APPETISERS

Wairarapa Times-Age, 9 July 1938, Page 4

APPETISERS

PLEASANT TO THE PALATE. MUST BE CHOSEN CAREFULLY. An appetiser, as its name implies, must be as pleasing to the eye as to the palate. Therefore, those little bits of this and that, set upon tiny biscuits or croutons, or perched on toothpicks, must be chosen carefully, combined artfully, and delicately handled. Garnishing for Hors D’Oeuvres. Parsley, chopped in sprigs, tomatoes, slices of onions, cucumbers, cold carrots, gherkins, green peas, French beans,. butter balls and shells, aspic jelly, patterns of thick mayonnaise, pink or green, made with a paper funnel, lemons, olives, plain and stuffed, radishes, watercress, lettuce hearts, and flowers. Dishes can be decorated with many pleasing patterns. Radishes can be decorated with many, pleasing patterns. Radishes may be cut in half and arranged to give the effect of a double cherry. ’Slices of the white of hard-boiled egg may be used to form an anemone with a little of the yolk. Stars and other patterns can be designed with crumbled egg-yolk, gherkins, radishes, and beetroot. Russian Eggs. Poach the eggs, strain and cool. Arrange on a lettuce leaf on a small plate. Cover with mayonnaise and sprinkle with a tablespoonful minced ham and a little chopped parsley. Eggs Julian. Shred the outer leaves of a lettuce finely, use it on a salad plate. Cut the heart in quarters and arrange in the middle. Surround this with slices of hard-boiled egg and cover with mayonnaise. Decorate the surface with fillets of anchovy, olives, sliced gherkins, and slices of beetroot. Eggs With Caviare. To each egg-yolk allow half a teaspoonful caviare (or bloater paste), half a teaspoonful chopped eschalot, half a teaspoonful French dressing. Mix well, refill the white with the mixture, serve on slices of tomato, and garnish with sprigs of watercress. Croutes a L’ltalienne. Take a small square of fried bread, three slices beetroot, three slices hardboiled egg. Place a slice" of beetroot on the crouton, then a slice of egg and so on. On the top slice of egg place a stoned olive. Sprinkle with anchovy sauce. Hors D’Oeuvres Alsacian. Use a large oval salad dish. Cover the bottom with as much mixed vegetable salad as required, then hide this with thick mayonnaise, coloured or plain. Use as many hard-boiled eggs as there are people. Cut slice from each end. Round each egg, arrange three thin slices of anchovy fillet or of tomato that will fit tightly and give the effect of a little barrel. Place the eggs on the mayonnaise and use a caper and a clove to give the effect of a tap. Around the edge of the dish place a crown of sliced brawn or ham. Garnish with flowers. Hors D’Oeuvres Tartare. Use the yolks of four hard-boiled eggs. (The whites can be used to decorate another dish). Pound these with four anchovy fillets, several capers, parsley, mustard, salt and pepper. Butter thin slices of toast and spread them with this mixture. Cover with a thin slice of ham and decorate with several slices of gherkin. Caviare Croutes. Caviare, anchovy fillets,. mayonnaise, bread for croutes, parsley, lemon juice. Cut the bread into rounds one and a half inches across and half an inch thick. Scoop out the centres, fry a golden brown. When the croutes are cold, line them with mayonnaise, then put a little caviare (which has been seasoned with lemon juice) in the centre of each, and garnish with strips of anchovies. Decorate with small sprigs of parsley.