Porte Maillot Sauce Food
MUSTARD SAUCE FOR FISH
Make and share this Mustard Sauce for Fish recipe from Food.com.
Provided by Molly53
Categories Sauces
Time 15m
Yield 2 1/2 cups
Number Of Ingredients 6
Steps:
- Melt 1 1/2 tablespoons butter in a saucepan; blend in flour and seasonings.
- Add fish stock gradually, stirring constantly until thickened then cook an additional three minutes.
- Add mustard and remaining butter.
- Serve with boiled lutfisk, haddock or cod.
PORTE MAILLOT SAUCE
A lovely sauce for ham from the United States Regional Cookbook, Culinary Institute of Chicago, 1947. Nowadays, a quick pulse of the food proccessor would handle all of the shredding/mincing of the vegetables. If you make this sauce for a meat other than ham, you might need to adjust you seasonings upward.
Provided by Molly53
Categories Sauces
Time 16m
Yield 2 3/4 cups
Number Of Ingredients 10
Steps:
- Melt the butter in saucepan.
- Add minced and shredded vegetables; simmer, but do not brown.
- When cooked, add lima beans and wine.
- Cook together for one minute and served around a hot baked ham or as a sauce for sliced ham.
Nutrition Facts : Calories 314.3, Fat 17.1, SaturatedFat 10.7, Cholesterol 44.4, Sodium 154.9, Carbohydrate 26.5, Fiber 7.6, Sugar 5.3, Protein 8
HAM PORTE MAILLOT
The Porte Maillot sauce is intentionally undersalted to offset the saltiness of the ham. Allow 1/3 pound of ham per serving. From the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Ham
Time 4h15m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Place ham in an open roasting pan and bake at 325F, allowing 18 minutes per pound (15 minutes per pound for hams weighing more than 12 pounds).
- An hour before ham is cooked, remove skin, score fat into large squares and cover with wine.
- Baste ham frequently with wine and continue to bake until meat is tender.
- While the ham is baking, make the sauce:.
- Melt the butter in saucepan.
- Add minced and shredded vegetables; simmer, but do not brown.
- When cooked, add lima beans and wine.
- Cook together for one minute.
- Serve sauce with hot sliced ham.
Nutrition Facts : Calories 1635.9, Fat 123.1, SaturatedFat 44.4, Cholesterol 412.1, Sodium 7114.6, Carbohydrate 20.8, Fiber 2.6, Sugar 2.3, Protein 95.1
AVOCADO ASPIC
A beautiful gelatin mold from times gone by. From the Western chapter of the United States Regional Cookbook, Culinary Institute of Chicago, 1947. Chilling time not included in preparation time.
Provided by Molly53
Categories Vegetable
Time 15m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Soften gelatin in cold water for five minutes.
- Add boiling water and stir until dissolved.
- Cool.
- When syrupy in consistence, add the remaining ingredients and mix thoroughly.
- Lightly spray your mold with cooking spray; pour mixture into mold.
- Chill until firm.
- Unmold and serve on crisp, cold salad leaves and dress with a good quality mayonnaise.
Nutrition Facts : Calories 45.1, Fat 3.7, SaturatedFat 0.5, Sodium 11.2, Carbohydrate 2.5, Fiber 1.7, Sugar 0.3, Protein 1.5
PINEAPPLE MINT SAUCE
A lovely sauce for roast lamb. From The United States Regional Cookbook, Culinary Institute of Chicago, 1947.
Provided by Molly53
Categories Sauces
Time 15m
Yield 1 3/4 cups
Number Of Ingredients 6
Steps:
- Combine pineapple, juice, sugar and water; simmer about ten minutes or until slightly thickened.
- Cool, color and add peppermint flavoring.
- Refrigerate until ready to serve.
Nutrition Facts : Calories 525.2, Fat 0.1, Sodium 3.8, Carbohydrate 135.6, Fiber 0.9, Sugar 133.2, Protein 0.6
PIQUANT SAUCE FOR FISH
Make and share this Piquant Sauce for Fish recipe from Food.com.
Provided by Molly53
Categories Sauces
Time 15m
Yield 2 2/3 cups
Number Of Ingredients 7
Steps:
- Melt butter and add remaining ingredients in the order listed; blend well.
- Heat thoroughly.
Nutrition Facts : Calories 172.3, Fat 17.9, SaturatedFat 10.9, Cholesterol 46, Sodium 2083.7, Carbohydrate 3.5, Fiber 0.3, Sugar 0.9, Protein 1.4
SAGE MILK - SALIEMELK
A soothing comfort drink from the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Institute of Chicago, 1947. Substitute honey for the sugar and serve warm to sooth a cough.
Provided by Molly53
Categories Beverages
Time 5m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Heat milk to boiling point, taking care not to scorch; add sugar and sage.
- Serve either hot or cold.
Nutrition Facts : Calories 168.9, Fat 8.9, SaturatedFat 5.6, Cholesterol 34.2, Sodium 119.6, Carbohydrate 14.6, Fiber 0.1, Sugar 3.1, Protein 8
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