RMS Caronia Timeline: Glossary - Culinary Translator (4) Speciality Dish Definitions

Culinary Translator Index

Speciality Dishes

Introduction

This is page 4 of the Culinary translator, a long-term exercise in trying to translate into plain language the content of many of the dishes that were prepared aboard the “Green Goddess”. Whilst a great deal of research has been done, the contents of this section will neither be exhaustive, nor may it be wholly correct.

Speciality Dish Selection

Index

Some of the Caronia's Chefs would describe the recipe of their Speciality Dish for each Luncheon or Dinner within the printed menus. This page carries a selection of these delicious recipes.

It should be noted that I have reproduced the Capitalisation exactly as originally printed! Caronia Chefs were a force to be reckoned with and doubtless the printers had been given strict instructions! Never mind the Chefs’ inconsistencies.

The arrangement of these dishes is deliberately left totally random, just as you'd find on each day's menu. Beware, even if you didn't come to this page feeling peckish, you'll probably leave feeling ravenous…

If anyone tries cooking these recipes, or even regularly prepares any of the dishes found below and would like to submit some pictures of their creation or, if you have any new information, however small, please feel free to contribute.

Coquille de Volaille, Américaine

Diced Chicken cooked in Sherry, Egg yolks and Cream with diced Red and Green Peppers, Shallots and sliced Mushrooms. Served in a shell of piped Duchesse Potatoes and Baked under the Salamander

Puszta Porkolt

Beef, Pork and Veal Stew with Chopped Onions, Small Cut Potatoes, and Red Peppers. Flavoured with Paprika and cooked in a Brown Wine Sauce

Minute Steak, Vaudoise

The Minute Steaks are quickly sautéed in butter and served with a garnish of finely diced Shallots, chopped Herbs and a flavour of Garlic moistened with a Wine sauce

Index

Paella à la Valenciana

Pieces of Chicken, Pork and Chipolata Sausages, sautéed in Olive Oil with diced Onions, Garlic, Pimentoes and Tomatoes, mixed into a Pilaff of Saffron Rice with pieces of Lobster, Shrimps and Mussels. Served with strips of Red & Green Pimentoes, Peas and Artichoke Hearts

Ris de Veau sous cloche, Rossini

Braised Calf's Sweetbreads served on a Croûte with a slice of Foie Gras on top. Coated with Madeira Wine Sauce sprinkled with chopped Truffle

Chicken Suprême with Noodles

A piece of poached suprême of Chicken is served on a bed of Noodles, masked with a sauce made from the bouillon, fresh cream and yolks of Eggs, sprinkled with Swiss Cheese and browned under the Salamander

Entrecôte Sauté, Chambord

Sirloin steak seasoned and cooked in butter, served with Bordelaise Sauce and garnished with sliced Beef Marrow, Cepes Provençale, Parisienne Potatoes and Egg Plant fritters

Index

Chinese Peppered Steak

The Steak is sautéed in butter, then cut into two-inch strips and pieced together again. A sauce consisting of chopped Ginger Root, Soya Sauce, Bean Sprouts, Tomato Concassé, Sugar and strips of green Peppers is served over. Sprinkled with chopped Scallions

Braised Lamb Chops en Casserole, Bonne Femme

The Lamb Chops are braised then served in a casserole with a garnish of diced Bacon, Button Onions, Cocotte Potatoes and Wine Sauce

Foie de Volaille au Rizotto

The Chicken Livers are sautéed in Butter and Cooked with Wine and Shallots, served in a mould of Savoury Rice

Braised Steaks, Hungarian Style

Entrecôte Steaks, sautéed in Butter and braised in a brunoise of Vegetables. The Sauce is finished off with Sour Cream and sprinkled with Capers and Chopped Parsley

Index

Crêpes de Volaille Versaillaise

Very thin pancakes farçied with a Filling of Diced Chicken, Mushrooms and Shallots, in sauce made of Cream, Sherry and Egg Yolks, rolled and masked with Mornay Sauce and garnished with Asparagus Tips

Escalope of Veal, Marsala

The escalopes are cooked in butter, a Marsala Sauce is made from the pan. Garnished with julienne of Green Peppers, sliced Mushrooms and Garlic-flavoured Sautéed Potatoes

Choucroute Garnie à la Suisse

Smoked Pork Loin, Pig's Knuckles, Frankfurters and Cervelat Sausage are braised in Sauerkraut with White Wine, Carroway Seeds and Peppercorns. Served with Boiled Potatoes and Carrots

Coq au Vin Rouge

The chicken is portioned, sautéed in butter with diced bacon and mushrooms, sprinkled with brandy and fired. Then braised in red wine and demi-glaze and served with garlic croûtes

Index

Hamburger Steak Astoria

Thin Hamburger Steak, pan fried, served with a fried egg on top and garnished with half grilled Tomato, Lettuce, Dill Pickle and Cole Slaw

Wiener Rostbraten

Thin Sirloin Steak sauté, garnished with sauté Onions, German Fried Sliced Potatoes, Grated Horseradish and Watercress

American Beef Stew

Cubes of Beef sautéd in oil and cooked with Spring Carrots, Turnips, Button Onions, Mushrooms, Leeks, Red and Green Peppers, Red Wine Sauce and served in a Casserole

Caneton à l'Orange, Grand Marnier

Portions of Duckling, served on a bed of Wild Rice, with Grand Marnier Sauce over, Mandarin Orange fillets and Maraschino Cherries on top. Glazed under the Salamander

Index

Croustade of Sea Food, Joinville

Pieces of Lobster, Scallops, Jumbo Prawns, and Flaked Crab, cohered in a Shrimp flavoured Newburg Sauce. Served in a Croustade of puff pastry with a slice of truffle on top

Moussaka Moldave

Diced Lamb cooked with diced Onions and Tomato Concassé and baked in a mould of sliced Egg Plant

Baby Chicken en Cocotte à la Belle “Caronia”

The baby Chicken is boned-out and farçied with Foie Gras and Wild Rice, roasted on a bed of savoury vegetables served in a cocotte with a Mushroom-Wine Sauce over and garnished with Mandarin fillets, Maraschino Cherries and Parsley

Escalope of Veal, Smitana

Escalopes of Veal, lightly sautéd in butter. Served with Smitane Sauce made from the pan, buttered Broccoli and Parisienne Potatoes

Index

Pintadeaux aux Cerises

Suprêmes of Young Guinea Hens sautéd in Butter and braised lightly in a Wine and Cherry Sauce. Served under glass on a bed of Wild Rice and garnish of Cherries

Braised Chump Chop, Champvalon

The Chops are partly cooked and then braised with layers of sliced Potatoes, Onions, Tomatoes and moistened with White Stock

Ris de Veaux braisés, Bonne Maman

Veal sweetbreads, braised with Julienne of Leeks and Celery. Moistened with Veal Stock and served in Cocotte with Julienne of Vegetables and sliced Truffles

Pollo Cacciatora

Jointed seasoned Chicken, lightly browned in butter, cooked with Eschallots, Sliced Mushrooms, Diced Peeled Tomatoes, Chopped Chervil and Tarragon, and Italian Red Wine. Served with Rizotto Milanaise and Garlic Bread Croûtons

Index

Spiced Pot Roast, Dutch Style

Marinated Fresh Brisket of Beef, lightly roasted and braised in the marination. Served with sauce made from the reduced Marination, Sour Cream and Egg Yolks. Garnished with cabbage and boiled Potatoes

Tripes à la Mode de Caen

The tripe is cut into strips and braised in a strong stock with Calf's Feet, Herbs, Vegetables, Cider and White Wine in a sealed pot for twelve hours. It is then served with diced Calf's Feet and Calvados

Finnan Haddie, Monte Carlo

Poached fillets of Finnan Haddie with fresh Tomato Concassé sprinkled over, a Poached Egg on top and a thin Cream Sauce served over

Arroz con Pollo à la Espagnole

Portions of Chicken are browned in Olive Oil with chopped Onions, a little Garlic and Rice. Then braised off with chopped Tomatoes, Chicken stock and a little Saffron. Garnished with Chipolata Sausages, Peas and Asparagus tips

Index

Braised Chump Chops en Casserole, Bordeaux

The Chops are braised in a Red Wine Sauce and served in a Casserole with Carrot Balls, Turnip Balls, Button Onions and Mushrooms

Blanquette de Veau à l'Ancienne

Pieces of Shoulder of Veal, blanched, then cooked in White Stock with Carrots, Onions and Herbs. A White Sauce is prepared from the stock of the Veal, thickened with Roux, finished off with Yolks of Eggs and Cream. Served with small White Onions, Mushrooms and Chopped Parsley

Tête de Veau, Financiére

Pieces of Calf's Head cooked in a Bouillon Blanc, served with Madeira Sauce with a garnish of Kidney, Stoned Olives and Mushroom

Côte de Porc à la Languedoc

Pork Cutlet dipped in Egg and Breadcrumbed with added Parmesan Cheese. Cooked slowly in clarified butter, garnished with slices of Fried Egg Plant, Mushroom Duxelle, Tomato Concassé and chopped Parsley

Index

Lamb Cutlets à la Navarra

Seasoned Lamb Cutlets, lightly browned in Butter and cooked in Casserole with Red Wine, chopped Onions, diced Ham, peeled Tomatoes and Chipolata Sausages

Daggerhead Seabream à la Livournaise

The fish fillets with skin on are coated with a sauce made of chopped de-seeded tomatoes with sweated onion, chopped anchovies, capers, garlic, oregano and olives in olive oil. They're then sprinkled with breadcrumbs and finished in the oven and served with chopped fresh parsley

Carbonade de Bœuf, Liégoise

Scallops of Beef, tossed in Butter and browned with Flour. Demerara Sugar and finely chopped Onions. Then braised in Beef Stock with Lager Beer and Herbs

Rippli à la Choucroute

Braised Smoked Loin of Pork and Pork Knuckles with Sauerkraut, cooked in white wine, garnished with boiled Carrots and Parsley Potatoes