Tag Archives: robert carrier

Steak and Kidney Pudding

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1½-2 pounds steak
½ pound calf’s kidney
2 tablespoons flour
Salt and freshly ground black pepper
6 ounces freshly grated or packaged suet
12 ounces self-raising flour
Dripping
4 tablespoons finely chopped shallot or onion
¼ pint rich beef stock
2-4 tablespoons port wine (optional)

Cut steak and kidney into rather small pieces, and shake well in a bowl containing flour and ¼ level teaspoon each salt and freshly ground pepper, until all the pieces are well coated.

Combine finely grated suet with self-raising flour, adding pepper and salt, to taste, to make a light suet crust.

Grease a pudding basin with dripping, line it with the crust and put in the seasoned meat and finely chopped shallot or onion. Combine stock and port wine (if desired), and fill up the basin with this mixture to near the top, adding a little water if necessary. Put on the pastry lid, making sure the edges are well sealed to keep in the steam. Cover the whole pudding with a floured cloth and simmer or steam 3 to 4 hours. The crust should be rather damp. Serves 4 to 6.

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

Raspberry Bavarian Cream

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1 box frozen raspberries (10 ounces)
Juice of 1 large lemon
1 tablespoon gelatine
4 tablespoons milk
4 tablespoons sugar (optional)
2 egg yolks
1 cup heavy cream
1 cup crushed ice
Raspberries
Kirsch

Defrost raspberries in a bowl with lemon juice.

Drain ⅔ cup of the raspberry juices into a saucepan (or if dry pack raspberries have been used, add 4 tablespoons to ⅔ water) and bring to a boil. Then pour the hot liquid into the container of an electric blender. Add gelatine and milk; cover and blend on high speed for 1 minute.

Remove the cover, add the raspberries and egg yolks. Then cover and blend at high speed for 5 seconds. Remove the cover, add cream and crushed ice, and keep blending until smooth. Pour into a mold and chill until set. Serve with raspberries moistened with 1 or 2 tablespoons Kirsch. Serves 4 to 6.

©️ Robert Carrier 1966, Grosset & Dunlap New York

English Spring Pudding

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2 pounds rhubarb
1 pound sugar
3 tablespoons lemon juice
3 tablespoons butter
Thin slices of white bread
Golden custard sauce or whipped cream

Wash and trim young rhubarb stalks, and cut into 1-inch segments. Combine rhubarb, sugar, lemon juice and butter in thick-bottomed saucepan; bring gently to a boil, stirring continuously; lower heat and simmer, stirring all the while, for about 5 minutes, or until rhubarb becomes soft, but still keeps its identity. Don’t let stalks disintegrate entirely; they must remain a trifle firm to be at their best. (Rhubarb varies enormously in flavour when cooked; so add a little more sugar (if too tart, a little more lemon juice if too sweet)

Lightly butter a soufflé dish; trim crusts from bread; cut each slice in half lengthwise and line sides of soufflé dish with bread. Cut enough slender triangles of bread to cover bottom of dish; and trim off standing bread slices at top edge of dish.

Fill dish with rhubarb mixture, reserving a little of the juices. Cut additional bread triangles to cover pudding. Chill in refrigerator overnight to firm pudding.

Just before serving, turn pudding out on a serving dish. POur over reserved rhubarb juices. Serve with a golden custard sauce or whipped cream. Serves 4 to 6.

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

Carré D’Agneau (Rack of Lamb)

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2 loins of baby lamb
Softened butter
Salt and freshly ground black pepper
4 ounces fresh breadcrumbs
4 tablespoons finely chopped parsley
½ level teaspoon dried thyme
½ level teaspoon dried marjoram
Grated ring of ½ lemon
Grilled whole tomatoes
Watercress

Spread loins of lamb with softened butter and season generously with salt and freshly ground black pepper; place in a roasting tin. Roast in moderately hot oven (400° – M5) for 15 minutes. Remove from the oven and cool.

Make a paste of breadcrumbs, chopped parsley, thyme, marjoram, lemon rind and softened butter, and coat sides of lamb thickly with this mixture.

Twenty minutes before serving, return loins of lamb to a moderately hot oven (400° – M5) and roast for 20 minutes.

Serve garnished with grilled whole tomatoes and watercress.

Serves 4-6

©️Robert Carrier 1968

Coeurs de Céleri en Salade (French Celery Appetiser)

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2 heads celery
1 chicken stock cube
1 level tablespoon salt
½ pint well-flavored Vinaigrette sauce (see card 5 in this set)
½ level teaspoon paprika
Cayenne pepper
¼ pint double cream
4 hard-boiled eggs
4 tablespoons finely chopped parsley

Trim heads of celery, cutting off top third of branches and outside stalks; cut each head in half; put celery in a saucepan with trimmings, chicken stock cube and salt; cover with cold water and bring slowly to a boil. Simmer for 10 minutes; remove from heat. and leave in hot water for 5 minutes; drain and cool. Arrange celery in a flat serving dish; spoon over half of the Vinaigrette sauce and allow celery to marinate in this mixture for at least 1 hour.

Combine remaining Vinaigrette sauce with paprika, a pinch of cayenne pepper and the double cream; mix well. Separate yolks from whites of eggs, and rub each separately through a wire sieve.

To serve: place blanched celery hearts on a serving dish; cover each celery half with dressing; garnish on-third of each portion with sieved egg white, one-third with sieved egg yolk, and remaining third with finely chopped parsley. Serve immediately. Serves 4.

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

Cassata alla Siciliana

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1 pint vanilla ice cream
½ pint strawberry or raspberry ice cream
½ pint pistachio ice cream
Chopped crystallised fruits
Chopped nuts
Crystallised fruits for decoration

Mould vanilla ice cream around the inside of a 2-pint bombe mould or pudding basin, and place a smaller bombe mould or basin in the centre to hold the ice cream in position. Freeze. Carefully remove the inner mould. Mould the strawberry ice cream inside the vanilla layer and, as before, place a still smaller mould or basin in the centre. Freeze. Carefully remove the inner mould.

Stir the chopped crystallised fruits and chopped nuts into the pistachio ice cream. Remove the centre mould and fill with the pistachio ice cream. Freeze once more.

To serve: unfold and decorate with crystallised fruits.

Zuppa Inglese

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4 eggs, separated
4 ounces sugar
4 ounces plain flour, sifted
Pinch of salt
Strega liqueur (or a mixture of cognac and rum)
½ pint double cream, whipped
¾ pint vanilla pastry cream (see below)
1 pint chocolate pastry cream (see below)
2 ounces chopped nuts
Coarsely grated orange peel
Chopped glacé cherries

Combine eggs and sugar in the top of a double saucepan and whisk over hot but not boiling water until thick and creamy. The mixture must not boil, or eggs will curdle. Remove from heat and allow to cool a little. Then lightly fold in sifted flour and salt.

Divide mixture into 3 sponge tins (7-inch, 6-inch, and 4-inch) and bake layers in a moderately hot oven (400° – M5) for 12 to 15 minutes. Cool and turn out of tins.

Cut each of the three sponge cakes into 2 layers and then cut 1 layer of each pair 1 inch smaller than the other. Sprinkle each layer with a little liqueur. Then sandwich sponge layers alternately with whipped cream, vanilla pastry cream, and chocolate pastry cream mixed with chopped nuts.

Assemble cake like an upturned “flowerpot”. Spread outside of cake with remaining chocolate pastry cream. Pipe with whipped cream and decorate with grated orange peel and glacé cherries.

Vanilla pastry cream: Cream 3 ounces sugar, 3 egg yolks and 11/2 ounces plan flour with a little milk in a bowl. Heat 3/4 pint milk infused with a vanilla pod in the top of a double saucepan. Stir gradually into the sugar and egg yolk mixture. Return mixture to top of double saucepan and cook over water, stirring constantly until mixture is thick and creamy. (Note: do not let mixture boil or eggs will curdle.) Cool.

Chocolate pastry cream: Cream 4 ounces sugar, 4 egg yolks and 2 ounces plain flour with a little milk in a bowl. Heat 1 pint milk with 3 ounces grated chocolate in the top of a double saucepan. Stir gradually into sugar and egg yolk mixture. Return mixture to top of double saucepan and cook over water, stirring constantly, until mixture is thick and creamy. (Do not let boil.) Allow to cool before using.

Old English Jellied Chicken

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1 roasting chicken
½ pound gammon
1 Spanish onion, quartered
1 bay leaf
Chicken stock
12 button mushrooms, quartered
4 small carrots, thickly sliced
4 tablespoons butter
¼ pint dry white wine
1-2 tablespoons Madeira or brandy
½ ounce powdered gelatine
Salt and freshly ground black pepper
2 tablespoons chopped fresh herbs (parsley, chervil and tarragon)

Place chicken, gammon, quartered onion and bay leaf in a heatproof casserole just large enough to hold them. Moisten with about 1½ pints light chicken stock and simmer, covered until chicken and gammon are tender. Allow to cool in stock.

Cut chicken from bones and cut gammon into large dice. Place in an oval earthenware gratin dish or shallow terrine. Simmer quartered button mushrooms and sliced carrots in butter until tender. Drain and scatter over chicken and gammon.

Add ¼ pint dry white wine and 1 to 2 tablespoons Madeira or brandy. to the stock, and tri in gelatine which you have dissolved in a little water. Simmer for a moment, then strain. Correct seasoning; add chopped fresh herbs and pour over chicken and gammon pieces, adding more stock to cover. Allow to set. Serve gold from gratin dish or shallow terrine. A delicious first course, or light luncheon or supper dish.

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

Sole Soufflés with Asparagus

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6 fillets of sole
Butter
Salt and freshly ground black pepper
1 pound fish fillets
1 egg white
Cayenne pepper
⅔ cup heavy cream
Sprigs of parsley

Sauce
1 small package frozen asparagus
Salt
⅔ heavy cream
1 egg
Freshly ground black pepper

Lightly butter six individual soufflé dishes. Line each one with a sole fillet which you have seasoned generously with salt and freshly ground black pepper.

Put fish fillets through a grinder. Add egg white, season to taste with salt, freshly ground black pepper and cayenne, and blend until smooth in an electric blender or press through a fine sieve. Beat in cream and continue beating over ice until mixture is smooth and fluffy. Correct seasoning.

Fill the center of each dish with the fish mousse.

Please soufflé dishes in an ovenproof dish containing 1 inch of boiling water. Bake in a slow oven (325° F.) for 25 minutes, or until mousse tests firm and sole flakes easily with a fork.

Sauce: Cook asparagus in lightly salted boiling water until just tender. Drain and blend in an electric blender with heavy cream and egg. Season to taste with salt and freshly ground black pepper.

Serve the soufflés in their dishes (or, if desired, turned out), garnished with sauce and a sprig of parsley. Serves 6.

Grosset & Dunlap New York, Printed and manufactured in the Netherlands. © Robert Carrier 1967