June 15, 1955 Mock Squab "Veal Roulade", Risi Bisi, Cole Slaw Singapore, Scones, Lemon Puff Pie

Guests For Dinner

Mock Squab

Risi Bisi           Cole Slaw Singapore

Scones

Lemon Fluff Pie

Mock Squab "Veal Roulade"

Veal cut or slices from leg of veal
3 slices chopped cooked bacon
3 egg yolks
1 egg white
1/4 c. grated cheese
1/4 c. cracker crumbs
Milk to moisten
Season with salt, pepper, lemon juice, chopped parsley
Flour for dredging
3 sliced tomatoes
Bay leaf
1 small onion
1/4 c. butter
1/2 c. cream

Cut veal into pieces about 4" square. Add bacon to egg yolks and one egg white, slightly beaten, add cheese and cracker crumbs. Moisten with a little milk. Season with salt, pepper, lemon juice and chopped parsley. Spread each piece of veal with mixture. Roll and tie or fasten with skewers. sprinkle with salt, paprika and pepper. Dredge with flour and brown in butter. Add 3 sliced tomatoes, the bay leaf, onion and butter. Cook slowly for 30 minutes. Add 1/2 c. cream. Cover and continue cooking until tender. Serve on small slices of toast, straining pan gravy over the birds.

Risi Bisi

1 c. rice
1 qt. boiling water
1 t. salt
1 small onion
Small bunch parsley
1 c. cooked fresh peas
2 T. butter

Wash and rinse rice. Add to boiling water with the salt, onion, and parsley. Cook slowly for 20 minutes. Remove onion and parsley. Add peas and butter; mix well. Simmer for 10 minutes or until water is evaporated. Salt and pepper to taste.

Cole Slaw Singapore

1 cucumber
1/2 onion
1 cabbage
1 pimiento, chopped
1 green pepper, chopped
1 1/2 c. chili sauce
1 c. light cream
Juice of 1 lemon
1 T. minced chives
Salt, pepper

Soak cucumber in salted ice water for 1/2 hour. Press and add to cabbage and onion. Parboil pimiento and green pepper tor 2 minutes. Strain, chill, add to cabbage. Combine remaining ingredients and add to cabbage mixture just before serving.

Scones

2 c. flour
4 t. baking powder
2 t. sugar
1/2 t. salt
1/4 c. butter
1/2 c. cream
2 eggs, well beaten

Sift dry ingredients together. Cut in butter as for pie crust, add cream and eggs (reserve a little egg white). Toss on a floured board, roll into 3/4 inch thickness. Cut into small squares. Brush over with reserved egg white, sprinkle with sugar, bake in hot oven 425 degrees for 12 to 15 minutes.

Lemon Puff Pie

6 eggs, separated
1/3 c. lemon juice
Grated rind 1 lemon
3 T. boiling water
1/2 t. salt
1 c. confectioners sugar
Baked pie shell
6 T. granulated sugar

Beat egg yolks until lemon-colored. Add juice and rind, water, salt and sugar. Cook in double boiler until thick. Cool and fold in 3 of the egg whites, stiffly beaten. Beat other 3 egg whites with the 6 T. sugar to make a meringue. Fill baked pie shell; top with meringue and brown at 450 degrees for 3 1/2 to 4 minutes.