Our Cookery Corner

Radio Record, Volume V, Issue 13, 9 October 1931, Page 32

Our Cookery Corner

A Rumanian Hors d’ceuvre. Ingredients: % lb. cooked ham, 1 hard-boiled egg, a small onion, 2 or 3 pickled anchovies, mint, 2 tomatoes, salt and pepper. Method: You will need a number of empty egg shells for this dish. When you are poaching or scrambling eggs, just break the tops off the shells and slip the eggs out, retaining the rest of the shells intact. Or you can save the shells after the family have had boiled eggs. Chop the ham finely and add to it the mashed hard-boiled egg, the chopped onion, the cut-up anchovies, and the chopped mint. Scald and = skin the tomatoes, pound them to a pulp. and add 'to other ingredients, with salt and pepper. Mix all thoroughly. Stuff ‘this mixture firmly into the washed egg shells, taking care not to break these. Place a tiny sprig of watereress or parsley on top of each, and serve in pretty egg cups as a hors d’oeuvre,

Thatched House Pie. Method: Take a deep pie-dish, rub inside with 2o0z. butter, and spread over it 20z. vermicelli. Make a good puff-paste and line dish with it. Fill with steak and kidney, cut into dice about lin. square, or, if preferred, veal, ham, and slices of hard-boiled egg. Season with pepper and_ salt, eover with pastry, and bake in moderate oven about two hours. Turn on to dish upside down, when the vermicelli will appear like thatch-hence the name. Serve when cold. Salmon Mould. Method: Mix the contents of a small tin or 4lb. of fresh salmon with 20z. of butter, 1 cup of breadcrumbs, 1 tablespoonful of chopped parsley, a little anchovy sauce, and salt and pepper. Moisten these ingredients with a beaten gg, and turn the mixture into a greased basin, sprinkled with raspings. Steam the mould for 1} hour, then turn it out and serve with caper sauce or brown "Slavye