Browse Items (2 total)

• 
  Textcategory:Appetizercuisine:French...9 more

  Classic Vichyssoise

  CLASSIC VICHYSSOISE THE TAMPA TRIBUNE
  
  4 medium leeks 1 cup half-and-half
  4 medium potatoes 1 cup milk
  1 medium onion 1½ teaspoon salt
  1 garlic clove White Pepper
  3 TB. butter 2 TB. chopped fresh parsley
  4 cups chicken stock
  
  Wash leeks thoroughly. Trim the leeks to about
  2 inches from the top of the bulb, discarding
  the coarse leaves. Cut leeks into thin slices.
  Peel potatoes and onion and cut into thin
  slices. Peel and mince garlic.
  
  Melt butter in large kettle. Add leeks, pota-
  
  Card 1 Back:
  toes and onion and saute over medium heat for
  4-5 minutes. Add chicken stock and simmer,
  covered, for about 15 minutes, or until vege-
  tables are tender.
  
  Puree mixture in a food processor or blender.
  Stir in cream and milk.
  
  Chill. Season with salt and pepper. Taste and
  adjust seasoning if necessary. At serving
  time, garnish with parsley.
  
  
  Yield: 8 servings.
  
  ---
  
  # Classic Vichyssoise
  
  *The Tampa Tribune*
  
  *Yields 8 servings*
  
  ## Ingredients
  
  - 4 medium leeks
  - 4 medium potatoes
  - 1 medium onion
  - 1 garlic clove
  - 3 Tbsp butter
  - 4 cups chicken stock
  - 1 cup half-and-half
  - 1 cup milk
  - 1 1/2 tsp salt
  - White pepper, to taste
  - 2 Tbsp chopped fresh parsley
  
  ## Instructions
  
  1. Wash leeks thoroughly. Trim the leeks to about 2 inches from the top of the bulb, discarding the coarse leaves. Cut leeks into thin slices.
  2. Peel potatoes and onion and cut into thin slices. Peel and mince garlic.
  3. Melt butter in a large kettle. Add leeks, potatoes, and onion and sauté over medium heat for 4–5 minutes.
  4. Add chicken stock and simmer, covered, for about 15 minutes, or until vegetables are tender.
  5. Puree mixture in a food processor or blender.
  6. Stir in half-and-half and milk.
  7. Chill. Season with salt and white pepper. Taste and adjust seasoning if necessary.
  8. At serving time, garnish with parsley.
• 
  Textcategory:Maindecade:1950s...6 more

  Chicken Souffle

  Chicken Souffle
  (serves 16)
  1 - 3 lb. hen
  3/4 qt. milk
  6 eggs
  3/4 qt. chicken stock
  1 loaf white bread (1 lb.)
  Salt & Pepper
  Monosodium glutamate
  
  Cook hen add celery carrots & onion.
  Let chicken cool in its own juices
  Pull bread into pieces taking off crust
  
  Back:
  Soak bread in broth 1 hour
  Cut meat in small pieces
  Beat eggs well & add milk. Pour milk &
  eggs over chicken & add to chicken
  broth mixture. Season with salt,
  pepper & MSG. Mix all well together
  Bake in greased pan about 30 min. at
  350°, allow to set few minutes then
  cut for serving. Serve cut in squares
  with cream of mushroom sauce.
  
  ---
  
  # Chicken Souffle
  
  *(Serves 16)*
  
  ## Ingredients
  
  - 1 (3 lb.) hen
  - 3/4 qt. milk
  - 6 eggs
  - 3/4 qt. chicken stock
  - 1 loaf white bread (1 lb.)
  - Salt and pepper
  - Monosodium glutamate (MSG)
  - Celery, carrots, and onion (for cooking hen)
  - Cream of mushroom sauce (for serving)
  
  ## Instructions
  
  1. Cook hen with celery, carrots, and onion. Let chicken cool in its own juices.
  2. Pull bread into pieces, taking off crust. Soak bread in broth from the hen.
  3. Cut meat into small pieces.
  4. Beat eggs well and add milk. Pour milk and eggs over chicken and add to chicken broth mixture.
  5. Season with salt, pepper, and MSG. Mix all well together.
  6. Bake in a greased pan at 350° for about 30 minutes.
  7. Allow to set a few minutes, then cut for serving.
  8. Serve cut in squares with cream of mushroom sauce.