Unicorn (Unicorn@Indenial.com)
Thu, 25 Mar 1999 09:34:52 -0500
Reader Irene DiCaprio from Connecticut says "I can never remember
jokes, except for this one."
The eight year old boy had never spoken a word - ever. One afternoon,
as he sat eating his lunch he turned to his mother and said, "Soup's
cold." His astonished mother exclaimed, "Son, I've waited so long to
hear you speak. But all these years you never said a thing. Why
haven't you spoken before?" The boy looked at her and replied, "Up
until now, everything's been okay."
Several readers were kind enough to write to explain that, with regard
to yesterday's recipe, noodles that are "Kosher for Passover" are
available in most parts of the USA. I also received several lectures,
some very kind and some not so kind, about publishing such non-Kosher
for Passover recipes for a Passover menu. Let me repeat, I am not
publishing a Kosher Passover menu. I have merely taken this
opportunity to publish some classic Jewish recipes. OK? Repeat:
classic Jewish recipes, not Passover menu.
Alright, I'm done kvetching now. On with the Classic Jewish Cooking
(not Kosher for Passover) menu.
Halibut with Egg and Lemon Sauce
2 cups (500 ml) sliced onion
1 cup (250 ml) sliced carrots
1 cup (250 ml) sliced celery
2 bay (laurel) leaves
8 whole black pepper corns
2 Tbs (30 ml) salt
4 halibut steaks, about 1 in (2.5 cm) thick
(other fish, such as salmon, flounder, cod,
haddock, or flake may be used)
2 tsp (10 ml) cornstarch (cornflour)
2 eggs
4 Tbs (60 ml) fresh lemon juice
Place the onions, carrots, celery, bay leaves, peppercorns, and salt
in the bottom of a wide shallow pan. Add 4 cup (1 L) water and bring
to a boil over moderate heat. Add the fish, plus more water if
necessary to cover the fish, and simmer (do not boil) for 10 minutes.
Mix the cornstarch with a little cold water. Ladle and strain
about 2 cups (500 ml) of the poaching liquid into a small saucepan
and add the cornstarch mixture, stirring constantly over moderate
heat until it boils and thickens. In a separate bowl beat the eggs
lightly, then add the lemon juice and beat until thoroughly combined.
Add a little of the thickened sauce to the lemon egg mixture, then add
the lemon egg mixture to the saucepan. Stir constantly until the
sauce thickens, but DO NOT BOIL. Carefully lift the fish out of the
pan and serve covered with the sauce. May be served either hot or
cold. Serves 4.
This archive was generated by hypermail 2.0b3 on Fri Mar 26 1999 - 09:00:02 EST