Four seasons cookery books

Serve cold with cran-apple relish. 47 re Nutty pork crescents Imperial/Metric 8 02z./225 g. pork sausage- meat 6 dates, stoned 2 0z./50 g. chopped nuts salt and pepper good pinch ground nutmeg 1 egg, separated 12 0z./350 g. puff pastry American > lb. bulk pork sausage meat 6 dates, stoned > cup chopped nuts salt and pepper good dash ground nutmeg 1 egg, separated $ lb. puff paste Mix the sausagemeat with the finely chopped dates and the nuts, season well, bind with the lightly beaten egg white. Form into six sausage shapes with lightly floured hands. Roll out the pastry thinly, and cut into six squares. Place one piece of sausagemeat diagonally across the corner of a pastry square, roll across and fold in the other corners. Form into a crescent shape. Beat up the egg yolk with 2 tablespoons water and use to seal the parcel, turn over and brush with more egg wash. Make up the other five parcels in the same way. Bake on a damped baking sheet in a hot oven (425°F, 220°C, Gas Mark 7) for 30 minutes. Serves 3. Leek and bacon bake Imperial/Metric American 8 medium leeks 8 medium leeks 8 rashers streaky bacon 8 slices side bacon 4 0z./125 g. Lancashire 1 cup grated American cheese, grated cheese Trim the leeks to an even length and cut in half lengthwise. Wash well. Derind and snip up the bacon. Cook the leeks in boiling salted water, covered, until tender. Drain well. Meanwhile, fry the bacon in a heavy-based pan without added fat until golden. Use the rendered fat to grease a shallow flameproof dish. Sprinkle in a little of the grated cheese, cover with a layer of leeks, sprinkle over some of the bacon and repeat with remaining ingredients, ending with a layer of cheese. Pour over the rest of the rendered bacon fat and place under a hot grill until the cheese melts and is bubbling. 49 4 Apple and chees Imperial/Metric 2 large dessert apples 1 large onion 2 0z./50 g. butter 1 tablespoon oil 6 slices toasting bread grated nutmeg 6 thin slices Gouda cheese e canapés American 2 large eating apples 1 large onion } cup butter 1 tablespoon oil 6 slices toasting bread grated nutmeg 6 thin slices Gouda cheese Ham and turkey mousse Imperial/Metric 1 tablespoon gelatine 2 tablespoons cold water 1 chicken stock cube > pint/3 dl. boiling water 1 teaspoon lemon juice pinch salt pinch dry mustard 4 0z./125 g. cooked turkey 4 0z./125 g. cooked ham 1 tablespoon grated onion 2 pint/1 dl. double cream 2 egg whites American 1 tablespoon gelatin 2 tablespoons cold water 1 chicken bouillon cube 1; cups boiling water 1 teaspoon lemon juice dash salt dash dry mustard alb. cooked turkey zlb. cooked ham 1 tablespoon minced onion 3 cup whipping cream 2 egg whites 50 Peel, core and slice the apples. Cut the onion into thin slices and separate into rings. Fry the apple slices gently in half the butter until light golden. Remove and keep warm. Add the oil to the pan and use to fry the onion rings gently until golden. Lightly toast the bread and butter on one side. Place a little onion on each slice, reserving good rings for the garnish. Divide the cooked apple slices between the six toasts, sprinkle with grated nut- meg, cover with a slice of cheese and top with a few onion rings. Place under a hot grill until the cheese begins to melt and the onion rings are brown. Serves 3.