Monday, February 29, 2016

Recipes by Carl Brisson: Nam-Nams; Potato Salad

Carl Brisson's Nam-Nams

Cut lean bacon into thin slices. Cut those in half, lengthways, then across, thus making four long narrow slices. Take large stuffed olives and wrap one of the bacon slices round each olive, fastening it securely with a wooden toothpick. Just before serving, fry these in deep hot fat, and drain on white paper in the oven for a minute or two. Serve piping hot without removing the sticks.

Carl Brisson's Potato Salad

Boil 1 lb. new potatoes. While still hot, slice or halve (if the potatoes are tiny) into a basin containing two minced onions, two tablespoonfuls of chopped parsley, seven tablespoonfuls of olive oil, two tablespoonfuls of vinegar, half a teaspoonful of pepper, a heaped teaspoonful of salt, one tablespoonful of milk and half a teaspoonful of prepared mustard. Mix well together. Chill before serving.

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