ingredients: 2 pounds small hard pears 2 fresh pig’s knuckles salt, pepper 2 pounds potatoes
instructions: 1. Wash the pears but do not peel them. Remove the hard core and seeds 2. Place them in a stewpan. Place the pig’s knuckles on top of the pears. 3. Cover with water. Season with salt and pepper. Cover and cook over low heat for 3 hours. 4. Serve with boiled potatoes.
In Holland, this dish is often prepared with dried pears.
¼ cup dehydrated onion flakes ¼ cup onion bouillon 2 cups cooked eggplant 1 medium green pepper, finely chopped 2 medium tomatoes, chopped Artificial sweetener to equal 1 teaspoon sugar 1 garlic clove, minced 2 tablespoons lemon juice 2 teaspoons salt Lemon slices, to garnish Nutmeg, to garnish
Combine onion flakes and bouillon. Let stand 5 minutes. Combine onion mixture, eggplant, green pepper, tomato, sweetener, and garlic in blender container; process at medium speed until mixture is pureed. Transfer to skillet. Cook over very low heat, stirring occasionally, 20 minutes. Chill. Add lemon juice and salt; garnish with lemon slices and sprinkle with nutmeg. Divide evenly. Makes 6 servings.
1 large cauliflower Salt 3 eggs 1 egg yolk ¼ pint double cream Freshly ground black pepper Grated nutmeg Butter Hollandaise sauce Flowerets of cauliflower, poached Sprigs of parsley
Clean cauliflower and cut into quarters. Cook in boiling salted water until tender. Pass through fine sieve. Beat in the eggs, egg yolk and cream. Season generously with freshly ground black pepper and grated nutmeg. Transfer to a well-buttered soufflé dish with a band of aluminum foil tied around it, or a deep charlotte tin, and place in a pan of hot water on top of the stove. Bring water to a boil; then place it in a slow oven (350 -M3) and bake for 45 to 50 minutes, or until set. Unmould on to a serving dish and mask with Hollandaise sauce. Garnish with sprigs of poached cauliflower and sprigs of parsley. Serves 4 to 6.
1 ½ pounds hake or halibut Well-flavored court-bouillon 1 ¼ cups milk 4 cups freshly grated breadcrumbs 4 egg yolks 6 tablespoons heavy cream 4 egg whites Salt, freshly ground black pepper and cayenne pepper Butter Scallops, crab, shrimp or mussels
Poach fish in a well-flavored court-bouillon until flesh flakes easily with a fork; remove from court-bouillon and drain. Remove skin and bones, and flake fish. Bring milk to a boil; pour over fresh breadcrumbs and mix well with flaked fish; pound in a mortar until smooth. Add egg yolks and cream and mix well into mixture. Beat egg whites until stiff and fold gently into fish mixture. Season to taste with salt, freshly ground black pepper and a pinch of caynne. Spook mixture into a buttered ring mold; place mold in a pan of boiling water and bake in a slow oven (325° F.) for 1 hour, or until turban is firm. To serve: unmold turban onto a heated serving dish and fill ring with curried scallops, crab or shrimp, or more simply mussels in a lightly curried cream sauce. Serves 6 to 8.
1 fat chicken 1 Spanish onion, stuck with 2 cloves 2 large carrrots Bouquet garni 2 stalks celery 1 glass dry white wine 1 quart white stock (chicken or veal, or both) Salt and black peppercorns
Rice 1 tablespoon butter 1 Spanish onion, finely chopped ½ pound rice ½ pint strained chicken stock Salt and freshly ground black pepper
Cream sauce 2 tablespoons flour 2 tablespoons butter ¼ pint strained chicken stock ¾ pint double cream Salt and freshly ground black pepper Freshly grated nutmeg
Garnish Cooked carrots Cooked green beans
Clean, singe and truss chicken; place in a casserole with an onion stuck with cloves; add carrots, bouquet garni and celery, and moisten with dry white wine and a good white stock. Season to taste with salt and a few peppercorns, and simmer gently for about 1 ½ hours, or until chicken is tender. Remove chicken and keep warm. Strain chicken stock and use for cooking rice and for cream sauce.
To prepare rice: Melt butter in a saucepan; add finely chopped onion and stir for a minute over heat until transparent. Stir in rice; add ½ pint strained chicken stock and 1 pint hot water; season to taste with salt and black pepper; simmer very gently, covered, for about 25 minutes, or until tender but not mushy.
Cream sauce: Make a white roux with flour and butter; add ¼ pint chicken stock and ¾ pint double cream, and bring slowly to a boil, stirring constantly. Simmer, stirring from time to time, until sauce is thick and smooth. Remove from heat. Season to taste with salt, black pepper, and nutmeg.
To serve: place boiled chicken in the centre of a large heated serving platter. Surround with colourful clusters of cooked whole carrots, green beans and rice. Pour a little cream sauce over chicken and serve with the rest separately. Serves 4 to 6.
Sometimes called “poor man’s caviar,” Provençale Caviar is neither poor nor vavia. A piquant blend of tuna, anchovies, and black olives, this concoction somewhat resembles sturgeon caviar in appearance; in taste it is reminiscent of the South of France favorite, Salad Nicoise. It is as elegant an appetizer as Vermouth Cassis is an apéritif.
10 anchovy fillets 2 cans (6-oz size) pitted black olives, drained 1 can (7-oz size) white tuna, packed in oil. 2 tablespoons olive oil 1 clove garlic, minced 1 teaspoon lemon juice
Rinse anchovy fillets lightly under running cold water to remove excess saltiness; pat dry on paper towels. Chope and combine with olives, tuna, olive oil, garlic, and lemon juice. Purée in blender or food processor. Serve with club crackers and bread sticks.
Yield: About 2 cups.
About Crème de Cassis
Crème de Cassis is a sweet apéritif liqueer made from black currants, often used to sweeten apéritif wines. A superbly easy dessert can be made just by pouring a few teaspoons of crème de cassis over raspberry sherbert. Call it Sorbet de Cassis.
1 ½ pounds whitebait Ice cubes Flour Salt and freshly ground black pepper Lard, for frying Cayenne pepper Lemon wedges
Put whitebait to firm in a shallow bowl with ice cubes and a little water. Just before frying, spread fish on a clean tea cloth to dry. Place on paper liberally dusted with well-seasoned flour and dredge with more flour; place in a wire basket, a portion at a time, and shake off surplus flour. Then plunge the basket into very hot lard and fry quickly for 3 to 5 minutes, shaking basket continually to keep fish apart while cooking. Lift basket from fat and shake well before transferring fish to paper towels to drain. Place whitebait on a heated serving dish in a warm oven and repeat until all the whitebait are fried. Season with freshly ground black pepper and cayenne, and serve with lemon wedges. Serves 4 to 6.
Cooking time: 20 mins. Preparation time: 30 mins. plus 12 hours to stand Main cooking utensils: Saucepan, 7- to 8-in. cake and or plain mold
For 6-8 servings you need: 1 lb. gooseberries* ⅔ cup water ⅓ cup sugar green coloring (optional) juice of 1 lemon 4 ripe firm pears 8-10 medium thick slices of bread
*To clean the gooseberries, i.e., cut away the stalk and flower ends, use kitchen scissors.
Clean the gooseberries, simmer with the water and sugar until a smooth thick purée. Color if desired.
Put the lemon juice into a bowl, add the peeled diced pears, and turn round in the lemon juice (this prevents the pears discoloring).
Add the pears to the gooseberry purée and mix well; allow to become quite cool.
Remove the crusts from the bread and line the bottom and sides of the pan or mold with bread slices.
Spoon the gooseberry and pear mixture into the bread-lined pan or mold.
Cover with more slices of bread, then put a flat plate or piece of foil on top; add a light weight and leave for 12 hours.
TO SERVE: Turn out and serve with cream or ice cream.
TO VARY: Use any other fruits, e.g., apples and damsons; apples and whole blackberries; mixed berry fruits, etc.
TO STORE: This can be kept several days in a refrigerator or frozen.
PRINTED IN CANADA Copyright The Hamlyn Publishing Group Ltd 1973
All recipes based on a 3-oz. package fruit-flavored gelatin, which serves 4 people. Rinse molds in cold water before adding jelly.
PEAR LIME CREAM
Open a medium can halved pears, strain the syrup into a measure. Put 4 pear halves on one side to serve with the mold, chop the rest of the pears finely. Add water to the pear syrup to give 1 ½ cups. Dissolve the lime-flavored gelatin in this liquid, allow to cool and begin to stiffen. Stir in the chopped pears. Mae up a whipped topping mix with cold milk, fold the gelatin mixture into this. Spoon into a 1-quart mold. allow to set. Turn out and serve with pear halves.
JELLY A LA DUCHESSE
Dissolve a 3-oz package lemon-flavored gelatin into 1 ½ cups water, add 1 tablespoon brandy, 1 tablespoon kirsch, and 3 tablespoons lemon juice. Allow to cool and stiffen slightly, stir in ½ cup flaked blanched almonds and ⅔ cup shredded coconut. Put into a 1-quart mold, allow to set. Turn out, serve with ice cream.
SULTANA MOLD
Heat 1 cup seedless white raisins in a sauce and with ⅔ cup water for 1 minute. Add the grated rind of 2 oranges (use only the top ‘zest’). Squeeze out the juice from the 2 oranges, add water to give just under 1 1½ cups. Dissolve a 3-oz. package orange-flavored gelatin in this, add the raisins and the liquid from pan. Pour into a mold, allow to set. Turn out, serve with segments of orange.
TO VARY: Harlequin Mold: Add ½ cup chopped nuts and ¼ cup chopped candied cherries to the jellow before putting in the mold.
1 ½ pounds gooseberries ½-1 cup sugar Custard (see below) Whipped cream
Clean gooseberries and remove stems; wash gooseberries and put them in an enamelled saucepan with sugar and water to cover. Cook until they are quite soft. adding more water if necessary, and then rub them through a fine sieve. Mix custard and whipped cream (reserving a little cream for garnish) with the gooseberry puree, and serve in a glass bowl or in individual glasses. Garnish with whipped cream. Serves 4 to 6.
To make custard: combine 2/3 cup milk with 1 teaspoon cornstarch and sugar to taste in the top of a double boiler. Bring to a boil. Stir in 2 well-beaten egg yolks which you have mixed with a little of the hot mixture, and cook over water, stirring constantly with a wooden spoon, until custard is thick and smooth. DO not let the mixture boil. Flavor to taste with vanilla extract. Strain and cool.
Vintage Recipe Cards 