A COLD SUPPER.

Hawera Star, Volume XLV, 20 February 1926, Page 15

A COLD SUPPER.

ATTRACTIVE DISHES. Cold supper dishes are a •welcome feature of the summer menu. They can be prepared earlier in the day and are ready for use when required for the supper table. Provence Eggs.—Take four hard-boil-ed eggs. Cut them in half and remove the yolk and pound with fillets of three anchovies, a tea-spoonful of anchovy sauce, two ounces of butter, some chopped watercress, salt and pepper. ' Rub this mixture through a sieve and fill the whites of the egg cases with it, forming handles, of parsley stalks over each. Serve on a bod of shredded lettuce, serving what is left of the mixture in the middle. Pour mayonnaise sauce over this, leaving the eggs to stand up clear from the green salad. Chicken in Jelly.—Melt some aspic jelly and mix with it about half its quantity of jelly made from bones boiled down. Take any scraps of chicken, cold ham, or veal, cut into small dice, and arrange in a mould with any leftover vegetables, diced. Three parts fill the mould, then pour the jelly up to the top, When cold and set serve with a garnish of parsley and sliced tomatoes. Glazed Sausage.—Mince one pound of steak and half a pound of bacon. Mix with six ounces of breadcrumbs, salt aud pepper, and one well-beaten egg. Boil in a floured cloth for ,two and a. half hours and leave in the water until cold. Glaze and decorate with hardboiled eggs, cut lemon, and parsley. 1 To glaze, mix quarter ounce of gelatine with half a teaspoonful of stock. Bring the liquid to boiling-point and brush over the sausage. The glaziilg gives a very attractive finish.

Stuffed Rolls.—One dozen fingershaped rolls, half a pound of cooked veal or chicken, two ounces cooked ham or bacon, one ounce of butter, half an ounce of flour, one gill of milk, salt, pepper, and cress. Chop the meat finely. Melt the butter in a saucepan, stir in the flour, add the milk,"and stir over the fire until it boils and thickens. Season the mixture well and leave until cold. Split the rolls in half lengthwise and spread a good layer of the mixture on one half and press the other half firmly down on it. Garnish with fresh parsley. ■