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Galway Advertiser 1973/1973_01_11/GA_11011973_E1_007.pdf
A D LIB
by Sinead
Cheaper than Steak !
The Ubiquitous Scotch Egg
You may say that Scotch Eggs are not a new idea, nor are they, but garnished and served as shown in the illustration they are unusual. PARTY S C O T C H EGGS 1 lb pork sausage meat Plain flour and fine breadcrumbs 6 hard boiled eggs Beaten egg Mayonnaise Paprika Stuffed olives or radishes Chicory Cucumber slices Watercress or lettuce For the Filling 2 tablespoons mayonnaise 1 teaspoon French mustard Minced ham or chicken if liked Divide the sausage meat into |6 portions and roll out each one Ion a floured board in a round Barge enough to cover an egg each, plour the eggs lightly and completely cover each one with sausage meat, sealing the edges carefully. Dip each one in beaten egg and then in crumbs and leave to set for about 10 minutes. Then fry in deep fat until golden brown. Lift out on to a crumbed paper to drain and get cold. When cold, carefully cut each one in half, scoop out the yolks and pound them with mayonnaise and the ham or chicken if used and add the mustard. Fill the egg whites, piling u p as shown. Sprinkle with paprika and then garnish with sliced radishes or sliced stuffed olives or both. Serve on a large flat platter garnished with chicory spears and slices of cucumber with the skin left on. Add lettuce or watercress and a sliced tomato in the middle if liked.
J O I N T H E O N T H E
G A N G
G R E A T O B S E R T !
Party Scotch Eggs make an attractive display on a buffet table.
Don't miss the last few days of
MADGE MODELS
Baked Stuffed Mackerel with Cider Sauce
Stuffing: J 0 2 . butter or marg arine; 1 small onion, grated; 2 sticks celery, finely chopped; 2 medium cooking apples, peeled, cored and finely chopped; 4 oz. white breadcrumbs; 2 level table spoons chopped parsley; 1 egg, beaten; salt and pepper 4 large or 6 small mackerel, heads removed, cleaned and boned; J pint dry cider; 1 medium cooking apple, peeled, cored and thinly sliced Sauce: J pint dry cider; 1 table spoon lemon juice; 2 level teaspoons cornflour; salt and pepper; 3 tablespoons single cream or top of milk Lemon wedges and parsley for garnish Melt butter or margarine in pan and gently fry onion and celery for 5 minutes. Add apple and cook gently for a further 4 min utes, stirring occasionally. Re move from heat and stir in 0 . breadcrumbs, parsley and beaten egg. Season to taste. Divide stuffing between mack erel and spread over inside of each fish. Fold mackerel over to enclose stuffing and place in a shallow, greased ovenproof dish. Cut apple slices in half and arrange over mackerel. Pour over cider, cover with a lid or foil, and bake at 325 deg. F., Gas Mark 3, for 35 minutes. Remove fish and apple from ovenproof dish and place on a serving plate. Keep warm. For the sauce, strain liquor from the dish and mix with cider. Place in a pan. Blend lemon juice and cornflour and stir into pan. Bring to boil, stirring continuously and boil for 1 minute. Season and stir in cream or top of milk. Serve mackerel, garnished with lemon wedges and parsley, and hand sauce separately. Serves 4 or 6 ""'
SALE
ENDS SATURDAY 13th At High St., Galway and Galway Shopping Centre
AND AT BRANCHES--ATHLONE, LONGFORD, TUAM AND CASTLEREA
HASSETT'S
THE FISH CENTHE
Galway Shopping Centre
Trees and Shrubs
FOR a GREAT SELECTION OF ROSES, FRUIT TREES, hedging PLANTS, CLIMBING AND WALL SHRUBS, PRUNES, FLOWERING AND ORNAMEN IAL I REES AND SHRUBS.
FISH--GAME--POULTR
L2
GRAB A M A I N L I N E RETURN!
BILL MADDEN, Nurseryman and Florist, Taylor's Hill and Shop Street. Phone Nurseries (091) 4354 Shop (091) 2371
Timpisti. Is m i l k i n - a c h an lion d a o i n e a m a r a i t e a r is a g o i n t e a r ar n a b o i t h r e sa t i r seo. A r d o i g h cigin nil an chosiilacht ar a n scial go g c u i r e a n n lion n a m a r b h as d u i n n m 6 r a n . C e g u r fcidir go lear f a t h a n n a a lua leis na t i m p i s t i uilig n i feidir a s h e a n a d h go bhfuil d l u t h - b h a i n t ag ar n 6 s a n n a olachain leis an g c o n t u i r t a
Claddagh
Jewellers
b h i o n n d c s h i o r a r ar m b o i t h re a c h go h a i r i t h c go d e i r e a n nach san oiche. B'fhanach b h e i t h ag c e a p a d h g o N-IIR e o d h m u i n t i r na h E i r e a n n as a n 61 g o h i o m l a n a c h ta SI t h a r a m go m b c a d h siad nios tuiscini a g u s n i o s u a l l m h a i r e faoi. A n feachtas fdgraiochta ata ar b u n le t a m a l l , ta suit a g a i n n go m b e i d h t o r a d h air A c h is o r a i n n e an p o b a l ata an dualgas bcart a c h u r i gcrich. M a r t h u s , tugaimis a i r d faoi lcith a r n a fograi n u a " I s m a r f o i r an t i o m a n a i 6il".
D U B L I N A N D B A C K ONLY
Dominick Street "Beside The Bridge"
Correction
DISCOUNT
L a s t w e e k ' s i s s u e of t h e 'Galway Advertiser' refer red to a lecture on Itiner a n t s d u e to be g i v e n by Mrs. Joyce Sholdice next Friday evening at the P r e s e n t a t i o n H a l l a n d it was incorrectly a t t r i b u t e d to t h e N e w c a s t l e a n d Dis trict Residents Association I n f a c t i t is t h e N e w c a s t l e and District Parents Asso ciation who have organised the lecture, which has now been postponed until future date.
120%
KIDS GO ANYWHERE FOR 50p OR ONDER. { C J TC E S V LD F R 1 M N H HIT T E T AL F L S E I I KT AI O OT. H R I OK !
CALL
AND
SEE
OUR
WONDERFUL ARISTO, OF GOLD AND
SELECTION EMKA AND
OF WATCHES. WALTHAM. BANGLES, WE CHARM
OUR ALSO
RANGE HAVE A
INCLUDES BEAUTIFUL AND
RODANIA, SELECTION RINGS
CHARMS,
BRACELETS PRICES.
CLADDAGH
ARE NOTED
FOR OUR KEEN