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From Mrs. Landemare’s cookbook, we offer you three simple recipes to complement your own Churchillian meal. Feel free to send us photos of your results and we will post them on our social media platforms. You can reach us at: [email protected]
Neck of veal; oiled butter; paprika pepper; 2 lb spinach; 2 tablespoons thick Béchamel sauce; 1 egg yolk; seasoning; few blanched leaves of spinach.
Cook the spinach in the normal way, but keep back a few large leaves, which should be blanched only. Pass the spinach through a coarse sieve, mix with a little thick Béchamel sauce, egg yolk, and seasoning. Place a tablespoon of this mixture into each blanched spinach leaf. Grease a fireproof dish well with butter and place in these subrics of spinach. Put the dish in the oven and cook slowly for 10 minutes under cover, to prevent hardening of leaves.
Remove the bones from the neck of the veal, and cut the meat into medium slices. Dip each slice in oiled butter, sprinkle well with paprika and fry them lightly in butter.
Arrange the veal on a dish with the subrics of spinach, and pour over a sauce made from cream mixed with juices in which the veal has been cooked.
Turnips; butter; cream; black pepper.
Peel and shape some turnips in large olives. Cook in boiling, salted water for five minutes. Take up and put into another saucepan with melted butter, a little cream, and black pepper.
6 oz butter; 9 oz caster sugar; 3 eggs; 12 oz flour; coffee cupful of milk; 1 saltspoon baking powder.
Cream the butter and sugar together, add one tablespoon of the flour and then the eggs well beat. Add half the flour, beat well, add the milk and remainder of the flour sifted with the baking powder. Bake for 1.5 hours in a moderate oven.
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