Place on a slice of egg, garnish with the heart of a white head of
lettuce in the centre. Serve with any kind of salad for lunch, din¬
ner, or supper.
Stuffed Pears with Cream Cheese, a la Ericsson Hammond
Poires farcies de Fromage a la Creme, a la Ericsson Hammond
Select tender pears, not too large, one for each person; peel,
leaving the stem on each pear; then cut a little slice from the
side, scoop out — very carefully, so as not to break the pear. Put
in two cups hot water, juice of one lemon, three tablespoons sugar,
let cook until clear then leave in the juice to get cold. When cold,
fill with Philadelphian cream cheese.
Filling. To eight pears take half pound cream cheese, two
tablespoons butter, four tablespoons whipped cream, cayenne
pepper and salt✪ Stuffed Pears with Cream Cheese, a la Ericsson Hammond to taste. Put the butter in a saucepan, stir until
creamy, jhen add the cheese, stir again until well mixed, add pepper
and salt and last the whipped cream.
Garnish with a fine strip of pimentos all around between the
edge of the cheese and the pear and with a narrow strip of truffle
across the pear lengthwise. Put in the icebox until ready to serve.
Serve on lettuce leaf with salad for luncheon, dinner, or supper.
Stuffed Bananas with Roquefort Cheese, a la Gimo
Bananes farcies de Roquefort, a la Gimo
Select small curled bananas all same size — one for each person;
peel. From the inside of the banana cut a small strip, about
half inch wide, almost from one end to the other; then take a small
potato scooper and scoop out the banana — very carefully, so as
not to break; then cut a little slice from the outside so the banana
will stand. Fill with the roquefort cheese.
Filling. Take quarter pound of roquefort cheese, four table¬
spoons dissolved Cox’s gelatine, one tablespoon butter, three-
quarters cup whipped cream, some green coloring to color it the
shade of the cheese.
How to Make It. Stir butter and cheese to a cream, add the
gelatine, then the coloring, cayenne pepper and salt to taste,
then the whipped cream. Put in paper bag with a fancy tube and
fill the bananas. Garnish with a strip of Spanish pepper between
the banana and the filling, and with a little flower of truffles on the
top. Arrange on thin slices of tomato; garnish with a heart of
lettuce in the centre. Serve with the salad for lunch, dinner, or
supper.
Stuffed Tomatoes with Roquefort Cheese, a la Parisienne
Tomates farcies de Roquefort, a la Parisienne
Select nice tomatoes, all same size; put in hot water and peel,
cut in halves; scoop out, leaving just a thin shell; fill with the
cream of roquefort cheese.
Filling. Quarter pound roquefort cheese, four tablespoons
dissolved Cox’s gelatine, one tablespoon butter, three-quarters
cup whipped cream✪ Stuffed Bananas with Roquefort Cheese, a la Gimo, some green coloring to make it the shade of
the cheese.
How to Make It. Stir butter and cheese to a cream, add the
gelatine, then the coloring, cayenne pepper and salt to taste; last
add the whipped cream. Put in a paper bag with a fancy tube and
fill the tomatoes. Garnish with a strip of Spanish pepper between
the tomato and the filling, and with a little flower of truffles on
the top; garnish with the heart of a lettuce in the centre and chop¬
ped aspic.
Serve with the salad for lunch, dinner, or supper.
Stuffed Cucumber with Roquefort Cheese a la Walde
Concombre farci de Roquefort, a la Walde
Page 405 · 4 recipe records on this page
Presented as published in 1918. 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
Place on a slice of egg, garnish with the heart of a white head of lettuce in the centre. Serve with any kind of salad for lunch, din¬ ner, or supper.
Stuffed Pears with Cream Cheese, a la Ericsson Hammond
Poires farcies de Fromage a la Creme, a la Ericsson Hammond
Select tender pears, not too large, one for each person; peel, leaving the stem on each pear; then cut a little slice from the side, scoop out — very carefully, so as not to break the pear. Put in two cups hot water, juice of one lemon, three tablespoons sugar, let cook until clear then leave in the juice to get cold. When cold, fill with Philadelphian cream cheese.
Filling. To eight pears take half pound cream cheese, two tablespoons butter, four tablespoons whipped cream, cayenne pepper and salt to taste. Put the butter in a saucepan, stir until creamy, then add the cheese, stir again until well mixed, add pepper and salt and last the whipped cream.
Garnish with a fine strip of pimentos all around between the edge of the cheese and the pear and with a narrow strip of truffle across the pear lengthwise. Put in the icebox until ready to serve. Serve on lettuce leaf with salad for luncheon, dinner, or supper.
Stuffed Bananas with Roquefort Cheese, a la Gimo
Bananes farcies de Roquefort, a la Gimo
Select small curled bananas all same size — one for each person; peel. From the inside of the banana cut a small strip, about
half inch wide, almost from one end to the other; then take a small potato scooper and scoop out the banana — very carefully, so as not to break; then cut a little slice from the outside so the banana will stand. Fill with the roquefort cheese.
Filling. Take quarter pound of roquefort cheese, four table¬ spoons dissolved Cox’s gelatine, one tablespoon butter, threequarters cup whipped cream, some green coloring to color it the shade of the cheese.
How to Make It. Stir butter and cheese to a cream, add the gelatine, then the coloring, cayenne pepper and salt to taste, then the whipped cream. Put in paper bag with a fancy tube and fill the bananas. Garnish with a strip of Spanish pepper between the banana and the filling, and with a little flower of truffles on the top. Arrange on thin slices of tomato; garnish with a heart of lettuce in the centre. Serve with the salad for lunch, dinner, or supper.
Stuffed Tomatoes with Roquefort Cheese, a la Parisienne
Tomates farcies de Roquefort, a la Parisienne
Select nice tomatoes, all same size; put in hot water and peel, cut in halves; scoop out, leaving just a thin shell; fill with the cream of roquefort cheese.
Filling. Quarter pound roquefort cheese, four tablespoons dissolved Cox’s gelatine, one tablespoon butter, three-quarters cup whipped cream, some green coloring to make it the shade of the cheese.
How to Make It. Stir butter and cheese to a cream, add the gelatine, then the coloring, cayenne pepper and salt to taste; last add the whipped cream. Put in a paper bag with a fancy tube and fill the tomatoes. Garnish with a strip of Spanish pepper between the tomato and the filling, and with a little flower of truffles on the top; garnish with the heart of a lettuce in the centre and chop¬ ped aspic.
Serve with the salad for lunch, dinner, or supper.
Stuffed Cucumber with Roquefort Cheese a la Walde
Concombre farci de Roquefort, a la Walde
Records on this page
Stuffed Pears with Cream Cheese, a la Ericsson HammondStuffed Bananas with Roquefort Cheese, a la GimoStuffed Tomatoes with Roquefort Cheese, a la ParisienneStuffed Cucumber with Roquefort Cheese a la Walde