Let the festivities begin…

I was thinking of reintroducing the Fondue party to my social repertoire in 2009, but now that I’ve found this book (Lots of Fun to Cook. Published by Williams Collins in 1972, and intended for children?) I believe I have acquired the savoir faire required to give my parties the va-va-voom they’ve been lacking!

Take this Cheese Harlequin for instance. Dontch love that babybel rind hat? Further usurping of the fondue can be achieved with these adorable Cheese Mice. Just roll some cream cheese into a mouse shape, garnish with parsley for a tail and processed cheddar ears for that authentico mousey look!

An egg with a small boiled potato skewered to it, cunningly arranged in a plate of lettuce, does a fair impression of a duck. Stick 2 peppercorns in its head for eyes and decorate the rest of the plate with carrots daubed with mayonnaise. Yum Yum.

Olive ears and a salami hat make these “EggHeads” a real show stopper.

And for the Germanic among us, the following meat and potato dishes are unsurpassed.

Wash it all down with some “Mandarinade”

or a “Smiling Dolphin”… (what the f*&K were they thinking???)

and finish off with this fine fruit salad.

So… I’m thinking of having a party. Are you coming? {mxc}