Duchesses are first cousins to Carolines, the tiny choux puff pastries that appear several times in this Collection (see Index). The difference is that the Duchesses are served cold and glazed with aspic rather than served with a cream sauce, and are usually sprinkled with chopped nuts. The Shrimp Duchesses below are typical.
To make the puffs: Melt 1/4 cup butter in 1/2 cup boiling water; add 1/2 cup all-purpose flour, all at once, and stir vigorously; cook, stirring constantly, until mixture forms a shiny ball; remove from heat. Beat in 1/4 teaspoon salt and 2 eggs; beat thoroughly until smooth; beat in 1/2 cup grated Parmesan cheese.
Heat oven to 400 F. Grease baking sheet; drop dough onto sheet in heaping teaspoonfuls and shape into ovals; bake 20 minutes. Remove from oven and cool. Carefully cut off top. Fill with puréed shrimp and glaze with Tarragon Aspic (below). Sprinkle with finely chopped walnuts and serve, cold, on decorative doilies, if desired.
Yield: About 24.
Puréed Shrimp: Purée 1 cup cooked shrimp in blender or food processor or pass through food mill; moisten with mayonnaise.
Tarragon Aspic: Pour 1 cup clam juice, 1/2 cup white wine, and 2 tablespoons tarragon in saucepan; bring to boil and cook 10 minutes over low heat. Sprinkle 1 envelope unflavored gelatin over 1/4 cup wine to soften; stir mixture into clam juice. Strain to eliminate tarragon leaves. Cool and chill. Spoon partially jelled aspic onto Duchesses; chill until aspic is thoroughly set. Garnish with chopped walnuts and fresh tarragon sprigs, if available.
Note: Using the basic recipe above, but eliminating the puréed shrimp, you can concoct a variety of imaginative Duchesses. For example: Fill chilled pastry puffs with canned chunky chicken sandwich spread or deviled ham, or with a red caviar and sour cream spread.
Copyright © 1977 by Random House, Inc. All rights reserved. Printed in U.S.A.
Preparation time: 15 minutes
Cooking time: 25-30 minutes
To serve: 4
You will need
8 fillets sole
salt and pepper
2 level tablespoons chopped shallot or onion
2 sprigs parsley and 1/2 bay leaf
1/2 pint (U.S. 1 1/4 cups) dry white wine
1 1/2 oz. butter
1 1/2 oz. flour
2 egg yolks
1/4 pint (U.S. 5/8 cup) thick cream
few drops lemon juice
8 prawns (U.S. shrimps) or 4 crayfish, cooked
2 pints (U.S. 5 cups) mussels
2 truffles (optional)
8 button mushrooms
8 crescents of fried bread
One of the great classic dishes. Season the fillets, roll up, and arrange in buttered shallow ovenproof dish with the shallot or onion, herbs and wine. Cover with buttered greaseproof paper. Poach in a pre-heated moderate oven (375°F. or Gas Mark 5), until cooked about 15-20 minutes. Meanwhile wash mussels thoroughly, discard any that fail to shut tightly when tapped, and scrap off beards. Put into a large pan, cover, and shake over sharp heat until shells open, about 5 minutes. Remove mussels from shells; strain and retain liquor from pan. Wipe mushrooms and cook à blanc as described below. Strain and reserve liquor. Now make the rich sauce Normande. Melt butter in a saucepan, stir in flour and cook gently, stirring, for 2 minutes. Strain cooking liquor from fish into a measure, add mussel and mushroom liquor to make up to 3/4 pint (U.S. 3 7/8 cups). Add to roux, whisking with wire whisk until sauce is smooth and boiling; simmer 5 minutes. Meanwhile beat egg yolks and cream together, gradually stir in about one-third of the sauce, then return all to rest of sauces and heat gently without boiling, stirring all the time. Check seasoning and add a few drops of lemon juice. Arrange drained fish in clean hot dish with mussels and mushrooms. Coat with the sauce and garnish with the prawns (U.S. shrimps) or crayfish, pieces of truffle (if used), and crescents of fried bread.
Note The original classic recipe includes 8 poached oysters as well as the mussels.
To cook mushrooms à blanc:
Leave mushrooms whole and unpeeled.
In a small saucepan bring 4 tablespoons water, 1/8 teaspoon salt, 1/2 tablespoon lemon juice and 1/2 oz. butter to boil. Add mushrooms. Cover and cook over moderate heat for 5 minutes, tossing the pan now and then.
© Shufunotomo Co., Ltd., Japan 1968 English text © The Hamlyn Publishing Group Ltd. 1968
1/4 cup tomato purée
1/2 teaspoon garlic salt
1/2 teaspoon oregano
1 slice enriched white bread
2 ounces Provolone cheese
Combine tomato purée and garlic salt in a small saucepan. Heat. Add oregano; cool. Place bread in a shallow baking dish. Pour sauce over bread. Top with cheese. Broil, about 3 inches from source of heat, until cheese melts. Makes 1 luncheon serving.
CURRIED CHEESE DIP
1 1/3 cups cottage cheese
Artificial sweetener to equal 1/4 cup sugar
1/4 cup skim milk
1/2 teaspoon curry powder
1 medium apple, cored and diced
Celery strips or radishes
Combine cottage cheese, sweetener, milk, and curry powder in a small bowl. Stir in diced apple. Serve with celery or radish dippers. Divide evenly. Makes 2 luncheon servings.
Copyright © Weight Watchers International, Inc. 1974. All rights reserved. Printed in U.S.A.
1/4 cup chopped celery
1 small onion, quartered
1 bay leaf
1/2 teaspoon salt
1 (2 /12-3-lb) broiler-fryer, cut in serving pieces
Salad oil for frying
1 1/2 cups sifted* all-purpose flour
2 teaspoons baking powder
2 teaspoons salt
1/4 teaspoon pepper
1 cup milk
1 1/2 tablespoon salad oil
1. In large skillet, combine celery, onion, bay leaf, salt and 1 cup water. Add chicken pieces.
2. Bring to boiling; cover and simmer 15 minutes. Drain chicken pieces; pat dry with paper towels and let cool.
3. In deep-fat fryer or deep skillet, slowly heat oil (at least 2 inches deep) to 375F on deep-frying thermometer. Also, preheat oven to 300F.
4. Meanwhile make Batter: Sift flour with baking powder, salt, and pepper; set aside.
5. In medium bowl, with rotary beater, beat eggs, milk and oil until combined.
6. Add flour mixture gradually, beating until smooth.
7. Dip chicken pieces in batter, coating evently.
8. Deep fry a few pieces at a time, turning occasionally, 10 to 12 minutes, or until golden brown and tender; drain well on paper towels. Keep browned pieces warm in shallow pan in oven while rest of chicken cooks.
Makes 4 servings.
*Sift before measuring.
© Copyright 1973 by The McCall Publishing Co. All rights reserved. Printed in U.S.A.
Cooking time: 30 mins.
Preparation time: 25 mins.
Main cooking utensil: saucepan
For 8-10 people you need:
1 lb. peeled potatoes
1 pint chicken stock OR water and 2 stock cubes
2 large onions
2 oz. butter
2 oz. flour
1 pint milk
1/2 pint thin cream
little cayenne pepper
little celery salt
1. Put potatoes – cut into small pieces – into stock with chopped onion, bay leaf and seasoning.
2. Cook until tender, do not boil too quickly.
3. Rub through sieve.
4. Heat butter in saucepan, stir in flour, cook for several minutes, gradually stir in milk, bring to boil, cooking until smooth thickened sauce.
5. Add potato purée and heat, then stir in cream, seasoning, including the cayenne pepper and celery salt.
TO SERVE: In individual soup cups or tureen, garnished with the parsley.
TO VARY: Make a potato leek soup with 12 oz. potatoes, 1 large onion, 12 oz. leeks, etc. Garnish with tiny croûtons of fried bread and paprika pepper and chopped watercress.
TO STORE: In a cool place, reheat slowly.
Also shown in picture: Potato salad.
220.127.116.11 600390144 © Copyright Hamlyn Group Ltd 1973
Cheese and Vegetable Casserole
2 cups cooked spaghetti
2 cups cooked peas
1 onion chopped
1 green pepper chopped
3 fresh tomatoes
1 cup bread crumbs
Salt and pepper
1 cup grated Kraft American Cheese or Velveeta
Place half the spaghetti in a large baking dish. Mix the peas with the chopped onion and green pepper and place half of it on the spaghetti, following this with half the sliced tomatoes, bread crumbs and seasoning. Repeat with remaining ingredients except cheese. Cover the dish and bake in a moderate oven, 350°, about an hour. Uncover, sprinkle with grated cheese and return to oven for 10 minutes.
Kraft-Phenix Cheese Corporation (Circa 1927)