|
I did this for a World History class my sophomore year. The potatoes are good. I don't exactly remember where the recipies came from.
British Menu
Parsley Buttered Potatoes
2 1/2 pounds small new potatoes - red potatoes may be substituted for the new potatoes
2 tablespoons margarine, fresh parsley, coarsely chopped
- Carefully scrub potatoes. Remove one strip of peel around the center of each potato.
- Place potatoes in a large pan filled with cold water. Bring to a boil. Gently simmer 35 to 40 minutes or until potatoes are tender.
- Drain potatoes well. Ad margarine and parsley; stir gently until potatoes are coated. Serve immediately.
Serves 6 to 8
English Trifle
1 pound cake (homemade or packaged)
4 tablespoons raspberry jam
1 cup blanched almonds, halved
2 cups fresh raspberries or 2 packages frozen raspberries, 10 oz. each
2 cups custard sauce
2 cups heavy cream
3 tablespoons confectioners' sugar
- Cut the pound cake into slices, 1/2 inch thick.
- Coat about half of the slices with jam and place them, jam side up, along the bottom and sides of a glass bowl.
- Cut the remaining slices into cubes and scatter the cubes over the jam covered slices.
- Sprinkle 1/2 cup of the almonds over the cake.
- Drain juice from frozen berries. Reserve 12 of the best raspberries. Sprinkle the remaining berries over the cake.
- Using a rubber spatula, gently spread the custard sauce over the fruit.
- In a small, chilled bowl, whip cream until slightly thick.
- Add sugar gradually, beating until cream forms soft peaks.
- Spread half of the whipped cream over the custard sauce.
- Using a pastry bag, pipe the remaining cream decoratively around the edge of the trifle. Garnish with reserved berries and almonds.
Serves 12
|