Tag Archives: east and west cookery cards

Omelette – Plain and Filled

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Preparation time: 10 minutes
Cooking time: 10 minutes
To serve: 4

You will need
8 eggs
8 tablespoons water
salt and pepper
butter for frying

Break two eggs into a bowl, beat well with 2 tablespoons water and seasoning. Melt a knob of butter in a frying pan and when hot, pour in egg mixture. Allow the omelette to set and brown on the underside, then fold. Turn on to a serving plate. Make 3 more omelettes in the same way.

Filling:
4 oz. mushrooms
2 oz. butter
1 oz. flour
1/2 pint milk
salt and pepper
parsley and tomato slices for garnish

Melt butter in pan and saute sliced mushroom for 1 minute. Add flour and cook for 1 minute. Remove from heat and stir in milk. Return to heat and bring to boil, stirring. Season to taste. Divide mixture into four and put filling in omelette before folding. Garnish with parsley and tomato slices.

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

Insalata de Funghi e Gamberi (Mushroom and Prawn Salad)

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Preparation time: 1 ½ hours (including time for marinating)
Cooking time: no cooking
To serve: 4

You will need:

6 oz. firm white mushrooms
1 cut clove garlic
5 tablespoons olive oil
1 ½ tablespoons lemon juice
ground black pepper
4-6 oz. shelled prawns (U.S. shrimps) or cooked scampi
1 teaspoon salt
fresh parsley

Wash and dry the mushrooms. Remove stalks and slice caps finely. Rub a basin with a cut clove of garlic and in it mix the oil, lemon juice and 2 shakes of pepper. Add the mushrooms, mix thoroughly with the dressing and set aside in a cold place for at least an hour. Just before serving add the salt. To serve pile the prawns (U.S. shrimps) in the centre of four individual plates and arrange the mushrooms all around. With scissors snip a little parsley over the prawns (U.S. shrimps).

©Shufunotomo Co., Ltd., Japan 1968 English text © The Hamlyn Publishing Group Ltd. 1968

Spaghetti Bolognese and Kedgeree

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Preparation time: 7 minutes
Cooking time: 20 minutes
To serve: 4

You will need
1 -1 ½ oz. butter and 1 teaspoon olive oil or 2 oz. butter
½-1 clove garlic
1 onion, finely chopped
2 oz. mushrooms, finely chopped
1 carrot, finely chopped
6 oz. minced beef
1 x 8 oz. can tomatoes or 4 fresh tomatoes
½ pint brown stock
1 wineglass red wine
little tomato purée
6-8oz. spaghetti
Parmesan cheese

Heat butter and oil in pan. Then fry crushed garlic, onion, mushrooms, and carrot. Add meat and rest of the ingredients and simmer liquid until thickened. slices of red or green pepper can be used in this sauce. Chopped parsley may be added to the sauce just before serving. Cook spaghetti in boiling salted water and drain. Rinse in cold water, return to pan with a knob of butter and reheat. Pour the sauce over spaghetti and serve with grated Parmesan cheese.

Kedgeree

Preparation time: 5-10 minutes
Cooking time: 5-10 minutes
To serve: 4

You will need
6 oz. cooked smoked haddock
1 hard-boiled egg
approx. 8 oz. cooked rice
pinch cayenne
pepper and salt
chopped parsley
¼ lemon, cut in thin wedges

Flake fish coarsely with fork. Chop egg white. Sieve yolk. Mix flaked fish with chopped egg white, and hot cooked rice. Season to taste. Little milk may be added if necessary. Put on hot dish. Sprinkle sieved egg yolk and chopped parsley on top. Add lemon. Serve while hot.

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

Rump Steak with Bean Sprouts (Ngow yuk ngar choy)

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Preparation time: 6 minutes
Cooking time: 4 minutes
To serve: 4

You will need
1 oz. bamboo shoots
1 green pepper
3-inch piece leek or spring onion
5 oz. beef (rump steak)
salt
½ teaspoon monosodium glutamate
white pepper
1 tablespoon sherry
1 egg white
1 teaspoon cornflour
4 oz. bean sprouts
4 tablespoons peanut oil
1 crushed clove garlic
1 tablespoon soy sauce
¼ teaspoon sugar

Shred bamboo shoots, green pepper, leek and rump steak. Sprinkle the steak with pinch salt, ¼ teaspoon monosodium glutamate, pinch of pepper and 1 teaspoon sherry. Mix with the egg white and cornflour and set aside. Wash bean sprouts and drain. Heat 2 tablespoons peanut oil in the pan add ½ teaspoon salt, fry the shredded bamboo shoots, green pepper, the onion and the bean sprouts for 2 minutes. Move from the pan. Again add 2 tablespoons peanut oil into the same pan. Add garlic and beef, stir well. When the beef changes colour, add cooked vegetables to the pan, and add soy sauce, remaining sherry, sugar and ¼ teaspoon monosodium glutamate and pinch of white pepper. Cook for 1 minute, remove to a heated dish and serve immediately.

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

Foie de Veau à la Moutarde (Liver with mustard and herbs)

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Preparation time: 10 minutes
Cooking time: 5-6 minutes
To serve: 4

You will need
4 slices calves’ or lamb’s liver, ½-inch thick
seasoned flour
2 tablespoons oil
2 level tablespoons French mustard
1 level tablespoon finely chopped shallot or spring onion
2 level tablespoons finely chopped parsley
fresh white breadcrumbs
2 oz. melted butter
Garnish:
orange slices
watercress

Fry liver slices, coated with flour, in hot oil for 1 minute on each side. Remove. Mix mustard, shallot or spring onion and parsley, adding drop by drop enough of the frying oil to make a ‘creamy’ mixture. Spread liver slices on each side with mustard mixture and coat with breadcrumbs, pressing on firmly. Lay slices in grill pan, spoon melted butter over and brown under a hot grill for 1-2 minutes; turn, baste with remaining butter and brown other side. Garnish with orange slices and watercress.

©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

Scallops Shanghai Style (Yau pua kon pui)

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Preparation time: 10 minutes
Cooking time: 7 minutes
To serve: 4

You will need
8 scallops
1 green pepper
1-inch spring onion
1 tablespoon lard
8 quail eggs
1 teaspoon chopped ham
1 tablespoon peanut oil
1 teaspoon sherry
¼ teaspoon pepper
¼ pint chicken stock
¼ teaspoon salt
¼ teaspoon monosodium glutamate
1 teaspoon cornflour with 1 tablespoon water
1 radish

Trim off hard substance around white part of scallops, cut across the grain in thin slices and set aside. Cut green pepper into diamonds and set aside. Shred spring onion into thread-thin strips. Use 8 small ramekin dishes or dariole moulds, rub some lard in the bottom of each dish, and break on quail egg in each, garnish with shredded spring onion and chopped ham as picture shows. Steam the eggs in a steamer for 5 minutes and remove them gently with a small knife. Heat peanut oil, cook sliced scallops and green pepper in it for 1 minute. Add sherry, pepper, chicken stock, salt and monosodium glutamate. Stir in cornflour mixture. Stir till boiling and boil 1 minute. Remove the scallops and green peppers to a heated dish as the photography shows. Garnish with the quail eggs and radish. Pour the sauce on top of the scallops and serve hot.

© 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