The Algona Upper Des Moines from Algona, Iowa on March 9, 1965 · Page 21
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The Algona Upper Des Moines from Algona, Iowa · Page 21

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Algona, Iowa
Issue Date:
Tuesday, March 9, 1965
Page:
Page 21
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f)ctits Fours, Chocolate Mousse and Vichyssoise are but a f few of the gourmet specialties that have come to us from France. French cooking is knoivn and practiced all over the world — and it's no wonder! The French chef has always prided himself in the ornate craftsmanship of his cooking. And as a result France has the enviable reputation of having the best cooks in the'world. It may be a surprise to you, but basically the recipes are simple. None of the French dishes given here require elaborate equipment or unusual cooking skill. In the eyes of a Frenchman the secret of success is to enjov cooking. It's creative and therefore refreshing. So, "Bon Appetlt!" FRENCH PASTRIES I package loaf-size white cake mix French Pastry Frosting** Chopped California walnuts (Petits Fours) Toasted coconut Semi-sweet chocolate morsels Push-button cake decorators Pjpcpare cake mix as directed on package. Pour batter into greased and floured shallow pan measuring 15Ji x 10/» x 1-inch. Bake in 350°F. oven for 15 to 20 minutes, or until cake shrinks from sides of pan. Let stand in pan about 10 minutes before turning out on wire rack to cool. When cool, cut into diagonal and vertical 1/i-inch strips to form diamond shapes. Remove any loose crumbs. If desired, split cakes and fill with jam or jelly. With a fork, hold each cake firm on board while you frost with French Pastry Frosting 0 *— white or chocolate. Decorate with cake decorators, walnuts, coconut and chocolate morsels. Makes 30 pieces. 0 "French Pastry Frosting: 'A> cup margarine % cups shortening 1 tablespoon light corn syrup 1 A teaspoon salt 1 teaspoon vanilla 1-1 pound package confectioners' sugar, sifted Milk 1 6-ounce package (1 cup) semi-sweet chocolate morsels, melted Cream margarine and shortening until light and fluffy. Beat in corn syrup, salt and vanilla. With spoon, gradually blend in confectioners' sugar. White Frosting: Thin 2 cups French Pastry Frosting with milk till of consistency. Frost tops and sides of 15 cakes. Chocolate Frosting: To 2 cups French Pastry Frosting, add the melted semi-sweet chocolate morsels. Thin with milk till of spreading consistency. Frost remaining cakes. BRIOCHE cup milk cup margarine Y.I cup sugar 1 teaspoon salt l /4 cup warm water (105°-115° I tablespoon sugar F.) I package or cake yeast, active dry or compressed 3 whole eggs 1 egg yolk 3 '/> cups flour 1 egg white Scald milk; cool to lukewarm. Cream margarine in large mixer bowl. Gradually add K cup sugar and salt. Cream together. Measure warm water into small warm bowl; sprinkle or crumble in yeast; stir until dissolved. Add lukewarm milk, dissolved yeast, eggs, egg yolk and flour to the creamed mixture. With a wooden spoon beat vigorously for 2 minutes. Cover; let rise in warm place, free from draft, until more than doubled in bulk, about 2 hours. Stir down and beat vigorously for 2 minutes. Cover tightly with aluminum foil and refrigerate overnight. Beat down; turn soft dough out onto lightly floured board. Divide into 2 pieces, one about & weight of dough and the other about )1 weight of dough. Cut large piece into 24 equal pieces. Form into smooth balls. Place in well greased muffin pans (2-X x 1-M inches). Cut small piece into 24 equal pieces.. Form into smooth balls. Make a deep indentation in center of each large ball; dampen slightly with cold water. Press a small ball into each indentation. Let rise in warm place, free from draft, until doubled in bulk, a^out 50, minutes. Brush with a mixture of 1 egg^vhite and 1 tablespoon sugar. Bake in 375°F. oven about 15 to 20-minutes. FRENCH BREAD (Pain Ordinaire) 2 cups warm water (105°-115° F.) 2 teaspoons salt 1 package or cake yeast, active dry or 544 cups flour compressed 1 egg white, unbeaten 1 tablespoon sugar Measure warm water into bowl. Sprinkle or crumble yeast over water. Stir until dissolved. Add sugar, salt and 3 cups flour. Stir to mix, then beat until smooth and shiny. Stir in 2& cups more flour. Sprinkle remaining M cup flour on bread board or pastry cloth. Turn dough out on flour and knead until satiny smooth, 5 to 7 minutes. Shape into smooth ball. Rub bowl lightly with shortening. Press top of ball of dough into greased bowl, then turn dough over. Cover and let rise until doubled (about 1 hour). Punch down. Divide into halves. Shape each half into a ball. Cover and let rest 5 minutes. Rub a little shortening on palms of hands. Then roll each ball of dough under the hands to form a long slender loaf about 3 inches in diameter. Start rolling at the center and gently work hands toward ends of loaf. Do this several times to make wen-shaped loaves. Place loaves 4 inches apart on lightly greased baking sheet. With razor or sharp knife cut diagonal gashes about ft inch deep about 1/z inches apart into top of each loaf. Cover and let rise until a little more than doubled (about 1 hour). Bake in 425°F. oven for 30 to 35 minutes. Remove from oven. Brush with egg white. Return to oven for 2 minutes. Remove from baking sheet and cool on rack or across tops of pans. Makes 2 loaves. CHOCOLATE MOUSSE 1 envelope unflavored gelatin 4 eggs, separated -/i cup sugar, divided 1 teaspoon vanilla % cup water '/4 teaspoon salt 1 6-ounce package (1 cup) semi-sweet 1 cup heavy cream, whipped chocolate morsels Combine unflavored gelatin, M cup of the sugar, and water in saucepan. Place over low heat, stirring until gelatin and sugar are dissolved. Add semi-sweet chocolate morsels and continue stirring until dissolved. Remove from heat. Beat in egg yolks and vanilla. Beat egg whites and salt until stiff but not dry. Gradually add remaining M cup sugar; beat until very stiff. Fold in chocolate mixture thoroughly; then fold in whipped cream. Spoon into dessert dishes. Chill until firm. If desired, garnish with additional whipped cream, kumquats and California walnuts. Makes 8 servings. BREAST OF CHICKEN WITH CREAM (Supremes De Volaille A Blanc) 2 double chicken breasts, boned and skinned '/£' teaspoon lemon juice Sauce: Vt cup white or brown stock, or canned beef bouillon l /4 cup port, Madeira, or dry white Vermouth wine l /4 teaspoon salt White pepper Vt cup margarine I cup whipping cream Lemon juice to taste 1 tablespoon fresh minced parsley Preheat oven to 400°F. (An electric skillet can also be used.) Rub the chicken breasts with drops of lemon juice and sprinkle lightly with salt and pepper. Heat the margarine in the casserole or skillet until it is foaming. Quickly roll the chicken breasts in the margarine, lay a piece of greased paper over them, cover, and place in preheated oven (or cover electric skillet). After 5 or 6 minutes, press top of chicken breasts with your fingers. If the meat is springy to the touch it is done. If not, return to oven for another few minutes. Remove the breasts to a warm platter and cover while making the sauce. To make sauce: Pour the stock or boullion and wine into the casserole or skillet with the cooking margarine and boil down quickly over high heat until liquid is syrupy. Stir in the cream and boil down again over high heat until cream has thickened slightly. Remove from heat, taste carefully for seasoning, and add drops of lemon juice to taste, Pour the sauce over the chicken breasts, sprinkle with parsley. Serve at once, (It is possible to make this sauce ahead of time and reheat.) Serves 4.

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