Evening star., 1936-06-16
Contrast of FlavorS
Should Distin guish
Items Ranged on Skewer
Variation of Color and Texture A
Important in Production of
Successful Dish
Also


in planning combinations will find the
game a very interesting one, and the
family will enjoy the new taste SEN
Sations. The main thing to bear in
mind that food zen brochette" should
be series of sharp flavor contrasts
that range from bland to piquant,
from the hearty to the frivolous, and
from one color or texture to another.
Peppers, pickles, mushrooms, toma-
toes, olives, onions, pineapples. apples
and so on are all delicious foils for
the broiled and juicy meat.
Another trick to insure the perfec-
tion of SAVIOR, is to catch the juices
in the bottom Of the broiling pan, add
to them a little melted butter, lemon
juice and chopped parsley, and pour
the mixture over the skewers Just be-
fore serving.
X X X X
HERE are a few suggestions:
Chicken Livers Pickles and Mush-
rooms en- Brochette.
Cut medium sized dM pickles cross
wise 1-3-inch thick. Place alternately
on skewers with livers and mushrooms.
about three of each fcE each serving.
Dip in melted butter, season we'll with
salt and pepper, adding a dash OF
red pepper, and place under hot
broiier. Broil to 10 minutes, turn
ing twice during the process.
Fill deep platter with well seasoned
rice and surround rice with border
of fresh peas. Place skewers on rice
and serve hot.
And these are other ways you may
perpetuate this interesting process OF
skewer cooking:
Cut beef In 1-inch squares and al
telnate with mushrooms and onion
slices cut roundWise. Add a tomato
slice or thin slice of pickle to this
if you will.
Cut lamb in 1-inch squares and
alternate with pineapple pieces and
mushrooms. Season meat well and
serve hot.
Sweet breads, previously boiled and
seasoned, combined with tiny pork
sausages and squares of tart apple.
Broh.
Oysters and shrimp, well seasoned.
slternated on skewer with pickle
slices.
Frankfurters, slit lengthwise fand
filled with very thin slices Of pickle
and horseradish sauce, wrapped in
bacon slices. Secure bacon ends with
toothpickS and grill slowly under low
fame.
NOW, this basic idea which makes
a. the skewer what it is can be we'll
worth stealing for use in other ways.
You'll find that the mingling of
little tartness with richer fare, be it
from without or from within. is a
magic touch making all good things
taste better
CHICKEN A LA MANOR.
Put l cup cooked veal and ! cup
cooked chicken through meat chop
per and mix well with l cup very
thick cream sauce, 1 teaspoon grated
onion, l teaspoon minced parsley.
Shape as chicken legs and roll in
-four, first, then in beaten egg and
fine crumbs. Fry in deep fat.
Place dill pickle slice on thick slice
tomato and top with small piece Of
cheese. Place under slow flame un-
til cheese melts. Serve with manor
chicken.
CHINESE EGGS.
Cook 4 eggs hard, cut lengthwise
and remove yolks. Make paste Of yolks,
2 finely chopped pickles, Il cup graf
ed cheese, teaspoon chopped onion.
2 tablespoons green peppers. and 2
tablespoons canned tomato pulp. Sea-
son to taste and fill in egg whites.
Place u cup cooked rice in bottom Of
shallow baking dish and arrange eggs
on rice. Make a sauce OF y cup grated
cheese and "a cup milk and pour over
eggs. Bake in moderate oven until
thoroughly heated and eggs begin to
brown.
BEEF RAREBIT
Chop Z cup fresh mushrooms and
saute lightly in butter. Make 1 pint
white sauce and add mushrooms. Add
TO sauce l cup finely chopped dried
beef and two minced hard cooked
eggs. Lay very thin slices sweet-sour
pickle on toast slices and serve covered
with the hot rarebit
Blend for Evening.
LONDON Moonlight and |
gold tissue are popular blend for /
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