English Fillet Mornay

1 lb English fillet

few chopped chives

2 hard boiled eggs

2 teaspoons plain cashew nuts

Method: Slightly cook fillet and break into pieces, cut eggs in chunks, halve the cashew nuts, add chives.

1/4 lb eating margarine

dash cayenne pepper

1/2 pint milk

Put margarine and milk and pepper into saucepan - when milk warm, add 1 flat tablespoon cornflour mixed with a little cold milk to make a thin paste - stirring all the time. Then pour over the fish etc working it in thoroughly. Transfer to a casserole dish. Top mornay with breadcrumbs and grated mild cheese. Reheat when needed. Serves 4-6.

Source: contributed by C. Anderson in Royal Adelaide Hospital Cookery Book: Our Favourite Recipes (Adelaide: 1981, 1st edition), p.33.

Note: "English fillet" is classified by the Macquarie Dictionary Australian Word Map as "regional Australian English" found in the regions of Eyre and Yorke Peninsula and Adelaide (South Australia), the Wimmera and Mallee (Victoria) and Perth (Western Australia). It is smoked cod. 

Basic Dip

1/4 lb cottage or cream cheese

2 hard-boiled eggs

1 tablespoon chopped parsley

Method: Mix together well, then add a little milk until a smooth consistency. Add salt and pepper.

To the above mixture add either:-

1. 1 packet Onion Soup.

2. 1 small tin Asparagus tips, 1 cup chopped celery and 1/2 cup fried bacon.

3. 1 small tin sweetcorn.

4. 1 cup chopped ham.

5. 1 small tin anchovies.

Source: contributed by P. J. Young in Royal Adelaide Hospital Cookery Book: Our Favourite Recipes (Adelaide: 1981, 1st edition), p.2.

Lobster or Seafood Bisque

1 can mushroom or oyster soup, 440 g

1 can tomato soup, 400 g

1 can lobster meat or seafood of your choice

1/2 can slivered champignons, 125 g

1 carton cream, 300 ml

2 cans water (more or less depending on guest numbers)

Tabasco to taste

Method: Open all cans all together, add water and stir until well blended. Add seafood then cream; Continue to stir but don't reboil. If necessary season to taste. A dash of sherry before serving is an added plus. This bisque can be refrigerated and re-heated without destroying the quality of the dish.

Source: contributed by K. Martin in Royal Adelaide Hospital Cookery Book: Our Favourite Recipes (Adelaide: 1981, 1st edition), p.4.

Welsh Faggots

1&1/4 lbs pigs liver

4 oz white bread crumbs

3 teaspoons salt

1 pint boiling water

2 large onions

3 ozs suet

2 teaspoons dried sage

Method: Mince liver and suet and onion. Add crumbs, salt, pepper and sage. Place tablespoons of mixture in greased roasting dish. About 15 faggots and cook in oven 355F for 35 minutes. Pour boiling water round faggots and allow gravy to form. Serve hot with choice of vegetables.

Source: contributed by N. E. Halford in Royal Adelaide Hospital Cookery Book: Our Favourite Recipes (Adelaide: 1981, 1st edition), p.60.

Heavenly Dessert

1 tin evaporated milk, chilled

1 lemon jelly

1 pkt chocolate ripple biscuits

juice of an orange

1 small tin pineapple pieces

Method: Make juice of pineapple and orange up to 1/2 pint with water and bring to the boil. Add jelly, cool and partly set. Whip milk until thick and combine with jelly. Line large dish with crumbled biscuits. Cover with mixture, then top with remainder of crumbs and pineapple pieces. Serves 8.

Source: contributed by Mrs D Pearson in Royal Adelaide Hospital Cookery Book: Our Favourite Recipes (Adelaide: 1981, 1st edition), p.70.

Asparagus Ham Rolls

4 thin slices ham (or corned beef)

small can asparagus spears

milk

500 g (16 oz) can cream of asparagus soup

30 g (1 oz) cheese

60 g (2 oz) butter or margarine

Method: Grease a shallow ovenproof casserole. Drain asparagus and divide into 4 equal bundles. Roll a slice of ham around each bundle and lay in a casserole dish. Add enough milk to asparagus liquid to make 2/3 cup, then mix with asparagus soup. Pour over ham rolls. Grate cheese and sprinkle on top, dot with butter, and bake in a moderate oven (180C - 350F) for 20 minutes or until lightly browned.

Source: contributed by R. Davidson in Royal Adelaide Hospital Cookery Book: Our Favourite Recipes (Adelaide: 1981, 1st edition), p.6.

Caviar Pie

3-4 oz black caviar

2 oz butter

parsley and radishes

6 eggs

1 container sour cream

Method: Hard boil eggs and when cold, push through sieve or blender. Season with salt and pepper. Melt butter and add to eggs. Press into 8" pie dish and freeze for one hour. Pour sour cream on to egg mixture and freeze for one hour. Place caviar in a layer on top of sour cream. Decorate with radish rings and springs of parsley. Serve in wedges. This quantity serves about 12.

Source: contributed by R. Bryant in Royal Adelaide Hospital Cookery Book: Our Favourite Recipes (Adelaide: 1981, 1st edition), p.31.

This month's recipes are all taken from a new addition 

to my collection of Adelaide cookbooks: