FREE BOOKS

Author's List




PREV.   NEXT  
|<   25   26   27   28   29   30   31   32   33   34   35   36   37   38   39   40   41   42   43   44   45   46   47   48   49  
50   51   52   53   54   55   56   57   58   59   60   61   62   63   64   65   66   67   68   69   70   71   72   73   74   >>   >|  
nd thirty minutes, then add browned meat and rinse the pan in which meat was browned with some of the water. Bring to boiling point and skim. Reduce heat and boil gently five hours; stock should be reduced to three pints. Add seasonings the last hour of cooking. Strain, cool, remove fat, and clear. LAKE TROUT BAKED IN PAPER BAG Clean a four-pound lake trout. Sprinkle inside with salt and pepper. Fill with stuffing (recipe next page); sew. Spread with soft butter, sprinkle with salt and pepper. Lay fish carefully in a well greased paper bag, add one-fourth cup white wine, one-half onion finely chopped, six fresh (or ten canned) mushrooms, cut in small pieces, and one-fourth cup water. Press air from bag, fold open end over three times, fold sides and corners close to fish, first moistening the bag on corners and edges; lay in a dripping-pan and place in a hot oven. When bag is browned evenly (not burned) reduce heat, and bake fish one hour. (Bag will brown in ten minutes.) Remove from bag to serving platter and pour contents of bag over fish. Serve with the following sauce: SAUCE A L'ITALIENNE 2-1/2 tablespoons butter. 2 tablespoons finely chopped onion. 2 tablespoons finely chopped carrot. 2 tablespoons finely chopped lean uncooked ham. 1/2 teaspoon peppercorns. 3 cloves. 2 sprays marjoram. 3 tablespoons flour. 1 cup Brown Stock. 1-1/4 cups white wine. 1 clove garlic. 2 teaspoons finely chopped parsley. PROCESS: Brown butter in a sauce-pan, add onion, carrot, ham, peppercorns, cloves and marjoram, and cook five minutes. Add flour and stir until flour is well browned; add gradually stock and wine, strain, add garlic and simmer five minutes. Remove garlic and pour around Baked Lake Trout. Sprinkle with parsley. STUFFING FOR FISH 1 cup cracker crumbs. 2 teaspoons finely chopped parsley. 1 tablespoon finely chopped pickles. 1 teaspoon salt. 1 teaspoon grated onion. 3 tablespoons butter. 1/4 to 1/2 cup boiling water. PROCESS: Melt butter in hot water; add remaining ingredients in the order given. Mix lightly with a fork. BRUSSELS SPROUTS Look over, remove wilted leaves from sprouts, cover with cold water, let soak one-half hour. Cook in boiling salted water until tender when pierced with a wooden ske
PREV.   NEXT  
|<   25   26   27   28   29   30   31   32   33   34   35   36   37   38   39   40   41   42   43   44   45   46   47   48   49  
50   51   52   53   54   55   56   57   58   59   60   61   62   63   64   65   66   67   68   69   70   71   72   73   74   >>   >|  



Top keywords:

finely

 

chopped

 

tablespoons

 
butter
 
browned
 

minutes

 
garlic
 

parsley

 

teaspoon

 

boiling


teaspoons
 

Sprinkle

 

Remove

 

PROCESS

 

corners

 
marjoram
 

carrot

 

cloves

 

fourth

 
peppercorns

pepper

 
remove
 

leaves

 

sprouts

 

wilted

 

uncooked

 

tender

 
wooden
 

pierced

 

contents


platter

 

serving

 

ITALIENNE

 

sprays

 

salted

 

BRUSSELS

 

STUFFING

 

crumbs

 

cracker

 

simmer


strain

 

gradually

 

tablespoon

 

lightly

 

ingredients

 

pickles

 
grated
 

remaining

 

SPROUTS

 

cooking