THE RIGHT RECIPE

Evening Star, Issue 22578, 20 February 1937, Page 24

THE RIGHT RECIPE

HORS D’OEUVRES EASILY PREPARED RECIPES. A careful selection of Hors d’oeuvres makes a tempting prelude to the luncheon or dinner menu, and gives distinction to an otherwise simple meal. The following dishes may all be prepared early in the day.— Potato and Anchovy Salad. Steam potatoes in their skins, peel while warm, cut in slices, and add a little grated onion. When cold dress with the following sauce Take two tablespoonfuls of slightly whipped cream, one of mayonnaise, one teaspoonful of tarragon vinegar, six boned and chopped anchovies, a little chopped parsley, and blend well together. Mock Foie Gras. Take a few chicken livers or four ounces of calves’ liver, a rasher of bacon, a tablespoonful of stock, and seasoning. Cook the liver, bacon, and seasoning in the stock. Pound these in a mortar and pass through a sieve. When cold serve on strips of toast or on cocktail biscuits. Sardines a la Diafale. Remove the skins and bones carefully from some sardines and season the fish Hghtly with cayenne pepper and a squeeze of lemon juice. Garnish with chopped capers. Asparagus tips wrapped in smoked ham fillet are served on crisp lettuce leaves. Small tomatoes can be skinned and stuffed with shrimps and moistened with mayonnaise. Butter beans make an excellent salad if soaked overnight, cooked gently until tender, and when cold dressed with a vinaigrette sauce to which a little chopped onion and parsley is added. Serve a dash of olives or gherkins and an assortment of rolls, split toast, and rye biscuits and small pats or balls of fresh butter. Something New in Biscuits. Half a pound butter, six ounces castor sugar, beat well together, add the whites ■of two eggs unbeaten, and a pinch, of salt. Then stir in half a pound flour. and half a pound of chopped walnuts and almonds' mixed. I)rop in spoonfuls on cold tray and bake in moderate oven, allowing room .to spread.