Tag Archives: hors d’oeuvres

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.

Filling:
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

Scotch Woodcock

Preparation time: 4 minutes
Cooking time: 5 minutes
To Serve: 4

You will need
6 eggs
salt and pepper
6 tablespoons milk
1 ½ oz. butter
4 slices buttered toast
16 anchovy fillets
few capers

Beat eggs and add seasonings and milk. Heat butter in a saucepan. Scramble eggs. Cut buttered toast into eight portions, cover and arrange anchovy fillets on top. A few capers may be arranged between the fillets if liked.

Variation

Cold savoury egg
The scrambled egg may be allowed to get cold when it may be cut into strips. Pile the strips on to small rounds of thin toast. Top some with coiled anchovy fillets and others with a few capers. Serve as an hors d’oeuvre.


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

Eggs Florentine

Preparation time: 12 minutes
Cooking time: 12 minutes
To serve: 4

You will need
1 lb. cooked spinach (frozen spinach is ideal for this dish)
little butter
seasoning
4 hard-boiled eggs
evaporated milk cheese sauce

Cook spinach, drain and free from moisture and chop finely, then add butter and plenty of seasoning. Arrange spinach on buttered dish, and place quartered eggs on top. Cover with sauce and serve.

Evaporated milk cheese sauce
1 small can evaporated milk
4-6 oz. processed cheese, grated
salt and pepper
little prepared mustard

Put all the ingredients into a saucepan or top of a double saucepan. Heat gently, stirring until cheese dissolves, then cook until thick. Serve immediately. Delicious with vegetable dishes.


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

Hors D’Oeuvres

Avocado Spread: Mix 1 avocado, mashed, 1 teaspoon lemon juice, 1/4 teaspoon salt and 1/8 teaspoon paprika. Toast bread strips, 3 x 1 inch, on one side; cover other side with spread. Dip edges in finely snipped parsley.

Cornucopias: Roll salami slices into cornucopias; secure with wooden picks. Fill with potato salad or softened cream cheese seasoned with horseradish.

Stuffed Cream Cheese Balls: Molded softened cream cheese around cocktail onion, sweet pickle chunk or stuffed olive; shape into balls. Roll in snipped parsley or chopped dried beef. If you wish, season cheese with snipped chives, horseradish and pepper before molding.

Garlic Olives: Add cut clove garlic to bring of ripe olives; let stand several hours.

Savory Dill Franks: Spread 2 thin crosswise slices frankfurters with mixture of mustard, mayonnaise and horseradish. Put slices together in pairs with dill pickle slice between; secure with wooden picks.

Triple Treat Kabobs: Thread 2 or 3 of these combinations on wooden picks: cocktail onion, sautéed mushroom, Swiss cheese cube; stuffed olive, pickled onion, Swiss cheese cube; maraschino cherry, pickled onion, sweet pickle chunk.


©Copyright 1971 by General Mills, Inc. All rights reserved. Printed in U.S.A.