A Handbook of Cookery for a Small House

Savoury_ Take some slices of buttered toast, spread lightly with caviare and put into the oven for a few seconds before serving. _60. Hard-Boiled Eggs for Garniture of Sandwiches_ Have the water boiling, put the eggs into it and boil for fifteen minutes quickly. Remove with a spoon and plunge them into cold water; if the eggs are fresh this should avoid the green line which usually forms round the white. _61. Hors d’œuvres_ Hors d’œuvres make a nice beginning to a meal, do not give much trouble to prepare, and dress the table laid out for lunch in an interesting manner. My practice was to use four to six glass dishes. _Sardines._ Remove carefully from the tin and lay on the dish with their tails in the middle of the dish and the head part of the fish towards the outer edge of the dish. _Anchovies._ The French ones bottled in oil are the most profitable and will keep quite a long time if carefully corked and the oil covers the fish. Unroll them and split them lengthwise, laying them four or five lengths one way of the dish and four or five the other, leaving little squares of the dish visible. Fill each of these with the chopped up white of an egg boiled hard. A caviare hors d’œuvre should be served in the pot, packed in crushed ice and plain toast provided on the table for it. _Stuffed Eggs._ Have three or four eggs boiled hard. Place them in a basin of cold water. Remove the shells as soon as they are cool enough to hold in the fingers. Rinse in the water and cut each egg across the middle, and cut a thin slice from each rounded end of the egg to enable it to stand in an upright position. Remove the yolks into a plate and mash them with a dinner fork, adding two teaspoonfuls of anchovy sauce (bottled), one tablespoonful of cream, half a teaspoonful of dry mustard. Work all together with the fork, and when perfectly mixed, fill in the whites with the