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Hot Appetizer For Parties, American
At your next cocktail party, try this hot appetizer.
Wipe small, plump sardines, as many as you think you will need, and remove the bones. Season the little fish with cayenne and lemon juice, and enclose each one in a rich pastry dough, rolled very thin. The pastry must be a little longer at each end than the sardines. Brush over the pastry case with beaten egg, give it a good sprinkling of grated Parmesan cheese, and a dash of paprika. Bake them in a hot oven for about 10 or 12 minutes, and serve them hot, in a napkin.
If you prefer, substitute small cocktail sausages, and wrap them in pastry overcoats the same way. In this case, use a smidgen of mustard on the sausage, for added flavor, and you can skip the cheese, if you wish.
A good pastry recipe for these appetizers is this one: Measure 1 cup pastry flour, without sifting, and then sift it with ½ teaspoon salt. Cut ½ cup shortening into the flour, and then moisten with milk. The dough should be set in the icebox for a few hours before it is to be used.
Contributed by Anonymous, 1951
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I would like to thank Newspaperarchive for putting together such a fabulous service, and placing our Nation's history right at our fingertips. Many of these wonderful recipes are ones I stumbled upon quite by accident while sleuthing through the decades in my quest to assemble the world of the American housewife. RH
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