A guide to modern cookery

for twenty minutes in oil and lemon-juice. This done, garnish them, either with a _salpicon_ thickened with mayonnaise, a milt or other purée, a small _macédoine_, or a vegetable salad, &c. Place on a hors-d’œuvre dish with a garnish of parsley sprays. 314—BARQUETTES These are a kind of small Croustades with indented edges, made in very small, boat-shaped moulds, and they may be garnished in any conceivable way. As their preparation is the same as that of Tartlets, see the latter (No. 387); also refer to “Frivolities” (No. 350). 315—SMOKED HAMBURG BEEF Cut it into very thin slices; divide these up into triangles, and roll the latter into the shape of cones. The slices may also be served flat. Dish up at the last moment, and serve very cold. 316—CANAPÉS AND TOAST In the matter of hors-d’œuvres, the two above names have the same meaning. The preparation consists of small slices of the crumb of bread, about one-quarter inch thick, slightly toasted and with a garnish on one of their sides. The garnish is subject to the taste of the consumer, the resources at the disposal of the cook, or the latter’s fancy, which may here be fully indulged. But the garnish, par excellence, for Canapés or Toast, is fresh butter combined with a fine mince of white roast chicken-meat, the meat of shell-fish or fish, or cheese, &c., as I pointed out above under the butters for hors-d’œuvres. Whatever be the garnish of Canapés or Toast, and even when it would be unreasonable to let butter form a part of it, as, for example, in the case of _marinaded_ fish, anchovies, filleted herring, &c., it is always best to put plenty of butter on the pieces of toast while they are still hot, with the view of keeping them soft. When the garnish consists of a purée, _i.e._, a compound butter, I should advise the use of a piping-bag fitted with a grooved pipe, for laying the preparation upon the toast. This method is both clean and expeditious, and lends itself to any fanciful arrangement which the varying shape