THE A.C.E. RECIPE

Evening Star, Issue 22454, 26 September 1936, Page 25

THE A.C.E. RECIPE

(Contributed, by the Association for Country Education.) PASTRY SAVOURIES Last week we had an inquiry for ideas for fillings for savouries whieh have for their ~ foundation pastry in the form of patty cases or fingers. The suggestions we offer are these:— Oyster.—Oyster, white sauce, nutmeg, lemon juice. Crayfish.—Crayfish, white sauce, parsley (choppea), lemon juice. Salmon.—Salmon, white sauce, parsley (chopped), lemon juice. Sardine.—Sardine, white sauce, parsley (chopped), lemon juice. Smoked Fish. Smoked fish, white sauce, lemon juice. Curried Fish.—Fish (cooked), curry powder, onion juice,- white sauce,' lemon juice. Sweetbread, Green Pea.—' Sweetbreads, white sauce, cooked green peas. Sweetbreads and Bacon.— • Sweetbreads, white sauce, fried chopped bacon. Brain and Nut. Brains, 'ground nuts (walnuts), white sauce. Green Pea and Celery.—White sauce. green peas, finely-cut cooked celery. Cheese and Celery.—Cheese sauce and cooked chopped celery. Cheese and Asparagus.—Cheese • sauce and asparagus. Cheese and Egg.—Cheese sauce and hard-cooked chopped egg and chopped parsley. Egg and Ham.—Finely-chopped ham, finely-chopped hard-cooked cg£s, onion juice, white sauce, mustard, Worcester sauce. Mushroom.—Mushrooms, white sauce. Celery, Baoon, and Gherkin.— Celery, chopped cooked bacon, chopped gherkinj white sauce. Rabbit or Chicken. Minced cooked rabbit, white sauce, celery salt. Beetroot and Onion.—Finelychopped sauted onion, finely-diced cooked beetroot, and sour sauce (beetroot . water, pepper, salt, cornflour, sugar, vinegar). Sausage rolls.