STRAWBERRY SARABANDE
Whip a cupful thick cream until very stiff, then
fold carefully into it a pint of fresh berries cut in small pieces with
a silver knife. Have ready a tablespoonful gelatin soaked in a quarter
cup cold water for half an hour, then dissolved by setting the cup
containing it in hot water. Add by degrees to the berries and cream,
whipping it in so that it will not string. Add three tablespoonfuls
powdered sugar and when it stiffens turn into a cold mold and set on the
ice. When ready to serve turn out onto a pretty dessert platter.
Famous Recipes
Monday, June 9, 2008
Baking Recipes
Cake Recipes
FIG CAKE. MRS. C. C. CAMPBELL.
Whites of six eggs, two cups white sugar, one cup butter, one cup
sweet milk, two teaspoonfuls baking powder, three scant cups flour.
FILLING.--One pound cut figs, one pint cream, whipped and sweetened.
Put a layer of fig; then one of cream.
Pancake Day
Cooking Meat - Beef - Pork - Mutton and Other Meats
MUTTON CHOPS IN BATTER
Recipes
2 Eggs—2d.
2 lbs. Chops—5.
1 pint Milk—2 1/2d.
3/4 lb. Flour
Salt and Pepper—1/2d.
Total Cost—10d.
Time—One Hour and a Quarter
Break the eggs into a basin, beat in the flour with a fork, then add gradually the milk, season with a little pepper and salt. Rub some dripping on a baking dish, pour in the batter, lay in the chops. Put into a moderate oven and bake for about one hour and a quarter. Serve hot.
Recipes
Cookbook Recipes - Risotto ala Milanaise
Chop one large onion fine. Cut a beef marrow into small dice and stir it
with the chopped onion. Put a small piece of butter in a frying pan and
into this put the onion and marrow and fry to a delicate brown. Now add
one scant cup of rice, stirring constantly, and into this put a pinch of
saffron that has been bruised. When the rice takes on a brown color add,
slowly, chicken broth as needed, until the rice is thoroughly cooked.
Then add a lump of fresh butter about the size of a walnut, and sprinkle
liberally with grated Parmesan cheese, seasoning to taste with pepper
and salt. This is to be served with chicken or veal.
Corned Beef and Cabbage Recipes
with the chopped onion. Put a small piece of butter in a frying pan and
into this put the onion and marrow and fry to a delicate brown. Now add
one scant cup of rice, stirring constantly, and into this put a pinch of
saffron that has been bruised. When the rice takes on a brown color add,
slowly, chicken broth as needed, until the rice is thoroughly cooked.
Then add a lump of fresh butter about the size of a walnut, and sprinkle
liberally with grated Parmesan cheese, seasoning to taste with pepper
and salt. This is to be served with chicken or veal.
Corned Beef and Cabbage Recipes
Jewish Recipes - Forcemeat Recipes or Farcie Recipes
FORCEMEAT FOR DRESSING CUTLETS, ETC.
Jewish Recipes
Add to grated stale bread, an equal quantity of chopped parsley,
season it well, and mix it with clarified suet, then brush the cutlets
with beaten yolks of eggs, lay on the mixture thickly with a knife,
and sprinkle over with dry and fine bread crumbs.
Jewish Recipes
Recipes
Jewish Recipes
Add to grated stale bread, an equal quantity of chopped parsley,
season it well, and mix it with clarified suet, then brush the cutlets
with beaten yolks of eggs, lay on the mixture thickly with a knife,
and sprinkle over with dry and fine bread crumbs.
Jewish Recipes
Recipes
SOY AND SESAME THIGH KEBABS
Serves 4
Thigh meat is a good choice for barbecuing because it's naturally juicy and doesn't easily dry out or toughen. If you want to grill some vegetables at the same time, reserve some of the marinade and baste the vegetables with it. Try serving the kebabs over rice.
4 roaster boneless thigh cutlets
1 teaspoon minced, fresh ginger or 1/2 teaspoon dried
2 cloves garlic, minced
2 tablespoons sesame seeds
1/3 cup soy sauce
1 tablespoon white vinegar
4 tablespoons vegetable oil
Tabasco, to taste
Flatten cutlets slightly with a meat pounder. Cut each thigh into 6 or 8 pieces. In a shallow dish, combine remaining ingredients. Add thigh pieces and toss to coat well. Cover and marinate one hour or longer, refrigerated. Thread chicken onto skewers; reserve marinade. Grill kebabs 5 to 6 inches above medium-hot coals for 20 to 30 minutes until cooked through Turn and baste often with marinade.
Chicken Recipes - The Perdue Chicken Cookbook
Copyright (C) by Mitzi Perdue - Used with Permission
HENS NORMANDY WITH APPLES
Serves 2
If you're not using the apples in this recipe the day you buy them, store them in the refrigerator. Apples age five times faster at room temperature than they do in the refrigerator so they'll keep fresher longer if you store them in the refrigerator instead of in a fruit bowl.
2 fresh Cornish game hens
salt and ground pepper to taste
1 tablespoon minced, fresh sage or 1 teaspoon dried
3 tablespoons butter or margarine, melted
2/3 cup apple juice
2 Golden Delicious apples, peeled
1/3 cup chicken broth or white wine
1/2 cup heavy cream
1 tablespoon minced fresh parsley
Season hens inside and out with salt and pepper. Put 1/2 of sage in each cavity. Tie legs together and fold wings back. Place hens in a flame proof baking pan just large enough to hold them comfortably. Brush with melted butter. Add apple juice to baking pan. Bake at 350oF 30 minutes, basting several times. Core and quarter apples; add to pan and baste. Bake 30 minutes, until hens and apples are tender, basting several times. Remove hens and apples to serving platter; keep warm. On top of stove, bring pan drippings to a boil; add broth or wine and cook until reduced by half. Stir in cream; cook 2 to 3 minutes until slightly thickened. Pour sauce over hens and apples. Sprinkle with parsley and serve.
Chicken Recipes - The Perdue Chicken Cookbook
Copyright (C) by Mitzi Perdue - Used with Permission
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