Tag Archives: bad food photography

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

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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.

Variation

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)

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

You will need
3 lb. chicken, oven ready
salt
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

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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.

Variation

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

Liver Pâté

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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)

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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)

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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
Garnish:
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

Eggs Florentine

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Preparation time: 12 minutes
Cooking time: 12 minutes
To serve: 4

You will need
1 lb. cooked spinach (frozen spinach is ideal for this dish)
little butter
seasoning
4 hard-boiled eggs
evaporated milk cheese sauce

Cook spinach, drain and free from moisture and chop finely, then add butter and plenty of seasoning. Arrange spinach on buttered dish, and place quartered eggs on top. Cover with sauce and serve.

Evaporated milk cheese sauce
1 small can evaporated milk
4-6 oz. processed cheese, grated
salt and pepper
little prepared mustard

Put all the ingredients into a saucepan or top of a double saucepan. Heat gently, stirring until cheese dissolves, then cook until thick. Serve immediately. Delicious with vegetable dishes.

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

How To Clean, Stuff and Truss Poultry and Roasting Turkey – Timetable

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PREPARATION FOR ROASTING: Allow sufficient time to defrost the bird if it is frozen. Singe the bird; then remove any pinfeathers with tweezers or catch the feathers between thumb and pairing knife. If necessary, cut oil sack from tip of tail. Remove bits of lung and liver and any large layers of fat. Wash bird thoroughly inside and out under cold running water. Drain bird well and dry with paper towels. Wrap loosely in waxed paper and chill until ready to stuff and roast the bird.

STUFFING AND TRUSSING: Rub body cavity lightly with salt. Spoon stuffing into cavity; do not pack. Four ready-to-cook turkeys, chickens and duckling, allow 3/3 to 1 cup stuffing per pound. (Leftover stuffing may be placed in a casserole and baked separately; spoon pan drippings over stuffing in the casserole occasionally, if desired. To close cavity, insert wooden picks or metal skewers along edges of the skin; lace with twine. If neck cavity is to be filled, stuff loosely and skewer neck skin to back. Tie legs together and fasten to tail. Fold wings under bird or tie wings to body. Roast at once.

ROASTING TURKEY

OPEN PAN METHOD: Rub skin of prepared bird generously with melted shortening. Place bird, breast side up, on a rack in a shallow pan or open roaster. Insert a meat thermometer in the thickest part of the thigh, close to body. Cover bird with a double thickness of cheesecloth dipped in melted shortening. Roast according to Timetable, below. Baste often with pan drippings or additional shortening. Bird is done when meat on leg can be easily pierce with a fork; thermometer should register 190°.

Roast Turkey Timetable

Ready-to-Cook Wt.Time (approx.)Oven Temp.
4 to 8 lb.3 to 4 hours325°
8 to 12 lb4 to 4 1/2 hours325°
12 to 16 lb4 1/2 to 5 hours325°
16 to 20 lb5 1/2 to 7 hours325°
20 to 24 lb7 to 8 hours325°

ALUMINUM FOIL METHOD: Wrap turkey as directed for chicken (see 2 Ways to Roast Chicken, Index I). Roast in a very hot oven for 450°. Allow 16 to 13 min. per pound for 8- to 13-lb birds; 13 to 9 minutes for 14- to 21-lb birds; 9 to 8 minutes for 22- to 24-lb birds. About 20 minutes before end of time, turn foil back to brown bird.

Published by –COOKINDEX — Division of H.S. Stuttman Co., Inc. New York. © Copyright 1958 Tested Recipe Institute, Inc. New York

Flips

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Applejack Flip

1 1/2 jiggers applejack
1/2 jigger apricot brandy
1 small egg or 2 tablespoons lightly beaten whole egg
2 teaspoons sugar
Nutmeg
Shake well with ice and strain into sour glass; dust with freshly grated nutmeg.

Strega Flip

1 jigger Strega
1/2 jigger brandy
1/2 jigger Grand Marnier
2 teaspoon lemon juice
1 small egg or 2 tablespoons lightly beaten whole egg
2 teaspoons sugar
Nutmeg
Shake well with ice and strain into sour glass; dust with freshly grated nutmeg.

Coffee Flip

1 jigger brandy
1/2 jigger Kahlúa
1 jigger port wine
1 small egg or 2 tablespoons lightly beaten whole egg
2 teaspoons sugar
1 tablespoon light cream
Nutmeg
Shake well with ice and strain into sour glass; dust with freshly grated nutmeg.

Hot Brandy Flip

1 jigger brandy
1 jigger blackberry brandy
1 small egg or 2 tablespoons lightly beaten whole egg
1 teaspoon sugar
1 teaspoon lemon juice
Hot milk
Nutmeg
Shake all ingredients well except milk; pour into mug; fill with milk; dust with nutmeg.


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

Pickled Meat Loaf

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2 beaten eggs
1/3 cup fine dry bread crumbs
1/3 cup chili sauce
1 3-ounce can chopped mushrooms, drained
1 tablespoon prepared horseradish
1 1/4 teaspoons salt
1/4 teaspoon dried thyme, crushed
1/8 teaspoon pepper
2 pounds ground beef
2 or 3 dill pickles, quartered lengthwise
• • •
3 fresh tomatoes
1/2 cup diced green pepper
1/3 cup vinegar
1/4 cup chopped onion
1 tablespoon sugar
3/4 teaspoon celery salt
3/4 teaspoon mustard seed
1/4 teaspoon salt
Dash pepper

Advance preparation: In mixing bowl combine eggs, bread crumbs, chili sauce, mushrooms, horseradish, 1 1/2 teaspoons salt, thyme, and 1/8 teaspoon pepper. Add beef; mix well, Pat half of the meat mixture evenly in bottom of 8x4x2-inch loaf pan. Arrange dill pickles on top of meat mixture in pan; top with remaining meat. Bake in 350° oven for 1 1/4 hours. Remove meat from pan. Drain; cover and chill.
Peel and finely chop tomatoes. In bowl combine tomatoes with remaining ingredients. Cover; chill well to blend flavors.
Before serving: Slice meat loaf and arrange on plat; serve with tomato relish and rye bread, if desired. Makes 8 servings.

©Meredith Corporation, MCMLXXVII. All Rights Reserved. Printed in U.S.A.