01 September 2009

Hors D'Oeuvres: How To Make Them


Hors D'Oeuvres: How To Make Them by Mollie Stanley-Wrench is another in the Home Entertaining Series published in England by Herbert Jenkins. They are very small little book, most less than 100 pages. Supposedly, if you had them all, there was nothing you couldn't cook. The problem is, some of the stuff you might not really want to cook.

I've said this before. I have also told you that some recipes I read I would never think of cooking and then some other, more brave, soul has cooked them for me and the dish turned out to be great.

Here's one that you will have to try on your own. If you love it, invite me over and try to change my mind. If not, don't say I didn't warn you.

Jellied Anchovies

To a breakfast cupful of pounded or shredded anchovies allow one third of a cupful of finely minced celery, a small teaspoonful of onion juice, and 1 finely minced pimento. Into this stir sufficient aspic or dissolved and flavored gelatine to well cover. Put this into a pan so that the mixture lies about half and inch in thickness. Set in refrigerator and when quite firm cut into neat oblongs. Lay on a savory cheese biscuit, previously spread with savory butter and garnish with stuffed olive.


I'm not sure this would be a show stopper at your next party. Actually, it might stop guests from coming back.

How mean of me! I know there are those out there who have been craving jellied anchovies and simply couldn't find a good recipe. We at Cookbook of the Day are glad to be of service.

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