Bring back things in aspic and caviar Swiss rolls

Here's a friendly piece of advice: a conscientious host should "exercise some ingenuity over the eats. It may not merely be a jaded appetite, but a connoisseur in food who comes to her informal party."

Throwing a Christmas party, gentle reader? Planning on handing round a few M&S sausage rolls before letting your guests loose on the Wotsits? Here’s a friendly piece of advice: a conscientious host should “exercise some ingenuity over the eats. It may be not merely a jaded appetite, but a connoisseur in food who comes to her informal party.”

Those damn connoisseurs, always turning up at your informal parties with their jaded appetites. What exotic sweetmeats could possibly satisfy such irritating guests? Mollie Stanley-Wrench, the author of Cocktail Snacks and Canapés: How to Make Them (1952), from which the previous wisdom comes, reckons they might be tempted by a sardine eclair, or perhaps a cheese croquette shaped like a banana. My own money’s on her nattily named “Satan’s whiskers”: surely even the most experienced gastronome would be surprised to find a pickled onion lurking inside that devil on horseback.

Stanley-Welch is also a big fan of the classic stuff-on-sticks concept, as exemplified by her “Hollywood snack”, which impales cream cheese balls flavoured with “a suspicion of onion juice” cheek by jowl with a plum stuffed with foie gras, topped off with the pièce de résistance, a small onion. I reckon that, served with crisps, it’s a sure-fire festive favourite in the Jolie-Pitt household – and no doubt they, like Constance Spry, store spare cocktail sticks “in the heart of a handsome cabbage”. Nothing screams sophistication like a Savoy.

That old roué, the 1970s gastronome Robert Carrier, agrees that “unusual canapes can make your reputation as the best party-giver in town”, and he’s right – a caviar Swiss roll would certainly cause a stir in my neighbourhood, though perhaps not as great as Fanny Cradock’s profiterole swans filled with tinned pâté and sherry-flavoured cream, or Josceline Dimbleby’s stuffed tomatoes with creamed aubergines and – brace yourself – kiwi fruit.

In fact, the 1970s, Cradock’s swansong years, represented a golden age for party food in general. The British Library yields some absolute treasures, such as the Daily Mail Book of Party Time Cookery from 1976, with its tongue and mushroom cups and frankfurter and pineapple salad, and Elizabeth Price’s 1977 masterwork, Hors d’Oeuvres and Appetisers, which deserves a reprint as much for the garish photography as for the daring recipes.

Alongside her kippers vinaigrette and banana and olive skewers, the decade-defining vol-au-vent makes its inevitable appearance here, filled with crowd-pleasers such as creamed kidneys – but to make a real impression, I’d recommend the versions topped with cheese sauce and a soft-boiled egg and crowned with a ring of peas in aspic.

Indeed, aspic should feature heavily on any decent party buffet: prawns, poached eggs, peas, whole fish and fowl are all fair game for imprisonment in calf’s foot jelly, while Price’s redoubtable-looking anchovy and egg gelatine mousse comes with a garnish of vegetation the colour of tinned spinach, lovingly carved out of butter.

But then there’s no room for scruples about food dye when you’re impressing the guests with neon crème de menthe jellies, or apricots stuffed with pink anchovy-flavoured cheese. Even workaday ham cornets, thriftily filled with leftover vegetables, come accessorised with a seductive frill of tangerine-bright mayo.

Forget the artfully rustic, thrown together presentation of today’s modish cookbooks. Let your guests see you’ve made an effort – as Spry observes, such details “add to the gaiety and interest of the party”. And if that means piping your pâté into brown roses and serving your devilled eggs in a satanic claw made from orange peel, then so be it. Remember, the connoisseurs are coming and they’re mighty fussy.

 

Felicity Cloake is the New Statesman’s food columnist. Her latest book is The A-Z of Eating: a Flavour Map for Adventurous Cooks.

This article first appeared in the 19 December 2013 issue of the New Statesman, Christmas Triple Issue

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Donald Trump vs Barack Obama: How the inauguration speeches compared

We compared the two presidents on trade, foreign affairs and climate change – so you (really, really) don't have to.

After watching Donald Trump's inaugural address, what better way to get rid of the last few dregs of hope than by comparing what he said with Barack Obama's address from 2009? 

Both thanked the previous President, with Trump calling the Obamas "magnificent", and pledged to reform Washington, but the comparison ended there. 

Here is what each of them said: 

On American jobs

Obama:

The state of our economy calls for action, bold and swift.  And we will act, not only to create new jobs, but to lay a new foundation for growth.  We will build the roads and bridges, the electric grids and digital lines that feed our commerce and bind us together.  We'll restore science to its rightful place, and wield technology's wonders to raise health care's quality and lower its cost.  We will harness the sun and the winds and the soil to fuel our cars and run our factories.  And we will transform our schools and colleges and universities to meet the demands of a new age.

Trump:

For many decades we've enriched foreign industry at the expense of American industry, subsidized the armies of other countries while allowing for the very sad depletion of our military.

One by one, the factories shuttered and left our shores with not even a thought about the millions and millions of American workers that were left behind.

Obama had a plan for growth. Trump just blames the rest of the world...

On global warming

Obama:

With old friends and former foes, we'll work tirelessly to lessen the nuclear threat, and roll back the specter of a warming planet.

Trump:

On the Middle East:

Obama:

To the Muslim world, we seek a new way forward, based on mutual interest and mutual respect. To those leaders around the globe who seek to sow conflict, or blame their society's ills on the West, know that your people will judge you on what you can build, not what you destroy. 

Trump:

We will re-enforce old alliances and form new ones and unite the civilized world against radical Islamic terrorism, which we will eradicate completely from the face of the earth.

On “greatness”

Obama:

In reaffirming the greatness of our nation we understand that greatness is never a given. It must be earned.

Trump:

America will start winning again, winning like never before.

 

On trade

Obama:

This is the journey we continue today.  We remain the most prosperous, powerful nation on Earth.  Our workers are no less productive than when this crisis began.  Our minds are no less inventive, our goods and services no less needed than they were last week, or last month, or last year.  Our capacity remains undiminished.  

Trump:

We must protect our borders from the ravages of other countries making our product, stealing our companies and destroying our jobs.

Protection will lead to great prosperity and strength. I will fight for you with every breath in my body, and I will never ever let you down.

Stephanie Boland is digital assistant at the New Statesman. She tweets at @stephanieboland