Wednesday, July 11, 2007
A great recipe from a vintage cookbook
--Creole-Style Pork Tenderloin Patties
Creole-Style Pork Tenderloin Patties
The New Antoinette Pope School Cookbook Copyright 1961
Have pork tenderloin patties sliced and flattened to about 1 inch in thickness. Season with salt and pepper. Roll in flour or bread crumbs, dip into one egg beaten with 1 tablespoon milk, then into very light bread crumbs again. Let stand on wax paper about 20 minutes, turning them over twice while standing. Brown meat in about ¼-inch hot fat on both sides over moderate heat (I used a little bit of canola oil). Pour over meat 1 cup crushed tomatoes (crush with hand) I used diced tomatoes, ½ teaspoon salt, ¼ teaspoon pepper, 1 small thin-sliced onion and 1 small thin-sliced green pepper that has been sautéed in a little shortening 5 minutes. Add ¼ teaspoon baking soda. Cover and simmer 20 to 30 minutes, or until meat is tender when tested with a fork. Do not overcook, and keep heat low.
1 pound serves 3 or 4.
I had never heard of the Antoinette Pope Cooking School but apparently it was a popular cooking school in Chicago. This was a steal for $2 at the auction compared to the prices I see on Amazon and ebay. I can see why it's still in demand. I think I'll get a lot of use out of this book. Not all of the recipes are written in this paragraph style which can be a bit confusing but it saves me some typing.
I picked this recipe because I had everything on hand to make it (I've really been trying to use stuff up). This turned out to be a real winner. I would definitely make it again. It was very flavorful and I loved it with mashed potatoes. It had a very familiar flavor but I couldn't pinpoint exactly what it reminded of - maybe swiss steak or chicken parmesan (from the combination of the breading and tomato).
There were a bunch of ads in the back of this cookbook and surprisingly almost all of the products are still being sold today - Royal Gelatin, Swan's Down Cake Flour, Marshmallow Fluff, Certo Liquid Pectin and several others. Considering it was published over 40 years ago, I thought that was impressive.
Blast From The Past: Spicy Meatballs with Fiery Chili Sauce from December 2006. I made these again using ground turkey and I think they were even better.
Question of the Day: Have you ever heard of the Antoinetter Pope Cooking School?