Dinner menu planned in advance for the Minister’s visit

Recipes this week include Braised Leg of Veal, Buttered Pecan Sprouts, and Chocolate Fudge Glazed Cake.

While the minister expressed his intention to have a meal with a family in the congregation in advance, there was a lot of excitement and planning before the big event.

A cookbook, published in 1964, Thoughts For Festive Foods, offers some ideas of what to serve the minister when his visit is planned.

In our house, if the pastor passed without notice, an extra cup of water was added to the soup or stew, there was always canned fruit for dessert, and I knew not to take the first serving. or go back for a few seconds until the pastor has had his/her part.

This week’s recipes are what the cookbook suggests the Minister would enjoy.

• • •

Braised leg of veal

  • 1 to 6 lbs of veal thigh
  • 1 clove garlic, split
  • 1/2 cup fine French vinaigrette
  • 1 C. salt
  • 1/8 tsp black pepper
  • 1 C. Oregano
  • pinch of rosemary
  • 2 tbsp. shortening
  • 3 onions, sliced
  • 3 celery stalks, sliced
  • 1-10oz. can chicken broth
  • 4 small carrots
  • 1/2 lb small fresh mushrooms
  • 1/2 cup dry white wine

Remove the outer skin, wash and dry the veal and rub it with garlic. Saturate a large piece of cheesecloth until very wet in the French dressing. Wrap around the veal to enclose the meat. Refrigerate overnight.

Remove the veal from the refrigerator and let stand at room temperature for one hour. Remove the cheesecloth. Season the meat with salt, pepper, oregano and rosemary.

Heat the shortening in a skillet or Dutch oven. Add onion and celery and sauté lightly. Add the veal and pour the chicken broth over it. Cover, reduce heat and simmer slowly until tender, about 4 hours. After two hours, add the carrots and more water. After 4 hours, add the mushrooms and wine and simmer for another 10 minutes.

Remove the veal to a hot dish, slice then arrange the vegetables around the meat and garnish with celery stalks.

Leftover veal is especially tasty in sandwiches.

• • •

Pecan sprouts with butter

  • 3 pounds. fresh Brussels sprouts


  • 1/4 cup butter or shortening
  • 1/4 cup coarsely chopped pecans

Wash and remove discolored leaves from fresh shoots and leave them whole.

Cook for 10 minutes in enough water to cover the sprouts.

Drain and cover with the sauce obtained by browning the butter until golden, then adding the pecans and heating them.

• • •

Chocolate fudge ice cream cake

  • 18 ladyfingers, separated
  • 8 oz. sweet cooking chocolate
  • 3 tbsp. the water
  • 4 beaten egg yolks
  • 2 tbsp. icing sugar
  • 1/2 cup chopped walnuts, optional
  • 4 egg whites, beaten stiff
  • 1 cup heavy cream, whipped

Melt the chocolate in a bain-marie. Add water and mix. Remove from the heat and add the egg yolks, one at a time, beating vigorously until smooth and consistent.

Add the icing sugar, chopped walnuts and mix. Add the whipped cream, then the beaten egg whites.

Line has 2 pints. soufflé or springform pan with ladyfingers. Pour the mixture. Cool at least 12 hours in the refrigerator.

To serve, remove rim of springform pan or serve in a soufflé dish.

Joyce Walter can be reached at [email protected]

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