1950s Archive

Viennese Memoir

Ein Lunch Debout

continued (page 4 of 4)

Butter a cookie sheet well, add ½ cup bread crumbs, and shake the pan so that the Crumbs adhere evenly. Pour the broccoli mixture into the pan and spread it to a ½-inch depth.

Bake the broccoli roll in a moderate oven (350° F.) for 12 minutes, or until it starts to shrink from the sides of the pan. Spread it with the following light ham filling: Mix 1 pound cooked ham, finely ground, with 3 egg yolks, 1 cup heavy sour cream, ¼ cup chopped pistachio nuts, and salt to taste. If the mixture is too thick to spread, add more sour cream. Roll it up immediately, return the broccoli roll to a slow oven (300° P.) for 5 minutes, and slice it. Serves 12.

Champignons mit Erbsen (Mushrooms Stuffed with Peat)

Boil 2 cups green peas in salted water until they are very soft, drain them well. and puree them in a blender or a sieve. Season the purée with salt and pepper to taste and a pinch of sugar.

Remove the stems from 24 large uniform mushrooms, reserving the caps. chop the stems, and saute them with 1 tablespoon chopped shallots in 2 tablespoons butter until they are golden. Add them to the pea purée, correct the seasoning, and add 2 tablespoons Madeira. Faint the mushroom caps with melted butter and fill them with the pea puree, heaping it in high mounds. Dust the filling generously with grated Parmesan, pour a little melted butter over each mushroom cap, and bake them on a buttered baking sheet in a moderately hot oven (375° F.) until they are brown. Serves 12.

Arenberg Barnen (Pairs on Buttercake)

In the top of a double boiler, over gently boiling water, beat 8 eggs and 1 cup sugar with a whisk until they triple in volume. Remove the eggs from the heat and continue boating until they arc cold. Slowly add 2 cups sifted flour, folding it in gently with a spoon. Melt ½ cup butter, let it cool, and pour it gradually into the batter. Pour the batter into 12 well-buttered round molds, but do not fill the molds to the top. (Or. bake the cake in a large sheet and cut out rounds.) Bake the cakes in a moderate oven (350° F.) until they test done, about 30 to 50 minutes, depending on their size. Remove from the molds.

Place 1 whole pear, slewed, on each cake round, pour over mousseline sauce, and chill them. Decorate the pears with a piped spiral of chocolate butter cream (August, 1958), and pour apricot sauce around the base. Serves 12.

Mousseline Sauce Beat together 4 egg yolks with ½ cup sugar and l/2 egg white until the mixture is smooth, add ½ cup flour, and beat the mixture smooth again. Bring to a boil 1 ½ cups milk, add 1 teaspoon vanilla, and gradually pour the milk into the egg mixture, stirring constantly. Transfer the mixture to a saucepan and allow it to boil for 2 minutes, stirring constantly. Cool and chill the sauce. Fold in 1 cup heavy cream, whipped with 1 cup sifted powdered sugar, and beat the sauce gently until it is smooth.

Marillen Sauce (Apricot Sauce)

In a double boiler melt 1 cup apricot jam, add 2 cups apricot puree, and sugar to taste, if desired. Add 1 cup finely slivered blanched almonds and cook the sauce in the top of a double boiler, over gently boiling water, for 1 hour. At serving time, add 2 jiggers apricot brandy, 1 teaspoon lemon juice, and ¼ teaspoon almond extract.

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