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Hunter Sauce

  ----- Original Message ----- 
  From: Bob 
  To: phaedrus 
  Sent: Friday, January 31, 2003 4:22 AM
  Subject: Hunters Gravy

  Dear Phaedrus,
  Once again I come to you, My New Friend, for help.
  Could you tell me any thing about , what is known as "Hunters Gravy" 
  and how it is made?

  Thank you for your Help.
  You are the Best.


Hello Bob,

"Hunter's gravy", or "hunter sauce", is a sauce made with mushrooms, sweet jelly, and white wine. It's primarily used over fowl, game birds in particular. It's also called "Chasseur sauce."

It's believed that Chasseur sauce was invented by Duke Philippe De Mornay (1549-1623), Governor of Saumur, Lord of the Plessis Marly in the 1600s. It's also said that he invented Mornay Sauce, Sauce Bechamel, Sauce Lyonnaise, and Sauce Porto. Chasseur is French for "hunter."

Chasseur, or Hunter Style sauce was meant for badly shot game or tough old birds. The birds were always cut up to remove lead shot or torn parts, and often cooked all day on the back of the range if they were old or tough. Originally the vegetables used were ones hunters would find while they hunted.

See below for recipes


  Quick  Hunter  Sauce

   Ingredients : 
   1/2 c. red currant jelly
   1/2 c. catsup
   2 tbsp. butter
   1/2 c. Port wine
   1/2 tsp. Worcestershire sauce

   Preparation : 
      Combine all ingredients.  Heat and serve over game birds or
   leftover turkey. 
   Hunter's Sauce 

  This is supposed to be good on any roasted game bird.

  1/2 cup red currant jelly 
  1/4 cup catsup 
  1/4 cup port wine 
  1/2 teaspoon Worcestershire sauce 

  Cook, stirring constantly until smooth and jelly is melted
   Hunter Sauce

  Serve with leg of lamb or roasted turkey.

  1/3 C. firmly packed brown sugar
  1/2 C. ketchup
  1/4 C. butter or margarine
  1/4 C. apple jelly
  3 T. lemon juice
  1 tsp. ground cinnamon
  1/2 tsp. ground allspice
  1/2 tsp. ground pepper
  1/4 tsp. ground cloves

  Combine all ingredients in a medium saucepan; cook over low heat, 
  stirring until smooth. Yield: 1 1/3 cups (about 8 servings).

  Per Serving: 129 Calories; 6g Fat (38.7% calories from fat); trace 
  Protein; 20g Carbohydrate; trace Dietary Fiber; 16mg Cholesterol; 
  248mg Sodium

  Exchanges: 0 Grain (Starch); 0 Fruit; 1 Fat; 1 1/2 Other Carbohydrates
  Hunter's Sauce For Wild Duck

  1 C. red currant jelly
  1 tsp. dry mustard
  1/2 tsp. Worcestershire sauce
  Juice of 2 lemons
  1 T. prepared horseradish sauce
  1 C. dry red wine

  Combine ingredients in a small, heavy saucepan and bring to a boil. 
  Simmer slowly until slightly thickened.


  ----- Original Message ----- 
  From: Irene 
  To: phaedrus 
  Sent: Friday, January 31, 2003 9:28 AM
  Subject: sucanat

  What is sucanat?  

Hi Irene,

SUCANAT is short for SUgar CAne NATurally. It's an unrefined natural sugar made by evaporating sugar cane juice. It looks similar to brown sugar, but with slightly larger grains. Brown sugar and Turbinado sugar make good substitutes. Sucanat tends to be a bit less sweet than white sugar.


Pineapple Chiffon Cake

----- Original Message -----
From: "Nedra" 
To: phaedrus
Sent: Friday, January 31, 2003 2:32 PM
Subject: Pineapple Chiffon Cake

> Hello, I'm looking for a recipe from the early 1950's that was 
> on the back of a cake flour package. I believe that it was either 
> Soft as Silk or Swan's Down. It has crushed pineapple, four eggs, 
> and was baked in a tube pan. It had an angel food cake texture and 
> did not have gelatin, cool whip, nuts, coconut, graham crackers or 
> any other kinds of fruit. It is called pineapple chiffon cake and 
> I would really appreciate your help as it was a favorite many years 
> ago.
>  Many thanks!
>  Nedra

Hello Nedra,

Well, I cannot find one with exactly four eggs. However, the one below seems to fit your other requirements.


Pineapple  Chiffon  Cake

 Ingredients :
 2 c. sifted cake flour
 1 1/2 c. sugar
 3 tsp. baking powder
 1 tsp. salt
 7 unbeaten egg yolks
 1/2 c. pineapple juice
 1/4 c. water
 2 tsp. vanilla
 1 c. egg whites
 1/2 tsp. cream of tartar
 Ice with Pineapple Icing
Pineapple Icing:
 2 tbsp. shortening
 1 tbsp. butter
 1/4 tsp. salt
 2 1/2 c. confectioners' sugar
 1/2 c. drained crushed pineapple

 Preparation :
    Sift dry ingredients together into mixing bowl.  Make a well and
 add all other ingredients; mix well.  Beat egg whites and cream of
 tartar until very stiff.  Fold egg whites and other batter together;
 do not stir.  Bake in 10 inch tube pan at 325 degrees for 55
 minutes.  Then at 350 degrees for 10-15 minutes more.  When baking
 invert on funnel to cool.

Sweet Corn Tomalito

----- Original Message -----
From: "Lyn" 
To: phaedrus
Sent: Friday, January 31, 2003 2:24 AM
Subject: sweet corn polenta recipe needed

> Hi,
> I was wondering if you might have a sweet corn Polenta recipe - 
> similar to the sweet corn polenta served at Chevy's restaurants?  
> I searched your site and didn't find one.
> TIA for any help!
> Lyn 

Hello Lyn,

Do you mean Sweet Corn Tomalito? See below.


Chevy's Restaurant Sweet Corn Tomalito

5 tablespoons margarine, softened
1/4 cup masa (corn flour)
1/3 cup sugar
1/2 water
2 cups corn kernels, fresh or frozen, thawed; divided use
1/2 cup cornmeal
1 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons plus 1 teaspoon milk

In a small mixing bowl, mix the margarine, masa and sugar using an
electric mixer until light and fluffy, about 1 minute. In a blender
container, blend half the corn kernels with the water until smooth.
Combine this mixture with the margarine mixture, stirring well. Add 
the remaining corn kernels, corn meal, baking powder, salt and milk 
and mix well. Pour the corn mixture into an 8-inch square baking pan. 
Tightly cover with plastic wrap and steam by setting atop a medium 
saucepan of water on top of the stove.

Bring water to a boil and steam corn mixture for 50 minutes to one 
hour (check to see whether you might need to add more water), until 
a toothpick inserted in the center comes out clean. Tomalito should
have a smooth, moist texture.

Note: The pan must be tightly wrapped at all times.

Makes 12 to 16 servings.

Approximate values per serving: 87 calories, 4 g fat, 0 cholesterol,
13 g carbohydrates, 119 mg sodium, 36 percent calories from fat.

Vanilla Cream Filling

  ----- Original Message ----- 
  From: Ted 
  To: phaedrus
  Sent: Friday, January 31, 2003 9:30 PM
  Subject: Doughnut fillings
  Do you have the recipe for the custard filling for doughnuts from Dunkin' 

Hello Ted,

I don't know if this is what you want, but I have the vanilla creme filling recipe. See below.


  Donut Shop Vanilla Creme Filled Doughnuts

  1 pkg. regular or quick-acting yeast
  1/8 C. warm water (105-115F)
  3/4 C. lukewarm milk (scalded then cooled)
  1/4 C. sugar
  1/2 tsp. salt
  1 egg
  1/6 C. shortening
  2 1/2 C. all-purpose flour

  Vanilla Filling
  1/4 C. solid vegetable shortening
  1/4 C. butter or margarine
  1/2 tsp. clear vanilla extract
  2 C. sifted confectioners' sugar
  1 T. milk

  Dissolve yeast in warm water in mixing bowl. Add milk, sugar, salt, 
  egg, shortening and 1 cup of flour. Beat on low speed scraping bowl 
  constantly, 30 seconds. Beat on medium speed, scraping bowl occasionally, 
  2 minutes.

  Stir in remaining flour until smooth. Cover and let rise in warm place 
  until double, approximately 50-60 minutes.

  Turn dough onto floured surface. Roll dough 1/2-inch thick. Cut with round 
  cookie cutter. Cover and let rise on floured baking sheets until double, 
  30-40 minutes.

  Heat vegetable oil in deep fryer or Dutch oven to 350F. Slide doughnuts 
  into hot oil. Turn doughnuts as they turn golden brown, about one minute 
  on each side. Remove   carefully from oil (do not prick surfaces) and drain.

  When cool, make small hole to insert vanilla filling (recipe follows). Take 
  a sharp narrow knife and carefully make a large cavity inside of the doughnut 
  to hold the filling. Fill the doughnuts generously and dust heavily with 
  powdered sugar.

  Vanilla Filling: Cream butter and shortening, gradually add sugar 1/2 cup at 
  a time. Add milk and vanilla, beat until light and fluffy. Will keep for 2 
  weeks in airtight, refrigerated container. Fills: 12 doughnuts

  Servings: 12


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