A Delightfully Different Sorbet That Is Just Perfect for In-Between

Dear SOS: I would love to make tarragon sorbet served at Domaine Chandon in Yountville, Calif. It has a very refreshing and delightfully different flavor.

--MAE

Dear Mae: This between-course sorbet will bring conversation at the dinner table to a new high.

DOMAINE CHANDON TARRAGON SORBET

1 quart milk

3/4 cup sugar

1 bunch tarragon

Bring 2 cups milk and sugar to boil. Stir in remaining milk. Pour into ice cream maker and freeze according to manufacturer’s instructions. When almost frozen, add tarragon and mix for a few minutes. Store in plastic freezer container. Serve between courses. Makes about 1 quart.

Note: For dessert sorbet, increase amount of sugar to 1 to 1 1/4 cups.

Dear SOS: I am giving a luncheon soon for a long-time friend ( a former television star). My friend has been to the Club 21 in New York many times and was extolling the chicken hash served there the other day. I thought I would surprise her by having the hash, among other things. I had clipped the recipe some time ago, but lost the note book containing that recipe. --MARY

Dear Mary: We don’t want to hash up your luncheon plans, so here is the recipe.

CLUB 21 CHICKEN HASH

2 tablespoons butter

2 tablespoons flour

2 cups hot milk

Dash hot pepper sauce

Dash Worcestershire sauce

1/4 teaspoon white pepper

Salt

1/2 cup half and half

1/4 cup dry Sherry

2 cups diced cooked chicken

2 egg yolks, beaten

Melt butter in heavy medium saucepan with oven-proof handle. Blend in flour until smooth. Gradually stir in milk until smooth and thickened. Stir in hot pepper sauce, Worcestershire, white pepper and season to taste with salt. Cover and bake at 300 degrees 1 1/2 hours. Strain sauce. Stir in half and half, Sherry and chicken. Heat over low heat until heated through. Adjust seasonings. Add small amount of hot sauce to egg yolks. Return yolk mixture to saucepan. Heat, stirring until slightly thickened. Do not boil. Serve hot over toast, waffle, baked potato shell or wild rice. Makes 4 servings.

Dear SOS: Please send me a recipe for Strawberry Bread.

--BARBARA

Dear Barbara: This bread one is made with jam.

STRAWBERRY BREAD

1 cup butter or margarine

1 1/2 cups sugar

1 teaspoon vanilla

1/4 teaspoon lemon extract

4 eggs

3 cups sifted flour

1 teaspoon salt

1 teaspoon cream of tartar

1/2 teaspoon soda

1 cup strawberry jam

1/2 cup sour cream

1 cup chopped walnuts

Cream butter with sugar, vanilla and lemon extract until fluffy. Add eggs, one at a time, beating well after each addition. Resift flour with salt, cream of tartar and soda. Combine jam and sour cream and add to flour mixture. Add walnuts. Combine eggs and flour mixtures and spoon into 2 greased and floured 9x5-inch loaf pans. Bake at 350 degrees 50 to 60 minutes, or until cake tester inserted in center comes out clean. Cool in pan 5 minutes, then remove from pan and cool on rack. Makes 2 loaves.

Dear SOS: Some years ago I cut from your newspaper a recipe called Pot Roast Provencal. My family and I have enjoyed it very much, but the recipe has gone astray. I tried to make it sans recipe, but it just didn’t make the grade, so I am turning to you in desperation. Please try.

--ANN

Dear Ann: You’re in luck.

POT ROAST PROVENCALE

1 (3-pound) bottom round beef

1/4 cup butter or margarine

3 carrots

4 stalks celery

1/2 cup chopped onion

1 garlic clove, mashed

1 (6-ounce) can chopped broiled??? mushrooms

1 (10 1/2-ounce) can consomme

1 cup sour cream

1/2 cup dry red wine

2 teaspoons salt

1/8 teaspoon black pepper

1/2 teaspoon paprika

1 tablespoon capers

1/4 cup flour

Brown beef in butter. Chop carrots and celery and add to beef along with onion and garlic. Cook until onion is golden. Add undrained mushrooms. Combine half the consomme with sour cream, wine, salt, pepper, paprika and capers. Add to beef. Cover and simmer 2 hours, or until meat is tender.

Remove beef to heated platter. Stir flour into remaining consomme and add to pan liquid. Cook until mixture boils and thickens. Serve gravy over sliced beef. Makes 6 servings.

Dear SOS: I have lost a family recipe we used in Cincinnati where I grew up for mock turtle soup. I have searched many cook books but have not been able to find a recipe. Can you help?

--ALBERT

Dear Albert: We happen to have a recipe for mock turtle soup from the Queensway Hilton in Long Beach, which was printed back in 1977. I hope it helps.

QUEENSWAY HILTON MOCK

TURTLE SOUP

1 celery stalk, diced

1/2 onion, diced

2 cups water

4 cups clam juice

1 cup Sherry

1 teaspoon beef base

1 teaspoon brown cooking sauce

1/4 cup cider vinegar

2 tablespoons butter or margarine

2 tablespoons flour

Hard-cooked whites of 6 eggs, diced

1/2 teaspoon whole thyme

1/2 teaspoon bay leaf

1/2 teaspoon basil

1/2 teaspoon tarragon

1/2 teaspoon oregano

1/2 teaspoon nutmeg

1/2 teaspoon curry powder

1/2 teaspoon ginger

1/2 teaspoon mace

1/2 teaspoon garlic powder

1/2 teaspoon salt

1/2 teaspoon white pepper

Combine celery, onion, water, clam juice, wine, beef base, brown sauce and vinegar in saucepan. Heat to boiling. Reduce heat and simmer until vegetables are tender. Melt butter and stir in flour to make smooth paste. Gradually stir in some of soup liquid, then return to pot. Cook and stir until slightly thickened and smooth. Add diced egg whites. Add thyme, bay leaf, basil, tarragon, oregano, nutmeg, curry powder, ginger, mace, garlic powder, salt and white pepper. Cover and simmer 1 hour. Makes 6 to 8 servings.

Only recipes of general interest will be printed. We are unable to answer all requests. Please include restaurant address when requesting recipes from restaurants. Send your letter with self-addressed, stamped envelope to Culinary SOS, Food Section, The Times, Times Mirror Square, Los Angeles 90053.