Four seasons cookery books

To serve: Reheat, from the frozen state, in a moderately hot oven (375°F, 190°C, Gas Mark 5) for 1 hour for a large cas- serole, or for about 30 minutes for smaller portions. If liked, a little more grated cheese may be sprinkled on the top be- fore reheating. Serves 4-6. 87 Fahad ‘ ro vn CS EH PS OD Cy rreezing Turkey and artichoke savoury Imperial/Metric 1 0z./25 g. butter 4 0z./100 g. mushrooms, sliced 0z./15 g. flour pint/15 dl. turkey stock 2 tablespoons sherry pinch dried rosemary salt and pepper z teaspoon paprika pepper 1 Ib./450 g. cooked turkey meat, chopped 1 Ib./450 g. Can artichoke hearts, drained BI NI— American 2 tablespoons butter 1 cup sliced mushrooms 2 tablespoons all purpose flour 3 cup turkey stock 3 tablespoons sherry dash dried rosemary salt and pepper 7 teaspoon paprika pepper 2 cups chopped cooked turkey meat 1 Ib. can artichoke hearts, drained Turkey with glazed chicory Imperial/Metric 1 Ib./450 g. chicory, trimmed 1 Ib./450 g. cooked turkey, chopped 1 tablespoon vinegar 8 0z./227 g. can tomatoes 1 0z./25 g. butter 1 0z./25 g. demerara sugar 3 teaspoon dried oregano salt and pepper American 1 Ib. Belgian endive, trimmed 1 Ib. cooked turkey, chopped 1 tablespoon vinegar 1 cup canned tomatoes 2 tablespoons butter 2 tablespoons brown sugar 3 teaspoon dried oregano salt and pepper | ae = oo wa A 88 Melt the butter in a pan and sauté the mushrooms until lightly browned. Sprin- kle in the flour and cook for a further 1-2 minutes, stirring. Gradually add the stock and sherry, stirring. Add the rose- mary and seasoning. Place the turkey and drained artichoke hearts in a cas- serole, or shaped foil container, and pour over the mushroom mixture. Cool. To freeze: Cover and label. To serve: Reheat, from the frozen state, in a moderately hot oven (375°F, 190°C, Gas Mark 5) for about 30 minutes, adding a little extra stock if necessary. Cook the chicory heads in boiling salted water until just tender but not soft, and add the vinegar to avoid discolouration. Drain, mix with the turkey, place in an ovenproof serving dish. Heat the tomatoes with the butter, sugar, herbs and season- ing to taste and simmer for 3 minutes. Sieve and pour over the chicory, to coat well. Cool. To freeze: Cover and label. To serve: Reheat from the frozen state, in a moderately hot oven (375°F, 190°C, Gas Mark 5) for about 30 minutes. nC Cranberry rosé Imperial/Metric 1 Ib./450 g. cranberries 13 pints/scant 1 litre water 10 02z./275 g. castor sugar 3 teaspoon salt 4 pint/13 dl. orange juice 2 fl. 0z./50 ml. lemon juice % pints/1 litre rosé wine Party Plan Winter party plan — Making Christmas a pleasure Every hostess cooks for compliments at Christmas, but not necessarily because hers are the best baked mince pies or the most evenly browned turkey. Guests will welcome the originality of your catering if you offer a choice of these more unusual dishes and drinks. Christmas Eve: When friends or relatives drop in on Christmas Eve, serve Cranberry rosé or Gourmet egg flip with hot or cold hors d’ oeuvre. American _ Cook the cranberries in the water until i sei atresia tender. Strain and add the sugar and salt 1 cups granulated sugar to the juice. Bring to the boil, stirring teaspoon salt until the sugar is dissolved. Add the fruit 3 CUP Orange juice juices. Chill. Just before serving add the z Cup lemon juice rosé wine. 1 litre rosé wine Gourmet’s egg flip: For each serving beat one egg yolk with a table- spoon of sugar, 2 fl. 0z./50 ml. double cream and 2 fl. oz./50 ml. rum, whisky or brandy. Fold in one stiffly beaten egg white and a few grains of salt. Sprinkle with cinnamon or nutmeg. Hors d’oeuvre: Spear on cocktail sticks: — avocado cubes dipped in lemon juice