Lucky_P
Well-known member
@Hereford2 expressed an interest in Cat recipes.
I've had these for 30 years... originally in a funny greeting card. Enjoy!
Kitty Fritters:
1 small cat
1 egg, beaten
1 onion, grated
2Tbsp freshly ground catnip
1/4 cup diced Goldfish
1/4 C. flour
2 Tbsp. tomato sauce
Peel and cube one small cat. Place in sauce pan with 1/4 cup water and cook until tender. Drain and mash. Stir in goldfish, egg, onion and catnip. Mix flour into cat mixture until it forms a firm batter. Drop batter from fingers in varying size dollops into heated fat (360F) until browned on all edges. Drain on absorbent paper.
KIT-N-CANARY QUICHE:
This very specialpie, long a favoriet in France, is only now gaining popularity in America. It may be served either as an appetizer or a luncheon dish.
1-1/2 cupcat meat, fresh or canned
1 Tbsp chopped celery
1 tsp grated onion
2Tsp parsley
1 plucked and deboned Canary
2 Tbsp cooking sherry
4 eggs, lightly beaten
2 cups cream
1/2 tsp nutmeg
1/2 tsp salt
1/2 tsp white pepper
pastry crust for 9" pie plate
Pick over the cat and canary meat to ensure removal of all traces of hair, feathers, cartilage.
Combine cat meat, celery, onion and parsley; refrigerate one hour. Bake pie crust at 450F for 5 minutes. Sprinkle the pie crust with the cat meat mixture. Combine the eggs, cream, nutmeg, salt, pepper, and strain over mixture in the pastry shell. Garnish with canary meat; bake for 15 min @ 450F, reduce temperature to 350F and continue until done. Serve while hot.
More to come...
I've had these for 30 years... originally in a funny greeting card. Enjoy!
Kitty Fritters:
1 small cat
1 egg, beaten
1 onion, grated
2Tbsp freshly ground catnip
1/4 cup diced Goldfish
1/4 C. flour
2 Tbsp. tomato sauce
Peel and cube one small cat. Place in sauce pan with 1/4 cup water and cook until tender. Drain and mash. Stir in goldfish, egg, onion and catnip. Mix flour into cat mixture until it forms a firm batter. Drop batter from fingers in varying size dollops into heated fat (360F) until browned on all edges. Drain on absorbent paper.
KIT-N-CANARY QUICHE:
This very specialpie, long a favoriet in France, is only now gaining popularity in America. It may be served either as an appetizer or a luncheon dish.
1-1/2 cupcat meat, fresh or canned
1 Tbsp chopped celery
1 tsp grated onion
2Tsp parsley
1 plucked and deboned Canary
2 Tbsp cooking sherry
4 eggs, lightly beaten
2 cups cream
1/2 tsp nutmeg
1/2 tsp salt
1/2 tsp white pepper
pastry crust for 9" pie plate
Pick over the cat and canary meat to ensure removal of all traces of hair, feathers, cartilage.
Combine cat meat, celery, onion and parsley; refrigerate one hour. Bake pie crust at 450F for 5 minutes. Sprinkle the pie crust with the cat meat mixture. Combine the eggs, cream, nutmeg, salt, pepper, and strain over mixture in the pastry shell. Garnish with canary meat; bake for 15 min @ 450F, reduce temperature to 350F and continue until done. Serve while hot.
More to come...