RECOMMENDED RECIPES

Evening Post, Volume CIX, Issue 40, 15 August 1925, Page 15

RECOMMENDED RECIPES

LUNCHEON AND SUPPER DISHES.

Asparagus Toasts.— 25 head asparagus, i pint good white sauce, grated cheese,. 4 croutons buttered toast. Cook the asparagus until tender, and cut it into small pieces the size of a pea. Make the sauce hot, add the asparagus to it, and arrange some on each piece of toast. Shake some finely-grated cheese on each, put under a grill until a delicate brown, and serve at once.

Sole Mayonnaise (by request).—^2 sole*. £ a cucumber, 1 lettuce, 8 prawns, 6 radishes, mayonnaise sauce, salt pepper. Remove the black skin only- from the fish and fillet them—there will be eight fillets. Lay these on a board, the skin side on top, sprinkle them with pepper, salt, and a squeeze of lemon juice, and fold in two. Lay the fillets on a greased tin, cover with greased paper, and cook in a moderate oven 10 to 15 minutes. Let the fillets get cold, then trim them neatly. Coat each one with some thick mayonnaise, to which a little liquid aspic, jelly has been added. Let this set; then decorate the fillets with thin slices of radish in a row down the middle of each. Shred some of the lettuce, mix with any trimmings from the fish and a. spoonful of mayonnaise; arrange.this on a dish and place the fish round. Put the heart of the lettuce in the centre, and garnish with the prawns and thinly sliced cucumber.

Lobster and Egg Salad.—l mediumsized lobster, loz butter, 1 gill mayonnaise sauce, 3 hard-boiled eggs, salad. Shell the eggs and cut them round in halves : take out the yolks carefully, put the yolks and butter into a basin, and mix them very thoroughly. , Season nicely. Chop the meat from the lobster, not too finely, mix it with the mayonnaise, using enough sauce to moisten it well. Pill the white egg cases with the lobster mixture, three parts full. Rub the yolks of eggs through a coarse sieve or strainer, so as to look light and leathery. Put a nice pile of this on top of the lobster. Arrange some nicely prepared ealad on a dish, put some lobster and egg mixture in the centre, arrange the stuffed eggs on top, and serve with thin brown bread and butter. For three or four persons. . '

Asparagus Pudding.—2s head* of asparagus, 3 eggs, 2oz lean ham, 2oz butter, 6oz flour, 4 tablespoonfuls milk, seasoning. Cook the asparagus for ten minutes, drain and cut in £in lengths. Melt the butter in a pan, add the ham. chopped up finely, and fry for three minutes, Add the asparagus and 1 mix well: then let it cool a little. Beat the eggt, mix the flour and milk quite wnoptnly, add the eggs, mix in the warm.upongus and ham, and season to taste. Pour into a well-buttered basin or mould, cover with buttered paper and steam for one and a half hours. Turn out on to a hot dMi and serve at once. This. It very good served with roast lamb.

Chicken Cases.—Gat up some cooked chicken* into small dice and make hot in some thick, rich white sauce. Fill some pastry cases with the mixture, seasoning well. Put a slice of cooked tomato on each, and on the tomato a poached egg. Covor with sauce, and put another piece of tomato on top. Ser/re on a hot dieh garnished with parsley. The pastry easc3 should be of good ehort pastry, .cooked in patty pans. , This ia a very nice luncheon or supper dish. Meringue Glace.—6oz castor sugar, whites of 3 eggs, } pint boiled|custard, gill cream. Whip the whites of the eggs until very stiff and dry, and fold .in lightly the sugar. Oil or lightly butter some sheets of foolscap paper. Pu4 meringue mixture on them in tablespoonfuls, shaping nicely, dust them well with castor sugar, and place them in a cool oven until set firm and lightly coloured. Remove from the paper and press in th« centres^, return to the oven to dry for a few minutes, and then leave until cold. Make a good custard with the yolks of the eggs, flavour with vanilla, and sweeten well. Leave until cold, then mix in the cream that has been whipped until stiff, and freeze the custard. Fill th« meringues with the frozen custard, pfaca in pairs, and pipe them with whipped cream. ■