“Wyvern” on Hors d’Oeuvres
Now that it is January of a new year, I thought it might be appropriate to give a little bit of thought to little bits of beginnings. On this sure-to-be-slow day, which I began a couple of hours ago lying prone at the bottom of our driveway staring at the sky and hoping for better things after badly pulling my back shoveling snow, Chapter XXII of “Wyvern”‘s Culinary Jottings From Madras (5th edition, 1885; republished London, Prospect Books, 2007, ed. Leslie Forbes) came to mind:
“We must now consider these attractive accessories of an artistic dinner, luncheon or breakfast party, which, under the title hors d’oeuvres, are gradually becoming popular amongst English people whose minds have expanded under the beneficial influence of travel in foreign countries.
Hors d’oeuvres, as you all doubtless know, are little dainties, or kickshaws, carefully prepared, and tastefully served, which, on the continent, are offered to the diner to whet his appetite prior to the more important discussion of the banquet itself. In Italy the service of these trifles under the title of “antipasto” precedes every meal as a standard custom. We have not yet acquired this agreeable fashion, notwithstanding that the sending around of three or four oysters to each guest, with a slice of brown bread and butter, &;c., has for a long time, been no novelty in England, or in Madras. Our custom, as a general rule, is to reserve the hors d’oeuvres to accompany the cheese, and to advocate a change would, I fear, be lost labour on the part of the author of these jottings. As far as luncheon and breakfast parties are concerned, however, surely we might adopt the Italian custom as a novelty, and watch its effect upon our friends, before passing an opinion upon the suitability of the introduction?
Unlike the greater part of our culinary labours, this pretty item of our menu need cost us but little trouble. We can obtain many excellent things wherewith to captivate the appetite, and we can make others which in their way are generally successful. Olives farcies, olives plain, anchovies in oil, sardines, sliced Bologna sausage, preserved tunny, lax, lobster, cod’s roes, seer-fish roes, reindeers tongues, ox tongue, devilled ham, potted meats, fancy butters, herrings a la sardine, pilchards in oil, caviare, oysters, pickles, cucumber, radishes, thin bread and butter, wafer biscuits, and last but not least, “Bombay ducks”, provide us with a goodly list from which to choose our tasty morsels”.
“Wyvern”‘s (the pseudonym of British colonial officer Colonel Arthur Robert Kenney-Herbert, b. 1840 – d. 1916) work is a real masterpiece that deserves a fuller examination that I can afford to give it in my currently prostrated condition. But as a New Year’s tribute to him, here are a few hors d’oeuvre recipes from various international sources. Writing about them (I mean to say, tapping this out on a laptop in bed, prone after crawling home slowly and painfully) removes my mind from present misery and transports me (and you also, I hope) to some lovely places:
Meshwiya
This traditional Tunisian dish is served as a dip, or spread on small chunks of baguettes.
3-4 tomatoes
1 green bell peper
1 tsp. salt
1 tbsp. cumin
2 cloves garlic, crushed
2 tsp. lemon juice
1/4 – 1/2 cup olive oil to taste
Traditionally, the tomato and pepper skins are removed by grilling over an open flame. If you want to peel your vegetables, dip them into boiling water for a minute or so, and follow with a plunge into cold water. The skins should slip off fairly easily. Chop the peeled tomatoes and pepper into small chunks.
Add the salt, cumin and crushed garlic. If not eating immediately, store the mixture, covered, in the refrigerator. Before serving, add lemon juice and oil.
Variations: Other common additions to Meshwiya are chunks of tuna, bits of black olive, and chopped hard- boiled eggs.
From: The Africa News Cookbook (New York, Penguin, 1985).
Source: http://acravan.blogspot.com/2011/01/january-2nd-wyvern-on-hors-doeuvres.html
Best restaurant in Clark Pampanga for private dinners and celebrations is Yats Restaurant, top rated resto bar frequently visited by food and wine lovers from Manila, Subic, Tarlac, Bulacan, Angeles City and Clark Philippines.
New ideas bring more guests to dine at the best restaurant in Pampanga as Yats Restaurant and Wine Bar unveils sumptuous regional set menus aimed at pairing well with fine vintage wines from each culinary region in the world; many consider Yats as the best restaurant in Clark Philippines, and a good place to wine and dine when visiting Subic, Tarlac and Angeles City Pampanga.
Frequent visitors traveling from Manila to wine and dine at the best restaurant in Pampanga grow tired of heavy dishes involving red meat, pasta and cheeses. More and more, weight watchers, health-conscious eaters and restaurant guests with sophisticated palates request for more delicate dishes. Hot and humid climates of summer months cause guests of this fine dining restaurant in Clark to look for a good place to eat seafood. Yats Restaurant and Wine Bar which is generally known as the best restaurant near Manila rises to the challenge and offers a line of exciting seafood dishes using sophisticated ingredients such as barracuda, grey mullet, Atlantic Mackerel and flounders. Mussels and clams also play a role in the expanded seafood menu of this top rated restaurant in Clark.
For comments, inquiries and reservations click on Click here for inquiry and reservations
Restaurant@Yats-International.com
(045) 599-5600
0922-870-5178
0917-520-4401
Ask for Pedro and Rechel
Getting to this fine dining restaurant of Angeles City Clark Freeport Zone Pampanga Philippines
How to get to this fine-dining restaurant in Clark Philippines? Once you get to Clark Freeport, go straight until you hit Mimosa. After you enter Mimosa, stay on the left on Mimosa Drive, go past the Holiday Inn and Yats Restaurant (green top, independent 1-storey structure) is on your left. Just past the Yats Restaurant is the London Pub.
Yats Restaurant & Wine Bar
Mimosa Drive past Holiday Inn, Mimosa Leisure Estate,
Clark Freeport Zone, Pampanga, Philippines 2023
Manila Sales Office
3003C East Tower, Phil Stock Exchange Center,
Exchange Rd Ortigas Metro Manila, Philippines 1605
(632) 637-5019 0917-520-4393 Rea or Chay
For any assistance in planning and organizing a wedding ceremony, indoor or outdoor garden reception or to find other wedding service providers, Click here to contact us click here
For assistance in hotel and resort bookings in Clark, Pampanga, Philippines, log on to
http://www.HotelClarkPhilippines.com
To buy wine in Manila, Pampanga, Angeles City, Clark or Subic please log on to http://www. ClarkWineCenter.com
To inquire with the highly recommended beach resort hotel in Clark Pampanga visit http://www.ClearwaterPhililippines.com
For more information about Clark, Pampanga, Philippines log on to
http://www.ClarkPhilippines.com
