The Palm Beach Post from West Palm Beach, Florida on November 14, 1968 · Page 66
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November 14, 1968

A Publisher Extra Newspaper

The Palm Beach Post from West Palm Beach, Florida · Page 66

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West Palm Beach, Florida
Issue Date:
Thursday, November 14, 1968
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Page 66
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Quick And Easy Coffee T ortonis FXlg-Post and TimesThnrsday, Nqfoll, 196? Cooking Is A Fine Art To This Commuter Couple Melt butter In saucepan. Add sugar and cook over me., dium heat until bubbly. Stin, in wheat germ and nuts, mi.'C' ing well. Remove from heat. Spread out to cool. Reserve Ii cup of wheat germ mixture for topping. Beat cream, sug ar and cotiee until soft peaks j are formed. Fold in remaining wheat germ mixture and sherry. Beat egg white and salt until soft peaks are formed. Fold into whipped Looking for a quick and easy, make-ahead glamorous dessert which is loaded with homemade goodness? If you are, w heat germ-coffee tortonis, can be made light now, stored in the freezer and served anytime for tonight's dinner, when company comes next Sunday or at any festive occasion in the. next several weeks. The coffee-flavored tortonis have . the cool appeal of an ice cream sundae, with nutritious wheat germ adding its nutlike cruni-hincss. You'll be proud to srrve them. v Coffee Tortoni 2 tlNp. butter or margarine 2 thsp. MiR.ir i cup toasted or sugar hon-ry'd wheat germ 3 thsp. finely chopped toasted almonds 1 cup whipping cream '2 cup powdered sugar 2 thsp. instant coffee 2 thsp. sherry or rum 1 egg white ' tsp. salt 8 maraschino cherry halves cream mixture. Spoon into) paper-lined .muffin cups, I Sprinkle with reserved whea germ mixture. Top with cherr ry halves. Freeze until firm and ready to serve. Yield: ', 8 servings. In imm ii hi nnm.iii .I, I., i iinijiimni iihiii.i , M j t .iim.hiwi unr- f im nw nm ,; - 1 i . - - j " - k j i vl v ; - y - v k a f - ' ' " M . - ' i , i - i - ;, t , , ' V , ., ' . t, ' ; I J . v , :'VrS? " J&j ' -v, , 'Mmt"!!Z ', 7ttiMrr t ' , '4 . r i . - -,- r - v X;- ' - M . ' ; ! . ;v..-" iJ . . j -... , fVvt n L - t?-T . ' i - - ZN 1 T " i It ' . 4 ' k ,v - V i , v .. 1 y :'V -. i . . f H . j" .. , , . i I , 4 . - ! , . ' 4 I 1 "4Xis JifV ' ' " " I I 1 j ' . - - j I i . y ' ' ' ; Ss'i -- ' i( ' , lillaiilMWliiliilliiWWlliiii,lililiiiibfliilitifllimiirtW ftwiirAiiw.itf Jhrfrti awW.w.WhiftwaMi1ttiiiinlto .anil I- lOWf 15 0SDA ( (jjHoicr) meats If m. 1095 N. Military Tr., W.P.B. 683-6811 HOME FREEZER MEATS is room witn a root mat Is "more or less" mansard. That Is where the Brauns keep their vintage still and sparkling wines. Mrs. Braun is a devoted pupil of Dione Lucas, who, she says, "started the whole tine cooking business in America" many years ago. Mrs. Braun was associated with Mrs. Lucas for more than eight years,, and the admiration was mutual. One of Mrs. Braun's treasures Is a . cookbook inscribed by the Cordon Bleu cook to "My very best and most beaiHful pupil." A fine conpiiment Indeed. For formal dinners, which might include boned quails stuffed with foie gras and garnished with green grapes, breast of chicken Jeanette or chicken with tarragon, the menus are frequently hand printed by the host. One of their recent dinners included the tarragon chicken and an English trifle perfumed with spirits which, the hostess explained, has an interesting history. Here are Mrs. Braun's recipes (with a bow to Mrs. Lucas) for chicken tarragon and for an unusual English trifle. FOULET A L'ESTRAGON 1 three-and-one-half to four pound chicken 10 tablespoons butter 1 sprig fresh tarragon 6 peppercorns salt to taste 1-3 cnp calvados or applejack 1 teaspoon finely minced garlic 1 tablespoon finely chopped shallots 1 tablespoon finely chopped fresh tarragon 3 mushrooms, finely chopped freshly ground pepper to taste teaspoon tomato paste 't teaspoon fresh or bottled meat glaze 2 teaspoons potato floor 1 cup rich chicken broth, fresh or canned 1-3 cup dry white wine 34 cup sherry wine y4 cup marsala wine 1 teaspoon currant jelly 3 whole mushroom caps . 1 teaspoon lemon juice 1. Preheat the oven to 375 degrees. 2. Dry the chicken with paper towels. Reserve the chicken liver. Place In the cavity of the chicken two tablespoons of the butter, the tarragon, pep-nercorns and salt to taste. Truss the chicken with string or skewers. 3. Heat four tablespoons of the butter in a heavy skillet and when it is hot, brown the SIDES HIND By CR AIG CLAIBORNE MAMARONECK, N.Y. Custom has It that most commuters on the New Haven railroad rush home each evening to charcoal steak and baked beans. Or an evening's outing to the nearest clam bar, pizza-palace or spaghetti emporium; ' But When he 6:55 pulls into Mamaroncek, Lionel and Marion Braun frequently dash off to the likes of vltello tonnato, lobster with mayonnaise, poached chicken or pot au leu. Both the Brauns are successful advertising executives in Manhattan, and Marion Braun's idea of relaxation after a day's pace on Madison Avenue Is to toss a fresh striped bass into a court bouillon flavored with leeks, and-parsley an&peppercorns. "On Saturdays," Mrs. Braun says, "we plan a week's menus. I find when Lionel will be home and plot the menus what's to come from the butcher, fishmonger, grocer and greengrocer. That's better than wandering mindlessly through supermarkets. "On weekends, I can make a couple of long dishes, like the vitello tonnato, that keep well through the week, or we cook something that freezes well. Nothing freezes better than beef bourgulgnon. "In summertime we have lots of gazpacho, made with local tomatoes," which most tomato enthusiasts agree have been fantastic this year. The Brauns occupy a terrace apartment with expensive and formidable views of lush greenery that extend to the horizon Mamaroneck Bay and the Mamaroneck boat basin. The terrace In the summer serves as a dining area and beyond one vine-covered wall ljfiM,lWilliuuflMfci Ft7 u.59' u.69' u49' CUT & WRAPPED TO YOUR SPECIFICATIONS NO DOWN PAYMENT - BUDGET PlANffl' chicken on all sides, first entile breast, sides and back. This should be done over fair- ' ly low heat until skin Is golden brown. Take care that the skin does not break. When thoroughly browned, add the calvados and Ignite it. When the flame dies, remove the chicken from the skillet. Leave the pan juices In the skillet. 4. Add to the skillet two tablespoons of butter, the garlic, shallot, tarragon and chopped mushrooms. Season with pepper but do not add salt. Simmer two or three minutes. 5. Remove the skillet from the heat and stir In the tomato paste, meat glaze and potato flour. Stir with a whisk until well blended and add the. chicken broth, white wine, sherry, marsala, jelly and pepper. Taste for seasoning and, if needed, add salt. Place the skillet over moderate heat and bring to the boil, Stirring. Return the chicken to the skillet. Place the chicken In the oven and bake 35 to 40 minutes, basting frequently. 6. While the chicken bakes, cook the whole mushroom caps In one tablespoon of the butter over low heat. Sprinkle with the lemon juice, salt and pepper. Transfer the mushroom caps to the small bowl and add the remaining tablespoon of butter to the skillet. Add the chicken liver and cook It until done on all sides. When the chicken is done, transfer It to a platter and garnish, preferably on . decorative skewers, with the mushroom caps and chicken liver. The chicken may be carved at the table with the sauce served separately or It may be carved in. the kitchen and the sauce spooned over. In the latter case, do not bother with the decorative skewers but use the mushroom caps and livers for garnish. Yield: Four to six servings. ENGLISH TRIFLE 1 Jelly roll 2 Tablespoons madeira wine 4 Eggs, separated Vt cup superfine granulated sugar Yt tablespoon unflavored gelatin I-', cups light cream 2 cups heavy cream 2 tablespoons light rum 1 tablespoon confectioner's sugar f 1 teaspoon vanilla extract. 1. Cut the jelly roll Into half-inch-thick slices. Use the slices to line the bottom and sides ol a large crystal bowl, reserving a few slices for the top of the trifle. Sprinkle with madeira wine and refrigerate. 2. Place the egg yolks into the bowl of an electric mixer and add the sugar. Beat thoroughly and add the gelatin.' Bring the light cream to boil and add it to the yolk mixture, stirring constantly .with a whisk. Use a rubber spatula and scrape this Into a large saucepan. Cook and stir the custard over low heat until it coats the back of a wooden spoon. Immediately remove the custard from the fire and place the saucepan in a bowl with Ice cubes to cool. Stir until cool. 3. Clean the mixing bowl thoroughly and dry It. Add the egg whites and beat them until they stand In soft peaks. Fold the whites into the cooled custard. 4. Beat half the heavy cream until stiff and fold this into the custard. Fold in the rum and spoon this into the chilled bowl lined with jelly roll slices. Place briefly in the freezer until set. Do not let the trifle freeze. Cover the top with reserved slices of jelly roll. 5. Beat the remaining cream and sweeten with the confec-tioner's sugar and vanilla extract. Use a pastry tube or spoon to garnish the top of ther trifle with this cream. Yield: Ten to twelve fl . TP - - i - lt x - 1Y Sound lik acith-A I lie Is you? li t not! Thit is ntwspoptr talk for a 1 column by 1 inch ad. Think il too small to bo noticed? You're reading it . . . . . aren't you? Poct-Timei Advertising, paysl FOREQUARTER! X Ira Br- fimai Ef.CJSDH A: f 1 , J RATOR m ' GATO I tzS J yy :; ... ? as. . V L2 A Complete Food Market OPEN 7 A.M. - 8 P.M. 7 DAYS A WEEK Choice & Prim Singer Island Aged Steaks Blue Heron Cut to Order Boulevard PEICES GOOD - TKURS. - FRI. - SAT. aORDERS taken now- FOR ALL ' i r W ' t s m&&w - ' ... . '. t HOLIDAY (SEEDS . . . i r If 5 m Finn Look tube pays' t-f USDA CHOICE NEBRASKA AGED BONELESS ROUND mm ROAST LB.nJej? NATURALLY AGED SWISS CiEESE ALL PURPOSE WHITE . POTATOES 9Q CIRC fiiW YOUR OSCAR MAYER SLICED BACON LB. OUR OWN BAKED BEANS LB. TENDER CRISP PASCAL tat CELERY BU. ,8 19 FRESH SWEET POTATOES LB. 1 0' FOOD MARKET Heron Blvd. Newsffiiiel Chili Dish BAKED CUILI BEANS AND HAMBURGER 1 cup dry- chill or kidney beans 3 cups, water pound ground beef 2 tablespoons drippings or other fat .1 small onion, sliced 1. clove garlic, sliced . 16 4 green pepper, chopped "fine 2 cups cooked or canned tomatoes, or cups raw tomatoes, cut in pieces teaspoon salt Chill powder to taste Boil beans in water 2 minutes. Remove from heat, cover,- arid soak 1 hour or overnight. Cook In same water until almost tender, about li hours. Brown meat- In fat. Add onion, garlic, green-pepper, tomatoes and salt, and cook 5 to 10 minutes. Add meat mixture and chill powder to beans. Place in a baking dish or bean pot, and bake uncovered at 350 degrees (moderate oven) about ,10 minutes. Or cook the mixture slowly for about 30 minutes in a covered kettle on top of, the range. Stir for this package. 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