CHAPTER 1

STARTERS

Originally, an appetizer, or “starter” as it’s called in Ireland, was confined to the realm of soup or salad—a small portion of food to whet one’s appetite before the main meal was served. In most households, however, one course, and only one course, was served, and the practice of offering “something to start” was reserved for more affluent Irish families or for restaurants. When the idea of several courses, or “removes” as they were called in ancient times, entered the dining scene, the first course was generally something simple, such as potted fish, poultry, or meat; smoked salmon; raw or fried oysters; cooked prawns with sauce; or some type of cheese. Today’s restaurant and pub starters are in the same vein, with variations of potted meat or pâté, steamed seafood, and cheese dishes among the most popular offerings.

THE BRAZEN HEAD, DUBLIN

MUSSELS IN GARLIC AND GUINNESS

PRAWN COCKTAIL WITH MARIE ROSE SAUCE

SALMON CAKES WITH DILL AND WINE SAUCE

SMOKED SALMON PÂTÉ

OYSTERS WITH MIGNONETTE SAUCE

OYSTERS BAKED WITH GARLIC AND HERBS

CHICKEN LIVER PÂTÉ WITH RED ONION MARMALADE

DEEP-FRIED ST. KILLIAN CHEESE WITH CUMBERLAND SAUCE

ESTHER DUNNE’S BACON-POTATO CAKE

BLACKBOARD SPECIAL: BLUE CHEESE–STUFFED MUSHROOMS

WITH MARMALADE-MUSTARD SAUCE