The Coral Gables Times

V.I.P. Dinner Candlelight, silver bright, dinner gay for guests tonight

MELANIE DE PROFT, Food Editor 4 Suburbia Today, November 1962 MINIATURES FLORENTINE Float these vivid green cutouts on individual servings of hot bouillon, consomme, or cream soup. TO PREPARE: ABOUT 15 MIN. 1 egg, well beaten 1/4 cup finely chopped fresh spinach 1 tablespoon finely chopped unblanched almonds 1/4 clove garlic, minced 1/8 teaspoon salt Few grains black pepper 1. Mix all ingredients thoroughly in a bowl. 2. Meanwhile, heat a griddle or heavy skillet until moderately hot. 3. Lightly butter the griddle. Spoon the batter onto it, spreading to make a round about 7 in. in diameter. Bake until lightly browned, about 3 min.; turn and brown second side. 4. Using hors d'oeuvre cutters (1/2 in. in diameter), cut out shapes from the griddlecake. Serve a spoonful in each serving of soup. SEA FOOD COCKTAIL SAUCE TO PREPARE: 5 MIN. (allow time for chilling) 3/4 cup chili sauce 1 1/2 tablespoons mayonnaise 1 1/2 tablespoons lemon juice 1 1/2 tablespoons prepared horse-radish 1 1/2 teaspoons Worcestershire sauce 9 to 12 drops Tabasco 1/4 teaspoon salt 1. Mix all ingredients together and chill thoroughly. 2. Arrange chilled cooked shrimp, allowing about five per serving, on sea shells lined with crisp greens. Top each serving with cocktail sauce. About 1 cup sauce