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    77 Dinner Recipes From Around The Globe
    77 Dinner Recipes From Around The Globe
    77 Dinner Recipes From Around The Globe
    Ebook86 pages51 minutes

    77 Dinner Recipes From Around The Globe

    By Claude DeLucca

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    About this ebook

    "77 Dinner Recipes From Around The Globe" containing 77 dinner recipes from around the world: Striped bass en court-
    boullion, Potatoes hollandaise, Stuffed tomatoes, Stuffing for tomatoes, Sweetbreads braises, Sauce bearnaise, Punch francaise, Roast redhead ducks, Fried hominy for game, Hot rum sauce, Vanilla ice cream, Macaroons, Canapes of caviare, Halibut steaks, Anchovy butter, Potatoes persillade, Leg of lamb, Jardiniere, Roast turkey, Cranberry sauce, Celery salad, Mayonnaise sauce, Cabinet pudding, Prentanier for soup, Sauce normande, Bread croutons, Chicken valencienne, Spring-lamb
    chops, Soubise sauce, Punch cardinal, and many more...

    LanguageEnglish
    PublisherSweeTaste Press
    Release dateApr 18, 2018
    ISBN9781386725978
    77 Dinner Recipes From Around The Globe

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      Book preview

      77 Dinner Recipes From Around The Globe - Claude DeLucca

      Striped Bass En Court-Boullion

      Scale, cut off the fins, thoroughly wash and wipe two very fresh  striped bass of one and a half bounds each. Place them in the above  marinade for six hours. Place in a large saucepan or fish kettle a sliced  onion, a sliced carrot, two parsley roots, a sprig of thyme, two bay leaves  and two cloves.

      Lay the fish over the vegetables, pour in half a gill white wine and  just enough cold water to cover them. Season with a heavy teaspoon  salt, half a teaspoon pepper and a tablespoon vinegar. Cover the pan,  then let come to a boil. Shift the pan to the corner of the range and  let gently simmer for thirty minutes.

      Carefully lift up the fish with  the skimmer, dress on a hot dish with a folded napkin, decorate with a  little parsley greens and serve with a little melted butter separately.

      Potatoes, Hollandaise

      Boil six medium-sized, sound potatoes in two quarts of boiling water  with a teaspoon of salt for thirty-five minutes, then peel and cut them  lengthwise into even quarters. Place them in a sautoire with a light  tablespoon butter and half a teaspoon finely chopped parsley. Season  with half a teaspoon salt and a saltspoon white pepper. Toss them  gently while warming for five minutes. Dress on a hot dish and serve.

      Stuffed Tomatoes

      Wash and dry well six fine, sound, good-sized red tomatoes. Cut  through the top of each, without detaching, so that it will serve as a cover.

      Scoop out the inside of each tomato with a vegetable scoop, being careful  not to cut the skins, and lay them on a plate. Season the interior with  half a teaspoon salt and two saltspoons white pepper equally divided.

      Then fill each tomato with a tomato stuffing and close down  the covers. Lightly butter a tin plate and lay them on it; spread half a  teaspoon melted butter on top of each; arrange them on a roasting tin  and place in a moderate oven to bake for sixteen minutes.

      Stuffing for Tomatoes

      Melt a tablespoon butter in a saucepan, add four sound, peeled  and finely chopped shallots, and while cooking mix well rather briskly  for one minute. Add the scooped-out tomato meat, three good sized finely chopped mushrooms, the meat of two raw sausages, half a  bean of garlic finely chopped, one teaspoon chopped parsley and a  teaspoon chopped chives.

      Season with half a light teaspoon salt, half  saltspoon white pepper, and two saltspoons sugar. Mix all well  while cooking for three minutes, then add three tablespoons  fresh bread crumbs and one raw egg yolk. Thoroughly mix for  two minutes, then place in a bowl to cool off. Stuff the tomatoes  evenly with it.

      Sweetbreads Braises, Bearnaise Sauce

      Six blanched sweetbreads, half a medium, sliced carrot, half ditto  sliced onion, half a sliced leek, half a branch chopped celery, half a  branch parsley, one clove, one fine, ripe, chopped tomato, two allspices,  half bay leaf, one saltspoon thyme, half ounce chopped lard.

      Melt a teaspoon butter in a saucepan large enough to easily hold  the breads, add the lard, as well as all the other articles, and braise on  the fire for ten minutes,

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