January 27, 1956 Lobster Tail Thermidor, Lemon Fluff Pie

Lobster Tail Thermidor

4 T. butter
4 T. flour
1 t. salt
1 t. paprika
1/2 t. dry mustard
1/4 t. nutmeg
1 1/2 c. hot milk and drained canned mushroom liquor
1/2 c. cream
4 (6 oz.) diced, boiled lobster tails
1/2 c. drained canned mushrooms
3 T. sherry
1 c. soft bread crumbs
2 T. butter, melted
Shells from lobster tails
Lemon wedges

Melt butter, add flour, salt, paprika, mustard and nutmeg. Add hot cream, milk and mushroom liquor gradually and cook until thickened. Mix in lobster meat and sherry. Refill shells. Combine bread crumbs and butter. Sprinkle over filled shells. Brown lightly under broiler. Serve with lemon wedges. Serves 4.

How to Boil Lobster Tails:

Lobster tails
Salt
Bay leaf
1/4 c. white wine
1 small onion, chopped
Dash of cayenne

Place lobster tails in saucepan and cover with boiling water. Add 1 T. salt and 1 bay leaf for each quart of water. Add wine, onion and cayenne. Cover and bring to a boil. When water boils, lower heat and simmer as per table below.

Note: To remove meat easily, drain off hot water, drench with cold water and cut through under shell with kitchen scissors. Insert fingers between shell and meat and pull firmly. In recipes calling for diced boiled lobster, chill meat to dice easily.

Timetable For Preparing Lobster Tails For Boiling (In minutes)

Weight      4 oz.      5 oz.      6 oz.      7 oz.      8 oz.      9 oz.      10 oz.      11 oz.      12 oz.
Thawed      5            6           7           8            9           10           11            12           13
Frozen        7            8           9          10          11          12           13            14           15

Lemon Fluff Pie

1 8" baked pie shell
Juice and rind 1 lemon
4 eggs, separated
1/2 c. sugar
2 T. cornstarch
4 T. water
1/2 c. sugar
4 T. sugar

Heat juice and rind of lemon in double boiler. Combine egg yolks with 1/2 c. sugar mixed with 2 T. cornstarch and 4 T. water. Add to lemon in double boiler and cook until thickened. Cool. Beat 2 of the egg whites, add 1/2 c. sugar and fold into the cooled custard. Fill shell. Top with meringue made from remaining 2 egg whites and 4 T. sugar. Brown in 350 degrees for 7 minutes.

Suggested Friday Fare: Lobster Thermidor, Lima Beans, Baked Potatoes, Green Salad, Lemon Fluff Pie.

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.