Cooking With Jay
Spreaders II
Chop hard-boiled eggs very fine. Mix with anchovy paste and enough mayonnaise to spread easily.
Chop hard-boiled eggs very fine. Mix with mayonnaise, and spread on bread. Place 1/2 anchovy on top. Sardellen or sardines may also be used in the same manner (boned and skinned).
Mince roast beef and mix with finely chopped cold potato, grated horseradish and salad dressing. Season, and mix well.
Mix chopped chicken, nuts and celery (equal parts) and good chicken gravy to spread. Season well.
Saut� chicken livers. Cool, chop, and mix with A-1 Sauce.
Saut� chicken livers in butter. Chop and mix with finely chopped chicken. Add cream sauce. Season well and serve hot.
Saut� chicken livers in chicken fat or butter, but do not brown. Mash, and mix with an equal amount of finely chopped olives or sweet pickles, and add mayonnaise to spread. Season well.
Saut� and grind calves' liver; Melt a small amount of butter; add liver and a few bread crumbs, chili sauce or tomato catsup, and mix well. Season and serve cold or brown under broiler and serve hot.
Decorate liver paste with strips of beets, green olives, or red pepper-or, make a paste of good liverwurst with any tasty pickles and olives. Add a little whipped or plain cream.
Fry calves' liver. Put through food chopper twice and add mayonnaise. Season well. Place a piece of crisp bacon on top after spreading on bread, and heat under broiler.
