by E Mooneyhan
CREAM OF CORN
2 small onions
6 ounces butter or shortening
1½ gallons chicken stock
4 cups grated green corn OR 3 number 2 cans of corn
8 outside stalks of celery
2 cups flour
2 quarts milk
¼ teaspoon mace
Salt and white pepper
Slice onions, celery, and use only 3 cups of fresh grated corn if fresh corn is used, or 2 cans of corn if canned corn is used. Braise all in butter or shortening. Cook until tender. Do not brown or burn vegetables while cooking. When tender, add flour, stirring it in with a wire whip, making a roux. Cook roux for 10 minutes. Add chicken broth and the milk (hot), stirring constantly as the milk and stock are added. Simmer for 30 minutes, season to taste. Let come to boiling point, remove from fire, strain. Sauté the remaining corn left from the above quantity of ingredients in butter until tender and use for garnish in soup when served. Make fresh daily.
CREAM OF LIMA BEAN SOUP
To 4 cans of lima beans add one diced carrot, one sliced onion, and one quart ham stock. Let cook until beans and other vegetables are soft, then force through a puree strainer. Then melt ½ cup butter and add ½ cup flour. Stir until smooth and add to boiling soup. Add 4 cups milk and bring to boiling point. Add 4 tablespoons butter cut in small pieces. Makes 16 servings.
CREAM OF MUSHROOM SOUP
2 small onions
6 ounces butter or shortening
1½ gallons chicken stock
1½ lb mushrooms
8 outside stalks of celery
2 cups flour
2 quarts milk
¼ teaspoon mace
Salt and white pepper
Wash, peel, cap, and cut thin slices from bottom stems of mushrooms. Chop in fine pieces both heads and stems. Slice onions and celery and add 1 pound of the fresh, washed, chopped mushrooms to butter or shortening. Braise until tender but do not brown. When tender, add flour, stirring it in with a wire whip, making a roux. Cook roux for 10 minutes. Add chicken broth and the milk (hot), stirring constantly as the milk and stock are added. Simmer for 30 minutes, season to taste, adding mace. Let come to boiling point, remove from fire, strain. Sauté remaining mushrooms in butter and add to soup for garnish.
CREAM OF MUSHROOM SOUP [after November 30, 1953]
Use Hains Cream of Mushroom soup. This will be furnished in Number 5 cans and requires the addition of milk. Read directions on the can and follow to the letter. One Number 5 can will yield about 22 portions.
CREAM OF PEANUT SOUP
Use one gallon of strong veal, chicken, or turkey stock, three pounds of peanut butter, working the peanut butter into a light roux in sauté pan. Add to stock and let simmer gently for one hour. Before serving add a little hot cream, to be mixed thoroughly with the soup. This soup must not, under any circumstances, be carried over from one meal to another, but must be made up freshly for each meal.
CREAM OF POTATO AND LEEKS
1 quart milk
Salt and pepper
1 cup diced potatoes
1 heaping tablespoon flour
½ cup diced leeks
1/8 lb butter
½ cup diced celery
Pinch celery salt
Boil leeks, potatoes, and celery together with sufficient water to cover. Boil water down to about one cup by time the potatoes are done. Thicken with flour and add salt and pepper to taste. Add milk and celery salt. Simmer for a few minutes but do not allow soup to boil after milk is added.
CREAM OF TOMATO SOUP
Use Campbell’s Tomato Soup, 51 ounce cans. Empty contents of can into pan. Fill empty soup can with cold milk and stir this milk into soup in pan. Do not use water. Heat to boiling but do not boil.
PUREE OF LENTIL SOUP
2 pounds lentils
3 chopped carrots
4 chopped onions
3 stalks celery, chopped
6 whole peppercorns
1 ham knuckle
2 gallons stock
1 clove garlic
4 cloves
2 bay leaves
Braise the ham knuckle, the chopped vegetables, spices, and the garlic in a small amount of shortening until tender then add the washed lentils, stock, and ½ gallon of water. Boil until lentils are well done. Remove one cup of lentils for use as garnish. Thicken remaining soup slightly with a roux of butter and flour. Season with salt and white pepper. Strain through Chinese strainer. Add to the strained soup the cup of lentils previously removed. Garnish each bouillon cup with 4 thin slices of frankfurter.
CELERY AND OLIVES—Table d’Hote
Cut heart of celery into four pieces. Serve two pieces and four olives to each person on a cold tea plate. Celery should stand in ice water before serving to assure it will be crisp.
STUFFED CELERY
Stuff celery hearts with blue cheese, Worcestershire sauce, etc. Use only hearts.
MIXED PICKLES
Line sauce dish with single lettuce leaf. Place four or five mixed pickles on lettuce and cover with shaved ice. Serve when soup or juice is brought in.
SMOKED SHAD, MAYONNAISE – (Four orders to the can)
Cold tea plate for service. Place shad on crisp, single leaf of lettuce, sprinkle with finely chopped onion and finely chopped egg yolk. Teaspoon of mayonnaise on top. Two saltines and wedge of lemon on side.
CLAM JUICE COCKTAIL
To each quart of clam juice add ¼ cup tomato catsup, ¼ cup lemon juice, ½ teaspoon of Tabasco sauce, and a pinch of celery salt. Shake well and serve thoroughly chilled in juice glass on doily-lined tea plate.
FRUIT COCKTAIL
Use stemmed cocktail glasses that have been thoroughly chilled. Fill cocktail glasses with cold mixed canned fruit cocktail. Top with maraschino cherry. Serve on doily-lined tea plate.
FRESH FLORIDA FRUIT COCKTAIL
Use fresh oranges, grapefruit, avocado, and banana. Add banana just before service so they will not turn black. Serve in cold stemmed cocktail glass, topped with cherry. Underline with doily-lined tea plate.
AVOCADO COCKTAIL
Split avocado, remove pit, peel, and cut into small cubes. Line cold cocktail glass with lettuce. Fill glass 2/3 full with cubed avocado. Cover with cocktail sauce made from equal portions of mayonnaise and chili sauce, sharpened with lemon juice. Serve on doily-lined tea plate with 1/8 lemon wedge stuck on oyster fork on one side of plate and three crackers on other side.
CRABMEAT COCKTAIL
Line cold cocktail glass with lettuce. Place 2 ounces crabmeat in cocktail glass and cover with cocktail sauce. Serve on doily-lined tea plate with 1/8 lemon wedge stuck on oyster fork on one side of plate and three crackers on other side. Care must be taken to insure that glasses, crabmeat, and cocktail sauce are cold. Pick all shell from crabmeat. A la carte: Same as above except use 3 ounces of crabmeat.
LOBSTER COCKTAIL
Line cold cocktail glass with lettuce. Fill cocktail glass 2/3 full with lobster meat. Cocktail sauce over top. Serve on doily-lined tea plate with 1/8 lemon wedge stuck on oyster fork on one side of plate and three crackers on other side.
MELON COCKTAIL
Use pineapple juice as the liquid for the cocktail. Cut melon in uniform dice. Place in crock. Add a little sugar and lemon juice. Keep in chill box. Serve in cocktail glass topped with maraschino cherry.
OYSTER COCKTAIL – Use smaller oysters
Line cold stemmed cocktail glass with lettuce. Place three count oysters in glass for Table d’hote service in cocktail glass and cover with cocktail sauce. Place cocktail glass on doily-lined tea plate. Oyster fork with 1/8 lemon on one saide of plate; three crackers on other side. A la carte service is same as above except fill glass to capacity with count oysters.
SHRIMP COCKTAIL – Table d’hote
Line cold stemmed cocktail glass with lettuce. Place three large or four medium shrimp in glass and cover with cocktail sauce. Place cocktail glass on doily-lined tea plate. Oy
ster fork with 1/8 lemon on one side of plate; three crackers on other side. Care must be taken to see that glasses, shrimp, and cocktail sauce are cold.
TOMATO JUICE COCKTAIL
½ cup tomato juice
¼ teaspoon Worcestershire sauce
1 dash celery salt
1 dash Tabasco sauce
Place ingredients into shaker. Add two or three pieces of ice and shake well until cold. Strain before serving.
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FISH AND SEAFOODS
FOR SEAFOOD COCKTAILS, SEE SOUPS, APPETIZERS, AND COCKTAILS
POACHED FILLET OF FISH
Place 1 bay leaf, 4 whole peppercorns, 4 allspice, 4 whole cloves, the juice of 1 lemon, and 1 small onion finely diced in a pot or pan. Fill pot half full of water, add salt, and let it come to a slow boil. Boil until the flavor of the onion and spices have blended; then add the fish and let it simmer slowly until done. Fish should be removed carefully to avoid breaking it.
BAKED FILLET OF FISH, SPANISH SAUCE
Sauté together with butter, ½ teaspoon paprika, 1 cup each sliced peppers, onions, and mushrooms, until soft. Then add 3 cups of canned stewed tomatoes. Season with salt and 1 teaspoon of sugar. Cover and let simmer until thick. No flour must be used to thicken this sauce; it must be reduced to the proper consistency.
BAKED FILLET OF FISH, CUBANAISE
After fillets have been prepared for baking, place over the top of each two thin slices of tomato, and then sprinkle with very finely chopped onion and green pepper. Add salt and a small amount of melted fat then bake in the oven until done.
BROILED RED SALMON STEAK –Cook to order
We will furnish salmon steaks from Washington, cut in 8 ounce portions. Serve 8 ounce portions. Dip steak in mixture of oil and paprika. Broil. Brush with lemon butter just before serving. Garnish with parsley and 1/8 lemon.
CODFISH CAKES WITH TOMATO SAUCE
Use Gorton’s ready to fry codfish cakes, 2 lb, 2 oz cans. Each can will make 16 cakes (8 orders). Drain on brown paper before serving. Serve 2 cakes to each order set in tomato sauce.
FRENCH FRIED FILLET OF FISH, TARTAR SAUCE, HUSH PUPPIES
Prepare fillets same as for pan frying. Fry in deep fat until brown and done, be sure not to burn. Place fillet on brown paper on towel to absorb excess grease before serving.
CREAMED FILLET OF FINNAN HADDIE
Fillets of smoked finnan haddie will be furnished to you. Boil for one minute in plain water. Then separate fillets into small pieces. Simmer in cream. Thicken lightly in cream sauce. Serve very hot in shirred egg dish with a toast point in each side of dish. Underline with tea plate, hot service plate for service.
MARYLAND CRAB CAKES, TARTAR SAUCE
1lb = 5 servings
Carefully pick and remove all shell and particles from crabmeat. Flake and heat crab meat in butter, season with a tablespoonful of Worcestershire sauce, a teaspoonful of French mustard, salt, white pepper, and a pinch of cayenne. Seasoning proportions are for 1 lb of crabmeat. Combine crabmeat with a thick cream sauce into which 3 egg yolks have been blended. Mix well. Set aside to get cold then shape into cake form, 3 inches in diameter and ½ inch thick. Score with knife lightly, dredge with flour, dip in egg wash and roll in fine bread crumbs. Fry in hot deep fat until brown. Drain well before serving.
Service—On bed of cream sauce on a dinner plate place 2 cakes dressed with butter. Garnish with a sprig of parsley and 1/8 lemon cut from stem end to blossom end. Tartar sauce on small piece of lettuce on same plate.
CRAB MEAT AU GRATIN, EN CASSEROLE – 5 PORTIONS
1 lb crabmeat
½ cup grated cheese
5 slices freshly made toast
1 quart medium cream sauce
½ cup bread crumbs
4 oz butter
1 teaspoon paprika
Flake crabmeat and pick over carefully removing any bits of shell. Heat crab flakes in 2 oz butter until thoroughly warm, then add cream sauce and simmer 5 minutes. Season to taste. Combine bread crumbs with cheese and paprika. Place slice of toast on bottom of shirred egg dish and about 1½ kitchenspoonfuls of crabmeat mixture. Sprinkle generously with bread crumb-cheese mixture. Use remaining butter to dot top of each dish, and place in oven and bake until browned. Serve piping hot, underlined with tea plate.
FRIED SELECT OYSTERS, TARTAT SAUCE, COLE SLAW
Use count oysters, 6 to order. Season oysters with salt and pepper, roll in bread crumbs, shake well, dip in egg wash, and then roll again in bread crumbs. Gently press the oyster between your hands, bring careful not to break. Fry in hot shallow grease. Drain on brown paper before serving.
Service—Serve 6 oysters on 2 triangular pieces of toast on service plate, garnish with 1/8 lemon and sprig parsley. Tartar sauce on lettuce leaf on same plate. Cole slaw (molded) on same plate.
BROILED FLORIDA POMPANO, HAVANAISE
One whole 1 lb fish to order. Broil to order only. Havanaise sauce to be served on side in gooseneck. See recipe for sauce.
SHAD ROE WITH BACON, COLE SLAW
Serve one roe (half pair) to order with 2 strips bacon crossed over roe. Mold ½ egg of cup cole slaw and turn out on a single lettuce leaf on service plate. One vegetable on service plate and one in side dish. Garnish with piece of lemon and sprig parsley.
SARDINES, POTATO SALAD, COLE SLAW
Line cold medium platter with crisp lettuce leaves. Serve chilled sardines in opened can. Place can in center of platter. Mold ½ egg cup slaw and turn out on one end of platter. Mold ½ cup of potato salad and turn out on other end of platter. Two slices of tomatoes—one on each side of platter. Sprig of parsley for garnish. Cold service plate served to guest with platter. If guest requests hot vegetable also, serve in side dishes. Entire service from kitchen.
SCALLOPS
Each quart of scallops will average about 33 pieces. Cut the large scallops in half, cutting crosswise against the grain. Dredge in flour, dip in egg wash, roll in bread crumbs. Fry in hot fat until golden brown and thoroughly done. Do not burn. Place on brown paper to absorb grease.
Service—Serve 6 scallops on 2 triangular pieces of toast on hot dinner plate, dress with butter, garnish with 1/8 lemon (cut from stem to blossom end) and sprig parsley. Serve tablespoon of tartar sauce on small lettuce leaf on same plate.
FLORIDA SHRIMP CREOLE WITH STEAMED RICE, 8 SERVINGS
For preparation of shrimp:
5 pounds shrimp
2 teaspoons Old Bay seasoning
½ teaspoon red pepper
2 bay leaves
2 teaspoons salt
¼ cup vinegar
3 blades celery
Wash shrimp well in cold water and place in pot. Add remaining ingredients and enough water to cover shrimp and bring to boil. Boil eight minutes. Remove from fire, strain, and save liquid. Pour cold water over shrimp. Remove hull from shrimp; open backs with small knife and remove vein. Place washed shrimp back in reserved liquid and place in refrigerator until ready to use.
For preparation of Sauce Creole:
2 onions, chopped fine
4 blades celery, chopped
¼ cup melted butter
1 cup puree of tomatoes
¼ cup mushrooms
1 teaspoon chopped parsley
1 minced green pepper
1 clove garlic
¼ cup sifted flour
2 cups canned tomatoes
1 bay leaf
Hot cooked rice
Sautee onions, green pepper, celery, and garlic in butter five minutes. Blend in ¼ cup sifted flour and stir well. Add tomatoes, tomato puree, mushrooms, and bay leaf. Season to taste. Cook slowly for 30 minutes. Add chopped parsley.
Service:
Place a mold of boiled rice in center of shirred egg dish, using coffee cup for mold. Place a layer of shrimp around rice mold. Then pour sauce over shrimp. Garnish with a sprig or two of parsley. Serve hot.
SHRIMP, NORFOLK STYLE, COLE SLAW
Wa
sh shrimp well in cold water and place in pot. Add enough water to cover shrimp and bring to boil. Boil eight minutes. Remove from fire, strain, and save liquid. Pour cold water over shrimp. Remove hull from shrimp; open backs with small knife and remove vein. Place washed shrimp back in reserved liquid and place in refrigerator until ready to use.
Heat shirred egg dish on top of range, cover bottom of dish with melted butter, place 8-10 shrimp (depending on size) in the melted butter. When shrimp are thoroughly heated, entrée is ready to serve, but chef must see that this entrée is piping hot and not removed from the range until the waiter is ready to serve. Underline with tea plate. Cole slaw on lettuce leaf on service plate with 1/8 piece of lemon.
FRIED SHRIMP, TARTAR SAUCE, COLE SLAW
