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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

Rump Steak with Bean Sprouts (Ngow yuk ngar choy)

January 27, 2021

Preparation time: 6 minutes
Cooking time: 4 minutes
To serve: 4

You will need
1 oz. bamboo shoots
1 green pepper
3-inch piece leek or spring onion
5 oz. beef (rump steak)
½ teaspoon monosodium glutamate
white pepper
1 tablespoon sherry
1 egg white
1 teaspoon cornflour
4 oz. bean sprouts
4 tablespoons peanut oil
1 crushed clove garlic
1 tablespoon soy sauce
¼ teaspoon sugar

Shred bamboo shoots, green pepper, leek and rump steak. Sprinkle the steak with pinch salt, ¼ teaspoon monosodium glutamate, pinch of pepper and 1 teaspoon sherry. Mix with the egg white and cornflour and set aside. Wash bean sprouts and drain. Heat 2 tablespoons peanut oil in the pan add ½ teaspoon salt, fry the shredded bamboo shoots, green pepper, the onion and the bean sprouts for 2 minutes. Move from the pan. Again add 2 tablespoons peanut oil into the same pan. Add garlic and beef, stir well. When the beef changes colour, add cooked vegetables to the pan, and add soy sauce, remaining sherry, sugar and ¼ teaspoon monosodium glutamate and pinch of white pepper. Cook for 1 minute, remove to a heated dish and serve immediately.

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

Foie de Veau à la Moutarde (Liver with mustard and herbs)

January 20, 2021

Preparation time: 10 minutes
Cooking time: 5-6 minutes
To serve: 4

You will need
4 slices calves’ or lamb’s liver, ½-inch thick
seasoned flour
2 tablespoons oil
2 level tablespoons French mustard
1 level tablespoon finely chopped shallot or spring onion
2 level tablespoons finely chopped parsley
fresh white breadcrumbs
2 oz. melted butter
orange slices

Fry liver slices, coated with flour, in hot oil for 1 minute on each side. Remove. Mix mustard, shallot or spring onion and parsley, adding drop by drop enough of the frying oil to make a ‘creamy’ mixture. Spread liver slices on each side with mustard mixture and coat with breadcrumbs, pressing on firmly. Lay slices in grill pan, spoon melted butter over and brown under a hot grill for 1-2 minutes; turn, baste with remaining butter and brown other side. Garnish with orange slices and watercress.

©Shufunotomo Co., Ltd., Japan 1968 English text ©The Hamlyn Publishing Group, Ltd., 1968

Poule à l’ivoire (Boiled fowl with cream sauce)

January 14, 2021

Preparation time: 20 minutes
Cooking time: 2-3 hours
To serve: 6-8

You will need

4 lb. plump boiling fowl, oven ready
1 lemon
2 carrots, scraped
3 leeks or 2 onions, peeled
1 stick celery, cut up
salt and pepper to taste
1 teaspoon lemon juice
6 oz. button mushrooms
1 oz. butter or margarine
1 oz. flour
¾ pint (US 1 ⅞ cups) stock from chicken
2 egg yolks
2-3 tablespoons thick cream

Rub skin of bird with cut lemon. Put into a large pan with prepared carrots, leeks or onions, celery, salt and pepper. Add hot water just to cover. Cover tightly and barely simmer until tender, about 2-3 hours. Simmer mushroom caps for 5 minutes in a little salted water and the lemon juice. When tender drain chicken, remove skin and carve into joints. Arrange joints on dish and keep warm. Make sauce as follows. Melt fat, add flour and cook stirring for 2 minutes. Add stock, whisk until boiling and simmer 10 minutes. Remove from heat. Blend egg yolks and cream together, and whisk into the sauce little by little. Reheat gently, but do not boil. Coat chick with sauce and garnish with drained mushrooms.


Poule au pot Henri IV
King Henry’s chicken in the pot

Stuff the neck end of a plump boiling fowl with sausage meat and simmer as in previous recipe with the additional of a small quartered cabbage, some fresh herbs and peppercorns. One hour before chicken is cooked add two ½-inch thick slices pickled belly pork and, if wished, extra vegetables. Serve the fowl reposing on a large platter with pork on either side and firmer vegetables grouped around. The remaining vegetables finely chopped are reheated in the chicken stock for soup next day.

©Shufunotomo Co., Ltd., Japan 1968 English text ©The Hamlyn Publishing Group Ltd., 1968

Poulet en Gelée (Jellied Tarragon Chicken)

January 5, 2021

Preparation time: 1 hour
Cooking time: 1 ¼ hours
To serve: 4-6

You will need
3 lb. chicken, oven ready
1 oz. butter
8 sprigs fresh tarragon
1 tablespoon oil
1 ½ oz. powdered gelatine
1 ½ pints (U.S. 3 ¾ cups) good chicken stock or canned consommé
few drops gravy browning, if necessary
4-5 tablespoons Madeira or port

Dry the chicken, sprinkle inside liberally with salt and insert a nut of butter and 3 sprigs fresh tarragon. Heat the remaining butter and the oil in a flameproof casserole and brown chicken on all sides. This will take about 12-15 minutes. Cover and cook in pre-heated moderate oven (350° F. or Gas Mark 4) for 1 hour. Remove chicken and set aside until absolutely cold.

Sprinkle the powdered gelatine into the stock or consommé and heat until gently dissolved. Add 3 sprigs tarragon, and if necessary a few drops of browning to give the stock a light brown colour. Cover and leave to stand for 15 minutes. Check seasoning, add Madeira or port to taste, then strain jelly through several thicknesses of muslin. Pour ⅛-inch layer of jelly into the serving dish and leave to set. Carve the chicken and arrange the pieces on the jelly. Chill remaining jelly and stir over ice until almost set, but still fluid, then spoon over chicken.

Repeat at intervals as necessary and arrange a decoration of tarragon leaves before the final coating.

Pour remaining jelly into a shallow tin and when set cut into shapes, or chop, to garnish the edge of the dish.

© Shufunotomo Co., Ltd., Japan 1968 English text © The Hamlyn Publishing Group Ltd., 1968

Scotch Woodcock

December 26, 2020

Preparation time: 4 minutes
Cooking time: 5 minutes
To Serve: 4

You will need
6 eggs
salt and pepper
6 tablespoons milk
1 ½ oz. butter
4 slices buttered toast
16 anchovy fillets
few capers

Beat eggs and add seasonings and milk. Heat butter in a saucepan. Scramble eggs. Cut buttered toast into eight portions, cover and arrange anchovy fillets on top. A few capers may be arranged between the fillets if liked.


Cold savoury egg
The scrambled egg may be allowed to get cold when it may be cut into strips. Pile the strips on to small rounds of thin toast. Top some with coiled anchovy fillets and others with a few capers. Serve as an hors d’oeuvre.

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

Scallops Shanghai Style (Yau pua kon pui)

December 11, 2020

Preparation time: 10 minutes
Cooking time: 7 minutes
To serve: 4

You will need
8 scallops
1 green pepper
1-inch spring onion
1 tablespoon lard
8 quail eggs
1 teaspoon chopped ham
1 tablespoon peanut oil
1 teaspoon sherry
¼ teaspoon pepper
¼ pint chicken stock
¼ teaspoon salt
¼ teaspoon monosodium glutamate
1 teaspoon cornflour with 1 tablespoon water
1 radish

Trim off hard substance around white part of scallops, cut across the grain in thin slices and set aside. Cut green pepper into diamonds and set aside. Shred spring onion into thread-thin strips. Use 8 small ramekin dishes or dariole moulds, rub some lard in the bottom of each dish, and break on quail egg in each, garnish with shredded spring onion and chopped ham as picture shows. Steam the eggs in a steamer for 5 minutes and remove them gently with a small knife. Heat peanut oil, cook sliced scallops and green pepper in it for 1 minute. Add sherry, pepper, chicken stock, salt and monosodium glutamate. Stir in cornflour mixture. Stir till boiling and boil 1 minute. Remove the scallops and green peppers to a heated dish as the photography shows. Garnish with the quail eggs and radish. Pour the sauce on top of the scallops and serve hot.

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

Liver Pâté

December 10, 2020

Preparation time: 25 minutes
Cooking time: 1 ½ hours
To serve: 4

You will need
1 ½ lb. pig’s liver
8 oz. bacon
1 clove garlic or 1 shallot
6 anchovy fillets
¾ pint breadcrumbs
1 egg
1 egg yolk
¼ teaspoon black pepper
½ teaspoon salt
2 bay leaves

Put half liver in a pan, cover with water and simmer until cooked. Put cooked and uncooked liver, half bacon, garlic or shallot and anchovies twice through a mincer. Add breadcrumbs, beaten egg and egg yolk. Season. Mix thoroughly. Lay bay leaves in the bottom of mould, cake tin or loaf tin and line with half remaining bacon rashers. Fill it with pâté. Cover with buttered greaseproof paper. Place mould in baking tin filled with hot water so that the water comes at least 1-inch up the mould. Bake in a moderate oven (350° F. or Gas Mark 4) for about 1 ½ hours. Cool and remove paper.

© Shufunotomo Co., Ltd., Japan 1968 English text &copu; Shufunotomo Co., Ltd., Japan 1968

Creamed Crab with Bamboo Shoots (Hai Yuk San See)

December 6, 2020

Preparation time: 5 minutes
Cooking time: 4 minutes
To serve: 4

You will need
4 oz. crab meat
14 oz. spinach
1 oz. bamboo shoots
4 tablespoons peanut oil
1/2 teaspoon salt
1/3 pint milk
1/2 teaspoon monosodium glutamate
1 tablespoon water

Remove any soft bone from crab meat and shred. Wash and drain spinach, chop coarsely. Shred the bamboo shoots. Put 4 tablespoons oil into pan over strong heat. Drop 1/2 teaspoon salt into the oil first, then put the spinach in and fry for 2-3 minutes. Drain the spinach, remove to heated plate. Put the milk into the pan, add shredded bamboo shoots and crab meat and cook for 2 minutes. Add 1/2 teaspoon monosodium glutamate and 1 teaspoon cornflour mixed with 1 tablespoon water. Stir until thick. Add salt if required. Surround the creamed crab with the spinach as shown in the photograph.
Note: You can either mix them together before you eat, or eat them separately.

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

Oeufs Durs à la Tripe (Hard-Boiled Eggs in Onion Sauce)

December 2, 2020

Preparation time: 10 minutes
Cooking time: 20 minutes
To serve: 4

You will need
1 oz. butter
8 oz. onions, sliced
2 level tablespoons cornflour
3/4 pint (U.S. 1 7/8 cups) milk
salt and pepper
5 hard-boiled eggs
browned onion rings or chopped parsley

Melt the butter in a saucepan and very gently sauté the onions until soft but not browned. Stir in the cornflour, mixing well. Off the heat gradually stir in all the milk then return to the heat, stirring until boiling, and simmer for 10 minutes. Season to taste. Cut the eggs length-wise into eight, reserve one for garnish and stir remainder gently into the sauce. Turn into one large dish (of for small cocottes) and garnish with reserved egg slices. and either browned onion rings or chopped parsley.

© Shufunotomo Co., Ltd., Japan 1968 English text © The Hamlyn Publishing Group Ltd. 1968