Veal Orloff

----- Original Message ----- 
From: "Bill" 
To: phaedrus
Sent: Friday, November 14, 2003 7:54 PM
Subject: lost recipe

I am looking for a recipe called Saddle of Veal Prince Orloff or something
like that.  I have searched all over on the internet without success.  I saw
it once in a cookbook and it was mentioned on the Mary Tyler Moore show so I
know it is not a figment of my imagination.  Thanks.  Bill

Hello Bill,

No, it's not your imagination. See below.


Saddle of Veal with Soubise, Mushrooms, Truffles with Mornay Sauce (Orloff)
Selle de veau Orloff

To serve 8

4 tablespoons unsalted butter 1/2 cup uncooked long-grain regular-milled white rice
2 cups coarsely chopped onions 1 cup "White Chicken Stock", or substitute 1
cup canned chicken stock, chilled, then degreased
Soubise (Onion-and-Rice Mixture):
Pre-heat the oven to 325ºF. In a heavy 11/2- to 2-quart casserole, melt the 4
tablespoons of butter over moderate heat. When the foam begins to subside,
add the chopped onions and, stirring frequently, cook for about 5 minutes
until they are soft and translucent but not brown. Watch carefully for any
sign of burning and regulate the heat accordingly.
Stir in the rice and stock and bring to a boil over high heat. Cover the
casserole tightly and bake in the middle of the oven for 45 minutes, or
until the grains are soft and have absorbed all of the liquid. Purée the
onion-and-rice mixture through the finest blade of a food mill, or rub it
through a fine sieve with the back of a spoon. Set the mixture aside.

Purée de champignons:

1 pound fresh mushrooms "Butter with Flour"
2 tablespoons "Clarified Butter" 1/2 teaspoon salt
1 cup heavy cream Freshly ground white pepper
1 and 1/2 tablespoons strained fresh lemon juice
Purée de champignons (Mushroom Purée):
Wipe the mushrooms with a damp cloth and trim off and discard the base of
the stems. Then put them through the finest blade of a food grinder or chop
both caps and stems as fine as possible. A handful at a time, place the
mushrooms in the corner of a towel or double thickness of cheesecloth and
squeeze vigorously to extract as much of their juice as possible.
In a heavy 8- to 10-inch skillet, heat 2 tablespoons of butter over moderate
heat for 10 seconds. Add the mushrooms and, stirring constantly, cook over
low heat for 3 or 4 minutes. The mushrooms are done when the liquid
accumulated in the pan evaporates. Do not let them brown.
Pour in 1 cup of heavy cream and simmer for 5 minutes, stirring
occasionally. Then stir in the lemon juice, the "Butter with Flour", salt
and a pinch of white pepper. continue cooking for 4 or 5 minutes longer,
still stirring occasionally until the "Butter with Flour" has been absorbed.
Stir the purée into the onion-and-rice mixture, cool to room temperature,
cover with foil or plastic wrap and set aside.

Selle de veau:

A 5 and 1/2- to 6-pound saddle of veal (a short double loin), with inner fat
removed and all but 1/8 inch of fat trimmed from the surface 1/2 cup thinly
sliced celery
2 teaspoons salt 1 medium-sized firm, ripe tomato, coarsely chopped
1/2 teaspoon freshly ground black pepper A "Bouquet garni"
3 tablespoons butter, softened 1/4 cup dry white wine
1 pound veal bones, sawed into 1-inch lengths 2 tablespoons "Meat Glaze"
1 large onion, peeled and cut into 1/4-inch thick rounds 2 large black
truffles cut into 1/8-inch thick rounds
1/2 cup thinly sliced scraped carrots
Selle de veau (Saddle of Veal):
Ask the butcher to prepare the veal for roasting in the following fashion,
or do it yourself: Trim the bone at the base of the front end of the saddle
with a cleaver so that the saddle will lie perfectly flat. Then trim any
ragged edges from the flaps. Sprinkle the underside of the veal with 1
teaspoon of salt and 1/4 teaspoon of the black pepper. Tuck the flaps under
and, with white kitchen cord, tie the saddle crosswise in at least three
Pre-heat the over to 400° F. Sprinkle the top of the saddle evenly with 1
teaspoon of salt and 1/4 teaspoon of the black pepper and rub it with 3
tablespoons of softened butter. Spread the bones as evenly as possible in
the bottom of a shallow roasting pan large enough to hold the saddle
comfortably and set the saddle, fat side up, on top.
Roast the veal uncovered and undisturbed in the middle of the oven for 30
minutes. Then reduce the oven heat to 350°F. Scatter the onion, carrots,
celery and tomato around the saddle and add the "Bouquet garni". Cover the
pan snugly with heavy foil and braise the veal undisturbed for 30 minutes.
Then remove the foil and roast for 30 minutes longer. Transfer the veal to a
cutting board and let it cool to room temperature.
With tongs or a slotted spoon remove and discard the bones from the roasting
pan and pour in the wine and "Meat Glaze". Bring to a boil over high heat,
stirring constantly and scraping in the browned particles that cling to the
bottom and sides of the pan. Strain the mixture through a fine sieve into a
bowl, pressing down on the vegetables with the back of a spoon to extract
all their juices before discarding them. Set the strained liquid aside. When
it cools, skim all the fat from the surface.

Caraway Seed Cookies

----- Original Message ----- 
From: "Daena" 
To: phaedrus
Sent: Friday, November 14, 2003 8:06 PM
Subject: Request for Caraway Seed Cookies

I am looking for a recipe for Caraway Seed Cookies and a recipe for "Seed

These are mentioned in a novel from the early 1900's, but the story is set
in 1831. I am writing a book on the author, and keep a fan website. I
thought it would be great for fans to taste what she's writing about.

Can you help?

Hello Daena,

See below for some recipes. I don't know if these are right for your purpose. It would help to know the author you mean, biographical information, the setting of the novel, etc.


Caraway  Cookies

 Ingredients :
 1 3/4 c. flour
 1 1/2 tsp. baking powder
 1/4 tsp. salt
 1 tbsp. caraway seeds, slightly
 1/2 c. unsalted butter or margarine
 1 c. granulated sugar
 1 egg
 3 tbsp. brandy

 Preparation :
   Mix flour, baking powder, salt and caraway seeds.  In large bowl,
 beat butter, sugar and egg with mixer until fluffy.  Stir in flour
 mixture alternately with brandy, blending well after each addition.
 Cover and chill about 2 hours until firm enough to handle.  Divide
 dough in half.  Roll each half into a log 6 inches long.  Cut in 1/4
 inch slices.  Place 2 inches apart on greased cookie sheet.  Bake at
 375 degrees for 10 to 12 minutes.  Yields 48.
 Caraway  Cookies

 Ingredients :
 2 c. sugar
 1 c. margarine
 2 eggs, beaten
 1 tsp. vanilla
 1 c. sour milk or buttermilk
 3 tsp. caraway seed

 Preparation :
    Sift together last 4 ingredients and set aside.  Cream together
 sugar and margarine.  Beat in eggs and vanilla.  Combine caraway
 seed with sifted ingredients.  Add alternately milk and dry
 ingredients.  Flatten each cookie with floured wet glass, sprinkle
 sugar on top.  Bake at 375 degrees for 10 to 12 minutes.
 Old  Fashioned  Caraway  Cookies

 Ingredients :
 1 c. sour cream
 1 tsp. baking soda
 3/4 c. shortening or oleo, softened
 2 c. sugar
 2 eggs, beaten
 1 tsp. vanilla
 About 4 1/2 c. flour
 2 tbsp. caraway seeds for topping
 1/4 c. sugar (topping)

 Preparation :
    Add soda to the sour cream.  Cream shortening with the sugar; add
 eggs, beating well.  Add sour cream mixture to egg mixture; add the
 flour and mix until the dough is stiff enough to handle and roll
 easily.  Roll to about 1/4 inch thick and cut with a cookie cutter
 or tumbler. Sprinkle a little sugar and caraway seed sparingly or
 according to your taste.  Place cookies on a greased cookie sheet.
 Bake in 350 degree oven for 10-12 minutes.  Makes 4-5 dozen.
Plain Seed Cake:

 1 cup flour
 0.5 tsp baking powder
 pinch of salt
 0.5 cup butter
 0.5 cup sugar
 3 tsp caraway seed
 1 egg, beaten
Sift together the flour, baking powder and a pinch of salt.  Cut in the
butter until the mixture resembles fine bread crumbs.  Add sugar, caraway
seed and mix thoroughly.  Make a well in the center and add the beaten
egg and mix slowly.  Pour in sufficient milk to bind it all together to
make a stiff dropping consistency.  Pour into a greased and floured cake
or loaf pan.  Bake at 375 for 30 min.
Rich Seed Cake:

 1 cup butter
 1 cup granulated sugar
 2 beaten egg
 1 tsp caraway seed
 1/3 cup candied orange peel
 pinch of nutmeg
 1 cup flour
 0.5 tsp baking powder
 0.25 cup brandy OR
 0.25 light cream
Cream together butter and sugar.  Gradually add the beaten eggs and a
little flour at the same time to prevent curdling.  Mix in the caraway
seed, candied peel and a pinch of nutmeg.  Carefully incorporate the rest
of the flour sifted with the baking powder.  A little brandy can be added
as liquid, but this is optional.  Milk or light cream may be
substituted.  The cake will keep longer with the brandy.  Bake 1 hour at
400 degrees.

Popcorn Balls

----- Original Message ----- 
From: Malinda
To: phaedrus
Sent: Friday, November 14, 2003 10:43 AM
Subject: Recipe request

I am looking for a Popcorn Ball Recipe that is made with molasses. Also,
do you have one that is made with honey?

Also looking for a recipe for Banana Split Pie that Shoney's had ten or so
years ago.  It was very good!


Hello Malinda,

See below.


Old  Fashioned  Popcorn  Balls

 Ingredients :
 1 c. sugar
 1/2 c. light molasses
 1/2 c. white corn syrup
 1/4 c. water
 1/4 tsp. salt
 3 tsp. butter
 1 tsp. vanilla
 4 qts. popped corn

 Preparation :
   Mix sugar, molasses, syrup, water and salt in saucepan.  Cook over
 medium heat, stirring constantly until mixture boils.  Boil gently
 until small amount of syrup forms a hard ball in cold water (about
 250 degrees F. using a candy thermometer).  Remove from heat and
 stir in butter and vanilla.  Pour over popped corn and stir to coat
 popcorn thoroughly.  Form quickly into balls using butter on hands.
 Makes 12 medium sized balls.
Old - Time  Popcorn  Balls

 Ingredients :
 2 qt. popped popcorn
 1/2 c. molasses
 1/2 c. sugar
 1/3 c. water
 1 tbsp. vinegar
 1 tbsp. butter or margarine
 1/4 tsp. baking soda

 Preparation :
   Place popcorn in a large bowl and set aside.  In a heavy saucepan,
 combine molasses, sugar, water, vinegar and butter.  Cook, without
 stirring, over medium heat until the mixture reaches 235 degrees on
 a candy thermometer (sift ball stage).  Add baking soda and stir
 well.  Remove from heat and immediately pour over popcorn, stirring
 gently with a wooden spoon until well coated.  When cool enough to
 handle, quickly shape into 3 inch balls, dipping hands in cold water
 to prevent the syrup from sticking.  Yield 6-8 servings.
Honeyed  Popcorn  Balls

 Ingredients :
 3 qts. popped corn (12 c.)
 1/2 c. sugar
 1/2 c. honey
 1 tsp. salt
 2 tbsp. margarine
 1 tsp. vanilla

 Preparation :
   Pop corn and set aside in a large bowl.  Combine sugar, honey and
 salt in a small saucepan.  Heat and stir to dissolve sugar.  Boil to
 hard ball stage (when a drop forms a hard ball in cool water).  Add
 margarine and vanilla.  Pour syrup over popped corn and stir.
 Butter your hands and shape into balls.  Wrap balls with waxed

Sour Cream Coffee Cake

----- Original Message ----- 
From: "Marie"
To: phaedrus
Sent: Friday, November 14, 2003 8:13 AM
Subject: Coffee Cake

> What a pleasure to browse your site!  Many years ago, I copied a recipe out
> of either Gourmet or Bon Appetit magazine for a sour cream coffee cake.
> Unlike so many others, this one had at least 3 sticks of butter, a
> cinnamon/brown sugar/walnut layer(s), and the most unusual addition of
> vanilla diluted with water poured over the raw cake batter before baking.

> I haven't made it in a couple of years, and now I can't find the recipe.  
>It is the most divine coffee cake ever.  Hope you can help me find it again.
> Thanks for your help.
> Marie 

Hi Marie,

See below.


Sour  Cream  Coffee  Cake

 Ingredients :
 3 c. all purpose flour
 1 1/2 tsp. baking powder
 1 1/2 tsp. baking soda
 1/4 tsp. salt
 1 1/2 c. butter (3 sticks)
 1 1/2 c. sugar
 3 eggs
 1 1/2 c. sour cream
 2 1/2 tbsp. vanilla
 3/4 c. firmly packed brown sugar
 3/4 c. chopped walnuts
 1 1/2 tsp. cinnamon
 2 tbsp. water - confectioners' sugar
    (for glaze)

 Preparation :
   Preheat oven to 325 degrees.  Butter 10" tube pan.  Sift together
 first 4 ingredients.  Set aside.  Combine sugar and butter in large
 bowl and beat until fluffy.  Add eggs, one at a time, beating well
 after each addition.  Blend in sour cream and 1/2 teaspoon vanilla.
 Gradually add sifted dry ingredients and beat well.  Combine brown
 sugar, walnuts and cinnamon in small bowl.  Turn 1/3 batter into
 prepared pan and sprinkle with 1/2 nut mixture.  Repeat.  Add
 remaining batter.  Mix remaining vanilla with water and spoon over
 top.  Bake 60 to 70 minutes.  Cool 10 minutes before removing from
 pan.  Texture will be moist.  Dust generously with powdered sugar.

Re the request from "Marie" To: phaedrus Sent: Friday, November 14, 2003 8:13 AM Subject: Coffee Cake 

This is from the April 1980 bon appétit it's exactly the same is the recipe you posted with one exception. 
In your recipe you have half a teaspoon vanilla going into the cake batter.  In the Bon Appetit recipe it 
is  half a tablespoon( or one and a half teaspoons) of vanilla in the batter. Otherwise the recipes are almost identical.


Chewing Gum

----- Original Message ----- 
From: Simon
To: phaedrus
Sent: Saturday, November 15, 2003 12:18 AM
Subject: Chewing gum recipe

> Please inform me the recipes of chewing gum and bubble gum.
> I would like to show the real processing  to my students.
> Thank you in advance.
> Simon

Hello Simon,

There are no simple homemade chewing gum recipes on the web that I can find.

History of Bubble gum

Ingredients of Chewing Gum



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