Some Hot Savouries

Press, Volume CVII, Issue 31551, 13 December 1967, Page 3

Some Hot Savouries

(By CELIA TIMMS) Savouries served at a formal party should always include hot ones. Irrespective of the temperature winter or summer the hot savouries are the most popular with guests. Here are three suggestions I feel sure you and your guests will enjoy. They are for the time-honoured savoury, Angels on Horseback, Delices Gruyere and Curry Pinwheels. ANGELS ON HORSEBACK You will need: 1 doz tinned oysters 4oz fat bacon 12 croutons chopped parsley Lemon juice Anchovy butter Cayenne pepper Method: Cut bread into small rounds with a biscuit cutter. Fry these a golden

brown in hot butter or oil. Drain on absorbent paper. Cut bacon into pieces only sufficiently large to roll around the oyster tightly—or cut the bacon into rounds to fit the bread. Sprinkle the oysters with lemon juice and cayenne. Spread the croutons with anchovy butter, cover with bacon and top with an oyster. Pop into a hot over or under the grill until the bacon curls. Before serving sprinkle with parsley. DELICES AU GRUYERE You will need: 4 tablespoons butter 4 tablespoons flour f pint milk 8 tablespoons grated Gruyere cheese 2 egg yolks Nutmeg Pepper Salt Additional flour Egg Milk Fresh breadcrumbs Oil for frying Method: Melt the butter in

a pan, stir in the flour and cook, stirring continuously. Pour in milk which has been brought to the point of boiling in a separate pan. Mix with a whisk to avoid lumps. Simmer for a few minutes; add cheese and nutmeg. Continue cooking over boiling water, stirring continually, until the cheese is blended into the sauce. Remove from the heat and stir in the beaten egg yolks. Season to taste with salt and pepper. Continue to cook over boiling water, being very careful not to let mixture boil. Spread this in a shallow tin and allow to cool. Cover with waxed paper and chill for at least three hours, or until needed. Before serving cut into small rectangles; flour lightly, dip in egg beaten with a little milk and one tablespoon oil; drain and roll in fresh breadcrumbs and fry in hot oil until golden. Serve immediately. CURRY PINWHEELS This recipe makes a large quantity. Adjust according to requirements. PASTRY 12oz self-raising flour 4oz plain flour i teaspoon salt Pepper 4oz butter 1 egg 1 cup milk Melted butter FILLING 21b minced steak 1 tablespoon butter 1 grated onion 3 teaspoons curry powder Salt Pepper

. Method: Melt the butter in large pan and saute the onion lightly. Add meat and cook, stirring constantly, until it changes colour. Mix in the seasonings and allow to cool. Make pastry in the usual way and roll out to 'Jin thickness. Brush with melted butter and spread with the meat mixture. Roll up and cut into small wheels. Bake in a hot oven eight to 10 minutes.