Tag Archives: carrier international cookery cards

Salmon Mousse

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¾ pound smoked salmon
Juice of ½ lemon
Salt and freshly ground black pepper
Freshly grated nutmeg
¼ pint single cream
Aspic jelly
½ pint double cream, whipped
2 egg whites, stiffly beaten
1 packet frozen peas, cooked

Chop ½ pound smoked salmon (reserving ¼ pound of the best pieces for garnish) and pound until smooth in a mortar with lemon juice and salt, freshly ground black pepper and nutmeg, to taste. Add single cream and pound until smooth again. Alternatively, combine chopped salmon with single cream, lemon juice, salt, freshly ground black pepper and nutmeg in an electric blender, and blend to a smooth purée.

When smooth, beat in 4 tablespoons liquid aspic jelly; then gently fold in the whipped double cream followed by the stiffly beaten egg whites. Pour mixture into a serving dish and chill.

When set, decorate with thin strips of smoked salmon and cooked peas (see picture). Pour over just enough liquid aspic to cover peas. Return to the refrigerator to set aspic. Serves 6 to 8.

Thomas Nelson & Sons Ltd., 36 Park Street, London W1 ©️ Robert Carrier 1968

Veal, Ham and Tongue Pie

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Hot water crust pastry
1½ pounds plain flour
2 level teaspoons salt
½ pound lard
½ pint water

Filling
¾ pound breast of veal
¾ pound gammon
¾ pound cooked tongue
½ Spanish onion, finely chopped
Thyme
Marjoram
Chopped fresh tarragon
Chopped fresh parsley
Salt and freshly ground black pepper
3 hard-boiled eggs

Garnish
Beaten egg
Aspic jelly

Hot water crust pastry: Sift flour and salt into a large mixing bowl. Melt the lard and water in a saucepan, and bring to a boil. Remove from heat. Add to the dry ingredients and mix quickly to a soft, pliable dough. Line a rectangular pie mould with two-thirds of the dough, pressing it well down into the corners.

Filling: Cut the veal, gammon and cooked tongue into cubes, and mix with finely chopped Spanish onion and generous amounts of thyme, marjoram and chopped fresh tarragon and parsley. Season to taste with salt and freshly ground black pepper. Half-fill the mould with the meat and herb mixture; arrange hard-boiled eggs on top and then fill mould with the remaining meat and herb mixture.

Roll out remaining pastry and cover the top of the pie, pressing edges well together. Trim edges and decorate with “leaves” cut from pastry trimmings. Brush with beaten egg; make three small holes in the pastry lid for the steam to escape, and bake in a fairly hot oven (425° – M6) for ½ hour. Then reduce heat to 375° – M4 and cooked for a further 1¼ hours. (If top becomes too brown, cover with a sheet of aluminium foil.) Allow pie to become quite cold. Remove rectangular pie mould and pour liquid aspic jelly (cool) through the holes in the pastry with the aid of a paper funnel. Leave pie overnight before cutting.

Thomas Nelson & Sons Ltd., 36 Park Street, London W.1. ©Robert Carrier 1968

Foies De Volaille En Gelée

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¾ pound fresh chicken livers
Salt and freshly ground black pepper
1 tablespoon finely chopped onion
4 tablespoons butter
¾ pint aspic
Port wine
Fresh tarragon
Watercress

Season whole chicken livers with salt and freshly ground black pepper, and sauté with finely chopped onion in butter until chicken livers are cooked through, but still a little pink inside. Remove from pan and drain well on paper towels.

Line bottoms of individual moulds (we used white porcelain ramekins for photograph) with a little liquid aspic jelly which you have flavoured to taste with port. Place 3 leaves of fresh tarragon in the bottom of each mould (or ramekin). Then place chicken livers in moulds and fill to the top with the port flavoured aspic. Chill in refrigerator for at least 2 hours.

When ready to serve: loosen apsic from sides of moulds with your fingers and turn out on to a serving plate. Garnish with sprigs of fresh watercress and, if desired, a little chopped aspic.

Note: If you have difficulty in turning out the jellies, dip the bottom of each mould into hot water for a minute or two.

Thomas Nelson &Sons Ltd, 36 Park Street, London W.1. © Robert Carrier 1968

Italian Cauliflower Mousse

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1 large cauliflower
Salt
3 eggs
1 egg yolk
¼ pint double cream
Freshly ground black pepper
Grated nutmeg
Butter
Hollandaise sauce
Flowerets of cauliflower, poached
Sprigs of parsley

Clean cauliflower and cut into quarters. Cook in boiling salted water until tender. Pass through fine sieve. Beat in the eggs, egg yolk and cream. Season generously with freshly ground black pepper and grated nutmeg. Transfer to a well-buttered soufflé dish with a band of aluminum foil tied around it, or a deep charlotte tin, and place in a pan of hot water on top of the stove. Bring water to a boil; then place it in a slow oven (350 -M3) and bake for 45 to 50 minutes, or until set. Unmould on to a serving dish and mask with Hollandaise sauce. Garnish with sprigs of poached cauliflower and sprigs of parsley. Serves 4 to 6.

Thomas Nelson & Sons Ltd, 36 Park Street, London W.1. Printed an manufactured in Holland © Robert Carrier 1968

Boiled Chicken and Rice

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1 fat chicken
1 Spanish onion, stuck with 2 cloves
2 large carrrots
Bouquet garni
2 stalks celery
1 glass dry white wine
1 quart white stock (chicken or veal, or both)
Salt and black peppercorns

Rice
1 tablespoon butter
1 Spanish onion, finely chopped
½ pound rice
½ pint strained chicken stock
Salt and freshly ground black pepper

Cream sauce
2 tablespoons flour
2 tablespoons butter
¼ pint strained chicken stock
¾ pint double cream
Salt and freshly ground black pepper
Freshly grated nutmeg

Garnish
Cooked carrots
Cooked green beans

Clean, singe and truss chicken; place in a casserole with an onion stuck with cloves; add carrots, bouquet garni and celery, and moisten with dry white wine and a good white stock. Season to taste with salt and a few peppercorns, and simmer gently for about 1 ½ hours, or until chicken is tender. Remove chicken and keep warm. Strain chicken stock and use for cooking rice and for cream sauce.

To prepare rice: Melt butter in a saucepan; add finely chopped onion and stir for a minute over heat until transparent. Stir in rice; add ½ pint strained chicken stock and 1 pint hot water; season to taste with salt and black pepper; simmer very gently, covered, for about 25 minutes, or until tender but not mushy.

Cream sauce: Make a white roux with flour and butter; add ¼ pint chicken stock and ¾ pint double cream, and bring slowly to a boil, stirring constantly. Simmer, stirring from time to time, until sauce is thick and smooth. Remove from heat. Season to taste with salt, black pepper, and nutmeg.

To serve: place boiled chicken in the centre of a large heated serving platter. Surround with colourful clusters of cooked whole carrots, green beans and rice. Pour a little cream sauce over chicken and serve with the rest separately. Serves 4 to 6.

Thomas Nelson & Sons Ltd, 36 Park Street, London W.1. ©Robert Carrier 1968

Devilled Whitebait

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1 ½ pounds whitebait
Ice cubes
Flour
Salt and freshly ground black pepper
Lard, for frying
Cayenne pepper
Lemon wedges

Put whitebait to firm in a shallow bowl with ice cubes and a little water. Just before frying, spread fish on a clean tea cloth to dry. Place on paper liberally dusted with well-seasoned flour and dredge with more flour; place in a wire basket, a portion at a time, and shake off surplus flour. Then plunge the basket into very hot lard and fry quickly for 3 to 5 minutes, shaking basket continually to keep fish apart while cooking. Lift basket from fat and shake well before transferring fish to paper towels to drain. Place whitebait on a heated serving dish in a warm oven and repeat until all the whitebait are fried. Season with freshly ground black pepper and cayenne, and serve with lemon wedges. Serves 4 to 6.

Thomas Nelson & Sons Ltd., 36 Park Stree, London W1 © Robert Carrier, 1968