Finnan Haddie Canapés
Broiled Trout, Maître d’Hôtel
Bouchées of Sweetbread
Roast Crown of Lamb, Currant Mint Sauce
Oyster Plant au Gratin
Sautéd Quail à la Moquin
Grape Fruit and Pepper Salad
*Vanilla Ice Cream, Fruit Sauce
In 1914 January 20 was a Tuesday. Why are we having a formal dinner on Tuesday? It’s my sister’s birthday and that’s a good enough reason for me.
There is a lot going on in this meal…
Finnan Haddie is cold-smoked haddock. Our local butcher shop carries it, so I should give it a try.
Bouchées are small pastry cases.
The Potato Balls are shaped with a French vegetable cutter. They were used to cut fruits and vegetables into ball shapes, but I have yet to find an image of one, let alone an actual cutter. Let me know if you’ve ever seen one!
Oyster Plant is a common name for salsify and according to Fannie Farmer “Oyster plant is in season from October to March.” I haven’t found a recipe for Oyster Plant au Gratin, but you could probably make Potatoes au Gratin and substitute salsify root. Fannie Farmer says to cook it so: “Wash, scrape, and put at once into cold acidulated water to prevent discoloration. Cut in inch slices, cook in boiling salted water until soft, drain”.
Quail à la Moquin is presumably named after restauranteur Henri Mouquin. Mouquin came to New York from Switzerland, via Paris, and began his career as a waiter at the famed Delmonico’s. Mouquin opened three restaurants in New York, with his wife, Marie Granjean as chef. She is credited with introducing French onion soup to the United States.
There are two recipes for Marguerites in The Boston Cookery-School Cook Book. Both look like sweet little treats. One is a pastry and the other is more like divinity, but baked on saltines!
This project is supported by my Patrons on Patreon and donations from other enthusiasts of historic cookery. With your help I can acquire the unusual ingredients and equipment and do the research needed to continue my culinary adventures. Thank you so much!