• Print
  • E-Mail
  • Feeds
  • Share This

1950s Archive

Viennese Memoir

Lenten Journey

continued (page 3 of 4)

Käse Pfannkuchen (Cheese Pancakes with Shrimps)

Into a mixing bowl sift 3/4 cup flour with 1/4 teaspoon salt. Stir in 1/2 cup cream warmed to room temperature, 2 egg yolks, and 1 tablespoon melted butter. Beat the mixture to a smooth batter and let it stand for 1/2 hour. Add 1/2 cup grated Parmesan and 1/2 teaspoon onion juice and let the batter stand for 1/2 hour more. Add 1/2 cup cold cooked chopped shrimps and salt and pepper to taste and fold in 2 stiffly beaten egg whites.

Make small pancakes on a hot buttered griddle. Roll them up at once, sprinkle them with grated Parmesan, and keep them hot. Sprinkle the pancakes with more cheese and brown them under the broiler. Garnish them with fried onions and serve with cheese sauce(page 48)

Käse Tötchen auf Spinat (Cheese Tarts with Spinach)

Sift 1 cup flour onto a pastry board, make a well in the center, and add 1/3 cup butter, 3 tablespoons cold water, and 1/2 teaspoon each of sugar and salt. Stir the mixture well and gradually work the flour into the ingredients in the center, to make a smooth dough. Chill the dough for 2 hours, roll it out, and cut 6 rounds with a 4-inch fluted cooky cutter. Arrange the rounds in well-buttered muffin tins and set them aside for 1 hour. In the top of a double boiler, combine 1 cup grated Parmesan, 4 eggs, 2 tablespoons flour, and salt, pepper, and nutmeg to taste. Stir the mixture until it is smooth, add 3/4 cup cold milk, and cook it over boiling water, stirring constantly with a whisk, until it is smooth and thick. Fill the pastry shells three-fourths full with the mixture and bake the tarts in a moderately hot oven (375° F.) for 15 minutes. Sprinkle the tarts lightly with paprika, and continue to bake them until they are puffed and brown, about 10 minutes more. Arrange the hot tarts around a shallow platter of puréed spinach and garnish the center with a star of quartered hard-cooked eggs.

Kloster Auflauf (Convent Pudding)

Break 1/2 cup macaroni into small pieces and cook it in salted water until it is just tender. Drain the macaroni and rinse it in cold water. Scald 1 cup each of milk and cream and pour the liquid over 1 cup dried bread crumbs. Reserve one-third of the crumb mixture and combine the rest with the macaroni, 1 green pepper and 1 pimiento, both finely chopped, 3 well-beaten eggs, 2/3 cup grated Parmesan, 1/4 cup melted butter, 1 tablespoon minced parsley, 1 teaspoon onion juice, and salt to taste. Pour the mixture into a deep oven-proof baking dish and top it with the reserved crumbs. Bake the pudding in a moderate oven (350° F.) for about 1 hour, or until it is done. Serve it with tomato sauce,

Tomato Sauce

Sauté 1 small onion, chopped, in 4 tablespoons butter until it is transparent, add 1 carrot and 2 stalks of celery, all chopped, and 4 sprigs of parsley. Add 2 pounds tomatoes, seeded and diced, and stir the mixture until all is coated with butter. Sprinkle the vegetables with 1/3 cup flour and continue to cook them, stirring constantly, for 5 minutes. Add 1/2 cup white wine, 2 teaspoons lemon juice, 1 teaspoon sugar, 1/8 teaspoon ground cloves, a pinch of thyme, and salt to taste. Reduce the heat and cook the sauce, stirring frequently, for 20 minutes. Strain the sauce and add the grated rind of 1 lemon. Correct the seasoning.

Kaäe Pudding (Cheese Pudding)

In a saucepan, over low heat, stir 1/2 cup sifted flour into 1/4 Cup melted butter and gradually add 1 cup boiling milk. Cook the mixture, Stirring constantly, until it seems dry and leaves the sides of the pan. Cool the mixture and add 4 egg yolks, 3/4 cup Parmesan, 1/2 teaspoon salt, and a pinch of nutmeg. Fold in 4 stiffly beaten egg whites, pour the batter into a well-buttered pudding mold, cover the mold tightly, and steam the pudding in a kettle of boiling water, covered, for 40 minutes. The water should reach no more than halfway up the sides of the mold. Add boiling water, if necessary, to keep the same level during the cooking. Unmold the pudding and serve it with cheese sauce.

Cheese Sauce

In the top of a double boiler, over gently boiling water, cook 2 cups milk with 2 whole eggs, 2 tablespoons flour, and a pinch of nutmeg, stirring, until the sauce thickens. Add 1 cup grated sharp white Cheddar cheese and continue to stir until the cheese melts. Keep the sauce warm and, just before serving, fold in 1 cup salted heavy cream, stiffly whipped.

Endivisen Salat mil Käse (Endive Salad with Cheese)

Arrange 12 heads of cleaned endive, quartered, on salad plates, allowing 2 heads per serving. Cut 1 pound Emmenthal cheese into pencil-thin strips and cut the strips the same length as the endive. Divide the cheese sticks equally among the plates.

To 3/4 cup mayonnaise, add 1/2 cup stiffly whipped cream, measured after whipping, 2 tablespoons lemon juice, 1 tablespoon mild mustard, the grated rind of 1 lemon, and salt to taste. Mask the endive and cheese generously with this mayonnaise.

Garnish each plate at the last moment with a few slices of apple, peeled and cut paper-thin.

Erdapfel mit Käse und Brunnenkresse (Potatoes with Cheese and Water Cress)

Boil new potatoes–12 to 18, depending on their size–in salted water until they are done, pull off the skins, and mask the potatoes with cream cheese sauce. Sprinkle the sauce with 1 bunch of water cress, stemmed and chopped.

  • Print
  • E-Mail
  • Feeds
  • Share This
Subscribe to Gourmet