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1. Cold Tossed Celery with Mustard Sauce
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450 g (1 lb) fresh crisp celery, cut into 4 cm (1 1/2 inch) pices 2 tablespoons English mustard 250 ml (8 fl oz) water 1 teaspoon salt pinch of MSG pinch of sugar 1 1/2 teaspoons cornflour Preparation time: 5 minutes Cooking time: about 5 minutes 2. Mix together the English mustard, water, salt, MSG, sugar and cornflour. Bring to the boil and thicken. Remove from the heat and allow to cool. Transfer to a bowl and put into the refrigerator to chill. 3. When ready to serve, pour the sauce over the celery.
2. Fish Soup
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1 large plaice, about 500 g (1 1/4 lb), skinned and boned 1 dried fish maw (optional) 1.2 litres (2 pints) chicken stock 1 tablespoon Chinese wine or dry sherry 1 teaspoon salt pinch of MSG pinch of freshly ground white pepper 2 teaspoons cornflour 1 tablespoon water 2 egg whites 2 spring onions, finely chopped 2 slices cooked ham, shredded Preparation time: 5 minutes, plus soaking Cooking time: about 15 minutes 2. Soak the fish maw overnight or until soft, then cut it into small pieces. Heat the stock in a pan and add the flaked fish and the fish maw, together with the wine, salt, MSG and white pepper. 3. Blend the cornflour with the water. When the stock is boiling, stir the cornflour into the stock to thicken it.
4. Beat the egg whites lightly, then pour gently into the boiling stock.
Pour into a soup tureen and sprinkle on the finely chopped spring onions
and shredded ham.
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