Sent: Wednesday, November 07, 2012 8:21 PM
Subject: Buttermilk and Sour Cream Butter
Hi Uncle Phaedrus
My name is Glenn. Hope this request finds you doing ok. I understand you live in Maine now, instead of southeast Mississippi
in that town of Pascagoula where you grew up. Hope you like it. I've requested your help a few times before - thanks for the
help on them. Still my favorite web site. I do look forward to it.
New request is how was Buttermilk made. I do remember the cow was milked, milk was allowed to set and cream would come to top -
which was skimmed off and put into container. Each day cream was added. this was allowed to set out a few days - don't remember
how long or the temperatures. Cream would naturally clabber/ferment. Then cream was churned, sour cream butter collected, washed
until all cream out, water removed and put into moulds. Liquid left was real buttermilk. Good to drink, especially cold.
I was 10 years old before I had it cold though. There are things I'm sure I don't remember.
Could you help me with some specifics on web sites or perhaps books on making butter and buttermilk. Lots of sites on cultured buttermilk
and sweet cream butter.
I live on the Poarch Creek Indian Reservation and go to the VA in Biloxi quite often and kinda share a kindred spirit because
Pascagoula is so close.
Thanks in advance
I like Maine fine. It’s good to be back on a seacoast again. I’ve never been to Atmore, AL, but yes, Biloxi and Pascagoula were my haunts
as a teenager. My dad was a patient at the Biloxi VA hospital for a while in the 1960s.
Buttermilk is what’s left after fermented whole milk is churned and the butter removed. As you say, unpasteurized whole milk is allowed
to sit out exposed to the air. This made the cream separate and come to the top and allowed bacteria to do their job of making lactic
acid and souring the milk. The cream that comes to the top becomes butter. The acidification or souring of the milk facilitates the
process of separating out every bit of the butterfat. Churning is simply a process of stirring in order to get thorough acidification
to obtain every possible bit of butter from the milk. As you also say, sometimes extra cream was added to make even more butter.
The sour liquid that’s left after churning and removing the butter is buttermilk. To make butter and buttermilk, you can either start
with whole, unpasteurized milk, or, if you can’t get unpasteurized milk, you have to add lactic acid bacteria cultures to pasteurized milk.
Those little yellow flecks of butter in commercial buttermilk are something that is added after processing to make it look more like
These websites have excellent articles about butter making. The Mother Earth News one is probably best.
Youtube Butter-Making Video
Mother Earth News
These books contain instructions for butter making. I haven’t read any of them, so I can’t make a recommendation. If you can find the
“Foxfire Books” at your local library, I’m sure they have good instructions as well. I don’t know exactly which of the 12 Foxfire volumes
contains the butter making instructions.
"Homemade Living: Home Dairy with Ashley English: All You Need to Know to Make Cheese, Yogurt, Butter & More" [Hardcover]
by Ashley English
"The Home Creamery: Make Your Own Fresh Dairy Products; Easy Recipes for Butter, Yogurt, Sour Cream, Creme Fraiche, Cream Cheese, Ricotta, and More!" [Paperback]
by Kathy Farrell-Kingsley
"Homegrown and Handmade: A Practical Guide to More Self-Reliant Living"[Paperback]
by Deborah Niemann
"The Encyclopedia of Country Living, 40th Anniversary Edition" by Carla Emery
Morrison's Veal Cutlet Parmesan
Yield: 60 - 3 oz portions
2 lbs flour
2 tbs salt
2 tsp pepper
2 quarts whole milk
Mix ingredients and whip until smooth. This is the wash.
3 oz. veal cutlets
6 lbs crushed crackers.
Dip cutlets into wash and place in pan with crackers. Press with palm of hand firmly on both sides and place cutlet on sheet pan.
Fry cutlets in deep fat fryer at 350 degrees until light brown. Do not fry more than will be used immediately.
Place cutlets on sheet pan and top each cutlet with 2 oz Parmesan sauce and sprinkle with ¾ oz grated Mozzarella cheese.
Place in oven until cheese is melted.
Sprinkle with additional Parmesan cheese.
Serve over prepared yellow rice.
* Use veal cutlets only. Do not use breaded beef patty or veal patty. Do not shingle. Garnish with Parsley sprig.
Yield: 3 gallons
1 lb olive oil
1 lb celery, chopped fine
1 tsp dried oregano
1 1/2 lbs onions, chopped fine
1 #10 can tomatoes, diced and rained
1/2 # 10 can tomato paste
1 tbs chopped garlic
7 oz. chicken base to two gallons of water to make 2 gallons chicken stock
8 oz sugar
*1 1/2 tbs dried basil
*1/4 cups parsley flakes
Place oil in heavy pot, add celery and onions and saute for 15 minutes. Add other ingredients and simmer over low heat
approximately 45 minutes until done. Note: Items with* were often added to the recipe by experienced cooks.
2 ½ oz Lea & Perrins Sauce
3 oz Parmesan cheese
Add to sauce and continue cooking over very low heat 30 minutes. Stir frequently to prevent sticking.
8 oz cornstarch blended with 2 cups water.
Add to cooked sauce. Simmer 5 minutes. Remove from heat.
Note: This was acknowledged to be one of the better Morrison sauces, but the quality of the veal cutlet was a key to this dish.
The recipe book says there was a commissary supplied sauce that was often used, but managers were encouraged to make this "homemade" sauce.
It keeps well in the refrigerator for up to a week.
There was another recipe that used this sauce
Beef Steak Parmesan
Coat bottom of 1 ½ hotel pan with about 5 oz sauce.
4 oz breaded beef patty, frozen
Deep fry patty and top with approximately 2 oz parmesan sauce and then ¾ oz grated Mozzarella cheese. Place in prepared pan.
Sprinkle with 2 oz grated Parmesan cheese. Serve over yellow rice.
Sent: Wednesday, November 07, 2012 12:01 PM
Subject: Barn Deli Recipe
Hi there Uncle Phaedrus,
My friend loved the Barn Deli in Revere, MA as a child and is trying to locate the recipe for the Chicken Liver Pate’, could you please help us?
Thank you !
Sorry, I can’t find even a mention of the chicken liver paté from The Barn Deli in Revere, MA. I will post this on the site in case a reader can help.
From: White Wings
Sent: Wednesday, November 07, 2012 4:25 PM
Subject: "Crepe Maritime" from Magic Pan restaurant
I found your website and found some great info the Magic Pan men. However, I have been looking for the "Crepe Maritime" recipe, that was my favourite
crepe EVER, so much that I still taste it!!! Please let me know if you can get it to me....Thank you so much,
Sorry, I can’t find any mention of any “crepe maritime” served by the original Magic Pan chain. In over ten years of looking for Magic Pan recipes,
I have never heard of a crepe by that name being on their menu. If this is just another name for their seafood crepes, see here:
Magic Pan Seafood Crepes
If you had those at “The Magic Pan Crepe Stand” in the Mall of America, then that is not the original Magic Pan.
They may have things on their menu that aren’t available.
There was a cookbook published that was called: "The Crepe Cookbook: All About the Magic World of Crepes. (The Magic Pan Restaurant)",
by Paulette Fono (the founder of Magic Pans) and Maria Stacho, Magic Pan Restaurant. 1969, From the Doubleday Little Cookbook Shelf Series.
There are copies available at the used book stores online. You might get a copy of that and check it.
In a few weeks, this request will appear on my site. Perhaps a reader will be able to help.
Thanks so much for your prompt response!!! I will check out the recipe book. It was at a Magic Pan Restaurant in Montreal in the early 80's...thanks again,