FN eg ee ee ee ee ee a eee

ee ee eR eT ae ee

MEDALLIONS, STRASBURG STYLE

Pound 4 ounces of pate de foie gras in the mortar with
2 ounces of butter and rub through a fine sieve. Spread this over
oval pieces of toast; put some finely chopped truffles around the
border, and garnish the centre with fancifully cut slices of truffles.

- TOMATO GARGOYLE

Scoop out 5 tomatoes, chop some of the pulp and 2 hard boiled
eggs; add a box of caviar; mix and fill tomatoes with this mix-
ture. Pour over them gargoyle sauce and serve on lettuce. Sauce:
boiled mayonnaise, 2 teaspoonfuls Worcestershire sauce, % cupful
chili sauce, 14 teaspoonful paprika, 2 tablespoonfuls pearl onions.

—Mrs. Mackenzie Matheson

SHRIMP CREOLE STUFFED PEPPERS

6 green peppers 3 tablespoonfuls flour

16 cupful minced onion 1144 cupfuls canned tomato juice
14 cupful celery 3 cupfuls canned or fresh shrimps
3 tablespoonfuls parsley 216 cupfuls soft bread crumbs

2 peeled cloves garlic minced 1 tablespoonful melted butter

6 strips bacon chopped fine

Cut, seed and boil the peppers for 3 minutes. Saute the onion,
celery, parsley and garlic with the bacon until tender and delicate-
ly browned. Add the flour and blend. Add the tomato juice and
stir until smooth and thickened. Add the shrimp then 2 cupfuls
of the bread crumbs and blend carefully, in order to keep the
shrimps from breaking up. Fill peppers with this mixture, sprinkle

top with remaining % cupful of bread crumbs, mixed with the ¢
melted butter. Bake in a moderate oven of 375° F. for 20 minutes. |

Serve 6.
I serve this on rounds of toast fried in deep fat before soup.

—Mrs. A. K. Haywood

23

i
;
;
:

(PRR) REE EE ER