Four seasons cookery books

Note: If the fleurons are made at home, cut crescent shapes with a round biscuit cutter from puff pastry, glaze with beaten egg and place in the hottest part of the oven to bake when you remove the bacon from the turkey breast. If necessary, raise the heat slightly to brown the turkey well and encourage the fleurons to rise. ¢ Chicken pimiento casserole Imperial/Metric 2 canned pimientoes 3 0z./75 g. butter 10 0z./275 g. carrots, sliced 2 onions, chopped 6 0z./175 g. mushrooms, quartered 4 chicken portions 3 tablespoons flour salt and pepper 1 teaspoon dried: mixed herbs 1% pints/7z dl. chicken stock z pint/15 dl. dry red wine 1 tablespoon chopped parsley 44 American 2 canned pimientoes 6 tablespoons butter 2 cups sliced carrots 2 onions, chopped generous 1 cup quartered mushrooms 4 chicken portions 3 tablespoons all-purpose flour salt and pepper 1 teaspoon dried mixed herbs generous 3 cups chicken broth generous > cup dry red wine 1 tablespoon chopped parsley 2 | . ee = = Drain the pimientoes and cut into strips. Melt the butter in a flameproof casserole and use to fry the pimiento, carrot, onion and mushrooms together for a few min- utes. Add the chicken portions and fry gently on both sides for about 5 minutes. Remove the chicken. Sprinkle in the flour, seasoning and herbs and stir thoroughly. Gradually add the stock, stirring con- stantly until thick. Add the wine and chicken, stir, bring to the boil, cover and simmer for 30-45 minutes. Turn the chicken once or twice during this time. Garnish with chopped parsley. 2 4 “4 \ Turkey with Claret sauce Imperial/Metric 6-8 |b./3-4 kg. turkey 2 sticks celery 3 0z./75 g. butter 2 0z./50 g. bacon, diced 1 bottle Claret 6 0z./175 g. soft white breadcrumbs 2 0z./50 g. chopped walnuts salt and pepper 1 egg, beaten 1 chicken stock cube ¢ 0z./20 g. flour American 6-8 lb. turkey 2 stalks celery 6 tablespoons butter 2 slices side bacon, diced 1 bottle dry red wine 2 cups fresh white bread crumbs Cup chopped walnuts salt and pepper 1 egg, beaten 1 chicken bouillon cube 3 tablespoons all-purpose flour Chop the celery finely and fry lightly in 20z./50 g. of the butter with the bacon until the celery is soft but not coloured. Add +} pint/1lz dl. of the wine and boil rapidly to reduce by half. Stir in the breadcrumbs, walnuts and season- ing to taste. Bind with the lightly beaten egg and sufficient stock to make a good firm stuffing consistency. Use to stuff the neck cavity of the turkey. Brush the bird lightly with oil, sprinkle with salt and pepper and place in a large roasting bag. Put the bag in a roasting tin in a moderately hot oven (375°F, 190°C, Gas Mark 5) for 235-3 hours, depending on weight. Strain the clear stock from the bag into a measuring jug, add the stock cube and make up to } pint/4 dl. with more of the wine. Make a brown roux with the remaining butter and the flour. Gradually stir in the wine stock and cook, stirring constantly, until thick and smooth. Season to taste, serve separately. Serves 8. < ‘Turkey in lemon sauce with fennel Imperial/Metric 2 heads fennel, quartered 13 0z./40 g. butter 1 0z./25 g. flour > pint/3 dl. milk 1 chicken stock cube 1 tablespoon lemon juice 12 0z./350 g. cooked turkey, chopped salt and pepper 1 0z./25 g. flaked almonds Roast pheasant Imperial/Metric 1 plump pheasant salt and pepper 1 0z./25 g. butter large rasher fat bacon z pint/1z dl. red wine little flour 2 slices white bread 2 0z./50 g. liver pate American 2 heads fennel, quartered 3 tablespoons butter } Cup all-purpose flour 14 cups milk 1 chicken bouillon cube 1 tablespoon lemon juice 1 cups chopped cooked turkey salt and pepper 4 cup slivered almonds American