Mrs Beeton, ever the frugal cook, provides a recipe she titles Ramekins, Pastry and which uses up odds and ends of puff pastry left over from making pies or tarts. These small pastries are "to serve with the Cheese Course" but I have no idea why they are called ramekins, which I have always known as small crockery ovenproof bowls. Her recipe is however a delightfully easy one, and I would make it even easier by spraying the oven tray with oil before placing the ramekins on it.
Ramekins, Pastry. INGREDIENTS. - Any pieces of very good light puff-paste, Cheshire, Parmesan or Stilton cheese.
The remains or odd pieces of paste left from large tarts, &c., answer for making these little dishes. Gather up the pieces of paste, roll it out evenly, and sprinkle it with grated cheese of a nice flavour. Fold the paste in three, roll it out again, and sprinkle more cheese over: fold the paste, roll it out, and with a paste-cutter shape it to any way that may be desired. Bake the ramekins in a brisk oven from 10 to 15 minutes, dish them on a hot napkin, and serve quickly. The appearance of this dish may be very much improved by brushing the ramekins over with the yolk of egg before they are placed in the oven.
TIME. - 10 TO 15 minutes
SEASONABLE at any time
I have a small collection of biscuit cutters which I rarely use, so was delighted to be able to give them an airing in this recipe. As it is near Christmas, the star shaped cutter was the one I chose, along with a plain round one. Animal shapes are something that children would love, so pitch your shapes to your audience, and have fun!
Showing posts with label Canapes. Show all posts
Showing posts with label Canapes. Show all posts
Tuesday, 16 December 2014
Sunday, 12 October 2014
Simple Starter: Lobster (or Crab) Canapes
One thing about Mrs Beeton's recipes is that the ones most appealing to a modern palate use only a few, readily available ingredients. If you have ready access to a lobster, that is, in the case of her simple canapé recipe. Or, you could use a crab, particularly if you are able to catch one in your crab pot. Otherwise, I'd recommend using a can of crabmeat. No-one will know the difference.
Mrs Beeton evidently expected her devotees to buy a ready cooked lobster tail, as her recipe does not mention cooking it. The canapés can be made ahead of time and are really a no fuss, no frills recipe, except for the mandatory garnish. I've reproduced the exact text of Mrs Beeton's instructions, but for today's busy cook, I'd recommend using a sliced baguette for the croutons, in the interests of economy and even less fuss.
Lobster Canapes. - INGREDIENTS for dish for 4 persons - 12 small croutons fried in butter, a little lobster butter, the tail of a small lobster, oil, capers, pepper and vinegar. AVERAGE COST, 10d.
Fry the croutons and when cold spread them with the butter. Cut small slices of the lobster and soak in oil and vinegar for a few minutes. Lay a slice on each crouton and give a seasoning of pepper and cayenne, put 2 or 3 capers on the top and serve on a flat dish, on a stamped paper, garnished with parsley and watercress.
SEASONABLE AT ANY TIME
Mrs Beeton's recipe for lobster butter appears earlier in her recipe book, under the heading "Butter," along with Anchovy Butter, Fairy Butter, Malted Butter and Montpelier Butter:
Lobster Butter. - INGREDIENTS - Lobster coral, fresh butter, salt and cayenne.
Rub down in a mortar the coral and add to it the butter, blending well together till a deep red colour is obtained; add cayenne and salt to taste, put it into pots and tie over closely.
SEASONABLE AT ANY TIME
Whether one would want to use 'lobster coral' in this way, rather than simply scoffing what is for most people a luxury ingredient, is of course up to the individual. It would however make a very tasty butter, which could then be put to use in other recipes. Particularly Mrs Beeton's, as they feature butter as an ingredient more often than not.
The canapés made by me with a crab went down a treat; I'll certainly be using Mrs Beeton's recipe again and thank her for making it so simple out of ingredients that were mainly in my kitchen pantry. I just need a supply of watercress...
Mrs Beeton evidently expected her devotees to buy a ready cooked lobster tail, as her recipe does not mention cooking it. The canapés can be made ahead of time and are really a no fuss, no frills recipe, except for the mandatory garnish. I've reproduced the exact text of Mrs Beeton's instructions, but for today's busy cook, I'd recommend using a sliced baguette for the croutons, in the interests of economy and even less fuss.
Lobster Canapes. - INGREDIENTS for dish for 4 persons - 12 small croutons fried in butter, a little lobster butter, the tail of a small lobster, oil, capers, pepper and vinegar. AVERAGE COST, 10d.
Fry the croutons and when cold spread them with the butter. Cut small slices of the lobster and soak in oil and vinegar for a few minutes. Lay a slice on each crouton and give a seasoning of pepper and cayenne, put 2 or 3 capers on the top and serve on a flat dish, on a stamped paper, garnished with parsley and watercress.
SEASONABLE AT ANY TIME
Mrs Beeton's recipe for lobster butter appears earlier in her recipe book, under the heading "Butter," along with Anchovy Butter, Fairy Butter, Malted Butter and Montpelier Butter:
Lobster Butter. - INGREDIENTS - Lobster coral, fresh butter, salt and cayenne.
Rub down in a mortar the coral and add to it the butter, blending well together till a deep red colour is obtained; add cayenne and salt to taste, put it into pots and tie over closely.
SEASONABLE AT ANY TIME
Whether one would want to use 'lobster coral' in this way, rather than simply scoffing what is for most people a luxury ingredient, is of course up to the individual. It would however make a very tasty butter, which could then be put to use in other recipes. Particularly Mrs Beeton's, as they feature butter as an ingredient more often than not.
The canapés made by me with a crab went down a treat; I'll certainly be using Mrs Beeton's recipe again and thank her for making it so simple out of ingredients that were mainly in my kitchen pantry. I just need a supply of watercress...
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