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A reader sent me a scan of a pamphlet from Pietro 311, a San Francisco restaurant closed since the 1960s. Here are the recipes from it.
Angela Pia (Pious Angel)
(Serves 6 to 8)
3 eggs, separated
1/2 pint whipping cream
1 teaspoon pure vanilla
1/2 cup granulated sugar
1 ounce brandy
1 ounce rum
1 envelope (1 tablespoon) Knox unflavored gelatin
Beat egg yolks until light-lemon colored, add sugar gradually, and continue
beating until creamy mass results.
Add brandy and rum.
Beat egg whites until stiff, but not dry. Whip cream until stiff enough to stand
in firm, shiny peaks.
Add vanilla.
Soak gelatin in 1/4 cup cold water for five minutes, then stir over hit water
until gelatin dissolves completely.
Stir thoroughly into egg yolk mixture and then fold in, gently but thoroughly,
the egg whites and whipped cream.
Pour into cocktail or sherbet glasses. Chill for two hours before serving.
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Spaghetti Sauce a la Pietro
1 medium onion chopped fine
1 clove garlic
4 tablespoons olive oil
2 bay leaves
1 pinch oregano
1/2 lb. ground lean veal
1 teaspoon Accent
1/4 lb fresh mushrooms, chopped fine
1/2 cup tomato paste
1/2 cup solid pack tomatoes
1/2 cup consomme
2 tablespoons salt
1/2 teaspoon pure pepper
Saute onion and garlic in olive oil until brown. Add veal and mushrooms
and saute until golden brown.
Add all seasonings except Accent. Add tomatoes, tomato paste, and
consomme, and cook over slow flame for 2 hours. Add accent and serve
on cooked pasta to 6 good appetites.
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Chicken Saute Sec- "a Dish for a Prince"
2-3/4 pound frying chicken, disjointed
Olive oil
1/4 pound sliced mushrooms
1 green onion, chopped very fine
Salt and black pepper
Nutmeg
Saute chicken in olive oil until well browned on sides. Smother with
mushrooms and chopped onion.
Add sauterne (no amount given), pinch of nutmeg, salt, and pepper,
and let simmer for 15 minutes.
Serves 2 happy people.
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Pietro French Dressing (1 quart)
3 egg yolks
1 tablespoon dry English mustard
1 scat teaspoon black pepper
1/8 cup salt(2 tablespoons)
1 scant tablespoon garlic powder
1/2 teaspoon Worcestershire sauce
1 dash Tabasco
1/4 cup red wine vinegar (4 tablespoons)
Put all ingredients in mixing bowl. Beat well for five minutes,
then pour in slowly:
1 cup good olive oil
1 cup other vegetable oil
As dressing thickens, add:
1 cup red wine vinegar.
Dobbs House Luau Almond Chicken
2 cups raw chicken meat
4 tbsp. oil
1 tsp salt
2/3 cup diced bok choy or Swiss chard leaves
2 oz sliced mushrooms
2/3 cup diced celery
2/3 cup diced bamboo shoots
1-1/2 cups chicken stock
1/2 tsp molasses
1 tbsp Accent (MSG)
1/2 tsp sugar
2 cups hot rice
2 tbsp cornstarch mixed with 1/4 cup water
32 whole blanched almonds, sauteed in butter
Cut chicken into pieces 3/16 inch thick, 1/2 inch wide, and 1-1/2 inches long.
Saute lightly with oil and salt. Add vegetables and saute for a few seconds.
Add chicken stock, cover pan, and steam for about 2 minutes until mixture is
boiling. Add molasses, Accent, and sugar, mixing well. Add cornstarch and
water mixture, just enough to thicken the sauce. Place a mound of rice in the
center of each plate, surrounded with chicken mixture. Sprinkle with almonds.
Makes 4 portions.
(From the Ford Times Cookbook, compiled by Nancy Kennedy)
-----Original Message-----
From: Jean
Sent: Friday, March 29, 2013 12:31 PM
To: phaedrus@hungrybrowser.com
Subject: D H Holmes Bread Pudding and Lemon Pie
Uncle Phaedrus -
I would be so appreciative if you could help me find two recipes, both from
the DH Holmes Potpourri Restaurant. The first is their Bread Pudding with
Whiskey (or Bourbon) Sauce. It was absolutely the best!
The second is their "Lemon Pie" which was a baked meringue shell topped
with a lemony custard sauce. It was very unique!
Thank you for your help -
Jean
Hello Jean,
I had no success locating any mention at all of these recipes other than
your own request from last year on a blog. Sorry.
There was a cookbook published called "Bayou Banquet: Recipes from a
Potpourri of Cultures" by: D. H. Holmes. I don't know that those recipes
are in it, but they might be. It's out of print, and I could not find a
used copy for sale anywhere at all. You might check with your local library
and see if they can locate a copy.
The D H Holmes Cheesecake recipe is here: DH Holmes Cheesecake
The only other advice that I can give you is that you might write to Judy
Walker, the Times Picayune Food Editor and ask for her help. See:
Judy Walker, Times Picayune
Food editor
Phaed
I saw your post regarding the d.h. holmes/New Orleans bread pudding and
"lemon pie" requests. I have the Bayou Banquet book and here's the deal:
The bread pudding is called Memere's Bread Pudding and there is a
Bourbon Sauce recipe that is separate.
The Lemon Pie isn't a pie, it is Oeufs A La Neige -- Eggs in Snow.
JAMES
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Oeufs A La Neige - Eggs in Snow
From the D.H. Holmes Bayou Banquet Cookbook
2 eggs, separated
2 egg yolks
1-1/2 cup sugar
1/4 tsp salt
2 cups half and half, scaled
1/2 tsp vanilla
Preheat oven to 500 degrees.
Beat the 4 egg yolks well, place in the top of double boiler with 1/4 cup of the
sugar and salt. Slowly stir in the scaled cream.
Cook over boiling water - water should not touch top of double boiler - until
custard coats a wooden spoon.
Cool immediately in a bowl of ice water. Stir and stir in vanilla. Pour into
oven=proof soufflé dish or individual bowls.
Beat egg whites with a dash of salt to soft peaks. Gradually add 1/4 cup of
sugar and beat to stiff peaks. Heap the egg whites on the custard.
Place soufflé dish or bowls in a pan of ice water and put the whole into the
hot oven just long enough to brown the tips of the meringue.
Meanwhile, caramelize remaining 1 cup sugar by stirring over low heat in a
heavy pot until sugar melts and forms a syrup.
Immediately drizzle over meringue puffs and custard.
Serves 8
VARIATIONS
Flavor custard with one tablespoon grated lemon or orange rind or a little rum
or brandy.
Flavor egg whites or custard with almond extract. We prefer the caramel,
but it may be omitted, if you wish.
----------------------------------------------------------------------------------------------------------------
Memere's Bread Pudding
From the D.H. Holmes cookbook - Bayou Banquet
3 cups diced stale French Bread
5 eggs, beaten
3 cups milk
1 cup heavy cream
3/4 cup sugar
1/2 tsp grated lemon or orange rind
1/2 tsp vanilla
1/2 cup raisins, optional
Nutmeg
Butter and sugar for topping
Preheat oven to 350 degrees. Place bread in buttered 3 quart casserole.
Heat, but do not boil, the milk and cream together and slowly pour over the
eggs, beating well.
Add sugar and vanilla to egg mixture. Mix until sugar is dissolved. Pour over
bread. Dot with butter, sprinkle sugar , nutmeg and rind and raisins on top.
Place in pan of hot watter. Bake at 350 degrees for one hour, or until a knife
inserted in the center comes out clean.
Serve hot or cold with the following sauce - or Whiskey Sauce.
Memere's Bread Pudding Sauce
Boil one cup orange juice and 1/2 cup sugar. Stir in 1 tsp grated orange rind.
Bourbon Sauce for Bread Pudding
1/2 cup butter
1 cup powdered sugar
1 egg yolk
1/2 cup bourbon, or Grand Marnier
Cream butter and sugar over low heat, stirring constantly. Blend in egg yolk.
Gradualy add bourbon - continuing to stir over low heat. Bourbon whiskey
is our pick, but try a little grand Marnier for a slight orange flavor. Serve of
hot bread pudding.
From: angela
Sent: Sunday, February 10, 2013 5:00 PM
To: phaedrus@hungrybrowser.com
Subject: Cheesecake Recipe from Cushman's Bakery m
Cheesecake Recipe from Cushman's Bakery, Brooklyn, NY which closed
in the early 60's.
Angela
Hello Angela,
Sorry, I had no success. The only recipe from Cushman’s that I have ever been able to find is the scotch cookies.
Cushman's Bakery Scotch Cookies
Phaed
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