COOKING FOR 1968 Turkey Loaf

Press, Volume CVIII, Issue 31864, 17 December 1968, Page 3

COOKING FOR 1968 Turkey Loaf

i'By CBLIA TIMMSf Another Turkey Loaf can be made from left-over pieces into a most glamorous type of sandwich. For a picnic or an out-of-doors meal at home, it is ideal.

You Will Need: 1 large round loaf of bread, wholemeal or white 6 oz finely minced turkey meat 3oz butter ' 2 tablespoons well-sea-soned, thick white sauce 2 bananas 1 sweet eating apple Lemon juice 2 tablespoons chutney 6 oz cream cheese 4 gherkins Small green pepper Tomato cress or lettuce Method: Cut loaf across into three or four slices. Mix turkey to a smooth paste with the white sauce. If in

four slices, spread turkey mixture on bottom and upper slice. Place spare slice on top of bottom one and press down firmly on turkey filling. Butter this slice on top, then spread with sliced banana, grate apple on top, sprinkle with lemon juice to prevent discolouration. Add the chutney and press the second turkey covered slice on top of this one. Again press firmly. Top with the final crust of the loaf. Cover whole with eream cheese as though icing a cake. Chill. Before serving decorate with the gherkins sliced lengthwise and arrange in fan-shapes, placed at equal distance round the loaf. Between each fan place a diamond shaped piece of pepper. The bottom can be edged with overlapping sliced tomato and a tomato slice can be placed in top centre, topped with a sprig of watercress or parsley. To serve, cut the loaf down from top to bottom in thick “sandwiches.”