The hors-d’œuvrier should be able to produce something sightly and good out of very little, and the beauty and attractiveness of a hors-d’œuvre should depend to a much greater degree upon his work and the judicious treatment of his material than upon the nature of the latter.
Preparation for Hors-d’Œuvres
[280—BUTTERS AND CREAMS]
The seasoning of butters for hors-d’œuvres is effected when dishing them up. When prepared in advance, they ought to be placed in a bowl and put aside somewhere in the cool, covered with a piece of clean paper.
[281—ANCHOVY BUTTER]
Wash twelve or fifteen anchovies in cold water, and dry them thoroughly. Remove the fillets from the bones, pound them smoothly with four oz. of butter, rub the whole through a fine sieve, smooth it with a spoon, and put it aside.
[282—CAVIARE BUTTER]
Pound three oz. of pressed caviare with four oz. of butter, and rub through a fine sieve.
[283—SHRIMP BUTTER]
Pound four oz. of shrimps with four oz. of butter; rub through a fine sieve first, then through muslin, after having softened the preparation.