Given the proper type of dishes, buffet service is ideal for informal entertaining
Savory Buffet Dishes
WOMEN AND THEIR WORK
Given the proper type of dishes, buffet service is ideal for informal entertaining
BUFFET service seems to be continually on the increase—and there is no doubt about the fact that it does fit very well into our modern scheme of things hospitable and housewifely. To serve luncheon to half a dozen friends in the informal move-about fashion of the buffet table strips entertaining of all its fears for the woman who has little or no assistance in serving her guests; it is so easy to ask one of them to pour the tea or coffee, if one feels inclined, and the moving to and fro from sideboard or even the pantry or kitchen is more or less lost in one’s natural way of moving about among the guests. And for the big affair, space problems recede before this same pleasant manner of serving the guests, and while a certain amount of help is necessary for the bringing in of fresh supplies and the removal of used dishes, nevertheless the task is correspondingly simpler than any formal seating of the guests would make it.
Thus the luncheon, small or large, the bridge supper, even a gay dinner party, may be served buffet-fashion without losing any whit of the variety and the satisfying qualities that should be present when, instead of light refreshments, a real meal must be provided.
Both hot and cold dishes may quite well be included in such menus. You need only keep in mind that the dish must be one to which each guest can help himself without difficulty; that the accessories to that particular dish should be arranged near it; and that the dish will not suffer particularly from any small casual delay. Add attractive appearance to this list of requirements and you will have an ideal main dish for your buffet party.
Jellied Fish and Eggs
3 Pounds of whitefish or Few stalks of celery substitute Boiling water
4 Tablespoonfuls of gelatine 1 Bay leaf
Y Teaspoonful of pepper 4 Teaspoonfuls of lemon juice 12 Hard-cooked eggs
Cook the fish in boiling salted water, to which the celery and bay leaf have been added; free the cooked fish from skin and bone. Have five cups of the liquor in which the fish was cooked; add pepper and lemon juice, more salt if required. Soften the gelatine in a little cold water, then dissolve it in this hot liquid.
Quarter the hard-cooked eggs. Strain the gelatine liquid and use a little of it to set slices of egg on the bottom and round the sides of loaf pans or fancy molds; fill the molds with alternate layers of the flaked fish and sliced eggs and pour gelatine liquid over these solids to fill the mold. Chill and set. To serve,
turn out on crisp lettuce, on suitable platters or plates; cut in slices to facilitate serving, or provide a large silver knife and a fish slice and allow the guests to cut as required.
Tongue and Egg, in Tomato Aspic
1 Quart can of tomatoes
Y Teaspoonful of salt
Y Teaspoonful of pepper 1 Teaspoonful of sugar
Y Teaspoonful of mustard 3 Cloves
1 Small onion
1 Bay leaf
3 Tablespoonfuls of gela-
Y Cupful of cold water
4 Hard-cooked eggs
1 Pound of boiled tongue Lettuce and mayonnaise
To make the jelly, put tomatoes, seasonings and the onion, chopped, in a saucepan and simmer ten minutes.
Have the gelatine soaking in the cold water. When the tomato mixture is cooked, strain it into the gelatine and stir until dissolved. Pour a little of the mixture into a large wet mold or individual molds, and when this jellies sufficiently to support it, add a layer of sliced, hard-cooked egg and thinly sliced plain-boiled tongue. Cover this with another layer of the tomato jelly, which should be very cold and will probably just be beginning to set. Continue to alternate layers of the egg and tongue and the jelly until mold is full, then put in refrigerator to set overnight, if possible. Unmold on lettuce and garnish with mayonnaise into which a little whipped cream and finely-chopped green pepper have been folded.
Chicken and Asparagus Pie
1 Large can of asparagus Y Teaspoonful of salt Pepper
1 Cupful of diced cooked chicken
Y Cupful of asparagus
1 Tablespoonful of butter
Y Pound of Canadian
Baking powder biscuit dough
Drain the liquid from the asparagus and boil it down, if necessary, to. make the quarter cupful. Arrange a layer of asparagus in a baking dish, sprinkle it lightly with salt and pepper, dot with the butter divided into small pieces and pour in the asparagus liquid, or, still better, if it is available, chicken stock; spread the diced chicken—or cooked veal or pork may be substituted — over the asparagus, and on this place the cheese, cut in very thin slices.
For the biscuit dough, use:
1Y Cupfuls of flour Y Teaspoonful of salt
3 Teaspoonfuls of baking 2 Tablespoonfuls of powder shortening
Y Cupful of milk
Mix the dry ingredients and sift them together; cut in the hard cold shortening with a knife, using a quick, chopping motion; mix liquid in lightly and spread the dough over the contents of the baking dish. Bake in a hot oven for twenty-five minutes or longer, until the crust is nicely browned and cooked through.
Hot Devilled Eggs
6 Hard-cooked eggs 1 Dozen half walnut meats
1 Cupful of cold diced chicken
Salt, pepper, paprika
And a sauce made of:
2 Tablespoonfuls of butter 2 Tablespoonfuls of flour Y2 Cupful of milk YL Cupful of chicken stock Seasonings
Make the sauce as usual; melt the butter, blend in the flour smoothly, then stir in gradually the milk and stock. If you have no chicken stock, you can use all milk; stir until the sauce thickens smoothly, then add seasonings to taste.
Have ready the hard-cooked eggs, cut in half lengthwise; fill the whites with a mixture of the mashed or riced egg yolk, the chopped chicken, the nutmeats which have been dried a little in the oven and then chopped quite fine, the seasonings, and enough of the sauce to moisten the mixture. Arrange the eggs close together in a baking dish and pour the sauce around them; bake about fifteen minutes in a rather slow oven. Small triangles of buttered toast may be placed upright around the edge of the dish before it is sent to the table, and a light dusting of paprika over the surface of the eggs will add an agreeable touch of color.
For a variation of this dish, add a little curry powder—about one-third teaspoonful or more if you like to emphasize the flavor—to the sauce; the nutmeats may be used or omitted. Bacon curls may be added to garnish, along with fresh cress or parsley.
Make same sauce as for the Hot Devilled Eggs, increasing the quantities as required. Add curry powder to taste— a mere pinch at a time, if you are not accustomed to using it—and making the sauce slightly or strongly flavored with it, as you prefer. Hard-cook eggs, quarter them, and put them with the hot sauce into an attractive serving dish, with a border of small toast fingers or triangles, and bacon curls and parsley to garnish.
Salmon Mayonnaise Molds
This is a most delicate form of jellied fish dish, for which lobster or crabmeat or tuna fish may be used instead of the salmon, if preferred. The method calls for a good boiled dressing, to which, while still hot, softened gelatine and flaked fish are added. Any familiar dressing may be used, or this one will be found excellent:
y2 Tablespoonful of flour 5 Teaspoonfuls of sugar
1 y2 Teaspoonfuls of salt
1 Teaspoonful of mustard
2 Egg yolks
% Cupful of milk
y Cupful of vinegar \x/2 Tablespoonfuls of melted butter
Few grains cayenne
Mix the dry ingredients, add egg yolks, liquids and melted butter. Cook in double boiler, stirring constantly until smoothly thickened.
Tablespoonful of granulated gelatine soaked in
2 Tablespoonfuls of cold water, and
1 Tall tin of salmon
The gelatine should soften in the cold water while the dressing is cooking. The fish should be flushed over with boiling water and all skin and bone removed.
When dressing is thick, remove it from the fire, stir in the gelatine, add the flaked fish, and turn into individual molds that have been wet with cold water. Chill and serve on hearts of lettuce with mayonnaise or boiled dressing mixed with cream or whipped cream; or make a whipped cream and cucumber dressing
1 Cupful of stiffly beaten
Pinch of salt
2 Teaspoonfuls of vinegar
Few grains paprika beaten
Add half a cucumber, cut in small dice and well drained, folded into the cream just before serving.
The story you want is part of the Maclean’s Archives. To access it, log in here or sign up for your free 30-day trial.
Experience anything and everything Maclean's has ever published — over 3,500 issues and 150,000 articles, images and advertisements — since 1905. Browse on your own, or explore our curated collections and timely recommendations.WATCH THIS VIDEO for highlights of everything the Maclean's Archives has to offer.