A
Anchovy, 115
Cheese, 115
Chicken, 115
Chicken and Ham, 115
Anchovied Chicken Liver Canapés, 113
Anchovies, Jeanne’s, 37
Anchovy
Allumettes, 115
Beef with Anchovy, 19
Brioche en Surprise (Onion Sandwiches), 83
Cheese Fingers, 111
Eggs, 41
and Mushroom Barquettes, 117
Tomato Canapés, 79
Veal Toasts, 79
Antipasto, xiv
Argenteuil Canapés, 82
Artichoke Buds, Stuffed, 47
Artichokes, Fillings for, 48
Asparagus Purée, 88
Asparagus Tip Canapés, 111
Aspic for Fish, 35–36
Aspics, Individual, 35–36
Aunt Lizzie’s Bacon Tart, 136
Avocado
Eggs, 44
Filling for Choux, 88
Open Face, 101
B
Bacon
and Cheese Barquettes, 119
and Hazelnut Sandwich, 105
Tart, Aunt Lizzie’s, 136
Bar equipment for cocktail parties, 7–9
Anchovy and Mushroom, 117
Bacon and Cheese, 119
Clam, 117
Crabmeat, 118
Crawfish, 118
Curried Chicken, 116
Ham, 118
Lamb Kidney, 117
Lobster, 116
Shrimp, 119
Béchamel Sauce, Basic, 109
Béchamel Sauce for Croquettes, 126
Beef
with Anchovy, 19
Beefsteak en Brochette, 138
Chipped, Spread, 71
Cocktail Hamburgers, 102
Corned, Balls, 128
Croquettes, 128
Paste, Raw, 89
Roast Beef Open Face, 100
Rolls Chinoise, 17–18
Rolls with Pâté, 17
Spread, 75
Beets, Stuffed, 48
Biscuit Bases, 61
Biscuits, 151–152
Bloody Mary, 14
Bologna with Cheese, 22–23
Fillings for, list of, 123
Scallop, 124
Sweetbread, 124
Brazilian Canapés, 80
Brazil Nut Chips, Salted, 148
Bread Bases, 60
Bread Rings, Stuffed, 85–86
Breads for Sandwiches, 91
Brioche, 61
en Surprise, 83
Stuffed, 84
Brochettes, 107
Bronx, 11
Buffet Supper ideas, 152–153
Butters, 65–69
Chutney, 66
Curry, 68
Fines Herbes, 65
Fines Herbes, for Veal, 19–20
Garlic, 67
Horseradish, 68
Mint, for Cold Roast Lamb, 20
Mushroom, 68
Mustard, 69
Pepper, 67
Pickle-and-Olive, for Forcemeat, 24
Piquant, 69
Roquefort, 66
Sardine, 67
Shrimp, 66
Smoked Salmon, 67
Sturgeon, 67
Tomato, 68
C
Canapé x
Foundations, 60–64
Canapés, 59–89
Anchovy Tomato, 79
Anchovy Veal Toasts, 79
Argenteuil, 82
Brazilian, 80
with Brioche, 83–84
Cheese and Ham, 81
Chicken and Almond, 80
Chinese, 81
Danish, 81
Gruyère, 82
Gruyère and Ham, 82
Harlequin, 80
Lobster, 81
Red Caviar, 81
Roquefort, 80
Salami, 82
Sardine, 79
Sardine and Egg, 80
Shrimp, 79
Canapés, Hot, 109–114
Anchovied Chicken Liver, 113
Anchovy Cheese Fingers, 111
Asparagus Tip, 111
Chicken and Almond, 110
Chicken Giblet, 113
Curried Shrimp, 112
Egg and Sardine, 112
Escargot, 112
Ham, 110
Ham and Cheese, 111
Ham and Olive, 110
Ham and Sardine, 112
Italian, 114
Sardine, 109
Shrimp, 111
Caviar, 38–39
Caviar, Red, Canapés, 81
Celery Root Salpicon, 88
Cheese
Allumettes, 115
and Anchovy Paste, 74
Croquettes, 129
Eggs, 43
First Course, 160
and Ham Canapés, 81
Hors d’Oeuvre, 27–31
List of varieties, 27–28
Mixtures for Dunking, 31
Puffs, 144
Rolls, Toasted, 103
Cheese Balls
Chive, 29
Curried, 29
Mexican, 30
Olive, 29
Roquefort, 30
Swiss, 30
Chicken
Allumettes, 115
Barquettes, Curried, 116
and Cheese Spread, 74
Croquettes, 125
Eggs, 44
Filling, Curried, 86
Giblet Canapés, 113
Giblet Sandwiches, 103
and Ham Allumettes, 115
and Ham Open Face, 98
Hamburgers, 104
Marron Spread, 77
and Mushroom Croquettes, 126
Paste, Curried, 77
Rolls, 20
Rolls with Tongue, 21
Salad for Shells, 25
Sandwich Open Face, 97
Spread, Nos. 1, 2, 3, 4, and 5, 75–76
and Tomato Open Face, 101
Chicken Livers en Brochette, 139
China and silver for cocktail parties, 9
Chinese Canapés, 81
Chinese Roast Duck, 26
Chinese Roast Pork with Mustard, 26
Chipped Beef Spread, 71
Chive Balls, 29
Choux, Tiny, 87–89
Chutney Butter, 66
Chutney Mayonnaise, 47
Chutney Spread, 71
Citrus Plate, 55
Clam Barquettes, 117
Clam Croquettes, 127
Cocktail Crêpes, 145
Cocktail Hamburgers, 102
Cocktail Sandwiches, 90–105
Cocktails, list of, 10–14
Coconut Chips, 151
Codfish Croquettes, 127
Corned Beef Balls, 128
Crabmeat
Barquettes, 118
Rolls, 142
Spread, 74
Cracker Bases, 61
Crackers, 151–152
Crawfish Barquettes, 118
Cream Cheese and Pistachio Filling, 85
Cream Cheese Rolls, 104
Crêpes, 107
Crêpes, Cocktail, 145
Fillings for, list of, 146
Croque Monsieur with Brioche, 145
Croquettes, 125–129
Béchamel Sauce for, 126
Beef, 128
Cheese, 129
Chicken, 125
Chicken and Mushroom, 126
Clam, 127
Codfish, 127
Corned Beef Balls, 128
Ham, 129
Lobster, 126
Marron, 127
Cucumber
Open Face, 100
Rings, Crisp, 48
Rings, Fillings for, list of, 49
Salpicon, 88
Spread, 71
Curried Cheese Balls, 29
Curried Chicken
Barquettes, 116
Filling, 86
Paste, 77
Curried Eggs, 42
Curried Eggs, Variations, 42
Curried Shrimp Canapés, 112
Curry Butter, 68
Curry of Fruits, 57–58
Curry Mayonnaise, 47
D
Daiquiri, 11
Danish Canapés, 81
Danish Ham Rolls, 17
Dark Rum Cocktail, 12
Deviled Eggs, 41
Dill Pickles, Stuffed, 50–51
Don’ts for cocktail parties, 2–3
Dos for cocktail parties, 3–4
Dressings
French, 46
Roquefort I, 46
Roquefort II, 46
Russian, 47
Duck, Chinese Roast, 26
Duck Salad for Shells, 25
E
Egg, Eggs
Anchovy, 41
Avocado, 44
Cheese, 43
Chicken, 44
Curried, 42
Curried, Variations, 42
Deviled, 41
Fines Herbes, 44
First Course, 161
Fish, 44
Hors d’Oeuvre, 40–44
Open Face, 100
Pâté, 41
and Sardine Canapés, 112
with Sardines, 43
Seafood, 43
Smoked Turkey, 42
Tartar, 43
Virginian, 42
Equipment for making hors d’oeuvre, 15–16
Escargot Canapés, 112
F
Fillings for Bread Rings
Cream Cheese and Pistachio, 85
Curried Chicken, 86
Ham and Chicken, Variations, 86
Tartare, 85–86
Fillings for Choux
Asparagus Purée, 88
Avocado, 88
Celery Root Salpicon, 88
Raw Beef Paste, 89
Salpicon à la Reine, 88
Salpicon de Concombre, 88
Fines Herbes Butter, 65
for Veal, 19
Fines Herbes Eggs, 44
First Course Hors d’Oeuvre, 155–162
Cheese, 160
Eggs, 161
Fish, list of, 158–159
French Inn, 156
Meats, list of, 157–158
Salads, 160
Suggested Combinations, 161–162
Vegetables, list of, 159–160
Fish
Aspic for, 35–36
Brochettes, list of, 37
Broth for Aspics, 35
Eggs, 38–39
en Brochette, 36–37
First Course, 158–159
Fritters, list of, 121
Mousse, Individual Molds, 36
Flaky Pastry, 64
Foie Gras Open Face, 98
Forcemeat Sandwich, 24
French Dressing, 46
French Seventy-Fives, 13
Fried Toasts, 61
Fritters, 120–122
Batter, 120
Fish, list of, 121
Meat, list of, 121
Miscellaneous, list of, 122
Poultry, list of, 121
Vegetable, list of, 120
Fruit Hors d’Oeuvre, 52–58
Fruits in Curry Sauce, 57
Fruits Pickled and Spiced, 55
G
Garlic Butter, 67
Glassware for cocktail parties, 7–8
Grecque, Sauce, à la, 159–160
Green Mayonnaise, 32
Gruyère Canapés, 82
Gruyère and Ham Canapés, 82
H
Ham
Barquettes, 118
Canapés, 110
and Cheese Canapés, 111
and Chicken Spread, 73
Chopped, Open Face, 100
Croquettes, 129
and Egg Open Face, 98
with Melon, 56
and Olive Canapés, 110
Rolls, Danish, 17
and Sardine Canapés, 112
Spread, Nos. 1, 2, 3, 4, 5, and 6, 71–72
Tarts, 137
and Tongue Spread, 73
Hamburger Balls, 142
Harlequin Canapés, 80
Hazelnut Spread, 78
Highball Sandwich, 95
Hors d’Oeuvre, xvi
Cold, 15–58
as First Course, 155–162
Hot, 106–146
Hors d’Oeuvre en Brochette, 138–139
Beefsteak, 138
Chicken Livers, 139
Kidney and Lamb, 138
Kidneys and Mushrooms, 139
Seafood, 139
Shish Kebab for Cocktails, 138
Horseradish Butter, 68
I
Italian Canapés, 114
J
Jack Rose, 13
Jeanne’s Anchovies, 37–38
K
Kibbi, 141
Kidney and Lamb en Brochette, 138
Kidneys and Mushrooms en Brochette, 139
L
Lamb
Kibbi, 141
Kidney Barquettes, 117
Slices Piquant, 19–20
Larder Suggestions, 165
Linens for cocktail parties, 9
Liver Paste Open Face, 98
Liver Strudel Rolls, 140
Lobster
Barquettes, 116
Canapés, 81
Croquettes, 126
Mayonnaise, 33
Spread, 74
Louis Dressing, 33
M
Manhattan, Dry, 10
Manhattan, Standard, 10
Marron Croquettes, 127
Martini, 1940, 10
Martini, 1961, 10
Mayonnaise
Chutney, 47
Curry, 47
Green, 32
Louis Dressing, 33
Mustard, 47
Rouge, 33
Meat
First Course, 157–158
Fritters, list of, 121
Hors d’Oeuvre, 17–26
Melba Toast, 60
Melon Mélange, 52–53
Mexican Cheese Balls, 30
Mint Butter for Cold Roast Lamb, 20
Mornay Sauce, 109
Mousse Molds of Fish, Individual, 36
Mushroom, Mushrooms
Butter, 68
Caps filled with Roquefort, 30
Sandwich, Hot, 104
Spread, 73
Mustard Butter, 69
Mustard Mayonnaise, 47
My Favorite Bloody Mary, 14
N
Nutburger Balls, 142
Nuts, list of, 147–148
Nuts, Salted, 148–149
O
Old Fashioned, 12
Olive Cheese Balls, 29
Olives, 149
Olympia Biscuits, 143
Open-Face Sandwiches, 97–101
Avocado, 101
Chicken, 97
Chicken and Ham, 98
Chicken and Tomato, 101
Chopped Ham, 100
Cucumber, 100
Egg, 100
Foie Gras, 98
Ham and Egg, 98
Liver Paste, 98
Roast Beef, 100
Roquefort, 100
Salami and Chives, 99
Sausage and Cheese, 99
Shrimp, 101
Smoked Salmon, 99
Tomato and Egg, 99
Tongue and Watercress, 99
Oysters, 39
and Bacon, Broiled, 143
Fines Herbes, Broiled, 143
Olympia Biscuits, 143
P
Parma Ham, Rolls, list of, 23–24
Pasties, Small, 130–131
Fillings for, list of, 130–131
Pastry, Flaky, 64
Pâté Eggs, 41
Peggy’s Radishes, 51
Pepper Butter, 67
Pepper Slices, 49
Pickle-and-Olive Butter, 24
Pickles, 147
Pineapple, Stuffed, 54
Stuffings for, list of, 54
Piquant Butter, 69
Piquant Lamb Slices, 19–20
Piquant Veal Slices, 19
Pork, Chinese Roast, with
Mustard, 26
Pork Rolls, 20
Potato Chips, 150
Poultry Fritters, list of, 121
Prosciutto, Rolls, list of, 23–24
Puff Paste, 63
R
Radishes, Peggy’s, 51
Red Caviar Canapés, 81
Rillettes de Tours, 77
Rolled Sandwiches, 105
Roquefort
Butter, 66
Canapés, 80
Cheese Balls, 30
Dressing I, 46
Dressing II, 46
Open Face, 100
Spread, 70
Spread, Variation, 70
Russian Dressing, 47
S
Salads, First Course, 160
Salami
Canapés, 82
and Chives Open Face, 99
with Herbs, 21–22
Parmigiana, 22
Salmon Rolls, 33
Salpicon à la Reine, 88
Salpicon of Celery Root, 88
Salpicon de Concombre, 88
Sandwich Fillings, list of, 92–94
Sandwich, Highball, 95
Sandwiches
with Champagne or Punch, 96
Cocktail, 90–105
Open-Face, 97–101
Rolled, 105
Sandwiches, Hot, 102–105
Bacon and Hazelnut, 105
Cheese Rolls, Toasted, 103
Chicken Giblet, 103
Chicken Hamburgers, 104
Cocktail Hamburgers, 102
Cream Cheese Rolls, 104
Mushroom, 104
Sardine
Butter, 67
and Egg Canapés, 80
Eggs, 43
Sauces
à la Grecque, 159–160
Béchamel, Basic, 109
Béchamel, for Croquettes, 126
Mornay, 109
Vinaigrette, 159
Sausage Balls, 142
Sausage and Cheese Open Face, 99
Savory, xvii
Scallop Bouchées, 124
Screwdriver, 11
Seafood
Cold, Sauces for, 32–33
Eggs, 43
en Brochette, 139
Hors d’Oeuvre, 32–39
Shish Kebab for Cocktails, 138
Shrimp
Barquettes, 119
Butter, 66
Curried, Canapés, 112
Open Face, 101
Spread, 74
Side Car, 13
Smoked Salmon Butter, 67
Smoked Salmon Open Face, 99
Smoked Turkey Eggs, 42
Smörgåsbord, xiv
Soft Drinks, 153–154
Sours (Whiskey, Rum or Brandy), 13
Spreads, 70–78
Beef, 75
Cheese and Anchovy Paste, 74
Chicken, Nos. 1, 2, 3, 4, and 5, 75–76
Chicken and Cheese, 74
Chicken Marron, 77
Chipped Beef, 71
Chutney, 71
Crabmeat, 74
Cucumber, 71
Curried Chicken Paste, 77
Ham, Nos. 1, 2, 3, 4, 5, and 6, 71–72
Ham and Chicken, 73
Ham and Tongue, 73
Hazelnut, 78
Lobster, 74
Mushroom, 73
Rillettes de Tours, 77
Roquefort, 70
Roquefort, Variation, 70
Shrimp, 74
Stilton, 70
Swiss Cheese and Egg, 73
Swiss Cheese and Olive, 73
Tongue, 71
Veal, 75
Stilton Spread, 70
Stinger, 14
Stocking the Larder, 163–166
Strawberries, 53–54
Strudel Rolls, Liver, 140
Sturgeon Butter, 67
Sweetbread Bouchées, 124
Sweetbreads in Shells, 25
Swiss Cheese
Balls, 30
and Egg Spread, 73
and Olive Spread, 73
T
Tartar Balls, 23
Tartar Eggs, 43
Tartare Filling, 85
Bacon, Aunt Lizzie’s, 136
Ham, 137
Tea Table, 154
Toasts, Fried, 61
Tomato Butter, 68
Tomato and Egg Open Face, 99
Tomatoes, Stuffed, 50
Tom Collins, 12
Tongue
with Asparagus, Nos. 1 and 2, 18–19
with Roquefort, 18
Spread, 71
and Watercress Open Face, 99
Tuna Fish Spread, Nos. 1 and 2, 75
Turkey Straws, 21
V
Veal Slices, Piquant, 19
Veal Spread, 75
Vegetable, Vegetables
First Course, 159–160
Fritters, list of, 120–122
Hors d’Oeuvre, 45–51
Hors d’Oeuvre, Dressings for, 46–47
Vermouth Cassis, 13
Vinaigrette Sauce, 159
Virginian Eggs, 42
Vodka Martini, 11
W
White Satin, 11
Z
Zakuska, xiv