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Richard Rusnak
A bit of this, a pinch of that --simple-- n'est-ce-pas? But only the master
chef, as for example Richard Rusnak, knows how large a bit or how small a pinch.
One needs experience.
Sweetbread Patties
Skin and boil calf sweetbreads with carrots and onions until done, then chop
fine and fill hot pattie shells. Serve with Bechamel sauce.
Bechamel Sauce
¼ cupful butter
3 cupfuls milk
Yolks of 2 eggs (well beaten)
1 tablespoonful flour
Dash of salt and paprika
Heat butter in saucepan, adding flour and milk. When it comes to boiling point,
take off and add yolks of eggs, salt, and paprika. Put over filled patties and
serve hot. Garnish with parsley.
Wenatchee Apple Cake
Make a dough with 1 pound of butter, 1 pound of flour and 1 cupful of milk. Roll
thin and place in baking pan, cover with sliced fresh apples, mix ground
cinnamon and powdered sugar and dust over the apples --then bake. When nearly
done add a custard made of 1 pint of milk, quarter-pound of sugar and 3 eggs
mixed well. Bake again until custard sets.
Cream Puffs
½ cupful butter
4 eggs
1 cupful boiling water
Melt butter in saucepan, then stir in boiling water, let come to boiling point,
then add flour, stirring until you have a smooth paste. Take off and let cool
for 5 minutes, add eggs one at a time, beating continuously. Use pastry bag with
half-inch tube and drop in greased pan. Bake in hot oven until done. Split and
fill with fruit or jelly.
 
 
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