Duck with Peaches

 This is another recipe clipped from Life magazine out of Pavillon Restaurant.

Ingredients

1 nice 5 to 6 pound duck

2 Tablespoons butter

1 can peach halves

3 Tablespoons sugar

2 teaspoons arrowroot

1 1/2 glasses Grand Marnier, or curacao if preferred

Process

1. Roast duck at 400 degrees for one hour with butter and half the juice from the can of peaches. 

2. Remove the duck and skim off excess fat, reserving the drippings. 

3. Place 2 Tablespoons of sugar in a saucepan. Moisten with part of the drippings, which have been thickened with 1 teaspoon arrowroot and a little Grand Marnier. 

4. Cook until the sauce becomes light caramel in color. 

5. While it is still boiling, add remaining drippings, thickened with the remaining arrowroot and a little more Grand Marnier. 

6. Pass through a fine strainer and add remaining peach juice. 

7. Sprinkle remaining sugar over peach halves and place under broiler until they are glazed. 

8. When ready to serve, garnish duck with the peach halves, add the remaining glass of Grand Marnier to the sauce, and pour it over the duck and peaches. 

9. Serve with potato souffle. (what is that and where did it come from?)

Poularde Pavillon aka Champagne Chicken

  

Another recipe Hi-Ho plucked from Life magazine recipe cards!

Oh it is already entertaining with this reference to Vincent Price!  Otherwise, any research leads to other recipes from other restaurants.

Ingredients

One 3 lb chicken

1 teaspoon salt

2 Tablespoons butter

1 pint, plus one glass French champagne

2 pints heavy cream

3 shallots chopped

4 mushrooms, crushed by rolling with a bottle

sprig of parsley, chopped

2 bay leaves

pinch of thyme

2 Tablespoons butter

+ Puree of mushrooms recipe at end.

Process

1. Season chicken with salt and place in casserole dish with 2 Tablespoons butter and one pint champagne. 

2. Cook in a moderate oven (350?) for about 45 minutes, basting often and turning until all sides are golden brown.

3. Remove chicken, add to drippings the cream, shallots, mushrooms, parsley, bay leaves,and thyme. 

4. Simmer until the sauce has reduced one third; pass sauce through a  fine strainer. 

5. Add remaining butter and the glass of champagne. 

6. Pour over the chicken and serve with puree of mushrooms. 

Puree of Mushrooms

Ingredients

2 pounds frech mushrooms

2 or 3 good scrapings of nutmeg

2 cups heavy cream

Process

1. Chop fresh mushrooms very fine, until as smooth as applesauce, and stain in a fine strainer in order to dry. 

2. Place mushrooms in a saucepan over a slow fire for 10 minutes to make all the water is evapoated. 

3. Season with salt, pepper, and nutmeg. 

4. Add the cream and cook for 20 minutes. 

5. Serve very hot with stalks of celery braised in butter on the side.

Blanquette de Veau

 

This recipe is a card from out of Life Magazine. In Hi-Ho's writing it says it is from New York City's Pavillon Restaurant which closed it's doors in 1972. I don't condone eating veal and would never eat it, but this blog is for preserving the 5 generations of recipes I inherited and this is one in the box.

Ingredients

2 lbs white veal, cut in medium size pieces

1 Tablespoon salt

About 1 quart water, to cover meat while cooking. 

12 to 15 small onions (I am picturing pearl or Holland)

3 medium carrots, cut into pieces

1 faggot (a bundle of sticks or twigs) (is there a better more modern work for this?) made of 3 sprigs of parsley, 1 stalk celery, 1 bay leaf, pinch of thyme, 1 clove garlic, 1 leek, and a few peppercorns.

1 lb fresh mushrooms, medium size cut into quarters

1/2 cup water

Juice of 1 lemon

1/2 teaspoon salt

2 Tablespoons butter

2 Tablespoons flour

1 cup cream

2 egg yolks, slightly beaten

Process

1. Parboil the meat about 5 minutes, and rinse with cold water. 

2. Bring back to a boil with the quart of water. 

3. Add the salt, faggot, carrots, and onions. 

4. Let boil slowly for 1 to 1 1/2 hours. 

5. When the meat is tender, remove it to the serving dish with the onions and carrots. 

6. Boil the cooking liquid until reduced one third and remove the faggot (again we need a better word)

7. Put mushrooms in a saucepan with 1/2 cup water, lemon juice and salt. 

8. Boil briefly and let them stand in their own juice. 

9. Melt the butter in another saucepan, mix in the flour, and cook to golden brown. 

10. Add the liquid from the meat and from the mushrooms, stirring with a wire whip (whisk?) to keep the sauce smooth. 

11. Boil slowly for 15 to 20 minutes and cool slightly. 

12. Mix egg yolks and cream and add  and bring just to the boiling point, but do not boil. 

13. Correct the seasoning and strain through a cheese cloth. 

14. Put the mushrooms and vegetables over the meat and cover with the sauce. 

15. Serve with rice, boiled potatoes, or noodles.

Beef Stew Bourguignonne from Pavillon

 

 

 

 

 

 

 

I am getting the sense from Mom's note cards that Life Magazine used to publish recipes from restaurants around the country. The pictures say it all for this recipe so I don't need to type it all out, but here is what I can find about the restaurant. Pavillon is now permanently closed, but it was an eatery on Union Square up until 1966.

Lobster Pavillon

This recipe is on a printed note card that must have come straight from the source, the Pavillon Restaurant in Connecticut. However, there was another Pavillon in NYC that is now permanently closed.

Ingredients
2 live lobsters, 1.5 to1.75 pounds
1/2 cup olive oil
1 teaspoon salt
pinch of cayenne pepper
Mirepois Bordelaise - a base composed of 1 small carrot and 1 onion finely chopped, lightly browned in butter with a little thyme a bay leaf and 1 spring of parsley - chopped.
3 tablespoons sweet butter
1 cup brandy or cognac
2 shallots, chopped
1 glass white wine
1/2 cup tomato sauce
2 tomatoes, peeled and chopped
1/2 cup fish stock
1 small clove garlic, crushed
1/2 teaspoon finely chopped cheveril
1/2 teaspoon tarragon
1 glass port wine
1/2 cup heavy cream 
cooked rice

Process

1. Kill lobsters by cutting in half, down the middle from the top. 
2. Prepare the Mirepoix
3. Cut lobster claws and tails into four pieces, reserving the greenish-grey liver (tomalley). 
4. Season the lobster with salt and cayenne and saute in very hot oil for 5 minutes. 
5. Add the Mirepoix. 
6. Add 1 Tablespoon butter, shallots, and white wine, and mix well.  
7. Ignite the brandy and pour it in. 
8. Add the tomato sauce, the fresh tomatoes and fish stock. 
9. Cover tightly and cook 20 to 25 minutes. 
10. Remove the lobster from the shell. 
11. Strain the sauce through a large strainer. 
12. Blend the tomalley with 1 Tablespoon butter, garlic, chervil, and tarragon. 
13. Mix into the sauce to thicken. 
14. Do not allow to boil. 
15. Finish the sauce with port wine and cream. 
16. Correct the seasoning with additional salt and cayenne to taste. 
17. Pour the sauce over the lobster and serve very hot with rice.