1936 The Artistry of Mixing Drinks by Frank Meier

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FISH SAVOURY Heat slightly left over cooked Fish, mince with very finely chopped parsley, season with appropriate piquant sauce, spread on thin fried or buttered toast, put under grill, sprinkle with a little Lemon juice, and serve very hot. FOIE GRAS Pound together Foie Gras and half the quantity of butter, a few drops of Worcestershire Sauce, salt & pepper, use between saltine or water biscuits, sliced bread, rolls or muffins. GAME Chop up cooked Game, moisten with piquant brown sauce, add very little Currant or other sweet jelly, and use between 'buttered white bread. GORGONZOLA or ROQUEFORT CHEESE Pound together with tablefork Gorgonzola or Roquefort with butter and very finely chopped Celery, add a few drops of Wor cestershire Sauce and a little Cayenne, spread a thickish layer on slices of white or brown bread. HAM & CELERY Chop up cooked Ham and half the amount of Celery, moisten with a little Cream,add Tomato Ketchup and very little Cayenne, use between small buttered rolls. Can be served hot by placing filled rolls in oven till thoroughly heated. HAM & CHEESE Use toast or any sliced bread ; butter, lay thin slices of cooked Ham, cover with thin slices of Gruyere or Swiss Cheese, add mustard. Chutney or Tomato Ketchup and sandwich.

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LOBSTER & EGG:see Shrimp & Egg.

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