Category Archives: International

Cabbage Schnitzel (Shnitszeli iz kapusty)

4 servings

You will need
1 ⅔ lb. cabbage leaves
3 oz. ham
½ onion
3 tablespoons butter
1 cup milk
3 oz. white bread with crusts trimmed and cut into long strips
1 egg
little MSG (monosodium glutamate) (optional)
1 egg, mixed with 1 cup milk
little bread crumbs
butter or vegetable oil
1 ¼ cups Béchamel sauce
salt
pepper

Garnish:
4 carrots, glazed
4 small-sized tomatoes
pickled red cabbage
½ cup green peas

Slice both cabbage and ham in long strips. Chop the onions. Sauté them in butter. Add the milk, cover and simmer over low heat.

When vegetables are tender, turn off heat and cool. Add the bread, 1 egg, salt, pepper and MSG. Form 2 patties per person.

Dip the patties in the beaten egg and then in the bread crumbs twice. Heat vegetable oil and butter in a frying pan and brown them over medium heat. Lower heat, cover and cook, taking care not to burn.

Arrange the schnitzel with tomatoes, grazed [SIC] carrots, pickled red cabbage and green peas. Serve with hot Béchamel sauce.


© Shufunotomo Co., Ltd., Japan 1973

Eggs Fu Yung

Preparation time: 20 min.

This may be a dish you order in Chinese restaurants but never tried to prepare at home. It is actually very easy and makes use of leftover pork.

For 4 servings you will need:
5 eggs beaten
1 ½ cups cooked diced pork
1 small onion, minced
1 ½ cups bean sprouts, rinsed and drained
1 cup sliced mushrooms
¼ cup salad oil

Preparation:
1. In large measuring cup, combine eggs, pork, onion, bean sprouts and mushrooms.
2. In large skillet, heat 2 Tbsp. of the oil over medium-high heat. Pour egg mixture by ⅓ cupfuls into the pan.
3. Cook until light brown on both sides. Use more oil as needed.
4 Serve with sauce ladled over the eggs.

Sauce: In a small saucepan, heat to boiling 2 cups chicken broth and ¼ cup soy sauce. Combine 2 Tbsp. cornstarch and ½ cup water. Stir into broth. Cook, stirring, until thickened.

Good served with: Fried rice, barbecued pork ribs, steamed broccoli and a light sherbet for dessert

For 2 servings: Half of all the ingredients but use 3 eggs.

For 8 servings: Double the ingredients.


©MCMLXXXIV MY GREAT RECIPES. ALL RIGHTS RESERVED. PRINTED IN HOLLAND.

Salade de Pâtes Roses (Pink Noodle Salad)

ingredients:
8 ounces “rigatoni” noodles
3 ½ ounces boiled ham
4 tomatoes, puréed
1 teaspoon prepared French mustard
1 lemon
salt and pepper
½ cup safflower oil
1 Tablespoon heavy cream
3 ½ ounces olives

instructions:

  1. Cook the rigatoni for 20 minutes in boiling salted water. Drain and cool.
  2. Dice the ham and set aside. Scald the tomatoes to remove the skin, seed them, and purée them.
  3. Mix the French mustard together with the lemon, salt and pepper; gradually add the oil, stirring continuously. Blend in the tomato purée and heavy cream.
  4. Mix the pink dressing with the noodles. Place in a serving dish, sprinkle with the ham, and garnish with the olives.

You can use elbow macaroni, “bow-knots,” or shell-shaped macaroni – the shape does not matter.

Children will enjoy this unusual entrée, particularly during the summer months. Complete the meal with carrot juice and fresh fruits.


© 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.

Snails in Garlic Butter

1 can snails, with shells (7 ½-oz can; 1 ½ dozen shells)
½ cup soft butter or margarine
2 or 3 cloves garlic, crushed
1 shallot finely chopped
1 ½ tablespoons finely chopped parsley
1 tablespoon lemon juice
¾ teaspoon salt
¾ teaspoon dried chervil leaves
⅛ teaspoon nutmeg

  1. Several hours before serving: Wash snail shells, and drain well on paper towels. Drain snails thoroughly; set aside.
  2. In medium bowl, combine butter with remaining ingredients; mix well.
  3. Place a generous 1/4 teaspoon of butter mixture in each shell. Push a drained snail into each shell; cover with more butter mixture.
  4. Arrange shells carefully, open ends up, in flat baking dish or special escargot (snail) dishes. Cover and refrigerate.
  5. To serve: Preheat oven to 400F. Bake snails in shells, uncovered 8 to 10 minutes, or until butter mixture is very bubbly. Serve immediately.

Makes 4 first course or 6 to 8 hors d’oeuvre servings.


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

Hérisson (Honey and Apple Urchins)

ingredients:
1 lemon
2 ounces blanched almonds
2 medium-size apples
2 ounces honey
1/2 vanilla pod

instructions:
1. Squeeze the lemon. Cut the almonds into slivers and roast them lightly. Put them aside. Peel and core the apples, and cut them into halves
2. Place the apples in a saucepan, flat side up. Cover them with water. Add the honey and vanilla. Cover and simmer for 8 to 10 minutes. Turn them over and continue to simmer for 8 to 10 minutes more.
3. Place the fruit dessert bowls, flat side down. Stick the almond slivers into the apples so they will look like sea urchins.
4. Reduce the sauce in the pan. Take out the vanilla pod. Add the lemon juice, and pour the sauce over the apples. Serve chilled.


Do not overcook the apples. Adjust cooking time according to the size and ripeness of the fruit.


© 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.

Sabra Musaka (Baked Aubergines, Stuffed With Meat)

Preparation time 15-20 minutes
Cooking time 50 minutes
Serves 6-7

What to prepare:
4 medium-size aubergines (7 ozs. each)
Salt, pepper
2 medium onions, chopped
Oil
9 ozs. beef, minced
Parsley, finely chopped
Coriander spice
1 can ready-made techina (9 ozs.)
(If you wish, aubergines may be replaced by potatoes)

Without peeling, cut aubergines lengthwise, into slices ½-inch thick. Lay slices on a flat board, sprinkle with salt, and leave to drain for ½-hour.

Fry chopped onions in a little oil, until golden. Add minced meat, continue to fry, stirring frequently to prevent meat sticking together. Fry meat until it turns darkish colour. Season with salt, pepper and coriander spice. Add some water to mixture, and let simmer on low heat for 20-30 minutes. Continue to stir during cooking. Fry aubergines on each side until they turn reddish, transfer to a dry dish to allow oil to drain. Arrange half the quantity of fried aubergines in a small baking dish. Cover aubergines with the meat, without gravy. Cover meat with remainder of aubergines, forming top layer. Pour gravy over top layer. Bake in moderate oven for 15-20 minutes.

How to serve:
Cut into squares and serve in flat dishes. Pour spoonful of technia over each helping.

Serve as entré with beer or wines.


(Created by Chef Arnold Banysh) © All rights reserved by Sharon Publications Israel circa 1970

Foies De Volaille En Gelée

¾ pound fresh chicken livers
Salt and freshly ground black pepper
1 tablespoon finely chopped onion
4 tablespoons butter
¾ pint aspic
Port wine
Fresh tarragon
Watercress

Season whole chicken livers with salt and freshly ground black pepper, and sauté with finely chopped onion in butter until chicken livers are cooked through, but still a little pink inside. Remove from pan and drain well on paper towels.

Line bottoms of individual moulds (we used white porcelain ramekins for photograph) with a little liquid aspic jelly which you have flavoured to taste with port. Place 3 leaves of fresh tarragon in the bottom of each mould (or ramekin). Then place chicken livers in moulds and fill to the top with the port flavoured aspic. Chill in refrigerator for at least 2 hours.

When ready to serve: loosen apsic from sides of moulds with your fingers and turn out on to a serving plate. Garnish with sprigs of fresh watercress and, if desired, a little chopped aspic.

Note: If you have difficulty in turning out the jellies, dip the bottom of each mould into hot water for a minute or two.


Thomas Nelson &Sons Ltd, 36 Park Street, London W.1. © Robert Carrier 1968

Perdices a lo Torero (Bull-fighters’ Partridges)

4 servings
You will need
4 partridges or 2 if of good size
3 anchovies
4 oz. bacon
4 large ripe tomatoes, peeled and chopped
3 medium pimentos, peeled and sliced (To peel, burn over flame until black outside, then wash off skin under the cold tap)
parsley, chopped
1 glass white wine
ground pepper
salt

lemon slices for garnish
4 thin slices of first-class Serrano ham

Clean partridges well. Take the bones out of the anchovies and wash well under the tap. Chop anchovies together with the partridge livers and back, to make a finely-chopped stuffing. Season with salt and a little pepper. (A small quantity of white bread crumbs, soaked in milk and compressed, may also be added.)

Stuff the partridges with this mixture and sew up with twine. Sprinkle with salt. Lightly fry partridges in the oil.

Once the partridges are browned on the outside, add the fried tomatoes and pimentos. Lightly fry tomatoes and pimentos in oil and season with salt, pepper and chopped parsley.

Put them in a casserole and cover. Cook slowly for 30 minutes. Add wine and cook for thirty more minutes. The partridges are now ready to serve, but do not forget to take out the twine.

Garnish with lemon slices around the partridges. To accompany, serve in a separate dish fried ham slices.


©Shufunotomo Co., Ltd., Japan 1973

Zealand Pig’s Knuckles (Holland) / Jarret de Porc Zélandais

ingredients:
2 pounds small hard pears
2 fresh pig’s knuckles
salt, pepper
2 pounds potatoes

instructions:
1. Wash the pears but do not peel them. Remove the hard core and seeds
2. Place them in a stewpan. Place the pig’s knuckles on top of the pears.
3. Cover with water. Season with salt and pepper. Cover and cook over low heat for 3 hours.
4. Serve with boiled potatoes.


In Holland, this dish is often prepared with dried pears.


© 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.

Italian Cauliflower Mousse

1 large cauliflower
Salt
3 eggs
1 egg yolk
¼ pint double cream
Freshly ground black pepper
Grated nutmeg
Butter
Hollandaise sauce
Flowerets of cauliflower, poached
Sprigs of parsley

Clean cauliflower and cut into quarters. Cook in boiling salted water until tender. Pass through fine sieve. Beat in the eggs, egg yolk and cream. Season generously with freshly ground black pepper and grated nutmeg. Transfer to a well-buttered soufflé dish with a band of aluminum foil tied around it, or a deep charlotte tin, and place in a pan of hot water on top of the stove. Bring water to a boil; then place it in a slow oven (350 -M3) and bake for 45 to 50 minutes, or until set. Unmould on to a serving dish and mask with Hollandaise sauce. Garnish with sprigs of poached cauliflower and sprigs of parsley. Serves 4 to 6.


Thomas Nelson & Sons Ltd, 36 Park Street, London W.1. Printed an manufactured in Holland © Robert Carrier 1968