Page 42 Advertisements Column 1

New Zealand Graphic, Volume XLI, Issue 26, 23 December 1908, Page 42

Very Special Recipes. A SAVOURY AND A HORS D'OEUVRE When preparing hors d’oeuvre remeni ber they should, be: 1. In very tiny portions. 2. Bather highly seasoned. 3. Dainty to look at. The savoury terminates the dinner, and may be served either hot or cold. It, like the hors d’oeuvre, should be served in small portions. It may be composed of almost any kind of ingredient, the following being always popular: Oysters, smoked fish, olives, anchovies, choose. *Piie same points must be when making them as when preparing hors d’oeuvres. J lore is a delicious hors d’oeuvre. STI’FITJ) OLIVES. Required: Six or more stoned "olives. The same number of fillets of anchovy, Two hard-boiled eggs. Two teaspoonfuls of amhovy sauce, One ounce of butter, A small round of fried bread for each olive. ♦Salt and pepper. Pound the butter and anchovy sauce together in a mortar, then add the yolks of the eggs and seasoning, ami found all to a smooth paste; next rub the mixture through a fine sieve. Have ready some tiny (routes ? of bread, spread a little of the mixture on each, and fill each olive neatly with Fome. Arrange an olive on each croute. placing a filet of anchovy round the base of each. Sprinkle over a little coralinc popper, and arrange on a lace paper. Here is a particularly good cheese savopry: ITALIAN CfiOQt'ETri-X Required: . - * » Two ounces of macaroni. One ounce of butter. One gill of milk. Two ounces of grated cheese. Half an ounce of grated Gruyere <heese. if possible. One yolk of egg. Salt ami pepper. Breadcrumbs and egg for coating. Cook the macaroni until just tender in boiling salted water, then cut it into thin rings. Melt the butter in a stewpan, stir the flour smoothly into it, add the milk, and ptir the sauce over the fire until it boils and thickens; then add the macaroni, grated cheese, yolk of egg. and a good seasoning. Mix all thoroughly together, stirring it for a few minutes longer over the fire. Then spread it evenly over a plate, and let it cool. Next shape it into small balls, then flatten them slightly so that they resemble small fish-cakes. Brush each over with beaten egg, then coat with tine breadcrumbs. Fry them a golden brown in fat from which a bluish smoke is rising. Drain well on paper, and serve piled up on a fancy paper. If liked, they mav be sprinkled with a little grated cheese.

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