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Articles / TULARC / Food / 20th Century Appetizer Recipes / |  |
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Articles / TULARC / Food / 20th Century Appetizer Recipes / | |
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This article is from the 20th Century Appetizer Recipes, with numerous contributions by known and also anonymous authors
2 c Flour
1/2 lb Butter
1/2 lb Cream cheese
1 x *fillings:
2 oz Goose liver paste
1 t Worcestershire sauce
1 t Steak sauce
1 x *or:
2 oz Ham, ground
1 t Steak sauce
1 t Catsup
1 x *or:
1 x Anchovy paste
1 x *or:
1 x Caviar
Work into the flour the butter and cream cheese. Chill thoroughly... over night is not too long. Take pieces of dough and roll very thin, as quickly as possible. Cut with a round cookie cutter, size of a water glass or larger if desired. Mix together ingredients for one of the fillings. Spread on dough, fold over and bake at 400-F until brown. These may be shaped earlier and baked just before serving. Serve as an appetizer with beer, except the anchovy or caviar which should be served with cocktails. Make the anchovy and caviar appetizers somewhat smaller than the ones that are to be served with beer.
From: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
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