Saturday, December 16, 2017
Here is a classic 1930's dessert recipe from Recipes Rare from Everywhere. I did some research and the modern version of this classic french dessert can be found here. Make sure you have a good glug of Marsala wine to hand!
This version is served warm and sounds like the perfect Christmas dessert or an alternative to mulled wine maybe? This version is provided by one of the junior chefs from the Carlton Club, so it scores highly on the authentic levels!
The open sandwich has had a bit of a revival recently. You can purchase open sandwiches to go in some upmarket shops, have a meal in a Scandi restaurant KuPP and you'll see open sandwiches on the menu. But this is Marguerite Patten's take on this fancy fashionable party food idea.
Saturday, May 7, 2016
COLD LAMB CUTLETS IN JELLY
Put a neck of lamb (well trimmed) in a stewpan or earth. earthenware pot with only just enough water to cover, with 1 onion, 4 cloves, I blade of mace. Stew very gently with the above (if possible) for an hour, trimmings to be stewed with it. When done, lift out the meat, let the stock cool, take off the fat, add a pinch of soaked gelatine and a. dessertspoonful of flour. Let them boil in the stock, stirring all the while to keep it smooth. Lay this mixture all over each outlet separately, and let it get cool and firm. Dish up with frills round, a pile of cold vegetables-cut into shape-er with lettuce and tomatoes, etc.
Mrs. d’A nson.