[Men's Cooking School, Wednesday, May 13] Page: 5 of 8
This pamphlet is part of the collection entitled: Rescuing Texas History, 2017 and was provided to The Portal to Texas History by the University of Dallas.
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VEAL PICCATA:
1 pound veal cutlets
1/2 cup butter
1/2 cup chicken broth
2 tablespoons lemon juice
1/4 cup finely chopped parsley
1 lemon sliced thin.
Pound cutlets thin and dredge in 1/2 cup flour, plus 1 tea-
spoon salt. Saute' in butter. Add stock and reduce. Add
lemon juice, lemon and parsley and flip pan until cutlets
are covered and the lemon is hot. Serve at once with rice
or any pasta.
REMARKS:
CRAB AND ARTICHOKE SALAD BOWL:
1 clove garlic,
1/4 pound uncooked fresh mushrooms, washed but not
peeled
1 - #2 can artichoke hearts
2 heads Romaine
1 cup cherry tomatoes
1 pound lump crabmeat
2 tablespoons minced chives
4 ounces Roquefort cheese
3/4 cup olive or salad oil
6 tablespoons white wine vinegar
1/2 teaspoon salt
1 teaspoon chopped fresh tarragon or 1/3 teaspoon dried,
cracked pepper
water cress.
Rub bowl with garlic. Discard. Break Romaine into bowl,
cover with mushrooms, chives and artichoke hearts that
have been split in half. Add crabmeat. Mash cheese with
the olive oil and vinegar. Add salt and tarragon. Pour
over greens. Toss and sprinkle with cracked pepper. Gar-
nish with water cress.
REMARKS:
S
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Neiman-Marcus. [Men's Cooking School, Wednesday, May 13], pamphlet, [1959,1964,1970]; (https://texashistory.unt.edu/ark:/67531/metapth1157574/m1/5/?q=%22~1~1%22~1: accessed July 16, 2024), University of North Texas Libraries, The Portal to Texas History, https://texashistory.unt.edu.; crediting University of Dallas.