Tag Archives: vintage recipe cards

Féra du Léman (Cold Lake Fish)

ingredients:
1½ pounds féra, land-locked salmon, or several small fish
2 onions
2 shallots
2 cloves garlic
1 Tablespoon butter
1 cup broth
salt and pepper
1 teaspoon mustard
1 egg yolk
¾ cup vegetable oil
½ teaspoon vinegar

Instructions

  1. Clean and wash the fish.
  2. Finely chop the onions, shallots and garlic and sauté them slowly in butter until they begin to brown. Place the fish over them; add the broth, salt and pepper. Cook the fish over a high heat, 6 minutes on each side.
  3. Remove the fish to a serving platter and allow it to cool. reduce the cooking liquid over low heat.
  4. Meanwhile, prepare a mayonnaise: Mix the mustard and egg yolk in a bowl. Add the oil dry by drop, beating with a wooden spoon. Salt, pepper and add the vinegar. (You may make the mayonnaise in a mixer; place the egg and mustard in the small bowl of your mixer, set the speed to high and let it run 1 minute. Reduce the speed to medium and add the oil teaspoonful by teaspoonful, making sure that each teaspoonful is thoroughly blended. End with the vinegar and 1 tablespoon of boiling water.)
  5. When the cooking liquid has become very thick, cool and carefully fold in the mayonnaise.
  6. To serve, cover the cold fish with the sauce.

This little-known recipe from Savoie is an excellent dish that is easily adapted to any sort of fish. All the ingredients must be at room temperature and the utensils must be spotlessly clean if the mayonnaise is to succeed.


© Shufunotomo Co., Ltd., Japan, 1971 Published in the United States and Canada by BOBLEY PUBLISHING, a division of Illustrated World Encyclopedia, Inc. Printed in Japan.

Fyllda gratinerade lökar/Stuffed Onions au Gratin

Preparation time: approx. 20 min
Browning time: 4-5 min.
Oven temperature: 275° or grill

Ingredients: (4 pers)
4-6 big yellow onions
4-5 eggs
1 tbsp butter or margarine
3 tbsp cream
salt and white pepper
8 wiener sausage
5-6 tbsp grated cheese

Preparation:

  1. Peel the onions and boil them in salted water until almost soft.
  2. Let the onions cool and cut off the top third with a sharp knife. Carefully remove the bulbs from the middle, saving a peel of 1-2 cm.
  3. Chop the onion innards and fry them in the shortening.
  4. Whisk together the eggs with the cream, salt and pepper, and pour the egg mixture into the onion stew. Scrape from the bottom with a wooden spoon or spatula until the egg whites hold together fairly well.
  5. Fill the onions with the egg mixture and place in a greased ovenproof dish.
  6. Place the wiener sausage between the onions and sprinkle grated cheese over everything.
  7. Brown and serve immediately with bread and green salad.

© Hemmets Journal AB S/F/1


Recipe translated by Google Translate.

Semolina Pudding/ Parsee Custard

SEMOLINA PUDDING

Preparation time: 10 minutes
Cooking time: 20 minutes
To serve: 4

You will need
½ oz. almonds
1½ oz. butter
½ oz. currants
1½ pints (U.S. 3¾ cups) milk
4 oz. castor sugar
4 oz. very fine semolina
1 teaspoon vanilla essence
½ teaspoon ground cardamom (optional)
½ teaspoon grated nutmeg (optional)

Blanch the almonds and slice into thin strips. Heat the butter and fry the almonds until lightly coloured. Remove. Fry the currants gently and set aside. Bring the milk and sugar to the boil, then simmer for a minute on a very low flame. Fry the semolina very gently in the butter. Stir all the time and do not let the semolina get creamy coloured. Now add the milk gradually and keep stirring all the time so that no lumps are formed. Add the vanilla essence and turn out onto a serving dish while still of a fairly soft consistency. When cold, sprinkle with the almonds, currants and spices.

PARSEE CUSTARD

Preparation time: 30 minutes
Cooking time: 1 hour
To serve: 4

You will need
1½ pints (U.S. 3¾ cups) milk
2 oz. castor sugar
2-3 eggs, well beaten
1 tablespoon ground almonds
1 tablespoon rose water (optional)
pinch nutmeg and cardamom powders

Boil the milk and sugar together over a low heat till the quantity has been reduced to half. Allow to cool, and add the well beaten eggs. Add the almonds and rose water. Put the custard into a buttered pie dish and sprinkle with nutmeg and cardamom powders. Preheat the oven to very moderate (335°F. of Gas Mark 3). Place the dish in a pan containing 1 inch of cold water. Bake for 45 minutes or 1 hour till the custard is set.


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

Glazed Roast Pork Loin

4 to 5-pound loin roast
1 clove garlic, cut in half
Salt and pepper
6-ounce can frozen orange juice concentrate
⅓ cup brown sugar
½ teaspoon ground ginger
1 teaspoon Worcestershire Sauce

Preheat oven to 325°. Rub roast with garlic. Season with salt and pepper. Place meat, fat side up, on rack in an open shallow roasting pan. If available, insert meat thermometer so tip is in center of thickest part of roast without touching bone or fat. Roast about 3 hours – until thermometer reads 185°. Meanwhile, heat remaining ingredients; boil for 3 minutes. During last half hour of roasting, brush meat with orange sauce several times.

Serves 6 to 8
Preparation time: 3¼ HR.

Approximate calories per serving… 575


SUGGESTED MENU
Tomato-Cucumber Salad
Glazed Roast Pork Loin
Parsley Buttered Sweet Potatoes
French Green Beans
Baked Apples


©1973 Curtin Publications, inc., New York, N.Y. Printed in U.S.A.

Salmon Bisque

⅔ cup cottage cheese
½ cup evaporated skimmed milk
¾ cup chicken bouillon
¾ cup tomato juice
2 tablespoons chives
½ teaspoon paprika
⅛ teaspoon cayenne pepper
⅛ teaspoon nutmeg
2 tablespoons chopped pimento
4 ounces drained, canned salmon, flaked

Combine cottage cheese and milk in blender container; process at low speed until mixture is smooth. Add bouillon, tomato juice, chives, paprika, cayenne pepper, and nutmeg. Cook over low heat, stirring constantly, until mixture comes to a boil. Stir in pimento and salmon. Cook 3 minutes longer. Divide evenly. Makes 2 luncheon servings.


Copyright © Weight Watchers International, Inc. 1974. All rights reserved. Printed in U.S.A.

Beef Biscuit Pie

425°

¼ cup flour
1 teaspoon salt
½ teaspoon pepper
1 pound stewmeat, cut into 1-inch cubes
2 tablespoons oil
1 clove garlic, crushed
¼ pound pearl onions
½ cup sliced celery
¼ teaspoon rosemary leaves
½ teaspoon dried basil
2 cups water
2 potatoes
2 tablespoons chopped parsley
½ pkg. frozen sliced carrots
½ pkg. frozen whole kernel corn
½ pkg. frozen peas
1 cup biscuit mix

Mix flour, salt and pepper. Dredge meat in seasoned flour. In a large skillet, heat oil and brown meat on all sides. Add pearl onions and celery; sauté 5 minutes. Stir in remaining seasoned flour and gradually add the water while stirring until thickened. Add rosemary and basil, cover and simmer over low heat until meat is tender (1 to 1½ hrs.) Add potatoes, frozen vegetables and parsley; heat to simmer and cook 5 minutes. Place in a casserole or baking dish. Prepare biscuit mix, following the directions on the package, and cut into diamond shapes. Place on top of meat and bake in a 425° oven until biscuits are golden brown.

Serves 4
Preparation time: 2 HR.

Approximate calories per serving… 550


SUGGESTED MENU
Beef Biscuit Pie
Lettuce Wedge with Russian Dressing
Apricot Delight

From the Kitchens of Dorothy Taylor


©1973 Curtin Publications, Inc., New York, N.Y. Printed in U.S.A.

Stuffed Crown Roast of Pork

Nothing could be more magnificent for a dinner party than a crown roast of pork. Juice and roasted to a succulent perfection. It is fitted here with green rice stuffing but other stuffings can be used.

Preparation time: 30 min.
Roasting time: about 2 hrs.
Oven temperature: 400°F and 375°F

For 6 to 8 servings you will need:
1 crown roast of pork, about 8 to 9 lbs.
Salt and black pepper
Green Rice Stuffing (recipe follows)
Stuffed olives, orange slices and parsley for garnish

Green Rice Stuffing: In skillet, sauté 1 cup thinly sliced green onions. in 2 Tbsp. heated butter or margarine. Cook stirring, for 3 to 5 min. Add 1/2 cup chopped parsley. Cook 2 to 3 min. longer. Add to 4 cups hot, cooked, seasoned rice.

Preparation:

  1. Have butcher prepare a tied crown roast of pork. Wipe with damp paper toweling. Cover tips of ribs with foil to keep them from charring. Rub roast with salt and black pepper. Place in foil-lined roasting pan.
  2. Roast at 400°F for 10 min. Reduce heat to 375°F. Continue roasting, uncovered, for about 2 hrs. or until thermometer registers 175°F to 180°F. Juice should run clear with no trace of rosy color.
  3. Meanwhile, prepare Green Rice Stuffing.
  4. Transfer roast to serving platter. Remove string from roast. Wrap strip of foil around base of roast. Spoon rice stuffing into center. Garnish ribs with stuffed olives skewered in place with toothpicks. Surround platter with orange slices and parsley.

Good served with: Stuffed tomatoes, glazed onions, butter-lemon asparagus, and a lemon soufflé for dessert.

©MCMLXXXIV. My Great Recipes. All Rights Reserved. Printed in Holland.

Cherry Pork Chops

6 pork chops, cut ¾ inch thick
½ of a 21-ounce can (1 cup) cherry pie filling
2 teaspoons lemon juice
½ teaspoon instant chicken bouillon granules
⅛ teaspoon ground mace

Trim excess fat from pork chops. In a large skillet cook the trimming still about 1 tablespoon of fat accumulates. Discard the remaining trimmings. Brown the pork chops in the hot fat. Sprinkle each chop with salt and pepper. In an electric slow crockery cooker stir together the cherry pie filling lemon juice, chicken bouillon granules and ground mace; mix well. Place the browned pork chops atop cherry mixture. Cover and cook on low-heat setting for 4 to 5 hours. Place chops on a warm serving platter. Pour some cherry sauce over chops; pass remaining sauce. Garnish with parsley, if desired. Makes 6 servings.

FRUIT COMPOTE SUPREME

1 29-ounce can peach slices
1 cup dried apricots
½ cup packed brown sugar
1 teaspoon grated orange peel
⅓ cup orange juice
½ teaspoon grated lemon peel
2 tablespoons lemon juice
1 16-ounce can pitted dark sweet cherries, drained

In an electric slow crockery cooker combine undrained peaches, apricots, brown sugar, orange peel, orange juice, lemon peel, lemon juice, and ½ cup water. Cover: cook on low-heat setting for 9-10 hours. To serve, gently stir in drained cherries. Cover; cook on low heat setting 15 minutes more. Serves 8.


© Meredith Corporation. MCMLXXIX. All Rights Reserved. Printed in U.S.A.

Old English Jellied Chicken

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

Salmon Mousse

Cooking time: 12 mins.
Preparation time: 25 mins.
Main cooking utensils: saucepan, 5-in. soufflé dish, wax paper

For 6-8 servings you need:
2½ tablespoons margarine
¼ cup all-purpose flour
1¼ cups milk
seasoning
1 tablespoon lemon juice
1 envelope powdered gelatin
⅓ cup water
1 lb. canned or cooked salmon
little anchovy paste
2 medium-sized ripe tomatoes
⅔ cup whipping cream
2 egg whites

Garnish:
stuffed olive
dill pickle
wafer-thin cucumber slices

  1. Tie a double band of wax paper around the outside of a 5 in. soufflé dish, grease lightly with margarine.
  2. Make white sauce with 2 tablespoons margarine, flour, milk, and seasoning; add lemon juice.
  3. Dissolve gelatin in hot water, add to sauce, allow to cool, covering with damp paper to prevent a skin forming.
  4. Stir in flaked salmon, anchovy paste, and tomato purée – made by rubbing the tomatoes through a sieve.
  5. Allow mixture to stiffen slightly, then fold in lightly whipped cream and the stiffly beaten egg whites.
  6. Put into soufflé dish, allow to set, then carefully remove paper.
  7. Garnish with small pieces of stuff olive, dill pickle and twists of cucumber.

TO SERVE: With mayonnaise well flavored with lemon juice with Potato salad: Mix cooked diced potato with mayonnaise and chopped scallions or grated onion, and garnish with chopped scallion tops.


PRINTED IN CANADA. © Copyright Paul Hamlyn Ltd 1967