2 loins of baby lambSoftened butterSalt and freshly ground black pepper4 ounces fresh breadcrumbs4 tablespoons finely chopped parsley½ level teaspoon dried thyme½ level teaspoon dried marjoramGrated ring of ½ lemonGrilled whole tomatoesWatercress Spread loins of lamb with softened butter and season generously with salt and freshly ground black pepper; place in a roasting tin. Roast […]
French
Ingredients:2 slices ham2 cloves garlic10 shallots1 Tablespoon lard½ cup crumbled stale bread1 cup dry white wine1 cup chicken bouillon1 bay leaf1 sprig, or ½ teaspoon dried thymesalt, pepper4 dozen canned snails (without shells) Instructions: Although live snails are used in France, they are not available in America. Canned snails are sold either in their shells, […]
Preparation time: 5 minutesCooking time: about 12 minutesTo serve: 2 You will need 1 freshly cooked lobster, about 1 lb2 oz. butter2 oz. button mushrooms, sliced2 tablespoons brandy2 tablespoons dry Madeira or sherrysalt and cayenne pepper¼ pint (U.S. ⅝ cup) thick cream Twist off the claws and with a large sharp knife split the lobster […]
Ingredients:1 pound yeast dough4 pounds onions, chopped fine¾ to ½ cup olive oil2 cloves of garlic1 fresh sprig, or ½ teaspoon dried thyme1 bay leaf12 anchovies, well desalted12 black olivesfreshly ground black pepper Instructions: The real pissaladière is made with yeast dough. You may be able to purchase some at your baker’s. If not, here […]
¾ cup rice2 cups milk4 tablespoons sugarPinch of saltPears poached in syrupWhipped cream Custard4 egg yolks4 tablespoons sugar4 tablespoons cornstarch2 cups milkVanilla extract1 tablespoon gelatine6 tablespoons heavy cream1-2 tablespoons Kirsch Simmer rice in milk, sugar and salt until tender. Cool. To make custard: combine egg yolks and sugar, and beat well. Add cornstarch and blend […]
2 heads celery1 chicken stock cube1 level tablespoon salt½ pint well-flavored Vinaigrette sauce (see card 5 in this set)½ level teaspoon paprikaCayenne pepper¼ pint double cream4 hard-boiled eggs4 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 […]
ingredients: ½ pound spinach8 leeks, white parts only2 onions½ cup mushroomscelery stalks10 ounces bamboo shoots1 pound 5 ounces slightly marbled beefsteak3 Tablespoons peanut oil4 eggsFor the sauce:½ cup beef bouillon½ cup soy sauce4 teaspoons sake (Japanese rice wine) instructions: All preliminary steps of preparing the vegetables and sauce are done in the kitchen. The final […]
ingredients: 1 2-pound, 10-ounce duckling1 Tablespoon butter8 lean bacon slices1 cup chicken broth1 teaspoon thyme½ a bay leafsalt and pepper½ cup green olives instructions: Mashed turnips will enhance this dish.
My sole new year resolution this year was to post once a week–but I’ve failed. I missed a week in February and this is the first post of April. I am so disappointed in me. But, oh well. I’m gonna try to get back on the wagon. FUN FACT! According to the Smirnoff advertising folk,Continue reading Smirnoff Year of the Brunch: Easter Brunch (1969)