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Bifteck haché aux germes de blé (Hamburgers with wheat germ)

April 20, 2021

ingredients:
4 ounces oatmeal
5 ounces milk
13 ounces ground beef
1 egg
1 Tablespoon toasted wheat germ
salt, pepper
2 Tablespoons whole-wheat flour
½ teaspoon thyme
1 Tablespoon safflower oil

instructions:

  1. Soak the wheat germ in the milk for 15 to 20 minutes. Beat the egg in a bowl.
  2. Mix the meat thoroughly with the oatmeal, egg, and wheat germ. Salt and pepper.
  3. Shape into 8 meatballs or patties, and dust them with flour. Sprinkle them with thyme.
  4. Fry them with the oil for 8 minutes on each side.

Do not keep the ground meat more than 3 hours, even in the refrigerator; an infant can then eat it safely. Toasted wheat germ is available in health-food stores and most supermarkets.


© 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.

Aligot (Potato Purée)

April 14, 2021

ingredients:
1 clove garlic
12 ounces unripened soft cheese (traditionally cantal)
1 pound potatoes
2 ½ Tablespoons butter
1 ¼ cups heavy cream
pepper, salt

instructions:

  1. Crush the garlic. Slice the cheese very thin, or shred it if you wish. But do not grate it.
  2. Wash the potatoes carefully and boil them unpeeled in salt water for 30 minutes. Then peel and mash them immediately. Stir the purée over a low heat to dry it somewhat.
  3. Mix in the butter, cream, garlic, salt and pepper.
  4. Add the cheese continue to stir the purée. You will gradually obtain a homogenous threading mixture.
  5. Serve immediately, since this purée cannot wait.

This distinctive purée will particularly enhance a roast beef dinner.


© 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.

Pounti Auvergnat (Meat Cake)

April 9, 2021

ingredients:
8 pitted prunes
1 teaspoon fresh yeast
1 cup milk
½ cup beet leaves
8 sprigs parsley
1 sprig (or ½ teaspoon dried) tarragon
4 sprigs (or 1 teaspoon dried) chervil
1 cup leftover meat
½ pound bacon
2 onions
⅓ cup flour
4 eggs
salt, pepper
2 Tablespoons peanut oil, walnut oil, or safflower oil

instructions:

  1. Soak the prunes in water or wine. Dissolve yeast in a tablespoon of warm milk. Was the beet leaves and the herbs.
  2. Grind the meat, bacon, onions, beet leaves, and herbs.
  3. Blend in the flour, eggs, salt, and pepper. Add the milk so as to obtain a thick, creamy liquid; add the yeast and prunes.
  4. Heat the oil in a flameproof dish or Dutch oven over a low flame. When the oil is very hot, pour in the batter. Transfer the dish to a moderate oven and bake it for 30 minutes. Serve hot or cold.

In Auvergne, this meat cake is reheated by cutting it into slices and frying them in walnut oil, butter, or bacon fat.


© 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.

Daube Froide/Beef in Aspic (Réunion Island)

April 5, 2021

ingredients:
2 pounds thinly sliced lean beef (from the rump or round)
¼ pound lean bacon strips
2 onions
2 shallots
2 cloves garlic
1 handful parsley
1 sprig thyme, or ½ teaspoon dried
1 bay leaf
salt, pepper
nutmeg
4 ounces fresh bacon fat
1 Tablespoon flour
2 cups dry white wine
1 calf’s foot
1 teaspoon agar-agar or Japanese Moss
1 cup beef bouillon

instructions:

  1. Flatten the beef slices and season with salt and pepper.
  2. Chop one onion, the shallots, garlic and parsley. Sprinkle in the finely chopped thyme and bay leaf. Add salt, pepper, and grated nutmeg to taste. Mix thoroughly.
  3. On each slice of beef place a slice of bacon and spread some of the herb mixture on it. Pile the seasoned slices into a “tower” and press as flat as possible. End with a slice of beef, then tie the entire pile together with string so it will not fall apart while cooking.
  4. Mince the bacon fat and the remaining onion, sprinkle with flour, and add any remaining herb mixture there may be. Brown lightly in a Dutch oven. Add the wine, the calf’s foot, and the securely-tied beef slices. Cover and cook over low heat for 3 hours.
  5. When done, remove the meat from the pot. Dissolve the agar-agar in the bouillon and add it to the liquid in the Dutch oven.
  6. Place the meat into a mold and strain the liquid over it. Refrigerate. The sauce will jell. Unmold when ready to serve, and garnish with sprigs of parsley.

This dish is ideal for a meal served outdoors. As agar-agar and Japanese Moss are not readily obtainable, plan unflavored gelatine may be substituted, using a little less liquid than the instructions call for, in order to obtain a stiffer gelatine.


© 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.

Grenouilles Savoyardes (Frog Legs Fricassee)

April 1, 2021

ingredients:
2 cloves of garlic, minced
2 onions, chopped
24 skewered frog legs
3 ½ Tablespoons butter
2 eggs
1 Tablespoon vinegar

instructions:

  1. Remove the frog legs from the skewers; cut off the toes with scissors.
  2. Lightly brown the garlic and onions in the butter. Add the frog legs and sauté rapidly, turning them over. Lower the heat and cook 25 minutes.
  3. Pour the eggs, slightly beaten, over the cooked frog legs. Let them set.
  4. Remove to a serving dish. Pour the vinegar in the hot pan, bring to a boil and pour over the frog legs.

To test if the frog legs are sufficiently cooked, lightly pinch the flesh, which is soft when they are done.


© 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.

Belehat (Meat Loaf – Egypt)

March 29, 2021

Ingredients:
4 eggs
3 cloves garlic
3 Tablespoons flour
1 pound ground beef
a pinch coriander
salt, pepper
3 Tablespoons bread crumbs
2 Tablespoons butter
2 Tablespoons tomato sauce

Instructions:

  1. Hard-cook the eggs and put them quickly into cold water to facilitate shelling. Mince the garlic.
  2. Mix the ground meat with garlic, a pinch of coriander, salt and pepper.
  3. Dust a board with flour. Cut the meat in half. Flatten out one half with your hand to make a rectangle 4 by 5 inches. Place the hard-boiled eggs on this rectangle.
  4. Place the other half of meat on the eggs. Shape so as to obtain a kind of sausage, enclosing the eggs.
  5. Beat the rest of the eggs. Roll the “sausage” in the flour, in the beaten eggs, and then in the bread crumbs.
  6. Brown in heated butter in a frying pan. Add the tomato sauce. Cover and simmer for 30 minutes.

Egyptians enjoy this dish very much. Try it; your guests will as for second helping.


© Shufutnotomo Co., Ltd., Japan, 1971. Published in the United States and Canada by BOBLEY PUBLISHING, a division of Illustrated World Encyclopedia, Inc. Printed in Japan.

Sartadagnano (Fish Pancake)

March 23, 2021

ingredients:

2 pounds small frying fish
3 Tablespoons flour
4 sprigs of parsley
2 cloves of garlic
3 Tablespoons olive oil
2 Tablespoons vinegar

instructions:

  1. Clean and wash the fish; remove the heads. Pat dry. Roll into flour to coat completely.
  2. Chop the garlic and parsley together.
  3. Heat the oil in a shallow saucepan. Add the fish. Pack them together so that they will stick to one another.
  4. After 5 to 6 minutes, they will form a sort of pancake; turn it over. Cook for 2 to 3 minutes on the other side.
  5. To serve: Sprinkle with the garlic and parsley mixture and cover with the boiling vinegar.

The sartadagnano, also called sartgnato in some small Mediterranean ports, can only be made with tiny fish whose bones are edible. To serve, slice like a cake.


© 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.

Pieds de Mouton à la Rouennaise (Mutton Feet, Rouen Style)

March 15, 2021

ingredients:
8 blanched mutton feet
2 onions
1 clove
3 Tablespoons graisse normandie
(See recipe No. 1 Step No. 1)
1 fresh sprig or ½ teaspoon dried thyme
1 bay leaf
salt, pepper
1 Tablespoon flour
3 Tablespoons vinegar
3 quarts of water
4 sprigs of parsley
1 Tablespoon butter
1 pork caul
4 ounces sausage meat
1 egg
4 Tablespoons dried breadcrumbs

Instructions:

  1. Singe the feet that are already blanched. To blanch: Scrub the feet well. Rinse under cold running water. Place the feet in a saucepan. Add cold water to cover. Slowly bring the water to a boil. As soon as it begins to boil, remove the feet and immediately rinse under cold water. Remove any remaining hair, especially the small ball of wool situated in the inner portion of the foot, between the two hoofs.
  2. Sauté the whole onion, stuck with the clove in the graisse normande. Add thyme and bay leave. Salt and pepper. Sprinkle with the flour. Stir. Brown lightly.
  3. Sprinkle with vinegar and add the water. When the liquid boils, add the feet. Cook, covered, for 3 to 4 hours at a very slow boil. Add more water if necessary.
  4. Chop the second onion and the parsley. Sauté in butter. Add the sausage meat.
  5. Drain the feet. Bone, taking care not to break the flesh. Stuff each food with some of the mixture. Wrap in a piece of pork caul.
  6. Beat the egg in a dish. Put the breadcrumbs in another dish. Dip the feet into the egg, then roll in the crumbs. Deep fry in hot fat.
  7. Serve very hot.

This is a very popular dish from Rouen.
To make the graisse normande, see recipe No. 1, step No. 1

Graisse Normande (Normandy Fat)
Dice 2 parts beef kidney suet. Melt it in a large saucepan with 1 part lard over very low heat. When everything has melted completely, add cleaned and diced vegetables: 1 each onion, leek, carrot, celery stalk, sprig of parsley and 2 cloves of garlic. Salt and pepper. Simmer for 2 hours without browning. Strain through a very fine sieve.


© 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.

Creepy Tiki/ Mai Tai

March 11, 2021

Creepy TIKI

You will need
1 oz. dark rum
1 oz. light rum
½ oz. orange curacao
½ oz. grenadine
1 oz. lemon juice
5 oz. pineapple juice

Mix all ingredients in a blender with cracked ice. Blend and pour into a 12-ounce pilsner glass. Garnish with an orchid, squeeze of lime and straws.

MAI TAI

You will need
1 oz. dark rum
1 oz. light rum
½ oz. orange curacao
½ oz. orgeant syrup
1 oz. lemon juice
½ teaspoon sugar
bacardi rum 151 proof

Muddle sugar and lemon juice in a mai tai glass and fill with cracked ice. Add orange curacao, orgeant syrup, ligh and dark rums and float the 151 bacardi rum. Garnish with a sprig of mint, a cherry, a pineapple chunk, squeeze of lime and straws.


© Shufunotomo Co., Ltd., Japan 1972

Greixera de Macarrones (Macaroni Casserole)

March 10, 2021

4 servings

You will need
1 lb. macaroni
1 cup or more milk
1 ½ cups grated dry Mahón cheese
powdered cinnamon
4 hard-boiled eggs, cut in half
½ cup butter
salt

Cut macaroni into short lengths, and boil in salted water in a wide and shallow casserole.

When it is almost cooked, drain and put to boil in the heated milk to finish cooking.

Add ¾ of the cheese, together with a little cinnamon. Salt to taste. Mix well and put in a casserole, cover with rest of cheese and a little more cinnamon and the hard-boiled eggs. Place a little butter on each of the egg halves and spread the remaining butter over the macaroni. Put in an oven to brown and serve immediately.


© Shufunotomo Co., Ltd., Japan 1973