SAUSAGE ROULETTES

Press, Volume C, Issue 29557, 5 July 1961, Page 3

SAUSAGE ROULETTES

The single-handed hostess is often wiser to choose cocktail savouries which are put ready ahead and do not harm by waiting, rather than embark on tricky hot savouries. An oven of savouries means that she has to do the disappearing “ghostess” act, or struggle to extricate herself from introducing or entertaining her guests with a fixed smile, an anguished heart and a conviction that everyone else in the room must be smelling burning also.

Hot savouries are nicest if they can be managed adroitly. If not, make a virtue out of necessity and do something special in the cold canape line. These very new and very nice savoury pinwheels are a help, for they are delicious to eat and look unusually attractive, too. Ingredients: 1 packet processed eheese Whipped cream Tomato sauce Finely chopped chives 1 whole long chicken and ham sausage.

Method: In a vitamiser or food blender, beat half a packet of processed cheese with tomato sauce and a little cream to a stiff smooth paste. Turn into a bowl and chill. Combine second half cheese with whipped cream and chopped chives or parsley. beating until smooth and green.

With a very sharp knife, cut the sausage lengthwise into slices as thin as possible without breaking them. Spread a slicejywwith the tomato paste psd, roll up firmly. Roll a piece of waxed paper round and put it in a dish. Do a second slice with chive paste and roll .in the same way. Repeat Until all the slices are neatly rolled, some with red and some with green filling. Chill at least 12 hours, much longer if desired to prepare ahead. With a sharp knife cut into quarterinch thick slices.

Chicken Legs The recipe in the picture uses six chicken legs, but need not be as extravagant as it seems. The bodies of the chickens can be kept in a refrigerator till needed for roasting and the left-overs from them can be used up in this week's recipe for chicken fritters. If the birds you choose for grilling chicken legs are pot roasters, simmer for about an hour and allow to cook before grilling. Then you will also have a pot of soup stock. Ingredients: 6 chicken legs Cooking oil Salt Mixed spice Hungarian Sauce: i pint brown sauce 1 chopped onion 1 tablespoon butter li tablespoons brandy 1 tablespoon tomato puree J tablespoon Worcester sauce Paprika

Method: Brush chicken legs with cooking oil and a sprinkling of mixed spice and salt. Cook on both sides under a hot grill till browned. To make the sauce, brown the onion in butter, add brandy, bring to the boil. Add brown sauce for a suitable gravy made from vegetable extract) and let boil for a minute. Add i teaspoon of mixed spices, or more 'if wanted, salt and paprika. Serve with cooked rice and garnish this with green pepper rings, if available. or golden onion rings. Sprinkle rice with paprika. ★ Novel Sea-Food Dishes Many exciting ideas for entrees will be prompted by the novel sea-food dishes which are at present being manufactured at a Hornby glass factory. The dish fits into an outer dish designed to hold crushed ice. This type of container is very popular in Sydney, where it is used for serving shrimp or oyster cocktails, fruit salad, or anything that should come to the table cold.