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1950s Archive

Viennese Memoir

Ein Lunch Debout

continued (page 3 of 4)

In the top of a double boiler melt ½ cup butter, Stir in 1 Cup flour, and cook the toux slowly for a few minutes but do not let it take on color. Gradually add 4 cups of the strained lobster broth, stirring constantly until the sauce reaches a boil, and cook the sauce over gently boiling water for 1 hour. Strain the sauce, and add the coral and the tomalley, 1 cup cooked artichoke bottoms. quartered, ½ cup Sherry, and salt, pepper, and lemon juice to taste. Add the tail meat. If the sauce is too thick, add ½ cup hot cream.

Arrange the lobster meat from the body shells on a large flat serving platter and cover it with a trellis of the following herbed puff pastry: Follow the directions for puff paste (June, 1958), making 3 turns and sprinkling the dough with 1 tablespoon mixed, parsley, dill, and tarragon, all finely minced, each time it is rolled out. After chilling the dough for the last time, toll it out ¼ inch thick, cut it into ¼-inch strips, using a limed pastry wheel, and twist each pair of strips together to make long double strands.

Measure the platter on which the lobster will be served. On a wet cooky Sheet, lay twisted strips of puff paste to approximate an outside border for the lobster platter. Lay diagonal strips across the outside Strips from top bottom and from side to side to make a lattice-work of paste. Press down well at all edges and joints and bake the puff paste in a very hot oven (450° F.) for 10 minutes. Reduce the heat to moderate (350° F.) and continue baking the puff paste until it is brown. Cool the puff paste, loosen it carefully from the cooky sheet, and slide it onto the lobster platter. Place the claw meat in the openings of the trellis, and decorate the other openings with parsley. Serves 12.

Kalbsbraten Tberesia (Noisettes of Veal with Pill6)

Select 2 or 3 noisettes of veal, or 2 boned veal loins. If loins are used, roll and shape them into 2 cylinders and tie them with rows of string, knotting each string separately so that the meat may be cut into small round slices. Cover the bottom of a roasting pan with slices of larding pork and cover these with a layer of carrots and onions, both sliced. Lay the veal on the vegetables and add a sprig of parsley. Place the veal in a hot oven (425° F.), add 2 cups stock, and toast the meat until it is brown. Add 3 cups more stock and 1 cup light white wine, and cover the meat with buttered paper. Reduce the heat to moderately slow (325° F.) and continue roasting it. basting it Frequently until it is done, about 2 hours in all. Remove the meat from the roasting pan. boil the stock until it is reduced by half, and strain it. Keep it warm to serve as a sauce.

Untie the meat and carefully cut it crosswise in even ½-inch slices. Lay a slice of hot leber parfait between each 2 slices of veal, reconstructing the loin shape, and lay an overlapping line of very thin lemon slices along the ridges of the roasts. Dust the meat very generously with 1 cup roasted slivered almonds and ½ bunch of parsley, fried in butter, return it to the oven for 5 minutes, and serve it immediately with the hot stock in a separate sauceboat. Serves 12,

Leber Parfait (Calf's Liver pâté)

Wash 2 pounds sliced calf's liver and 4 chicken livers and wipe them dry. Sauté 1 chopped onion in 2 tablespoons melted butter, add the livers and 2 ounces Sherry, and cook the mixture, covered, for 10 minutes. Drain the livers, reserving the pan juices, and put them through the finest blade of the food chopper with 2 slices of crisp bacon. Mix in the reserved pan juices, 1 tablespoon soft butter. 2 slices of bread, soaked in milk and pressed dry, 2 eggs, and salt, pepper, and grated lemon rind to taste. Press the mixture into a long narrow buttered mold of approximately the same diameter as the veal slices. Cover the mold and steam the pâté in a kettle of boiling water for ¾ hour. Cool it slightly before slicing.

Spargelkobl Roulade (Broccoli Roll)

In a saucepan melt ½ cup butter, add 1 small onion, chopped, and stir it over low heal until the onion is transparent. Add ¾ cup Hour and stir until the flour is golden. Remove the saucepan from the heat and add 1 cup warm milk, stirring until the mixture is smooth. Return the pan to the stove and simmer the sauce, stirring constantly. until it thickens. Cool the sauce for 5 minutes and beat in 4 egg yolks. Add 1 ½ cups pureed cooked broccoli and Salt and pepper to taste. Fold in 4 stiffly beaten egg whites and ½ cup grated Parmesan.

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