A SAVOURY TRIO.

Waikato Times, Volume 112, Issue 18778, 28 October 1932, Page 5

A SAVOURY TRIO.

COD ROE CROUTES. Take lib of cooked cod roe and cut it into six slices. Melt 107. of butter in a pan, and In it fry a finely-chopped eschalot. When pale brown, stir in a teaspoonful of curry powder, fry for a few minutes, add a tablespoonful of chopped chutney, an apple Pnely diced, and a chopped gherkin. Stir'till boiling, then simmer for 10 minutes. Put the roe slices in this. When they arc hot through, pul each slice of a croute of fried bread and cover with the sauce from the pan. Sprinkle chopped parsley over and serve very hot. Gnocchl. Put a cup of milk and a cup of water Into a sausepan, and when it boils sprinkle In jib of semolina. Slill till it, thickens, then add loz of butter, and simmer, still stirring, lor eight minutes. Take it off the (Ire and add a beaten egg and 3oz of grated cheese, stirring all'the lime. Season with salt, pepper and cayenne, and arrange the mixture in small heaps in a piedish that lias been well greased. Sprinkle over them another ounce of grated cheese, coat with breadcrumbs,- put a small piece of butter on top, and hake in a hot oven till browned. Serve very hot. Sardine Croutos. Remove the skin and hone from four large sardines, and mash Ilic fish with a fork. Peel and slew two f tomatoes, adding a few drops of lemon juice, salt, pepper and cayenne, | and a teaspoonful of tlnely-minced j celery. Simmer it until the celery is j cooked, then heal, into il tlie sardine j paste. Spread the mixture on six slices of fried bread, sprinkle with grated cheese and serve very hot.