For this hors-d’œuvre use the ready-made pâte, which is obtained either in pots or crusts. Thoroughly set it by means of ice; turn it out of its receptacle, cut it into very small and thin slices, and arrange them on a hors-d’œuvre dish with a little broken jelly in the middle.
[375—MILD, GRILLED CAPSICUM]
Grill the capsicum on a moderate fire until the skins are so scorched as to be easily removed.
[159]
]Now cut them up [julienne-fashion], and season with oil and vinegar.
[376—RADISHES]
In the preparation of hors-d’œuvres by the kitchen, radishes are used chiefly as a garnish. When they constitute a hors-d’œuvre of themselves, their preparation is relegated to the pantry.
They are used especially in imitating the pendulous flowers of the fuchsia; sometimes, too, they are sliced and placed on cut cucumber to form a dish-border; but their uses in garnishing are as numerous as they are various.
[377—AMERICAN RELISHES]
These consist of divers kinds of fruit and of small onions and gherkins, prepared with vinegar, seasoned with sugar and cinnamon, and flavoured with cayenne.
They resemble what the Italians call “Aceto-dolce.” This hors-d’œuvre is accompanied by special cinnamon biscuits, and remains on the table throughout the meal.