Hors d'Oeuvres Help the Menu

Radio Record, Volume VII, Issue 7, 25 August 1933, Page 47

Hors d'Oeuvres Help the Menu

By

Kuki

HE dictionary tells us that an "Hors d’Oeuvres" is a preliminary snack that does not form part of the regular menu. Whether the idea of hors d’oeuvres, as the name would imply, originated ‘in France I- do not know, but these "preliminary snacks" certainly figure largely in the menus of Fraice and other European countries, especially Russia, where they were known as "Zakooska." (To-day, one writes of Russia in the past tense). No dinner in a private house even began without zakooska of some kind. When guesis came to dine elaborate and varied zakooska were provided. Hors d’oeuvres are ideal for tempting jaded appetites. There is a French proverb which says that appetite comes with eating, and most of us know how true that iss We make a mere pretence at eating, till suddenly -we taste something particulatly pleas‘ing, and lo and behold! we find we . have an appetite and go on and make a substantial meal. Hors d‘oeuvres, apart from their goodness and the attractiveness they add to a méal, are a positive godsend to the housewife, for there is no reason why a whole meal should not consist of these fascinating dishes. A buffet supper of hors d‘oeuvres is not only most agreeable to guests but is also most convenient to the hostess, One of the most important’ things about food is its appearance, and the various colours of hors d’oetvres give a welcome touch of novelty to any -table. The following recipes for hors doeuvres will be found attractive and popular. Anchovy Eggs. Ingredients: 3 eggs, joz. butter, 1 teaspoon anchovy essence, @ little ‘cayenne pepper seasoning to taste. Boil the eggs hard, then immediately drop them cold water. Shell and cut ‘them in half across. ‘Remove 4 little off each end so that the halves will stand upright. Take ont the yolks and rub them with the other ingredients until smooth. Fill the white halves with this mixture so that it comes weéll above the rims. Garnish with the oad bits of white cut in strips. Decorate with cress or parsley. This type of hors d’oeuvres can be varied by changirtg the flavour of ‘the filling. Instead of anchovy, chopped chives, chopped ham, chopped. celery, parsley or grated Parmesan. cheese may be used with the other ingredients to form the filling. Oyster Cocktail. Take 4 to 6 oysters, 1 teaspoon lemon juice, 3 teaspoon grated horser adish, 1 teaspoon tomato sauce, a few grains cayenne, a drop or two Worcester sauce. pepper and salt to taste. The quantities given here are for one person, Choose the best small oysters, remove beards, place in a cocktail glass (or a large enough wine glass) and add: the other ingredients. Stand in a bed of ice. if possible, and serve.

This cocktail is supped with a spoon. Thin slices of brown bread and butter, or small cream crackers are served as an accompaniment. Olives a la Madras. Spread anchovy butter on a crouton of bread, ‘and put a stoned olive filled with anehovy butter on top. Curl an anchovy fillet round the base of the olive, garnish with chopped white of egg and parsley. , Another way is to use thin rounds of bread, spread with anchovy butter and dip in finely-chopped white of egg, then

place stoned olive filled with anchovy butter on top, and cur] anchovy fillet around. Anchovies and Beetroot. On a thin round of bread and butter place a thin round of beetroot, dipped in Wrench salad dressing and then a ring of white hard-boiled egg. Pass yolks through a sieve, add a finely chopped shallot and a few capers, flavour with a little anchovy essence and lemon juice, pile on centre of croutons and garnish with a strip of anchovy. Sardine ‘ Eggs. Mash together some sardines with hard-boiled egg yolks, season with anchovy essence, little yinegar or lemon juice, cayenne pepper, and some chopped pickled gherkins and little butter. Fill egg cases and garnish with cress seasoned with French dressing. Sardines a la Montpelier. Chop finely some watercress and work into some butter to make it green, seasdbn with salt, pepper and a little lemon juice. Spread on thin slices of brown bread, cut into fingers, dip into chopped egg white and lay a sardine on each. Garnish with egg yolk passed through a sieve.

Anchovy Biscuits. Rub one and «a-nalf tablespoons butter into six tablespoons flour, then mix into a firm dough with a little egg yolk beaten and mixed with a teaspoon anchovy essence, a a little cayenne pepper, ‘a few drops of carmine and a table‘spoon water: Roll out thinly, stamp into rounds about two inches in diame‘ter, prick with a fork and-bake in a hot oven until crisp. Use when cool. Cra yfish Cocktail. Use one cooked crayfish, ‘tomato ketchup, ‘Worcester sauce, pinch of cayenne pepper, 1 clove of garlic, This makes a very good and pleasing appetiser. Rub the inside of a bowl with the cut garlic clove. Flake the meat, add the other ingredients allowing 1 tablespoon tomato ketchup and a few drops of Worcester sauce to each person; mix all well together in the garlic-flavoured bowl and chill if possible, Serve in cocktail or large wine glasses with'a small spoon at each ‘place. Serve with brown bread and butter.

Nutty ‘things are always liked and these peanut recipes will delight you. Peanut Filling. Honey. Peanut butter. Walnuts. Lettuce. 7 Crushed pineapple. Mix strained honey with two cups of peanut butter, almost enough to make it spread easily. Then add three tablespoons of finely-ground walnuts, four tablespoons of head lettuce (shredded) and two-thirds of a cup crushed pineapple. Spread between slices of. nutrgisin bread. Pumpkin Nut Pie. 1 cup cooked pumpkin. + cup peanuts, 1$ cups brown sugar. + cup cinnamon. 2 cups milk, 2 tablespoons flour. 2 eggs. 4 rd grated coconut. Mix flour, spices, salt and sugar; "add slightly beaten eggs, ‘milk, coco-nut-and chopped peanuts: ‘Pour into a chilled pastry-lined plate; bake 4 immealately. Serve cold. If you’re handy with brush or crayons, see page 43.

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