A Company Luncheon for Six

Radio Record, Volume III, Issue 29, 31 January 1930, Page 32

A Company Luncheon for Six

(With recipes) which can be sevved HOT or COLD and prepared beforehand, leaving the hostess free for entertaining. Jellied Soup, Fish in Shells... Beef Olives. Green Peas. Pears in Ginger Ale. Cheese Straws.

dellied Soup. UT 3 pints of cold stock in a stew ‘pan and add 4b. of Jean neck of beef, finely minced, the crushed shells of 2 eggs, 1 small carrot, cut up, and 2 small onion left whole, a small piece of.celery and 6 pepper corns, 3 allspice, 1 clove,.and salt to taste. Whip the whites: of the eggs into a stiff froth and add lightly. Place over a gentle heat, until just on. boiling point, then Jet it simmer about half-an-hour, Strain through a clean dry cloth, add more seasoning if liked. Then place a thin strip of carrot in the bottom of 6 cups or glasses, pour in the soup,,. and place ‘tn the refrigerator to set, but: do not freeze. Can be served in the glasses with a tiny sprig of parsley, cress or 2 mint leaf on top, or turned out. Fish in Shells. ASH the yolks of 4 hard-boiled eggs with a fork until well mixed, add salt and pepper and about ilb. tinned salmon or any cooked fish, shredded or cut into small pieces, and 2 few shelled shrimps if obtainable. Stir in about 2 ounces of warmed butter and a tablespoonful or more of cream. Place the mixture in 6 shells or saucers, cover with mayonnaise sauce and trim each with the whites of eggs cut in rounds, sprinkling a little chopped parsley, herbs, or mint very sparsely over all. If to be served cold, place a slice of tomato or half a radish on the top of each shell, and place in refrigerator to harden. To make the mayonnaise sauce, mix half a teaspoonful of salt, half a teaspoonful of sugar, 1-8th teaspoonful of cayenne pepper with the yolk of one or two eggs (those left from the jellied soup), and when well mixed add half "a teaspoonful of vinegar, and about -3 of a cup of oil, at first drop by drop, stirring constantly. "When very thick add very gradually + tablespoonful of vinegar and one tablespoonful of lemon juice, beating until smoothly blended. The dressing should be thick enough to hold its shape.

~ Beef Olives with Green Peas. TPAKE 6 slices of fillet of beef (about Slb.) about 4 inches long and 3 inches wide, and if liked place-a slice of good bacon on each. Spread a thin layer of forcemeat on each, roll up tightly and fasten securely with twine. Melt the butter in a pan, put in the olives and fry in oven or on top of range until slightly browned. Pour off the fat, add rather less than a pint of brown sauce or thickened. gravy and simmer in oven (stored heat) or on top for 14 to 2 hours. ‘When done, remove string, arrange neatly on a pretty dish, pour the gravy round, and place in refrigerator to set gravy, adding a few cold green peas. For the forcemeat, take 4 ounces of fresh breadcrumbs, one tablespoonful each of flour, butter and chopped nuts, 4 teaspoonful of chopped parsley, mixed herbs and lemon peel, 1 small egg, pepper and salt. Mix all together well and use the egg to form a stiff paste. Pears in Ginger Ale. LACH 6 pears (6 halves’ or eyen quarters, if large, are sufficient) in refrigerator pan with equal quantities of the ‘pear syrup and ginger ale. Leave two hours or until mushy and serve before the fruit becomes frozen, in one large glass dish or small glasses, with whipped cream. Cheese Straws. AKE 4 ounces each of grated cheese, butter and flour. Rub the butter into the flour, add the cheese, salt and cayenne pepper to taste, and one well-beaten egg. ,Mix well and roll out about # of an inch thick. Cut into strips. the same width, and bake in moderate oven about 15 minutes. Notes. . ‘ These dishes can be prepared in an hour or two, and will keep perfectly in refrigerator a day or more. Should you decide to serve the meal hot, all yeu need do is to heat.the soup and place the Wish-in-Shells and Beef

Olives in oven. or in a pan and warm through. All these dishes (in increased quantities, of course) are suitable for a ball supper, with extra decorations and garnishings, if desired.