LA BONNE CUISINE.

Auckland Star, Volume LXVIII, Issue 25, 30 January 1937, Page 3 (Supplement)

LA BONNE CUISINE.

APPETITE TEMPTERS.

A FEW SUGGESTIONS.

(By A FREXCH CHEF.)

What's the difference between a canape and an hors d'oeuvre! Between a cocktail and an appetiser ? To clear up slight confusion in the minds of several inquirers, we'll give this answer: A canape is an hors d'oeuvre, a cocktail is an appetiser, but this is not necessarily true the other way round! Hors d'oeuvre is simply the French word for appetiser, and canapes—also a French word—and cocktails are forms of appetisers. A canape is distinguished by its bread, toast, cracker, pastry, or potato-chip base. A cocktail is usually a beverage, but may take the form of a mixture of fruit, sea food, or vegetables with a tart sauce or dressing, served in a cocktail glass. The Breton appetiser called "Daoulas," consists of such an array of delicacies, that it almost rises from the appetiser class, to become a full meal. It is made up of numerous dishes, many of them fish combinations, and usually is placed on a side table, from which each guest

helps himself before sitting down at the dining table. Smoked and pickled fi>h. fish salads, cottage cheese and capers, spicy meat loaves, stuffed celery, spicy meat, jellied egg salad, beet salad, mixed pickles and plenty of crisp waters, are usually present. \es, all at once. It if ea «v to forget about the dinner course following, and to gorge yourself upon "Daoulas."

An Appetiser From Monte Carlo. j The people of Monte Carlo, that I delightful little Republic on the blue Mediterranean. have a distinctive appetiser called ''Antipate. 11ns appetiser usuallv comes to you in an individual serving dish, and the' spicy bits of food look so attractive, that you hesitate to attack them with your cocktail fork.

A colourful assemblage of pickled carrots, artichoke hearts, mixed pickles, salami, a-nchovy, slices of beets and tomatoes, and pickled mushrooms, may greet you. Most of the vegetables have been marinated in French dressing. It is possible to buy an antipate assortment in tins, and you may add to it bits of stuffed celery, sliced egg, and a curl of lettuce, for serving. This is a simple way of serving a complex appetiser. Delicacies to be Served in "Daoulas." You may not be interested in serving "Daoulas" is the home —that would be making a great deal of work for you — but you might want to have recipes for i several of the tantalising delicacies ! I which the Bretons like to include in ' their hors d'oeuvres.

Herring Salad. —One salted herring, two soft cooking apples, four mediumsized potatoes, live medium-sized beets, one and a half tablespoonfuls finely chopped onion; . three tablespoonfuls vinegar, two tablespoonfuls sugar, quarter teaspoonful white pepper, three quarter cupfuls cream beaten, one hardboiled egg for garnish. Method. —Cut herring into fillets and soak overnight. Dry, bone, and skin, and cut fillets into tiny cubes. Peel and

cube cooked potatoes and beets. Cube raw apples. Mix just before serving, adding seasonings. Add cream last. Cream should be whipped until thick, but not stiff, or it will curdle when mixed with the salad. Serve mixture cold on a platter garnished with egg slices. Vegetable in Aspic.

Six small carrots cooked and sliced. 1 small head cauliflower cooked and broken, half-cupful cut cooked spring beans. 1 cupful cut tinned asparagus. 1 cupful tiny tinned peas, half-cupful diced fresh cucumber. 3 cupfuls liquor from vegetables, li tablespoonfuls gelatine. half tablespoonful brandv. Method: Cook the vegetables in sli°htlv salted water and save this liquor.' adding the liquor drained from the tinned vegetables. Soak the ge a ine for five minutes in a little of the cooled liquor, and dissolve in the re? _° which is hot. Cool, add vegetables and brandv. Chill until the jelly is set. Serve'on a platter garnished with lettuce and tomatoes. A bowl of mayonnaise should be served with the salad.

Mayonnaise Parisieine. Six ounces fish. 3 minced hard-boiled ecrrg. anchovy fillets. mayonnaise, 3 sniffed olives. 4 medium new potatoes, wafer slices of cucumber and beetroot, salt and pepper. . . Method: Boil the potatoes in their iac-ket-. Peel while hot and mash well. Flake fish and mix with potatoes, then add the egg. Season and put into a mould, and*leave, for 10 minutes or until just before it is required. Top with stiff mayom.pise. Garnish with beetroots. cucumber and sliced olives. Lay a curled anchovy carefully on top. Servo with a eauceboat of mayonnaise.