Description

Immediate dispatch from Somerset. Nice older book in good condition. Lovely copy. Please use photographs to ascertain condition.

About the book >.>.> GRAPE FRUIT. Grape fruit are sometimes substituted for hors d’?uvre. Select some nice sound ripe fruit wipe carefully cut them in halves Take out the pips and core and loosen the fruit from the skin. Cut the fruit into suitable small pieces but leave the pieces as if uncut in the halved skin. The syrup should be drained off sweetened to taste and if liked flavoured with sherry and poured over the fruit again. Serve on a glass hors d’?uvre dish accompanied by a teaspoon and decorated with angelica Keep on the ice until required. HERRING ROLLS. Paupiettes de Harengs.) Ingredients-4 salt herrings 3 filleted anchovies a pinch of cayenne two hard-boiled eggs 1 lemon 1 ozs of butter parsley beetroot and gherkins. Method. Steep the herrings in cold water for a few hours; fillet them removing the white skin and all bones; cut each lengthways in two and pare neatly. Put the trimmings of the fillet into a mortar. together with the anchovies and pound till smooth; add the yolks of the hard-boiled eggs and the butter season to taste (no salt) and mix thoroughly. Rub this through a fine sieve with a layer of the pur?e: roll up neatly. Dip the ends into finely chopped hard-boiled white of eggs. Dish up sprinkle over some lemon-juice garnish with thinly cut slices of lemon gherkin beetroot and parsley. Serve cold. Time of an hour. Sufficient allow 1 for each person. (OS)