LA BONNE CUISINE.

Auckland Star, Volume LXVII, Issue 139, 13 June 1936, Page 3 (Supplement)

LA BONNE CUISINE.

FOR SAVOURY PALATES.

SOME NEW HORS D'OEUVRES,

(By A FREXCH CHEF.) Hors d'Oeuvre Etoile. Peel and cut large boiled beets into one quarter inch slices. Cover with Frencli dressing while hot, and set away to cool. Shape into stars. Cut a circle from the centre of each slice large enough to fit inside of it, a slice of stuffed olive, surrounded by a ring o£ hard-boiled egg white. Serve on a very thin slice of bread, toasted in melted butter, and sprinkle heavily with chopped parsley round the star. Escalopps de Crevettes. Cut hard boiled eggs m slices, and prepare some fairly thick white sauce, taking care that it is well seasoned. Take a five-proof china dish, grease it well, and sprinkle in some breadcrumbs. Then pour in some of the sauce, and lay the eggs and the shrimps on the top. Cover with the remainder of the squce, and sprinkle with more breadcrumbs. Cover with a few small pieces of butter, and put in a quick oven until brown on the top. Serve, garnished with cut lemon and parsley. Pain Grille au Cerf. Place a paper pattern of a stag on a slice of bread, and cut round it with a sharp, pointed paring knife, then toast very slowly in a moderate oven, until golden brown. Butter white hot, spread with a little anchovy and place on top a stuffed olive. Pate de Foie Gras. Pate de Foie Gras (or Creme de Foie Gras to be more economical) makes a good hors d'oeuvre. It can be served in many ways —in aspic, in terrine, in mousse and in cartouche. This last way is excellent, the foie gras is mixed with chopped trufllee, then rolled in thin pastry and fried. Salaae Truffee aux Cerises. For stuffed cherry salad select bottled black or white cherries. Drain and dry the cherries. Take the stones out, and replace each stone with a little pate de foie gras. Arrange the cherries on individual beds of lettuce or in one large salad dish. Garnish with mayonnaise dressing, mixed with an equal quantity of whipped cream, and serve.

Oeufs Durs aux Piments. Mix two finely chopped' hard boiled eggs with two tablespoonfuls of grated parmesan cheese, one-fourth teaspoonful of mustard, and one-fourth teaspoonful of salt, and moisten to spread with mayonnaise dressing—about three tablespoonfuls. Spread thinly on rounds of white and brown bread, which have been sature in butter until golden brown on. both sides. Heat in a 450fah. oven for three minutes. Serve on a napkin, garnished with cress. This recipe makes sixteen servings. Pain Bis aux Anchois. Top thin slices of toasted brown bread with the following: Cream together butter and anchovy paste, in proportion of one tablespoonful of butter and' one teaspoonful anchovy paste. Serve at once. Epinards Glace au Poivre Vert. After you have washed your spinach and added butter and cream, put aside to ice. Then cover with a green pepper dressing made as follows: One teaspoonful salt, 1 teaspoonful powdered sugar, two teaspoonfuls Worcestershire, half a cup salad oil, two-three tablespoonfuls vinegar, one green pepper, minced paprika. Sandwiches aux Piments For Chili sandwiches, butter thin slices of brown and : white bread. Place a piece of lettuce leaf on each. Slice of white bread, spread Chili sauce over the surface, and lay a slice of brown bread on top. Cut into desired shapes and serve as hors d'oeuvres. Other tasty hors el'oeuvres are: Ecrevisses (cray fish), served with a rich sauce, and sprinkled with chopped onions, but they are difficult to eat in a dainty manner. Carrots and peas, flavoured with nutmeg, have a strange oriental taste, and' artichokes stuffed with foie gras, and fried and then let to cool; olives, in their natural taste, sliced .oeetroot, not to forget potato salad, tomatoes stuffed with rice and meat, or with olives, or with foie-gras, or with fish., all make delightful liors d'oeuvres.