Sole Soufflés with Asparagus

6 fillets of sole
Butter
Salt and freshly ground black pepper
1 pound fish fillets
1 egg white
Cayenne pepper
⅔ cup heavy cream
Sprigs of parsley

Sauce
1 small package frozen asparagus
Salt
⅔ heavy cream
1 egg
Freshly ground black pepper

Lightly butter six individual soufflé dishes. Line each one with a sole fillet which you have seasoned generously with salt and freshly ground black pepper.

Put fish fillets through a grinder. Add egg white, season to taste with salt, freshly ground black pepper and cayenne, and blend until smooth in an electric blender or press through a fine sieve. Beat in cream and continue beating over ice until mixture is smooth and fluffy. Correct seasoning.

Fill the center of each dish with the fish mousse.

Please soufflé dishes in an ovenproof dish containing 1 inch of boiling water. Bake in a slow oven (325° F.) for 25 minutes, or until mousse tests firm and sole flakes easily with a fork.

Sauce: Cook asparagus in lightly salted boiling water until just tender. Drain and blend in an electric blender with heavy cream and egg. Season to taste with salt and freshly ground black pepper.

Serve the soufflés in their dishes (or, if desired, turned out), garnished with sauce and a sprig of parsley. Serves 6.


Grosset & Dunlap New York, Printed and manufactured in the Netherlands. © Robert Carrier 1967

Salmon Garni

1 young salmon (about 6 pounds)
3 envelopes gelatin
⅔ cup lukewarm water
1 egg white and shell
1 medium onion, coarsely chopped
1 stalk celery, thinly sliced
Mayonnaise or Sauce Verte (see card 39)

Court-bouillon
7 ½ cups water
1 bottle dry white wine
1 large onion sliced
4 carrots, sliced
2 stalks celery, sliced
2 bay leaves
Bouquet Garni

Decoration
Cucumber peel for “stalks” and “leaves”
Flesh of skinned tomatoes and hard-boiled egg whites for “flowers”
Hard-boiled egg yolks or radishes for “flower” centers

To poach salmon: combine elements of court-bouillon in a kettle large enough to hold salmon (court-bouillon must cover salmon; if necessary, add a little more water and dry white wine); bring to a boil; skim; lower heat and simmer for 30 minutes. Let court-bouillon cool slightly; lower the cleaned salmon into it. Bring to a boil; lower heat and allow fish to simmer gently for 15 minutes.

Let fish cool in court-bouillon, then transfer to a large board or platter. Remove the skin carefully, cutting it at the tail and stripping it to the head. Wash fish carefully under gently running water, and dry carefully with a clean cloth. Salmon must be dry.

Prepare aspic: reduce court-bouillon to 6 cups. Let cool. Dissolve gelatin in ½ cup water and add to court-bouillon. Crush egg shell, mix with white of egg, chopped onion and celery, and place mixture in the bottom of a large saucepan. Our over court-bouillon; simmer for 10 minutes and strain through a clean cloth.

Decorate salmon as desired with cucumber peel, tomato, white of egg, and hard-boiled egg yolks or radishes, and chill in refrigerator before covering with liquid aspic. Serve with mayonnaise or Sauce Verte.

Sauce Verte
⅔ cup well-flavored mayonnaise
½ cup puréed spinach
Salt, fresh ground black pepper and cayenne
Lemon juice

Make a Sauce Verte by combining well-flavored mayonnaise with puréed spinach. Season to taste with salt, pepper, cayenne and a little lemon juice, and pass through a fine sieve.


Grosset & Dunlap New York, Printed and manufactured in The Netherlands, © Robert Carrier 1967

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.

Liverwurst Bundles

1 ½ cups rye flour
1 to 1 ⅓ cups all-purpose flour
1 package active dry yeast
1 ½ teaspoons caraway seed
¾ cup milk
2 tablespoons sugar
2 tablespoons shortening
1 teaspoon salt
1 egg
Prepared mustard
Prepared horseradish

1 8-ounce package liverwurst, cut in 8 slices
8 slices bacon, crisp-cooked, drained, and crumbled

In large mixer bowl combine 1 cup of the ryle flour, ⅓ cup of the all-purpose flour, yeast and caraway seed. In saucepan heat milk, sugar, shortening, and salt just till warm (115° to 120°), stirring till shortening almost melts. Add to dry mixture; add egg. Beat at low speed of electric mixer for ½ minute, scraping sides of bowl. Beat 3 minutes at high speed. Stir in remaining rye flour and enough of the remaining all-purpose flour to make a moderately stiff dough. Knew on floured surface till smooth (8 to 10 minutes). Shape into a ball. Place in a greased bowl; turn once to grease surface. Cover; let rise till double (about 45 to 60 minutes).

Divide dough into 8 pieces. On lightly floured surface roll each piece into a 5-inch circle. Spread dough with mustard and horseradish to within ½ inch of edges. Place 1 slice of liverwurst on one-half of each circle of dough; top with onion slice and a little crumbled bacon. Fold dough to form a half-circle and seal edge with tines of fork. Place on greased baking sheet. Cover and let rise till almost double (about 30 minutes). Bake in 375° oven for 18-20 minutes. Coll the bundles on wire rack. Refrigerate. Serve chilled. (If desired, individually wrap cooled sandwiches in clear plastic wrap. Label; freeze.) Makes 8 sandwiches.


©Meredith Corporation, MCMLXXIX. All Rights Reserved. Printed in U.S.A.

Buffet Glazed Salmon

1 3- to 4-pound dressed salmon
1 lemon, sliced
1 ½ cups chicken broth
1 envelope unflavored gelatin
Sliced unpeeled cucumbers
Sliced radishes
2 8-ounce packages cream cheese, softened
2 tablespoons lemon juice
1 teaspoon onion salt
Milk
Mayonnaise or salad dressing

Advanced preparation: Salt inside of dressed salmon generously. Place fish on a well-greased 24-inch piece of heavy-duty foil on baking sheet. Place lemon slices inside and atop fish. Seal foil tightly; bake in 350° oven 45 to 60 minutes or till fish flakes easily when tested with a fork. Remove fish from foil; discard lemon. With sharp knife, carefully remove skin. Cover and chill the fish thoroughly on a large serving platter.

In a small saucepan combine chicken broth and gelatin; dissolve over low heat. Chill till partially set. Spoon a small amount of gelatin glaze over fish. Place cucumber and radish slices on glaze atop fish in overlapping rows. Spoon remaining glaze over fish. Chill thoroughly. Remove any glaze from platter.

Combine cream cheese, lemon juice, and onion salt; thin with a little milk, if necessary. With a pastry tube, pie a cream cheese border around fish. Chill thoroughly.

Before serving: Serve glazed salmon with mayonnaise or salad dressing and trip with additional lemo, cucumber, and salad greens, if desired. Makes about 24 buffet-size servings.


© Meredith Corporation, MCMLXXVIII. All Rights Reserved. Printed in U.S.A.

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.

Roast Meat Loaf

3 eggs
1 ½ teaspoons salt
¼ teaspoon pepper
¼ teaspoon dried thyme leaves
¼ teaspoon nutmeg
Pinch cloves
¼ cup milk
¼ cup dairy sour cream
1 cup soft white bread crumbs
1 ½ lb ground beef
¼ lb ground pork
¼ lb ground veal
2 tablespoons finely chopped onion
2 tablespoons chopped parsley
2 tablespoons chopped celery leaves
1 teaspoon chopped chives
¼ teaspoon finely chopped garlic
6 slices bacon
½ cup chili sauce
2 tablespoons brown sugar
¼ teaspoon dry mustard

  1. Preheat oven to 350F.
  2. In large bowl, beat eggs with salt, pepper, thyme, nutmeg and cloves until well mixed. Stir in milk, sour cream, and bread crumbs. Let stand 5 minutes to permit bread crumbs to absorb moisture.
  3. Add beef, pork, veal, onions, parsley, celery leaves, chives and garlic; mix lightly until well blended.
  4. Turn mixture into large, shallow baking pan. Moisten hand with water and shape meat mixture into loaf about 8-by-3-by-2 ½ inches. Place bacon strips over top. Bake 45 minutes.
  5. In small bowl, combine chili sauce, brown sugar, and dry mustard; mix well. Use some to glaze top and sides of meat loaf. Bake 30 minutes longer, brushing several times with glaze. Remove to heated platter. If desired garnish loaf with chopped parsley. Makes 6 to 8 servings.

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

Hearty Corned Beef Salad

1 cup boiling water
1 package (3 ounces) lemon-flavored gelatin
2 tablespoons vinegar
1 can (12 ounces) corned beef
2 medium stalks celery, chopped (about 1 cup)
1 medium green pepper, chopped (about 1 cup)
1 small onion, finely chopped (about ¼ cup)
3 hard-cooked eggs, chopped
1 cup mayonnaise or salad dressing
2 teaspoons horseradish
½ teaspoon salt
Salad greens

Pour boiling water on gelatin in large bowl; stir until gelatin is dissolved. Stir in vinegar; refrigerate until slightly thickened, about 1 hour.

Break up corned beef with fork. Stir corned beef and remaining ingredients except salad greens into gelatin mixture. Pour into 6 ½-cup ring mold. Refrigerate until set, at least 2 hours but no longer than 48 hours.

Remove salad from refrigerator and let stand at room temperature 15 minutes. Unmold on salad greens. 8 servings.


© Copyright 1981 by General Mills, Inc. All rights reserved. Printed in U.S.A.

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.

Cheesy Chicken Over Rice

Rice Pilaf (below)
1 small onion, chopped (about ¼ cup)
¼ small green pepper, cut into 1 x ¼-inch pieces
2 tablespoons finely chopped celery
¼ cup margarine or butter
2 cups cut-up cooked chicken or turkey
¼ cup diced cooked ham
1 can (11 ounces) condensed Cheddar cheese soup
¼ cup milk

Prepare Rice Pilaf. Cook and stir onion, green pepper and celery in margarine in 10-inch skillet until celery is crisp-tender, about 4 minutes. Stir in chicken, ham, soup and milk. Heat until chicken is hot. Serve over Rice PIlaf. 6 servings.

Rice Pilaf

1 small onion, chopped (about ¼ cup)
2 tablespoons margarine or butter
2 ⅔ cups boiling water
1 ⅓ cups uncooked regular rice
1 tablespoon instant chicken bouillon
½ teaspoon salt
1 bay leaf
¼ cup raisins

Cook and stir onion in margarine in 2-quart saucepan until tender, about 3 minutes. Stir water, rice, instant bouillon, salt, bay leaf and raisin into onion. Heat to boiling; reduce heat. Cover and simmer 18 minutes.


© Copyright 1981 by General Mills, Inc. All rights reserved. Printed in U.S.A.