SAVOURIES HOT AND COLD.

Horowhenua Chronicle, 7 September 1932, Page 7

SAVOURIES HOT AND COLD.

(By a French. Chef.) Savoury dishes, , botli hot and cold, afford ample choice as well as immense scope for effective designs, so that, no matter what season of the year, there should be no difficulty in finding a good number to select from when compiling a. menu. Savouries both hot and cold are always popular. During recent years, their popularity has considerably increased, with the result that a great number of savoury dishes are being constantly introduced. There are a number of articles preserved in pots and bottles, such as savoury fish and meat preparations that are ready for immediate use after being slightly heated and dressed on a croute, canape, or round of toast, and in this way, can be converted into dainty savouries. All preparations intended to be served as savouries, must be made up in small or individual portions. Cheese Frittetrs. One egg well beaten with pepper and salt and a little milk. Grate 3oz. of cheese, add the mixture to it with a piece of butter and a little more milk. Well butter some patty pans, put in the mixture, and bake in the oven about fifteen minutes. They should be slightly brown on the top; this makes five fritters. Another Egg Savoury. Fry a sliced onion in an ounce of butter till it is cooked, but not browned Add a teaspoonful of flour and whisk them well together, adding as much cream as will make it a thick batter. Put this mixture into a basin and break three eggs in singly, using only the yolks. Work into the butter, adding a little s9.lt. Beat the whites of the eggs to a stiff sauce and stir gently in. Place this mixture in a mould lined with buttered paper. Bake for three-quarters of an hour, and pour white sauce over them when ready to serve. Oeufs a 1% Normande. When quite cold, cut up six hardboiled eggs, turn out the yolks mix with finely dropped truffles, and then put the mixture into the whites. Serve in mayonnaise sauce, to which has been added chopned truffles. A plainer variation of this dish can be made with the yolks being mixed with a paste of pickled shrimps, instead of truffles, and garnished with young lettuce leaves.