SUNDAY NIGHT SUPPER

New Zealand Herald, Volume LXXII, Issue 22139, 19 June 1935, Page 5

SUNDAY NIGHT SUPPER

USEFUL SUGGESTIONS A savoury cold meal which can be prepared beforehand and is yet a little different from the usual boiled ham or cold joint is useful on Sunday night when friends are likely to call. Chicken and tongue cream is an excellent way of using up cold roast chicken or boiled fowl. A breakfastcupful of finely minced chicken, the same quantity of minced tongue, a teacupful of white sauce, a teacupful of whipped cream, and about a breakfastcupful of aspic jelly will be needed. Mix the chicken with the hot sauce, and when cold stir in the cream and just a little of the aspic jelly, melted but cool. Add seasoning if required. Mix the tongue with a teacupful of aspic jelly, and season if necessary. Line several small or one large mould with the rest of the jelly, and fill with alternate layers of the two mixtures. Leave to set, then turn out on to a bed of lettuce, and garnish with cress and slices of tomato.

This is a recipe for an excellent and economical meat loaf; it is unnecessary to the use the best steak and bacon, and when cold the loaf cuts into appetising thin, slices. Mince a pound of. steak, half a pound of skinned sausages, and a quarter of a pound of bacon. Mix well with a quarter of a pound of breadcrumbs, a dessertspoonful of finely chopped onion or onion juice, pepper, salt, and a large pinch of mace. Bind with a beaten egg. press firmly into a greased tin, tie a piece of greaseproof paper over the top, and steam for two and a-half to three hours. Put a weight on top of the tin until next day, then turn out and cover with fine, browned breadcrumbs or brush over with glaze. A similar loaf can be made with veal and ham, but as "veal is somewhat tasteless, it should be well seasoned. When meat is not required, eggs or fish can be used to make attractive dishes. Hard-boiled eggs, stufTed with shrimps (bottled), and served with a good, green salad, should be tried. Boil the eggs for fifteen minutes, cut them in halves, and remove the yolks while they are hot. The shrimps should be cut into small pieces and then pressed through a sieve, together with the egg yolks. Add a piece of butter, some pepper, a little anchovy essence, and enough cream to make the mixture smooth and moist, but not wet. Beat well together, then fill the whites of the eggs with the mixture. Sprinkle with paprika and a little chopped parsley. Scotch eggs, too, make a savoury supper dish. Use half a pound of sausage meat to three or four eggs. Boil the eggs hard, shell them, and coat in seasoned flour, then cover with a thin layer of sausage meat, seeing that each egg is entirely covered. Dip in beaten egg, then in bread crumbs, then again, in the egg and bread crumbs. Have ready some boiling, deep fat, drop in the eggs, and fry until golden brown. These are as good cold as hot, if served with salad.

Lobster in aspic can be made with fresh or tinned lobster, although crab, salmon, or other fish can be used instead. For a small lobster, or a medium-sized tin, melt about half a pint of aspic jelly. Line a border mould with it, and when it has almost set put in the flaked fish, with a few capers and chopped olives, pimentoes, or gherkins. Fill up with the jelly. When it has set, turn out, and fill the centre with a green salad covered with mayonnaise. This is an inexpensive dish; the aspic jelly can now be bought in packets, and needs preparing with water only. Cold, boiled or steamed fish from a previous meal can be used, though if white fish is\iised it should be well seasoned first, or it will be rather tasteless.