Trader Vic's Bourbon Meat Balls in Sour Cream Sauce (1976)

• 1 lb ground chuck
• 1/2 lb ground veal
• 4 tbspns grated onions
• Finely chopped parsley
• 1/2 tspn ground allspice
• 1/2  tspn ground nutmeg
• 1/2 cup fine soft bread crumbs
• 1 egg, lightly beaten
• 2 cups, sour cream
• 1 tbspn butter
• 3 tbspns Bourbon
• 4 tspns Worcestershire sauce
• Salt and freshly ground black pepper

Mix together lightly the:

• chuck
• veal
• 2 tbspns of onions
• 2 tbspns of parsley
• 1-1/2 tspns of salt
• 1/2 tspn of pepper
• allspice
• nutmeg
• bread crumbs
• egg
• 3 tbspns of sour cream

Shape into balls no larger than 1-inch in diameter. Place well apart in a buttered shallow baking pan. Bake in a 500 degree over for about 6 minutes, just until browned and barely done; stir once. Pour off excess drippings. Loosen crisp brown drippings. 

In a large frying pan, saute remaining onions in butter until golden and tender. Reduce heat to low. Add Bourbon, and cook and stir until liquid almost disappears. Stir in remaining sour cream, the Worcestershire sauce, and loosened brown drippings from meat balls. Heat through.

Season sauce generously with salt and pepper. Fold in meat balls, and just heat through. Sprinkle with parsley. Makes 5 to 6 servings.

More "Lost" Trader Vic Recipes

Fried Tomato Gravy on Toast with Bacon (1976)

Buttered Roast Chicken with White Wine (1968)

(Origin - "Trader Vic's Helluva Man's Cookbook" by Victor J. Bergeron, 1976.)

Broccoli Puffs (1976)

• 3 tbspns minced green onions with part of green tops
• 1 tbspn butter
• 3 eggs
• 1 cup heavy whipping cream 
• 1/2 tspn salt
• 1/8 tspn freshly ground black pepper
• 1/2 tspn ground nutmeg
• Dash of Tabasco
• 1 tbspn minced fresh parsley
• 2 cups finely chopped cooked fresh broccoli
• 3 tbspns grated Parmesan cheese

Saute green onions in butter until limp. Beat eggs and beat in whipping cream, salt, pepper, nutmeg, and Tabasco. Add onions, parsley, and broccoli, and mix well.

Pour into 4 or 6 buttered ramekins. Sprinkle with Parmesan cheese. Bake in a 350 degree oven until golden and puffed, and knife inserted in center comes out clean, about 20 to 25 minutes. Makes 4 or 6 servings.

"You can make them of any lightly cooked, chopped vegetable--- broccoli, string beans, peas, spinach. Just follow this recipe and substitute whatever vegetable you want for the broccoli. If you're using green beans, add a half teaspoon of crushed dried basil."

More "Lost" Trader Vic Recipes
Old-Fashioned Country Gravy (1976)

Fried Peaches with Bacon (1976)

(Origin - "Trader Vic's Helluva Man's Cookbook" by Victor J. Bergeron, 1976.)

Corn Bread Buttery Stuffing with Pork, Beef (1976)

• 1/2 lb ground lean pork
• 1/2 lb ground chuck
• 1/2 butter
• 2 large onions
• 2 cups chopped celery
• 3 tbspns poultry seasoning
• 1 large clove garlic, minced or mashed
• 2 tspns salt
• 1/2 tspn black pepper
• 8 to 10 cups, finely broken 3-day corn bread
• 2 eggs, beaten
• Warm chicken broth (optional)

IN a large frying pan, slowly brown pork and beef in their own fat.  When crumbly, add butter and melt. Add onions and celery, and saute until limp. 

Stir in poultry seasoning, garlic, salt, and pepper. Toss thoroughly with corn bread and eggs. (If you wish moister stuffing, add a little chicken broth.)  

Correct seasonings, to taste. Use as stuffing for turkey. Makes about 3 quarts.

(Note - "Make your own corn bread, and let it age for 3 days. Then you can get an idea of whether or not you'll need an egg or two in the stuffing for added moistness and to bind. If you squeeze the corn bread in your hand, and it has enough moisture to stick together, it is moist enough so the stuffing probably doesn't need an egg.  If you like your stuffing really rich, add some more butter.")

(Origin - "Trader Vic's Helluva Man's Cookbook" by Victor J. Bergeron, 1976.)

More "Lost" Recipes from Trader Vic
Fried Peaches with Bacon (1976)

Buttered Roast Chicken with White Wine (1968)

Celery Victor with Crab Legs or Shrimp (1946)

Old-Fashioned Country Gravy (1976)

"Here's how you make real old-fashioned country gravy... Goddamit, more sins are committed making this than any other gravy.  When you make it right, this is fabulous.

"Fry your meat (pork, ham, veal, beef, chicken) in your usual way in an old-fashioned heavy iron skillet.  Remove meat, and keep warm.

"For about two cups of gravy, add butter to drippings in skilled to make 4 tablespoons. Add 4 tablespoons flour, and cook and stir over medium heat to make a smooth paste and to lightly brown flour.  Remove from heat and gradually add 2 cups milk (or more if you want a thinner gravy), returning to heat and stirring before additions.  

"Cook and stir for about 3 to 5 minutes more to make a smooth sauce. Season well with salt and freshly ground pepper."

(Origin - "Trader Vic's Helluva Man's Cookbook" by Victor J. Bergeron, 1976.)

More "Lost" Trader Vic Recipes
Fried Tomato Gravy on Toast with Bacon (1976)

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

Buttered Roast Chicken with White Wine (1968)

More Delicious "Lost" Recipes
Chipped Creamed Beef, Southern Style (1931)

Macaroni Cheese Souffle De Luxe (1936)

Classic Corn Flake Chicken (1980)

Fried Tomato Gravy on Toast with Bacon (1976)

"Take 3 or 4 strips of bacon and fry very crisp in a heavy skillet. Remove and keep warm. Leave a moderate amount of bacon fat in the skillet.

"Thickly slice ripe tomatoes and fry over medium-high heat in the same skillet.  Add salt, freshly ground pepper, and a tiny sprinkling of sugar. Turn once, fry until the liquid disappears and the tomatoes are brown. Remove tomatoes from skillet.

"Add to skillet 1/2 cup or more scalded milk per person.  Cook and stir, loosening the drippings, until the milk is reduced by about one-third. Season with salt and pepper.

"Lay tomato slices on buttered toast, pour milk gravy over, and lay bacon slices on top.  This is great for brunch or supper."

(Origin - "Trader Vic's Helluva Man's Cookbook" by Victor J. Bergeron, 1976.)

More "Lost" Recipes with Bacon
Fried Peaches with Bacon (1976)

Oysters Casino with Bacon (1968)

Hot Dandelion Dressing with Bacon (1946)

New Orleans Eggplant Au Gratin with Bacon (1975)

Fried Peaches with Bacon (1976)

"Fry 3 or 4 strips of bacon per person. Remove and keep warm.  Leave a generous amount of bacon fat in the skillet.

"Peel, halve, and pit half-ripe fresh peaches. Over medium heat, lightly saute peaches in bacon drippings in skillet, turning several times, sprinkling with brown sugar after each turning, and spooning the brown sugar syrup over the peaches.

"Saute until all the juices cook down to almost a candy consistency. When peaches are crisp and golden, they are done.

"Drain the peaches well, lay on warm plates, put strips of bacon over, and serve. Great for brunch."

(Origin - "Trader Vic's Helluva Man's Cookbook" by Victor J. Bergeron, 1976.)

More "Lost" Trader Vic's Recipes
Celery Victor with Crab Legs or Shrimp (1946)

Buttered Roast Chicken with White Wine (1968)

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

More "Lost" Peaches Recipes

Sweet Peach Pickles (1965)

White House Peach Fritters (1887)

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

• 8 bananas
• 2 tbspns melted butter
• 1/2 cup brown sugar
• 2 tbspns grated orange peel
• 1 cup orange juice
• 1/4 tspn ground cloves

Rum Sauce:

• 2 egg yolks
• 1/2 cup sifted powdered sugar
• 1/4 cup half-and-half
• 1 to 1-1/2 ounces Jamaican rum
• 2 egg whites
• 1/4 tspn salt

To make sauce, beat egg yolks until thick and lemon-colored.  Add sugar, half-and-half, and salt, and mix thoroughly.  Place in top of double boiler over hot water and beat until mixture thickens, about 5 minutes.  

Stir in rum gradually, and continue beating until smooth, often. Chill. Just before serving, beat egg whites until stiff, and fold into sauce.

Peel bananas, and place in shallow baking dish.  Brush with melted butter, and bake at 350 degrees for 10 minutes.  Meanwhile, mix brown sugar, cloves, grated orange peel. and orange juice.    Spoon mixture over bananas and return to oven for 15 minutes.  

Serve hot with chilled Rum Sauce.  Serves 8.

(Origin - "Trader Vic's Pacific Island Cookbook with Side Trips to Hong Kong, Southeast Asia, Mexico, and Texas" by Trader Vic, 1968)

More "Lost" Trader Vic Recipes
Buttered Roast Chicken with White Wine (1968)

Celery Victor with Crab Legs or Shrimp (1946)

San Francisco Oyster Loaf (1968)

Between-the-Sheets Cocktail (1946)

Buttered Roast Chicken with White Wine (1968)

• 1 roasting chicken, about 3 lbs
• 1 4-oz cube butter
• 1 cup bread crumbs
• 1 tbspn paprika
• 1 tbspn dry mustard
• 1/2 cup white wine
• 2 tspns salt

Make a paste of the mustard, paprika, salt and wine.  Cut chicken into serving pieces, and coat with the paste.  

Melt butter in a roasting pan with a tight-fitting cover.  Turn the chicken into the butter, then sprinkle with bread crumbs.  

Place cover on pan, and place in 325 degree oven. Bake for an hour or so.  Serves 4.

This is a good dish when dinner is apt to be delayed. You can turn the oven down to 200 degrees, and it will keep hot without damage.

(Origin - "Trader Vic's Pacific Island Cookbook with Side Trips to Hong Kong, Southeast Asia, Mexico, and Texas" by Trader Vic, 1968)

More Recipes from Trader Vic

San Francisco Oyster Loaf (1968)

Celery Victor with Crab Legs or Shrimp (1946)

San Francisco Oyster Loaf (1968)

• 2 dozen medium-sized oysters
• 1 loaf sourdough French bread
• 1 cup melted butter
• 3 eggs, slightly beaten
• fine dry bread crumbs
• Sliced lemon
• 1/4 cup chopped parsley
• Salt and pepper

Remove top from round or oval loaf of French bread and save.  Hollow out loaf, then brush inside of load and lid liberally with some of the melted butter.  Bake in hot oven, 400 degrees, until very hot and toasted.

While loaf is heating, roll oysters first in bread crumbs, then in beaten eggs, and then again in bread crumbs.  Fry oysters in the rest of the melted butter in a heated heavy frying pan.  Fry on both sides, but be careful to not overcook.  Four to 5 minutes is enough to brown them.

Fill the hot, crusty bread with the fried oysters. Pour a little of the butter  in which the oysters were cooked over them. Cover with thin slices of lemon and sprinkle with shopped parsley.  

Place toasted lid on loaf and serve.  Serve 6 oysters per person, then slice the bread case and serve. Serves 6.

(Origin - "Trader Vic's Pacific Island Cookbook with Side Trips to Hong Kong, Southeast Asia, Mexico, and Texas" by Trader Vic, 1968)

More Oyster Recipes

Creamed Oysters (1904)

New Orleans Oysters A La Poulette (1932)

Cream of Oyster Soup (1965)

Oysters in Champagne (1965)

Old Bookbinder's Oysters, Broiled (1961)

Celery Victor with Crab Legs or Shrimp (1946)

One of my pet salads, and I order it often at the Men's Grill at the St. Francis Hotel, is celery Victor (no, it wasn't named after me).

Served thoroughly chilled with a generous portion of fresh chilled crab legs or large shrimp,  it makes a satisfying lunch.

Cook two heads of trimmed good celery in boiling soup stock.  When tender, let the celery cool in the stock, then drain.  Cut the celery in half lengthwise, and again in lengthwise strips. and marinate in tart French dressing.  

Chill and serve with French dressing on crisp lettuce.  Garnish with crab legs or large shrimp which have also been marinated in French dressing.

(Origin - "Trader Vic's Book of Food & Drink" by Trader Vic Bergeron, 1946)

Between-the-Sheets Cocktail (1946)

"A hell of a name, but it's been kicking around too long to change it now, and besides, it's rather prophetic. But don't let me give you any ideas."

• 1 tspn lemon juice
• 1/2 oz brandy
• 1/2 oz orange curacao
• 1/2 oz Cuban light rum

Shake well in shaker with ice. Strain into chilled cocktail glass. Garnish with orange peel.

(Origin - "Trader Vic's Book of Food & Drink" by Trader Vic Bergeron, 1946)