S)issolve in a pint of tepid salted water, i yeast-
cake mixed with enough flour to make rather a
stiff dough and let it rise until double its size.
Add to this 2 eggs and }4 Vo. oi butter. Knead
thoroughly. Put the paste in a warm place and
let it rise again to double its size. Roll it out
about }4 inch thick and put in a buttered pie
dish; cover with cold boiled rice, then thin slices
of smoked roe or smoked fish ; sprinkle over some
pepper and nutmeg. The other half of the dough✪ Russian Pirog Kulbak
is to be lapped over the filling and in giving to
the Pirog the form of a loaf close the edges with
the white of an egg. When closed, spread it over
with beaten egg and bread-crumbs. Bake it a
light brown.
CARBONADE FLAMANDE
Hn I tablespoonful of good drippings brown 2
lbs. of round steak (or any good part of the beef).
Remove the steak and brown 6 chopped onions in
3 33
34 Allied CooKery
the same fat. Replace the steak in the casserole,
add I small clove of garlic, salt, and pepper. Cover
over with i or 2 slices of bread that have been
spread with French mustard. Add i^ cups of
water and cook, closely covered, slowly, 3 or 4
hours. Just before removing from the oven, add i
small dessert-spoonful of vinegar and i teaspoonful
of sugar ✪ Carbonade Flamande to the gravy.
BLANQUETTE OF VEAL
(French)
^ake 3 lbs. of veal, cut it in squares (about 2
inches). As this dish is supposed to be very white,
it is sometimes soaked half an hour in tepid water,
Put the pieces of veal into a saucepan ; cover with
water; add a large pinch of salt, let it boil, skim.
Add I onion stuck with cloves, i carrot cut in half,
a cupful of white wine, a bouquet of laurel thyme,
parsley, and cook half an hour. Strain the meat
and save the stock.
With 2 oz. of butter and 2 oz. of flour make a
white sauce; moisten it with veal stock, stir over
the fire. The sauce must be perfectly smooth and
not thick. Add the meat without the vegetables,
continue to cook it until the meat is tender. The
sauce should be reduced by one half. Thicken at
the last moment with 3 yolks of eggs, i oz. of
Allied CooKery 35
butter, and the juice of a lemon✪ Blanquette of Veal. Arrange the
meat on the dish with the sauce.
This dish is sometimes garnished with small
round balls of veal made of raw minced veal sea-
soned with salt, and pepper, boiled about yi an
hour with the other veal, and then fried in butter.
The balls should be only as big as marbles.
BLANQUETTE OF CHICKEN
(French)
®ne cold cooked chicken or fowl, 4 fresh mush-
rooms, the yolks of 2 eggs, i pint of chicken broth,
salt and pepper✪ Blanquette of Chicken to taste. Peel the mushrooms, cut
them into pieces, and simmer in the broth until
tender. Add the chicken sliced into thin delicate
pieces. Cook gently until heated when the beaten
yolks of eggs should be stirred in gradually. As
soon as the sauce is smooth and creamy, season
with salt and pepper and a few drops of lemon -juice.
STRACOTTO
place in a stewpan 5 or 6 lbs. of the round of
beef. Cover with water and allow to simmer imtil
the sciun rises. Skim and add a quart of toma-
toes (some people like also a clove of garHc), 5 or
6 onions, some stalks of celery, i or 2 carrots cut
in small pieces, salt, and pepper✪ Stracotto.
36 Allied CooKery
Allied cookery
1916Page 11 · 7 recipe records on this page
Presented as published in 1916. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Dissolve in a pint of tepid salted water, 1 yeastcake mixed with enough flour to make rather a stiff dough and let it rise until double its size. Add to this 2 eggs and ¼ lb. of butter. Knead thoroughly. Put the paste in a warm place and let it rise again to double its size. Roll it out about }4 inch thick and put in a buttered pie dish; cover with cold boiled rice, then thin slices of smoked roe or smoked fish ; sprinkle over some pepper and nutmeg. The other half of the dough is to be lapped over the filling and in giving to the Pirog the form of a loaf close the edges with the white of an egg. When closed, spread it over with beaten egg and bread-crumbs. Bake it a light brown.
CARBONADE FLAMANDE
In 1 tablespoonful of good drippings brown 2
lbs. of round steak (or any good part of the beef).
Remove the steak and brown 6 chopped onions in 3 33
34 Allied CooKery
the same fat. Replace the steak in the casserole, add I small clove of garlic, salt, and pepper. Cover over with i or 2 slices of bread that have been spread with French mustard. Add i^ cups of water and cook, closely covered, slowly, 3 or 4 hours. Just before removing from the oven, add i small dessert-spoonful of vinegar and i teaspoonful of sugar to the gravy.
BLANQUETTE OF VEAL
(French)
Take 3 lbs. of veal, cut it in squares (about 2 inches). As this dish is supposed to be very white, it is sometimes soaked half an hour in tepid water, Put the pieces of veal into a saucepan ; cover with water; add a large pinch of salt, let it boil, skim. Add I onion stuck with cloves, i carrot cut in half, a cupful of white wine, a bouquet of laurel thyme, parsley, and cook half an hour. Strain the meat and save the stock.
With 2 oz. of butter and 2 oz. of flour make a white sauce; moisten it with veal stock, stir over the fire. The sauce must be perfectly smooth and not thick. Add the meat without the vegetables, continue to cook it until the meat is tender. The sauce should be reduced by one half. Thicken at the last moment with 3 yolks of eggs, i oz. of
Allied CooKery 35
butter, and the juice of a lemon. Arrange the meat on the dish with the sauce.
This dish is sometimes garnished with small round balls of veal made of raw minced veal seasoned with salt, and pepper, boiled about ½ an hour with the other veal, and then fried in butter. The balls should be only as big as marbles.
BLANQUETTE OF CHICKEN
(French)
One cold cooked chicken or fowl, 4 fresh mushrooms, the yolks of 2 eggs, i pint of chicken broth, salt and pepper to taste. Peel the mushrooms, cut them into pieces, and simmer in the broth until tender. Add the chicken sliced into thin delicate pieces. Cook gently until heated when the beaten yolks of eggs should be stirred in gradually. As soon as the sauce is smooth and creamy, season with salt and pepper and a few drops of lemon -juice.
STRACOTTO
Place in a stewpan 5 or 6 lbs. of the round of beef. Cover with water and allow to simmer until the scum rises. Skim and add a quart of tomatoes (some people like also a clove of garHc), 5 or 6 onions, some stalks of celery, i or 2 carrots cut in small pieces, salt, and pepper.
36 Allied CooKery
Records on this page
Russian Pirog KulbakPirogCarbonade FlamandeRussian SteaksBlanquette of VealBlanquette of ChickenStracotto