Recipes by James W. Brady: French Style Steak; Pommes Frites; Pommes Soufflées

James W. Brady's French Style Steak

Select your favorite cut of steak (sirloin, filet). Do not salt steaks before cooking. Grill or pan-broil quickly.

To grill: Place steaks under gas or electric broiler. If possible, grill over live charcoal. Grill 3 to 4 minutes per side (depending on thickness of cut and desired doneness).

To pan-broil: Place a small piece of suet or melt a little butter in heavy frying pan. Pan-broil 2 to 4 minutes on each side, depending on thickness and desired doneness. Season with salt, freshly ground black pepper and, if desired, a dash of lemon juice.

Serve with crisp, French green salad (endive, watercress and Bibb lettuce), lightly dressed with oil and vinegar. Delicious with a lovely red Bordeaux.

James W. Brady's Pommes Frites

6 large potatoes (baking potatoes preferably)
About 2 1/2 qts. peanut oil
Salt

Peel potatoes; wash and pat dry. Cut potatoes into strips approximately 1/2-inch thick. Heat peanut oil in deep fat fryer to 370 degrees F.

Fry small batches of potatoes 2 or 3 minutes, keeping temperature as constant as possible (electric deep fat fryer eliminates guesswork).

Drain potatoes on paper towels and keep in warm place. When all the potatoes have been fried, increase temperature to 385 degrees F. Return potatoes in larger batches to the oil, fry 2 minutes more or until golden brown. Drain and sprinkle with salt. Serves 6 to 8.

Thoughts: Select potatoes that are uniform in size and slice uniformly for best results. Peanut oil is the best to use for frying. If your pocketbook permits, fry each batch of potatoes in a new batch of peanut oil for maximum flavor.

James W. Brady's Pommes Soufflées

6 peeled baking potatoes, preferably Idahos
3 quarts peanut oil
Salt
2 deep fat fryers or electric skillets

Carefully slice potatoes into rectangular slices, 3 x 1 1/2 x 1/8-inch thick. Wash potatoes, dry thoroughly between double layers of paper towels.

For first frying: Heat half the oil to 285 degrees F. Place 6 to 8 slices in fry basket (potatoes will sink to bottom, then rise slowly to surface after a minute). Cook, agitating basket so slices cook on both sides, 6 to 8 minutes or until blisters begin to form on surface.

Transfer slices, one at a time, to second batch of oil, heated to 400 degrees F.; cook until slices puff up like cushions. Drain on paper. Continue cooking, using up remaining potatoes.

Final frying. Several minutes before you are ready to serve, drop 10 to 12 precooked slices into oil heated to 400 degrees F. Potatoes, which will have collapsed after second frying, will re-puff and brown on both sides in about 2 or 3 minutes.

Drain immediately on paper towels; salt. Delicious with steak or chops. Serves 6.

Thoughts: Preparing pommes soufflées is an art, but rewarding to the cook. Many people have never experienced the joy of consuming these airy, crisp potato delights. For real success, here are a few suggestions. Remember a few slices will always fail to puff during the first frying; set these aside -- they will almost always puff up in the final frying. Don't worry when potatoes collapse after first frying. They'll puff again after final frying. For "better" results, soak potato slices for about 10 minutes in cold water before frying (for the first time).

Recipes by Clara Bow: Chicken Chartreuse; Vanilla Marlow

Clara Bow's Chicken Chartreuse

For Filling:
2 cups cooked chicken breast, chopped fine
1/2 teaspoon onion juice
1 tablespoon minced parsley
1 large egg (beaten)
2 tablespoons tomato juice
Salt (dash)
Pepper (dash)

For mold:
2 cups rice, cooked al dente
3 tablespoons butter
2 cups tomato sauce

Mix filling ingredients together.

Grease mold heavily with butter. Line mold with 1 inch of rice.

In the center, place chicken mixture. Top with rice so that it is even. Place in steamer. Steam 45 minutes. Unmold on top of tomato sauce.

Clara Bow's Vanilla Marlow

40 marshmallows
2 cups milk
2 tablespoons pure vanilla extract
1 pint whipping cream

Put the marshmallows and milk over hot water and steam until the mixture has melted. Add the vanilla and allow to cool. When sufficiently cold and showing signs of stiffening, combine it with the stiffly-beaten cream. Pour into trays and allow to freeze without stirring.

Recipes by Ernest Borgnine: Beef-Peppery Special; Zucchini Cheese Omelet

Ernest Borgnine's Beef-Peppery Special

1 1/2 lbs. lean beef, cut in 1/2-inch cubes
1/2 tsp. salt
A few grating of black pepper
1/2 tsp. vegetable oil (or butter)
1 large onion, peeled and chopped
1 clove garlic, pressed
1/4 cup finely minced salt pork
4 large bell peppers
2 small hot chili peppers
1/2 can tomato paste2
2 ripe tomatoes, peeled and chopped
1/2 tsp. cumin

1. Season meat sparingly with salt and pepper. Rub heavy skillet with vegetable oil (or butter); heat, brown meat quickly; set aside.

2. In separate skillet, lightly brown onion, garlic, and salt pork. Remove stems and veins from bell peppers, chop; chop hot chili peppers. Add both kinds of pepper to browned onion mixture. Cover loosely, cook slowly, let steam come up, discard liquid.

3. Add cooked pepper mixture to meat. Add tomato paste, chopped tomatoes and cumin. Cover loosely, let simmer about an hour (or until meat is tender and sauce has reduced one-half in volume). Stir several times to prevent burning. Correct seasonings. Serve on cooked rice or baked (or mashed) potatoes, with tossed green salad.

Thoughts: Chopped cooked chicken (or leftover pork) can be substituted for beef.

Ernest Borgnine's Zucchini Cheese Omelet

3 small zucchini, cleaned and scrubbed
1 medium-sized onion
1/2 cup minced salt pork
2 tsps. butter
6 eggs
1/4 cup grated Parmesan cheese
Salt and freshly ground pepper to taste

1. Slice zucchini in thin slices; set aside. Lightly brown onion and salt pork; pour off any excess fat. Add sliced zucchini and butter; cover loosely and steam about 5 minutes, stir several times.

2. Beat eggs, season with salt and pepper. Add grated cheese to eggs, mix well; pour into skillet with vegetables. Cook over medium heat; turn to brown lightly on other side. Serve at once for luncheon or supper dish. Serves 4.

Victor Borge's Braised Pork Tenderloin with Cream Gravy

Victor Borge's Braised Pork Tenderloin with Cream Gravy

4 filet of pork tenderloin, each weighing 1/2 to 3/4 pound
Cut lemon
Salt and pepper
Cinnamon (or basil, or thyme)
2 tablespoons sweet butter
2 tablespoons water
1/2 teaspoon flour
1 cup heavy cream

Trim off excess fat from pork. Dry well, rub with cut lemon. Rub outside well with salt, pepper and cinnamon. Let stand ten minutes. Melt butter in Dutch oven until sizzling. Quickly brown filets on all sides. Add water, cover and cook 20 minutes, braising slowly. Turn once.

Remove meat to a heated platter. Stir in flour and cook 3 minutes. Add cream, cook slowly over low heat until thickened. Serve. Allow one filet per serving. Serve with boiled potatoes, slivered cucumber, currant jelly and gravy.

Victor's Thoughts: Avoid overcooking the meat. Cook according to thickness and size of each filet. But cook it European style, pink inside like lamb.

Edwina Booth's Fruit Salad

Edwina Booth's Fruit Salad

All sorts of fresh fruits, dates, figs, nuts, and avocados cut up and mixed with mayonnaise and garnished with whipped cream. Cheese wafers and tea with the salad make a most perfect luncheon according to Miss Booth.

Recipes by Richard Boone: Lomi Lomi Salmon; Sashimi; Village Stew

Richard Boone's Lomi Lomi Salmon

3/4 lb. smoked salmon
4 small green onions (white part only)
4 small ripe tomatoes
1/2 tsp. salt
1/3 cup crushed ice

1. Soak salmon in cold water about 1 hour. Drain, dry well, remove any skin or bones; shred into small bits.

2. Mince onion, put into a bowl. Peel, seed and mash tomatoes, add to onion, along with salmon and salt. Blend until mixture is very smooth with potato masher (or with mortar and pestle).

3. Add crushed ice and mix. Chill very well. Serve as an hors d'oeuvre, or on chilled scooped-out tomato halves as a first course. Serves 4.

Richard Boone's Sashimi

3/4 lb. fresh fish filet (albacore, yellow fin, sea bass, red snapper, halibut or swordfish)
Small head of lettuce, cleaned
1/2 cup soy sauce
1 tbsp. grated fresh ginger root (or 1 tsp. dry mustard)
2 tbsps. vinegar
A few drops pressed garlic
Pinch of sugar

1. Remove any dark portions from the fish. Cut fish diagonally into very thin pieces 2 inches long by 1/4 inch wide. Arrange on bed of shredded lettuce; chill very well.

2. Mix well the soy sauce, vinegar, garlic, ginger root (or dry mustard) and sugar. Put into serving bowl. Fish slices are picked up with tooth picks, dipped in the soy sauce and eaten. Serves 4.

Thoughts: The fish must be very fresh and well chilled. Sliced cucumber, white radish or watercress may be used with the lettuce. Sauce can be as plain as soy mixed with mustard, or it can be more highly seasoned with the addition of hot red pepper.

Richard Boone's Village Stew

2 tbsps. peanut (or other vegetable) oil
2 lbs. lean round sirloin
1 small clove garlic, pressed
2 small shallots, minced
Salt and freshly ground pepper to taste
1 small bay leaf
1/2 tsp. oregano
1/4 tsp. basil
2 cups dry red wine (good quality Burgundy)
1 cup beef broth
4 ripe tomatoes, peeled and quartered
18 peeled pearl onions
1 pkg. frozen pea pods
4 canned water chestnuts, chopped into thin slices

1. Heat meat in peanut oil with garlic and shallots until meat starts to brown. Add salt and pepper to taste; then add herbs.

2. Place mixture in deep saucepan (or Dutch oven). Add tomatoes and onions, pour in wine and broth. There must be enough liquid to cover meat and vegetables. Simmer about 25 minutes (or until onions are tender).

3. Add pea pods and water chestnuts, cook until pods are barely cooked. Correct seasonings. Serve at once over cooked wild rice. Serves 6-8.

Thought: If desired, use larger pieces of meat such as veal or lamb, allowing longer time to tenderize meat.

Pat Boone's Cowboy Cookies; Veal Supreme

Pat Boone's Cowboy Cookies

1 cup shortening
1 cup sugar
1 cup light brown sugar, tightly packed
2 eggs
1 1/2 tsps. vanilla extract
1 1/2 cups flour
1 teaspoon baking soda
1 teaspoon salt
3 cups quick oatmeal
1 cup chopped pecans
1 package (6 ounces) semi-sweet chocolate bits

Cream together shortening, sugar and light brown sugar until mixture is light. Add eggs, one at a time, vanilla extract; beat until well blended. Sift together flour, baking soda and salt; gradually add to the creamed mixture. Stir in oatmeal, pecans and chocolate bits, blending well. Drop by spoonfuls on well greased cookie sheets. Bake in preheated 350 degrees F. oven for 10 minutes or until cookies are golden brown. Makes 6 dozen.

Pat Boone's Veal Supreme

6 tablespoons sweet butter
10 mushroom caps, cut in thin strips
1 medium green pepper, cut in thin strips
1 small red onion, peeled, cut in thin rings
1 pound veal scallops, cut in thin slices
Seasoned flour (salt and freshly ground pepper)
1/3 (10 1/2 ounce) can cream of chicken soup
3/4 cup of dry vermouth
Wild rice

Melt 2 tablespoons sweet butter in a large skillet until sizzling; add mushrooms, green pepper and onion. Cook over medium heat, stirring until onion rings are transparent. Lift out mushrooms, green pepper and onion rings; set aside. Add remaining butter to skillet, heat until hot. Add veal scallops that have been dredged in seasoned flour. Brown quickly on both sides over high heat. Remove scallops to a heated platter. Deglaze skillet by adding vermouth and heating over low flame. Add undiluted cream of chicken soup, stirring. Add veal scallops and mushroom mixture. Cover and simmer over low heat, stirring often. Cook about 10 minutes or until veal is tender. Correct seasonings to taste. Serve veal and sauce over cooked wild rice. Serves 4.