November 8, 1954 Foreign Recipes Week French Paupiette of Sole with Lobster Deeppoise, Lamb Chops -- Baker Style, Strawberry Souffle

Guest: Mr. Jules Bertin, Chef, Genesee Valley Club
 

Paupiette of Sole with Lobster Deeppoise

1 lb sole fillet
1 cooked lobster tail
2 oz. white wine
Juice of 1/4 lemon
1/2 oz. heavy cream
2 egg yolks
2 oz. drawn butter

Roll fillet of sole, put in buttered casserole dish, place slice of cooked lobster in between every sole filet. Bake in hot oven for 12 minutes with white wine and lemon juice, salt and pepper. Drain off the stock, put in a pan and reduce to one-third, add 1/2 oz. of heavy cream, bring to a boil for 1 minute. Add 2 egg yolks (do not let curdle), blend well and add 3 oz. of melted butter. Pour the sauce over the sole filet before serving.

Lamb Chops -- Baker Style

1 double lamb chop per person
1 large onion
 Peeled potatoes
1/4 oz. butter

Brown both sides of lamb chops lightly. Slice potatoes very thin. Slice onion and fry in butter for one minute only, add sliced potatoes, put in baking dish, cover with broth or water. Add salt and pepper to taste, 1 bay leaf. Place chops on top and bake in moderate oven, temperature 400 degrees, for 45 minutes after the dish starts boiling.

Strawberry Souffle

(4 persons)

1 pint crushed strawberries sweetened with 2 oz. sugar or 1 pint frozen strawberries (juice drained off)
2 egg yolks
4 egg whites
4 oz. sugar

Beat egg yolks with 2 oz. sugar, add a teaspoon of flour, add the strawberries, mix well. Add the egg whites whipped very stiff. Put in buttered deep dish, and bake in hot oven for 10 minutes. Do not overcook -- the souffle should be very creamy.

Editor's note: Trudy is on vacation this week. Ann Rogers is the guest announcer. Exact temperatures for two of the recipes were not provided.  I am guessing that a hot oven is about 450 degrees.