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Angostura Home Recipes
27
BnOILED MACKEREL
AI^'OOSTCRA BCTTEn
1 mackerel(2 lbs.) or 2 mackerel
(1 lb. each) 4 this, olive oil
Salt & pepper 2 oz.sweet butter
1 teaspoon Angostura Bitters
Have mackerel split and side
bones removed. Wash in cold
water and dry well. Spread with
olive oil, sprinkle with salt and
pepper and broil until well
browned (about 15 minutes).In
the meantime mix butter with
ANGOSTURA and form into a
small roll like a croquette. Place
on plate and put in refrigerator
until very firm and cold. Just
before serving fish, cut this
Angostura Butter roll in four
slices; place one on top each
piece of fish and garnish with
lemon and parsley.
General Supervisor of Service
CARL SCHILLER
PENNSYLVANIA R.R.
Offers Simple Recipes for
Home Use
STCEEED CEIERV
1 stalk of celery (well washed,
trimmed and separated into
six pieces)
iy2 oz. cake Roquefort cheese
2 oz. sweet butter
y2 teaspoon ANGOSTURA
BITTERS
iy2 tablespoons finely chopped
unsalted almonds
iy2 tablespoons finely chopped
crystallized ginger
Mix cheese, sweet butter and
BITTERS weU together until
smooth. Fill each piece of eelery
with this mixture using either a
silver knife or small force bag.
While filling is still soft, sprin
kle each piece of celery gen
erously with chopped almonds,
and last of all with chopped
crystallized ginger. Place in re
frigerator to get very cold and
serve either on linen napkin or
silver tray or in china celery
trough.