International – Vintage Recipe Cards (2024)

6 servings

You will need
5 oz. butter
6 chicken breasts, boned (each 4 oz.)
6 chicken fillets
6 chicken legs without meat, boiled
¾ cup flour
2 egg, mixed with little milk
little bread crumbs
6 white bread slices, crusts trimmed
vegetable oil for frying
salt
pepper

Garnish:
8 tablespoons canned green peas
2 medium carrots, sliced and glazed*
6 small tomatoes
6 lemon slices
pickled cucumber
little watercress

*Carrots steamed in butter and glazed with a little sugar. (See Recipe 8.)

Divide the butter into 4, and shape each into a thick stick. Let cool and harden.

Remove the ligaments from the chicken breasts and pound flat with the back of a knife. Season with salt and pepper. Also salt and pepper the chicken filets. Wrap the butter stick in the fillet, and then in the flattened breast. Shape each with chicken legs inserted.

Dredge with flour, beaten egg and bread crumbs. Repeat twice.

Deep-fry the bread slices in hot oil 300°F. until crisp. Then brown chicken cutlet.

Place chicken on fried bread slices and garnish with boiled green peas, glazed carrots, tomatoes, lemon slices, pickled cucumber and watercress.

Before eating, remove the bread slices from the chicken. Cut the chicken to spurt the melted butter, which is used as sauce.

©️Shufunotomo Co., Ltd., Japan 1973

Preparation time: 5 minutes
Cooking time: about 12 minutes
To serve: 2

You will need

1 freshly cooked lobster, about 1 lb
2 oz. butter
2 oz. button mushrooms, sliced
2 tablespoons brandy
2 tablespoons dry Madeira or sherry
salt and cayenne pepper
¼ pint (U.S. ⅝ cup) thick cream

Twist off the claws and with a large sharp knife split the lobster lengthwise down the back. Lay flat the two halves cut side uppermost and discard the stomach bag (from the head) and the black intestinal cord. Remote the tail and claw meat and cut into slant-wise slices.

Melt 1 oz. butter in a saucepan and over low heat cook the mushrooms for 1-2 minutes, remove and keep warm. Add the remaining butter and the lobster to the same pan, cover and heat gently for several minutes. Pour the brandy into a heated ladle, light with a match and pour flaming over the lobster. When the flames die, add Madeira or sherry, a little salt and one shake cayenne. Heat for a minute then add cream and cook gently, stirring frequently, until cream thickens. Return mushrooms to pan and spoon the mixture into lobster shells. Serve hot. Garnish with parsley, if liked.

©️Shufunotomo Co., Ltd., Japan 1968. English text ©️The Hamlyn Publishing Group Ltd., 1968

Preparation: approx. 10 min.
Cooking time: approx. 10 min.

Ingredients:
5-6 hg fresh or frozen plaice fillets
½ tbsp salt
1 tbsp melted butter or margarine
1 egg
white pepper
4 tbsp breadcrumbs
4 tbsp grated cheese (preferably manorhouse cheese)

Garnish:
1 lemon
anchovy fillets
olives or herbs

Preparation:

1. Divide the fillets if they are too large.
2. Rub them with salt and leave them to soak for a while.
3. Mix the beaten eggs with a little melted butter and season with white pepper.
4. Brush the fish with the mixture.
5. Mix the flour and grated cheese. Turn the fish fillets in the mixture.
6. Fry the fillets until crispy brown on both sides in a frying pan that is not too hot.
7. Add the prepared garnish of a lemon slice with an anchovy fillet rolled around an olive.
8. In the absence of olives, fill the anchovy roll with chopped herbs.
9. Serve freshly boiled potatoes and preferably a fresh green salad too.

Poorly translated from the original Swedish using Google Translate

©️Hemmets Journal AB S/K/2

¾ pound Italian sausage
¼ cup finely chopped onion
¼ cup finely chopped celery
¼ cup finely chopped crro
1 8-ounce can tomatoes, cut up
1 6-ounce can tomato paste
¾ cup water
1 teaspoon dried oregano, crushed
½ teaspoon salt
⅛ teaspoon pepper
12 ounce fresh ricotta or cream-style cottage cheese ( 1½ cups)
¼ cup grated parmesan cheese
2 beaten eggs
2 tablespoons snipped parsley
⅛ teaspoon pepper
6 ounces lasagna noodles, cooked and drained
6 ounces mozzarella cheese, thinly sliced

Advanced preparation: Cook sausage, onion, celery, and carrot till meat is lightly browned. Drain off fat. Stir in undrained tomatoes, tomato paste, water, oregano, salt, and ⅛ teaspoon pepper. Simmer, covered, 15 minutes, stirring occasionally.

Combine ricotta, parmesan, eggs, parsley, and ⅛ teaspoon pepper. Place half the noodles in a 12×7½x2-inch baking dish. Spread with half the cheese mixture; top with half the mozzarella, then half of the meat sauce. Repeat layers, Cover and chill.

Before serving: Bake, covered in 375° oven for 30 minutes. Uncover and bake 25 minutes longer. Let casserole stand 10 minutes before serving. Makes 6 servings.

© Meredith Corporation, MCMLXXIX. All Rights Reserved. Printed in U.S.A.

Cooking time: 30-35 min.

Ingredients: (4 pers.)
¾ kg falukorv (sausage)
1 tbsp. butter or margarine
2 yellow onions
½ tbsp. flour
1 can peeled tomatoes
diced leftover meat
salt
white pepper
paprika
¾ kg potatoes
1½ dl milk, boiling
2 tbsp. butter or margarine
salt
pepper
nutmeg

Preparation:

1. Cut the onion into fine cubes and fry it in the fat. Add the flour and tomatoes and let the sauce cook, stirring, until smooth.
2. Cut the sausage into cubes and fry them with a little fat. Stir the sausage cubes into the sauce and possibly some leftover meat and spice to taste.
3. Mash the freshly cooked and steamed potatoes and add milk, fat and spices (or make mashed potatoes using powder.)
4. Place the mashed potatoes in a rind on the serving dish and pour the sausage stew in the middle.
5. Serve with a mixed green salad.

©️ Hemmets Journal AB S/B/1

Ingredients:
1 pound yeast dough
4 pounds onions, chopped fine
¾ to ½ cup olive oil
2 cloves of garlic
1 fresh sprig, or ½ teaspoon dried thyme
1 bay leaf
12 anchovies, well desalted
12 black olives
freshly ground black pepper

Instructions:

1. Spread the dough with your hands on a greased baking sheet or pizza-pie pan. Heat the oil over low heat, add the onions and whole cloves of garlic. Salt lightly. Add the thyme and bay leaf. Cook for amout [sic] 20 minutes. Do not brown. Remove the garlic and spices.
2. Pour the onion purée over the dough. Garnish with the anchovies and olives. Let rise in a warm place for 1 hour.
3. Bake for 15 minutes in a hot oven. Sprinkle with freshly ground pepper.

The real pissaladière is made with yeast dough. You may be able to purchase some at your baker’s. If not, here is a recipe:
Prepare a leaven with ½ teaspoon of yeast, 1 cup flour and 1 teaspoon salt. Place the flour in a bowl, make a well and pour in the yeast dissolved in ¾ cup of warm salt water. Mix until bubbles form on the surface. Let the dough rise until at least double in bulk (from 1 to 3 hours). You may prepare the leaven the day before. Add 3½ cups flour, salt and about ½ cup warm water to make a firm, sticky dough. Knead until the dough becomes smooth and elastic (about 15 minutes). Form dough into a bowl, coat with flour, place in a bowl, cover with a cloth topped by a plate or with a plastic wrap and set in a warm place to rise until double its bulk, about 1 hour. Punch down and let rise again, until double its initial bulk. This should take about 30 minutes. The dough is now ready to use. You may also use dough made form pizza-pie mix.

©️ Shufunotomo Co., Ltd., Japan, 1971. Published in the United States and Canada by BOBLEY PUBLISHING, a division of Illustrated World Encyclopedia, Inc. Printed in Japan.

Plain Boiled Rice

Preparation time: 5 minutes
Cooking time: 14-20 minutes
To serve: 4

You will need
boiling salted water
8 oz. long grain rice

Bring a large pan of salted water to the boil and shower in the rice. Boil gently in an uncovered pan until tender, this will vary from 14-20 minutes according to the rice. Test by biting a grain or two and when tender but still firm in the centre turn at once into a colander, rinse under hot tap and drain thoroughly. Spread out on an ovenproof dish and dry for a few minutes in a warm oven.

Bengali Lobster Ball Curry

Preparation time: 15 minutes
Cooking time: 20-25 minutes
To serve: 4

You will need
1 large boiled lobster
1 dessertspoon coriander seeds
1 egg
breadcrumbs
1 large onion
3 tablespoons olive oil
¼ teaspoon chili powder
½ teaspoon ginger powder
3 bay leaves
½ teaspoon garlic salt
1 teaspoon salt
¼ pint (U.S. ⅝ cup) hot water
juice ½ lemon

Mince lobster meat and crush coriander seeds. Mix together, and make into boalls. Dip first into beaten egg, then into breadcrumbs. Put aside. Slice the onion. Heat the oil and fry the onion in it till brown. Add all the spices, bay leaves and salt and fry for 5 minutes. Now add the fish balls and the hot water, and simmer for 10 minutes. Add the lemon juice. Shake the pan and remove from heat. Serve with rice.

© Shufunotomo Co., Ltd., Japan 1968 English text ©️ The Hamlyn Publishing Group Ltd. 1968

¾ cup rice
2 cups milk
4 tablespoons sugar
Pinch of salt
Pears poached in syrup
Whipped cream

Custard
4 egg yolks
4 tablespoons sugar
4 tablespoons cornstarch
2 cups milk
Vanilla extract
1 tablespoon gelatine
6 tablespoons heavy cream
1-2 tablespoons Kirsch

Simmer rice in milk, sugar and salt until tender. Cool.

To make custard: combine egg yolks and sugar, and beat well. Add cornstarch and blend until smooth. Heat the milk slightly, with vanilla extract to taste, and pour on to egg mixture. Return mixture to saucepan and cook until thick and smooth, stirring constantly. Cool. Stir gelatine, dissolved in a little water, into custard, and when cool add cream and Kirsch. Leave to thicken slightly.

Stir in rice mixture and turn into a wetted mold. Refrigerate for several hours. Turn out and decorate with poached pears and whipped cream. Serve very cold. Serves 4 to 6.

4 servings

You will need
1 lb. 2 oz. ground pork or beef
1 onion, chopped
1 roll, soaked and drained
½ lemon rind, grated
2 anchovies, ground
1 tablespoon minced parsley
salt and pepper
¼ teaspoon nutmeg
1 egg
2 tablespoons flour

Sauce:
3 tablespoons butter or margarine
1 tablespoon chopped onion
1 tablespoon minced carrot
1 tablespoon minced celery
3 cups water or broth
2 lemon slices
salt and pepper
1 tablespoon caper, crushed
3 tablespoons cornstarch, dissolved in same amount of water
2 tablespoons sour cream
1 tablespoon minced parsley
Fried potatoes and sautéed vegetables for garnish

Knead ground meat mixed with chopped onion, roll, grated lemon rind, ground anchovies, minced parsley, salt, pepper, nutmeg and egg. Shape into 8 balls and dredge them with flour. Sauté the balls in salad oil lightly. Melt 3 tablespoons of butter in a stew pan, add the celery, carrot and onion. Pour over the water or broth and add the lemon, salt and pepper to taste. Add the capers and meatballs.

Finally, add. the cornstarch, sour cream, and simmer for 20 minutes. Serve hot. Sprinkle with minced parsley. Garnish with fried potatoes and sautéed vegetables.

© Shufunotomo Co., Ltd., Japan 1968 English text ©️ The Hamlyn Publishing Group Ltd. 1968

4 servings

You will need
½ lb. ground beef
½ block soybean curd
2 hard-boiled eggs
5-6 cloud ears (or 2 tablespoons toasted, ground and sieved black sesame seeds)
Mixture A:
2 tablespoons minced green onions
1 teaspoon minced garlic
½ teaspoon minced ginger
dash of pepper
2 teaspoons toasted and ground sesame seeds
1 tablespoon sesame oil
dash of monosodium glutamate
1 tablespoon cornstarch
Vinegar-Soy Sauce (See Recipe 5)

If using cloud ears, soak in hot water, drain and steam. Dry in a medium oven. For both cloud ears and black sesame sees, pulverize in a mortar or blender, or mince very fine.

Separate hard-boiled egg yolks and whites, and mince. Break up soybean curd with a fork, mix with meat, and stir into Mixture A. Mix well and make chestnut-size balls. Roll ⅓ of the meatballs in egg yolk, ⅓ in egg white, and ⅓ in the color ears (or black sesame seeds).

Steam over high heat 7-8 minutes. Serve hot with Vinegar-Soy Sauce.

To steam meatballs: If you do not have an oriental steamer, you can improvise one as follows: Cut off both ends of a flat tuna fish can. Place in a deep kettle and pour in boiling water to the rim of the can. Place meatballs on a heatproof dish, and set dish on can. Cover and keep water boiling. Check several times, and pour in more boiling water when necessary.

©️Shufunotomo Co., Ltd. Japan 1974