Posts Tagged ‘a’
Apple Mousse a la Chantilly
Author: admin
The basis of this dessert, Apple Mousse a la Chantilly, is apple `marmalade’ or ‘butter’ flavoured with vanilla essence rather than with the usual cinnamon, cloves and lemon. The apples should be of a well-flavoured dessert variety.
Posted in 
A Spanish dish, Almejas a la Marinera is clams steamed in white wine and covered with a sauce of tomatoes, onions and garlic. If clams are not available small oysters or cockles can be substituted. This dish may be served as a main course with buttered rice, cooked with a bay leaf, and a salad of lettuce and spring onions [scallions]. For a first course halve the quantities and serve with crusty rolls or French bread.
Agneau a la Hongroise
Author: admin
An unusual lamb stew, Agneau a la Hongroise is flavoured with paprika and mushrooms. A good main dish at lunch or dinner, it may be served with buttered noodles and a fresh, green salad.
6 SERVINGS
3 lb. lower ribs or shoulder of lamb, boned
5 oz. [ cup] butter
teaspoon salt
1 level tablespoon paprika
2 medium-sized onions, peeled and chopped
2 tablespoons flour
6 fl. oz. white wine
10 fl. oz. [1 cups] veal stock, or
stock made with a veal or
chicken stock cube
1 bouquet garni, consisting of 1 heaped teaspoon of equal quantities of crushed, dried parsley, thyme and bay leaf, tied in a piece of cheesecloth
2 tablespoons tomato puree
8 oz. [1 cup] mushrooms, washed, stalks trimmed and sliced
10 fl. oz. [11 cups heavy] double cream 2 tablespoons chopped fresh parsley
CHICKEN A LA KING
Author: admin
This dish can be made a day or two in advance and kept covered in the refrigerator until required. Serve with plain boiled rice, to help mop up the juices.