On Sat 15 Nov 2008 10:48:59a, sf told us...

> On Nov 14, 5:19*pm, Joseph Littleshoes > wrote:
>> Hor's d'oeuvre or canapes? *perhaps entree volantes? technically served
>> after the soup rather than before the meal, but i am a bit bored with
>> deviled eggs & cheese straws ....hmmmm...even stuffed mushrooms seem
>> repetitive, now pates Mazarine? a small pastry case filled with a
>> druxelles? Dollop of cheese on top? i've wanted to make 'rissoles' ever
>> since i heard them referenced on the BBC sitcom *"Are you being served?
> "
>>
> <sniip>
>> Heat a slice of brown bread cut to the usual size, coat it with a layer
>> of Horseradish Butter and cover this with strips *of smoked salmon.
>> --
>>
>> The unedited version has the salmon layered alternately with thin strips
>> of herring fillets marinated in white wine and lines of caviare.
>> --
>> JL
>
> Missed the OP, so I am replying via Google. My husband's family isn't
> the adventurous foodie type, so we'll have ethnic food for hor's
> d'oeuvres and side dishes ... but it will be *their* ethnic food.
> LOL!
>
> The thought of compound butter peaked my interest. Do you have any
> fairly mainstream compound butter recipes (that would be good for
> slathering on biscuits or rolls) to post?
>
> BTW: Stuffed mushrooms still sound great to me!
>
> TIA
> sf

A mixture of butter and honey whipped together is dynamite on hot biscuits.

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
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Date: Saturday, 11(XI)/15(XV)/08(MMVIII)
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