Tag Archives: 2 in 1 international recipe card collection

Loving Cup and Rolled Salmon-Sorrel Soufflé

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Rolled Salmon-Sorrel Soufflé

1/2 cup (1 stick) butter
2/3 cup all-purpose flour
3 cups boiling milk
1/2 teaspoon salt
1 dash hot sauce
6 eggs
1/2 cup grated Parmesan cheese
1 cup puréed sorrel* or spinach
2 tablespoons fresh chervil leaves, or 2 teaspoons dry chervil
4 cups cooked salmon, flaked
1/4 cup grated Parmesan cheese
Paprika

Preheat oven to 425 F. Melt 1/2 cup butter in heavy saucepan; stir in flour; cook over low heat 2-3 minutes, stirring constantly; pour in boiling milk, salt, and hot sauce; beat vigorously with wire whip until quite thick and creamy.

Remove from heat and divide sauce in half. Butter jelly-roll pan, 11″ x 17″ x 1″ and line with wax paper, leaving 2-inch overlap at each end; butter top of paper and dust with flour. Separate eggs. Beat yolks into 1/2 sauce mixture 1 at a time; beat in 1/2 cup cheese and 1/4 cup of the sorrel; beat in chervil. Beat egg whites until soft peaks form. Fold gently into sorrel sauce; spread out on wax paper on baking sheet; bake 15 minutes or until golden, puffed, and springy. Remove; lay sheet of wax paper on top and invert; unmold; peel off bottom paper.

Stir salmon and remaining 3/4 cup puréed sorrel into reserved 1/2 of sauce, thinning with milk if sauce seems too thick; spread 1/2 of sauce over soufflé ; using wax paper as guide, roll up jelly-roll style and transfer to serving platter; cover top of roll with remaining sauce; sprinkle with cheese and paprika and place under broiler 2-3 minutes, or until cheese is bubbly.

Yield: 9-12 servings

*About 1 pound fresh sorrel leaves, cooked.

Copyright© 1977 by Random House, Inc. All rights reserved. Printed in U.S.A.

Froupe and Anchovy Meatballs

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Anchovy Meatballs

1 pound lean ground beef
1/4 cup chopped onion
1/2 teaspoon thyme
1/2 teaspoon oregano
1 teaspoon dry mustard
1/2 cup bread crubms
1/4 cup milk
1 egg
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon nutmeg
30 anchovy fillets
1/2 cup prepared brown mustard
Watercress sprigs

Preheat oven to 350 F. Mix together ground beef, onion, thyme, oregano, dry mustard, bread crumbs,milk, egg, salt, pepper, and nutmeg. Beat well, Form into 30 meatballs about the size of a walnut.

Drain anchovy fillets and rinse lightly with cold water to remove excess saltiness. Wrap fillets around meatballs and secure with toothpicks. Top each meatball with dollop prepared brown mustard.

Arrange on a baking sheet. Place in oven and bake 25 minutes. Remove from oven and drain on paper towels. Arrange on serving platter and garnish with watercress.

Anchovy Meatballs Swedish Style

Follow above recipe but add 1/2 cup dairy sour cream to meat mixture; top prepared meatballs with dollop dairy sour cream instead of prepared brown mustard.

Copyright© 1977 by Random House, Inc. All Rights Reserved. Printed in U.S.A.

Gin & Tonic with Snails in Green Garlic Butter

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Snails in Green Garlic Butter

2 tablespoons finely chopped parsley
1/2 cup finely chopped fresh spinach
3 tablespoons finely chopped green onions
5 anchovy fillets
6 cloves garlic, peeled and chopped
1/4 cup chopped walnuts or pine nuts
1 cup (2 sticks) butter
1 teaspoon salt
1/2 teaspoon white pepper
1 tablespoon Pernod
1/4 teaspoon hot sauce
2 tablespoons lemon juice
3 dozen snails with shells*
1/2 cup dry white wine

Preheat oven to 425 F. Purée parsley, spinach, onions, anchovies, garlic and nuts in food processor or pass through fine blade of a meat grinder. Soften butter and blend into puréed mixture; add salt, white pepper, Pernod, hot sauce, and lemon juice. Beat well to mix thoroughly.

Yield: 2 cups

Place 1/2 teaspoon garlic-butter mixture into snail shell; stuff snail into shell and top with additional 1/2 teaspoon garlic butter mixture. Repeat with remaining snails and shells.

Arrange on baking sheet or individual snail plates; sprinkle white wine over and bake for 10 minutes. Serve hot with fish fork and snail clamps.

*Canned, imported French snails may be used; used either real snail shells or ceramic ones; or little French butter crocks. Individual snail plates and clamps are available at gourmet shops; they hold pockets for 6 snails per plate.

The 2 in 1 International Recipe Card Collection. Copyright© 1977 by Random House, Inc. All rights reserved. Printed in U.S.A.