A guide to modern cookery

to ferment for two hours in a lukewarm atmosphere, and then add thereto one-half lb. of flour, the yolks of four eggs, a pinch of salt, one-half pint of tepid milk; mix the whole without letting it acquire any body, and finally add the whites of four eggs, whisked. Let the preparation ferment for half an hour, and, when about to serve, cook the Blinis quickly, after the manner of pancakes, in special little omelet-pans. Dish them up very hot on a napkin. Failing fresh caviare, the pressed and salted kind may also be used for hors-d’œuvres. Some cooks serve finely-chopped onions with fresh caviare, but a worse practice could not be imagined. Fresh caviare, the flavour of which is perfect, does not need any supplementary condiment. 327—CELERY “A LA BONNE-FEMME” Take equal quantities of very tender celery sticks and peeled, quartered and cored russet apples. Finely mince the celery and apples, season with a mustard-and-cream sauce, and place on a hors-d’œuvre dish. 328—CELERY A LA GRECQUE Select a few hearts of celery, very equal; trim, wash, and parboil them in acidulated water, as directed under “artichokes à la Grecque.” Prepare the cooking-liquor from the same ingredients, using the same quantities thereof, and cook similarly. Serve very cold on a crystal hors-d’œuvre dish with a portion of the cooking-liquor. 329—CELERIAC Quarter, peel, and cut the vegetable in _julienne_ fashion. Prepare the seasoning with mustard, salt, pepper, and vinegar; add the _julienne_ of Celeriac and mix thoroughly. When the roots are quite soft, a seasoning consisting of mustard-and-cream sauce is preferable. 329a—MARINADED CÈPES Select some very small and fresh _cèpes_. Parboil them for eight minutes, drain and cool them, put them into a basin, and cover them with the boiling _marinade_ after having passed the latter through a strainer. _Marinade for Two lbs. of Cèpes._—Put into a saucepan one pint of vinegar, one-third pint of oil, a crushed clove of garlic, a fragment of bay, and a little thyme, six peppercorns, a pinch of coriander, a few fennel leaves, and a small root of parsley. Set to boil for five minutes.