Tag Archives: Marguerite Patten’s Recipe Cards

Creamed Liver Loaf

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creamed_liver_loaf

Cooking time: 1 1/2 hours
Preparation time: 25 mins.
Main cooking utensils: saucepan, grinder, 2-lb loaf pan, pan for water
Oven temperature: 300-325°F
Oven position: center
For 4-6 servings as a main course or up to 12 for an hors d’oeuvre you need:
2 medium onions
1 glove garlic (optional)
1/3 cup butter
1/4 cup flour
2/3 cup milk
2/3 cup whipping cream
2 eggs
grated rind and juice of 1 lemon
3 tablespoons brandy
1 1/4 lb. lamb liver
1/2 lb. pork liver
seasoning
1/2- 2/3 lb. bacon slices

Garnish:
watercress
1-2 pickled cucumbers

1. Chop or grate the onions finely, crush the garlic: heat the butter in a pan and toss the onions and garlic in this, then stir in the flour and cook gently for 2-3 minutes.

2. Gradually add the milk, bring to a boil and cook until thickened (the mixture will look very buttery but that is correct.)

3. Gradually add the cream, beaten with the eggs, the rind and juice of the lemon, and brandy.

4. Put the two kinds of liver through a fine grinder twice, to give a very smooth texture; blend with the sauce and season well.

5. Line the pan with the bacon slices, letting them overlap slightly.

6. Press in the liver mixture and cover with greased aluminum foil.

7. Stand in the pan of water and cook for 1 1/4 hours at temperature given.

8. Put a weight on the loaf as it cools; garnish with sliced pickled cucumber and watercress, serve with potato salad.

TO CARRY: In the pan in which it was cooked.

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

Faggots

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faggots

Cooking time: 1 1/2 hours
Preparation time: 30 mins.
Main cooking utensils: heavy saucepan, shallow ovenproof dish
Oven temperature: 325-350°F.
Oven position: Center

For 5-6 servings you need:
1 lb. pork liver
10 oz. fat belly of pork
2 medium onions
1 clove garlic
few fresh sage leaves
seasoning
1/2 teaspoon ground or grated nutmeg
few drops Tabasco sauce
2 eggs
1 1/2 cups fresh soft bread crumbs

Cooking the faggots:
2/3 cup stock
little lard

1. Grind the liver and belly of pork.

2. Mix the meats with finely chopped onions, garlic, and sage leaves and cook very slowly for 30 minutes in the pan, stirring well; pour off the surplus liquid.

3. Add seasoning, nutmeg, sauce, and the beaten eggs to the meat mixture.

4. Gradually blend in enough bread crumbs to make a stiff, easy-to-handle mixture.

5. Form into 10-12 small balls and put into the greased dish; let the faggots touch each other (this keeps them in good shape).

6. Add the stock and cook in a 325-350° F. oven for 30 minutes.

7. Pour off the liquid from the dish, return to the oven for another 30 minutes, topping each faggot with a small amount of lard.

TO SERVE: Hot with peas; the stock and meat juices (stage 2) may be thickened as gravy.

Printed in Canada. ©Copyright The Hamlyn Publishing Group Ltd. 1972

Mixed Fruit Flan

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mixed_fruit_flan

Cooking time: 20-25 mins.
Preparation time: 25 mins.
Main cooking utensils: 7- to 8-in. fluted flan ring and baking sheet, or pie pan, saucepan
Oven temperature: 425°F.
Oven position: center

For 6 servings you need:
Economical short crust:
1 cup all-purpose flour
1/2 cup cornstarch
6 tablespoons butter
1 teaspoon sugar
1 egg yolk, cold water

Filling:
1/2 cup sugar
1 1/4 cups water
1-1 1/2 lb. fruit*
1/2 cup blanched almonds

Glaze:
1 1/2 cups plum juice
2 teaspoons lemon juice
red food coloring
1 envelope gelatin
1 tablespoon cold water

* Use 2 kinds of plums or apricots and cherries

1. Sift flour and cornstarch together.

2. Rub in butter,add sugar, and mix to a soft dough with egg yolk and water.

3. Roll out and line the flan ring or pie pan

4. Bake blind for 15-20 minutes (see card 9)

5. Lift off flan ring if used, return pie shell to oven for a few minutes to brown.

6. Put sugar and water into a pan, stir until sugar dissolves.

7. Add fruit, cook gently until tender but unbroken, lift from syrup, cool.

8. Put well drained fruit and almonds in pie shell.

9. Strain and measure 1 1/4 cups of the juice, put in pan with lemon juice add few drops food coloring to give attractive color.

10. Soften gelatin in a little cold water, then dissolve in the hot juice. Cool.

11. When starting to set, spoon over the fruit.

TO SERVE: Cold with cream.

TO VARY: Glaze with apricot jam.

Printed in Canada © Copyright Paul Hamlyn Ltd 1967

Gooseberry Flan

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gooseberry_flan

Cooking time: 20-25 mins
Preparation time: 25 mins
Main cooking utensils: 7- to 8-in. fluted flan ring and baking sheet, or pie pan
Oven temperature: 425°F.
Oven position: center

For 6 servings you need:
Sweet short crust:
6 tablespoons butter or margarine
2 tablespoons sugar
1 1/2 cups all purpose flour
1 egg yolk
cold water

Filling:
fresh gooseberries or fruit as Card 11, with glaze or can fruit pie filling

1. Cream the butter and sugar until really soft and light.

2. Add the flour and work together with a spatula.

3. Stir in the egg yolk and sufficient water to make a rolling consistency

4. Roll out on a lightly floured board

5. Fit into the ring or pan. The easiest way to do this is to support the dough over the rolling pin. Press dough down firmly.

6. To trim the edge, cut away surplus dough with a knife or roll the rolling pin over the top, which automatically cuts away the extra without stretching or pulling the crust.

7. Put crusts of bread or dried beans on greased wax paper to prevent bottom from rising. Remove after 15-20 minus, at the same time lifting off the flan ring, if used, to encourage browning. Bake for time and temperature given until crisp and golden brown. Follow directions on Card 11 for filling.

Printed in Canada. © Copyright Paul Hamlyn Ltd. 1967

Dressed Lobster

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dressed_lobster

Preparation time: 15 mins.

For 2 people you need:
1 medium sized hen or cock lobster

Garnish:
lettuce
watercress
small piece cucumber
1-2 tomatoes

1. To judge a good lobster it should fee heavy for its size. If it is large but unexpectedly light, it is full of water.

2. Split the lobster down the center, remove the dark intestinal vein which runs up the side of the body and the stomach at the top. Break the large claws, flake the meat and arrange this either on the lettuce and watercress or on top of the body of the halved lobster.

3. Break the tiny claws away from the lobster body and arrange these as shown in the picture as a garnish.

4. Slice cucumber and tomato thinly. Arrange on the lobster.

TO SERVE: Cold with mayonnaise.

TO VARY: The lobster meat may be removed from the shell and poled neatly on the bed of salad.

TO STORE: Shellfish deteriorates very quickly, so store in the refrigerator for a limited time.

Printed in Canada. © Copyright Paul Hamlyn Ltd. 1967

Grapefruit and Shrimp Cocktail

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grapfruit_shrimp_cocktail
Preparation time: 10 mins.
Main utensil: sharp knife

For 1 person you will need:
1/2 grapefruit
1/2 cup cooked shrimp

low calorie dressing:
1 sugar substitute tablet or few drops liquid sugar substitute
1/2 teaspoon mustard
good pinch salt
shake pepper
1 tablespoon corn oil
2 tablespoons lemon juice

Approximate calories:
Fresh grapefruit contains approximately 50 calories per half. Shrimp contains approximately 27 for 1/2 cup (unpeeled). Salad dressing contains 60 calories.

1. Peel grapefruit, remove segments, discarding seeds and skin and put into a bowl.

2. Add peeled shrimp, leaving 1 unpeeled for garnish.

3. Mix the sugar substitute with the seasonings, then blend in the oil and lemon juice.

4. Mix the fruit and fish, then put into a glass bowl and garnish with the whole unpeeled shrimp.

TO SERVE: As first course of a meal.

TO VARY: Use other shellfish; put on a bed of shredded lettuce

NOTE: Hors d’oeuvre to choose are fresh grapefruit or melon without sugar, tomato or unsweetened fruit juices, thin consommé, plain vegetable hors d’oeuvre, shellfish (without mayonnaise). Hors d’oeuvre to avoid are rich thick soups, mixed hors d’oeuvre containing oily dressings, pâté, foods in rich sauces, foods in mayonnaise, pasta and rice dishes.

© Copyright Paul Hamlyn Ltd 1967

Bacon Fruit Kebabs

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bacon_fruit_kebabs

Cooking time: 10 mins.
Preparation time: 15 mins.
Main cooking utensil: baking sheet
Oven temperature: 400-425°F
Oven position: top third

For 24 kebabs you need:
12 slices bacon
1 dessert apple
1 pear
1 banana
little lemon juice

To serve:
1 head cauliflower or cabbage
toothpicks

Garnish:
ripe olives
stuffed green olives
gherkins

1. Peel fruit and divide apple and pear into 8 segments each. Cut the banana lengthways into 4 and cut each piece in half.

2. Dip in lemon juice to prevent the fruit from discoloring.

3. Halve the bacon slices and roll around each piece of fruit, secure with the toothpicks.

4. Put on the baking sheets and cook until the bacon is crisp.

5. Put the olives and gherkins into the cauliflower or cabbage head.

6. Add the fruit bacon kebabs.

TO SERVE: As soon as cooked, but the kebabs may be prepared beforehand, covered in foil, and then put into the oven to cook 10 minutes before they are served.

TO VARY: Wrap bacon around cheese or tiny cocktail sausages (precooked).

Printed in Canada. ©Copyright Paul Hamlyn LTD 1967

Tuna and Pear Pizza

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tuna_pear_pizza

Cooking time: 45-50 mins.
Preparation time: 30 mins. plus time for dough to rise
Main cooking utensils: saucepan, large baking sheet
Oven temperature: 425-450°F; then – 325°F
Oven position: center

For 6 servings you need:
7-8 oz. can tuna in oil
2 medium onions
2 ripe pears
7-8oz can tomatoes
seasoning
pinch dried oregano
1/2 cake compressed yeast
pinch sugar
2/3 cup water
2 cups all-purpose flour
2 tablespoons margarine
little oil
small can anchovy fillets
picked walnut slices

1. To prepare filling, drain oil from tuna fish into a pan.

2. Peel and chop the onions and pears and toss in the oil.

3. Add flaked tuna, canned tomatoes with liquid from the can, season well.

4. Simmer in uncovered pan until a firm mixture is formed: this takes 15-20 minutes; add oregano.

5. Cream the yeast with the sugar then add tepid water.

6. Sift the flour and a pinch of salt, rub in the margarine.

7. Make a well in center, pour in yeast liquid, sprinkle flour over the top.

8 Leave for 15 minutes, then knead until a smooth dough.

9. Form yeast mixture into a 10-11 inch round on greased baking sheet, brush dough with oil.

10. Top with tuna mixture, then anchovy fillets, and pickled walnut slices.

11. Allow dough to rise 20-25 minutes.

12 Bake in center of a 425-450°F oven for 10-15 minutes, lower heat to 325°F, and allow another 10-15 minutes.

TO SERVE: Hot for a buffet or supper dish or as an hors d’oeuvres.

© Copyright The Hamlyn Publishing Group Ltd 1972.

Celebration Basket

1 Reply

celebration_basket

Cooking time: 3-4 hours
Preparation time: 20 mins.
Main cooking utensils: 2 baking sheets, wax paper
Oven temperature: 225-250°F
Oven position: center

For 10 servings you will need:
4 egg whites
1 cup sugar

little whipped cream

Almond paste fruits:
almond paste
food colorings
cloves
sugar

1. Whip egg whites very stiffly.

2. Gradually beat in half the sugar, then fold in the remainder.

3. Place an 8-inch round of wax paper on one of the baking sheets, cover with meringue, build up sides slightly.

4. Pipe two handles onto wax paper placed on second baking sheet.

5. Dry out for time and temperature given, store in airtight tin until ready to fill.

TO SERVE: Stick the handles together and to the sides of the basket with a little cream. Fill basket with almond paste fruits, hazelnut fudge,brandy pennies and chocolate truffles.

Almond paste fruits: Form almond paste into desired shapes, tint with food colorings – apples green with a clove for based; orange food coloring for oranges; pears a saffron yellow with a clove for base. Sprinkle with sugar.

Printed in Canada. ©Copyright Paul Hamlyn Ltd. 1967.

Easter Sponge Ring

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easter_sponge_ring

Cooking time: 30 mins.
Preparation time: 45 mins.
Main cooking utensil: 9-in. ring mold or tube pan about 3-in. deep.
Oven temperature: 325-350°F.
Oven position: center

For 10-12 servings you need:
4 eggs
2/3 cup sugar
3/4 cup all-purpose flour sifted with 3/4 teaspoon double-acting baking powder
1/4 cup cornstarch
1 tablespoon warm water

Filling and decoration:
1 1/4 cups whipping cream
2 tablespoons sugar
1/3-1/2 cup semi-sweet chocolate pieces
small Easter eggs and chickens

1. Separate the egg yolks from the whites.

2. Beat the yolks and sugar until thick and fluffy.

3. Sift the flour and baking powder with cornstarch.

4. Fold into the egg yolks with the water.

5. Lastly add the stiffly beaten egg whites.

6. Spoon into the greased and floured pan and bake in a 325-350°F. oven until firm and golden.

7. Leave for a few minutes then turn out and cool on a wire rack.

8. Whip and sweeten the cream.

9. Split the ring and spread with half the cream.

10. Put the ring together and place on dish with rounded side uppermost.

11. Put the cream into a pastry bag with a writing pipe.

12. Pipe a design with the cream. Sprinkle with the grated chocolate.

13. Fill the center with small Easter eggs and chickens.

TO SERVE: When fresh for dessert or tea.

Printed in Canada. ©Copyright The Hamlyn Publishing Group Ltd. 1972