Category Archives: International

Belehat (Meat Loaf – Egypt)

1 Reply

Ingredients:
4 eggs
3 cloves garlic
3 Tablespoons flour
1 pound ground beef
a pinch coriander
salt, pepper
3 Tablespoons bread crumbs
2 Tablespoons butter
2 Tablespoons tomato sauce

Instructions:

  1. Hard-cook the eggs and put them quickly into cold water to facilitate shelling. Mince the garlic.
  2. Mix the ground meat with garlic, a pinch of coriander, salt and pepper.
  3. Dust a board with flour. Cut the meat in half. Flatten out one half with your hand to make a rectangle 4 by 5 inches. Place the hard-boiled eggs on this rectangle.
  4. Place the other half of meat on the eggs. Shape so as to obtain a kind of sausage, enclosing the eggs.
  5. Beat the rest of the eggs. Roll the “sausage” in the flour, in the beaten eggs, and then in the bread crumbs.
  6. Brown in heated butter in a frying pan. Add the tomato sauce. Cover and simmer for 30 minutes.

Egyptians enjoy this dish very much. Try it; your guests will as for second helping.

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

Sartadagnano (Fish Pancake)

3 Replies

ingredients:

2 pounds small frying fish
3 Tablespoons flour
4 sprigs of parsley
2 cloves of garlic
3 Tablespoons olive oil
2 Tablespoons vinegar

instructions:

  1. Clean and wash the fish; remove the heads. Pat dry. Roll into flour to coat completely.
  2. Chop the garlic and parsley together.
  3. Heat the oil in a shallow saucepan. Add the fish. Pack them together so that they will stick to one another.
  4. After 5 to 6 minutes, they will form a sort of pancake; turn it over. Cook for 2 to 3 minutes on the other side.
  5. To serve: Sprinkle with the garlic and parsley mixture and cover with the boiling vinegar.

The sartadagnano, also called sartgnato in some small Mediterranean ports, can only be made with tiny fish whose bones are edible. To serve, slice like a cake.

© 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.

Pieds de Mouton à la Rouennaise (Mutton Feet, Rouen Style)

Leave a reply

ingredients:
8 blanched mutton feet
2 onions
1 clove
3 Tablespoons graisse normandie
(See recipe No. 1 Step No. 1)
1 fresh sprig or ½ teaspoon dried thyme
1 bay leaf
salt, pepper
1 Tablespoon flour
3 Tablespoons vinegar
3 quarts of water
4 sprigs of parsley
1 Tablespoon butter
1 pork caul
4 ounces sausage meat
1 egg
4 Tablespoons dried breadcrumbs

Instructions:

  1. Singe the feet that are already blanched. To blanch: Scrub the feet well. Rinse under cold running water. Place the feet in a saucepan. Add cold water to cover. Slowly bring the water to a boil. As soon as it begins to boil, remove the feet and immediately rinse under cold water. Remove any remaining hair, especially the small ball of wool situated in the inner portion of the foot, between the two hoofs.
  2. Sauté the whole onion, stuck with the clove in the graisse normande. Add thyme and bay leave. Salt and pepper. Sprinkle with the flour. Stir. Brown lightly.
  3. Sprinkle with vinegar and add the water. When the liquid boils, add the feet. Cook, covered, for 3 to 4 hours at a very slow boil. Add more water if necessary.
  4. Chop the second onion and the parsley. Sauté in butter. Add the sausage meat.
  5. Drain the feet. Bone, taking care not to break the flesh. Stuff each food with some of the mixture. Wrap in a piece of pork caul.
  6. Beat the egg in a dish. Put the breadcrumbs in another dish. Dip the feet into the egg, then roll in the crumbs. Deep fry in hot fat.
  7. Serve very hot.

This is a very popular dish from Rouen.
To make the graisse normande, see recipe No. 1, step No. 1

Graisse Normande (Normandy Fat)
Dice 2 parts beef kidney suet. Melt it in a large saucepan with 1 part lard over very low heat. When everything has melted completely, add cleaned and diced vegetables: 1 each onion, leek, carrot, celery stalk, sprig of parsley and 2 cloves of garlic. Salt and pepper. Simmer for 2 hours without browning. Strain through a very fine sieve.

© 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.

Creepy Tiki/ Mai Tai

Leave a reply

Creepy TIKI

You will need
1 oz. dark rum
1 oz. light rum
½ oz. orange curacao
½ oz. grenadine
1 oz. lemon juice
5 oz. pineapple juice

Mix all ingredients in a blender with cracked ice. Blend and pour into a 12-ounce pilsner glass. Garnish with an orchid, squeeze of lime and straws.

MAI TAI

You will need
1 oz. dark rum
1 oz. light rum
½ oz. orange curacao
½ oz. orgeant syrup
1 oz. lemon juice
½ teaspoon sugar
bacardi rum 151 proof

Muddle sugar and lemon juice in a mai tai glass and fill with cracked ice. Add orange curacao, orgeant syrup, ligh and dark rums and float the 151 bacardi rum. Garnish with a sprig of mint, a cherry, a pineapple chunk, squeeze of lime and straws.

© Shufunotomo Co., Ltd., Japan 1972

Greixera de Macarrones (Macaroni Casserole)

1 Reply

4 servings

You will need
1 lb. macaroni
1 cup or more milk
1 ½ cups grated dry Mahón cheese
powdered cinnamon
4 hard-boiled eggs, cut in half
½ cup butter
salt

Cut macaroni into short lengths, and boil in salted water in a wide and shallow casserole.

When it is almost cooked, drain and put to boil in the heated milk to finish cooking.

Add ¾ of the cheese, together with a little cinnamon. Salt to taste. Mix well and put in a casserole, cover with rest of cheese and a little more cinnamon and the hard-boiled eggs. Place a little butter on each of the egg halves and spread the remaining butter over the macaroni. Put in an oven to brown and serve immediately.

© Shufunotomo Co., Ltd., Japan 1973

Jellied Chicken and Peas

1 Reply

To serve 4 you will need

2 ⅔ cups chicken stock
¾ teaspoon salt
1 ¼ tablespoons soy sauce
2 sheets of gelatin
¼ lb. chicken (boneless, cooked in the stock)
a pinch of salt
a pinch of monosodium glutamate
5 tablespoons canned green peas

Season the chicken stock with the salt and soy sauce. Soak the gelatin sheets in water. Cut the chicken into bite-size thin strips and sprinkle with the salt and monosodium glutamate. Heat the chicken stock and add the gelatin sheets over a low heat. Simmer until the gelatin is melted. Add the chicken and half the green peas. Arrange the remaining peas in a circle on the bottom of a wet bowl. Pour a little of the soup slowly over the circle of peas. Allow this small amount to set, then pour in the remaining soup mixture. Refrigerate until it is set. Turn out onto a platter and serve.

Note For those who are tending to the negative type, white wine and fresh ginger juice should be substituted for the peas.

© Shufunotomo Co., Ltd., Japan 1972

Partridges with Vermicelli (Perdreaux aud Fidés)

1 Reply

ingredients:
2 plump young partridges
4 Tablespoons butter
⅓ cup dry white wine
salt and pepper
1 onion
10 small bacon cubes
½ cup shredded Swiss cheese
½ cup thin vermicelli
2 cups beef or chicken stock

instructions:
1. Clean the partridges and sauté them lightly in butter on all sides without allowing them to brown.
2. Add the wine. Salt and pepper. Cover and cook over low heat for 20 minutes. Remove from the heat and slit them in half.
3. Chop the onion. Scald the bacon cubes in boiling water. Add the onions and bacon cubes to the saucepan. Add the Swiss cheese and vermicelli.
4. Place the halved partridges in the saucepan, cover with the stock, and cook 20 minutes.

The Savoyards, who eat a good deal of pasta, are particularly fond of fidés, or thin vermicelli.
It is best to use a small saucepan; otherwise you must increase the quantity of stock.

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

Eels in Green Sauce (Anguilles au Vert)

1 Reply

ingredients:
2 pounds of eels
fresh herbs, as many of the following as possible (amounts are approximate):
5 ounces sorrel or watercress
2 ounces parsley
2 ounces chevril
1 sprig tarragon
1 sprig mint
1 sprig sage
1 handful spinach
2 ounces new leaves of white nettle
5 tablespoons butter
1 cup dry white wine
salt, pepper
2 egg yolks
1 tablespoon heavy cream

instructions:
1. Clean and skin the eels; remove heads and tails. Cut into 2-inch lengths.
2. Wash and chop together all the herbs. Cook slowly in a large saucepan in butter. Add the eels and sauté 5 minutes. Add wine to cover the contents, salt and pepper to taste. Cook 15 minutes.
3. Remove from heat and thicken the sauce with a mixture of the egg yolks and cream. Add the lemon juice at the very last.
Serve either hot or cold.

The more herbs you use, the better the dish will be. In Flandre, during some seasons, they use as many as fourteen varieties, including the young nettle leaves, which are traditional. The eels must be small.

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

Bacalao con Patatas (Codfish with Potatoes)

1 Reply

4 servings

You will need
1 lb. dried salt cod (preferably taken from the thickest part of the fish) cut into 8 pieces, which should be soaked for one day before cooking, changing the water 2 or 3 times during that period.
2 teaspoons flour
1 cup or less oil
3 ½ oz. onions, peeled and sliced
3 ½ oz. carrots, peeled and sliced
1 bay leaf
1 twig thyme
3 ½ oz. ripe tomatoes, peeled and chopped
some white fish ones (hake, sole, goosefish)
a few pistils dry saffron
1 clove garlic
8 or 10 toasted, peeled almonds
1 lb. small, whole, new potatoes, peeled
4 hard-boiled eggs, cut in half
parsley, minced
ground pepper

Scale the cod and dry with a cloth. Dredge the cod with flour and fry in oil until lightly golden. Remove from frying pan and place on a dish. Separate the largest bones without breaking the pieces of fish.

Pour the remaining oil in the frying pan into a casserole. Heat and add the onions, carrots, bay leaf and thyme. When tender, add the chopped tomato and then a little flour. Stir the vegetables well then pour on 3 cups hot water. Stir once more with a wooden spoon, add the white fish bones plus the bones removed from the cod, a little pepper and salt. Cook slowly for 25 minutes. 10 minutes before this sauce is cooked, add the following mixture:
Ground together the saffron, garlic and almonds in a mortar, until a fine paste is obtained. Dissolve with a few drops of oil and a little of above sauce. This is the Catalan sauce.

Boil the potatoes in salt water for 5 minutes, drain and toss in a little oil in an earthenware pot. Strain the Catalan sauce and add to the potatoes. Cook slowly in the covered pot, stirring every now and then. When they are half cooked, add the pieces of fried cod. Cook slowly until the potatoes are tender. Salt to taste.

Serve in the same casserole, with the eggs and sprinkle a little parsley on top; or else in a dish, with the cod in the center, the potatoes around and the eggs and parsley on top.

© Shufunotomo Co., Ltd., Japan 1973

Chiles Rellenos de Carne, de Frijol (Meat and Bean Stuffed Peppers)

1 Reply

Meat Stuffed Peppers

4 servings

You will need
4 to 6 poblano chiles or green peppers, halved and seeded (Poblano chiles must first be roasted and peeled)
¼ lb. chopped or ground beef
½ onion, finely chopped
⅓ cup lard or vegetable oil
¾ cup cooked rice
¼ cup chopped nuts
¼ cup raisins
4 to 6 slices mild cheese
2 cups tomato sauce (thin)
salt and pepper to taste

Parboil the chiles and rinse in cold water. Heat lard and sauté meat and onion. Add rice, nuts, raisins and ¼ cup tomato sauce. Season with salt and pepper. Simmer about 10 minutes or until slightly thick. Stuff peppers with filling and top each with a slice of cheese. Arrange in a deep baking dish and pour the remaining sauce over top. Bake at 350° F. for 30 minutes.

Bean Stuffed Peppers

You will need
4 to 6 poblano chiles or green peppers, halved and seeded
4 to 6 slices mild cheese
3 cups cooked, mashed beans (See Recipe No. 7)
⅓ cup lard or oil
1 cup cream, thick
1 cup tomato purée
1 tablespoon minced onion
1 tablespoon minced parsley
salt
freshly ground pepper

Parboil chiles and rinse with cold water. Heat oil and sauté onion. Add tomato purée and mashed beans. Season with salt, pepper and parsley. Stir frequently until mixture is thick. Fill each pepper and top with cheese and cream. Bake in a greased dish at 350° F. for 20 to 30 minutes.

Shufunotomo Co., Ltd., Japan 1975