Eastern Europe
Imperial
4 thick halibut steaks
1/2 oz butter, softened
4 oz peeled prawns
1/4 pint double cream
2 tablespoons ketchup
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Imperial
4 x 6 oz salmon steaks
1 tablespoon lemon juice
salt and freshly ground pepper
2 tablespoons flour
1 oz butter
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Imperial
1 x 5 lb duck
salt
1 x 14 oz can lychees
4 oz petit pois
1/4 teaspoon ground ginger
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Imperial
1 x 3 lb oven-ready chicken, cut into 8 pieces
1 oz flour
6 bacon rashers, rinds removed and chopped
2 onions, finely chopped
1 x 11 oz can condensed mushroom soup
3/4 pint chicken stock or water
salt and freshly ground pepper
1 teaspoon paprika
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Imperial
1 x 3 lb oven-ready chicken, cut into 8 pieces
3/4 oz butter
3 tablespoons flour
1/2 pint milk
salt and freshly ground pepper
1 x 7 oz can red pimentos, drained and shredded
1 egg, beaten
9 oz frozen puff pastry, defrosted
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Imperial
salt and freshly ground pepper
4 chicken breasts, skinned and boned
2 x 14 oz cans tomatoes
1/2 pint natural yogurt
3 tablespoons paprika
1 green pepper, deseeded and thinly sliced
1 red pepper, deseeded and thinly sliced
1 onion, thinly sliced into rings
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Imperial
2 oz butter
1 small onion, chopped
2 oz flour
1 pint hot chicken stock
few drops of Tabasco
salt and freshly ground pepper
1 x 6 oz can sweetcorn, drained
1 lb cooked chicken, diced
2 tablespoons double cream
3 hard-boiled eggs, finely chopped
2 teaspoons paprika
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Imperial
1 x 3 lb oven-ready chicken
4 tablespoons vegetable oil
4 onions, finely chopped
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon turmeric
1 teaspoon ground cardamom
salt and freshly ground pepper
1 chicken stock cube
1/4 pint boiling water
2 tablespoons lemon juice
5 tablespoons tomato puree
4 tomatoes, skinned and quartered
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Imperial
4 x 4 oz slices veal escalope
4 oz cooked ham, thinly sliced
2 oz Edam cheese, thinly sliced
1 egg, beaten
1 1/2 oz dried breadcrumbs
4 tablespoons vegetable oil
For the garnish
1 hard-boiled egg, chopped
parsley sprigs
lemon wedges
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Imperial
4 x 4 oz slices veal escalope
1 oz flour
salt and freshly ground pepper
2 oz butter
1 onion, chopped
1 x 8 oz can button mushrooms
1 teaspoon dried oregano
4 fl oz dry red wine
5 tablespoons double cream
chopped fresh parsley
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Imperial
1 lb fillet of veal
1 x 8 oz can red pimentos, drained
2 tablespoons flour
2 tablespoons vegetable oil
1 small onion, chopped
1/2 pint hot chicken stock
salt and freshly ground pepper
1 egg yolk
1/4 pint sour cream
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Imperial
4 thick lamb chops
2 teaspoons vegetable oil
2 tablespoons flour
2 tablespoons Demerara sugar
4 orange slices, rinds removed and halved
7 tablespoons hot chicken stock
2 tablespoons clear honey
salt and freshly ground pepper
mint sprigs
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Imperial
4 lambs' kidneys, cored and cubed
1 lb lean boned leg of lamb, cubed
1 aubergine, peeled and cubed
1 green pepper, deseeded and cut into squares
6 button mushrooms
6 small firm tomatoes
For the marinade
4 tablespoons vegetable oil
juice of 1/2 lemon
1 small onion, chopped
1 garlic clove, crushed
salt and freshly ground pepper
1/4 teaspoon mustard powder
1 teaspoon dried oregano
2 bay leaves
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Imperial
4 aubergines
2 oz butter
1 large onion, finely chopped
1 garlic clove, crushed
1 lb minced lamb
2 tablespoons boiling stock
2 tablespoons chopped fresh parsley
1/2 teaspoon dried rosemary
salt and freshly ground pepper
2x 14 oz cans tomatoes, drained
1 teaspoon Worcestershire sauce
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Imperial