The Times

Thursday, March 9, 1961, page 65 (of 84)

← Earlier issue Later issue → Download this page

The page

You can also pinch or scroll to zoom, and drag to move around.

The text of this pageRead by computer from the scan, so some words may be wrong. The page picture is the original.

LOBSTER SOUP ROYALE

This elegant soup is as temptingly rich as a bisque. TO PREPARE AND COOK: 35 MIN. 2 cups cooked lobster meat 2 tablespoons butter 2/3 cup finely chopped onion 1/4 cup finely chopped celery 1/4 cup finely shredded carrot 3 tablespoons butter 1/4 cup flour 1/4 teaspoon salt Few grains cayenne pepper 4 cups chicken broth 1 cup clam juice 3 drops Angostura bitters 1 bay leaf 2 egg yolks, slightly beaten 1 cup whipping cream 1. Heat 2 tablespoons butter in a skillet. Add onion, celery, and carrot; stirring occasionally, cook until onion is golden. 2. Heat 3 tablespoons butter in a large saucepan. Blend in a mixture of the flour, salt, and cayenne pepper; stirring constantly, heat until mixture bubbles. Remove from heat. Stirring constantly, gradually add the chicken broth and clam juice. Blend in the onion mixture, bitters, and bay leaf. Return to heat and ing to boiling, stirring constantly; cover and simmer 20 min. 3. Remove bay leaf. Stir about 3 tablespoons of the hot mixture into egg yolks. Immediately return egg-yolk mixture to saucepan, stirring vigorously. Cook 3 to 5 min., stirring constantly; do not boil. Stir in the cream and lobster; heat thoroughly. About 8 servings

BAKED FISH WITH SHRIMP STUFFING

TO PREPARE: 25 MIN. TO BAKE: 25-30 MIN. 1 2- to 3-lb. dressed whitefish, bass, or lake trout 1 cup chopped cooked shrimp 1 cup chopped fresh mushrooms 1 cup soft bread crumbs 1/2 cup chopped celery 1/4 cup chopped onion 2 tablespoons chopped parsley 3/4 teaspoon salt Few grains black pepper 1/2 teaspoon thyme 1/4 cup melted butter 2 to 3 tablespoons apple cider 2 tablespoons melted butter 1. Rinse fish under cold running water; drain well and pat dry with absorbent paper. Sprinkle fish cavity generously with salt. 2. Combine in a bowl the shrimp, mushrooms, bread crumbs, celery, onion, parsley, and a mixture of the seasonings. Gradually pour 1/4 cup melted butter over bread mixture, tossing lightly until mixed. 3. Lightly pile stuffing into fish. Fasten with skewers and lace with cord. Place fish in a greased large, shallow baking pan and brush with a mixture of the cider and 2 tablespoons melted butter. 4. Bake at 375°F, brushing occasionally with cider mixture, 25 to 30 minutes, or until fish flakes easily when pierced with a fork. If additional browning is desired, place fish under broiler 3 to 5 minutes. Transfer to a heated platter and remove skewers and cord. Garnish platter with sprigs of parsley. 4 to 6 servings

WHITE SAUCE

Heat 1/4 cup butter over low heat. Blend in a mixture of 1/4 cup flour, 1/2 teaspoon salt, 1/2 teaspoon monosodium glutamate, and 1/8 teaspoon black pepper; heat until mixture bubbles. Remove from heat. Gradually add 2 cups milk, stirring constantly. Continue stirring and bring rapidly to boiling; cook 1 to 2 min. longer. 2 cups sauce

OYSTER-POTATO FRIES

A crisp potato coating adds flavor and texture to oysters served as an appetizer or supper entree. TO PREPARE: 25 MIN. TO DEEP FRY: 2-3 MIN. Hydrogenated vegetable shortening, lard, or cooking oil for deep frying 1 pt. oysters, well drained 1 egg, beaten 1/4 cup thick sour cream 1/4 cup flour 1/2 teaspoon salt 1/2 teaspoon seasoned salt 2 cups finely shredded potatoes, drained 1. Heat the shortening to 365°F. 2. Stir the sour cream and a mixture of dry ingredients into the beaten egg. Combine with the potatoes and blend thoroughly. Add four or five oysters at a time to potato mixture. 3. Drop mixture by tablespoonfuls with an oyster in each spoonful into the hot fat. Deep fry at one time only as many oysters as will float uncrowded one layer deep. Deep fry 2 to 3 min., or until golden brown. Remove with slotted spoon and drain over fat before removing to absorbent paper. About 30 Continued

Lusciously new... the things you can do with NEW KRAFT BLUE CHEESE DRESSING!

It's delectable on hamburgers..... Try it on ham or turkey sandwiches. Great on steak! luscious on salads...... So thick you can thin it with milk or Kraft Italian Dressing! perfect in a baked potato Wonderful on tomatoes or seafood! One taste and the temptation begins. Those blue-veined chunks of blue cheese crumble on the tongue. They melt in the mouth. They come wrapped in a luxurious, creamy-smooth dressing. The texture is tantalizing. The flavor is uninhibited. Naturally you want more. And why not! There are more blue cheese chunks than you'll ever be able to count in this luscious new dressing. Only a cheese maker could make this good! SO MUCH BLUE CHEESE.. SUCH BIG BEAUTIFUL CHUNKS... YOU'LL FIND THIS DRESSING IN THE DAIRY CASE! KRAFT Blue Cheese Dressing VEGETABLE OIL, BLUE CHEESE, VINEGAR, EGG YOLK, SUGAR, SALT, ALGIN DERIVATIVE, SPICES, SEASONING, FLAVORINGS