Author Archives: iamsurly

Triglie alla Livornese (Mullet Leghorn Style)

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Preparation time: 15 minutes
Cooking time: 50 minutes
To serve: 4

You will need:
1 small onion
1 lb. ripe tomatoes
1 small stick celery
3 tablespoons olive oil
1-2 cloves garlic, peeled
several sprigs parsley
salt and pepper
4 small or 2 medium-sized red mullet*
chopped fresh parsley

*Other fish such as mackerel, grey mullet, or even cutlets or fillets of white fish can be cooked in the same way.

Chop the onion and tomatoes and slice the celery. Heat the olive oil in a saucepan and fry the chopped onion, garlic cloves, sliced celery and parsley for several minutes. When they begin to soften and colour add the chopped tomatoes and salt and pepper. Cover the pan and simmer very gently until pulped, about 30 minutes. Press through a sieve into a shallow flameproof dish and check the seasoning. The sauce should be rather thin so if necessary stir in a little water. Arrange the mullet, previously washed and dried, head to tail in the auce. Cook over low heat until tender, about 20 minutes, basting with sauce frequently. serve hot, in the same dish, sprinkled with freshly chopped parsley.

©️ Shufunotomo Co., Ltd., Japan 1968 English text ©️ The Hamlyn Group Ltd. 1968

Беф-строганов (Bef stroganov) Beef Stroganoff

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4 servings

You will need
4/5 lb. beef, cut into thin strips
¼ cup butter
2 onions, cut into thin strips
⅓ lb. champignons, thinly sliced
½ cup flour
2 cups milk
¼ cup heavy cream
¼ teaspoon MSG (monosodium glutamate) (optional)
2 sprigs parsley, minced
salt, pepper

Garnish:
⅔ lb. potatoes
⅓ lb. macaroni
salt
pepper
grated cheese

Sauté the beef in butter in a heavy pot until browned. Add the vegetables. Brown the flour in a separate pan and add to the vegetables.

Add the milk, cream, salt, pepper and MSG. Simmer over low heat, stirring constantly, until thick. Ladle into a deep bowl and sprinkle with the minced parsley.

Cut the potatoes into strips and deep-fry. Season with salt and pepper. Boil the macaroni and season with salt and pepper. Sprinkle with the grated cheese. Serve with fried potatoes and macaroni separately.

©️Shufunotomo Co., Ltd., Japan 1973

Weiner Schnitzel Holstein

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4 veal cutlets, about 6 ounces each
¼ cup all-purpose flour
1 teaspoon salt
Dash pepper
1 egg, slightly beaten
1 cup fine dry bread crumbs
¼ cup butter or margarine
4 Fried Eggs, see below
4 anchovy fillets
1 dill pickle, sliced lengthwise

Have meat man flatten the veal cutlets or pound them with a meat hammer until they are very thin.

Combine the flour, salt and pepper. Coat meat with flour mixture. Dip in the egg, then in the bread crumbs. Heat butter in a skillet. Fry meat in the butter over medium heat until golden brown and tender, turning to brown on both sides.

Place cutlets on a heated platter with 1 fried egg on top of each. Garnish with anchovies and pickle slices. Makes 4 servings.

FRIED EGGS: Heat 2 tablespoons butter or margarine in a skillet over medium heat. Slip 4 eggs into the skillet, one at a time. Add 1 teaspoon water; cover; cook 2 or 3 minutes, until whites are firm but tender.

Published by –COOKINDEX– Division of H.S. Stuttman Co., Inc., New York ©️ Copyright 1958 Tested Recipe Insititue, Inc., New York

Steak and Kidney Pudding

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1½-2 pounds steak
½ pound calf’s kidney
2 tablespoons flour
Salt and freshly ground black pepper
6 ounces freshly grated or packaged suet
12 ounces self-raising flour
Dripping
4 tablespoons finely chopped shallot or onion
¼ pint rich beef stock
2-4 tablespoons port wine (optional)

Cut steak and kidney into rather small pieces, and shake well in a bowl containing flour and ¼ level teaspoon each salt and freshly ground pepper, until all the pieces are well coated.

Combine finely grated suet with self-raising flour, adding pepper and salt, to taste, to make a light suet crust.

Grease a pudding basin with dripping, line it with the crust and put in the seasoned meat and finely chopped shallot or onion. Combine stock and port wine (if desired), and fill up the basin with this mixture to near the top, adding a little water if necessary. Put on the pastry lid, making sure the edges are well sealed to keep in the steam. Cover the whole pudding with a floured cloth and simmer or steam 3 to 4 hours. The crust should be rather damp. Serves 4 to 6.

Thomas Nelson & Sons Ltd., 36 Park Stree, London W1 © Robert Carrier, 1968

Canard Périgourdin (Duck, Périgord Style)

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ingredients:
1 plump 4-pound duck (cleaned, singed, and washed)
7 Tablespoons butter
1 canned or fresh truffle
salt, pepper
30 pitted prunes
½ pound foie gras (goose liver mousse)
1 envelope unflavored gelatin

instructions:
1. Stuff the duck with a walnut-size piece of butter, the sliced truffle, salt and pepper. Sew up the openings.
2. Brush the duck with butter and season with salt and pepper. Place in a roasting pan and cook in a moderate oven for 75-90 minutes.
3. Poach the prunes in salt water for 15 minutes. Drain, and let cool.
4. Stuff fifteen of the prunes with the goose liver mousse, setting aside about 2 ounces of the mousse.
5. When the duck has cooled, cover it with the unstuffed prunes cut into halves. Stick them to the duck with the remaining mousse.
6. Prepare the gelatine as directed on the envelope. Coat the duck repeatedly with the gelatine, allowing it to “set” each time in order to obtain a thicker layer. Refrigerate.
7. Place the stuffed prunes around the duck, together with any leftover gelatine. Serve cold, with a green salad in season.

In the Périgord, the gelatine is flavored with the broth from one fresh truffle. The foie gras mousse is available in delicatessens and specialty shops.

©️ Shufunotomo Co., Ltd., Japan, 1971. Published in the United States and Canada by BOBLEY PUBLISHING, a division of Illustrated World Encyclopedia, Inc. Printed in Japan.

Chicken Enchiladas

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Red Chili Sauce (below)
Salad oil
1 can (11 oz) tortillas
1 cup light cream
2 chicken bouillon cubes

FILLING
Salad oil
1 onion, finely chopped
2 canned green chiles, finely chopped
1 clove garlic, crushed
1 can (1lb) tomato purée
2 cups chopped chicken
½ teaspoon salt
Dash of pepper
½ lb Cheddar cheese, grated

  1. Make Red Chili Sauce. Keep Warm.
  2. Heat ½ inch salad oil in small skillet until very hot. Use 1 dozen tortillas from can. Fry, one at a time, 15 seconds on each side. (Do not let them become crisp.) Drain.
  3. In saucepan, heat cream with bouillon cubes, to dissolve.
  4. Make Filling: In 2 tablespoons hot oil in large skillet, sauté onion until tender – about 5 minutes. Add remaining ingredients, except cheese; simmer, uncovered, 10 minutes.
  5. Heat oven to 350F. Dip each tortilla in cream. Top each with filling; roll up. Place, seam side down, in greased, 3-quart, shallow baking dish. Pour Red Chili Sauce over tortillas; sprinkle with cheese. Bake, uncovered, 15 minutes.

RED CHILI SAUCE
2 tablespoons shortening
3 to 4 tablespoons chili powder
2 tablespoons flour
¾ teaspoon salt
½ teaspoon garlic salt
Pinch oregano
Pinch cumin

Melt shortening in medium skillet. Add rest of ingredients; stir until blended. Gradually stir in 2 cups water. Bring to boiling, stirring constantly. Reduce heat; simmer 10minutes.

©️ Copyright 1973 by The McCall Publishing Co. All rights reserved. Printed in U.S.A.

Adventure in Space

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Space Visitors

Serve these fat little Space Visitors with wooden pick-jelly bean antennae after a trip to the planetarium, the museum or a science fiction movie! Other ideas for the Space Visitors are on the back of the contents card.

1 package active dry yeast
¾ cup warm water (105 to 115°)
2 eggs
¼ cup shortening
⅓ cup sugar
1 teaspoon salt
2 teaspoons nutmeg
3½ cups Gold Medal Flour*
Currants
1 egg, beaten

In large mixer bowl, dissolve yeast in warm water. Add 2 eggs, the shortening, sugar, salt, nutmeg and 1¾ cups of the flour. Beat 2 minutes on medium speed, scraping bowl frequently. Mix in enough remaining flour to make dough smooth. Scrape batter from side of bowl. Cover; let ride in warm place until double, about 45 minutes.

Stir down dough by beating about 25 strokes. Turn dough onto lightly floured board and divide into 12 equal parts; divide each part in half again. Shape 12 parts into plump ovals about 4 inches long for bodies. With slightly more than half each of the remaining parts, shape 12 balls for heads. With the remaining parts, shape twelve 4-inch ropes; cut each rope in half for arms.

Place figures about 3 inches apart on greased baking sheet. Press currants firmly into heads for eyes and mouths. Let rise until double, about 45 minutes. Heat oven to 350°. Brush rolls lightly with beaten egg. Bake about 15 minutes or until golden brown. Insert wooden picks in heads for antennae. 12 buns.

*if using self-rising flour, omit salt.

©️Copyright 1971 by General Mills, Inc. All rights reserved. Printed in U.S.A.

Kedgeree Flan

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Cooking Time: 30 mins.
Preparation time: 20-25 mins.
Main cooking utensils: 8-in. pie pan, saucepan
Oven temperature: 425-450°F reducing to 300°F
Oven position: center

For 4-6 people you need:
Basic pie dough:
1½ cups all-purpose flour
pinch salt
scant ½ cup shortening
water to mix, approximately 2 tablespoons

Filling:
scant ½ cup long-grain rice
1 small bay leaff
½ lb. cooked smoked haddock
2 tablespoons butter
1 egg
seasoning
pinch mixed herbs
little milk, if necessary

Garnish
parsley
3 whole prawns or shrimp

  1. To make the pie crust, sift flour and salt together, rub in fat until mixture looks like fine bread crumbs.
  2. Mix to a stiff dough with cold water.
  3. Line the pie pan and bake the pie shell for 20 minutes or until golden brown.
  4. Boil rice in salted water with bay leaf for 12-15 minutes, drain.
  5. Add flaked fish, butter, beaten egg, seasoning (do not use too much salt), and herbs. If the mixture is too dry add a little milk.
  6. Fill pie shell and return to a 300°F oven for 10 minutes until thoroughly heated. Serve garnish with parsley and prawns or shrimp.

TO SERVE: Hot as supper dish.

TO VARY: Use white fish instead of smoked fish.

TO STORE: This can be kept for a short time in the refrigerator and reheated. Cover filling with foil.

PRINTED IN CANADA. ©Copyright Paul Hamlyn Ltd. 1967

Crème de Menthe Frappé and Quick Orange-Chocolate Mousse

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QUICK ORANGE-CHOCOLATE MOUSSE

This is the quickest and easiest and one of the most delicate chocolate mousse recipes around; it is at its most glamorous when served in saucer champagne glasses (not hollow-stemmed ones), but may be served in punch cups, Old Fashioned glasses, or even custard cups.

½ cup superfine sugar
2 tablespoons Grand Marnier
8 squares (1-oz each) superior quality semisweet chocolate
¼ cup heavy cream
2 egg whites, stiffly beaten
2 cups heavy cream
Orange peel twists

Combine superfine sugar and Grand Marnier in saucepan and cook over low heat until dissolved. Melt chocolate in double boiler, adding ¼ cup cream as chocolate begins to melt. When chocolate and cream are smooth, stir in sugar-Grand Marnier syrup. Set aside and let cool to room temperature.

Meanwhile, beat egg whites until stiff peaks form. Fold into cooled chocolate mixture. Whip 2 cups heavy cream until stiff peaks form. Fold into cooled chocolate mixture.

Spoon mousse into desired glasses or cups. COver with plastic wrap and chill 203 hours before serving. To serve, garnish with orange twists and top with dollop of sweetened whipped cream if desired.

Yield: 8-10 servings, depending on size of glasses used.

Copyright ©️ 1977 by Random House, Inc. All rights reserved. Printed in U.S.A.

Carioca

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That Rum Thing

In the quest for new and different desserts the adventurous gourmet so often overlooks ice cream. Good quality American ice cream ranks among the best of American foods, whether homemade or store-bought, and, for eas of availability and consistency of quality, puts all other store-bought desserts to shame.

Still, when you’re planning a special after-dinner party you want to do something special. Why not dress up ice cream? Baked Alaskas and Ice Cream Bombes come to mind. Peppermint ice cream drizzled with a chocolate-flavored liqueur; chocolate ice cream drizzled with an orange liqueur; strawberry ice cream drizzled with Fraise or framboise (strawberry and raspberry liqueurs).

And then there is “That Rum Thing”: Coffee ice cream sprinkled with chocolate bean candies and drizzled with dark rum. For a substantial dessert, serve it with slices of pound cake.

Soften 1½-2 quarts coffee ice cream and scoop into decorative mold (preferably a melon mold). Place in freezer, covered. Just before serving, unmold ice cream onto platter. Sprinkle with chocolate bean candies with liquid centers. Drizzle with ½ cup dark rum and serve.

Copyright ©️ 1977 by Random House, Inc. All rights reserved. Printed in U.S.A.