Savoyard Leek & Sausage Flan

(Source: Robert Carrier’s Home Cooking, pub. Daily Telegraph Magazine, 1968)

Serves 4 - 6
Pastry:
8oz flour
½ level tsp salt
1 level tbsp icing sugar
6oz butter
1 egg yolk, beaten with 1 tbsp water

Leek and sausage flan:
8” – 9” pastry shell
1 medium sized onion
1oz cooked ham
4 button mushrooms
butter
1 tbsp flour
8 fluid oz milk
salt
freshly ground black pepper
freshly grated nutmeg
1 egg yolk
2 tbsp double cream
4 small pork sausages
3 leeks
grated cheese

Pastry:
Rub butter into flour and icing sugar with tips of fingers until mixture resembles fine breadcrumbs. Add egg yolk and water mixture gradually until crumbs adhere when pressed.
Shape dough lightly in a ball; wrap in a clean towel or foil and put in fridge for at least ½ hr.
Roll out dough and press into tin. Bake blind. [You can do this by covering bottom of pastry shell with foil and filling with dried beans. Cook at 450º F / Gas 7 for 10 – 15 min. Remove foil and beans].

Leek and sausage flan:
Chop onion, ham and mushrooms fine. Put in saucepan with salt, pepper and 2 tbsp butter. Saute gently until onion is transparent. Allow to cool then spread on bottom of baked pastry case.
Make a roux with 2 tbsp butter and 1 tbsp flour (cook together without letting flour take on colour). Gradually pour in milk and cook, stirring until sauce becomes smooth and thick. Season to taste with salt, pepper and a little grated nutmeg. Remove from heat and stir in egg yolk with wire whisk. Add cream.
Saute the sausages in a little butter and olive oil until golden and cooked through. Steam leeks (or simmer in a little water which you can then use instead of all milk for the sauce).
Place leeks and sausages alternately on ham, onion and mushroom mixture; pour over the sauce and sprinkle with grated cheese.
Return to a slow oven (350º F / Gas 2) and bake for 30 – 40 min. until custard is firm and golden brown. Serve very hot.

Lintzer Torte

(Source: Hume & Downes - Penguin Cordon Bleu Cookery, 1971)

For pastry:
8oz plain flour
4oz butter
4oz caster sugar
1 whole egg
1 yolk
2oz almonds, ground without blanching
cinnamon and grated lemon rind

Filling:
1 lb fresh raspberries brought to boil and cooked rapidly for 2 – 3 minutes with sugar to sweeten.

Sift flour with pinch of salt and cinnamon. Work in butter, sugar, egg, lemon rind and almonds. Leave in cool place for 1hr.
Roll out pastry to between ¼ and ½ in. thick and line into flan ring. Fill with cold raspberry mixture and put lattice of pastry across top. Bake in moderate oven for 20 – 30 mins.

Koulibiak of Salmon

(Source: Robert Carrier’s Home Cooking, pub. Daily Telegraph Magazine, 1968)

Serves 4 - 6
flaky pastry dough
1 thick salmon steak
salt and freshly ground black pepper
butter
8 button mushrooms, sliced
½ Spanish onion, finely chopped
½ lb cooked rice
2 tbsp chopped parsley
2 hard boiled eggs
1 egg yolk, beaten with a little water
Melted butter or hot salted double cream

Sauté salmon in a little butter until tender. Cool.
Sauté sliced mushrooms and finely chopped onion in 4 tbsp butter until onion is transparent. Combine with cooked rice and chopped parsley and season with salt and black pepper, to taste.
Roll out pastry into 2 rectangles 10” x 8” and place one on greased baking sheet.
Spoon half the cooked rice mixture on to the pastry, leaving 1 inch pastry round the edge. Pour a little melted butter over the rice. Cover rice with 1 sliced hard boiled egg and top with salmon steak. Put another sliced egg on top of salmon and top with cooked rice.
Brush visible pastry base with a little beaten egg yolk, then place remaining pastry rectangle on top of rice and pinch pastry well together. Decorate pastry as desired (and cut steam vents); brush with beaten egg yolk and bake in a hot oven (450º F / Gas 7) for 10 min. Reduce heat to 375º F / Gas 4 and cook for 15 – 20 mins more, until pastry is golden.
Serve with a little melted butter or hot double cream.