Four seasons cookery books

Clean the scallops. Combine the water, white wine, onion, bay leaf, salt and peppercorns, in a small saucepan. Add the scallops, bring to the boil and simmer for 5 minutes. Finely dice the carrot and celery. Wash and slice the Brussels sprouts. Sauté the vegetables in the butter until soft. Season with salt and pepper. Place a small amount of the vegetables in individual ovenproof dishes or scallop shells. Drain and slice the scallops. Arrange on top of the vegetables. Make a cheese sauce by melting the butter in a small saucepan. Stir in the flour, gradu- ally add the milk and cook until thickened, stirring constantly. Add the grated cheese. Season to taste with salt and pepper. Pour over the scallop and vege- table mixture. Dust generously with paprika and brown under a hot grill. Chop the onion and crush the garlic. Skin, deseed and chop the tomatoes. Fry the onion and garlic in the olive oil until soft. Stir in the chopped tomato, wal- nuts, orange zest and juice and the white wine. Bring to simmering point, then add the fish portions. Simmer gently until tender. Arrange the cooked fish on a warm serving platter. Season the sauce with salt and pepper and pour over the fish. Garnish with orange slices. Spread a little of the mustard on one side of the skinned and boned sole fillets. Season with salt and pepper, then roll up each fillet with the mustard on the inside. Stand the rolls upright in a buttered baking dish. Pour the water and wine around the fillets: sprinkle with the parsley and dot with butter. Bake in a moderate oven (350°F, 180°C, Gas Mark 4) for 20 minutes. Arrange the fillets on a warm serving platter. Reduce the cook- ing liquid to half by fast boiling, then stir in the remaining mustard and the cream. Season to taste with salt and pepper. Pour the mustard sauce over the fillet rolls. 22 iG Colonial goose Imperial/Metric 47 |b./23 kg. leg lamb 4 0z./125 g. dried apricots 4 0z./125 g. fresh white breadcrumbs 1 0z./25 g. butter 1 tablespoon clear honey 2 0z./50 g. grated onion z teaspoon dried thyme z teaspoon salt : pinch freshly ground black pepper 1 egg 30 American 45 |b. leg lamb scant 3 cup dried apricots 2 cups fresh white bread crumbs 2 tablespoons butter 1 tablespoon clear honey 4 Cup minced onion z teaspoon dried thyme z teaspoon salt dash freshly ground black pepper 1 egg Lay the meat, fat side down, on a wooden board. With a small, sharp pointed knife, work the meat away from the bone, from the top of the leg down to the first joint. Now, cut along the line of the bone from the opposite end of the leg. Work the flesh away from the bone, being careful not to puncture the skin in any other place. Sever the bone from all the flesh and ligaments and draw out the bone. With a pair of scissors, snip the apricots in two. Place the breadcrumbs in a basin and stir in the apricots. Turn butter into a small saucepan and add honey. Stir over low heat until melted then stir in the onion. Add to the breadcrumb mixture, with the herbs and seasoning. Whisk the egg lightly, pour into stuffing ingredients and beat until well blended. Stuff the leg and weigh it. Roast in a moderate oven, (350°F, 180°C, Gas Mark 4) for 24-24 hours. Serves 8. - Minced'meat rolls with Palma salad Imperial/Metric 2 large mild onions 6 0z./150 g. cooked long grain rice 8 0z./250 g. minced beef 1 tablespoon capers salt and pepper 1 teaspoon made mustard 7 teaspoon grated lemon zest 1 egg, beaten 3 tablespoons corn oil 2 medium tomatoes 1 teaspoon wine vinegar paprika pepper celery salt American 2 large mild onions 14. cups cooked long grain rice 3 Ib. ground beef 1 tablespoon capers salt and pepper 1 teaspoon prepared mustard + teaspoon grated lemon rind 1 egg, beaten 3 tablespoons corn oil 2 medium tomatoes 1 teaspoon wine vinegar