The International Jewish Cook Book | Page 4

them into quarters, with anchovies split in two
lengthwise, and using yolks and whites in alternate quarters.
ANCHOVY CANAPÉS WITH TOMATOES
For each person take a thin slice toast covered with anchovy paste.
Upon this place whole egg which has been boiled four minutes, so that
it can be pealed whole and the yolk is still soft. Around the toast put
tomato sauce.

CHOPPED ONION AND CHICKEN FAT
Chop one yellow onion very fine, add four tablespoons of chicken fat
(melted), salt to taste. Serve on slices of rye bread. If desired, a
hard-boiled egg chopped very fine may be mixed with the onions.
BRAIN (APPETIZER)
Cook brains, let cool and add salt; beat up with chopped onions, juice
of one and a half lemons and olive oil. Serve on lettuce leaves.
BLACK OLIVES
Pit black olives, cut them very thin, and prepare as brain appetizer; beat
well with fork.
CHICKEN LIVER PASTE, No. 1
Wash thoroughly several fowls' livers and then let them simmer until
tender in a little strong soup stock, adding some sliced mushroom,
minced onion, and a little pepper and salt. When thoroughly done
mince the whole finely, or pound it in a mortar. Now put it back in the
saucepan and mix well with the yolks of sufficient eggs to make the
whole fairly moist. Warm over the fire, stirring frequently until the
mixture is quite thick, taking care that it does not burn.
It should be served upon rounds of toast on a hot dish garnished with
parsley.
IMITATION PATE DE FOI GRAS
Take as many livers and gizzards of any kind of fowl as you may have
on hand; add to these three tablespoons of chicken or goose fat, a finely
chopped onion, one tablespoon of pungent sauce, and salt and white
pepper to taste. Boil the livers until quite done and drain; when cold,
rub to a smooth paste. Take some of the fat and chopped onion and
simmer together slowly for ten minutes. Strain through a thin muslin
bag, pressing the bag tightly, turn into a bowl and mix with the

seasoning; work all together for a long time, then grease a bowl or cups
and press this mixture into them; when soft cut up the gizzards into bits
and lay between the mixture. You may season this highly, or to suit
taste.
CHICKEN LIVER PASTE, No. 2
Take one-quarter pound chicken livers that have been boiled soft; drain
and rub through grater, add one-quarter cup of fresh mushrooms that
have been fried for three minutes in two tablespoons of chicken fat,
chop these, mix smooth with the liver, moistening with the fat used in
frying the mushrooms, season with salt, pepper, paprika and a little
onion and lemon juice. Spread on rye bread slices. Garnish plate with a
red radish or sprigs of parsley.
CHOPPED HERRING
Soak herring a few hours, when washed and cleaned, bone and chop.
To one herring take one onion, one sour apple, a slice of white bread
which has been soaked in vinegar, chop all these; add one teaspoon oil,
a little cinnamon and pepper. Put on platter in shape of a herring with
head at top and tail at bottom of dish, and sprinkle the chopped white of
a hard-boiled egg over fish and then the chopped yolk.
CHEESE BALLS
Take mashed cream cheese--add butter, cream and a little paprika. You
can chop either green peppers, almonds or olives in this mixture, or the
juice of an onion. Roll into small balls and serve on lettuce leaves. This
is also very good for sandwiches.
EGG APPETIZER
Boil eggs hard. Cut slice off the end, so that the egg will stand firm.
Dip egg in French dressing, then with a pastry bag arrange sardellen
butter on the top of egg. Have ready small squares of toasted bread,
spread with a thin layer of sardellen butter, on which to stand the eggs.
Caviar, mixed with some finely chopped onion, pepper and lemon juice,

may be used instead of the sardellen butter, but mayonnaise must be
used over the caviar.
DEVILED EGGS WITH HOT SAUCE
Take six hard-boiled eggs, cut lengthwise, remove yolk and add to
same: one dessertspoon of melted butter, Cayenne pepper, salt and
chopped parsley. Mash this mixture very fine and refill the whites of
the eggs and turn over on platter.
*Sauce.*--One tablespoon of butter, one tablespoon of flour, a pinch of
Cayenne pepper, salt and one pint of milk. Stir this mixture continually
until it thickens; beat the yolk of one egg and pour the hot gravy over
the same. Dress with chopped parsley and eat very hot. Sherry wine can
be added if desired.
STUFFED YELLOW TOMATOES
Take small yellow tomatoes, scrape out the centre and fill with caviar.
Serve on lettuce or watercress.