Gourmet Burgers with Brandy (1979)

• 1 lb ground lean chuck
• 1/4 lb boiled ham, ground
• 2 shallots, finely chopped
• 4 tbspns butter
• 4 tbspns ice water
• 1 egg, slightly beaten
• Freshly ground pepper
• Pinch of thyme
• Flour
• 1 tbspn oil
• 1/4 beef consomme
• 1/4 cup Hiram Walker apricot-flavored brandy
• 2 tbspns butter
• Parsley, chopped

Saute the shallots, then add the beef, ham, ice water, egg, black pepper, thyme and 4 tablespoons of butter.  When fully sauteed, wet hands and shape into patties.  Refrigerate for one hour.

Dust patties with flour, then saute in oil and keep warm in oven.  In a separate pan, add beef consomme and apricot brandy, and cook for 5 minutes.  Add butter, and pour over patties before serving.  Sprinkle with chopped parsley. 

(Origin - "Best Recipes from the Backs of Boxes, Bottles, Cans and Jars" by Ceil Dyer, 1979)  

More "Lost" Brandy or Wine Entree Recipes

Chicken Liver Pate with Brandy (1971)

Steak Flambe Moutarde (1978)

French Roast Sherry Chicken with Pecans (1941)

Buttered Roast Chicken with White Wine (1968)

Hippo Bleu Cheese Dressing (1969)

• 1 cup mayonnaise
• 3 oz crumbled bleu cheese
• 1 cup oil
• 1/4 cup vinegar
• 1 tspn Lea & Perrins Worcestershire sauce
• salt  and pepper

Mix all ingredients together, adding the bleu cheese last. Let stand (refrigerated) for 8 hours.

Our customers die for our bleu cheese dressing.  

(Origin - "Hippopotamus Hamburger Cook Book" by Jack Falvey, part of the trend-setting Nitty Gritty Cookbook series, 1969. Aside: Hippopotamus Hamburger was a popular burger joint in San Francisco from 1950 to 1987. Read more about this famed eatery HERE.)