Category Archives: International

Geduenstetes Sauerkraut, Garniert (Steamed Sauerkraut, Garnished)

Leave a reply

4 servings

You will need
3 tablespoons lard
1 onion, chopped
3 ½ oz. streaky bacon
1 ¾ lb. pickled cabbage (sauerkraut)
5 juniper-berries
2 cups water or broth
4 pickled pork spareribs
½ glass white wine
4 frankfurter sausages

Melt the lard in a sauce pan, and sauté the onion and bacon until brown. Put sauerkraut and juniper-berries in the same pan, with the water or the broth. Cook over low heat for about 30 minutes.

Add the pork spareibs and white wine and simmer for another 30 minutes.

Grill the sausage separately.

Place the pork spareribs and the frankfurters on the sauerkraut.

Boiled potatoes or fried potatoes can be added.

© Shufunotomo Co., Ltd., Japan 1972

Raw Meat with Sauce (Yug-hoe)

Leave a reply

4 servings

You will need
1 lb. fillet of beef, cut into julienne strips
4 egg yolks
1 pear, peeled and cut into thin strips
6 tablespoons minced pine nuts or walnuts
Mixture A:
2 tablespoons sugar
4 tablespoons soy sauce
2 tablespoons minced green onions
1 teaspoon garlic juice
a little ginger juice
dash of pepper
2 ½ teaspoons toasted and ground sesame seeds
2 tablespoons sesame oil

Combine meat lightly with Mixture A, then add the minced pine nuts. (The less handled, the better.)

Divide the meat and pear among 4 places. Make a shallow hold in the center of the meat and put an egg yolk in it. Sprinkle with pine nuts.

© Shufunotomo Co., Ltd., Japan 1974

Zhele iz rybyi (Fish Jelly)

1 Reply 










4 servings





You will need
4 fillets, white meat fish (each about 3 ½ oz.)
1 small bay leaf
8 shrimps
1 bunch of herbs
wine
lemon juice
⅓ teaspoon MSG (monosodium glutamate)(optional)
little caramel
2 thin lemon slices
½ cucumber
½ carrot
green peas
2 tablespoons unflavored gelatine
salt
pepper





Sauce:
1 cup vinegar
horseradish
sugar
MSG (monosodium glutamate)(optional)
wine





Put all the fish together with head, tail and bones, if any, in a pot with bay leaf, shelled shrimps with shell, bunch of herbs and simmer for 20 minutes. Strain.





Remove the fish, shrimps from the stock and drain. Add salt, wine, lemon juice and MSG to the stock with a little caramel.





Cut the lemon slices into 8 pieces. Lightly boil the cucumber and carrot and cut into thin slices.





When the soup has cooked about 180°F., add gelatine and mix well to make 4 cups of stock. Pour about 1/4 of the mixture into a bowl. Place the fish fillets, pour in a little mixture again. Garnish with carrot, lemon slices, cucumber, shrimps, and then pour the remaining mixture over all and refrigerate. When set, serve.





Mix together the grated horseradish, vinegar, sugar, salt, wine and MSG for the sauce.










© Shufunotomo Co., Ltd., Japan 1873

					

		
		
	


	

				

			
						

				Duck with Pineapple (Bor low gnap)
			

										

					Leave a reply				

					


				

			






Preparation time: 6 minutes
Cooking time: 20-30 minutes
To serve: 4





You will need
10 oz. duck meat without bone
3 pieces canned pineapple
½ pint sherry
¼ pint water
1 ½ tablespoon soy sauce
1 teaspoon sugar
½ teaspoon monosodigum glutamate
2 tablespoons pineapple syrup
1 teaspoon cornflour mixed with 1 tablespoon water
8 canned cherries





Cube the duck meat and divide each piece of pineapple into four pieces. Cook the duck in a saucepan with sherry and water for 20 minutes. Add soy sauce, sugar, monosodium glutamate, pineapple syrup and cornflour mixture. Stir till boiling and boil for 5 minutes. Add pineapple and cherries and cook for about 1 minute. Remove to a heated dish and serve hot.





Why do we use cornflour in many Chinese dishes?
Cornflour helps you in three ways:
1) Coating – Cornflour gives meat a light coating that not only makes the meat tender, but also retains the flavour.
2) Thickening – The thickness of the gravy and soup depends upon the amount of cornflour used; these vary in different dishes, as a sweet and sour pork dish should be fairly thick and Peking sour soup should be lighter.
3) Holding – Cornflour works wonderfully for holding minced meat together and for keeping the moisture in. It is used in meatball dishes.










© Shufunotomo Co., Ltd., Japan 1968 English text © Shufunotomo Co., Ltd., Japan 1968

					

		
		
	


	

				

			
						

				Rump Steak with Bean Sprouts (Ngow yuk ngar choy)
			

										

					Leave a reply				

					


				

			






Preparation time: 6 minutes
Cooking time: 4 minutes
To serve: 4





You will need
1 oz. bamboo shoots
1 green pepper
3-inch piece leek or spring onion
5 oz. beef (rump steak)
salt
½ teaspoon monosodium glutamate
white pepper
1 tablespoon sherry
1 egg white
1 teaspoon cornflour
4 oz. bean sprouts
4 tablespoons peanut oil
1 crushed clove garlic
1 tablespoon soy sauce
¼ teaspoon sugar





Shred bamboo shoots, green pepper, leek and rump steak. Sprinkle the steak with pinch salt, ¼ teaspoon monosodium glutamate, pinch of pepper and 1 teaspoon sherry. Mix with the egg white and cornflour and set aside. Wash bean sprouts and drain. Heat 2 tablespoons peanut oil in the pan add ½ teaspoon salt, fry the shredded bamboo shoots, green pepper, the onion and the bean sprouts for 2 minutes. Move from the pan. Again add 2 tablespoons peanut oil into the same pan. Add garlic and beef, stir well. When the beef changes colour, add cooked vegetables to the pan, and add soy sauce, remaining sherry, sugar and ¼ teaspoon monosodium glutamate and pinch of white pepper. Cook for 1 minute, remove to a heated dish and serve immediately.










© Shufunotomo Co., Ltd., Japan 1968 English text © Shufunotomo Co., Ltd., Japan 1968

					

		
		
	


	

				

			
						

				Foie de Veau à la Moutarde (Liver with mustard and herbs)
			

										

					1 Reply				

					


				

			






Preparation time: 10 minutes
Cooking time: 5-6 minutes
To serve: 4





You will need
4 slices calves’ or lamb’s liver, ½-inch thick
seasoned flour
2 tablespoons oil
2 level tablespoons French mustard
1 level tablespoon finely chopped shallot or spring onion
2 level tablespoons finely chopped parsley
fresh white breadcrumbs
2 oz. melted butter
Garnish:
orange slices
watercress





Fry liver slices, coated with flour, in hot oil for 1 minute on each side. Remove. Mix mustard, shallot or spring onion and parsley, adding drop by drop enough of the frying oil to make a ‘creamy’ mixture. Spread liver slices on each side with mustard mixture and coat with breadcrumbs, pressing on firmly. Lay slices in grill pan, spoon melted butter over and brown under a hot grill for 1-2 minutes; turn, baste with remaining butter and brown other side. Garnish with orange slices and watercress.










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

					

		
		
	


	

				

			
						

				Poule à l’ivoire (Boiled fowl with cream sauce)
			

										

					1 Reply				

					


				

			






Preparation time: 20 minutes
Cooking time: 2-3 hours
To serve: 6-8





You will need





4 lb. plump boiling fowl, oven ready
1 lemon
2 carrots, scraped
3 leeks or 2 onions, peeled
1 stick celery, cut up
salt and pepper to taste
1 teaspoon lemon juice
6 oz. button mushrooms
1 oz. butter or margarine
1 oz. flour
¾ pint (US 1 ⅞ cups) stock from chicken
2 egg yolks
2-3 tablespoons thick cream





Rub skin of bird with cut lemon. Put into a large pan with prepared carrots, leeks or onions, celery, salt and pepper. Add hot water just to cover. Cover tightly and barely simmer until tender, about 2-3 hours. Simmer mushroom caps for 5 minutes in a little salted water and the lemon juice. When tender drain chicken, remove skin and carve into joints. Arrange joints on dish and keep warm. Make sauce as follows. Melt fat, add flour and cook stirring for 2 minutes. Add stock, whisk until boiling and simmer 10 minutes. Remove from heat. Blend egg yolks and cream together, and whisk into the sauce little by little. Reheat gently, but do not boil. Coat chick with sauce and garnish with drained mushrooms.





Variation





Poule au pot Henri IV
King Henry’s chicken in the pot





Stuff the neck end of a plump boiling fowl with sausage meat and simmer as in previous recipe with the additional of a small quartered cabbage, some fresh herbs and peppercorns. One hour before chicken is cooked add two ½-inch thick slices pickled belly pork and, if wished, extra vegetables. Serve the fowl reposing on a large platter with pork on either side and firmer vegetables grouped around. The remaining vegetables finely chopped are reheated in the chicken stock for soup next day.










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

					

		
		
	


	

				

			
						

				Poulet en Gelée (Jellied Tarragon Chicken)
			

										

					Leave a reply				

					


				

			






Preparation time: 1 hour
Cooking time: 1 ¼ hours
To serve: 4-6





You will need
3 lb. chicken, oven ready
salt
1 oz. butter
8 sprigs fresh tarragon
1 tablespoon oil
1 ½ oz. powdered gelatine
1 ½ pints (U.S. 3 ¾ cups) good chicken stock or canned consommé
few drops gravy browning, if necessary
4-5 tablespoons Madeira or port





Dry the chicken, sprinkle inside liberally with salt and insert a nut of butter and 3 sprigs fresh tarragon. Heat the remaining butter and the oil in a flameproof casserole and brown chicken on all sides. This will take about 12-15 minutes. Cover and cook in pre-heated moderate oven (350° F. or Gas Mark 4) for 1 hour.  Remove chicken and set aside until absolutely cold.





Sprinkle the powdered gelatine into the stock or consommé and heat until gently dissolved. Add 3 sprigs tarragon, and if necessary a few drops of browning to give the stock a light brown colour. Cover and leave to stand for 15 minutes. Check seasoning, add Madeira or port to taste, then strain jelly through several thicknesses of muslin. Pour ⅛-inch layer of jelly into the serving dish and leave to set. Carve the chicken and arrange the pieces on the jelly. Chill remaining jelly and stir over ice until almost set, but still fluid, then spoon over chicken.





Repeat at intervals as necessary and arrange a decoration of tarragon leaves before the final coating.





Pour remaining jelly into a shallow tin and when set cut into shapes, or chop, to garnish the edge of the dish.










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

					

		
		
	


	

				

			
						

				Scallops Shanghai Style (Yau pua kon pui)
			

										

					1 Reply				

					


				

			






Preparation time: 10 minutes
Cooking time: 7 minutes
To serve: 4





You will need
8 scallops
1 green pepper
1-inch spring onion
1 tablespoon lard
8 quail eggs
1 teaspoon chopped ham
1 tablespoon peanut oil
1 teaspoon sherry
¼ teaspoon pepper
¼ pint chicken stock
¼ teaspoon salt
¼ teaspoon monosodium glutamate
1 teaspoon cornflour with 1 tablespoon water
1 radish





Trim off hard substance around white part of scallops, cut across the grain in thin slices and set aside. Cut green pepper into diamonds and set aside. Shred spring onion into thread-thin strips. Use 8 small ramekin dishes or dariole moulds, rub some lard in the bottom of each dish, and break on quail egg in each, garnish with shredded spring onion and chopped ham as picture shows. Steam the eggs in a steamer for 5 minutes and remove them gently with a small knife. Heat peanut oil, cook sliced scallops and green pepper in it for 1 minute. Add sherry, pepper, chicken stock, salt and monosodium glutamate. Stir in cornflour mixture. Stir till boiling and boil 1 minute. Remove the scallops and green peppers to a heated dish as the photography shows. Garnish with the quail eggs and radish. Pour the sauce on top of the scallops and serve hot.










© Shufunotomo Co., Ltd., Japan 1968. English text © Shufunotomo Co., Ltd., Japan 1968.

					

		
		
	


	

				

			
						

				Liver Pâté
			

										

					Leave a reply				

					


				

			






Preparation time: 25 minutes
Cooking time: 1 ½ hours
To serve: 4





You will need
1 ½ lb. pig’s liver
8 oz. bacon
1 clove garlic or 1 shallot
6 anchovy fillets
¾ pint breadcrumbs
1 egg
1 egg yolk
¼ teaspoon black pepper
½ teaspoon salt
2 bay leaves





Put half liver in a pan, cover with water and simmer until cooked. Put cooked and uncooked liver, half bacon, garlic or shallot and anchovies twice through a mincer. Add breadcrumbs, beaten egg and egg yolk. Season. Mix thoroughly. Lay bay leaves in the bottom of mould, cake tin or loaf tin and line with half remaining bacon rashers. Fill it with pâté. Cover with buttered greaseproof paper. Place mould in baking tin filled with hot water so that the water comes at least 1-inch up the mould. Bake in a moderate oven (350° F. or Gas Mark 4) for about 1 ½ hours. Cool and remove paper.










© Shufunotomo Co., Ltd., Japan 1968 English text &copu; Shufunotomo Co., Ltd., Japan 1968