Tag Archives: Marguerite Patten’s Recipe Cards

Kedgeree Flan

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Cooking Time: 30 mins.
Preparation time: 20-25 mins.
Main cooking utensils: 8-in. pie pan, saucepan
Oven temperature: 425-450°F reducing to 300°F
Oven position: center

For 4-6 people you need:
Basic pie dough:
1½ cups all-purpose flour
pinch salt
scant ½ cup shortening
water to mix, approximately 2 tablespoons

Filling:
scant ½ cup long-grain rice
1 small bay leaff
½ lb. cooked smoked haddock
2 tablespoons butter
1 egg
seasoning
pinch mixed herbs
little milk, if necessary

Garnish
parsley
3 whole prawns or shrimp

  1. To make the pie crust, sift flour and salt together, rub in fat until mixture looks like fine bread crumbs.
  2. Mix to a stiff dough with cold water.
  3. Line the pie pan and bake the pie shell for 20 minutes or until golden brown.
  4. Boil rice in salted water with bay leaf for 12-15 minutes, drain.
  5. Add flaked fish, butter, beaten egg, seasoning (do not use too much salt), and herbs. If the mixture is too dry add a little milk.
  6. Fill pie shell and return to a 300°F oven for 10 minutes until thoroughly heated. Serve garnish with parsley and prawns or shrimp.

TO SERVE: Hot as supper dish.

TO VARY: Use white fish instead of smoked fish.

TO STORE: This can be kept for a short time in the refrigerator and reheated. Cover filling with foil.

PRINTED IN CANADA. ©Copyright Paul Hamlyn Ltd. 1967

Sweet-Sour Crown Roast

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Cooking time: 15 mins.
Preparation time: 20 mins.
Main cooking utensil: roasting pan
Oven temperature: 350°F
Oven position: above center

For 8-12 servings you need:
4 12 oz. cans luncheon meat

Sauce:
½ cup light brown sugar
1 tablespoon flour
1 teaspoon dry mustard
1 teaspoon grated lemon peel
2 tablespoons lemon juice
2 tablespoons malt vinegar
½ cup seedless raisins
¼ teaspoon Tabasco Sauce

Filling:
1 2-oz. can sweetcorn

Garnish:
sprig of parsley

  1. Open the cans of luncheon meat.
  2. Cut each block of luncheon meat into four to within a quarter of an inch of the base of each piece to divide into sections.
  3. Make up the sauce by mixing all the ingredients together and brining to a boil.
  4. Pour the sauce over each piece of meat.
  5. Bake in the pan for 15 minutes in a 350°F. oven.

TO SERVE: On a heated serving dish with the luncheon meat arranged to form a hollow square and the sauce from the pan poured over. Pile the heated, drained corn into the center of the “Crown roast” and serve immediately garnished with parsley.

PRINTED IN CANADA. ©Copyright Paul Hamlyn Ltd. 1967

Chicken Supreme

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Cooking time: 30 mins.
Preparation time: 20 mins.
Main cooking utensils: 3 saucepans

For 4 people you need:
1 cup rice
water
salt
¼ cup flour
2 tablespoons butter
1¼ cups chicken stock
⅔ cup milk
2 egg yolks
3 tablespoons cream
cooked breasts of 2 young chickens or 1 large chicken divided into 4 pieces
squeeze lemon juice
1 – 1½ cups mushrooms
2-4 tablespoons butter

Garnish:
1 hard-cooked egg

  1. Method 1: Put rice with just over 2 cups water into pan with ½ teaspoon salt, bring to a boil, stir, cover tightly, lower heat, allow 15 minutes. No straining necessary.
    Method 2: Put rice into 6 cups boiling water, with good teaspoon salt, cook for 18-20 minutes, strain, rinse in cold water and reheat or rinse in boiling water.
  2. Make a sauce with the flour, butter, chicken stock and milk, then add in egg yolks beaten with the cream.
  3. Put in the chicken breasts, heat for about 10 minutes without boiling, then add squeeze of lemon juice.
  4. Fry the mushrooms in the butter.

TO SERVE: Arrange the rice on a hot dish, put the chicken breasts on top and pour sauce over the chicken. Arrange mushrooms around the dis and garnish with chopped hard-cooked egg.

TO VARY: Serve in border of mashed potatoes.

    PRINTED IN CANADA. ©Copyright Paul Hamlyn Ltd. 1967

    Handy Pork Loaf

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    Cooking time: 2 hours
    Preparation time: 25 mins.
    Main cooking utensils: saucepans, 9- by 5- in loaf pan
    Oven temperature: 350-375°F
    Oven position: center

    For 8 people you need:
    3-4 lb. fresh pork picnic shoulder
    bouquet garni
    seasoning
    1 cup sausage meat
    4 slices bread
    2 eggs
    3 tablespoons chopped parsley
    ¼ teaspoon garlic salt
    ¼ teaspoon celery salt
    ¼ teaspoon pepper

    Coating for pan:
    little shortening
    ½ cup crushed cornflakes
    1 teaspoon powdered sage

    1. Put the pork into a saucepan, just cover with cold water, add the bouquet garni and seasoning.
    2. Simmer gently for an hour, then remove meat from stock, cut away from bone and chop finely. The bone and stock may be used as the basis for soups and stews.
    3. Add the sausage meat to the pork.
    4. Cut the crusts off the bread and put the crumbs into the eggs , beat until smooth then mix with the meat.
    5. Beat in the parsley and seasonings.
    6. Grease the bottom and sides of the pan very well, mix the crushed cornflakes and sage and press over the bottom and sides of the pan.
    7. Put in mixture and press down.
    8. Cover with foil and bake 1 hour.

    TO SERVE: Carry in pan, cut in slices and serve with sliced tomatoes, green salad and bread.

    TO VARY: Use 2 lb pork and 2 lb stewing veal.

    TO STORE: In refrigerator.

    Printed in Canada. ©️ Copyright Paul Hamlyn Ltd. 1973

    Hake with Tomato and Caper Sauce

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    Cooking time: 30-35 mins.
    Preparation time: 6-7 mins.
    Main cooking utensil: Shallow casserole with lid
    Oven temperature: 350-375°F.
    Oven position: above center

    For 2 servings you need:
    2 hake steaks
    3 tablespoons butter
    1 onion
    6-oz. can tomatoes
    seasoning
    2 teaspoons capers

    Garnish:
    lemon
    parsley

    1. Wipe the fish and put into the buttered casserole.
    2. Peel and grate or chop the onion.
    3. Open the can of tomatoes, tip into a bowl. Chope the tomatoes with a knife and fork.
    4. Add the onion and pour this mixture over and around the pieces of hake.
    5. Season the fish and sauce, top with the remainder of the butter, add the capers.
    6. Cover the casserole and cook for 30-35 minutes in a 350-375°F. oven until the fish is tender.

    TO SERVE: In the casserole with wedges of lemon and parsley.

    TO VARY: Lift the fish onto a serving dish. Sieve the tomato mixture, reheat and serve.

    Use steaks of cod, fresh haddock, or other white fish.

    Use 4-5 fresh skinned tomatoes, chopped and blended with ⅓ cup water in place of canned tomatoes.

    Printed in Canada. ©️ Copyright Paul Hamlyn Ltd. 1973

    Beef and Tomato Cobbler

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    Cooking time: 1 hr. 40 mins.
    Preparation time: 25 mins.
    Main cooking utensils: saucepan, covered large casserole (see stage 1)
    Oven temperature: 325-350°F; then 425-450°F.
    Oven position: just above center

    For 6-8 servings you need:
    ¼ cup drippings or shortening
    2 onions, ¼ cup flour
    scant 2 cups tomato juice
    2 tablespoons tomato paste (optional)
    seasoning, pinch mixed herbs
    1½ lb. ground raw beef

    Cobbler:
    2 cups all-purpose flour
    2 teaspoons double-acting baking powder
    pinch salt
    3 tablespoons margarine
    milk to mix

    Glaze: 1 egg

    Garnish: watercress

    1. Heat the dripping, or shortening in the saucepan; or if using a flameproof casserole prepare the meat mixture in this on top of the cooker.
    2. Peel and chop the onions, toss in the hot fat until tender, but not brown.
    3. Stir in flour, cook for 2-3 minutes.
    4. Gradually blend in the tomato juice, paste; add the seasoning and herbs.
    5. Bring to the boil and cook until thickened, stirring well.
    6. Put in the meat, stir well to break up any lumps; simmer for 10 minutes until a smooth mixture, transfer to an ovenproof casserole, cover.
    7. Cook for 1 hour. in the center of a 325-350°F. oven.
    8. Raise the heat to 425-450°F.; remove the lid, top with the cobbler mixture and cook for 15 minutes.
    9. To make the cobbler: Sift the flour, baking powder, and salt. Rub in the margarine and add milk to give an elastic rolling consistency. Roll out to ½-¾ inch in thickness, cut into small rounds; glaze with beaten egg. Place on meat mixture.

    TO SERVE: Garnish with watercress.

    Printed in Canada. ©️ Copyright Paul Hamlyn Ltd. 1973

    Chocolate Casserole Pudding

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    Cooking time: 45 mins.
    Preparation time: 15 mins.
    Main cooking utensil: shallow casserole, pan for water
    Oven temperature: 350-375°F.
    Oven position: center

    for 4-5 people you need:
    6 tablespoons margarine
    6 tablespoons sugar
    3 eggs
    ¾ cup all-purpose flour sifted with 1 teaspoon double-acting baking powder
    ¼ cup unsweetened cocoa powder
    generous 1¼ cups milk

    Decoration:
    little sugar

    1. Cream the margarine and sugar until soft and light.
    2. Gradually beat in egg yolks, then fold in sifted flour, unsweetened cocoa, and the milk. You may find the mixture curdles, but this is quite in order.
    3. Lastly fold in the stiffly whipped egg whites.
    4. Put into the greased casserole and place in a pan of water.
    5. This pudding will separate during cooking and give you a very light fluffy texture on top with a more moist sauce-like texture underneath.
    6. If you want a slightly crisp topping, do not cover the casserole. If you wish the topping to be soft, put a lid or foil on the casserole.
    7. Bake for time and temperature given.

    TO SERVE: Hot or cold with cream or custard. Sprinkle top with sugar.

    TO VARY: Use coffee in place of milk or omit unsweetened cocoa and use grated rind and juice of 2 lemons and enough milk to give generous 1 cup.

    TO STORE: IN the refrigerator for a very limited time.

    PRINTED IN CANADA. ©Copyright Paul Hamlyn Ltd. 1967

    Party Hamburgers

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    Cooking time: 15 mins. frying, 25 mins. baking
    Preparation time: 15 mins.
    Main cooking utensil: either skillet or roasting pan
    Oven temperature: 400-425°F.
    Oven position: above center

    For 8 people you need:
    1 lb. ground beef
    1 medium-sized potato
    2 medium-sized onions
    pinch mixed herbs
    seasoning
    1 egg
    little fat
    8 sandwich buns

    Garnish:
    rings raw onion
    slices apple
    lemon juice
    olives
    chopped scallions
    yogurt
    candied cherries
    parsley

    1. Mix ground beef, grated potato, onions, herbs, seasoning, and egg together.
    2. Form either into round or square patties.
    3. Either fry in a little hot fat turning carefully or bake on a well-greased pan.
    4. Toast buns and butter if wished.
    5. Put the hamburgers on buns and keep warm until required – do not overcook otherwise they dry and toughen.
    6. Garnish with raw onion rings, slices of apple dipped in lemon juice, olives and candied cherries on toothpicks, chopped scallions, and yogurt (or mayonnaise) and parsley.

    TO SERVE: Hot with knives and forks and salad, or make smaller so they can be heated with fingers, see Card 24.

    TO VARY: Omit the grated raw potato and add a little flour to bind; add chopped parsley and little Worcestershire sauce.

    TO STORE: Make beforehand, wrap in foil.

    PRINTED IN CANADA. ©Copyright Paul Hamlyn Ltd. 1967

    Texan Three Rice Ring

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    Cooking time: 40-50 mins.
    Preparation time: 15 mins.
    Main cooking utensils: skilled, 8-to9-in. plain ring mold, shallow pan or dish for water, 2 saucepans
    Oven temperature: 325-350°F.
    Oven position: center

    For 4-6 people you need:
    1 red sweet pepper
    1½ cups cooked rice
    ½ cup butter or margarine
    2 medium onions
    ½ green sweet pepper
    1 small clove garlic
    1 cup ground beef
    6-oz. can concentrated tomato paste
    1 teaspoon salt
    ½ teaspoon chili powder
    pinch pepper
    1 pack frozen peas
    1 small can tomato soup
    2 chopped hard-cooked eggs

    1. Cut red pepper into strips and arrange at intervals in the bottom of the ring mold.
    2. Combine rice and half the melted butter, spoon into mold over pepper.
    3. Chop onions, green pepper, grind or crush garlic, fry in remaining butter until tender.
    4. Add ground beef, cook until brown.
    5. Stir in tomato paste and seasonings.
    6. Meanwhile, cook the peas, strain, put over the rice, then cover with the beef mixture made in stages 3, 4, and 5. Press each layer firmly.
    7. Set mold in shallow pan of hot water.
    8. Bake until quite firm to the touch.

    TO SERVE: Turn out onto hot dish. Heat tomato soup, add hard-cooked eggs, and serve separately.

    PRINTED IN CANADA. ©Copyright Paul Hamlyn Ltd. 1967

    Baked Fish with Normandy Sauce

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    Cooking time: 25-30 mins.
    Preparation time: 25 mins
    Main cooking utensils: ovenproof dish, saucepan
    Oven temperature: 375°F.
    Oven position: center

    For 4 people you need:
    4 fillets sole
    1 tablespoon white wine
    seasoning

    Normandy sauce:
    2 tablespoons butter
    ¼ cup all-purpose flour
    1¼ cups fish stock*
    1 egg yok
    juice of 1 lemon
    seasoning
    1 tablespoon butter
    8 cooked mussels
    8 cooked button mushrooms

    Garnish:
    watercress

    1. Prepare fish stock by simmering fish skin and trimmings in generous 1¼ cups salted water, add liquid from cooking mussels and mushroom trimmings.
    2. Fold skinned fillets in two and place in buttered dish, pour over wine, add seasoning and bake for 15-20 minutes or until the fish is opaque.
    3. Drain well, add liquid to strained fish stock, keep fish warm.
    4. Melt the 2 tablespoons butter, stir in flour and cook 3 minutes.
    5. Add fish stock slowly, stirring continuously until smooth, bring to boil, cook for 4-5 minutes.
    6. Cool, add egg yolk, reheat to thicken sauce but do not boil, add lemon juice, seasoning and whisk in the butter.
    7. Add mussels and halved mushrooms, and heat gently.
    8. Arrange fillets on serving dish, pour sauce over, garnish with watercress.

    TO SERVE: Hot with mixed vegetables.
    TO VARY: Use flounder or whiting

    ⃰ See stage 1

    PRINTED IN CANADA. ©Copyright Paul Hamlyn Ltd. 1967