Afternoon Tea: Lenox fine china and crystal;
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stunning arrangement.
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Cheese Scones
12 ounces self-rising flour
1 1/4 teaspoons baking powder
1 1/4 teaspoons mustard powder
Dash of salt
4 ounces mature cheddar cheese, grated
I egg
1/2 pint milk
1. Preheat the oven to 425 degrees.
2. Into a medium howl, sift the flour. Stir in the baking powder,
mustard powder, and salt. Stir in the cheddar cheese.
3. In a small bowl, lightly heat the egg and milk. Mix with the flour
mixture and knead for 1 minute until soft.
4. On a floured working surface, pat out the scone mixture into a
thickness of 1 inch. Stamp out 2-inch rounds on triangles and place
them on a baking sheet.
5. Bake for 15 minutes or until lightly golden. Do not open the oven
while baking.
6. Serve warm with butter, jam, or Devonshire cream.
Makes 12 to 14 scones.
Sausage
Rolls
(served with Worcestershire Sauce)
12 ounces lean ground pork or veal
112 medium onion, chopped
3/4 cup diced cooked potato
2 tablespoons chopped parsley
1 1/2 tablespoons crushed dried sage leaves
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon crushed red pepper flakes
I 17-and-1/4-ounce package frozen puff pastry, thawed
I egg, well beaten
1/2 cup Worcestershire sauce
1. Preheat
the oven to 350 degrees.
2. in a howl, combine the pork, onion, potato, parsley, sage, salt, pepper, and pepper
flakes. Mix with a fork to combine.
3. Transfer the mixture to a large pastry bag fitted with a large plain tip.
4. Unfold the puff pastry sheets and, following the fold, marks, cut each sheet into
three rectangles. Roll out slightly.
5. Pipe the sausage mixture along one long edge of each of the pastry rectangles.
Paint the opposite edges with some of the beaten egg. Starting at the edge with the
sausage mixture, roll up each rectangle, gently pressing the egg-painted edge to
seal.
6. Using a sharp knife, cut the rolls into slices about 1 1/2 inches thick. Arrange
them on a broiler pan or a wire rack set on top of a baking sheet. Brush the slices
with the remaining beaten egg and bake for 20 minutes, or until golden.
7. Serve the slices warm with the Worcestershire sauce on the side for dipping.
Makes about 50 pieces.
Note: When serving the sausage rolls, make multiple batches and cook only a few at
a time. They are best when served straight from the oven. Sausage rolls can be made
up to two weeks in advance and kept in the freezer.
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Brown & Dutch
2300 Las Flores Canyon
Malibu, California 90265
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FAX (310) 456·3552
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