Showing posts with label Sauce. Show all posts
Showing posts with label Sauce. Show all posts

Friday, August 30, 2013

MUSSELS WITH EGG SAUCE - Recipe of the day

Mussels and barnacles in the intertidal near N...
Mussels and barnacles in the intertidal near Newquay, Cornwall, England. (Photo credit: Wikipedia)
A good washing with fresh water is sufficient for mussels that do not have any sand to be cleaned away. Put them on the fire with a sauce of oil, garlic, parsley and a pinch of pepper. Shake them and keep the saucepan covered seeing that they do not absorb all of the sauce. Take them out when they are open and prepare the following sauce: one or more yolks of egg, according to the quantity, lemon juice, one teaspoonful of flour, broth and some of their own juice. Cook this sauce until it becomes a smooth cream and pour it on the mussels when they are served.

Make something extraordinary.


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Saturday, August 24, 2013

Oyster Sauce. - Recipe of the day

Oysters, opened, ready for consumption, raw
Oysters, opened, ready for consumption, raw (Photo credit: Wikipedia)
Take the juice of the oysters, and to a pint put a couple of sticks of mace, a little salt and pepper. Set it on the fire—when it boils, stir in a couple of tea spoonsful of flour, mixed with milk. When it has boiled several minutes, stir in half a pint of oysters, a piece of butter, of[27] the size of a hen’s egg. Let them scald through, then take them up.








Make Something Extraordinary tonight.
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Wednesday, August 7, 2013

VEAL WITH TUNNY - Recipe of the day

Sliced veal with fresh chanterelle in cream sauce
Sliced veal with fresh chanterelle in cream sauce (Photo credit: Wikipedia)
Take two pounds of meat without bones, remove the fat and tendons, then lard it with two anchovies. These must be washed and boned and cut lengthwise, after put into the water one quarter of an onion larded with clover, one leaf of laurel, celery, carrot and parsley. Salt the water generously and don't put the veal in until it is boiling. When the veal is cooked, untie, dry it and keep it for two or three days in the following sauce in quantity sufficient to cover it.
Grind ¼ pound tunny fish preserved in olive oil and two anchovies, crush them well with the blade of a knife and rub through a sieve adding good olive oil in abundance little by little, and squeeze in one whole lemon, so that the sauce should remain liquid. Finally mix in some capers soaked in vinegar.
Serve the veal cold, in thin slices, with the sauce.
The stock of the veal can be rubbed through a sieve and used for risotto.

Make something extraordinary tonight.
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Friday, July 19, 2013

Gloucester Pea Shore Pie - Recipe Of The Day

Grease a deep pudding pan well. Cut any variety of fish desired into pieces weighing about two ounces. Free from bones and skin and then roll in flour and place a layer of fish, then a layer of thinly sliced tomatoes, a layer of thinly sliced potatoes and then a layer of prepared fish. Season each layer with salt, pepper and finely chopped green peppers. Pour over it two cups of thick cream sauce with One-half dozen clams,
One cup of cooked peas,
Two teaspoons of salt,
One teaspoon of paprika,
Two tablespoons of finely chopped parsley.

Cover with a crust rolled one-half inch thick. Bake in a moderate oven for one and one-quarter hours. Brush the pastry with milk and as soon as it browns lightly cover with a pie plate to prevent taking on too deep a color.

Make something extraordinary tonight.


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Monday, June 24, 2013

CHICKEN A LA MONTMORENCY; Recipe of the day

The Bing cherry owes its development to the Ch...
The Bing cherry owes its development to the Chinese-American horticulturalist Ah Bing. (Photo credit: Wikipedia)
Any recipe with the word "Montmorency" is apt to have
cherries in it. The sauce for this one is particularly
good and Frank liked it enough to spread the leftovers on
toast the next day at breakfast. If you don't want to
microwave the roaster breast, just cook it in your oven,
following the package directions. When I'm in a hurry, I
use this microwave recipe, but breasts are the hardest part
of the chicken to keep tender in a microwave because
they're fairly dry to begin with, and if you overcook them,
they'll get tough.
1 roaster breast
1 can (16-ounces) pitted dark sweet cherries
1/4 cup dry red wine
Water
5 teaspoons cornstarch
2 tablespoons red currant jelly (optional)
1 tablespoon butter or margarine
Salt and ground pepper to taste
Place breast, skin side down, on microwave-safe roasting
utensil. Cover with wax paper; microwave at HIGH (100%
power) 5 minutes. Reduce power to MEDIUM HIGH (70% power)
and cook 12 minutes per pound. Halfway through cooking
time, turn breast, skin side up; brush with drippings in
utensil. Re-cover with wax paper; complete cooking. Let
stand, covered, 15 minutes. Test for doneness after
standing; juices should run clear with no hint of pink
when breast is cut near bone.
Drain cherries, reserving syrup in a 4-cup glass container.
Place cherries and red wine in small bowl. Add enough
water to cherry syrup to measure 1 cup. Stir in
cornstarch, mixing until well blended. Microwave at HIGH 3
minutes, stirring twice. Stir cherries with wine into
thickened syrup. Continue cooking at HIGH 1 to 2 minutes
or until mixture thickens and boils for 1 minute. Add
jelly, if desir
ed, and butter; stir until smooth.
To serve, slice chicken and place on warm platter. Spoon
some of cherry sauce over chicken slices; pass remaining
sauce.

Get a new recipe each day right here on GVLN.
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Saturday, June 15, 2013

Recipe of the day - Stuffed Chile Pepper

chili peppers
chili peppers (Photo credit: marzbars)
Fry chile peppers until they puff under skin; cool and peel; cut out
stem, and with a spoon remove seed. Prepare a mixture of any kind of
meat, to a cup of meat, one tablespoon of chopped onion, one clove
garlic, one-half cup tomatoes, one-half cup of sliced olives, one-fourth
raisins--chopped very fine. Add one tablespoon vinegar, and cook in two
tablespoons hot lard; cool and fill the chile peppers. Beat desired
number of eggs separately, add a tablespoon flour, one of milk to each
egg, and season with salt and red pepper. Dip chile in batter, and fry
brown in hot lard, drain, sprinkle with chopped parsley; serve hot. A
prepared sauce may be served over chile or a white sauce with apple,
raisins, peach preserves or marmalades added to desired taste.
Delicious.
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