DISHES FROM TOHEROAS

NZ Truth, Issue 1294, 25 September 1930, Page 20

DISHES FROM TOHEROAS

SOUP, FRITTERS ANDPATTIES A WAY up on the 90-mile beach beyond Auckland, New Zealand's own special and exclusive produce is found — the delicious shell-fish — Toheroas! They constitute our particular monopoly. By the epicures abroad, they are regarded as the delicacy of delicacies, and the Prince of Wales himself, when m New Zealand, was so intrigued by their peculiar flavor that he demanded a quantity to be sent back to England with him. Wholesome and , nutritious, Toheroas have a quite different flavor from any other fish and when you are entertaining, they should most certainly be included m the menu. While "Toheroa Soup" remains first favorite and is very simply prepared, there are several other dishes which would always be highly appreciated. Here are some excellent recipes: Toheroa Soup First strain the toheroas; then to one 2-pint tin of Tiki Toheroas add 3 quarts of water. Bring this to the boil and thicken with cornflour. Season to taste with pepper and salt, and then add 1 quart of milk. Chopped parsley can also be included or further seasoned with nutmeg. Tiki Toheroa Fritters Pour the liquor from tin into basin. Mince toheroas with onion and parsley and add to liquor. Stir m two tfeaten eggs and seasoning. Thicken with flour to batter, adding teaspoon of Edmonds Baking Powder. Fry on buttered pan. Tiki Toheroa Patties Make pastry m patty tins, and cook m oven. Mince toheroas very fine and add liquor from can to same to make a thick paste, adding pepper and salt to taste. Place m patties and bake for five minutes. Tiki Toheroa Curry Pour liquor from tin into saucepan. Mince and add toheroas; boil and add curx-y to taste, and flour to thicken. Scalloped Toheroas Pour liquor from the tin into basin. Mince toheroas with onion and celery, and add to liquor. Mix m two cups of breadcrumbs. Stir m one beaten egg and season to taste. Bake m buttered piedish 20 minutes m a quick oven. ANSWER TO CORRESPONDENT "Beginner" (Wanganul): Half cup boiling water, 2ozs. butter, 3ozs. flour, 2 eggs. Method: Put water and butter into pan, and when boiling, take off and add flour; stir until smooth and free from lumps. Then cook again for a few seconds until the mixture curls up and forms into a ball. Take off the fire and cool slightly and , k then add the eggs one at a time. Beat well. When cold put finger length of 7nixture on a cold greased tray and bake m a quick oven for about 25 minutes. They should be brown and puffed up. When cold ice tops" with chocolate icing and fill with whipped cream.