Best Mrs John F Kennedys Consomme Julienne Recipes

CONSOMME JULIENNE A LA KENNEDY

Steps:

• Peel and cut all the vegetables into very thin strips, julienne, about 2 inches long.
• Melt butter in a medium sized saucepan over low heat.
• Add vegetables, salt, pepper and sugar.
• Cover and cook till vegetables are tender.
• Put in bottom of bowl.
• Pour over hot consommé.
• Garnish with bit of parsley.

MRS. JOHN F. KENNEDY'S BAKED SEAFOOD CASSEROLE

Steps:

• Heat oven to 400°F. Combine crab meat, shrimp, mayonnaise, green pepper, onion, celery, salt, and Worcestershire. Pour into a buttered 2-1/2 quart casserole. Top with crushed potato chips. Sprinkle with paprika. Bake 20 to 25 minutes, until mixture is thoroughly heated.

MRS. JOHN F. KENNEDY'S NEW ENGLAND FISH CHOWDER

Steps:

• Cook haddock in 2 cups boiling water over low heat 15 minutes. Drain and measure broth. Add enough water to make 3 cups broth. Remove bones and skin from fish, flake fish coarsely. Cook salt pork in a heavy saucepan over moderate heat until golden brown and crisp. Remove pork pieces. Add onions to fat in saucepan and cook until golden brown. Add fish, potatoes, celery, bay leaf, salt, pepper, and the 3 cups fish broth. Cover and simmer gently 30 minutes. Add milk and butter, simmer over very low heat 5 minutes longer. Serve chowder in warm bowls and sprinkle with crisp pork pieces.

MRS. JOHN F. KENNEDY'S POTATOES SUZETTE

Steps:

• Heat oven to 400°F. Bake potatoes until fork-tender, about 1 hour. Cut in halves lengthwise, scoop out pulp without breaking shells. Mash pulp thoroughly. Add anchovy paste, chives, butter, cream, and egg yolk. Beat vigorously until light and fluffy. Season with salt and pepper. Spoon mixture into shells, sprinkle tops with cheese. Bake 15 minutes until tops are golden brown. Author's note: Mix some Parmesan cheese with paprika and sprinkle over potatoes for a nice presentation. Add a dollop of butter and place under broiler until mixture turns reddish brown and crunchy for a nice presentation.

MRS. JOHN F. KENNEDY'S CONSOMME JULIENNE

Steps:

• Cut carrots, leek, celery, and turnip into very thin strips about 2 inches long. Melt butter in a small saucepan over low heat. Add carrots, leek, celery, turnip, cabbage, onion, salt, pepper, and sugar. Cover and cook about 5 minutes until vegetables are tender. Combine with chicken bouillon, simmer 5 minutes. Serve with garnish of chopped parsley.

MRS. JOHN F. KENNEDY'S HOT FRUIT DESSERT

Steps:

• Grate the rind from the orange and lemon; add to brown sugar with nutmeg. Cut orange and lemon into very thin slices. Drain and combine fruits. Butter a 1-quart casserole and arrange fruits in layers, sprinkling each layer with some of the brown sugar mixture. Bake 30 minutes at 350°F. Serve warm with a spoonful of sour cream on top. Author's note: It's always best to use fresh fruit when in season.

MRS. JOHN F. KENNEDY'S SALAD MIMOSA

Steps:

• Combine oil, vinegar, salt, pepper and garlic in a jar with tight lid. Shake vigorously. Arrange greens in salad bowl, add dressing, and toss thoroughly. Sprinkle with chopped egg.

MRS. JOHN F. KENNEDY'S CASSEROLE MARIE - BLANCHE

Steps:

• Heat oven to 350°F. Combine noodles, cheese, sour cream, salt, pepper, and chives. Pour into a buttered 2-quart casserole and dot top with the 1 tablespoon butter. Bake about 30 minutes, until noodles begin to brown. Serve immediately.

MRS. JOHN F. KENNEDY'S SALMON MOUSSE WITH CUCUMBERS

Steps:

• Drain salmon and measure liquid. Add water to make 1-1/2 cups. Sprinkle gelatin over 1/2 cup of the liquid. Stir over low heat until gelatin is dissolved. Remove from heat, stir in rest of liquid and onion juice. Chill to consistency of unbeaten egg white. Flake fish and combine with celery and green pepper. Fold into chilled gelatin with whipped cream. Turn into a 1-quart mold. Chill until firm. Unmold onto a serving plate. Garnish with cucumber. Serve with mayonnaise tinted pale green with food coloring.

MRS. JOHN F. KENNEDY'S POMMES DE TERRE CHATOUILLARD

Steps:

• Peel potatoes and trim so that all surfaces are regular. Cut lengthwise into long, narrow, very even slices about 1/8-inch thick. Dry slices between pieces of paper toweling. Heat enough oil in a deep saucepan to fill pan half full. Heat oil to 350°F (use a deep-fat thermometer). Drop a handful of potato slices, one at a time, into the oil. Remove pan from heat and shake it to keep pieces moving constantly. When temperature reads 250°F, return pan to heat and shake it until slices begin to swell. Do not let the temperature of oil rise above 300? F Puffing will take about 8 minutes. Skim off potatoes and drain on a tray covered with paper toweling. Just before serving, heat the oil to 400°F. Drop the partially cooked slices into the hot oil. They will puff and rise to the surface. Turn constantly until browned. Drain. Sprinkle with salt. Serve hot.

BOULA - BOULA (AMERICAN SOUP)

Steps:

• Cook the green peas in boiling, salted water and strain through a fine sieve or an electric blender to get a puree. Reheat. Add 1 tablespoon sweet butter, salt, and white pepper to taste. Blend with the green turtle soup and 1 cup sherry. Heat to just under the boiling point. Put the soup into serving cups. Cover each cup with a spoonful of unsweetened whipped cream and put the cups under the broiler to brown the topping. Serve immediately.

OLIVE SALMON LOAF: WHITE HOUSE

Steps:

• Combine all ingredients. Mix well. Pour into greased loaf pan or fancy mold. Bake in moderate oven (375°F) for 40 minutes.