Category Archives: Appetizers & Party Foods

Snails in Garlic Butter

1 can snails, with shells (7 ½-oz can; 1 ½ dozen shells)
½ cup soft butter or margarine
2 or 3 cloves garlic, crushed
1 shallot finely chopped
1 ½ tablespoons finely chopped parsley
1 tablespoon lemon juice
¾ teaspoon salt
¾ teaspoon dried chervil leaves
⅛ teaspoon nutmeg

  1. Several hours before serving: Wash snail shells, and drain well on paper towels. Drain snails thoroughly; set aside.
  2. In medium bowl, combine butter with remaining ingredients; mix well.
  3. Place a generous 1/4 teaspoon of butter mixture in each shell. Push a drained snail into each shell; cover with more butter mixture.
  4. Arrange shells carefully, open ends up, in flat baking dish or special escargot (snail) dishes. Cover and refrigerate.
  5. To serve: Preheat oven to 400F. Bake snails in shells, uncovered 8 to 10 minutes, or until butter mixture is very bubbly. Serve immediately.

Makes 4 first course or 6 to 8 hors d’oeuvre servings.

© Copyright 1973 by The McCall Publishing Co. All rights reserved. Printed in U.S.A.

Carrot Ring Mould with Peas and Onions

2-3 pounds new carrots
¼ pint chicken stock
1 tablespoon sugar
2 eggs
6-8 tablespoons grated cheese
Freshly ground black pepper
Cooked peas and button onions

Wash carrots; slice thickly and place in a saucepan; cover with cold water and cook over a high heat until water boils. Drain.

Simmer balanced carrots in 4 tablespoons butter, the chicken stock, sugar, and salt, to taste, until carrots have absorbed the liquid without burning and are tender.

Mash carrot mixture and mix well with 2 eggs, 4 tablespoons softened butter, cheese, and salt and freshly ground black pepper, to taste. Press into a well-buttered ring mould and heat through in a slow oven (350-M3) for 15 minutes. Turn carrot ring out on a heated serving dish and fill centre with cooked peas and button onions. Surround with remaining peas and onions. Serves 6.

Thomas Nelson & Sons Ltd, 36 Park Street, London W.1. © Robert Carrier 1966 Photographs Angel Studio. Box drawing Alan Cracknell. Card drawings Charles Pickard.

Omelette – Plain and Filled

Preparation time: 10 minutes
Cooking time: 10 minutes
To serve: 4

You will need
8 eggs
8 tablespoons water
salt and pepper
butter for frying

Break two eggs into a bowl, beat well with 2 tablespoons water and seasoning. Melt a knob of butter in a frying pan and when hot, pour in egg mixture. Allow the omelette to set and brown on the underside, then fold. Turn on to a serving plate. Make 3 more omelettes in the same way.

4 oz. mushrooms
2 oz. butter
1 oz. flour
1/2 pint milk
salt and pepper
parsley and tomato slices for garnish

Melt butter in pan and saute sliced mushroom for 1 minute. Add flour and cook for 1 minute. Remove from heat and stir in milk. Return to heat and bring to boil, stirring. Season to taste. Divide mixture into four and put filling in omelette before folding. Garnish with parsley and tomato slices.

© Shufunotomo Co., Ltd., Japan 1968 English text © Shufunotomo Co., Ltd., Japan 1968

Eggplant Caviar

¼ cup dehydrated onion flakes
¼ cup onion bouillon
2 cups cooked eggplant
1 medium green pepper, finely chopped
2 medium tomatoes, chopped
Artificial sweetener to equal 1 teaspoon sugar
1 garlic clove, minced
2 tablespoons lemon juice
2 teaspoons salt
Lemon slices, to garnish
Nutmeg, to garnish

Combine onion flakes and bouillon. Let stand 5 minutes. Combine onion mixture, eggplant, green pepper, tomato, sweetener, and garlic in blender container; process at medium speed until mixture is pureed. Transfer to skillet. Cook over very low heat, stirring occasionally, 20 minutes. Chill. Add lemon juice and salt; garnish with lemon slices and sprinkle with nutmeg. Divide evenly. Makes 6 servings.

Copyright © Weight Watchers International, Inc. 1974. All rights reserved. Printed in U.S.A.

Vermouth Cassis and Provençale Caviar

Sometimes called “poor man’s caviar,” Provençale Caviar is neither poor nor vavia. A piquant blend of tuna, anchovies, and black olives, this concoction somewhat resembles sturgeon caviar in appearance; in taste it is reminiscent of the South of France favorite, Salad Nicoise. It is as elegant an appetizer as Vermouth Cassis is an apéritif.

10 anchovy fillets
2 cans (6-oz size) pitted black olives, drained
1 can (7-oz size) white tuna, packed in oil.
2 tablespoons olive oil
1 clove garlic, minced
1 teaspoon lemon juice

Rinse anchovy fillets lightly under running cold water to remove excess saltiness; pat dry on paper towels. Chope and combine with olives, tuna, olive oil, garlic, and lemon juice. Purée in blender or food processor. Serve with club crackers and bread sticks.

Yield: About 2 cups.

About Crème de Cassis

Crème de Cassis is a sweet apéritif liqueer made from black currants, often used to sweeten apéritif wines. A superbly easy dessert can be made just by pouring a few teaspoons of crème de cassis over raspberry sherbert. Call it Sorbet de Cassis.

Copyright © 1977 by Random House, Inc. All rights reserved. Printed in U.S.A.

Port Sangaree and Salmon Mousse Pâté with Cucumber Wafers

1 an (16-oz size) salmon, drained or 2 cups cooked fresh salmon
1 cup dry white wine
1 cup clam juice
1 teaspoon lemon juice
1 tablespoon unflavored gelatin
½ teaspoon salt
¼ teaspoon white pepper
⅛ teaspoon cayenne
½ teaspoon ground celery seed
½ cup heavy cream

Remove skin and bone from salmon and flaked with fork; set aside. Sprinkle gelatin on surface of white win and dissolve. Heat clam juice in small saucepan until simmering; add wine and gelatin and heat until gelatin has melted. Remove from heat; add flaked salmon, lemon juice, salt ,pepper, cayenne, and celery seed. Purée in blender or food processor or pass through food mill or sieve.

Cool to room temperature. Beat heavy cream until light peaks form. Gently fold into salmon mixture. Turn mixture into lightly oiled loaf pan, 8½” x 4½” x 2½”.
Refrigerate until set, about 2 hours.

Unmold on serving platter; serve with Cucumber Wafers
Yield: 4 cups pâté (12-16 slices).


Select large, firm cucumber with dark green skins. Peel carefully. allowing slivers of peel to reaming for color. Run times of fork lengthwise down sides of cucumber to form ridges. Cut into ¼-inch slices and serve cold.

Copyright © 1977 by Random House, Inc. All rights reserved. Printed in U.S.A.

Diplomat and Shad Roe Monogram

In season, shad roe has always been one of the most popular dishes along Washington’s Embassy Row. Canned shad roe may be used for this recipe, making the dish available all year long, to be served hot or cold as the occasion and the weather suggest.

1 pair shad roe, fresh or canned
2 tablespoons butter
2 tablespoons flour
1 cup light cream
4 eggs, separated
1 teaspoon lemon juice
¼ teaspoon salt
¼ teaspoon white pepper
1 dash hot sauce

Separate shad roe gently with fork, removing skin and filament (chop fine with sharp knife if using frozen roe): Set aside.

Heat butter in heavy-bottomed saucepan until foaming. Add flour and stir thoroughly until mixture forms paste. Stir in cream; blend over low heat until mix forms smooth paste. Remove from heat. Fold in egg yolks, one at a time; add shad roe, lemon juice, salt, pepper, and hot sauce. Mix.

In separate bowl, beat egg whites until stiff peaks form. Fold into roe mixture. Lightly grease a 5-cup mold and dust with flour. Fill with roe mixture and cover tightly with aluminum foil. Place in large saucepan and add boiling water to saucepan to come halfway up sides of mold. Cover and place on low flame; steam 60 minutes. Remove from saucepan and unmold.

Serve with bacon curls and table water crackers
Yield: 3 ½ cups mold.

Copyright © 1977 by Random House, Inc. All rights reserved. Printed in U.S.A.

Salad and Sandwich Loaf

Suggested Sandwich Fillings

“Philadelphia” Cream Cheese with scraped cucumber – raisin bread.
“Philadelphia” Cream Cheese with jelly, jam or marmalade – toasted bread.
“Philadelphia” Cream Cheese with peanut butter – graham bread.
“Philadelphia” Cream Cheese with shredded pineapple.
“Philadelphia” Cream Cheese with chopped candied ginger.
“Philadelphia” Cream Cheese with chopped dill pickle.
“Philadelphia” Cream Cheese with chopped dates.
“Philadelphia” Cream Cheese with chopped pecans and Kraft Kitchen Fresh French Dressing
“Philadelphia” Cream Cheese with chopped green peppers.
“Philadelphia” Cream Cheese with finely chopped parsley, American Cheese moistened with vinegar, anchovy essence or sardine paste.

Kraft-Phenix Cheese Corporation, © 1931 “Cheese and Ways to Serve It”

Spaghetti Bolognese and Kedgeree

Preparation time: 7 minutes
Cooking time: 20 minutes
To serve: 4

You will need
1 -1 ½ oz. butter and 1 teaspoon olive oil or 2 oz. butter
½-1 clove garlic
1 onion, finely chopped
2 oz. mushrooms, finely chopped
1 carrot, finely chopped
6 oz. minced beef
1 x 8 oz. can tomatoes or 4 fresh tomatoes
½ pint brown stock
1 wineglass red wine
little tomato purée
6-8oz. spaghetti
Parmesan cheese

Heat butter and oil in pan. Then fry crushed garlic, onion, mushrooms, and carrot. Add meat and rest of the ingredients and simmer liquid until thickened. slices of red or green pepper can be used in this sauce. Chopped parsley may be added to the sauce just before serving. Cook spaghetti in boiling salted water and drain. Rinse in cold water, return to pan with a knob of butter and reheat. Pour the sauce over spaghetti and serve with grated Parmesan cheese.


Preparation time: 5-10 minutes
Cooking time: 5-10 minutes
To serve: 4

You will need
6 oz. cooked smoked haddock
1 hard-boiled egg
approx. 8 oz. cooked rice
pinch cayenne
pepper and salt
chopped parsley
¼ lemon, cut in thin wedges

Flake fish coarsely with fork. Chop egg white. Sieve yolk. Mix flaked fish with chopped egg white, and hot cooked rice. Season to taste. Little milk may be added if necessary. Put on hot dish. Sprinkle sieved egg yolk and chopped parsley on top. Add lemon. Serve while hot.

©Shufunotomo Co., Ltd., Japan 1968 English text ©Shufunotomo Co., Ltd., Japan 1968

Oyster Rumaki

¼ cup soy sauce
2 tablespoons Sherry wine
⅛ teaspoon pepper
24 medium oysters, fresh or frozen
24 canned water chestnuts, drained
12 slices bacon, cut in half

Preheat broiler or oven to 500°. Blend soy sauce, Sherry and pepper. Drain oysters and dry on paper toweling. Put oysters and water chestnuts in a bowl with the sauce and turn several times to coat. Wrap an oyster and water chestnut with a bacon slice and secure with a wooden pick. Broil, turning occasionally, 4 inches from the flame until bacon is crisp – watch carefully to prevent overcooking. Rumakis can be kept warm at the table on a cocktail-size hibachi.

Recipe makes 8 servings for 3 rumakis per person at approximately 120 calories per serving.

HELPFUL HINT: This appetizer makes a gala first course for any party meal. Other seafood, such as scallops, shrimp or lobster, can be substituted for the oysters.

©1973 Curtin Publications, Inc., New York, N.Y. Printed in U.S.A.