Pecan Pie; Doner Kebab (1953)
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Bapopik at AOL.COM
Wed May 23 06:05:45 UTC 2001
PECAN PIE (continued)
From AMERICAN COOKERY, October 1924, pg. 198, col. 1:
Rub together three tablespoonfuls of flour with three tablespoonfuls of softened butter, add to one cup of hot milk, in an agate saucepan, and stir over the fire until the mixture boils. Have ready the yolks of two eggs, beaten with one-fourth a teaspoonful of salt, and stir quickly into the saucepan, removing from the fire as soon as the egg-yolks are mixed with the other ingredients. Add one teaspoonful of flavoring extract, and one-half a cup of pecan meats, first ground very fine in a nut-grinder. Pour the mixture into an already baked pastry shell, cover with a meringue, made of the whites of the two eggs, and place in a slow oven until the meringue is well browned. Serve cold.
This was served all over at the Turkish restaurants that I saw in Frankfurt, Germany. OED has 1958.
AND OTHER TURKISH RECIPES
by Robin Howe and Pauline Espir
A. A. Wyn, Inc., New York (also Great Britain--ed.)
THE EVER-TURNING KEBAB
Like the skewered kebab, but cooked on a spit--an enormous one about two or three feet long. This form of kebab is not usually made at home but is found in restaurants specializing in this favourite delicacy.
The meat, highly flavoured with garlic, herbs and spice, is cut, as always, from the rump into long strips and then wound round the spit; this is fixed in a vertical position a few inches from a charcoal fire which has an opening in the side instead of the top. The spit revolves continuously--hence the name. The meat is carved vertically, and as the top layer is sliced off, the next layer is grilled and so on until the meat is finished.
Eaten with a rich pilaf, this centuries old way of cooking meat is still one of the highlights of Turkish gastronomy.
(No "lahmacun" or "Turkish pizza" in this book--ed.)
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