

  1. Spread the salmon in round pieces about three inches across and fill.
  2. Shape like a pear or an apple.
  3. Glaze with gelatine; when settled, put on a broiler and glaze with aspic.

Smoked Salmon à la Charles

(Saumon fumé à la Charles) Servings:8

INGREDIENTS:

  • ½ pound smoked salmon
  • 1 ½  cups whipped cream
  • 4 tablespoons Cox’s gelatine 
  • 3 tablespoons milk
  • pepper to taste
  • some Aspic

HOW TO MAKE IT:

  1. Dissolve and mix gelatine in milk; 
  2. Add chopped salmon, whipped cream, and pepper. 
  3. Glaze plain moulds with aspic; decorate with a branch or daisy of truffle; glaze again. 
  4. Line with a thin slice of smoked salmon and fill with the mixture. 
  5. When cold, dip in lukewarm water; turn out on bread the size of the mould; garnish with parsley and serve before the soup.

Notes:

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