Family Weekly Cookbook
MELANIE DE PROFT, Food Editor
VEAL ESPAGNOLE
Here is a delightfully exotic variation of Veal a la
Ampurdanesa, a dish presumably deriving its name
from the ancient, now-buried city of Ampurias.
to prepare: 40 min.
2 tablespoons cooking oil
2 lbs. veal cutlet, cut in
serving-size pieces
1 medium-size onion, chopped
Vi cup tomato puree
1 cup quick meat broth
(use 1 beef bouillon cube
and 1 cup hot water)
Vi cup toasted blanched almonds
Vi sq. (Vi oz.) unsweetened chocolate
4 shreds saffron
1 Vi teaspoons mixed spices
1 teaspoon salt
Vi teaspoon black pepper
Vi lb. lean cooked ham,
cut in narrow strips
Vi lb. mushrooms, sliced
lengthwise through stems
1. Heat the oil in a large skillet. Add veal and
brown on both sides. Remove from skillet and keep
warm.
2. Cook onion in oil remaining in skillet until onion
is soft Stir in tomato puree and meat broth; sim
mer, uncovered, 5 min.
3. Pound the almonds, chocolate, saffron, mixed
spices, salt, and pepper in a mortar with pestle
(usually available in housewares section of depart
ment store). Add 2 tablespoons of broth-tomato
mixture and stir until well blended. Stir into mix
ture in skillet. Stirring constantly, cook until sauce
is thoroughly heated.
4. Transfer veal to sauce in skillet. Top with ham
strips and sliced mushrooms. Cook until thoroughly
heated. Lift meat onto heated platter and spoon
sauce over it
About 6 servings
RUMAKI
Tantalizing, marinated morsels from the Oriental
world appetizers you must not overlook.
to prepare: 20 min. to broil: 10 Mm.
(allow 30 min. for marinating)
Vi lb. chicken livers
IVi tablespoons honey
1 tablespoon soy sauce
2 tablespoons cooking oil
Vi clove garlic, crushed
1 5-oz. can water chestnuts, drained
1 8 slices bacon, cut in halves or thirds
1. Rinse chicken livers with cold water; drain on
absorbent paper. Cut into quarters and put into a
bowl. Pour a mixture of honey, soy sauce, cooking
oil, and garlic over livers; cover. Let stand about 30
min., turning pieces occasionally. Remove livers
from marinade and drain on absorbent paper.
2. Cut each water chestnut into quarters. Wrap a
piece of bacon around a piece of chicken liver and
a piece of water chestnut; secure with a wooden
pick.
3. Arrange appetizers on broiler rack and place in
broiler with tops of appetizers about 2 in. from
source of heat Broil, turning once with tongs, about
10 min., or until bacon is cooked. Serve hot
About 3 doz. appetizers
PAPRIKA POTATOES
Germany and Hungary both might claim this hearty
dish, rich with sour cream and generously spiced
with paprika. Wonderful with Thuringer sausage!
to prepare: 35 min.
6 medium-size (about 2 lbs.)
potatoes, cooked and cut in cubes
2 tablespoons butter
Vi cup chopped onion
2 tablespoons flour
1 teaspoon paprika
Vi teaspoon salt
2 cups quick meat broth,
cooled (use 2 beef
bouillon cubes and
2 cups hot water)
1 cup thick sour cream
2 tablespoons tomato paste
1. Heat butter in large heavy skillet Add onion and
cook until golden. Blend in flour, paprika, and salt
Heat until mixture bubbles; remove from heat. Add
cooled meat broth gradually, stirring constantly.
Bring to boiling; cook 1 to 2 min.
2. Remove from heat Stirring vigorously, add in
very small amounts a mixture of the sour cream and
tomato paste. Gently mix potatoes into the sauce
and cook over low heat, moving and turning con
stantly with a spoon, 3 to 5 min., or until thoroughly
heated. (Do not boil.)
3. Turn into a serving dish and garnish with sprigs
of parsley.
About 6 servings
4"' ... t TV-'"
: - v. - :
Chocolate cake, cut in thin layers and filled with
creamy-rich frosting, reflects Italian feeling on a
lovely Venetian glass plate, with accessories sug
gesting the rococo art of the canal city. Expresso
coffee, with dollops of whipped cream and cinnamon-stick
stirrers, accentuates the Italian theme.
BEARNAISE SAUCE
A famous French sauce which enhances grilled
steaks, chops, sweetbreads, chicken, fish, and
cooked vegetables such as asparagus and broccoli.
to prepare: 25 min.
2 egg yolks
2 tablespoons cream
Va teaspoon salt
1 peppercorn, crushed
Few grains cayenne pepper
1 to 2 tablespoons lemon juice
or tarragon vinegar
Vi cup butter
2 tablespoons finely chopped
herbs such as chervil, tarragon,
shallots (or green onion
or chives), and parsley
1. Beat egg yolks and cream with whisk beater in
top of a double boiler until mixture is thick and
light colored. Blend in salt, peppercorn, and cay
enne pepper. Place over hot (not boiling) water.
(Bottom of double-boiler top should not touch
water.)
2. Slowly beat in lemon juice. Cook over simmer
ing water, beating constantly with whisk beater
until sauce is the consistency of thick cream. Re
move double boiler from heat, leaving top in place.
3. Add butter, teaspoon at a time, beating con
stantly until butter is melted and thoroughly
blended into mixture. Blend in the herbs.
4. Serve immediately. (If necessary, sauce may be
kept warm 15 to 30 min., covered, over hot water. .
Stir occasionally.)
1 cup sauce
8 Family Weekly, January 10, I960