Recipes by Darryl F. Zanuck: Chicken Hash; Dungeness Crab Cocktail with Mustard-Mayonnaise Sauce; Rumaki

Darryl F. Zanuck's Chicken Hash

1/4 cup butter
2 tbsps. chopped shallots
3 tbsps. flour
2 cups hot milk
1 ounce chopped veal
1/2 stalk of celery, minced
Pinch of powdered thyme
Salt and white pepper to taste
Ground nutmeg to taste
1 cup cooked (roasted or poached) breast of chicken, finely chopped
Scant 1 tbsp. sherry (or Madeira)
Buttered crumbs

Heat 3 tbsps. butter and chopped shallots in pan until shallot becomes transparent. Stir in flour, cook over a low fire for a few minutes until smooth and flour begins to turn light brown, stirring. Gradually stir in hot milk, cook over low heat, stirring constantly until sauce is thick and smooth. In separate pan cook veal and celery in remaining butter until meat begins to turn white in color. Add to shallot sauce in top of double boiler. Stir and cook about 45 minutes (or until thick and smooth). Strain sauce, spike with sherry and blend. Add sauce to cooked chopped chicken; mix well. Turn into two individual well-greased ramekins (or casserole), top with buttered crumbs. Bake in preheated 400 degrees F. oven until heated through (or until bread crumbs brown). Serve with crisp green salad. Serves 2.

Darryl F. Zanuck's Dungeness Crab Cocktail with Mustard-Mayonnaise Sauce

1 lb. cold, cooked lump Dungeness crab meat (or lobster or other cooked crab meat)
Crisp, cleaned, drained lettuce leaves
1 cup mayonnaise
2 1/2 tsps. prepared mustard
1 tsp. Dijon mustard
1 tsp. minced chives
2 tsps. Escoffier sauce
Fresh lemon juice to taste
Salt and freshly ground pepper to taste
Lemon wedges

Arrange chilled Dungeness crab meat on crisp chilled lettuce on plate. Combine remaining ingredients, except lemon wedges, to prepare mustard-mayonnaise sauce. Top crab moat with mustard-mayonnaise sauce. Garnish with lemon wedges. Serve as first course or main luncheon course. Serves 4.

Thoughts: Dungeness crab is available fresh, frozen or canned. If preparing fresh, cook in seasoned crab water (flavored with piece of shallot or onion, parsley, bouquet garni and a twist of fresh lemon); crack crab in four parts, pick out meat carefully.

Darryl F. Zanuck's Rumaki

1 pound chicken livers
1 tablespoon sugar
1 bay leaf
1 stick of cinnamon
1 cup chicken stock
1-inch piece chopped ginger root (or dried ginger)
2 tablespoons star anise (available in Oriental food shops)
1 small clove garlic, crushed
2 cups soy sauce
1 can water chestnuts (12 to 15)
1/2 pound lean bacon, thinly sliced

Quarter chicken livers or cut in half. Combine sugar, bay leaf, cinnamon, chicken stock, ginger, star anise, garlic and soy sauce. Cook chicken livers in soy sauce mixture until barely tender. Cut bacon slices and water chestnuts in half. Wrap bacon around chicken liver and water chestnut, secure with toothpick (or metal skewer). Broil until bacon is crisp and brown, turn if necessary. Serve with a Mai Tai. Makes appetizers for 8-10.