bout de papier, Vol. 15, No. 3 (1998) — Fall 1998 // Automne 1998, pp. 14–15
We reproduce below two extracts from Margaret Dickenson’s comprehensive guide to creative entertaining, published by Times Edition Pte. Ltd. Drawing upon her 28 years in the foreign service as a spouse, Mrs. Dickenson has put together a practical and imaginative guide to creative entertaining. The photographs are by Luca Invernizzi Terroni and are reproduced courtesy of Mrs. Dickenson.
In keeping with my family’s Ukrainian tradition, we were given money instead of wedding gifts when we got married. We decided to set aside the money for a special purchase some day. While in Vienna, I accompanied Larry on one of his Canadian trade promotion trips to Hungary, and we were given a private tour of the Herend china factory outside of Budapest which produced the exquisitely hand painted china for the Austro-Hungarian royal family. At the end of an impressive tour, I asked how an order could be placed. The question seemed to shock our guide, the factory manager, who assured us that such an order was impossible. The only outlets were commercial shops which were not well supplied and where customers would have to take what was available. He explained that the factory was a communist state owned factory which only produced the china. Sales were the responsibility of another company. Insisting that there must be some sort of formula for direct factory purchases, I had him record a rather extensive order for our favourite pattern, “Fleurs de l’Inde” (“Flowers of India”). He promised to pursue this unusual matter. Weeks passed, months went by. We moved temporarily to Belgrade for a few months, then were permanently transferred to Moscow, and still no Herend. By this time, Larry impatiently suggested ordering fine bone china from a Western European country. Ignoring all such suggestions, I continued to send letters of inquiry to the Herend factory in Hungary, always careful to include a copy of the original order. Two full years later, two enormous wooden crates arrived at the embassy in Moscow. Larry was completely taken by surprise. Our Ambassador and his wife were filled with admiration as their own search over many years, in the most exclusive antique and china shops in Europe, only netted them a tea service and a few odd pieces. Indeed, each piece of Herend is a work of art. Happily, there is a sufficient number of place settings so that our two daughters can also enjoy using “Fleurs de l’Inde” in their homes. Perhaps they will recall some of the places and situations around the world where this beautiful china always added a special charm to our home.
DATE
Saturday, January 7
TIME
12:00
NUMBER OF GUESTS
THEME
A Czar’s Light Lunch
DRESS CODE
Informal
TABLE
Rectangular
SEATING PLAN
(Three facing three)
F1- –Host – -F2
M2—— -Hostess- -MI
PRINCIPAL TABLEWARE
Herend china
DRINK AREA
ARRANGEMENT
Palekh boxes, Herend
porcelain objects
TABLE CENTREPIECE
Large covered Herend
soup terrine, floral spray
in Herend candlestick
COFFEE/TEA AREA
ARRANGEMENT
Russian samovar and icons
ADDING TO THE TOTAL
LOOK
Bottle of ice-cold vodka on table
Salmon Snow Pea Boats Salmon* Snow Pea Boats, besides being tasty, add colour and shape to an hors d’oeuvre tray. Another colour and flavour combination is created when the snow peas are topped with a few pearls of caviar, rather than the salmon.
Ingredients 40 small young snow peas, with ends attached (length about 7 cm or 3 inches) ½ cup cream cheese ⅔ teaspoon onion, grated ⅓ cup smoked salmon* cut into small pieces (Makes 40)
Place snow peas in baking dish, cover with boiling water, and let stand for 1½ minutes. Drain, dry, and allow snow peas to cool.
Blend cream cheese and onion together.
Carefully open curved edge of snow peas with tip of a small sharp knife. Place a little cream cheese mixture (¼ to ½ teaspoon) inside each pea, along spine
Top cream cheese filling with flaked salmon* (⅓ teaspoon per snow pea), allowing salmon to protrude out of shell. Arrange Salmon Snow Pea Boats in a single layer, in an airtight container. Refrigerate until ready to serve.**
*Options Canned red sockeye salmon may also be used. (Drain salmon, remove and discard bones and skin; break salmon into small flakes.)
Caviar Snow Pea Boats Arrange a little caviar (½ teaspoon) on each cream cheese filled snow pea.
Walnut Snow Pea Boats Top cream cheese filling with chopped walnuts.
**Salmon (or Walnut) Snow Pea Boats may be prepared up to 10 hours before the event. However, if caviar is used, add the caviar to the cream cheese filled snow peas shortly before serving to avoid any discolouration of the cream cheese.
Copies of “From the Ambassador’s Table” ($42.00) can be purchased directly from Mrs. Dickenson by writing to 2 Seneca Street, Ottawa, Ontario K1S 4W5.
View the original scanned pages →
Originally published in bout de papier, Vol. 15, No. 3 (1998) — Fall 1998 // Automne 1998, pp. 14–15. Read the rest of this issue →
