If in the form of a sausage, cut it into thin slices. If potted, shape it into little shells, after the manner in which butter is sometimes served, only a little smaller. In all cases serve it iced, and as soon as it is ready.
[350—FRIVOLITIES]
I adopted the above term for those small, light, and elegant little preparations, the radical types whereof are [barquettes] and tartlets, which often take the place of hors-d’œuvres on a menu. The term seems plain, clear, and explicit, and no other could denote more happily this series of trifles which constitute mere gewgaws of the dining-table.
[351—FROGS OR NYMPHS A L’AURORE]
For various reasons, I thought it best, in the past, to substitute the mythological name “Nymphs” for the more vulgar term “Frogs” on menus, and the former has been universally adopted, more particularly in reference to the following “Chaud-froid à l’Aurore”:—
Poach the frogs’ legs in an excellent white-wine court-bouillon. When cooled, trim them properly, dry them thoroughly in a piece of fine linen, and steep them, one after the other, in a chaud-froid sauce of fish with paprika, the tint of which should be golden. This done, arrange the treated legs on a layer of champagne jelly, which should have set beforehand on the bottom of a square, silver dish or crystal bowl. Now lay some chervil [pluches] and tarragon leaves between the legs in imitation of water-grasses, and cover the whole with champagne jelly to counterfeit the effect of water.
Send the dish to the table, set in a block of ice, fashioned as fancy may suggest.
[153]
][352—SALAD OF FILLETED SALTED HERRINGS]
Remove the fillets whole; take off the skins; set to soak and then trim them. Dish, and cover them with the following sauce:—Add the purée of eight soft roes, moistened with two tablespoonfuls of vinegar, to four tablespoonfuls of mayonnaise. Season with onion, parsley, chervil, chives, and tarragon, all finely chopped; flavour moderately with cayenne.