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HAUTE CUISINE IN THE GALLEY
Ruth Brindze
August 19, 1957
A gallery of dishes for sea-hearty appetites practical for the smallest of boat kitchens
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August 19, 1957

Haute Cuisine In The Galley

A gallery of dishes for sea-hearty appetites practical for the smallest of boat kitchens

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WELSH RABBIT
Cut 2 pounds sharp Cheddar cheese into small pieces or use a coarse grater to break it up. Break 2 eggs into a bowl, add � teaspoon dry mustard, one teaspoon Worcestershire sauce, � teaspoon black pepper, and beat lightly. Pour beer into a large frying pan to a depth of a quarter of an inch. When the beer begins to boil, add the cheese, lower flame, and stir the melting cheese vigorously. As soon as the mixture is smooth, add pat of butter, then the eggs. Cook only long enough so that the eggs are blended into rabbit and serve immediately on toast. Overcooking makes a tough and stringy rabbit. The recipe's an old standby, but good.

BEEF RAGOUT
Measure 2 tablespoons olive oil and one tablespoon butter into stew pot. When hot, slip in � cup chopped onions, � cup chopped celery, one minced garlic clove, and brown. Coat 2 pounds cubed stew meat with flour. Push vegetables to one side of pot and sear the meat in hot fat. Don't overcrowd the pot; each cube must come into contact with the bottom of the pot so that it will brown nicely. Mix in onions, celery, garlic and seasoning (� teaspoon Worcestershire sauce, � teaspoon pepper, one teaspoon salt), and pour in dry red wine. There should be about a half inch of wine in the bottom of the pot. Cover and simmer until meat is tender, approximately two hours. Inspect periodically to determine if more wine is needed; the gravy should be thick. Serve the ragout with boiled wide noodles, saut�ed in butter. The proper drinking companion for the ragout is a full-bodied Burgundy.

TINNED FISH
This is recommended when fresh provisions have been exhausted or when the cook wants to take life easy. Heat 2 cans condensed mushroom soup (do not dilute) with 2 tablespoons butter, � teaspoon curry powder, and add one pound canned fish (tuna, salmon, lobster, etc.) which has been drained and flaked. Stir gently, and when mixture reaches full boil remove the pot from the flame and pour in one jigger of sherry. Sliced, hard-cooked eggs make a nutritious garnish.

SHERRY FISH

This is as good a way of treating fish as any yet devised and is practically foolproof. Dredge the fish—2 pounds fillets or steaks—in seasoned flour and melt 3 tablespoons butter in large frying pan. When fat begins to bubble, lay in fish and lower flame under pan. Just before fish is finished pour in 2 jiggers dry sherry and cover pan for about a minute so that the sherry's good aroma flavors the fish instead of scenting the galley.

The awful sin of overcooking fish can be easily avoided by pricking fish with a fork; it is ready when it feels soft.

VEAL STROGANOFF
Lightly brown 2 pounds stewing veal (cut in 2-inch cubes) and � cup sliced onions in butter, add one cup white wine, stir, cover pot and simmer meat until tender, approximately � hour. If it suits the cook, the meat can be stewed some hours before it is to be eaten; its flavor is improved by aging. Before serving, add � cup canned mushrooms and � cup sour cream (heat first but don't boil).

EGGS PYRENEES—Spanish Omelet Inside Out. Saut� 4 large sliced onions and 2 sliced green peppers in butter to a golden brown. Meanwhile, season 2 cups canned tomatoes with salt, pepper and � teaspoon or�gano. Pour tomatoes and juice into frying pan. When mixture boils, stir in 6 lightly beaten eggs. Over high flame, scramble eggs in tomato mixture. Serve on toast.

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