5 lb Veal Bones, Cut Up

10 c Cold Water

2 lg Onions, Quartered

3 lg Carrots, Scrubbed, Unpeeled,

-And Cut Up 1 Stalk Celery, Split

3 lg Leeks, Well Washed And

-Split.
Several Sprigs Of Fresh -Thyme Several Sprigs Of Fresh
-Parsley 10 Whole Peppercorns

White stock is generally used as a base for delicately flavored
sauces.
This stock adds little or no color to the final sauce.
Place the bones and water in a large stock kettle.
Bring to a boil
and skim well.
Add the remaining ingredients, turn the heat down to
low, and simmer for 3 1/2 to 4 hours.
Strain through a cheesecloth
lined strainer and allow to cool; then skim off the fat, and chill.
The cold stock will be quite gelatinous.
Yield: About 6 cups.
From
The Complete Book Of Sauces by Sallie Y.
Williams

1 lb (2 cup) boneless skinless

Raw rabbits/partridge/ Pheasant/duck or other game Cut into 1/4
inch strips
———————————-MARINADE———————————-
1/8 ts Thyme

1/4 ts Salt

1/4 ts Pepper

1/8 ts Allspice

1 tb Finely minced green onions

———————————-STUFFING———————————-
1/2 c Coganc

1/2 c Very finely minced onions

2 tb Butter

3/4 lb Lean pork and 3/4 lb lean

Veal finely ground together 2 Eggs lightly beaten

1 1/2 ts Salt

1/8 ts Pepper

1/4 ts Allspice

1/2 ts Thyme

1 cl Garlic crushed

1 lb Bacon blanched to remove

Salt 1 Bay leaf

First, marinate the strips of game.
In a non-reactive bowl, mix
together the marinade ingredients, the cognac, salt and pepper,
thyme, allspice and green onions.
Add strips of game and marinate
while preparing stuffing.
For stuffing, cook onions slowly in the
butter until tender.
Scrape into large mixing bowl.
Pour cognac
into same skillet and boil until reduced by half, scraping bottom
of skillet to loosen any pan drippings.
Scrape into bowl with
onions.
Add pork and veal, beaten eggs, salt, pepper, allspice,
thyme and garlic.
Beat vigorously with wooden spoon until
thoroughly blended.
To assemble pate, line bottom and sides of laof
pan with blanched bacon (to blanch plunge bacon into boiling water,
remove immediately and drain briefly under cold running water),
reserving a few strips for top of pate.
Drain game strips,
reserving marinade.
Beat marinade into stuffing.
Divide stuffing
into three parts.
Dip hands in cold water and arrange first third
of the stuffing in bottom of loaf pan.
COver with half the strips
of game.
Repeat layers, another third of stuffing and remaining
half of game strips.
SPread remaining thrid of stuffing on top.
Place bay leaf on top and cover with remaining blanched bacon.
COver top of pan with aluminum foil and set in larger pan of
boiling water (water should come about halfway up the outside of
loaf pan).
Bake in oven preheated to 350 degrees for 1 1/2 hours.
Remove loaf pan from water and place another loaf pan (preferably
glass so it’s heavy enough to weight down the pate) on top of
foil-wrapped pate.
Cool pate at room temperature several hours or
overnight.
Chill, still weighted.
Serve in slices with
crackers.NOTE: A “pinch” is about 1/8 ts.

1 Large garlic

1 c Real parmesan cheese grated

Not the fake cardboard stuff 1 c Asiago cheese; grated

1/4 c Butter

5 Turns pepper

3 c Half and half

Flour as needed to thicken toast garlic cloves (peeled and
washed) in a 350 degree oven until smooshy and brown, chop garlic
with a fork, add everything except half and half.
cook over low
heat until all cheese has melted but not until it starts getting
greasy.
add half and half, cook until thick (add flour slowly if
needed, because this sauce thickens itself very well!!!) chill
overnight, reheat and serve

2 c Light brown sugar

3 To 4 tb.
cornstarch

3 c ;Water

2 tb Butter

2 ts Vanilla or

2 ts Favorite flavoring*

1 Lemon; juice of

1 c Marshmallows

*Brandy, rum or whiskey, for instance.
Combine brown sugar and
cornstarch in a saucepan.
Add the water and butter.
Stir over
medium heat until the mixture boils, then cook until mixture
clarifies and thickens slightly, about 3 to 5 minutes.
Remove from
heat and stir in the flavoring, lemon juice and marshmallows.
Serve
hot over plum pudding.
From Special Writer Marilyn Kluger’s
11/25/92 “A Dickens of a Delight: Christmas Plum Pudding is a
Holiday Treat Straight from Merry Olde England” article in “The
(Louisville, KY) Courier-Journal.” Pg.
C7.
Typed for you by Cathy
Harned.

Karen Mintzias 1 c Tomato sauce

2 c Dry red wine

1 lg Bay leaf

2 Whole cloves

1/2 ts Dried oregano or marjoram

Salt & freshly ground pepper Prepare Keftedes Tiganites, but
instead of frying, arrange close together on a baking pan
approximately 8 x 11 x 2-inches.
Bake for 10 minutes.
Meanwhile, in
a small pan combine the tomato sauce, red wine, bay leaf, cloves,
oregano or marjoram, salt and pepper.
Boil for 5 minutes then pour
over the keftedes in the oven.
Reduce the oven heat to 300 degrees
and bake for 40 minutes.
Remove the bay leaf and cloves and serve
warm.
From: “The Food of Greece” by Vilma Liacouras Chantiles,
Avenel Books, New York.
Typed for you by Karen Mintzias

1 Chopped onion

2 Cloves of garlic crushed

1 1/4 in thick slice of ginger

3 tb Yellow mustard seeds

1 ts Peppercorns

1/2 ts Red pepper flakes

1 1 in.
long cinamon stick

1 ts Cloves whole

1/2 ts Cardamon pods

2 c Vinegar

1/2 c Molassoes

1/2 c Dark soy sauce

1/4 c Tamarind pulp

3 tb Salt

1/2 ts Curry powder

1 Crushed anchovy

1/2 c Water

Place the onion, the garlic, the mustard seeds, the red pepper
flakes, the peppercorns, the ginger, the cinammon, the cloves and
the cardamon on a large piece of chessecloth and tie in a little
bag.
In a large saucepan, combine the spice bag with the vinegar,
the molassoes, the soy sauce and the tamarind.
Bring to a boil,
lower the heat and let simmer for 45 minutes.
Mix together the
salt, the curry powder, the anchovy and the water.
Add to the
liquid in the saucepan.
Remove from heat.
Pour the contents of the
saucepan (including the spice bag) into a stainless or glass
container.
Cover tighly and place in the refrigerator for two
weeks, mixing from time to time and squeezing the spice bag.
After
the two weeks, remove the spice bag and bottle the sauce.
Keep in
the refrigerator and shake well before use.