Bringing the food, fashion, and decor of the Mid Century to today through a delightful blog.
Entrees - F
Recipes Are Listed Alphabetically
Filets Of Turkey With Rice
Turkey Breast Fillets
1 Egg
2 Tablespoons Water
Bread Crumbs
3 Cups Turkey Stock
1 Cup Rice
1/2 Teaspoon Onion Juice
1 Teaspoon Salt
2 Teaspoons Butter
1 Tablespoon Grated Cheese
Pepper
6 Tablespoons Oil or Fat
Skin breast of cooked turkey and separate into filets about 1/2 inch thick. Beat egg and add water. Dip filets into egg, then into crumbs, then egg again. Chill. Heat stock with rice, onion juice and 1/2 Teaspoon salt; cover and simmer until liquid is absorbed. When rice is tender add butter and cheese. Season with remaining salt and pepper. Cook filets in hot oil until browned on both sides. Heap rice in center of hot dish and arrange the fillets around it.
Fish In Wine Sauce
1 1/2 Pounds Fish Fillets
1 Cup White Wine
1 1/2 Tablespoons Lemon Juice
12 Large Mushrooms, Sliced
1/4 Cup Butter
2 Egg Yolks
1 Cup heavy Cream
1 Tablespoon Chopped Parsley
3/4 teaspoon Salt
1/8 Teaspoon pepper
Poach fish fillet in wine and lemon juice until tender. Sauté mushrooms in 1 tablespoon butter. Remove fish to hot platter and keep warm. Heat wine in which the fish was cooked to boiling. Continue cooking for 10 minutes. Beat egg yolks with cream. Pour wine over mixture, stirring constantly. Add remaining butter, mushrooms, parsley, salt and pepper. Pour over hot fish.
Frank Curry Bake
2 Cups Wide Noodles
1 Cup Sour Cream
1 Teaspoon Curry Powder
1/2 Teaspoon Salt
1/8 Teaspoon Pepper
5 Franks
Celery or Poppy Seed
Heat oven to 400 degrees. Cook noodles and drain. Add sour cream, curry powder, salt and pepper to noodles. Turn into a baking dish. Arrange franks on top. Sprinkle with seed. Bake 15 minutes.
French Casserole Chicken
1 5 Pound Chicken
1/4 Cup Butter
1/4 Cup Dry White Wine
3 Tart Apples, Pared and Cored, Sliced
6 Chopped Celery Ribs With Leaves
1 Onion, Grated
3 Springs Parsley
1/2 Teaspoon Salt
1/4 Teaspoon Paprika
2 1/2 Tablespoons Flour
2 Cups Stock
1/3 Cup Sour Cream
Salt and Pepper To Taste
1 Tablespoons Tarragon or Basil
1/4 Cup Grated Parmesan Cheese
Cut chicken into pieces. Sear in butter. Add white wine and deglaze the pan. Remove chicken and place apples, celery, onion, parsley, salt and paprika in pot. Cover and cook until tender. Stir in flour and stock. Cook and stir until sauce bubbles. Add the chicken back to the pot. Cover and simmer for 1 hour. Place chicken on serving platter, strain the sauce. Reheat in the top of a double broiler, do not boil. Slowly stir in sour cream and seasonings. Add tarragon or basil. Pour sauce over the chicken and top with parmesan.
French Fried Shrimp
1 Cup Flour
1/2 Teaspoon Sugar
1/2 Teaspoon Salt
1 Egg
1 Cup Ice Water
2 Tablespoons Melted Fat
2 Pounds Fresh Shrimp
Combine all ingredients except shrimp. Beat well. Peel shell from shrimp leaving last section and tail intact. Cut a slit through the center back without severing either end, remove black line. Dry thoroughly. Dip into batter. Fry in deep 375 degree fat until golden brown.
