Starter and Appetizer -

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Starter and Appetizer

Recipes

Avocado And Crab Thermidor
15 g (½ oz) butter 2 tablespoons plain flour 150 ml (¼ pint) milk 1 teaspoon tomato purée Juice of ½ lemon Good pinch of cayenne pepper 250 g (8 oz) crabmeat, fresh, frozen or canned 2
Chicken Teriyaki Kebabs
2 boneless chicken breasts, skinned 2 tablespoons soy sauce 1 teaspoon demerara sugar 2 tablespoons dry sherry 1 teaspoon finely chopped fresh root ginger 1 clove garlic, crushed Oil for
Cocktail Meat Balls
1½ lb. lean minced (ground) beef 1 egg, beaten 2 oz. (½ cup) dry breadcrumbs 12 oz. bottle chilli sauce 6 oz. grape jelly 1½ tablespoons (2 tablespoons) lemon
Cod And Mushroom Vol-au-Vents
180g/6 oz smoked cod 30g/1 oz/2 tablespoons butter 60g/2 oz mushrooms, finely sliced 30g/1 oz/2 tablespoons flour 140ml/¼ pint/½ cup milk 5ml/1 teaspoon chopped savory 10ml/2 teaspoons
Coquilles St. Jacques
1 lb. fresh or frozen scallops 1 lb. mushrooms 2½ oz. (5 tablespoons) butter 1½ tablespoons (2 tablspoons) lemon juice 8 fluid oz. (1 cup) dry white wine ¼ teaspoon dried savory 1 bay leaf ½
Devilled Corn On The Cob
75 g (3 oz) butter 3 tablespoons tomato ketchup 2 teaspoons Worcestershire sauce 1 teaspoon Dijon mustard 4 corn
Escargots
4 oz. (½ cup) butter 1 clove garlic, crushed 1 tablespoon chopped fresh parsley Salt, pepper Nutmeg 4½ oz. can snails 24 shells Wine glass of white
French-Style Pâté
6-8 rashers streaky bacon, derinded 25 g (1 oz) butter 250 g (8 oz) chicken livers, chopped 250 g (8 oz) minced pork 125 g (4 oz) sausagemeat 1 clove garlic, crushed 3 tablespoons sherry 1
Ginger Prawns
250 g (8 oz) peeled prawns 250 g (8 oz) bean sprouts 3 spring onions, shredded ½ red pepper, slicedfinely 1 teaspoon finely chopped fresh root ginger 2 teaspoons oyster sauce 2 teaspoons
Hot Apple Slaw With Ham
4 tablespoons (⅓ cup) vinegar 1 oz. (2 tablespoons) sugar 1 teaspoon celery seeds 1 teaspoon salt 1 small red dessert apple, washed but not peeled 1 lb. (6 cups) cabbage, shredded 1
Hot Tomato Salad
2 large beef tomatoes (total weight about 560g/1¼ lbs) 45ml/3 tablespoons olive oil 15ml/1 tablespoon cider vinegar 5ml/1 teaspoon chopped chives 5ml/1 teaspoon roughly chopped basil 2.5m/1/½
Mushroom Pâté
40 g (1½ oz) butter 1 small onion, chopped 250 g (8 oz) flat mushrooms 113 g (4 oz) cream cheese 25 g (1 oz) fresh breadcrumbs 1 tablespoon mushroom ketchup Salt and pepper to taste
Oyster Casino
2 dozen oysters, freshly opened 3 slices bacon 1 oz. (¼ cup) seasoned breadcrumbs 1½ tablespoons (2 tablespoons) finely chopped onion 1½ tablespoons (2 tablespoons) finely chopped green
Pâté Maison
1 lb. bacon slices 1½ lb. chicken livers 2 eggs 8 cloves garlic, peeled 1 medium onion, peeled and quartered Generous ¼ pint (¾ cup) Brandy 1 teaspoon thyme or marjoram 1 tablespoon
Prawns Provençale
500 g (1 lb) ripe tomatoes, skinned, seeded and chopped 1 tablespoon olive oil 1 small onion, chopped finely 1 clove garlic, crushed 1 teaspoon chopped basil 1 tablespoon tomato purée 250 g (8
Saffron Chicken Avocados
140ml/ ¼ pint/ ½ cup natural yogurt Few strands saffron 2 chicken breast fillets, cut into slivers 10ml/2 teaspoons celery seeds Salt Ground white pepper 2 avocado pears Lemon juice 2
Sardine Spreading Pâté
2 120g/4oz cans sardines in oil 30g/1oz/2 tablespoons flour 2.5ml/ ½ teaspoon ground cumin 2.5ml/ ½ teaspoon ground fenugreek 5ml/1 teaspoon ground mild chili powder 140ml/ ¼ pint/ ½ cup
Spicy Chicken Liver Pâté
450g/1lb chicken livers, roughly chopped 45ml/3 tablespoons sherry 1 small clove of garlic, peeled and crushed Pinch ground bay leaves Pinch ground cloves 1.25ml/ ¼ teaspoon ground mace
Spicy Hot Grapefruit
2 pink grapefruit 5ml/1 teaspoon allspice Garnish: Lemon balm
Stilton Mushrooms
250 g (8 oz) large flat mushrooms 50 g (2 oz) butter 2 shallots, chopped finely 175 g (6 oz) Stilton cheese 25 g (1 oz) fresh breadcrumbs Salt and pepper to
Swiss Cheese Layer
120g/4oz/1 cup grated Emmental cheese 15m1/1 tablespoon chopped borage 4 eggs Salt and pepper 120g/4oz/1 cup grated Gruyère cheese 10ml/2 teaspoons savory 30g/1 oz/ ¼ cup cornchips,

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