1 x 7" cheese pastry case
3 gherkins
3/4 cup diced celery
2 chopped hard-boiled eggs
1 dspn diced parboiled red pepper
2 oz chopped walnuts
1/2 cup mayonnaise
1/4 cup unset lemon jelly
1 tbspn chopped parsley
red and green cocktail onions
Method: chop gherkins finely, add celery, eggs, red pepper, walnuts. Fold in mayonnaise, mix well. Fill into cold pastry case, chill one hour. Add parsley to lemon jelly; when beginning to thicken, spoon gently over tart. Decorate with cocktail onions, chill until set. Cut into small wedges. Twice the quantity may be prepared, cooking pastry in Swiss roll tin. Prepared this way and cut into finger lengths, it makes a delicious cocktail party savoury.
Source: contributed by Mrs. D. Horgan, Clare S.A., in The Lunchbox: A Selection of Tried Recipes (Published by the Bihar Mission Auxiliary, Clare, South Australia: 2nd edn, 1975; 1st edn 1968), p.63.
3 gherkins
3/4 cup diced celery
2 chopped hard-boiled eggs
1 dspn diced parboiled red pepper
2 oz chopped walnuts
1/2 cup mayonnaise
1/4 cup unset lemon jelly
1 tbspn chopped parsley
red and green cocktail onions
Method: chop gherkins finely, add celery, eggs, red pepper, walnuts. Fold in mayonnaise, mix well. Fill into cold pastry case, chill one hour. Add parsley to lemon jelly; when beginning to thicken, spoon gently over tart. Decorate with cocktail onions, chill until set. Cut into small wedges. Twice the quantity may be prepared, cooking pastry in Swiss roll tin. Prepared this way and cut into finger lengths, it makes a delicious cocktail party savoury.
Source: contributed by Mrs. D. Horgan, Clare S.A., in The Lunchbox: A Selection of Tried Recipes (Published by the Bihar Mission Auxiliary, Clare, South Australia: 2nd edn, 1975; 1st edn 1968), p.63.
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