HOT HORS D'OEUVRES


This hot hors d'oeuvres would add a piquancy to an otherwise plain meal.

Have three small gratin dishes ready.  Coarsely chop a cooked lobster, mix it with very good bechamel sauce which has a little cream added to it, form into small round and thick cakes.  Chill until firm, dip in beaten egg and breadcrumbs and deep dry.  Put these in one dish.  The second dish is exactly the same but made with hard-boiled egg, coarsely chopped instead of lobster.  The third dish may be varied in ingredients, but must look just like the other two.  A good one is very small cooked green peas in bechamel sauce made into the cakes.   Three dishes must be served side by side on a try so that guests may take some of each.