Tag Archives: Marguerite Patten’s Recipe Cards

Chicken Chaud-Froid Salad

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Cooking time: few mins. to heat water for aspic.
Preparation time: 20 mins. and time for sauce to stand
Main utensils: palette knife, pastry brush, wire rack

For 4 people you need: 4 portions cooked chicken

Chaud-froid sauce:
2 teaspoons gelatin
1/3 cup very hot water
2/3 cup mayonnaise

Garnish:
tomato
cucumber
watercress

1. Trim away skin from chicken, and remove bones if using leg joints.

2. Dissolve the gelatin thoroughly in hot water.

3. Cool slightly, then stir into the mayonnaise and allow to being to thicken VERY SLIGHTLY – do not allow to become too stiff.

4. Stand with chicken on the wire rack with a plate or tray underneath.

5. Spread or brush the half set sauce over the chicken until completely coated – any drips should be spooned up and used.

6. Leave to set, then remove from the wire rack.

TO SERVE: Arrange on a dish with sliced tomato, cucumber, and watercress.

TO VARY: Instead of mayonnaise a very well flavored white sauce can be used. Or use chicken stock in place of the hot water.
Cooked salmon can be coated in the same way, use fish stock instead of water.

Printed in Canada. ©Copyright Paul Hamlyn Ltd 1967

Orange Salad

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Preparation time: 15 mins.
Main Utensil: sharp knife

For 4 people you need:
3-4 large oranges

French or vinaigrette dressing:
1 teaspoon made mustard
pinch salt
shake pepper
pinch sugar
scant 1/4 cup oil
1-2 tablespoons vinegar or lemon juice

Garnish:
lettuce

1. Cut the peel away from the oranges in such a way that you remove the white pith as well – this is quite difficult to do unless you have a very sharp knife. Cut the segments of orange away from the skin and remove any seeds.

2. To make French dressing: Blend mustard with other seasonings and the sugar, work in the oil with a wooden or metal spoon, then finally add the vinegar or lemon juice. A larger amount can be made and stored in a screw-topped jar.

3. Arrange the segments of orange on a bed of lettuce and top with a little French dressing.

TO SERVE: AN orange salad can be served with prawns or shrimp, hard cooked eggs, and radishes as the picture. It can also be served with duck or goose in place of or as well as vegetables.

TO VARY: Grapefruit may be used in place of orange, but sweeten the dressing a little bit more.

PRINTED IN CANADA © Copyright Paul Hamlyn Ltd 1967

Paella (Spanish rice and shellfish)

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paella

Cooking time: 25-30 mins.
Preparation time: 15 mins.
Main cooking utensil: skillet

For 4 people you need:
3 tablespoons oil
1 chopped onion
3 skinned tomatoes
1 cup long-grain rice
pinch saffron powder
1 1/2 cups chicken stock
seasoning
1 small green sweet pepper
3/4 – 1 lb white fish, preferably skate or other firm textured fish
1 cup cooked shrimp, peeled and deveined

Garnish:
few shrimp in their shells
chopped parsley

1. Heat the oil in a large skillet, fry finely chopped onion and large pieces of tomato for a few minutes.

2. Add the rice, turn in the oil, then add the saffron blended with the chicken stock. Season well.

3. Simmer gently for 5-10 minutes.

4. Add the chopped green pepper, removing seeds and core, add the fish in pieces.

5. Cook until both the fish and rice are soft.

6. Add the shrimp; heat for a few minutes only.

7. Garnish with shrimp and parsley.

TO SERVE: As soon as possible with salad. No potatoes are needed.

TO VARY: A more authentic paella is made by adding 1-2 crushed cloves of garlic, tiny pieces of uncooked chicken in place of white fish, and mussels and lobster as well as shrimp.

Printed in Canada © Copyright Paul Hamlyn Ltd 1967

Prune and Marshmallow Coupe

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prune_and_marshmallow_coupe

Preparation time: 5 mins. plust time for prunes to stand
Main utensil: fork

For 6 people you need:
12 bananas
1 cup milk or cream
sugar 2 taste

Decoration:
6 whole prunes (optional)
walnut halves
marshmallows

1 Pour boiling water over the prunes if using them and leave for several hours.

2. Take the prunes, walnuts, marshmallows, and the sugar in screw-top jars, and carry the milk or cream in a small vacuum flask.

3. To make the coupe, mash bananas and the milk or cream with a fork. Add sugar to taste.

TO SERVE: Put the mashed bananas in individual dishes or glasses and top with whole prunes, nuts, and marshmallows. This is an easy picnic dessert because it is easy to transport and there is very little preparation. Each person can easily make his own in his individual bowl.

Printed in Canada. © Copyright Paul Hamlyn Ltd. 1967

Crème De Menthe Ring

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creme_de_menthe_ring

Cooking time: 1 hour
Preparation time: 40 mins.
Main Cooking Utensil: 9-in ring mold or tube pan
Oven temperature: as Card 8*
Oven position: ditto

For 12-16 servings you need:
Cake:
See Card 8

Crème de menthe icing:
2 egg whites
3 1/2 cups sifted confectioners’ sugar
2-3 tablespoons crème de menthe

Decoration:
candied cherries
halved walnuts

1. Make the cake as Card 8 but bake for only 1 hour.

2. Beat the egg whites with the sifted confectioners’ sugar, then gradually be in the crème de menthe.

3. Spread over the cake with a wetted palette knife, keeping a rather rough appearance.

4. Press the candied cherries and walnuts in position.

TO SERVE: Cut in slices.

TO VARY: Instead of this rather rich moist chocolate cake, a lighter cake may be made. Cream1 cup margarine or butter with 1 cup sugar, gradually be in 4 eggs, fold in 1 2/3 cups all-purpose flour sifted with 1/3 cup cocoa powder and 2 teaspoons double acting baking powder. Bake for approximately 50 minutes in the center of a 375°F oven.

TO STORE: This moist chocolate cake keeps well for some days. Ice as soon as cool-this helps keep it fresh.

* When baking always check oven temperature with that recommended in your cooker instruction card or book.

Printed in Canada © Copyright Paul Hamlyn Ltd 1967

Rich Chocolate Cake

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rich_chocolate_cake

Cooking time: 1 1/4 hours
Preparation time: 40 mins.
Main cooking utensils: 8-in. spring form pan, sauce pan.
Oven temperature: 350-375°F
Oven position: Center
For 12-16 servings you need:
1 cup butter
1 cup brown sugar
1/2 cup molasses
4 eggs
2 cups all-purpose flour sifted with 2 teaspoons double-acting baking powder
1/2 cup cocoa powder

Orange-butter cream:
2/3 cup butter
2 1/4 cups sifted confectioners’ sugar
juice and grated rind of 1 orange
apricot jam

Chocolate coating:
2/3 cup evaporated milk
1 tablespoon butter
1 cup semi-sweet chocolate pieces
grated chocolate

1. Cream together butter, sugar and molasses until soft and light.

2. Gradually beat in the eggs, adding a little sifted flour if the mixture shows signs of curdling.

3. Fold in sifted flour and cocoa.

4. Put into greased and floured or lined pan and bake for time given.

5. Test to see if cooked by pressing firmly on top, allow to cool.

6. Cream butter and confectioners’ sugar with the orange juice and rind, then split cake into 3 layers and sandwich with the orange cream.

7. Coat cake with apricot jam.

8. Heat milk and butter until nearly boiling, remove from heat, add the chocolate pieces, stir until melted.

9. Pour chocolate over cake, set for a few minutes, then coat sides with grated chocolate.

TO STORE: This cake keeps well for several days.

Printed in Canada. © Copyright Paul Hamlyn Ltd. 1967

Pineapple Alaskas

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pineapple_alaska

Cooking time: 2-3 mins.
Preparation time: 15 mins.
Main cooking utensils: 6 ovenproof serving plates, cloth pastry bag with 1/4-inch plain nozzle (optional)
Oven temperature: 450-475°F
Oven position: center

For 6 servings you need:
1 raspberry-jam filled jelly roll
6 slices fresh or canned pineapple
1 quart vanilla ice cream

Meringue:
3 egg whites
1/3 cup sugar
3 tablespoons currants
1-2 pieces candied angelica, about 1 1/2 inches in length*

*Soak in a little warm water; this makes it easier to cut into thin strips.

1. Cut the jelly roll into 6 slices and put onto the serving plates.

2. Top each slice with a pineapple slice (drain canned pineapple well).

3. Put a portion of ice cream in the center of the pineapple (make sure it is very firm and hard).

4. Cover with meringue as quickly as possible. To make the meringue beat the egg whites until very stiff then gradually beat in half the sugar and fold in the remainder.

5. Spoon or pipe over the ice cream, etc., and pile high to look like a miniature pineapple.

6. Press a few currants into the meringue to look like the ‘eyes’ and top with strips of angelica.

7. Put into 450-475°F. oven for 2-3 minutes only, until tipped with golden brown.

TO SERVE: As soon as possible after browning.

TO VARY: Soak the jelly roll with a little sherry, brandy, or kirsch before topping with pineapple.

Printed in Canada. ©Copyright The Hamlyn Publishing Group Ltd 1973

Pineapple and Lemon Souffle

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pineapple_lemon_souffle

Cooking time: few mins.
Preparation time: 25 mins.
Main cooking utensils: saucepan, 5- to 6-in. soufflé dish, wax paper

For 4-6 people you need:
3 eggs
1/2-1 teaspoon very finely grated lemon rind
6 tablespoons sugar
1 envelope gelatin
medium can pineapple
3 tablespoons lemon juice
2/3 cup whipping cream

Decoration:
2/3 cup whipping cream
pineapple
candied angelica

1. Separate the egg yolks from the whites, put the yolks in a bowl with the lemon rind and sugar.

2. Beat until thick and creamy; this may be done over hot water if wished.

3. Soften the gelatin in 2/3 cup syrup from can of pineapple, then dissolve over very low heat and add to the egg mixture, together with the well drained, finely chopped pineapple and the lemon juice. Leave some pineapple for decoration.

4. Allow mixture to cool and stiffen slightly, then fold in lightly whipped cream and stiffly beaten egg whites.

5. Put into prepared soufflé dish and leave to set.

6. Remove paper, decorate top with pieces of pineapple, whipped cream and leaves of angelica.

To prepare soufflé dish: Tie band of buttered paper around dish to stand several inches above top rim. To remove, ease away with a knife.

Printed in Canada. © Copyright Paul Hamlyn Ltd. 1967

Deviled Eggs

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deviled_eggs

Cooking time: 35-40 mins.
Preparation time: 20-25 mins.
Main cooking utensils: 3 saucepans

For 4 people you need:
Creole rice:
1 small onion, peeled
1 stalk celery
1 small green sweet pepper
2 tablespoons butter
1/2 cup mushrooms
3/4 cup rice
1 1/2 cups stock
seasoning

Eggs and sauce:
4 eggs
2 tablespoons butter
1/4 cup flour
1 1/4 cups tomato juice
salt
1 teaspoon made mustard
1 teaspoon Worcestershire sauce
pinch brown sugar

1. Chop onion coarsely with celery and pepper, removing core and seeds.

2. Fry in the butter for 5 minutes without browning.

3. Add sliced mushrooms and rice, cook for further 4 minutes, add stock.

4. Cover pan, cook for 20 minutes or until no moisture remains. Season well.

5. Meanwhile hard-cook the eggs and make the sauce.

6. Melt the butter, stir in flour, cook for 2 minutes, remove from heat.

7. Gradually blend in tomato juice, simmer until thickened, add remaining ingredients, and cook for 5-10 minutes. Season well.

TO SERVE: Put rice into a hot dish, top with halved shelled eggs. Pour sauce over or serve separately.

TO VARY: If green pepper is not available, use canned pimiento. Omit mushrooms and add chopped bacon.

Printed in Canada. © Copyright Paul Hamlyn Ltd 1967

Corned Beef Open Sandwiches

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corned_beef_sandwich

Cooking time: 10 mins.
Preparation time: 10 mins. plus time for eggs to cool
Main cooking utensils: saucepan, cookie cutters

For 6-8 people you need:
2 eggs
6 slices bread
3-4 tablespoons butter
12-oz. can corned beef

Garnish:
tomato or red sweet pepper
little cucumber
few stuffed olives
mustard and cress
dill pickle

To flavor butter:
a) lemon butter- add little finely grated lemon rind and juice
b) watercress butter – add chopped watercress and little lemon juice
c) deviled butter – add pinch curry powder and a few drops of Worcestershire sauce

1. Hard-cook the eggs, allowing 8-10 minutes in boiling water. When they are ready, crack at once and put into cold water – this prevents a dark line forming around the yolk.

2. Cut out the desired shapes in the bread – if the bread is fresh, warm the cookies cutter and the bread will not crumble.

3. Soften the butter slightly, so it spreads without harming the shape of the bread.

4. Cut the corned beef into neat thin slices, then cut into similar shapes to the bread but a little smaller.

5. Arrange the beef on the bread and butter and garnish as show in the picture.

TO SERVE: With cocktails or as a light snack.

TO VARY: Flavor the butter as suggested.

TO STORE: Keep covered with foil or saran wrap in a cool place until ready to serve.

Printed in Canada. © Copyright Paul Hamlyn Ltd. 1967