Four seasons cookery books

Separate the eggs and whisk the whites until stiff. Fold in the sieved icing sugar. Whisk the egg yolks and coffee essence together. Combine the two mixtures, beating gently. Whip the cream until slightly thickened, then fold into the mix- ture together with the chopped nuts. Spoon the mixture into freezing trays, or a polythene container. To freeze: Seal, label and place in the freezer. This ice cream does not need any further beating. To serve: Allow to soften slightly be- fore scooping out of the container. Serve sprinkled with a few extra chopped nuts and chocolate sauce, if liked. Sieve the flour and mixed spices into a bowl. Rub in the butter until the mixture resembles fine breadcrumbs. Stir in the sugar, walnuts and dates. Lightly beat the egg and milk together, and add to the dry ingredients with the treacle. Beat the mixture thoroughly with a wooden spoon until well mixed. Spoon into a 2 lb./1 kg. loaf tin, previously lined at the base with greaseproof paper and brushed with melt- ed fat. Bake in a moderately hot oven (350°F, 180°C,- Gas Mark 4) for 1-12 hours, until nicely risen and firm to the touch. Leave in the tin for a few minutes, then turn out and cool on a wire tray. To freeze: Wrap in freezer foil, or place in a polythene bag. Seal and label. To serve: Remove the wrapping and thaw at room temperature for about 1 hour. Serve in slices spread with butter. hk Using left-over turkey There are many ways of using up the cooked turkey meat when you feel you have had enough served cold with sauces, pickles and relishes. The darker meat from the legs and wings is ideal for use in the follow- ing recipes. Cooked turkey meat may also be turned into a curry, added to a white sauce and used as a savoury filling for pies, pancakes or vol-au-vents; a pilaff or risotto, a savoury mousse, or minced and perhaps mixed with minced ham to make a turkey and ham loaf or patties. Prepare a selection of these cooked dishes and store them in the freezer for future use. Finally, to ensure that all the turkey is utilised, make stock for the freezer from the carcass. When cold, freeze some in polythene containers (remember to leave a headspace) and some as frozen cubes—the cubes of concentrated stock will be ideal for adding to, and enriching, sauces and poultry casseroles. Turkey and noodle casserole Imperial/Metric 3 0z./75 g. butter about 1 0z./25 g. flour 1 pint/6 dl. turkey stock > pint/3 dl. single cream 6 tablespoons dry white wine 3 0z./75 g. grated Par- mesan cheese 12 0z./350 g. mushrooms, sliced 8 02z./225 g. noodles 13-2 |b./#-1 kg. cooked turkey meat, chopped salt and pepper American Melt 1 oz./25 g./2 tablespoons of the 6 tablespoons butter 5 tablespoons flour 23 cups turkey stock 1; cups coffee cream + cup dry white wine 3 cup grated Parmesan cheese 3 cups sliced mushrooms x Ib. noodles 3-4 cups chopped cooked turkey meat salt and pepper butter in a pan and stir in the flour. Cook for 2-3 minutes, stirring, to prevent the flour from becoming brown. Gradually stir in the stock. Bring to the boil over a moderate heat, stirring until thickened. Stir in the cream and wine and reheat, but do not allow to boil. Stir in 2 0z./50 g./ x cup of the cheese. Melt the remaining butter in a frying pan and sauté the mushrooms until lightly browned. Cook the noodles in a pan of boiling, salted water until just tender. Drain well. In a large casserole (or, if more con- venient, use shaped foil dishes), place two- thirds of the sauce, the mushrooms, noodles and turkey, in layers. Add salt and pepper to taste and top with the re- maining sauce. Sprinkle over the reserved grated cheese. Cool. To freeze: Cover and label.