STAPLES
RECIPES FROM VIENNA
HONG KONG DAILY PRESS, THURSDAY, NOVEMBER 28, 1935
SURPRISES
CHOCOLATE NOUGAT
CAKF
Lunch
Risotto a la Italiano Biscuit roplade with whipped
cream
RISOTTO
an onion
1 small cupful of rice
2 tablespoonstul o fac..
8 tablespoonsful of grated
¡1.
Parmesan cheese-
`i scant small cupful of cold
soup
Chop the onion finely. Melt the fat in a pan and saute the onions in the fat until they are golden. Pour the rice (unwashed) into the fat, and allow it to cook for a moment.. Add just enough cold soup to fill the pan three Angers deep above the rice. Stir briskly, gradually adding the grated Parmesan cheese. Boll the mixture until the rice has absorbed the soup, all the while stirring briskly. Serve at once. This is sufficient for, four,
54
BISCUIT ROULADE
4 eggs
8 ounces of powdered sugar
4 ounces of four
Apricot marmalade
Cream the yolks and the sugar for half an hour. Add the stifly walked whites of the eggs and the four, Grease a baking-tin and line it with wax-paper, Pour the mixture on the baking-tin. (The mixture should be about one in- ger thick "on the baking tin,) Bake briskly in a very hot oven, When the biscuit is baked and while it is still warm, coat it with apricot marmalade' and roll. When cold, serve with vanda
whipped cream.
DINNER
Cabbage soup a la Zichy Roast chicken with salad ala
Reseri
Hazelnut cake
CABBAGE SOUD
2 fresh cabbages
3 ounces of bacon
1 teaspoonful of fat
Brown soup stock
Cut the cabbage in quarters, cover with thin slices of bacon. Melt the fat in a stewing-pan; put the cabbage in it, cover and stew until the cabbage a soft. .... Add a few drops of the soup stock
from time to time
to prevent burning. Serve the cabbage with
the remaining soup,
SALAD A LA RESEKL
Bolled potatoes
Boiled flageolet beans
Bolled "turnips ...
1 dessertspoonful of vinegar
satlspoonful of sugar
saltspoonful of salt
Mayonnaise
Dice the potatoes and turnipa. Mix all the ingredients together with a rich mayonnaise. with roast chicken,
HAZELNUT CAKE
7 ounces of sugar
7 eggs
Barve
7 ounces of grated hazelnuta
3. coffee-spoonsful of pulveris-
ed coffee
Cream the sugar and the eggs well. Add the grated hazelnuts and the coffee. Coat a baking- Ein well with butter; it with the mixture and bake in a hot oven. Turn the cake out of the pan and cut it into two layers. Place the mixture given below be tween the layers; cover with cho- colate icing...
میں
MEXTURE FOR CAKE 14 ounces of butter
2 egg yolks SALE
11 ounces of chocolate
3 ounces of powdered sugar.
2 teaspoonful of water Mix together the egg yolks, the grated chocolate, the powder- ed sugar and "the water. Cook until smooth. Add the butter. When cool, nil the cake.
il
DINNER
Soup with calf's brain,
Fricandeau of veal with Béhamel
à la Doli Potatoes sautéed Chocolate cake à la Sucher
SOUP WITH CALF'S BRAIN
I pints of vegetable stock
pint of milk
+a calf's brain
1 egg yolk
ounce of four
1 tablespoonful of cream Salt
1 tablespoonful of finely chip-
ped parsley
Melt a lttle butter n a sauce- pan; sprinkle in the fldur; add the milk and stir until the mixture bols. Then add the vegetable stock Blanch the brain; cut it into slices; and put it into the scup. Mix the egg yolk with the cream then add the chopped par- sley. Cook the soup for a few.. minutes and serve immediately.
FRICANDEAU OF VEAL WITH BECHAMEL
1
14 pounds of sliced veal
4 ounces of butter
1 ounce of flour
1' pint of milk
4 egg yolks
2 ounces of grated Parmesan
cheese
1 saltspoonful of white pepper
Salt
Roast the veal.. Melt the but- ter; add the flour, egg yolks, milk, grated cheese, white pepper and salt; and continue stirring brisk- ly until the mixture bolts and thickens. Place the roasted veal 17 a fire-proof dish, pour the Béchamel sauce over it, and put
it in a moderately hot oven until it has
acquired more colour. Serve with sautéed potatoes. This recipe is sufficient for four per-
800.3.
1
CHOCOLATE CAKE A LA SACHER
3 ounces of chocolate
3 ounces of butter
3 ounces of sugar.
3 ounces of flour
14 ounces of almonds, pounded
in their skins
6 eggs
Melt the chocolate. Cream the butter and mix it with the choco- late, the sugar and the eggs. Add the flour; then the st fily whisked whites of the eggs. Pour the mix- ture in a greased baking-tin and bake in a hot oven for about ten mlautes On following day turni cake out; divide it into two layers;
place the layers and together with apricot jam. Coat the cake with chocolate icing. (This will serve four people).
CHOCOLATE ICING
21 ounces of chocolate
24 ounces of very finely powder-
ed sugar
6 tablespoonsful of boling wa-
ter
2 tablespoonsful of powdered
sugar
Stir the melted chocolate with the sugar. Boil the six table- spoonsful of boiling water with the two tablespoonsful of pow- dered sugar. Pour this syrup Into the chocolate mixture, stirring briskly and continually until the icing is sufficiently thick. While it is at hot, pour the icing over the cake.
APPLE ROLY- POLY
Make a good suet crust," using half a pound of flour sleved with. a teaspoonful og baking powder and a pinch of salt, and four ounces of finely shreded suet. Mix with cold water, knead, roll out very thinly, Peel, core and slice the apples. Spread the paste with...... raspberry--or strawberry jam, being liberal with this, ar- range the apple slices on top and sprinkle with fine brown sugar. Roll up, put the roll on a greased ish, cover with greased paper, and bake in a moderate oven for an hour or longer, removing the
11
Measure
cup butter. Melt
1 square bitter chocolate in about 2 tablespoons of the butter. Cream the remain. ing butter with
1 cup sugar. Add
2 unbeaten eggs, one at a time. beating until light and creamy. Add the meltad chocolate. Measure
"T" cups break hour, sier siluna
once." Then add
1 teaspoon soda and
i teaspoon salt, and alft twice. Add to butter and sugar mixture alternately with -
1 cup sour milk or butterin k
Add
1 cup nut meats (cut up) and
1 teaspoon vanilla, Bake 15 to 20 minutes in two layers, Cover with chocolate Icing.
CHOCOLATE ICING
Melt
2 squares chocolate in
Add
3 teaspoons butter.
3 tablespoons cream and enough confectioner's sugar to make of consistenty to spread
LEMON SPONGE CUPS 1 cup sugar
5 tablespoons lemon juice 2 tablespoons butter
Rind i lemon
3 eggs
1 cups milk
4 tablespoons four
Finch salt
Cream butter, add sugar, flour. salt, lemon juice and rind Stir in beaten egg yolks mixed with milk, fold in stimy beaten egg whites, pour into custard cups. Set the cups in a pan of water and bake about 45 minutes in s moderate oven. When done each cup will contain custard on the bottom and sponge cake on top. Very good.
CORNISH TURNOVERS
Make a flaky pastry around 3 cups flour which will make 4 pas- tries. Roll out the size of a din- ner plate (not thin).
On one-half of each pastry, alice raw potatoes very thin, är- range so that inch border is allowed. On top of potato slices cube very small carrots. Next a tablespoon full finely chopped some minced. par-
onions, then
sley, a good sprinkle of salt, a dash of pepper, thyme and mar joram. Next and lastly small cubes of raw beef and pork. Brush pastry with ice water and butter, Fold over and crimp edges securely. Make an air hole. Bake 450 for 25 minutes then lower temperature to 350° and bake 30 minutes more. 11
These are so much nicer than large meat pies, in that they pos- sess that individual air that is mighty enjoyable, especially to men folks.
MARYLAND TERRAPIN
1 chicken Ever
3 eggs, hard boiled
Cold cooked chicken, 1 quart,
cut small
Balt
Pepper
Nutmeg
3 tablespoonfuls: butter
2 tablespoonfus flour
1 cupful chicken stock 1 cupful cream
Yolks of two eggs. raw
4 tablespoonfuls sherry
1 teaspoonful lemon uice
This is supposed to be a channg, dish recipe, but it works just as well in an ordinary pan on a gas range. Here's how:
Chop the chicken liver and the bard-boiled eggs a bit coarse add the cold chicken, and season with salt, pepper and a bit of rutmeg.
Put the butter in the channg” dish-or"" pan-and' when it is
greased paper when almost cook-melted stir in the flour until the ed to allow the top to brown. mixture is smooth and frothy;
SANDWICHES
Some Good Fillings
It is difficult to better the sand- wich for refreshments on infor- mal acces'ons; but it must be well made. The butter should be slightly warmed-but on no ac- count olled, beaten up with a“ drop of milk, and well seasoned Then the filling should be tho- roughly mixed in. This is an ex- cellent method with waterere55, mustard and cress, finely chop- 'ped hard-boiled egg, pounded sardines, chopped olives and gherkins. Hara, tongue, and bref should be put through the min- cer; a little chopped beetroot or pickle mixed with the meat f an improvement. Tomato should be seasoned with pepper, salt, and lemon juice before being used for sandwiches, and a few drops of anchovy essence should be mixed with the butter. Salad sandwiches are always welcomed; chop finely any greenstuff aval- able, mix with mayonnaise and spread on wholemeal bread, Some more elaborate sandwiches are made as follows: Chopped lobster, mushrooms, pepper, salt, and, le- mon juice; finely grated cheese, butter, cream, tomato ketchup. and paprika; shrimps, celery, and mayonnaise; cream cheese, chop- ped celery, walnuts, parsley, and butter: minced beef, olives, and chopped hard-boiled egg: cream. cheese, stuffed olives, celery, and cucumber, moistened with ma- yonnaise.
HOLIDAY ROAST
Roast beef may be served with Yorkshire padding. horseradish
and a brown gravy. Or in the rarer roast the natural meat juices may replace the brown gravy. Filet of beef is served with a tart spiced jam or conserve and mushroom sauce; lamb with mint jelly or hot mint sauce, currant jelly or crab- apple jelly and brown gravy: pork with apple sauce or cranberry sauce, no gravy: ham with brown- ed pine-apple or a tart relish and hot raisin sauce.
Cranberry sauce or any tart jam goes well with veal, and brown gravy.helps.
Turkey and chicken, of course need the traditional cranberry sauce or at least Jelly and giblet gravy. Duck is served with sliced oranges or currant jelly and brown. gravy or orange sauce, and goose with apple sauce or cranberry sauce and brown gravy or mushroom sauce.
Most of the sauces are made on a brown gravy base.
BROWN GRAVY
Three tablespoons “drippings,” 3| tablespoons flour, 2 cups water, }| teaspoon salt, teaspoon pepper.
Four off all but 3 tablespoons fat of the drippings in the roaster. Put roaster over a low fire and stir in flour, salt and pepper mixed and sifted. Stir until bubby and begin- ning to brown. Slowly add water, stirring constantly. Stir untű boll- ing point is reached and then boll for two or three minutes. If the gravy: is not perfectly mouth," it should be put through a strainer and reheated before serving.
1
Chopped cooked mushrooms can be added to make mushroom sauce, made with brown stock instead of water. One-half to one cup orange Julce is substituted for part of the water" to make orange sauce for duck
then add the chicken stock, slow- 1v. Stir and cook for about three add the cream. -minutes,, then
minis four tablespoonfuls. Stir for a minuts and then add the chicken mixture and let simmer for ten mbantes. While it fa sim- mering, beat the egg yolks thor oughly, then add to them the re maining four tablespoonfuls of cream, then pour this mixture" into the chicken and stir for a minute or so. Remove from the fame and add, as a final touch, the sherrry, and lemon juice. Then serve at once."
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