Tag Archives: carrier cooking cards

Fish Turban With Scallops

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1 ½ pounds hake or halibut
Well-flavored court-bouillon
1 ¼ cups milk
4 cups freshly grated breadcrumbs
4 egg yolks
6 tablespoons heavy cream
4 egg whites
Salt, freshly ground black pepper and cayenne pepper
Butter
Scallops, crab, shrimp or mussels

Poach fish in a well-flavored court-bouillon until flesh flakes easily with a fork; remove from court-bouillon and drain. Remove skin and bones, and flake fish. Bring milk to a boil; pour over fresh breadcrumbs and mix well with flaked fish; pound in a mortar until smooth. Add egg yolks and cream and mix well into mixture. Beat egg whites until stiff and fold gently into fish mixture. Season to taste with salt, freshly ground black pepper and a pinch of caynne. Spook mixture into a buttered ring mold; place mold in a pan of boiling water and bake in a slow oven (325° F.) for 1 hour, or until turban is firm. To serve: unmold turban onto a heated serving dish and fill ring with curried scallops, crab or shrimp, or more simply mussels in a lightly curried cream sauce. Serves 6 to 8.

Publishers GROSSET & DUNLAP New York, © Robert Carrier 1967

Gooseberry Fool

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1 ½ pounds gooseberries
½-1 cup sugar
Custard (see below)
Whipped cream

Clean gooseberries and remove stems; wash gooseberries and put them in an enamelled saucepan with sugar and water to cover. Cook until they are quite soft. adding more water if necessary, and then rub them through a fine sieve. Mix custard and whipped cream (reserving a little cream for garnish) with the gooseberry puree, and serve in a glass bowl or in individual glasses. Garnish with whipped cream. Serves 4 to 6.

To make custard: combine 2/3 cup milk with 1 teaspoon cornstarch and sugar to taste in the top of a double boiler. Bring to a boil. Stir in 2 well-beaten egg yolks which you have mixed with a little of the hot mixture, and cook over water, stirring constantly with a wooden spoon, until custard is thick and smooth. DO not let the mixture boil. Flavor to taste with vanilla extract. Strain and cool.

© Robert Carrier 1966. Publishers GROSSET & DUNLAP New York, Carton manufactured in Great Britain. Cards printed in the Netherlands.

Chocolate Layer Cake

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½ cup butter, softened
Grated rind of 1 orange
Grated rind of 1 lemon
1 cup sugar
4 egg yolks
1 ½ cups plain flour
1 ½ teaspoons cream of tartar
1 ½ teaspoons baking soda
½ cup cornstarch
¾ cup milk
4 egg whites
Chocolate icing
Preserved fruits or finely chopped pistachio nuts

Beat softened butter in electric mixer until light and creamy. Combine grated orange and lemon rind with sugar and add to butter, beating them well together. Beat in egg yolks with 2 spoonfuls flour. Combine cream of tartar and baking soda with remaining flour and cornstarch, and add them gradually to the other ingredients along with the milk. Whip egg whites to a stiff froth, and fold them quickly and lightly into the cake mixture. Bake in a lined cake tin in a slow oven (350°F.) for 1 to 1 ½ hours, or until cake is well risen and from to the touch. Turn out of the tin and allow to cool. Then cut the cake in 3 or 4 layers; spread each layer with chocolate icing and assembled cake again. Ice with chocolate icing and decorate with preserved fruits or finely chopped pistachio nuts.

© Robert Carrier 1966. Publishers GROSSET & DUNLAP New York, Carton manufactured in Great Britain. Cards printed in the Netherlands.