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Hudson Beer Gardens Veal Cutlet Parmigiana

 -----Original Message----- 
 From: JR
 Sent: Friday, February 19, 2016 12:59 PM
 Subject: Hudson Gardens veal cutlet recipe?

 No matter how many years have passed since the 60's I have never forgotten 
 the veal cutlet Parmesan it was my favorite dish and the place I took my 
 wife on out first dinner date.... Oh how I miss the old Burg??.    I am a 
 pretty good cook and Italian dishes my major but I can't seem to duplicate 
 the cutlet it was nice and plump not thin pounded out and tasteless like 
 most recipes I suspect the cutlets was a respectable piece of veal leg at 
 least 3/8 thick cutlet breaded and fried.   Desperately searching for the 
 recipe can anyone help?  J.R. 

Hello JR,

Is this the Hudson (Beer) Gardens in Trenton, NJ? I am finding multiple establishments named "Hudson Gardens."


-----Original Message----- 
From: JR
Sent: Friday, February 19, 2016 1:49 PM
To: Phaedrus
Subject: Re: Hudson Gardens veal cutlet recipe?

Oh yes the Hudson Gardens on the corner of Mott and Clinton I believe

Hello JR,

I believe it was on the corner of Hudson & Mott.

I had no success finding anything at all about the veal Parmesan or veal cutlet Parmigiana from there. I'll post this for reader input.


Chicken Parisian

-----Original Message----- 
From: Kathy
Sent: Monday, February 22, 2016 5:04 PM
Subject: Chicken Parisian

Dear Phaedrus-
My mother used to make a recipe from Craig Claiborne called Chicken 
Parisian. I may have the spelling incorrect.
I believe it was published in the New York Times in in the 70’s. I would 
love to make it for my sister’s birthday as she
was a big fan.
Thank you for any help you can give me.

Hi Kathy,

Although I found multiple recipes called "chicken Parisian", "Parisian chicken", "chicken Parisienne", and "poulet Parisienne", I could not find any mention at all online of such a recipe by Craig Claiborne.

Below are a sampling of the recipes that I did find. The first one is typical of the majority of recipes by those names.

I must admit that we do not have any Craig Claiborne cookbooks. I'll post this for reader input.


Chicken Parisian (Parisienne)

4 to 6 fillet chicken breasts
1/3 c. white wine (sherry is often used)
1 can cream of mushroom soup
1 c. sour cream
1/4 c. self-rising flour
Sliced mushrooms (button mushrooms)

Preheat oven to 350 degrees.  Place chicken breasts evenly in bottom of 
baking dish.  Sprinkle with paprika.  Mix white wine with cream of mushroom 
soup and spread over chicken.  Sliced mushrooms may be added at this point. 
Bake for 1 hour, then remove from oven and add sour cream that has been 
mixed with the self-rising flour.  Bake an additional 20 to 30 minutes. 
Serve over rice or noodles.
Chicken Parisian

Sliced cooked chicken (about 2 chicken breasts)
2 (10 oz.) pkgs. frozen or 2 lb. fresh broccoli, cooked
1 c. grated Parmesan cheese
1 (4 oz.) can button mushrooms
3 tbsp. butter
3 tbsp. flour
1/4 tsp. salt
1/8 tsp. pepper
1 1/2 c. milk
1/4 tsp. nutmeg
1/3 c. mayonnaise
1/3 c. whipping cream, whipped
3/4 tsp. Worcestershire sauce

Place slices of cooked chicken in 6 individual ramekins (individual baking 
dish).  On top of each slice of chicken place several pieces of broccoli. 
Sprinkle with half of the cheese.  Top with mushrooms.    Melt butter over 
low heat in a heavy saucepan.  Blend in flour, salt and pepper.  Cook over 
low heat, stirring until mixture is smooth and bubbly.  Remove from heat. 
Stir in milk.  Bring to boil, stirring constantly.  Boil 1 minute.  Blend in 
rest of ingredients.  Pour over broccoli and sprinkle with remaining cheese. 
Broil until brown and bubbly (3-5 minutes).  Yield:  4-6 servings.
Chicken Parisian

1/4 c. flour
1/4 tsp. each paprika and pepper
6 boneless chicken breast halves, skinned
3 tbsp. margarine or butter
8 oz. fresh mushrooms, sliced (about 2 cups)
1/2 c. water
1/4 c. dry white wine
2 tsp. chicken-flavor instant bouillon or 2 chicken-flavor cubes
2 tsp. chopped parsley
1/4 tsp. thyme leaves

In paper or plastic bag, combine flour, paprika and pepper.  Add chicken, a 
few pieces at a time; shake to coat.  In large skillet, brown chicken in 
margarine on both sides; remove from pan.  In skillet, add remaining 
ingredients; simmer for 3 minutes.  Add chicken; simmer covered for 20 
minutes or until tender.  Garnish as desired.  Refrigerate leftovers. 
(Serve with pasta and vegetables.
Chicken Parisian

1 pt. sour cream
1 pkg. dry onion soup mix
2 pkgs. frozen broccoli, cooked
2 c. cooked chicken, cut in large
1 c. heavy cream
2 tbsp. Parmesan cheese

  Mix sour cream and dry onion soup.  Arrange cooked broccoli in a greased 
casserole, letting green tops stick up.  Spoon half of sauce over broccoli.
Chicken Parisian

1 pkg. frozen broccoli
1 can cream of mushroom soup
1/3 c. milk
1/8 tsp. pepper
1/4 tsp. rosemary, finely crushed
1 tsp. Worcestershire sauce
2 or 3 tbsp. dry sherry
2 c. cut up chicken
4 slices American cheese
3/4 c. soft bread crumbs
2 tbsp. melted margarine

  Cook broccoli in small amount of boiling water.  Cook 10-12 minutes. 
Drain.  In the meantime, combine soup, milk, pepper, rosemary, and 
Worcestershire sauce in pan.  Cook over medium heat until smooth.  Add 
sherry.  Arrange broccoli in 9 x 9 inch greased baking dish.  Cover with 
chicken and a layer of cheese.  Pour mushroom sauce over all. Toss crumbs 
with melted margarine.  Sprinkle over top of sauce.  Bake at 400 degrees for 
5 minutes or until bread crumbs are browned. 

Dream Fudge

From: Debby 
Date: February 20, 2016 at 8:36:37 PM AKST
Subject: Magic Fudge

Dear Phaedrus,

  In 1972, I worked in Seattle and was given a "Magic Fudge" recipe which was our family favorite 
for many years until one of my daughters accidentally lost the recipe after making our Christmas 
tradition gift of this fudge. We have tried duplicating it with no success. 

  The ingredients I remember were :
  Evaporated milk
  Semi sweet chocolate chips
  Milk chocolate
  Mini marshmallows 
  Marshmallow cream
  Nuts (optional) 

  I have looked at the recipes you have listed for fudge but though similar, they are not the same. 

  It was called Dream Fudge

  Thank you,

Hi Debby,

I found dozens of fudge recipes with similar ingredients to your description. They have basically the same ingredients, and are called by several names, including Dream Fudge, Fantasy Fudge, and Three Minute Fudge. However, they all call for either marshmallow crème or mini marshmallows or sometimes regular marshmallows. I could not find even one recipe that called for both marshmallow crème and mini marshmallows. I believe a “dream fudge” recipe was on the Kraft Marshmallow cream jar at one time, and also that one was on the Kraft “Jet-Puffed” marshmallows bag at one time, but those called for either the crème or the marshmallows – not both.

See the examples on these sites and below:
Kraft Fantasy Fudge

Marshmallow Dream Fudge


Dream Fudge
3 c. sugar
3/4 c. butter
2/3 c. evaporated milk
Marshmallow creme
12 oz. pkg. chocolate chips
1 tsp. vanilla
1 c. nuts, optional

Over medium heat; mix sugar, butter and evaporated milk together, stirring constantly. Boil for 5 minutes. 
Remove from heat. Stir in chocolate chips and vanilla. When chips are melted add marshmallow creme and nuts. 
Mix thoroughly and pour immediately into a greased (buttered) 8 x 8 x 2 inch pan.
Marshmallow  Fudge

2 1/4 cups of sugar
3/4 cup of evaporated milk
1/4 cup of margarine
1/4 teaspoon of salt
1 cup of marshmallow cream (or 16 lg.  marshmallows)
6 oz. package of semi-sweet chocolate chips
1 teaspoon of vanilla
Chopped nuts (optional)

Mix together sugar, evaporated milk, margarine and salt.  Then bring to a  boil over medium heat, stirring constantly.  
Remove mixture from heat and add remaining ingredients.  Pour into buttered pan and chill.  
Three-Minute Fudge
2/3 c. evaporated milk
1 2/3 c. sugar
1/2 tsp. salt
2 c. miniature marshmallows
1 1/2 c. semi-sweet chocolate chips
1 tsp. vanilla
1/2 c. chopped nuts

Mix milk, sugar and salt in a 2 quart saucepan. Heat to boiling over low heat. Boil and stir 3 minutes. 
Remove from heat, add marshmallows, chocolate chips, vanilla and nuts, stirring until marshmallows and 
chocolate are melted. Pour into buttered square pan, 9 x 9 x 2 inches. Refrigerate until firm. 
Cut into 1 1/2 inch squares. Makes 3 dozen.  

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