The Pacific commercial advertiser. [volume] (Honolulu, Hawaiian Islands) 1885-1921, 1909-03-21
sardines for Hors-d oeuvre Service.

=. 1
moving at the same time the skin. If
the sardines are large. separate them
into two fillets, discarding the back
bone. Put a layer of sliced onion in
an earthen dish; on this dispose the
fillets and sprinkle in half a dozen
peppercorns: repeat the layers of
onions and sardines till all are used.
Mix four tablespoanfuls of olive oil
and one of vinegar and pour over the
whole. If more dressing be needed to
mois1en the fish, use oil and vinegar
IN the same proportion, cover closely
and set aside in a cool place To serve.
remove the fllets of fish to a glass
dish. garnish with quarters of lemon
and sprigs of parsley, peppergrass or
cress. Serve at the same time tiny
bread and butter sandwiches, pulled
bread, bread sticks, toasted bread, etc
Hors-d oeuvres, italian Style.
Hors-d 'oeuvres served after the Ital-
ian style are placed in a dish divided
into compartments. The dishes have
from two to five compartments, and
usually there is a different article in
each compartment. The dish is pass
ed, that each may help himself to what
he wishes. 4 dish of two compart-
ments might be supplied with savory.
as caviare, slices of picked and smoked
tongue, imported sausages in tiny
slices, potted meat, and bread in some
form. A dish of FIVE compartments
might be supplied with two savories,
pimoias or olives, bread in some form,
green or fancy butter. The various
compartments should be daintily and
appropriately decorated.
Cream of Asparagus Soup.
Cut the tips from bunch of aspara-
gus, and cook these, until tender, in
boiling. sailed water. Then drain and
set aside to serve in the soup. Pour
the water in which the tips were cook
eu over the rest of the bunch of as
paragus, cut in small pieces, with
enough more water to cover, and let
simmer until tender. Mash, and press
through coarse PURGE sieve. There
should be between one and two cups
of pulp and liquid. For a soup deli
eately favored with asparagus use one
quart of milk, or half milk and half
chicken, or veal stock. Scald the milk
with slice of onion and two sprigs
of parsley. Cream fourth cup of
butter. and beat into it one-fourth
eup of -four Gradually dilute this
with the hot milk, until it is of con
sisteney to pour, and stir into the rest
of the hot milk. When the mixture
thickens, cover and let cook fifteen
minutes. Remove the onion and pars-
lev. Add one teaspoonful of salt, a
dash of pepper, the hot PURGE, and
the cooked tips. and serve at once
For a richer soup add the beaten yolks
of two eggs diluted with half or
whole cup of cream. Add the yolks
before the tips.
Cream of Pearl Barley Soup.
Wash and drain fourth a cup OF
Pearl barley: pour on about two quarts
of cold water and let stand over
nipht-if convenient. In the morning
sat the harley and water over the hre
~ cook. stirring occasionally until the
hoil;no noint is reached; then add an
onion in which three cloves have been
pressed and three branches OF pars
lev. and let cook, replenishing the wa
ter as needed until the barley IS ten
der. 1t will take five or SIX hours.
Remove the onion, cloves ana parsley
and press the barley through pufee
sieve; add veal lamb or chicken oroth
Tor milky to reduce the barley TO the
nroper Observation-Disclosures two anu
three pints will be needed-and II nee
essarv press again through the sieve.
Beat the yolks of two eggs; add hal1
or a cup of cream and stir into the
soun made hot over the fire. DO not
let the soup boil after the egg is ADD
Cd Add salt as peeded and serve at
once.
salmon Croquettes in Potato Nests.
Have ready cold, boiled or baked
salmon: separate it into fakes, making
the pieces about half an inch square.
There should be scant pint of the
fish. Season the fish with little salt
and pepper and, perhaps, tablespoon
full of lemon juice. Melt one-1ourth
a cup of butter; cook in it half cup
of -four. half teaspoonful OF salt ana
a dash of paprika. then add cup ana
a half of rich milk. or cup OF ehlckeh
or veal broth, and half cup OF cream;
stir and cook until the sauce bolls,
then beat in a well-beaten egg and,
when the egg is "set, lightly mix IN
the fish. carefully drained. Turn the
mixture into a buttered agate or
earthen dish, and when cold shape INTO
balls in&he hands; roll the balls under
the hand on board, to give them
cork shape. then roll them IN fine, SOFT
bread crumbs, cover them with beaten
egg aud again roll in crumbs, hrst
adding tablespoonful of fine
chopped parsley to the crumbs. Fry
in deep fat (fat to eover) about
one minute; drain on soft naper and
and set into potato nests Finish with
a spoonful of cooked peas. dressed with
butter. salt and pepper, and disposed
around. and sprig of parsley in the
top of each croquette.
Potato Nests.
Drain boiled potatoes when they are
tender, sprinkle with salt, partly cover
with a towel, and when dried off
little press them through ricer into
the hot kettle; add salt and butter,
also hot milk or cream as needed. Beat
until very light and white; on but
tered baking sheet shape as many
rounds, three eighths an inch thick, as
there are croquettes. Put the rest of