April 9, 2018

German Prune Kuchen

German Prune Kuchen: by Chef Murph German Prune Kuchen Boil some prunes until tender. Remove the kernels and mash the prunes well. Mix with sugar, cinnamon and lemon-juice to taste.…

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April 8, 2018

Bombay Broiled Kidney

Bombay Broiled Kidney: by Chef Murph Bombay Broiled Kidney Clean sheep's kidneys and cut into thin slices. Sprinkle with salt, cayenne pepper, and grated lemon peel. Then dip in beaten…

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April 7, 2018

Jewish Egg Bread

Jewish Egg Bread: by Chef Murph Jewish Egg Bread Soak some matzoths in milk for a few minutes; then dip them into seasoned beaten eggs. Add a pinch of sugar…

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April 6, 2018

Scotch Omelet

Scotch Omelet: by Chef Murph Scotch Omelet Boil young tender leeks in salted water; let drain. Chop to a fine mince and fry in hot butter. Add 6 well-beaten eggs,…

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April 5, 2018

Turkish Soup

Turkish Soup: by Chef Murph Turkish Soup Season and fry some lamb chops; add 2 green peppers sliced thin, 1 onion chopped and an herb bouquet. Then cook 1/2 cup…

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April 4, 2018

Mushrooms a la Bordelaise

Mushrooms a la Bordelaise: by Chef Murph Mushrooms a la Bordelaise Drain 1 can of mushrooms; chop 6 shallots very fine and saute in 1 tablespoonful of butter. Add the…

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April 3, 2018

Swiss Pot Roast

Swiss Pot Roast: by Chef Murph Swiss Pot Roast Season a breast of veal with salt, pepper, and ginger. Heat a cupful of dripping; lay the meat in the stew-pan…

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April 2, 2018

German Prune Pudding

German Prune Pudding: by Chef Murph German Prune Pudding Cook 1 pound of prunes in a large saucepan with sliced lemon, a piece of stick cinnamon, and brown sugar. Soak…

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March 31, 2018

Fish a la Normandie

Fish a la Normandie: by Chef Murph Fish a la Normandie Boil a trout well seasoned; add 1 sliced onion, 1 carrot chopped, 2 sprigs of parsley and 1 bay-leaf,…

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