Meaux Mustard Spices Liver Dish

DEAR SOS: Can you find out how the Ramada Renaissance Hotel Liver With Mustard Sauce is made?--READER

DEAR READER: Certainly. The Ramada Renaissance chef uses Meaux mustard, a French mustard named after the town of Meaux, which can be found at just about any gourmet food store or counter in the supermarket. If you can’t find Meaux, use Dijon. The liver is served with rice or corn cakes and vegetables at the restaurant, but you can serve it with potatoes or noodles, as well.

RAMADA RENAISSANCE HOTEL

LIVER WITH MUSTARD SAUCE

6 slices liver, cut into 5 equal pieces

1/4 cup butter

1/2 cup chopped shallots

1/2 cup beef broth or meat juices

3/4 cup half and half

3/4 cup Meaux mustard

Salt, pepper

Fry liver in dry pan to desired doneness. Remove and keep warm. Add butter to same pan and heat until melted. Add shallots and cook until browned. Add beef broth and reduce to glaze. Add half and half and mustard. Reduce until thickened. Season to taste with salt and pepper.

Arrange liver on platter and pour sauce over. Makes 6 servings.

DEAR SOS: Please send me a copy of a recipe, Orange Delight Cake, which appeared many years ago in the Home Magazine section of The Times.

--R.L.

DEAR R.L.: Orange Delight Cake was printed in 1971. It should be a festive cake for any special event.

ORANGE DELIGHT CAKE

3/4 cup shortening

1 1/2 cups sugar

3 eggs, separated

2 1/4 cups cake flour

1/2 teaspoon salt

3 1/2 teaspoons baking powder

3/4 cup cold water

1/4 cup orange juice

Orange Filling

Orange Butter Frosting

Thoroughly cream shortening and sugar. Add beaten egg yolks and beat well. Combine cake flour, salt and baking powder. Combine water, orange juice and peel. Sift dry ingredients into creamed mixture alternately with liquids.

Beat egg whites until stiff and fold in. Turn into 2 wax paper-lined 9-inch cake pans and bake at 350 degrees 30 to 35 minutes. Put layers together with Orange Filling and frost with Orange Butter Frosting.

Orange Filling

1/4 cup cornstarch

1 cup sugar

1/2 teaspoon salt

1 1/2 tablespoons lemon juice

1 cup chopped orange segments

2 tablespoons grated orange zest

2 tablespoons butter

Mix cornstarch, sugar and salt. Add lemon juice, orange segments and zest. Cook and stir mixture in double boiler until thickened. Remove from heat and add butter. Cool before spreading on cake. Orange Butter Frosting

1/4 cup butter

2 cups powdered sugar

2 egg yolks

Grated zest of 1 orange

2 tablespoons orange juice

Combine butter, sugar, egg yolks, orange zest and juice and beat until smooth.

DEAR SOS: A feature on Beef Stroganoff appeared in the Sunday Home section some time ago. It seems to me it contained seasoned tomato juice and it was wonderful. I would love to enjoy it again.

--A.R.

DEAR A.R. Here’s a recipe from the 1969 pages of Home Magazine featuring the stroganoff. I’m not sure this is precisely the recipe you have in mind, but it’s a good one, nevertheless.

BEEF STROGANOFF

1/4 cup butter or margarine

1 clove garlic, minced

4 shallots, minced

1 medium onion, chopped

6 button mushrooms, sliced

1 bay leaf

2 1/2 tablespoons flour

6 tablespoons tomato sauce

2 cups hot beef consomme or broth

1 1/2 pounds beef tenderloin ends

Salt, pepper

1 tablespoon Worcestershire sauce

1/2 cup Sherry

Dash hot pepper sauce

1/4 cup sour cream

2 tablespoons chopped chives

Steamed rice

Melt 2 tablespoons butter in saucepan. Add garlic, shallots, onion, mushrooms and bay leaf. Saute vegetables until tender but not browned. Discard bay leaf. Stir in flour until well blended. Add tomato sauce and hot broth and stir until well blended. Cook and stir until smooth and slightly thickened. Reduce heat and simmer about 10 minutes, stirring occasionally.

Meanwhile, slice meat thinly and season to taste with salt and pepper. Melt remaining 2 tablespoons butter in large skillet, add meat and cook until browned. Add Worcestershire sauce, Sherry and hot pepper sauce to meat and cook 1 or 2 minutes. Combine sauce with meat just before serving. Stir in sour cream and chives. Serve with rice. Makes 4 to 6 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.