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Wine Wise - Favorite Dishes Cooked in Wine

( Originally Published 1933 )

Breast of Chicken a La Financière

Fry in olive oil or butter a minced carrot, some celery and parsley. When done, remove vegetables and add breast meat of chicken and some bacon. When meat has browned on both sides, add chopped liver, giblets and fresh mushrooms and a little water or broth. Thicken the sauce with a little flour, and add one cupful of good White Wine. Simmer slowly until gravy is reduced to one-half. Place meat on platter, and strain gravy over it.

Chicken Liver a l'Italienne

Roll chicken liver in flour, fry in a pan with butter, minced parsley, onion, salt and pepper. Moisten with broth and a little White Wine, and cook until gravy gets consistency of thin cream.

Stewed Rabbit a la Gourmand

Fry in olive oil or butter for a few minutes a minced onion, a clove of garlic, some rosemary leaves, celery and some minced bacon. Put in it a rabbit, cut in small pieces, salt and cook on quick fire until nicely browned. Moisten slowly with one cupful of White Wine and some broth. Add tomato juice, dry mushrooms, cover and simmer on a slow fire until cooked.

Baked Ham, Wine Flavor

Place ham in kettle and cover with water, bring to boil, then allow to simmer for three hours. Remove from fire and pull skin from ham. Sprinkle with brown sugar and stick cloves in ham. Place in roast pan and pour quart of Burgundy, Claret or Chianti over it. Bake until brown, basting every few minutes. Serve with hot sauce made by mixing three tablespoonfuls of flour, two tablespoonfuls of butter, one pint of ham stock and one pint of red dry wine. Cook sauce ten minutes before serving.

Turkey a la King 2 tablespoons butter 1/2 cup mushroom caps 1/4 cup chopped green peppers 3 tablespoons flour 1 cup hot stock (made by cooking in water with the bones, skin and trimmings of roast turkey) / cup hot cream 1/4 teaspoon pepper 2 cups cooked diced turkey 1/4 cup shredded pimento 2 egg yolks or 1 whole egg 1 teaspoon lemon juice 2 tablespoons Cooking Sherry

Melt butter, add mushrooms and green pepper; cook four or five minutes over low fire. (Do not brown butter.) Stir in flour, turkey, stock, cream and pepper and cook until thick. Place pan over hot water; add turkey and pimento. When heated through stir in beaten egg yolks or egg; cook several minutes; add lemon juice and Sherry and remove from fire. Serve in ramekins, Swedish timbals or on toast, garnished with thin strips of pimento. Eight servings. (Chicken may be substituted for turkey.)

Lobster, Sherry

Cut lobster in half, remove meat and clean shell. Dice meat, place it in buttered pan, add chopped shallots and mushrooms diced. Simmer for two minutes, then add glass of Sherry wine, half cup of cream, a little French mustard, salt and cayenne pepper. Boil slowly for three minutes, then add one half cup Bearnaise sauce. Fill lobster shells with this mixture and bake in hot oven until it is golden brown. Serve with parsley, lemon and white dry wine.

Braised Sweetbreads Eugenie

Parboil a sweetbread in Cooking Sherry twelve minutes. Drain, cool, cut in four pieces and lard. Cook in frying pan with small quantity of butter, adding enough beef extract to give sweetbreads a glazed appearance. Peel mushroom caps, cover with Cooking Sherry; let stand one hour, drain, and sauté in butter. Arrange on circular pieces of toast, over each of which has been poured one teaspoon Cooking Sherry from mushroom caps. Pile five or six mushroom caps on each piece of sweetbread; add two tablespoons heavy cream, and bake in moderate oven eight minutes. Cook ° in individual glass-covered dishes.

Halibut with White Grapes

Cut two halibut steaks into pieces suitable for serving. Place in shallow glass baking dish and put over it one half cup White Wine. Add following sauce: To two tablespoons melted butter, add four tablespoons flour. Stir until smooth, add one half cup light cream and one half cup fish stock made from bones and skin. Cover fish with greased parchment paper and bake at 400 degrees Fahrenheit ten minutes. Remove paper. Add one cup skinned Malaga grapes and cook five minutes longer. Serve in dish in which it is baked. Serves four.

Eggs au Vin

Put three cupfuls of Burgundy in casserole, add three tablespoonfuls of sugar, rind of half lemon, raisins and chopped almonds. When liquid boils, break eggs into it and poach. When eggs are cooked, put them in hot serving dish. Add flour to the wine and cook to a cream, then pour over eggs.

Tomato Sauce for Spaghetti

Put in a casserole with 2 or 3 spoonfuls of olive oil a small piece of roast beef (about 2 pounds), salt and pepper it, and put on fire for about 15 or 20 minutes. When juice begins to ooze out of the meat add 1 ounce: of finely minced onions and stir until onions become golden brown. (Be careful not to let onions burn.) Add a piece of butter, about the size of a walnut, and after it has melted, 4 spoonfuls of good Claret; cook for I0 minutes, then add 1 pound peeled fresh or canned tomatoes. Cover the casserole and let the whole cook very slowly for 2 or 3 hours. To improve this sauce you can add with the tomatoes some finely minced dry mushrooms, previously soaked in hot water for 10 to 15 minutes.

Queen Sauce

Put in a pan some fresh mushrooms, an onion, a carrot and a clove of garlic with a little olive oil or butter, and fry light brown. Add a cup of broth, in which a little flour has been dissolved, and a cup of White Wine. Let the whole boil for an hour and then skim and strain. Soak some bread in a pint of milk, and boil until bread is well softened, strain and add to the sauce with a little more milk, salt and pepper. This sauce is excellent for boiled meats.


This recipe will be found a fine, light, nourishing food drink for invalids and convalescents. It makes also a splendid dessert. Beat together the yolks of six eggs and three teaspoonfuls of granulated sugar. Add six half-eggshellfuls of dry white wine, Sherry, Marsala, Angelica or Champagne, a little grated nutmeg and grated orange or lemon rind. Beat well until thoroughly mixed. Put in a double boiler, place over a slow fire, and keep beating until the contents get the consistency of cream, but do not allow to boil, otherwise it will curdle. Pour into cups or glasses, and serve either hot or cold with lady fingers or other light cakes. An ordinary wire eggbeater is much better than the rotary.

Peaches a la Princesse

Halve six freestone peaches, not too ripe, remove the stones, and put in a saucepan with concave side up. Mince a peeled peach with some macaroons, and add to this the yolk of an egg and half an ounce of granulated sugar. Mix all well together and with it fill the half peaches. Moisten with half a cupful of White Wine and sprinkle with granulated sugar. Bake in a hot oven ten or fifteen minutes. Pour on them some hot Zabaione and serve.


Hot Claret Punch

Here's an excellent remedy for a bad cold: Put in a saucepan two large cupfuls of good Claret with three teaspoonfuls granulated sugar and three clove sticks. Boil until wine has reduced about half. Pour in a cup, and put in it a small piece of lemon rind, sprinkle on a little powdered cinnamon and drink as hot as possible.

Moselle Cup

Put four or five slices of pineapple at the bottom of a large pitcher together with the peel of half a lemon and sugar at discretion, pour a bottle of Moselle over this, add one glass of brandy, a large lump of ice and just before using add a bottle of Seltzer water.

Sherry Cobbler

Half fill a large tumbler with finely crushed ice, adding a teaspoonful and half of powdered sugar, two or three pieces of the outer rind of a lemon and a wine-glass and a half of Sherry; the tumbler is then filled with pounded ice, and after the drink is mixed by pouring rapidly from one tumbler to another several times, it is taken through a straw.

Mulled Port

Boil a small quantity of cinnamon, cloves and mace in a gill of water; pour a bottle of Port wine into this, and when it is almost boiling, add two lemons thinly sliced. Sweeten to taste.

Claret and Sherry may be mulled the same way.

In a twelve-ounce glass put two ounces of Burgundy or Claret wine; one ounce orange syrup. Fill glass with crushed ice; add Seltzer water. Ornament with slices of pineapple and orange.


Take the yolks of eight eggs and beat with them six large spoonfuls of sugar. When this is a cream, add the third part of a nutmeg, grated. Into this stir one tumblerful of good brandy and a wineglassful of Sherry wine. Mix them well together. Have ready whites of the eggs beaten to a stiff froth. Beat them into the mixture. When thoroughly mixed, add three pints of milk.

Claret Cup

One bottle each of Claret and Seltzer water. Add one tumblerful of iced water, one half lemon sliced. Put in small lumps of ice and Seltzer with sugar.

Wine Highball

Add three parts water to one part red or white dry wine, lemon juice to taste; serve with ice.

Tea Punch

Pour one quart boiling water over four teaspoonfuls tea; let stand five minutes; strain and cool; pour into punch bowl over ice; add juice three lemons, three cups white wine and three cups cold water. Add sugar to sweeten if desired. Makes twelve glasses.

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