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Pimento cups with artichoke Hearts
Chicken Breast en Papilotte
Potato Balls
Green beans Almondine
Butter rolls
Fried Cream, Flambe'
Pimento cups with artichoke Hearts
2 Whole canned pimentos
1/2 cup finely minced celery
1 anchovy chopped
2 teaspoons finely chopped onion
mayonnaise
pinch salt @ pepper
2 cooked artichoke hearts
Garlic-flavored french dressing
Crisp salad greens
Drain pimientos. Combine celery, anchovies, onion
and enough mayonnaise to bind the ingredients.
Season with salt and pepper. Fill Pimientos with
celery-anchovy mixture,
top with an artichoke heart that has been
marinated in the garlic french dressing.
Arrange on salad greens.
Chicken Breast en Papilotte
2 teaspoons chopped green onion
1 tablespoon +1 teaspoon butter
1 tablespoon flour
1/3 cup light cream
2 tablespoons white wine
pinch salt, pepper & thyme
2 large whole chicken Breasts boned and skinned
4-6 cleaned mushroom caps
Tear off 2 10-inch lengths of 12-inch-wide heavy foil
Fold each piece down the middle and cut a
large heart from it.
Make sauce by cooking green onions in butter till wilted
Stir in flour, cook a minute
add cream and wine, salt, pepper and thyme
Cook, stirring until thick, cool.
Open up each folded foil heart and lightly butter inside.
Put chicken breast on one half, top with mushrooms
divide sauce between packets and fold the other
half over.
Carefully turn edges in making a double fold,
and press tightly
Heat oven to 400o and arrange foil packages
on cookie sheet.
Cook 35 to 45 minutes depending on how cold the
chicken was when put in the oven.
Arrange packets on platter with two straight sides
together to make a silver heart.
Potato Balls
Peel and cut potatoes into balls with a french cutter
or melon baler. Leave in cold water till ready to cook
Cook covered in small amount of boiling salted water
about 15 minutes. Do not allow to get mushy.
Drain and dress with melted butter and a
dusting of paprika
Green Beans Almondine
In a skillet brown sliced almonds in butter. set aside.
Clean beans and cut into 2" lengths
cook in a small amount of salted water about 15 minutes
drain and pour into skillet with the
browned butter and almonds. Heat and serve
Fried Cream, Flambe'
2/3 cup whipping cream
pinch salt
1/8 teaspoon vanilla extract
2 tablespoons sugar
2 small to med egg yokes
1 tablespoon+1 teaspoon corn starch
1 tablespoon+1 teaspoon milk
finely minced almonds
1 med to small egg slightly beaten
fine dry bread crumbs
warmed brandy
In top of a double boiler scald cream
with salt, vanilla, and sugar
Beat egg yokes
stir cornstarch into milk and add to egg yokes.
Add this to cream mixture.
Cook over hot water stirring constantly,
until thick and smooth.
Pour into lightly greased small pan, chill.
Cut into squares or oblongs and roll in minced almonds
Dip into slightly beated egg,
then roll in bread crumbs
fry in deep fat until brown
place is chaffing dish, pour on warmed brandy and light.