Category Archives: International

Coeurs de Céleri en Salade (French Celery Appetiser)

Leave a reply

2 heads celery
1 chicken stock cube
1 level tablespoon salt
½ pint well-flavored Vinaigrette sauce (see card 5 in this set)
½ level teaspoon paprika
Cayenne pepper
¼ pint double cream
4 hard-boiled eggs
4 tablespoons finely chopped parsley

Trim heads of celery, cutting off top third of branches and outside stalks; cut each head in half; put celery in a saucepan with trimmings, chicken stock cube and salt; cover with cold water and bring slowly to a boil. Simmer for 10 minutes; remove from heat. and leave in hot water for 5 minutes; drain and cool. Arrange celery in a flat serving dish; spoon over half of the Vinaigrette sauce and allow celery to marinate in this mixture for at least 1 hour.

Combine remaining Vinaigrette sauce with paprika, a pinch of cayenne pepper and the double cream; mix well. Separate yolks from whites of eggs, and rub each separately through a wire sieve.

To serve: place blanched celery hearts on a serving dish; cover each celery half with dressing; garnish on-third of each portion with sieved egg white, one-third with sieved egg yolk, and remaining third with finely chopped parsley. Serve immediately. Serves 4.

Avocado Sinai

Leave a reply

Preparation time: 20 minutes
No cooking
Serves 6

What to prepare:
3 medium-ripe avocadoes
1 can tuna fish (7 ozs.)
2 cloves garlic, crushed
1 onion, sliced (teaspoon full finely minced)
2-3 spoons capers
Salt, pepper
Pickled cucumbers (optional)
Stuffed olives
1 can ready-made techina (9 ozs.)
1 lettuce (if in season)
Black olives

Peel the avocadoes, cut into halves, lengthwise, and remove pips. Set aside. Flake ¾-can tuna fish. Add garlic, teaspoon finely -minced onion, 2 spoons capers, salt and pepper to taste. Mix well, until even texture obtained. If desired, capers may be replaced by pickled cucumbers, sliced into small cubes (¼-inch).

Fill avocado halves with the mixture, decorate with sliced onions, stuffed olives and capers. Pour one teaspoon techina on each avocado half.

How to serve:
Arrange in individual portions, on flat plates. Garnish with lettuce leaves and black olives.

Serve as entré [sic], with white wine or vin rosé.

(Created by Chef Roger Debasque)

©️ All rights reserved by Sharon Publications Israel.

Salmon Mousse

Leave a reply

¾ pound smoked salmon
Juice of ½ lemon
Salt and freshly ground black pepper
Freshly grated nutmeg
¼ pint single cream
Aspic jelly
½ pint double cream, whipped
2 egg whites, stiffly beaten
1 packet frozen peas, cooked

Chop ½ pound smoked salmon (reserving ¼ pound of the best pieces for garnish) and pound until smooth in a mortar with lemon juice and salt, freshly ground black pepper and nutmeg, to taste. Add single cream and pound until smooth again. Alternatively, combine chopped salmon with single cream, lemon juice, salt, freshly ground black pepper and nutmeg in an electric blender, and blend to a smooth purée.

When smooth, beat in 4 tablespoons liquid aspic jelly; then gently fold in the whipped double cream followed by the stiffly beaten egg whites. Pour mixture into a serving dish and chill.

When set, decorate with thin strips of smoked salmon and cooked peas (see picture). Pour over just enough liquid aspic to cover peas. Return to the refrigerator to set aspic. Serves 6 to 8.

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

Sukiyaki

Leave a reply

ingredients:

½ pound spinach
8 leeks, white parts only
2 onions
½ cup mushrooms
celery stalks
10 ounces bamboo shoots
1 pound 5 ounces slightly marbled beefsteak
3 Tablespoons peanut oil
4 eggs
For the sauce:
½ cup beef bouillon
½ cup soy sauce
4 teaspoons sake (Japanese rice wine)

instructions:

  1. Peel and wash all the vegetables. Chop the onions, mushrooms, celery, and bamboo shoots. Cut the meat into very thin slices.
  2. Prepare the sauce: Mix the bouillon, soy sauce, sake and sugar.
  3. At the table: Heat the oil in a pan. Add the onions and meat. Stir. Add the celery and mushrooms. Sprinkle with ⅓ of the sauce. Add the bamboo shoots and other vegetables, then another ⅓ of the sauce. Cook for 10 minutes and add the rest of the sauce. Cook for 5 more minutes and serve.
  4. Give each person a bowl containing a beaten egg yolk to be sued as a sauce to dip each morsel of meat or vegetable.

All preliminary steps of preparing the vegetables and sauce are done in the kitchen. The final cooking is done at the table in a chafing dish. In Japan, the frying pan is shallow and very large; the sukiyaki ingredients vary according to the season. Vermicelli is sometimes added.

©️ 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.

Couscous

Leave a reply

ingredients:

1 cup chick-peas
1 pound carrots
½ pound turnips
1 small celery root
2 onions
1-2 pound chicken
2 pounds mutton neck, boned breast or shoulder, cut into pieces
4 tomatoes
1 sprig thyme, or ½ teaspoon dried
1 bay leaf
2 cloves
1 pinch saffron
2 cups semolina
3 cups salt water
2 cups zucchini
1 Tablespoon oil
1 handful raisins (optional)
1 teaspoon harissa sauce

instructions:

  1. Soak the chick-peas for 24 hours, or use canned chick-peas (garbanzos).
  2. Peel, wash, and cut all the vegetables into large pieces. Chop the onions. Peel, seed, and quarter the tomatoes. Cut the chicken into 8 pieces.
  3. Place the mutton and chicken pieces in the bottom section of a couscous pot. Add the carrots, turnips, celery root, tomatoes, onions, chick-peas, they, bay leaf, cloves and saffron. Cover with water up to ¾ of the height of the couscous pot. Bring to a boil. Simmer continuously while preparing the semolina.
  4. Pour the semolina into a large, deep dish. Sprinkle, little by little, with 1 cup of salt water, mixing well with the hands to separate the grains. When the water has been absorbed, pour the semolina into the top section of the couscous pot. Do not cover. Leave for 30 minutes.
  5. Remove the dish of semolina from the pot. Wash the zucchini and cut into small pieces. Add to the broth in the bottom section. Knew the semolina as before, with the second cup of salt water. Leave for 20 minutes.
  6. Replace the semolina dish on top of the couscous pot and leave it for another 20 minutes. Remove and mix the semolina again with the third glass of salt water. Let it rest for 10 minutes.
  7. Add oil to the semolina and rub the grains between your fingers to grease the grains well. Return to the couscous pot and steam for 10 more minutes.
  8. Serve the semolina separately, mixed, if you like, with a handful of raisins that have been soaked for 2 hours. Serve the meat and vegetables in a large, shallow bowl, and the broth in a soup bowl with the chick-peas.
  9. Prepare a pungent sauce by mixing the harissa with a ladleful of broth.

A vegetable steamer can be used instead of a couscous pot if the holes are small and if the bottom section is deep.

THIS RECIPE SERVES 10 PEOPLE.

©️ 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.

Caneton aux Olives (Duckling with Olives)

Leave a reply

ingredients:

1 2-pound, 10-ounce duckling
1 Tablespoon butter
8 lean bacon slices
1 cup chicken broth
1 teaspoon thyme
½ a bay leaf
salt and pepper
½ cup green olives

instructions:

  1. Clean the duckling. Put aside the liver, heart, and gizzard.
  2. Saute the duckling in butter with the bacon in a round or oval casserole until golden brown on all sides.
  3. Empty the gizzard. Cut into thin slices. Slice the heart as well. Add both to the casserole, together with chicken broth, thyme, and bay leaf. Add salt and pepper. Cover the casserole and let simmer for 20 minutes.
  4. Meanwhile, pit the olives. Mash the liver with a fork. Mix all this in with the duckling and cook for another 15 minutes. Serve with fried bread croutons.

Mashed turnips will enhance this dish.

©️ 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.

Eggplant with Sesame Sauce

Leave a reply

Oriental and Mediterranean eggplants are about 5 inches long and 1½-2 inches in diameter. Elongated in shape and are excellent for busy cooks since they cook quickly. Eggplants are low in calories.

Prepare this subtly flavored sauce ahead for ease in serving.
3 Tablespoons toasted sesame seeds, ground coarsely
3 Tablespoons sugar
3 Tablespoons rice wine vinegar (Japanese type)
1 Tablespoon soy sauce (Japanese shoyu)
1 teaspoon salt
dash MSG (optional)

Put all ingredients into a bowl. Mix well, or easier yet, first grind sesame seeds in blender slightly and add balance of ingredients. Twirl a short while. Pour over cooked eggplant.

8 eggplants, small Oriental or Mediterranean variety

Trim ends of unpeeled eggplants and make several long slashes on lenghwise [SIC] surface for speed in frying. The skin protects oil from penetrating the inside which makes the vegetable exceedingly fat-free when cooked.

Heat frying pan with a thin layer of light vegetable oil. When about 350°F. add eggplants and fry until soft. Turn them occasionally. Cook about 4 minutes. Drain on paper towels. Keep warm. To serve split eggplants open at one lengthwise slash and pour sauce over vegetables. Enjoy!

Serves 4

©️Shufunotomo Co., Ltd. Japan 1974

Noodles with Pesto Sauce

Leave a reply

1 cup chopped parsley, packed
1 tablespoon dried basil leaves
1 teaspoon salt
⅛ teaspoon white pepper
2 cloves garlic, crushed
½ cup olive oil
2 tablespoons butter or margarine
2 tablespoons boiling water
¾ cup grated Parmesan cheese
¼ cup finely chopped walnuts, or whole pine nuts
1 pkg (8 oz) thin spaghetti or noodles, cooked as package label directs

  1. In small bowl, combine all ingredients except spaghetti. Beat with fork to combine thoroughly.
  2. Place well-drained hot spaghetti in large bowl.
  3. Pour sauce over spaghetti and toss lightly to coat thoroughly.
  4. Serve with additional Parmesan cheese, if desired.

Makes 4 servings.

Note: Pesto will keep in the refrigerator for several days. Cover with thin layer of oil and store in covered jar. Let it warm to room temperature before using. It may also be frozen.

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

Cauliflower in Yoghurt

2 Replies

Preparation time: 2 hours 5 minutes
Cooking time: 30-35 minutes
To serve: 4

You will need
1 medium-sized cauliflower
3 onions
1 clove garlic
½ teaspoon ginger powder
½ pint (U.S. 1¼ cups) yoghurt
1 teaspoon sugar
1 teaspoon salt
1½ oz. Cooking fat
¼ pint (U.S. ⅝ cup) hot water
1 teaspoon garam masala (see Card No. 2)

Divide cauliflower into flowerets. Slice 1½ onions finely. Mince the other 1½ onions, garlic and ginger. Put the yoghurt in a bowl, add the minced ingredients, sugar and salt and beat with an egg beater. Marinate the cauliflower in the yoghurt mixture and leave for 2 hours. Make sure that the yoghurt covers the flowerets all over. Heat the fat and fry the onions golden, add the cauliflower, all the yoghurt and hot water. Simmer until cauliflower is tender. Sprinkle with garam masala.

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

Beef Stroganoff

Leave a reply

2 pounds beef tenderloin
Butter or margarine
1 tablespoon flour
1 cup beef stock or bouillon
½ pint sour cream
3 tablespoons tomato paste
¼ cup grated onion
1 teaspoon salt
⅛ teaspoon pepper

Cut the beef in ¼ inch slices with a sharp knife. Heat 2 tablespoons butter in a large saucepan. Add and stir in the flour. Cook and stir, over low heat, until mixture bubbles and is smooth. Slowly add and stir in the beef stock. Cook and stir until the mixture begins to thicken, then boil 2 minutes. Add sour cream alternately with tomato paste, a little at a time, stirring constantly. Simmer mixture, without boiling, about 10 minutes, stirring often.

Meanwhile heat 3 tablespoons more butter in a large skillet. Add the beef and brown well, turning to brown evenly. Add the onion, salt and pepper. Cook 10 minutes longer, stirring occasionally. Add the meat mixture to the cream mixture and simmer 3 to 5 minutes longer. If desired, serve the Beef Stroganoff with Kasha (buckwheat groats) or rice. Makes 6 servings.

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