2 tablespoons cornstarch salad oil for frying a few leaves of lettuce for garnish
Dip the liver into cold water and wipe dry with a cloth. Slice the liver into bite-size pieces about ¼ -inch thick. Mix ingredients (a) with the liver and let stand for 5 minutes. Drain. Mix ingredients (b) together and set aside. Coat the liver with the cornstarch and deep-fry briefly over a medium heat. Remove the liver from the pan. Reheat the oil and deep-fry the liver again over a high heat. Remove the liver from the pan and mix with ingredients (b). Arrange the liver pieces on top of a few decorative leaves of lettuce. Pour any remaining ingredients (b) over the liver.
ingredients: 2 cups of hard cider ½ cup coarse salt 4 cups water 1 pound tiny raw shrimp
instructions: 1. Put the cider, salt and pepper in water. Bring to a slow boil and continue boiling for 10 minutes until the salt has dissolved completely.
2. Put the shrimp in the boiling liquid. Continue to boil gently for 5 minutes, shaking the saucepan from time to time. Drain.
3. Serve warm with fresh butter.
Hard cider is the Normandy drink, par excellence. It is used like wine in cooking, but not as frequently. It adds, however, its special taste to numerous recipes.
¼ cup soy sauce 2 tablespoons Sherry wine ⅛ teaspoon pepper 24 medium oysters, fresh or frozen 24 canned water chestnuts, drained 12 slices bacon, cut in half
Preheat broiler or oven to 500°. Blend soy sauce, Sherry and pepper. Drain oysters and dry on paper toweling. Put oysters and water chestnuts in a bowl with the sauce and turn several times to coat. Wrap an oyster and water chestnut with a bacon slice and secure with a wooden pick. Broil, turning occasionally, 4 inches from the flame until bacon is crisp – watch carefully to prevent overcooking. Rumakis can be kept warm at the table on a cocktail-size hibachi.
Recipe makes 8 servings for 3 rumakis per person at approximately 120 calories per serving.
HELPFUL HINT: This appetizer makes a gala first course for any party meal. Other seafood, such as scallops, shrimp or lobster, can be substituted for the oysters.
2 8-ounce cans tomato sauce 1 tablespoon oil 1 teaspoon Italian Seasoning 1½ teaspoon salt ⅛ teaspoon garlic powder 6 English Muffins, cut in half 1 cup Mozzarella cheese, shredded 1 cup Romano cheese, shredded
Heat oven to 425°. Combine tomato sauce, oil, Italian seasoning, salt and garlic powder. Spread about 2½ tablespoons of sauce on each muffin half. Sprinkle with mozzarella and romano cheeses. Add variety of toppings as desired. Bake in hot oven 8 to 10 minutes, until lightly browned and cheese is melted.
Serves 12 Preparation time: 30 min Approximate calories per serving… 185
HELPFUL HINT: This dish would make a great luncheon entree, using 2 halves per serving. Pizza can be prepared ahead of time and frozen – ready to be baked.
You will need 4 red snapper fillets 1 large onion, thinly sliced 2 cups tomato purée ¼ cup capers ½ cup green olives stuffed with pimento 2 yellow chiles in vinegar (optional) 3 tablespoons oil salt and pepper lemon and parsley as garnish
Sauté onion in hot oil until transparent. Add tomato purée, salt and pepper. Simmer 10 minutes. Add fish, capers, olives and chiles. Simmer over low heat 15 minutes or until fish is done and the sauce is thick. Garnish with lemon and parsley.
You will need 4 oz. canned pineapple 3 oz. canned pear ⅓ cup canned fruit juice ⅓ cup white wine ½ cup water 1 ½ oz. cornstarch 4 tablespoons sugar juice of ⅓ lemon 2 tablespoons grenadine
Dice 2 pineapple rings and set aside. Combine the remainder of the pear and fruit juice and purée in a blender.
Add the wine, water, cornstarch, sugar and grenadine to the puréed mixture; pour into a pot, mix well and heat until thickened. Finally add the lemon juice and diced pineapple. Let cool, and then chill in the refrigerator. Serve in a glass dish.
Babka
4 servings
You will need 6 oz. cottage cheese 4 teaspoons flour 1 small egg 2 tablespoons milk 1 ⅔ tablespoons honey 1 tablespoon sugar 1 ½ tablespoons melted butter 1 ½ tablespoons chopped walnuts little grated lemon rind 1 ½ tablespoons butter for plate
Fruit sauce: 3 oz. canned apricots ½ cup canned apricot syrup 2 teaspoons sugar 1 teaspoon cornstarch
Sieve the cottage cheese. Sift the flour; separate egg and beat the white until stiff.
Add the remaining ingredients and the egg yolk to above.
Add the egg white and grated lemon rind.
Grease 4 custard cups with butter. Pour the above mixture in and steam over low heat 25 minutes, leave the lid slightly ajar.
When cool, unmold. Pour the fruit sauce over.
Fruit sauce: combine the canned apricots and its juice. Pour into a pot, add sugar and cornstarch. Heat, stirring until thickened.
You will need 1 chicken weighing 2lb. powdered cinnamon ½ cup lard ½ cup oil 1 large onion, chopped 1 bunch of herbs, containing bay leaf, thyme, marjoram, a few leek tops, parsley and a piece dry orange peel; all well tied with a strong thread or twine. 3 or 4 medium ripe tomatoes, peeled and chopped 1 glass old wine 1 small glass dry spirits 1 teaspoon flour 1 live lobster, weighing 2lb. a few pistils dry saffron 1 large clove garlic, peeled 2 tablespoons toasted and peeled almonds and hazel-nuts 2 tablespoons chocolate 8 rather large, triangular-shaped slices of fried bread ground pepper parsley salt pepper
Cut the chicken into 8 pieces, sprinkle with salt, pepper and a little cinnamon. Brown, together with chicken liver, in equal parts of lard and oil in a shallow earthenware pot or casserole. When golden, add chopped onion and the bunch of herbs. Stir, and once the onion is tender, add the tomatoes. Stir, and once the onion is tender, add the tomatoes. Fry until the tomatoes lose wateriness, then add the wine and spirits.
Cover the casserole until the wine is reduced by half. Sprinkle with flour, simmer a little then pour on stock or hot water until the pieces of chicken are well covered.
Continue cooking slowly. Cut the lobster, while alive, into 8 pieces, keeping its liver and blood aside. Fry lightly in hot oil. When the chicken is half-cooked, add the lobster in the casserole.
In a mortar, pound the saffron, garlic, almonds and hazel-nuts, the fried chicken liver, the lobster’s liver. When the mixture converted into a smooth paste, add the melted or powdered chocolate. Dilute the paste with the lobster’s blood and the chicken sauce. Add to the casserole in which the chicken and the lobster are cooking.
Salt and pepper to taste. There should not be too much sauce, and once the dish is ready, remove the herbs and serve in the casserole, with the freshly-fried bread all around and a little minced parsley on top.
For special occasions, put the piece of chicken and lobster on a large, heated metal bowl. The pieces of lobster can even be taken out of their shell, keeping the head in the centre of the dish. Strain the sauce and pour over everything. Place the dishes of fried bread around the sides, alternating with lobster claws.
You will need 1 ¼ pounds chicken 1 ½ tablespoons butter 1 ½ teaspoons salt 2 tablespoons fat 2 ½ cups of water 3 bunches luau (60 taro leaves)
Clean and cut the chicken in 1-inch cubes. Heat the fat and fry the chicken until it is brown. Add 1 teaspoon salt and 1 cup of water and simmer the chicken until it is tender.
Wash the taro leaves. Remove the stem and tough part of the rib. Place the luau, butter 1½ cups of water and remaining salt in a sauce pan. Partially cover and simmer them for 1 hour or until there is no “sting” noticeable to the taste.
Press the excess liquid from the luau, drain the chicken and combine it with the luau. Allow the mixture to come to the boiling point and serve immediately. Fresh or canned spinach may be used in place of the luau.
Soak the wheat germ in the milk for 15 to 20 minutes. Beat the egg in a bowl.
Mix the meat thoroughly with the oatmeal, egg, and wheat germ. Salt and pepper.
Shape into 8 meatballs or patties, and dust them with flour. Sprinkle them with thyme.
Fry them with the oil for 8 minutes on each side.
Do not keep the ground meat more than 3 hours, even in the refrigerator; an infant can then eat it safely. Toasted wheat germ is available in health-food stores and most supermarkets.
ingredients: 1 clove garlic 12 ounces unripened soft cheese (traditionally cantal) 1 pound potatoes 2 ½ Tablespoons butter 1 ¼ cups heavy cream pepper, salt
instructions:
Crush the garlic. Slice the cheese very thin, or shred it if you wish. But do not grate it.
Wash the potatoes carefully and boil them unpeeled in salt water for 30 minutes. Then peel and mash them immediately. Stir the purée over a low heat to dry it somewhat.
Mix in the butter, cream, garlic, salt and pepper.
Add the cheese continue to stir the purée. You will gradually obtain a homogenous threading mixture.
Serve immediately, since this purée cannot wait.
This distinctive purée will particularly enhance a roast beef dinner.
Vintage Recipe Cards 