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1950s Archive

Viennese Memoir

Easter Sunday

continued (page 3 of 3)

Halve 6 bananas lengthwise and lay them, flat side down, on a well-buttered baking sheet. Dust them with 1/2 Cup sugar and broil them for about 5 minutes, until the sugar is brown. Surround the ham with a border of duchess potatoes (October, 1958). Serve a banana half with each slice of ham and serve the sauce from the roasting pan separately.

Schinken Blamenkobl (Ham and Cauliflower)

Simmer 2 medium-sized heads of cauliflower in salted water until they are half cooked, about 10 to 15 minutes, depending on their size. Drain them well, cut out the stems, and separate them into flowerets as quickly as possible.

Grind enough cold boiled ham to make 2 1/2 cups. Butter an ovenproof dish and fill it with alternate layers of hot cauliflower and ground ham. Press the ham into the spaces between the flowerets. Sprinkle the layers with grated Parmesan as you fill the dish, using about 1/2 cup.

Beat 2 egg yolks into 1 1/2 cups sour cream and add 2 tablespoons finely chopped onion. 1 tablespoon chopped parsley, 1 teaspoon paprika, and 1/2 teaspoon salt, if the ham is very mild. Beat the mixture well and pour it over the ham and cauliflower, making sure it penetrates the whole mixture. Spread the casserole with 1/4 cup grated Parmesan, dot it with butter, and bake it in a moderately hot oven (375° F.) for 20 minutes, or until the top is browned. Accompany the casserole with a green salad.

Mandel Schinken (Ham with Almonds)

Bake a trimmed 8- to 10-pound precooked ham in a moderately hot oven (375° F.) for 1 hour. Cut the center section into slices 1/2 inch thick. Rub each slice with a cut garlic clove, dip the slices in beaten egg, and roll them in blanched slivered almonds until they are well coated. Pound the almond slivers firmly into the ham. Saute the ham slices very carefully in butter until the almonds are brown. As they are done, transfer them with a spatula to the center of a wide ovenproof dish and keep them hot. Border the dish with a ring of uniform cold peeled tomatoes stuffed with pink potato salad. Follow any potato salad recipe, adding enough tomato paste to tint it pink. Sprinkle the stuffed tomatoes with chopped parsley.

Schinken Fleckerdeln (Ham with Noodle Squares)

On a board break 12 ounces medium noodles into little squares. Boil the noodle bits in lightly salted water for 10 minutes and drain them well. The amount of salt will depend on the saltiness of the ham. Pour over the noodles 1 cup cold water and drain them again. Combine the cooked noodle bits with 2 cups finely ground ham and 1 cup finely diced Swiss cheese. In an ovenproof baking dish, cream 1/4 cup butter and spread it on the sides and bottom of the dish. Turn the ham and noodle mixture into the dish and pour over it 1 cup cream mixed with 3 well beaten eggs and salt, if needed. Sprinkle 2 tablespoons melted butter over the top and bake the mixture in a moderate oven (350° F.) for 1 hour, or until the top is well browned. Serve the casserole with tomato salad.

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