Brown Derby Avocado Cheese Souffle (1960)

• 4 whole eggs
• 4 tbspns flour
• 3/4 cup Parmesan cheese
• 1 large, very ripe avocado, pureed
• 6 egg whites, beaten stiff
• 1/2 cup water
• 1/4 cup butter
• 1/4 tspn nutmeg

Boil water, butter, and nutmeg in a heavy saucepan until butter is dissolved. Add flour while butter and water are boiling. Mix sharply with wooden spoon until mixture forms a ball.

Add whole eggs one at a time, beating vigorously and blending into smooth paste before adding another. After all eggs have been blended smoothly, add Parmesan cheese, avocado puree, and blend again. All this should be done over a medium fire. Should paste get too hot, remove from heat for a minute or so, stirring constantly.

After cheese has melted, fold in beaten egg whites. Place the mixture in a buttered and floured souffle dish. Bake in 375 degree oven until souffle rises 3 to 4 times its original size. As soon as it reaches this stage, serve with Cheese Sauce.

To make Cheese Sauce, heart 1 cup cream over hot water, add 3 tablespoons Parmesan cheese, and cook until melted. 

More "Lost" Recipes from the Brown Derby

Classic Brown Derby Cobb Salad (1937)

Brown Derby Old-Fashioned French Dressing (1959)

(Origin - "The Brown Derby Cookbook - 50th Anniversary Edition, 1926 - 1976."  Foreward by Walter Scharfe, President of Brown Derby International Ltd; Hollywood, California.)

Brown Derby Black Bean Pot with Ham (1950)

• 1-1/2 lbs black beans
• 1/2 lb salt pork, sliced
• 1 small ham bone
• 1 qt water
• 1 onion, minced
• 1/2 clove garlic, chopped fine
• 1/2 carrot, sliced
• 5 tbspns fat
• 1 bay leaf, crushed
• Pinch of thyme
• 1/4 tspn nutmeg
• 2 tbspns brown sugar, warmed
• 1/2 cup Jamaica run
• Salt and pepper

Soak the beans 2 hours, drain, and place in a large cast-iron pot with salt pork, ham bone, and water. Bring to a boil.

Saute the onion, garlic, and carrot in the fat in a separate skillet. Then add to pot. Add the bay leaf, thyme, and nutmeg. 

Cook slowly for 3 hours. Ads sugar and rum, and season to taste. Mix well and serve. Makes 6 servings.

More "Lost" Brown Derby Recipes

Classic Brown Derby Monte Cristo Sandwich (1959)

Classic Brown Derby Cobb Salad (1937)

(Origin - "The Brown Derby Cookbook - 50th Anniversary Edition, 1926 - 1976."  Foreward by Walter Scharfe, President of Brown Derby International Ltd; Hollywood, California.)

Brown Derby Rice Pudding (1951)

• 1 qt milk
• 4 tbspns long grain white rice, washed
• 3 ozs muscat raisins, washed
• 3 tbspns sugar
• 2 egg yolks
• 1 pt coffee cream
• 1/2 tspn salt
• 1/2 tspn vanilla
• 1/2 stick cinnamon
• 1 pinch each finely grated orange and lemon peel

Bring milk to boil in a heavy pot. Add salt, vanilla, cinnamon, orange and lemon peel, rice, and raisins. Boil very slowly over low flame for 20 minutes, or until tender, stirring frequently.

Meanwhile, beat sugar and egg yolks together in a bowl until they are a very light yellow and quite thick. Slowly, while stirring, add cream to sugar-egg mixture. Mix thoroughly, add to rice mixture, and cook, stirring occasionally. 

Fill individual molds, being careful to distribute an even mixture to each. Sprinkle each mold lightly with powdered cinnamon.  Place under broiler flame for a few seconds to give delicate brown color. For this recipe do not use converted rice. Serves 6.

More "Lost" Brown Derby Recipes
Classic Brown Derby Cobb Salad (1937)

Brown Derby Old-Fashioned French Dressing (1959)

(Origin - "The Brown Derby Cookbook - 50th Anniversary Edition, 1926 - 1976."  Foreward by Walter Scharfe, President of Brown Derby International Ltd; Hollywood, California.)

Brown Derby Old-Fashioned French Dressing (1959)

• 1 cup red wine vinegar
• 1 tspn sugar
• Juice of 1/2 lemon
• 2-1/2 tspns salt
• 1 tbspn black pepper
• 1 tbsn Worcestershire sauce
• 1 tspn English mustard
• 1 clove garlic, chopped
• 1 cup olive oil
• 3 cups salad oil
• 1 cup water (optional)

Blend together all ingredients except oils. Then add olive and salad oils, and mix well again.  Chill.  Shake before serving.

This dressing keeps well in the refrigerator. Makes 1-1/2 quarts. 

"This is the French Dressing which became so popular among the stars that the Brown Derby was prevailed upon to bottle it for home use. The cup of water is optional, depending upon the degree of oiliness desired in this dressing."

(Origin - "The Brown Derby Cookbook - 50th Anniversary Edition, 1926 - 1976."  Foreward by Walter Scharfe, President of Brown Derby International Ltd; Hollywood, California.)

More "Lost" Brown Derby Recipes
Classic Brown Derby Cobb Salad (1937)

Classic Brown Derby Monte Cristo Sandwich (1959)

Classic Brown Derby Monte Cristo Sandwich (1959)

"Take three slices of white bread. Butter the first, and cover with lean baked ham and chicken. Butter the middle slice on both sides, place on meat, and cover with thinly sliced Swiss cheese. Butter the third slice and place, butter side down, over Swiss cheese.

"Trim crusts and cut sandwich in two. Secure with toothpicks. Dip in light egg batter, and fry in butter on all sides until golden brown. Remove toothpicks and serve with strawberry jelly, currant jam, or cranberry sauce."

More "Lost" Brown Derby Recipes

Classic Brown Derby Cobb Salad (1937)

Brown Derby Spaghetti Tetrazzini with Sherry (1955)

(Origin - "The Brown Derby Cookbook - 50th Anniversary Edition, 1926 - 1976."  Foreward by Walter Scharfe, President of Brown Derby International Ltd; Hollywood, California.)

Brown Derby Spaghetti Tetrazzini with Sherry (1955)

• 3 oz butter
• 4 large mushrooms, julienne
• 4 slices truffle, julienne (optional)
• 1/3 cup sherry
• 1 cup Cream Sauce (see below)
• 1/3 cup Pastry Cream (see below)
• 1 cooked chicken breast, julienne
• 1-1/2 cups chicken dark meat
• 2 egg yolks
• Salt and pepper
• 2 cups spaghetti, cooked 8 minutes
• 1/2 cup Parmesan cheese

Heat butter in medium-sized heavy skillet.  Add mushrooms and saute until lightly browned. Add truffle.  Add sherry and reduce by one-third.

Add Cream Sauce, Pastry Cream, and chicken. Blend well, and allow to simmer 5 minutes.  Thicken with egg yolks mixed with a little of the cream. Season with salt and pepper to taste.

Arrange well-drained spaghetti in heated, buttered casserole dish.  Pour chicken sauce over spaghetti.  Sprinkle with Parmesan cheese.  Brown over open flame.  Serve at once.  Serves two. 

Brown Derby Cream Sauce

• 2 tbspns butter
• 2 heaping tbspns flour
• 2 cups milk, heated
• Pinch each, salt and nutmeg

Heat butter and add flour.  Mix well until smooth and all lumps have disappeared.  Add milk, salt, and nutmeg.  Cook 15 to 20 minutes.  Strain through fine sieve.

Classic Pastry Cream

• 2-1/4 cups whole milk
• 6 large egg yolks
• 2/3 cups sugar
• 1/3 cup cornstarch
• 1 vanilla split, or 1 tspn vanilla extract

In medium bowl. whisk together 1/2 cup milk, egg yolks, 1/3 cup sugar, and cornstarch. Transfer remaining 1-3/4 cups milk to heavy medium saucepan.  Add vanilla extract, or scrape in seeds from vanilla bean, then add pod.  Sprinkle remaining 1/3 cup sugar over, letting sugar sink undisturbed to bottom.  Set pan over moderate heat, and bring to simmer without stirring.

Whisk hot milk mixture, then gradually whisk into egg yolk mixture.  Return to saucepan over moderate heat and cook, whisking constantly, until pastry cream simmers and thickens, about 1 minute.  Remove from heat, discard vanilla pod, and whisk cream until smooth.  Makes 3 cups.  (Pastry cream can be made ahead and refrigerated, wrapped well, up to 3 days.)

(Origin - "The Brown Derby Cookbook - 50th Anniversary Edition, 1926 - 1976."  Forward by Walter Scharfe, President of Brown Derby International Ltd; Hollywood, California.)

More "Lost" Restaurant Recipes

Classic Brown Derby Cobb Salad (1937)

Trader Vic's Baked Bananas with Rum Sauce (1968)

Trader Vic's Celery Victor with Crab Legs or Shrimp (1946)

Antoine's Cream of Oyster Soup (1965)
Old Bookbinder's Oysters, Broiled (1961)

Classic Brown Derby Cobb Salad (1937)

• 1/2 head lettuce
• 1/2 bunch watercress
• 1 small bunch chicory
• 1/2 head romaine
• 2 medium-sized tomatoes
• 2 breasts of poached roasting chickens
• 6 strips crisp bacon
• 1 avocado
• 3 hard-cooked eggs
• 2 tbspns chopped chives
• 1/2 cup finely grated Roquefort cheese
• 1 cup Brown Derby French dressing (see below)

Cut finely lettuce, watercress, chicory, and romaine, and arrange in salad bowl.  Cut tomatoes in half, remove seeds, dice finely, and arrange in strip across the salad.  

Dice breasts of chicken and arrange over top of chopped greens.  Chop bacon finely, sprinkle over salad.  Cut avocado in small pieces, and arrange around the edge of the salad.  

Decorate the salad by sprinkling over the top the chopped eggs, chopped chives, and grated cheese.  Just before serving, mix the salad thoroughly with Brown Derby French dressing.  Serve 4 to 6.

Brown Derby French Dressing

• 1 cup water
• 1 cup red wine vinegar
• 1 tspn sugar
• Juice of 1/2 lemon
• 2-1/2 tbspns salt
• 1 tbspn pepper
• 1 tbspn Worcestershire sauce
• 1 tspn English mustard
• 1 clove garlic, chopped
• 1 cup olive oil
• 3 cups salad oil

Blend together all ingredients except oils.  Then add olive and salad oils, and mix well again. Chill.  Shake before serving.  This dressing keeps well in the refrigerator.

(Origin - "The Brown Derby Cookbook - 50th Anniversary Edition, 1926 - 1976."  Foreward by Walter Scharfe, President of Brown Derby International Ltd; Hollywood, California.)

More "Lost" Salads

Curried Turkey Salad with Cashews (1987)
Curried Chicken and Grape Salad (1964)

Coca-Cola Salad (1964)