Four seasons cookery books

Break the cauliflower into florets and cook in boiling salted water for about 10 minutes, or until just tender. Drain, and use the water to make the milk up to 8 fi. 0z./225 ml. Melt the butter, stir in the flour, cook for 1 minute, add the milk liquid, salt, pepper and nutmeg and cook, stirring constantly, over a moderate heat until smooth and thick. Divide the cooked macaroni between four greased individual ovenproof casseroles. Derind the bacon, dice finely, and fry lightly. Mix the bacon bits with the cauliflower florets and place on top of the macaroni. Pour over the sauce, then a little cream and finally sprinkle with grated cheese. Place under a hot grill until the surface is crisp and golden. Little soufflés Imperial/Metric 2 0z./50 g. Lancashire cheese 3 0z./75 g. blue Stilton 2 0z./50 g. butter 1 0z./25 g. flour 4 eggs, separated 8 fl. oz./225 ml. milk 1 slice white bread American 2 oz. American cheese 3 oz. blue Stilton ; Cup butter z cup all-purpose flour 4 eggs, separated 1 cup milk 1 slice white bread Crumble the cheeses and beat together with 13 0z./40 g. of the butter, the flour and yolks of the eggs. Stir in the milk and finally fold in the stiffly beaten egg whites. Toast the bread lightly, spread with remaining butter, divide into four and place the pieces in the bottoms of four well buttered ramekin dishes. Divide the soufé mixture between the dishes and cook in a moderately hot oven (375°F, 190°C, Gas Mark 5) for about 20 minutes until well risen and golden brown on top. Serve immediately. Note: The soufflé mixture can be pre- pared in advance up to the stage of folding in the beaten egg whites. - Avocado starters 7 ate SAN Imperial/Metric 2 avocado pears 1 canned red pimiento 1 large carrot 4 02z./125 g. Webb's lettuce 8 canned anchovy fillets 2 tablespoons mayonnaise American 2 avocados 1 canned red pimiento 1 large carrot x small Bibb lettuce 8 canned anchovy fillets 2 tablespoons mayonnaise Turkey appetiser wedges Imperial/Metric 4 0z./125 g. cooked turkey 3 0z./85 g. cream cheese 2 0z./50 g. finely chopped almonds 2 0z./50 g. salad cream 1 teaspoon lemon juice 2 tablespoons cranberry sauce salt and pepper finely chopped parsley Pheasant pate Imperial/Metric 1 0z./25 g. butter 4 0z./100 g. calves liver 1 Ib./450 g. cooked pheasant 4 0z./100 g. ham 1 onion salt and freshly ground black pepper pinch dried thyme 1 tablespoon chopped parsley 1-2 tablespoons brandy 1 egg 6 0z./175 g. streaky bacon thinly sliced American + cup cooked turkey 3 oz. package cream cheese x cup finely chopped almonds 1} cup salad dressing 1 teaspoon lemon juice 2 tablespoons cranberry sauce salt and pepper finely chopped parsley American 2 tablespoons butter i Ib. calf liver 2 cups cooked pheasant z Ib. ham 1 onion salt and freshly ground black pepper dash dried thyme 1 tablespoon chopped parsley 1-2 tablespoons brandy 1egg ; 9 thin side bacon slices Cut the avocados in half and remove the stones. Slice the pimiento finely, coarsely grate the carrot and shred the lettuce. Reserve 4 anchovy fillets and 4 pieces of red pimiento for the garnish. Chop the remaining anchovy fillets roughly, toss together with the sliced pimiento, the carrot, lettuce and mayonnaise. Divide the filling between the four portions, top- ping each one with an anchovy fillet rolled round a piece of pimiento. If liked, serve with lettuce leaves as the stuffed avocado is rather rich. Finely chop the cooked turkey. Thorough- ly mix together the first six ingredients. Season to taste with salt and pepper. Chill for several hours. Form the turkey mixture into a ball. Flatten and roll the ball in the chopped parsley. Serve cut in wedges with assorted biscuits or crackers.