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Pouilly Fume

A delicate and aromatic white wine, Pouilly Fume is generally considered to be the single best wine produced in the Loire area of France. Pouilly Fume is an excellent accom-paniment to fish dishes. Serve Ponding de Viande with a green vegetable for lunch or dinner. – /

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Poulet Brandade

A succulent yet easy-to-make dish, Poulet Brandade (poo-lay brahn-dad) may be served with Brussels Sprouts Creole and Duchess Potatoes really excellent meal. A well-chilled white Burgundy wine, such as Montrachet would be a good accom- paniment. 1×4 lb. chicken, cut into serving pieces 1 teaspoon salt 1 teaspoon black pepper 2 oz. butter 2 shallots,…

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Potted Tongue

An excellent zoay to use up leftover tongue, Potted Tongue is ideal for picnics or cold buffets where the food is prepared in advance. It may be kept for up TO 1 week in the refrigerator. If Potted Tongue is chilled for longer than 2 hours leave it at room temperature for I hour before…

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Pouding d’Avocat

A subtly flavoured ice-cream, Pouding d’Avocat (poo-ding dah-voh-kah) is made with sour cream and ripe avocados. Serve with a lemon sauce or just by itself. To make this dessert, you will need an icecream container equipped with paddles. 4 ripe avocados, halved and stoned juice of 1 lemon 3 drops green food colouring 8 fl….

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Pouding de Viande

A useful recipe for using up leftover cooked meat, Pouding de Viande (poo-ding d’vee-ahnd) may be made with lamb, pork, chicken, or a mixture of these. It makes a filling dinner or lunch, served with a green vegetable. 1 pint bechamel sauce 4 egg yolks 2 tablespoons vegetable oil 1 large onion, finely chopped 2…

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Potted Hare

This is a traditional English dish and, although recommended in the eighteenth century as part of a breakfast menu, it is now more usually served as a delicious and tasty first course, with hot buttered toast. 10 SERVINGS 2 lb. boned hare, cut into 1-inch pieces 4 fl. oz. red wine 1 tablespoon red wine…

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Potted Herrings

Potted Herrings make a delicious first course spread on thin, hot buttered toast, with a wedge of lemon squeezed over the fish. Alternatively, it can be used as an excellent sandwich filler. Potted Herrings may be kept for up TO 3 days in the refrigerator. 6 herrings, cleaned and roes reserved z teaspoon salt 2…

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Potted Cheese

This is a simply made cheese mixture for spreading on toast or savoury biscuits. It will keep for up TO 10 days in the refrigerator. If you chill Potted Cheese in the refrigerator for longer than 4 hours leave it at room temperature FOR 1 hour before serving. 10- 1 lb. Cheshire or Cheddar cheese,…

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Potato Scones

Potato Scofies are cooked on a griddle and served hot with butter. They are also excellent served with bacon for breakfast. 1 lb. potatoes, cooked and peeled 4 oz. plus 1 tablespoon flour 1 teaspoon salt l1 teaspoon cayenne pepper 1 oz. butter, softened 1 tablespoon cold water Drain the potatoes and mash them with…

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Poteca

SWISS YEAST CAKE A delicious sweet bread filled with a cream, Poteca (poh-tay-kah) may be served sliced and spread with butter. TWO 1-POUND LOAVES | oz. fresh yeast 4 oz. plus 2 teaspoon sugar 3 teaspoons lukewarm water 8 fl. oz. milk 4 oz. plus 2 teaspoons butter 12 lb. flour 1 teaspoon salt 2…

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Pottage

Pottage is a thick, economical soup made from the cheaper cuts of meat and vegetables, although meat is not always used. The soup is cooked for a long time and barley, lentils and other pulses are often included to make it more substantial.

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Potato Puffs

Delicious and unusual, Potato Puffs are best served with grilled steak or chops. 2 oz. plus 1 teaspoon butter, melted 2 lb. potatoes, cooked, peeled and mashed 2 eggs, well beaten 3 tablespoons flour 6 spring onions , trimmed and finely chopped 1 teaspoon salt 2 teaspoon black pepper 1 tablespoon finely chopped fresh parsley…

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Potato Salad

This simple Potato Salad with mayonnaise dressing may be served with cold meat or as one of a selection of salads. Use the green part of the leeks for this recipe and save the white parts for future use. 1 lb. potatoes, cooked, peeled and sliced 4 fl. oz. mayonnaise 1 tablespoon lemon juice 1…

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Potato Salad with Herbs

Potato Salad with Herbs should be made with fresh herbs for the best result. 1 lb. potatoes, cooked and peeled 8 spring onions , trimmed and chopped 1 tablespoon chopped fresh parsley 2 teaspoons chopped fresh basil 1 teaspoon chopped fresh marjoram 2 teaspoon chopped fresh lemon thyme 2 teaspoon chopped fresh fennel leaves 6…

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Potato Fritters

Potato Fritters, potatoes fried in crispy batter, tastes delicious served as an accompaniment to meat or fish dishes. 1 lb. potatoes, peeled, parboiled and cut into j-inch thick slices 4 tablespoons flour sufficient vegetable oil for deep- frying 10 fl. oz. Fritter Batter II Dry the potato slices thoroughly with kitchen paper towels. Place the…

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Potato and Herring Salad

This is an adaptation of a popular Danish dish. Rolhnop herrings may be used, but Scandinavian pickled herrings have a more subtle flavour. 1 lb. potatoes, cooked, peeled and sliced 4 pickled herrings, cut into strips 2 cooking apples, peeled, cored and cut into julienne strips 1 pickled cucumber, cut into julienne strips 1 tablespoon…

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Potato Kugel

This savoury potato cake may be served with grilled pork chops or with grilled bacon and sautecd mushrooms. If you cannot buy potato flour, cornflour may be substituted. 6 SERVINGS 1 tablespoon butter 4 eggs, lightly beaten 2 lb. potatoes, cooked, mashed and kept warm 1 oz. potato flour 2 teaspoon baking powder 1 teaspoon…

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Potato and Cheese Pie

An economical supper dish, this Potato and Cheese Pie is a favourite with children and is very easy to make. The mixture may also be served as a vegetable accompaniment to plain fish dishes. 2 oz. plus 1 teaspoon butter 1 ½ lb. potatoes, cooked, peeled, mashed and kept warm 2 medium-sized onions, finely chopped…

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Potato Croquettes

Delicious sewed with almost any meat, fish or vegetable dish, Potato Croquettes are quick and easy to make. 1 ½ lb. potatoes, cooked, peeled and mashed 1 egg yolk 2 oz. butter 2 fl. oz. hot milk 1 teaspoon salt ½ teaspoon black pepper 1 teaspoon chopped fresh parsley 1 egg, lightly beaten 4 oz….

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Potato

The potato is one of the most important food plants in the world. The Irish or white potato, solanum tuberosum, which now grows commonly in Europe and North America, is the descendant of a plant which originated in the Andes in South America. The plant is a perennial of the solan-acene family. It grows to…

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Potato Bread

This is a light, smooth-textured bread which cuts well if kept for one day. Potato Bread may be used for open sandwiches or savoury gateaux. It is also delicious eaten on its own, spread with butter. 2- 2 oz. plus 1 teaspoon butter 2- oz. fresh yeast 1 tablespoon plus ½ teaspoon sugar 2 tablespoons…

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Potato Casserole

A hearty and warming meal for the family, Potato Casserole is ideal for cold winter nights. 1 oz. butter 2 shallots, coarsely chopped 2 celery stalks, trimmed and coarsely chopped 1 garlic clove, crushed 2 lb. potatoes, peeled and thinly sliced 8 oz. carrots, scraped and thinly sliced 4 streaky bacon slices, chopped 14 oz….

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Potage Crecy

A delicate and very easy-to-make soup, Potage Crecy (poh-tahj kreh-see) makes a delicious first course. Serve with crusty French bread and butter. 4-6 1½ oz. butter 1 large onion, finely chopped 1 lb. carrots, scraped and finely chopped 2 tablespoons long-grain rice, washed, soaked in cold water FOR 30 minutes and drained 1 teaspoon salt…

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Potage d’Hiver

A classic soup, Potage d’Hiver (poh-tahj d’ee-vair) is made with dried beans and split peas which are pureed with fresh vegetables. The necessity of using dried vegetables in the winter is thought to have given this soup its name. 2 pints water 6 oz. dried kidney beans, soaked overnight in cold water and drained 8…

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Potage Paysanne

Potage Paysanne (poh-tahj pay-zahn) is a classic French vegetable soup, warming and filling and suitable for a light lunch or snack. Serve it with thin slices of French bread.2 oz. butter 4 medium-sized carrots, scraped and finely shredded 1 medium-sized turnip, peeled and shredded 1 large leek, white part only, finely shredded 4 celery stalks,…

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Potage au Brocoli

Potage au Brocoli (poh-tahj oh broh-koh-lee) is an economical and warming soup, delicious, served with crusty bread. In this recipe a short, cooked, pasta such as macaroni may be substituted for the rice and leeks may be used instead of spring onions when these are not easily obtainable. 12 spring onions , washed and finely…

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Pot Roast

Pot roasting is a method of cooking meat or poultry with vegetables in a heavy saucepan or casserole with a tightly fitting lid on top of the stove. Traditionally, meat and vegetables are browned in fat and then covered and cooked slowly over low heat, the cooking time depending on the weight of the meat….

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Portuguese Kebabs

Succulent pieces of pork and lamb marinated in garlic, herbs and sherry, Portuguese Kebabs makes a delicious meal for an informal dinner party. Serve Portuguese Kebabs with boiled rice and a crisp green salad. 4-6 1 lb. pork fillets, cut into 1-inch cubes 1 lb. boned shoulder of lamb, cut into I-inch cubes 4 garlic…

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Portuguese Potatoes

A filling potato accompaniment to grilled meat or fish, Portuguese Potatoes are ideal to serve at an informal dinner. 4-6 SERVINGS 3 large potatoes, peeled 1 teaspoon salt 2 tablespoons olive oil 1 medium-sized onion, finely chopped 1 garlic clove, crushed 14 oz. canned peeled tomatoes Place the potatoes in a large saucepan. Pour over…

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Portuguese Wines

Portugal is an important supplier of everyday wine to the world – and will become increasingly so as French and German wines continue to escalate in price and become, relatively at least, less available in the cheaper price ranges. White, rose and red wines are all pro-duced in Portugal, and abundantly. Of the three, the…

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Posset

Posset is an old-fashioned British drink made from spiced milk or cream, curdled with wine, sherry, beer, treacle, or molasses. The drink, which may be thickened with egg yolks or white bread, is traditionally served hot in special china posset dishes. Possets were considered beneficial to health in the olden days – they were often…