Cottage cheese and piccalilli or chili sauce.
Sharp Cheddar mixed with mayonnaise, mustard, cream, minced
capers, pickles, or minced ham.
Roquefort and other Blues are excellent fillings for your
favorite vegetable stalk, or scooped-out dill pickle. This last
is specially nice when filled with snappy cheese creamed with
sweet butter.
All canape butters are ideally suited to stuffing stalks.
Pineapple cheese, especially that part close to the
pineapple-flavored rind, is perfect when creamed.
A masterpiece in the line of filled stalks: Cut the leafy tops
off an entire head of celery, endive, anise or anything similarly
suitable. Wash and separate stalks, but keep them in order, to
reassemble in the head after each is stuffed with a different
mixture, using any of the above, or a tangy mix of your own
concoction.
After all stalks are filled, beginning with the baby center ones,
press them together in the form of the original head, tie tight,
and chill.
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