Aubergine and Lamb Stew

Aubergines and lamb are an excellent com-bination. In this stew, the addition of coriander seed, mint and garlic enhances their flavour. A bowl of chilled yogurt, to which ( half a diced cucumber has been added, makes an excellent accompanying salad. 2 aubergines 1 tablespoon plus 1 teaspoon salt 5 tablespoons olive oil 2 lb. … Read more

Aubergine Salad

This Greek dish is usually served as a mezc, or appetizer, as an accompaniment to an aperitif. Traditionally, flat Greek bread is dipped into the aubergine puree. It can also be served as a salad. If you find the natural greyish colour of the puree unattractive, add 2 or 3 drops of red food colouring. … Read more

Asynpoeding

A South African pudding, Asynpoeding (ah-sane-poo-ding) is an unusual ginger flavoured dessert baked with a vinegar flavoured syrup. Serve hot with custard. 6 oz. butter 6 oz. sugar 3 eggs ½ teaspoon salt 14 oz. sifted flour 2 teaspoons ground ginger 2 teaspoons bicarbonate of soda a little milk 6 oz. pineapple jam 1 pint … Read more

Aubergine

The fruit of a plant native to Southern Asia, the aubergine is now widely grown in tropical, subtropical and warm temperate regions of the world. A member of the potato family, it is also known as eggplant, brinjal, meianzana, garden egg and patlican. There are many varieties of aubergines, which range from dark purple to … Read more

Aubergines Farcies Duxelles

Aubergines Farcies Duxelles (oh-bair-jeen FAHR-see doo-scll) may be served as a first course or as an accompaniment to roast lamb or grilled, sauteed or roast chicken. This dish may be prepared the day before it is baked. It is also an ideal dish for freezing. When the aubergines are stuffed, allow them to cool. Place … Read more

Aspic

Aspic is a jelly (the French term is gelee) made from strong chicken, veal, beef or fish stock. This stock is so strong in gelatinous matter that it is not necessary to add any gelatine. There are occasions, however, when to save time or money it is advisable to use gelatine. The quantity of gelatine … Read more

Aspic-I

This is an elaborate recipe for making aspic. The setting depends upon the gelatinous matter in the ingredients. Both the preparation and the cooking take a long time. ABOUT 31/2-4 PINTS 1 calf’s foot, skinned and cleaned 5 lb. veal or beef bones and meat, chopped into 3-inch pieces, poultry carcasses and giblets 4 oz. … Read more

Aspic-II

This is a recipe for a very quick, easy and inexpensive aspic jelly. Although the result lacks the flavour of aspic made from bone stock, it is quite acceptable. APPROXIMATELY § PINT chicken stock cube pint boiling water 1 oz. gelatine 1 fl. oz. dry white wine Put the stock cube in a mixing bowl. … Read more

Aspic de Pommes

A dessert with a pleasing texture, Aspic de Pommes water 1 lb. sugar 1 tablespoons lemon juice 4 oz. mixed glace fruit, cherries, angelica, pineapple or orange 1 teaspoon grated lemon rind 1 fl. oz. sweet sherry 8 fl. oz. double cream beaten Grease a 14 -pint mould with 1 teaspoon oil. Reserving a few … Read more

Assiette Anglaise

The French culinary term for an assort-ment of cold meats served on one plate, Assiette Anglaise (AH-see-YET on-glaze) always includes a slice of York ham, a slice of beef tongue, a slice of roast beef and, sometimes, slices of galantine and brawn. It is garnished with chopped aspic and cress and is usually served at … Read more

Asti Spumante

One of Italy’s best known sparkling white wines, Asti Spumante (ah-stee spoo-MAHN-teh) is made from Muscat grapes, which are grown in the vineyards of Asti and other Piedmontese vineyards. Always sweet and sometimes very sweet, it is preferable to drink this wine well chilled with the dessert or fruit course at the end of a … Read more

Asparagus au Beurre

As well as making a simple but elegant hors d’oeuvre, asparagus is a delicious vegetable accompaniment to meat and fish dishes. The season for fresh asparagus is a short one so frozen asparagus may be used in any other asparagus recipe. 1 lb. frozen asparagus pints water 1 tablespoon plus -J. teaspoon salt 6 tablespoons … Read more

Asparagus Cream Soup

This delicious soup is made with fresh asparagus, cream and eggs. The base is a home-made vegetable stock zohich should cook for at least 2 hours. 2 lb. asparagus 1 small onion, finely sliced 10 fl. oz. ½ cups water 1 teaspoon salt 4 grindings fresh black pepper 4 tablespoons flour 2 tablespoons butter 2 … Read more

Asparagus au Gratin

Asparagus au Gratin (oh GRAH-tanJ may be served as a first course or as a vegetable dish with the main course for lunch or dinner. It goes well served with chicken breasts, veal escalopes, brains, sweetbreads and egg dishes. 4 SERVINGS 3 lb. fresh asparagus 1 blade of mace or ½ teaspoon ground mace 1 … Read more

Asparagus aux Oeufs

A delicately-flavoured dish, Asparagus aux oeufs (pz-erf) is an elegant way to serve this vegetable. It makes a good first course or light lunch or supper dish. This sauce is quick and easily prepared. 3 lb. fresh asparagus 3 hard-boiled eggs, shells removed and chopped 2 tablespoons finely chopped parsley 4; teaspoon salt 4 grindings … Read more

Asparagus Polonaise

Vegetables Polonaise are sprinkled with buttered breadcrumbs and sieved eggs. Asparagus is most delicious served with this classic garnish. 3 oz. butter 1 oz. cup fine breadcrumbs, made from stale bread 1 lb. asparagus, cooked and drained hard-boiled egg, sieved 1 tablespoons chopped parsley Melt the butter in a small saucepan. Add the breadcrumbs and … Read more

Asparagus with Sour Cream

Served with grilled meat, chicken or fish, this casserole, which is very easy to prepare, will make the most simple meal quite elegant. 1 tablespoon margarine 3 lb. asparagus, cooked and drained 2 teaspoon garlic salt freshly ground black pepper 12 fl. oz. sour cream 6 oz. dry breadcrumbs 3 tablespoons melted butter 1 tablespoon … Read more

Asparagus Timbale

This savoury asparagus custard, accompanied by Hollandaise sauce, makes an excellent light lunch or supper dish, or may be served as an accompaniment to grilled chicken or fish. It can be prepared in advance and reheated before serving. 1 lb. fresh, boiled asparagus, or 1 lb. frozen asparagus eggs 1 teaspoon salt 1 teaspoon grated … Read more

Artichoke Hearts a l’AUemande

Vegetable dish for lunch or dinner parties, Artichoke Hearts a UAlle-mande may be served as an accompaniment to veal, cold meats or sauteed chicken. 12 artichoke hearts 14 pints cold water 2 tablespoons lemon juice 1 teaspoon salt 1 ½ oz. butter 10 fl. oz. Allemande Sauce Bring the water to a boil in a … Read more

Artichoke Hearts in Butter

This is a simple, well-flavoured dish which can be served as a first course or as vegetable accompaniment to chicken, veal or egg dishes. 12 artichoke hearts, cooked and cut into quarters 4 oz. butter 4 tablespoons chopped shallots or spring onions 2 teaspoon salt freshly ground pepper 4 tablespoons chopped parsley Preheat the oven … Read more

Artichoke Hearts with Herbs

An unusual vegetable dish for a lunch or dinner party, this may accompany veal, roast or sauteed chicken and egg dishes. 12 fresh artichoke hearts H pints cold water 2 tablespoons lemon juice 1 teaspoon salt 1 ½ oz. butter 2 teaspoon dried chervil ½ teaspoon chopped parsley Bring the water to the boil in … Read more

Asbestos Mat

Mats made of asbestos, a grey fibrous mineral, are noncombustible, reflect heat and are good insulators. For these reasons, the mats can be placed under a saucepan when an extremely low heat is required, or to prevent burning. They can also be used on the stove under a utensil which is not fireproof, to prevent … Read more

Ashe Reshte

Ashe Reshte (ah-sh RESH-teh)ersian recipe, is a tasty, unusual and filling soup. It is ideal to serve on cold winter evenings. 4 lb. minced beef 1 medium-sized onion, chopped finely -½ teaspoon ground cinnamon grated rind of ½ lemon freshly ground black pepper I2 teaspoons salt 2 pints water 2 oz. dried peas 2 oz. … Read more

Asparagus

Asparagus is a member of the lily family of which there are more than a hundred species. The best known species is garden asparagus, which is now grown in most temperate and subtropical regions of the world. Wild asparagus was known to the early Greeks and to this day it grows on the Mediterranean coast. … Read more

Artichoke Hearts

Artichoke hearts are the tender, fleshy bases of artichokes. They make a delicious but rather expensive hors cVoeuvre. They may be stuffed with mushrooms, spinach, pate or sausage meat mixed with chopped onions. As a vegetable course for a dinner or lunch party, they may be braised with butter or served with a Mornay or … Read more

Artichoke Heart Souffle

Serve this unusual souffle as a first course or as the main course for lunch or supper. It may be accompanied by allumette potatoes and a salad of cold, cooked French beans with a vinaigrette sauce, or a tossed green salad. A well-chilled, light, dry, white Italian or French would go well with thissouffle. 2 … Read more

Artichokes Braised with Mixed Vegetables

77«5 fosty artichoke casserole with the addition of other vegetables makes a nourishing and economical dish. For a complete meal, sausages or bacon may be added with the vegetables. It can be prepared in advance and reheated before serving. 4 large artichokes 4 pints water 1 tablespoon plus 1 teaspoon salt 4 oz. butter 4 … Read more

Artichokes with Dill Sauce

Artichokes with Dill Sauce is a way artichokes are served as a first course in Greece. The dill sauce gives the artichokes an unusual flavour. 6 tablespoons lemon juice 4 tablespoons flour 8 fl. oz. water 6 medium-sized artichokes 8 fl. oz. olive oil 1 medium-sized onion, chopped 3 tablespoons finely chopped fresh dill or … Read more

Artichokes a la Grecque

Pickled baby artichokes make a piquant hors d’oeuvre or may be served as part of an antipasto. The artichokes must be very small, tender and completely edible. 20 baby artichokes, outer leaves removed and the remaining leaves cut short pints water juice of 3½ lemons 1 fl. oz. olive oil ½ teaspoon coriander seeds 6 … Read more

Artichokes a la Provencale

This is a classic French method of cooking artichokes. Served on its own it makes an attractive and unusual hors d’oeuvre. It is also an excellent vegetable accompaniment to grilled chicken. 4 artichokes 2 pints water 24 teaspoons salt 2 tablespoons olive oil 2 onions, finely chopped 4 slices bacon, rinds removed and cut into … Read more

Artichokes Stuffed with Pork and Almonds

This is an unusual and rather expensive way to serve artichokes. They may, how-ever, be served as a main course for lunch or supper. Serve some melted butter mixed with a few drops of lemon juice into which the artichoke leaves and hearts can be dipped. 4 large artichokes lemon quartered 1 fl. oz. lemon … Read more

Artichokes Stuffed with Prawns and Spicy Mayonnaise

Cold artichokes filled with prawns and herbs and anchovy flavoured mayonnaise makes an attractive first course for a dinner party or a tasty and appetizing main dish for a summer lunch. This recipe uses a homemade mayonnaise but a bought one may be substituted if time is short. 6 artichokes juice of 1 lemon 4 … Read more

Artichokes with Veal and Peppers

This is a decorative supper dish which is worth the time and effort required to prepare it. Serve a sauce with it of melted butter mixed with a few drops of lemon juice for the artichoke leaves and heart. 4 artichokes lemon, halved 1 fl. oz. lemon juice enough boiling water to cover the artichokes … Read more

Arrack

Derived from the Arabic araq, meaning sweat and juice, arrack is the name for a wide range of strong, rough spirits which are distilled from whatever in- gredients are widely and cheaply available. In Asia these ingredients include fermented rice, dates, palm sap, molasses, grapes or grain. In the Middle East and the Balkans, arrack … Read more

Arrosto Perugina

This roast loin of pork, flavoured with fennel, cloves and garlic and basted with dry white wine, can be served hot or cold. An Italian dish, Arrosto Perugina (ah-ROH-sto per-roo-jEE-neh) is roasted in a slow oven so that the meat remains moist and juicy. Serve it with a green salad and white wine. 4 TO … Read more

Arrowroot

Arrowroot is a pure starch which is obtained from the root of a tropical plant. Dried in the sun, the root is ground to a fine, white powder. Very nutritious, arrowroot is easily digested and was once a popular ingredient in foods for children and invalids. Used for thickening sauces, soups and puddings in place … Read more

Arroz con Polio

A chicken and rice dish from Spain, Arroz con Polio (ah-ROHS kohn poh-loh) is flavoured with garlic and spices. Cooked in a casserole it makes a delicious main course. 3 tablespoons vegetable oil 6 slices streaky bacon, chopped x 51b. chicken, cut into serving pieces. 1 tablespoons seasoned flour 2 onions, chopped 1 garlic clove, … Read more

Artichoke

This is the name given to three quite different vegetables, the globe artichoke, the JERUSALEM ARTICHOKE, and the JAPANESE, or Chinese ARTICHOKE. The globe, or leafy artichoke, which looks like a large thistle, is indigenous to Europe and North Africa, but is now grown in almost every part of the world. There are many varieties … Read more

Artichokes, Boiled

Boiled artichokes may be served hot with melted butter, Hollandaise sauce, or various cream sauces. They may also be chilled and served with vinaigrette sauce or mayonnaise. They make a delicious first course, but they can also be served instead of a salad or as the vegetable accompaniment to a meat dish. The dechoking of … Read more

Aromatic Bitters

Aromatic bitters are alcoholic drinks flavoured with roots, barks, herbs or fruits. They are drunk either as aperitifs to whet the appetite, as liqueurs after a meal, or are used in small quantities in mixed drinks. Some aromatic bitters, for example Orange Bitters, are sold under the name which gives them their predominant flavour. But, … Read more

Ardei cu Untdelemn

A Romajiian sweet pepper salad, Ardei cu Untdelemn (ahr-DAY koo oon-deh-LEM) can be served as an hors d’oeuvre, as a salad course as accompaniment to a meat dish. The peppers in the marmade, withoui the cheese and olives, can be kept in a jar with a tight fitting lid and stored in the refrigerator for … Read more

Ardei Umplutzi cu Orez

An unusual way of cooking peppers which comes from Romania, Ardei Umplutzi cu Orez (ar-DAY- oom-plootz koo oh-rayz) makes an excellent accompaniment to any braised meat. large green peppers ft. oz. yogurt chopped parsley 2 tablespoons oil 2 onions, finely chopped 2 stalks celery, finely chopped 6 oz. cooked long grain rice 2 tablespoons chopped … Read more

Arlesienne

A French cooking term, a l’Arlcsicnne (ah lahr-LAYZ-ycn) is used to indicate dishes garnished in three different ways. One consists of sautecd aubergines, tomatoes, onion rings, and A Romanian dish, Ardei Umplutzi cu Orez is stuffed peppers in a tomato sauce topped with yogurt. another is applied to a garnish of small, whole tomatoes fried … Read more

Armagnac

Famous brandies distilled in the Gers Department of France, armagnacs are considered to be equal to the best cognacs. The sandy soil of the vineyards produces a special wine from which the brandies are distilled in one operation. The resulting liquid is aged in barrels made of black Gascony oak which imparts a distinctive flavour … Read more