INEXPENSIVE DELICACY.
Real pate de foie gras demands both a well-filled purse and an acquired taste, but this home-made pate is excellent and makes delicious sandwiches for all occasions: Put a goose-liver and heart through a mincer three times, the third time adding the yolks of 2 hard-boiled eggs, a grate of nutmeg, salt, pepper to taste and a little cream or butter. Put into a basin in a saucepan of water and allow the water to boil for two hours. Take out, stir well and put into jars. This recipe is a tried one, and comes from a contributor to the “Australian Woman’s Mirror’’ in Sydney. MINCE PIES. One dozen apples minced, equal weights of sugar, raisins, currants, moist sugar, ground ginger, cinnamon peel. Mix well, moisten with wine or brandy. Line a deep tin plate (or piedish) with pastry; lay in the mixture. Cover with paste. Score the pastry slightly and ornament the edge.
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Bibliographic details
Timaru Herald, Volume CXXV, Issue 18518, 15 March 1930, Page 15 (Supplement)
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156INEXPENSIVE DELICACY. Timaru Herald, Volume CXXV, Issue 18518, 15 March 1930, Page 15 (Supplement)
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