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Partridges with Vermicelli (Perdreaux aud Fidés)

March 2, 2021

2 plump young partridges
4 Tablespoons butter
⅓ cup dry white wine
salt and pepper
1 onion
10 small bacon cubes
½ cup shredded Swiss cheese
½ cup thin vermicelli
2 cups beef or chicken stock

1. Clean the partridges and sauté them lightly in butter on all sides without allowing them to brown.
2. Add the wine. Salt and pepper. Cover and cook over low heat for 20 minutes. Remove from the heat and slit them in half.
3. Chop the onion. Scald the bacon cubes in boiling water. Add the onions and bacon cubes to the saucepan. Add the Swiss cheese and vermicelli.
4. Place the halved partridges in the saucepan, cover with the stock, and cook 20 minutes.

The Savoyards, who eat a good deal of pasta, are particularly fond of fidés, or thin vermicelli.
It is best to use a small saucepan; otherwise you must increase the quantity of stock.

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

Eels in Green Sauce (Anguilles au Vert)

March 2, 2021

2 pounds of eels
fresh herbs, as many of the following as possible (amounts are approximate):
5 ounces sorrel or watercress
2 ounces parsley
2 ounces chevril
1 sprig tarragon
1 sprig mint
1 sprig sage
1 handful spinach
2 ounces new leaves of white nettle
5 tablespoons butter
1 cup dry white wine
salt, pepper
2 egg yolks
1 tablespoon heavy cream

1. Clean and skin the eels; remove heads and tails. Cut into 2-inch lengths.
2. Wash and chop together all the herbs. Cook slowly in a large saucepan in butter. Add the eels and sauté 5 minutes. Add wine to cover the contents, salt and pepper to taste. Cook 15 minutes.
3. Remove from heat and thicken the sauce with a mixture of the egg yolks and cream. Add the lemon juice at the very last.
Serve either hot or cold.

The more herbs you use, the better the dish will be. In Flandre, during some seasons, they use as many as fourteen varieties, including the young nettle leaves, which are traditional. The eels must be small.

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

Bacalao con Patatas (Codfish with Potatoes)

February 25, 2021

4 servings

You will need
1 lb. dried salt cod (preferably taken from the thickest part of the fish) cut into 8 pieces, which should be soaked for one day before cooking, changing the water 2 or 3 times during that period.
2 teaspoons flour
1 cup or less oil
3 ½ oz. onions, peeled and sliced
3 ½ oz. carrots, peeled and sliced
1 bay leaf
1 twig thyme
3 ½ oz. ripe tomatoes, peeled and chopped
some white fish ones (hake, sole, goosefish)
a few pistils dry saffron
1 clove garlic
8 or 10 toasted, peeled almonds
1 lb. small, whole, new potatoes, peeled
4 hard-boiled eggs, cut in half
parsley, minced
ground pepper

Scale the cod and dry with a cloth. Dredge the cod with flour and fry in oil until lightly golden. Remove from frying pan and place on a dish. Separate the largest bones without breaking the pieces of fish.

Pour the remaining oil in the frying pan into a casserole. Heat and add the onions, carrots, bay leaf and thyme. When tender, add the chopped tomato and then a little flour. Stir the vegetables well then pour on 3 cups hot water. Stir once more with a wooden spoon, add the white fish bones plus the bones removed from the cod, a little pepper and salt. Cook slowly for 25 minutes. 10 minutes before this sauce is cooked, add the following mixture:
Ground together the saffron, garlic and almonds in a mortar, until a fine paste is obtained. Dissolve with a few drops of oil and a little of above sauce. This is the Catalan sauce.

Boil the potatoes in salt water for 5 minutes, drain and toss in a little oil in an earthenware pot. Strain the Catalan sauce and add to the potatoes. Cook slowly in the covered pot, stirring every now and then. When they are half cooked, add the pieces of fried cod. Cook slowly until the potatoes are tender. Salt to taste.

Serve in the same casserole, with the eggs and sprinkle a little parsley on top; or else in a dish, with the cod in the center, the potatoes around and the eggs and parsley on top.

© Shufunotomo Co., Ltd., Japan 1973

Chiles Rellenos de Carne, de Frijol (Meat and Bean Stuffed Peppers)

February 23, 2021

Meat Stuffed Peppers

4 servings

You will need
4 to 6 poblano chiles or green peppers, halved and seeded (Poblano chiles must first be roasted and peeled)
¼ lb. chopped or ground beef
½ onion, finely chopped
⅓ cup lard or vegetable oil
¾ cup cooked rice
¼ cup chopped nuts
¼ cup raisins
4 to 6 slices mild cheese
2 cups tomato sauce (thin)
salt and pepper to taste

Parboil the chiles and rinse in cold water. Heat lard and sauté meat and onion. Add rice, nuts, raisins and ¼ cup tomato sauce. Season with salt and pepper. Simmer about 10 minutes or until slightly thick. Stuff peppers with filling and top each with a slice of cheese. Arrange in a deep baking dish and pour the remaining sauce over top. Bake at 350° F. for 30 minutes.

Bean Stuffed Peppers

You will need
4 to 6 poblano chiles or green peppers, halved and seeded
4 to 6 slices mild cheese
3 cups cooked, mashed beans (See Recipe No. 7)
⅓ cup lard or oil
1 cup cream, thick
1 cup tomato purée
1 tablespoon minced onion
1 tablespoon minced parsley
freshly ground pepper

Parboil chiles and rinse with cold water. Heat oil and sauté onion. Add tomato purée and mashed beans. Season with salt, pepper and parsley. Stir frequently until mixture is thick. Fill each pepper and top with cheese and cream. Bake in a greased dish at 350° F. for 20 to 30 minutes.

Shufunotomo Co., Ltd., Japan 1975

Geduenstetes Sauerkraut, Garniert (Steamed Sauerkraut, Garnished)

February 19, 2021

4 servings

You will need
3 tablespoons lard
1 onion, chopped
3 ½ oz. streaky bacon
1 ¾ lb. pickled cabbage (sauerkraut)
5 juniper-berries
2 cups water or broth
4 pickled pork spareribs
½ glass white wine
4 frankfurter sausages

Melt the lard in a sauce pan, and sauté the onion and bacon until brown. Put sauerkraut and juniper-berries in the same pan, with the water or the broth. Cook over low heat for about 30 minutes.

Add the pork spareibs and white wine and simmer for another 30 minutes.

Grill the sausage separately.

Place the pork spareribs and the frankfurters on the sauerkraut.

Boiled potatoes or fried potatoes can be added.

© Shufunotomo Co., Ltd., Japan 1972

Raw Meat with Sauce (Yug-hoe)

February 17, 2021

4 servings

You will need
1 lb. fillet of beef, cut into julienne strips
4 egg yolks
1 pear, peeled and cut into thin strips
6 tablespoons minced pine nuts or walnuts
Mixture A:
2 tablespoons sugar
4 tablespoons soy sauce
2 tablespoons minced green onions
1 teaspoon garlic juice
a little ginger juice
dash of pepper
2 ½ teaspoons toasted and ground sesame seeds
2 tablespoons sesame oil

Combine meat lightly with Mixture A, then add the minced pine nuts. (The less handled, the better.)

Divide the meat and pear among 4 places. Make a shallow hold in the center of the meat and put an egg yolk in it. Sprinkle with pine nuts.

© Shufunotomo Co., Ltd., Japan 1974

Zhele iz rybyi (Fish Jelly)

February 15, 2021

4 servings

You will need
4 fillets, white meat fish (each about 3 ½ oz.)
1 small bay leaf
8 shrimps
1 bunch of herbs
lemon juice
⅓ teaspoon MSG (monosodium glutamate)(optional)
little caramel
2 thin lemon slices
½ cucumber
½ carrot
green peas
2 tablespoons unflavored gelatine

1 cup vinegar
MSG (monosodium glutamate)(optional)

Put all the fish together with head, tail and bones, if any, in a pot with bay leaf, shelled shrimps with shell, bunch of herbs and simmer for 20 minutes. Strain.

Remove the fish, shrimps from the stock and drain. Add salt, wine, lemon juice and MSG to the stock with a little caramel.

Cut the lemon slices into 8 pieces. Lightly boil the cucumber and carrot and cut into thin slices.

When the soup has cooked about 180°F., add gelatine and mix well to make 4 cups of stock. Pour about 1/4 of the mixture into a bowl. Place the fish fillets, pour in a little mixture again. Garnish with carrot, lemon slices, cucumber, shrimps, and then pour the remaining mixture over all and refrigerate. When set, serve.

Mix together the grated horseradish, vinegar, sugar, salt, wine and MSG for the sauce.

© Shufunotomo Co., Ltd., Japan 1873

Duck with Pineapple (Bor low gnap)

February 12, 2021

Preparation time: 6 minutes
Cooking time: 20-30 minutes
To serve: 4

You will need
10 oz. duck meat without bone
3 pieces canned pineapple
½ pint sherry
¼ pint water
1 ½ tablespoon soy sauce
1 teaspoon sugar
½ teaspoon monosodigum glutamate
2 tablespoons pineapple syrup
1 teaspoon cornflour mixed with 1 tablespoon water
8 canned cherries

Cube the duck meat and divide each piece of pineapple into four pieces. Cook the duck in a saucepan with sherry and water for 20 minutes. Add soy sauce, sugar, monosodium glutamate, pineapple syrup and cornflour mixture. Stir till boiling and boil for 5 minutes. Add pineapple and cherries and cook for about 1 minute. Remove to a heated dish and serve hot.

Why do we use cornflour in many Chinese dishes?
Cornflour helps you in three ways:
1) Coating – Cornflour gives meat a light coating that not only makes the meat tender, but also retains the flavour.
2) Thickening – The thickness of the gravy and soup depends upon the amount of cornflour used; these vary in different dishes, as a sweet and sour pork dish should be fairly thick and Peking sour soup should be lighter.
3) Holding – Cornflour works wonderfully for holding minced meat together and for keeping the moisture in. It is used in meatball dishes.

© Shufunotomo Co., Ltd., Japan 1968 English text © Shufunotomo Co., Ltd., Japan 1968

Cream of Luau Soup

February 9, 2021

6 servings

You will need
1 ½ cups cooked luau pulp (2 bunches of luau)
4 ½ cups milk
2 tablespoons butter
2 ½ tablespoons flour
1 ¾ teaspoons salt
pepper if desired

See recipe number 5 on how to prepare luau for cooking.

Press the luau through a sieve. Measure it so that there will be 1 ½ cups of cooked pulp. Melt the butter, add the flour, and mix until a smooth paste is formed.

Stir in the milk gradually and cook until the mixture thickens. Add the luau and seasonings and serve hot.

Notes and instructions from recipe number 5:
2 bunches of luau is 40 taro leaves.
Wash the taro leaves. Remove the stem and tough part of the rib. Place the luau 1 ½ tablespoons butter, 1 ½ cups water and ½ teaspoon salt in a sauce pan. Partially cover and simmer them for 1 hour or until there is no “sting” noticeable to the taste.

© Shufunotomo Co., Ltd., Japan 1972

Pineapple Chicken Curry

February 6, 2021

6 to 8 servings

You will need

4 pounds chicken
4 medium sized onions
2 to 3 stalks celery
5 tablespoons olive or cooking oil
5 tablespoons flour
2 tablespoons curry powder (more if you like it hotter)
½ teaspoon salt
1 quart chicken stock
¼ cup seedless raisins
1 tablespoon lemon juice
1 cup crushed pineapple, well drained
1 ½ cup heavy cream

Cut up chicken for fricassee and boil until tender with a small onion, sliced, and two or three stalks of celery. Strain the stock and add chicken soup if there is not a quart of the stock.

Remove chicken meat from the bones, discard skin and cut meat into bite-sized pieces. Fry onions in oil, mix curry powder and salt with flour and stir into oil. Simmer for a few minutes and add chicken stock.

Put into double boiler and add raisins, pineapple and lemon juice and cook for half hour. Add heavy cream, chicken and more salt if needed, and cook about 15 minutes over a low fire.

To add attractiveness to the dish serve in hollowed out pineapple shells with some leaves left on.

Shufunotomo Co., Ltd., Japan 1972