ingredients: 3-pound lamprey, or eel 1 bottle red wine, preferably Bordeaux 16 leeks 4 carrots 4 shallots 1 cup chopped ham ½ cup oil 1 Tablespoon flour salt, pepper 1 thyme sprig (or ½ teaspoon dried thyme) 1 bay leaf 12 croutons (fried bread cubes) 1 clove garlic (optional)
Instructions:
Bleed the lamprey by cutting two inches off its tail. Mix the blood with a cup of wine.
Scald the fish and scrape off the skin. Make an incision around the neck below the gills. Pull out the central nerve through this opening.
Cut the lamprey into 2-inch slices. Put them into a deep bowl, cover with wine, and set aside.
Peel and wash the leeks; use the white part only. Scrape, wash, and slice the carrots. Mince the shallots and chop the ham.
Heat the oil in a saucepan. Add the ham and vegetables, and when they start to brown, sprinkle with the four. Stir well and brown for a few minutes.
Pour in the remaining wine. Add salt, pepper, thyme, and bay leaf. Cover and let simmer for about 30 minutes.
Add the lamprey slices, and the wine in which they were marinated. Cook for 15 minutes.
Arrange the lamprey and leeks on a platter. Remove the pan from the heat and thicken. thesauce with the blood and wine mixture. Pour over the lamprey. Serve with the croutons, which may be rubbed with garlic.
The lamprey is a rare fish. In France it is available only in the Dordogne and Garonne areas, where they are plentiful from April to June. Eels may be used as a substitute.
Hot water crust pastry 1½ pounds plain flour 2 level teaspoons salt ½ pound lard ½ pint water
Filling ¾ pound breast of veal ¾ pound gammon ¾ pound cooked tongue ½ Spanish onion, finely chopped Thyme Marjoram Chopped fresh tarragon Chopped fresh parsley Salt and freshly ground black pepper 3 hard-boiled eggs
Garnish Beaten egg Aspic jelly
Hot water crust pastry: Sift flour and salt into a large mixing bowl. Melt the lard and water in a saucepan, and bring to a boil. Remove from heat. Add to the dry ingredients and mix quickly to a soft, pliable dough. Line a rectangular pie mould with two-thirds of the dough, pressing it well down into the corners.
Filling: Cut the veal, gammon and cooked tongue into cubes, and mix with finely chopped Spanish onion and generous amounts of thyme, marjoram and chopped fresh tarragon and parsley. Season to taste with salt and freshly ground black pepper. Half-fill the mould with the meat and herb mixture; arrange hard-boiled eggs on top and then fill mould with the remaining meat and herb mixture.
Roll out remaining pastry and cover the top of the pie, pressing edges well together. Trim edges and decorate with “leaves” cut from pastry trimmings. Brush with beaten egg; make three small holes in the pastry lid for the steam to escape, and bake in a fairly hot oven (425° – M6) for ½ hour. Then reduce heat to 375° – M4 and cooked for a further 1¼ hours. (If top becomes too brown, cover with a sheet of aluminium foil.) Allow pie to become quite cold. Remove rectangular pie mould and pour liquid aspic jelly (cool) through the holes in the pastry with the aid of a paper funnel. Leave pie overnight before cutting.
Ingredients: (4 pers.) 1 large head of cauliflower Water Salt 1 packet frozen peas 2 hardboiled eggs
Sauce: 1 tablespoon margarine 2 tablespoons flour 1-2 teaspoons curry approximately 3 dl vegetable broth 1 egg yolk ½ dl cream 1½ hg frozen shrimp salt white pepper cut dill
Preparation: 1. Clean the cauliflower head and cook it until just and evenly soft in lightly salted water. 2. Fry margarine and curry for the sauce, stir in the flour, and dilute with vegetable broth a little at a time. Let the sauce cook for a few minutes. 3. Heat the sauce with the egg yolk stirred in the cream. Mix in the prawns and take the pan off the heat. Season to taste. 4. Place the cauliflower on a heated plate and pour the curry sauce over it. Sprinkle with dill. 5. Garnish with halved hard-boiled eggs and peas.
Approximately 325 calories per portion.
Translation from original Swedish via Google Translate
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.
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.
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:
Cook the rigatoni for 20 minutes in boiling salted water. Drain and cool.
Dice the ham and set aside. Scald the tomatoes to remove the skin, seed them, and purée them.
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.
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.
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
Several hours before serving: Wash snail shells, and drain well on paper towels. Drain snails thoroughly; set aside.
In medium bowl, combine butter with remaining ingredients; mix well.
Place a generous 1/4 teaspoon of butter mixture in each shell. Push a drained snail into each shell; cover with more butter mixture.
Arrange shells carefully, open ends up, in flat baking dish or special escargot (snail) dishes. Cover and refrigerate.
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.
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.
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