first stop will be France - justly famous for all its cooking - and from
whose unlimited sources of recipe material we cull two outstanding ideas
for preparing vegetables in new ways. The first is French Devilled Tomatoes
with a sauce such as the French excel in making and which gives distinction
to what would be, ordinarily, just another platter of fried tomatoes.
I'm also going to give you another recipe. I'll bet any man who tastes
asparagus fixed in this fashion will add his cheers to Errol's, whose
description of this dish made me ask if I might get more specific directions
from his cook. A permission cheerfully granted and soon taken advantage
of with the following recipes to offer as a result.
Use green or slightly under-ripe tomatoes. Slice them, without peeling,
into half-inch slices, crosswise. Season to taste with salt and pepper.
Fry slices in butter in heavy frying pan until slightly browned on one
side. Turn carefully and fry on the other side until browned and tender.
Remove slices carefully, without breaking and arrange on hot platter.
Serve with the following Mustard Sauce.
yolk of 1 hard-cooked egg
4 tablespoons butter
2 teaspoons sugar
1 teaspoon dry mustard
a pinch of salt
a dash of pepper
2 tablespoons vinegar
1 egg, beaten
While yolk of hard-cooked egg is still hot, rub it to a paste with the
butter. Add remaining ingredients in order given. Cook mixture over boiling
water until it thickens to a soft custard consistency, stirring constantly.
Pour mixture over cooked tomato slices
and serve immediately, garnished with sprigs of parsley or watercress.
FRENCH FRIED ASPARAGUS
cooked asparagus tips, fresh or canned
fine bread crumbs
1 egg, slightly beaten
2 tablespoons milk
deep pan of oil for frying
Drain asparagus thoroughly. Sprinkle asparagus with salt and pepper. Roll,
one stalk at a time, in fine bread crumbs. Dip each in slightly beaten
egg mixed with milk, then roll in crumbs again. Fry in deep, hot oil (olive
or salad oil) only long enough to brown the crumb coating. Remove stalks
carefully from oil and drain on paper towels. Serve piping hot.
Flynn's cook suggested serving Hollandaise sauce with this vegetable dish,
however I found that a sauce was superfluous because asparagus prepared
in this manner is quite distinctive enough in itself without need for
Our next port of call is England where they turn out, says Errol, a delicious
dish composed of the most incredible combination of ingredients and justly
named "English Jumble Pie". This is a main course, not a dessert
feature, since it contains a large proportion of meat and eggs, as well
as apples. All meat pies, according to Errol, are pretty special - with
this particular variety well at the head of the procession. In fact, all
Englishmen grow lyric in its praise and even our adventurous Irishman
admitted that his country's most famous dish, Irish Stew, cannot compare
an utter disregard of time and space we next fly on over to Russia for
Meat Stuffed Cabbage and drop down into Germany for good old Apple Strudel.
Incidentally, Errol is particularly fond of most Russian and German dishes
and thinks pumpernickel with sweet butter is pretty choice and Blinis
with Sour Cream and Caviar the perfect beginning for a formal dinner.
Our next hop is a long one since we must travel from Europe to Bombay
where Curry of Bombay Duck is Errol's idea of "something swell."
Not would I wish to suggest for us stay-at-homes such things as sharks'
fins and sea slugs which are considered great delicacies in the Far East
and which this amazing Flynn fellow has not only eaten but has also caught
and sold during one phase of his adventurous career!
Once again our magic carpet moves on and we approach the Western Hemisphere
in a long-distance hop that would make the China Clipper envious. And
so we reach Havana to partake of a baked fish combination that staggers
the imagination of such conservative cooks as myself; that is, until I
had tried it and then I was not only convinced but enthusiastic. Fish
with bananas, pimientos and green peppers - think of that! But don't just
think about it; try it. Here's the recipe, vouched for by Mr. Flynn and
given to you with the unqualified endorsement of your Modern Hostess.
Use any large, mild fish (Sea Bass tested successfully)
It should weigh approximately 3 1/2 pounds
after removing head, fins and scales.
3 1/2 pounds fish
2 teaspoons olive oil
2 green peppers, chopped fine
2 tablespoons butter
juice of one lemon
3 ripe bananas
Split the fish in two down the back, after removing head, fins and scales.
Remove backbone and place fish in oiled baking pan. Season fish liberally
with salt and pepper, then sprinkle with juice of half a lemon and allow
to stand for 20 minutes. Meanwhile heat olive oil in a saucepan, add finely
chopped green peppers and cook until peppers are soft, stirring to prevent
burning. Add butter to peppers and mash together into a pulp in a wooden
bowl using a potato masher. Press pulp through a sieve then spread it
over the fish. Cover entire fish in lengthwise rows of thinly-sliced bananas.
Spread the pimientos, cut into thin strips, over the fruit, crosswise.
Sprinkle with a little more salt and pepper and the juice of the remaining
1/2 lemon. Cover all with brown paper greased on both sides and bake in
moderate oven (375 F.) 45 minutes, basting occasionally. Remove carefully
to a hot platter, garnish with parsley and lemon slices and serve immediately.
has been a comparatively short journey, when you think how far we've traveled.
Here we are back in Hollywood, seated once more at a luncheon table within
a few feet of the sound stages. On the plate before me is the Mexican
Tamale Loaf with the rich sauce whose flavor denotes a Spanish inspiration.
On the tablecloth are strange pencil markings indicating in the sketchiest
form the interesting imaginary journey we have just made. And opposite
me is Errol Flynn, a far-away look in his eyes as though he were already
visualizing the next journey of adventure and the next unusual repast
under distant, and probably tropical, skies. As a parting tribute to Mr.
Flynn's good taste and as a proof of his high standing as a gourmet, I
want to give you his "Favorite Menu" just as he outlined it