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Show TODAY'S TESTED RECIPES,,,. BORDELAISE SAUCE 1 clove garlic, finely chopped 2 tablespoons finely chopped parsley 3 tablespoons butter, melted Mix together chopped garlic and parsley, and stir into melted butter making a smooth paste. Spread over broiled steak and put in hot oven 2 minutes before serving. Yield: 4 servings. ' BREADED SWEETBREADS 12 pound sweetbreads 1 quart water 1 teaspoon salt 1 tablespoon vinegar or lemon juice 1 ess. beaten 2 tablespoons water 12 cup fine bread crumbs Lard or drippings for frying Salt to season Pepper to season Wash sweetbreads. Add water, 1 teaspoon salt and vinegar or lemon juice. Simmer 20 minutes. Drain and remove outer membrane. mem-brane. Dip sweetbreads in egg diluted with 2 tablespoons water. Roll in bread crumbs. Brown in hot lard or drippings. Season with salt and pepper. 4 servings. CALIFORNIA CHICKEN 14 pound ground pork 1 pound ground veal 1 teaspoon salt 18 teaspoon pepper 1 tablespoon chopped green pepper pep-per 14 cup grated pineapple, drained bread crumbs 1 egg, slightly beaten 1 tablespoon water w Lard for browning Combine ground meats, salt, pepper, green pepper and pineapple; pine-apple; shape like a chicken -leg around a wooden skewer. Combine beaten egg with water. Roll "drumsticks" "drum-sticks" in hre-nd nrumhs tlon in sticks" in bread crumbs, then in egg-water mixture and again in bread crumbs. Let stand for 30 minutes in the refrigerator. Brown in hot fat; cover closely and cook slowly for 45 minutes. 4 to 6 servings. |