1934-12-13 — Page 3

It

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STAPLES

This 18-page

HONG KONG DAILY PRESS, THURSDAY, DECEMBER 13, 1934.

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SOME SOUFFLES TWO HUNGARIAN

Take-

HAM SOUFFLE-

1 cup minced ham,

3 eggs (beaten separately),

i teaspoon, chopped parsley and pepper to taste. Mix all ingredienta - but the OKK whites, then beat them well

fold in ...and

lightly. Put mixture in Areproof disa

and bake until brown "moderate oven.

Blend-

SOUFFLE OF BEEF

2 tablespoons

flour eath of and butter, detting it brown slightly. dilute with

1 cup of milk added slowly. '** Stir until it boils, then add

1 cup of cold roast beef, cut small Season well and

when it bolls up again, re- move from the fire and stir In the beaten yolks of

2 eggs. Let cool and fold in the whisked whites of the eggs. Turn into buttered baking dish and bake for 20 minutes,

น

MUSHROOM SOUFFLE

This requires

2 cups of milk,

4 egga.

eath of

flour

2 tablespoons

and butter, Add seasoning. Make a sauce by blending the four and melted but- ter and diluting with milk. Stir until smooth, then adri

I cup each or sauted mush- rooms and cold chicken. cut small. Mix well and add the beaten egg yolks. Fold in the study whisked whites. Bake 111 greased Areproof dish until brown

CARROT SOUFFLE

Boll-

1 cup of milk and add.

butter, Add

2 tablespoons of

salt and pepper."

1 cups of mashed cooked car-

rots and the yolks.of

2 eggs. Mix thoroughly and stir. In gently the stiffy beaten

whites. *gg

Bake for 20 minutes in greased baking dish

CHICKEN CREAM ON"

TOAST

This makes a good savoury, and a little of it may be given to an invalid who is on more "solid" diet..

or less

Put about three-quarters - of a pound of cold cooked chicken, freed from all skin and gristle, three times through the mincer, mix to a very stiff paste with rich white" sauce, season with pepper and salt, and finally beat in a couple of tablespoonsful of cream. Heat gently, being careful not to allow the mixture to boll, and. serve on rounds of buttered toast.

POACHED EGG

TARTLETS

Poach four eggs, adding * 'teaspoonful of lemon Jules to the boiling water When cook- ed: take up, drain, leave to get cold, and trim into neat rounds with cutters. Make half a pint of smooth rich white sauce. Melt half an ounce of gelatine in a little warm water, and stir this into the sauce, adding Bleo half a gill of cream. Keep -warm until required. When the eggs are quite cold, -pour half the sauce over them, leave it to set, then pour on the remainder of the satice. Decorate the tops of the eggs with true cut into fancy shapes and some tiny kprigs of chervil When the sauce is quita – set, tru rounds, again with the Make quarter póun roll it out and

with-raw xichard moderate oven till golden brow and when cold each pastry case

DISHES

A short time ago I came across. a most entrancing little book about Hungarian cooking,”and I cannot resist passing on these two recipes which, out of many others, I was tempted to try.

Cauliflower with Goose Liver Cook two small goose livers, and boll & good-sized caulifower in salted water. When the cauli- flower is 'doce,, take the flowerets off the stalk, and arrange them in a fineproof dish with silces of the liver on top of them. Keep them- warm while you rub the caull- flower stalk through a sieve, and mix this puree with the yolks of two eggs, an ounce of butter, "and a quarter of a pint of sour cream. Season this sauce, pour it over the cauliflower and livets, and bake for a quarter of an hour to brown the top.

Meat Loaf-Soak a dinner roll in milk, squeeze it as dry as you can, and put it through a mincing machine with a pound of lean beef and the same of pork, Bea- son with salt and half a teaspoon- ful of pepper and bind it with a 'beaten egg Shape into a loaf, brush over with white of egg, and sprinkle it with breadcrumbs,

Now put the loaf into a greased baking-pan, pour some bolling fat over it, and bake it in the oven, basting it alternately with its own fat end with sour cream. Use a

· cupful of cream in all, and serve as a sauce when the loaf is brown- ed.

THE FESTIVE

SANDWICH

Sandwiches are capable of as many interpretations as there are cooks to make them. But in this short space we shall discuss none of those, uninteresting affairs, thick of bread and thin of filling. which have given the sandwich so much to live down; we shall speak only of those dilicate morsels, thin as a rose leaf and fit to grace a royal tea party.

The "Whift of Spring” sandwich is all that its name implies. Cress, crisp cucumber, mint, red and green peppers and a dash of white onion finely cut, make this re-. freshing tit-bit. Just before you put the last slice of bread, on top dash over the whole a bit of French dressing, which has been seasoned with chili sauce, dry mustard. sugar and salt.

The red pepper is in case some- one lifts the lid and peeks (which often happens to sandwiches). Make this and all sandwiches here mentioned on thin, fresh bread; no sandwich can be a success if its bread is not dainty,

Cheese and chutney, mtx- ed, using three, parts cheese and one part chutney, are delic- fous. Try four parts cream cheese and one of beef extract for a my- sterious and delicious surprise.

Thin crispy toast may be spread with a mixture of minced, brown- "ed bacon, and peanut butter, or anchovy paste and butter, or, if you wish, a layer of fresh broiled mushrooms. - A delight to "some people would be toasted caviar -and minced onion sandwiches, or one might prefer sauteed kidneys and beefsteak.

Stuffed egges mixed with min- ced chives, and softened with sa- lad dressing, either French or boiled, are delicious,

Many an ordinarily prosaic sandwich may be made to smack of characterful dayeur for in- stance, cold pot roast with a lin- gering flavour of onion, carrot and, bay leaf,

Fried chicken sandwiches are far more interesting than allced chicken, particularly if the chick- en. (s fowl) is baked in a bean po‡ for three hours, in its own "Julce,. and then browned in butter

Rolled sandwiches and sand- wiches cut in dainty shap ways seem to taste a bit than just ordinary mes

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