1934 Angostura Recipes

Angostura Home Recipes

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General Supervisor of Service CARL SCHILLER PENNSYLVANIA R.R. Offers Simple Recipes for Home Use

STCEEED CEIERV

1 stalk of celery (well washed, trimmed and separated into six pieces) iy2 oz. cake Roquefort cheese 2 oz. sweet butter y2 teaspoon ANGOSTURA BITTERS iy2 tablespoons finely chopped unsalted almonds iy2 tablespoons finely chopped crystallized ginger Mix cheese, sweet butter and BITTERS weU together until smooth. Fill each piece of eelery with this mixture using either a silver knife or small force bag. While filling is still soft, sprin kle each piece of celery gen erously with chopped almonds, and last of all with chopped crystallized ginger. Place in re frigerator to get very cold and serve either on linen napkin or silver tray or in china celery trough.

BnOILED MACKEREL AI^'OOSTCRA BCTTEn 1 mackerel(2 lbs.) or 2 mackerel (1 lb. each) 4 this, olive oil Salt & pepper 2 oz.sweet butter 1 teaspoon Angostura Bitters Have mackerel split and side bones removed. Wash in cold water and dry well. Spread with olive oil, sprinkle with salt and pepper and broil until well browned (about 15 minutes).In the meantime mix butter with ANGOSTURA and form into a small roll like a croquette. Place on plate and put in refrigerator until very firm and cold. Just before serving fish, cut this Angostura Butter roll in four slices; place one on top each piece of fish and garnish with lemon and parsley.