The Pacific commercial advertiser. [volume] (Honolulu, Hawaiian Islands) 1885-1921, 1906-05-27
CURRY OF VEAL. MALAY.

| CURRY OF VEAL, MALAY.
| "Cut three pounds white fresh shout
der of veal into twelve even pieces ana
keep on a dish. Finely mince one on
ion. two shaIlots, one bean sound
garlic. one green pepper. one peeled
and cored apple, three slices eggplant
and one branch cleaned white celery.
Feat one ounce butter in saucepan
and gently brown for ten minutes,
turning the pieces once in While.
| Gradually add one tablespoon flour.
mix briskly while browning for hVe
minutes. then add all the above art1-
| cles, with a tablespoon curry powder;
Ink we'll moisten with pint Of hot wa
/ ter, season with a teaspoon salt, halt
teaspoonful white pepper, one salt
spoon each grated nutmeg, thyme,
powdered bay leaf and a piece of lemon
rind Mix well. cover the pan and
cook slowly for twenty-five minutes
Add half pint tomato sauce and two
! tablespoons raw rice, mix well, re-
cover the pan and set in the oven Tor
forty minutes Remove, dress on a hot
dish.
I'm Cairo I found private kitchens
indescribable, but hotel kitchens man
aged on European lines. From this city
brought lIlIS pICP6l ealicAl VI SSS'
cocotte:
"Thoroughly drain half pint sweet
corn, place in a small saucepan with
half ounce butter. one and a half gills
cream two saltspoons salt, half salt
spoon cayenne pepper and half salt
spoon grated nutmeg; lightly mix and
boil ten minutes; remove, then divide
evenly in six-egg cocotte dishes. Care
fully crack two fresh eggs into each
dish, season equally with a half tea
spoon salt and two saltspoons white
pepper sprinkle with a tablespoon
grated Parmesan cheese, bake in oven
five minutes.
'.Grecian native cooks are masters
at utilizing egg plants; and these rec
ipes modified to more delicate stand
ard, should appeal to every American
housewife. I quote one excellent
recipe.
EGG PLANT sAUTE AUX FINES
HERBES.
Remove the stem and neatly peel
medium sized, sound eggplant. Cut
into four even quarters, then into
pieces a quarter of an inch thick.
Heat in a black frying pan two light
tablespoons melted butter and add the
! eSS BIdlAt E5edSoll Win nun NNteNROO
salt and two saltspoons white pepper
and fry for fifteen minutes, being care
full to toss quite frequently meanwhile.
Mix together half teaspoon finely
chopped parsley with quarter teaspoon
chopped chervil and quarter teaspoon
chopped chives and sprinkle it equally
over the eggplant; gently toss. a little
longer and serve on a hot vegetable
dish.
My memories of Turkish kitchens
are by no means elegant. yet I secured
even there some excellent material, of
which one dish, eggs Omar Pasha, is
given
EGGGS OMAR PASHA.
:'Poach twelve fresh eggs, lay. two
each on six individual shirred-egg
dishes and keep warm. Heat one and
q half tablespoons melted butter in
small saucepan, add two tablespoons
flour and thoroughly stir for one min
ute, then add two gills hot milk and
briskly whisk until it comes to a boil.
Season with half teaspoon salt, a salt
spoon cayenne pepper and half salt
spoon grated nutmeg. adding two ia
blespoons grated Parmesan cheese and
one ray egg yolk. Sharply whisk for
sauce over the eggs. Sprinkle each
dish with hak teaspoon grated Par
mesan cheese. Bake three minutes in
hot oven.
India and curry are almost synony-
nous, and eggs Calcutta give. an idea
of the tastiness of the native cookery.
EGGS CALCUTTA
Plunge four ounces raw rice into
a pint of boiling water Boil thirty-five
minutes, thoroughly drain on a sieve,
then place in a large baking DISH add
ing one and a half gills cream or rich
milk, half ounce good butter, half
teaspoon curry powder. half teaspoon
J salt one saltspoon each cayenne and
grated nutmeg; mix well and bring to
boil. Carefully crack into this twelve
fresh eggs season evenly with a half
teaspoon salt and two saltspoons white
pepper, set in the oven for six min
utes.
II also gathered in India innumera-
BILE samples of curry powder, from
which I have evolved a preparation,
Pahariya curry powder, which I be-
lieve is admirably suited to the Amer
lean palate.
MUTTON HASH SINGAPORE.
In Singapore, with its wonderful
clubs. L found a mutton hash which
bellies its final title. 1t is food worthy
of English taste transplanted to the
Orient.
ITO twice their quantity in cold
minced mutton, and two good sized
green apples. peeled. cored and cut
into small dice. Place in a small pan
one fnely-chopped green pepper, one
Z finAlfV-rhOnnad VIII onion one
and a half tablespoons melted butter
and cook To a nice light brown color.
stirring lightly meanwhile; add half
teaspoon curry powder. gently stir.
then add the mutton, half ounce OF
lean. grated (rasped) ham, the apples
and half pint of white broth Sea-
j son with two saltspoons salt and two
saltspoons white pepper; mix all gen.
tly together. and cook twenty minutes.
: nightly mixing with a wooden spoon
meanwhile. Serve on 2 hot deem dish