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.
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.
2 ⅔ cups chicken stock ¾ teaspoon salt 1 ¼ tablespoons soy sauce 2 sheets of gelatin ¼ lb. chicken (boneless, cooked in the stock) a pinch of salt a pinch of monosodium glutamate 5 tablespoons canned green peas
Season the chicken stock with the salt and soy sauce. Soak the gelatin sheets in water. Cut the chicken into bite-size thin strips and sprinkle with the salt and monosodium glutamate. Heat the chicken stock and add the gelatin sheets over a low heat. Simmer until the gelatin is melted. Add the chicken and half the green peas. Arrange the remaining peas in a circle on the bottom of a wet bowl. Pour a little of the soup slowly over the circle of peas. Allow this small amount to set, then pour in the remaining soup mixture. Refrigerate until it is set. Turn out onto a platter and serve.
Note For those who are tending to the negative type, white wine and fresh ginger juice should be substituted for the peas.
ingredients: 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
instructions: 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.
ingredients: 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
instructions: 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
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.
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 salt 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.
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.
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.
You will need 4 fillets, white meat fish (each about 3 ½ oz.) 1 small bay leaf 8 shrimps 1 bunch of herbs wine lemon juice ⅓ teaspoon MSG (monosodium glutamate)(optional) little caramel 2 thin lemon slices ½ cucumber ½ carrot green peas 2 tablespoons unflavored gelatine salt pepper
Sauce: 1 cup vinegar horseradish sugar MSG (monosodium glutamate)(optional) wine
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.
Vintage Recipe Cards 