FOR A MERRIER WORLD!
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If more of us valued food and cheer and song above hoarded gold, it would be a merrier world,
John Ronald Reuel Tolkien
Well then we thought we’d contribute to the cause of a merrier world reprinting “Delicious Dishes”, first published in GUIDEPOST on 27 May 1966.
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A GUIDEPOST REPRINT
Complete and unabridged
DELICIOUS DISHES
by Maruja Hatheway
27 May 1966
GP Cover, 27 May 1966
Escallops Of Veal A La Madrileña
8 individual veal scallopini.
8 thin slices of ham.
1/4 teaspoon salt.
Dash pepper.
1/4 cup flour.
1 egg, well beaten.
1/4 cup olive oil.
1/2 cup tomato sauce.
1/2 cup amontillado Sherry.
Pound veal slices to make them as thin as possible. Top each with slice of ham. Roll up, fasten with toothpick. Dip each in beaten egg, then in flour mixed with salt and pepper. Fry in hot oil until golden on all sides. Set aside. Pour off all but 1 tablespoon olive oil, add tomato sauce and sherry; bring to boil, cook until reduced and thickened. Escallops can be cooked in advance, reheated in sauce. Serve with parsley, potatoes and artichoke hearts.
Chicken And Lobster Costa Brava
4 Tbsp. olive oil.
1-1/2 lb. live lobster, or
3 rocklobster tails.
1 small chicken, cut in pieces.
3/4 tsp. salt.
Dash pepper.
2 carrots, peeled and grated.
2 leeks or 6 scallions, minced.
3/4 cup dry sherry.
1/2 cup brandy.
1 tbsp. tomato paste.
1/2 cup beef gravy.
Cut lobster in 4 pieces; or lobster tails into thirds, cutting away under-shell. Dust chicken with salt and pepper. Sauté chicken in the olive oil until crisply brown on all sides. Add lobster, cook until shell is bright red. Push to one side, add minced carrots and leeks, cook until soft, about 1 minute. Add wine, simmer 2 minutes. Add brandy, set aflame. When flame has burned out, add tomato paste. Simmer gently a few minutes. Remove chicken and lobster to casserole, add gravy to sauce remaining in pan; simmer 2 minutes. Pour sauce over chicken and lobster in casserole. Serves 6.
Duck With Olives
Spread a duck with softened butter, salt and pepper it, roast in hot oven (20 minutes per pound 475ºF.). Add 1/2 cup of water and 1/2 cup of sweet sherry to the fat in the pan and baste the duck often. Fifteen minutes before the duck is done, add 1 cup small pitted green olives. Serve the duck and the olives together. Skim most of the fat from the pan juices and serve them in a sauceboat.
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Featured image (lobster dish)/RitaE, Pixabay
