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Quiche Lorraine
Quiche Lorraine
Prepare your favorite pastry pie dough and place in
9 inch pie tin.
Saute finely chopped onion (size of an egg) with diced
lean bacon (3 strips) until onion is brown.
Sprinkle onion and bacon over uncooked pie shell.
Next prepare cheese mixtures, using the following in-
gredients: ½ lb. grated Swiss cheese, 4 well beaten
eggs, 2 cups light cream, 1 tablespoon melted butter, ½
teaspoon nutmeg, pinch of salt and pepper and dash of
tabasco sauce.
Now pour cheese mixture into pie shell and bake in
hot oven (400°) for 15 minutes. Reduce oven heat to
350° and finish baking for 30 minutes.
Cool at room temperature. Cut pie shape wedges and
serve hot with accompliments of your choice.
The Chef of TIFFIN INN
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# Quiche Lorraine
*From The Chef of Tiffin Inn*
## Ingredients
- Your favorite pastry pie dough (for a 9-inch pie tin)
- 1 onion, finely chopped (size of an egg)
- 3 strips lean bacon, diced
- 1/2 lb grated Swiss cheese
- 4 eggs, well beaten
- 2 cups light cream
- 1 Tbsp melted butter
- 1/2 tsp nutmeg
- Pinch of salt and pepper
- Dash of Tabasco sauce
## Instructions
1. Prepare your favorite pastry pie dough and place in a 9-inch pie tin.
2. Sauté finely chopped onion with diced lean bacon (3 strips) until onion is brown.
3. Sprinkle onion and bacon over the uncooked pie shell.
4. Prepare cheese mixture by combining: 1/2 lb grated Swiss cheese, 4 well beaten eggs, 2 cups light cream, 1 Tbsp melted butter, 1/2 tsp nutmeg, pinch of salt and pepper, and dash of Tabasco sauce.
5. Pour cheese mixture into the pie shell and bake in a hot oven (400°) for 15 minutes.
6. Reduce oven heat to 350° and finish baking for 30 minutes.
7. Cool at room temperature. Cut into pie-shaped wedges and serve hot with accompaniments of your choice. -
Hollandaise Sauce / Maitre d'Hotel Butter
Hollandaise Sauce
½ cup butter Yolks of 2 eggs
Few grains cayenne ¼ teaspoon salt
1 tablespoon Sunkist lemon juice
Wash butter; divide in 3 pieces, and put
1 piece with egg yolks and lemon juice in a
saucepan. Work together until smooth, and
set saucepan over hot water, stirring con-
stantly until butter begins to melt. Then
add second piece of butter, and, as it thickens,
the third piece, lifting saucepan occasionally
from water, that sauce may not curdle.
Season with salt and cayenne, and serve
immediately. If sauce curdles, add 1 table-
spoon of heavy cream or 2 tablespoons white
sauce, and beat well. For a thinner sauce,
add ⅓ cup boiling water, and cook one
minute. Serve with fish, steak or vegetables.
Maitre d'Hotel Butter
Put ¼ cup butter in a bowl, and work with a
wooden spoon until it is soft and creamy; add ½
teaspoon salt, ⅛ teaspoon paprika, ½ tablespoon
finely chopped parsley, and ¾ tablespoon Sunkist
lemon juice, drop by drop. Serve with steak or
chops.
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# Hollandaise Sauce
## Ingredients
- 1/2 cup butter
- Few grains cayenne
- Yolks of 2 eggs
- 1/4 tsp salt
- 1 Tbsp Sunkist lemon juice
## Instructions
1. Wash butter; divide into 3 pieces.
2. Put 1 piece with egg yolks and lemon juice in a saucepan. Work together until smooth.
3. Set saucepan over hot water, stirring constantly until butter begins to melt.
4. Add second piece of butter, and as it thickens, add the third piece, lifting saucepan occasionally from water so that sauce may not curdle.
5. Season with salt and cayenne, and serve immediately.
6. If sauce curdles, add 1 Tbsp of heavy cream or 2 Tbsp white sauce, and beat well.
7. For a thinner sauce, add 1/3 cup boiling water and cook one minute.
8. Serve with fish, steak, or vegetables.
## Maitre d'Hotel Butter
### Ingredients
- 1/4 cup butter
- 1/2 tsp salt
- 1/8 tsp paprika
- 1/2 Tbsp finely chopped parsley
- 3/4 Tbsp Sunkist lemon juice
### Instructions
1. Put butter in a bowl and work with a wooden spoon until soft and creamy.
2. Add salt, paprika, parsley, and lemon juice drop by drop. Mix well.
3. Serve with steak or chops. -
Pilaf
Pilafe.
fat - rice saute
1/4 onions -
1/2 cup rice
1/4 Marg -
over a cup . consomm-
or tan - juice.
cover & - till done -
simmer till done -
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# Pilaf
## Ingredients
- 2-3 Tbsp margarine
- 1/4 cup onion, diced
- 1/2 cup long grain white rice
- 1 cup + 2 Tbsp consommé or tomato juice (see Editor's Notes)
## Instructions
1. Melt margarine in a heavy saucepan over medium heat.
2. Add diced onion and sauté until softened and translucent, approximately 3-4 minutes.
3. Add dry rice and sauté, stirring constantly, until rice is lightly toasted and opaque, approximately 2-3 minutes.
4. Pour in consommé or tomato juice and bring to a boil.
5. Reduce heat to low, cover tightly, and simmer until rice is tender and liquid is fully absorbed, approximately 18-20 minutes.
6. Remove from heat and let stand covered for 5 minutes before fluffing with a fork.
## Editor's Notes
- **Margarine quantity** — original card lists "1/4" alongside margarine but the unit is ambiguous; 1/4 cup of margarine for 1/2 cup rice is excessive. 2-3 Tbsp recommended as more practical.
- **"Over a cup consomm-"** — consommé, with the word cut off. Beef or chicken consommé both appropriate; chicken produces a lighter result.
- **"Tan juice"** — interpreted as tomato juice, with "tom" hastily abbreviated. Tomato juice pilaf was a common mid-century variation producing a reddish, slightly sweet rice dish. -
Filet of Sole – Sheperd Hotel
Filet of sole - Sheperd Hotel.
4 slices - sole.
1 egg plant - cut in 1/4 - brush with butter
in oven for 10 minutes, scoop out mash
with butter egg chalot or onion pepper salt
fold in half - fillet - in buttered pan
Sprinkle with thin sliced mushrooms
1 Tbsp tomatoes add more shallot pepper salt
1/2 cup sherry - cook slowly
stuffing back in shells. lay fillet on each shell
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butter & flour - thicken sauce Glaze in
oven
1 egg yolk & butter
1 tbs whipped cream -
mop & return to oven -
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# Filet of Sole – Sheperd Hotel
## Ingredients
- 4 slices sole
- 1 eggplant, cut in 1/4
- Butter (for brushing and mashing)
- 1 egg
- Shallot or onion, to taste
- Pepper and salt, to taste
- Thin sliced mushrooms
- 1 Tbsp tomatoes
- 1/2 cup sherry
## Sauce
- Butter and flour (to thicken)
- 1 egg yolk and butter
- 1 Tbsp whipped cream
## Instructions
1. Cut eggplant in quarters, brush with butter, and place in oven for 10 minutes.
2. Scoop out the eggplant and mash with butter, egg, shallot or onion, pepper, and salt.
3. Fold fillets in half and place in a buttered pan.
4. Sprinkle with thin sliced mushrooms.
5. Add 1 Tbsp tomatoes; add more shallot, pepper, and salt.
6. Add 1/2 cup sherry and cook slowly.
7. Place stuffing back in eggplant shells; lay a fillet on each shell.
## Glaze
1. Make a sauce by thickening butter and flour.
2. Glaze in oven.
3. Combine 1 egg yolk and butter with 1 Tbsp whipped cream.
4. Mop over the dish and return to oven. -
Boeuf Bourguignon / Rice
Boeuf Bourguignon (4-8)
3 lB Boneless Chuck 1½ t thyme
¼ lb. diced bacon 1½ c dry red wine
12 small w onions 1½ c water
3 T flour Brown meat & bacon - bouquet
1 carrot garni of c.c.-p & bay leaves
1 stalk celery simmer 2½ hours covered
3 sprigs parsley in casserole
2 bay leaves
½ t salt
¼ t black pepper
RICE 3c rice 1 t salt
¼ c olive oil rice in hot
1 clove garlic oil & broth
3 c chicken broth & cook 35 min
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# Boeuf Bourguignon
Serves 4–8
## Ingredients
- 3 lb boneless chuck
- 1/4 lb diced bacon
- 12 small white onions
- 3 Tbsp flour
- 1 carrot
- 1 stalk celery
- 3 sprigs parsley
- 2 bay leaves
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 1/2 tsp thyme
- 1 1/2 c dry red wine
- 1 1/2 c water
## Instructions
1. Brown meat and bacon.
2. Make a bouquet garni of carrot, celery, parsley, and bay leaves.
3. Simmer 2 1/2 hours covered in casserole.
## Rice
### Ingredients
- 3 c rice
- 1/4 c olive oil
- 1 clove garlic
- 3 c chicken broth
- 1 tsp salt
### Instructions
1. Heat olive oil in pot with garlic.
2. Add rice to hot oil and broth.
3. Cook 35 minutes.