1 beaten egg 1 ¼ cups herb-seasoned stuffing mix, crushed 1 4-ounce can chopped mushrooms, drained ⅓ cup beef broth ¼ cup sliced green onion ¼ cup snipped parsley 2 tablespoons butter or margarine, melted 1 teaspoon lemon juice 2 pounds ground beef 1 teaspoon salt
Mix together the egg, stuffing mix, drained mushrooms, beef broth, green onion, parsley, butter or margarine, and lemon juice; set aside. Combine meat and salt; divide mixture in half. On sheets of waxed paper, pat each half into an 8-inch circle. Spoon stuffing over one circle of meat to within 1 inch of the edge. Top with second circle of meat; peel off top sheet of paper and seal edges of meat.
Invert meat patty onto well-greased wire grill basked; peel off remaining paper. Grill over medium coals for 10 to 12 minutes. Turn and grill about 10 to 12 minutes more or till desired doneness. Cut the burger into wedges; sever with warmed catsup, if desired. Serves 8.
You will need 4 thin slices of beef shank 4 thin slices of ham 4 hard-boiled eggs, sliced 2 tablespoons flour 1 onion 2 ½ to 3 tablespoons fat or butter ½ cup broth salt and pepper 4 tablespoons sour cream
ingredients: 2 pounds ham (or whole ham) uncooked ½ to 1 pound veal shank 1 or 2 fee of veal 3 or 6 shallots 1 bay leaf 2 fresh sprigs or 1 teaspoon dried thyme 2 fresh sprigs or 1 teaspoon dried chervil 1 fresh sprig or 1 teaspoon dried tarragon 1 or 2 bottles white Burgundy ½ cup or 1 cup minced parsley 1 or 2 Tablespoons wine vinegar
Place ham in a deep kettle. Cover with cold water. Cook over moderate heat for 1 hour to remove the rind.
Place the ham in a large saucepan. Add the veal shank, calf’s foot or feet, shallots and herbs. Pepper. Add the wine. Cook over very low heat until a tablespoon of the liquid dropped on a cold dish jellies; this should take about 20 minutes per pound of meat.
Taste the seasoning, add a little salt if necessary. Remove the ham. Break the meat with a fork, mixing the fact and lean parts.
Alternate layers of parsley and ham in a large bowl.
Before the stock cools completely, add the vinegar. Strain the stock and pour it over the ham. Press down firmly. Refrigerate.
Unmold before serving.
In Bourgogne, this dish is traditional for Easter. For 4 people, use 2 pounds of ham; for a larger group, the whole ham. If you do not have a large serving bowl, use several small ones. This dish keeps very well if refrigerated.
2 tablespoons cornstarch salad oil for frying a few leaves of lettuce for garnish
Dip the liver into cold water and wipe dry with a cloth. Slice the liver into bite-size pieces about ¼ -inch thick. Mix ingredients (a) with the liver and let stand for 5 minutes. Drain. Mix ingredients (b) together and set aside. Coat the liver with the cornstarch and deep-fry briefly over a medium heat. Remove the liver from the pan. Reheat the oil and deep-fry the liver again over a high heat. Remove the liver from the pan and mix with ingredients (b). Arrange the liver pieces on top of a few decorative leaves of lettuce. Pour any remaining ingredients (b) over the liver.
ingredients: 2 pounds thinly sliced lean beef (from the rump or round) ¼ pound lean bacon strips 2 onions 2 shallots 2 cloves garlic 1 handful parsley 1 sprig thyme, or ½ teaspoon dried 1 bay leaf salt, pepper nutmeg 4 ounces fresh bacon fat 1 Tablespoon flour 2 cups dry white wine 1 calf’s foot 1 teaspoon agar-agar or Japanese Moss 1 cup beef bouillon
Flatten the beef slices and season with salt and pepper.
Chop one onion, the shallots, garlic and parsley. Sprinkle in the finely chopped thyme and bay leaf. Add salt, pepper, and grated nutmeg to taste. Mix thoroughly.
On each slice of beef place a slice of bacon and spread some of the herb mixture on it. Pile the seasoned slices into a “tower” and press as flat as possible. End with a slice of beef, then tie the entire pile together with string so it will not fall apart while cooking.
Mince the bacon fat and the remaining onion, sprinkle with flour, and add any remaining herb mixture there may be. Brown lightly in a Dutch oven. Add the wine, the calf’s foot, and the securely-tied beef slices. Cover and cook over low heat for 3 hours.
When done, remove the meat from the pot. Dissolve the agar-agar in the bouillon and add it to the liquid in the Dutch oven.
Place the meat into a mold and strain the liquid over it. Refrigerate. The sauce will jell. Unmold when ready to serve, and garnish with sprigs of parsley.
This dish is ideal for a meal served outdoors. As agar-agar and Japanese Moss are not readily obtainable, plan unflavored gelatine may be substituted, using a little less liquid than the instructions call for, in order to obtain a stiffer gelatine.