EdibleAlgorithms

An algorithmically Generated Cookbook

by John Brieger

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To my mother and aunt, who taught me how to cook, and to my sisters, who taught me how to be weird.

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Table of Contents:7Beef Medallions in Frangipane .....................................................................8Breaded Beef served in Tomato Matignon ..................................................9Veal Hamburgers with Mushrooms .............................................................10Roast Goose in Boullion and Pulverized Macaroons ................................11Chicken Soufflé with Potatoes and Watercress ...........................................12Chicken Mousse in Thick Peach-Raspberry Sauce ....................................13Sole Fishburgers with Puréed Mushrooms and Quiche ............................14Sautéed Bread Rectangles with Roast Birds ................................................15Assorted Meats and Vegetables in an Apricot Glaze ..................................16Cereliac Dessert Dish .....................................................................................17Beef Stew with Scalloped Idaho Potatoes ....................................................18Poulet (Chicken) with Herbs Provençal ......................................................19Anchovy Soufflé Crepes .................................................................................22About This Book .............................................................................................24About The Author ...........................................................................................

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Beef Medallions in FrangipaneThe meat should be 3 to 3 1/2 FILET STEAKS 297 inches in diameter and buttered on one side of the bird from the neck to the tail, to expose the tender, moist flesh. Gradually make the cut shallower w1til you come up to the rim all around. Set in middle level of pre heated oven. Turn heat down to 375• Do not open oven door for 20 minutes. Drain thoroughly, and proceed with the recipe. Blanquette d Agneau Delicious lamburgers may be made like beef stew, and sug gestions are listed after it. Savarin Chantilly Savarin with Whipped Cream The preceding navarin is a model for other stews. You may, for instance, omit the green beans, peas, Brus-sels sprouts, baked to matoes, or a garniture of sauteed mushrooms, braised onions, and carrots, or with buttered green peas and beans into the boiling salted water. Bring the water to the thread stage 230 degrees. Measure out all the sauteing fat. Pour the sauce over the steaks and serve. rated, washed, drained, and dried A shallow roasting pan con taining a rack Preheat oven to 400 degrees. Spread the frangipane in the pastry shell. Arrange a design of wedges to fit the bottom of the pan, forming an omelette shape. A simpleminded but perfect way to master the movement is to practice outdoors with half

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Breaded Beef served in Tomato Matignon

Turn oven up to 425 degrees. Season the beef lightly with salt and pep-per, roll them in breadcrumbs. Throw them in a large mixing bowl, and provide your self with a ladle or measure. Two U.S. large eggs measure about 6 tablespoons 3 eggs, about 9 tablespoons. Measure out the ingre-dients. T te braising vegetables matignon cup 3 ounces coarsely grated Swiss, or oven, sprinkle them with a fork while you sprinkle in with the whipped cream into the chilled egg yolk mixture, then fold in the cooked tomatoes. Check season ing. Spread tomato mixture in pastry shell. Place olives over the top of the stove. Lay paper over the dish. Then place dish in bottom third of preheated oven for 25 to 30 minutes until the potatoes have absorbed the liquids. Beat the egg whites and salt until stiff, Stir one fourth of the egg whites into the chocolate mixture. Fold in the marrow. Shake and toss them in butter, seasonings, and wine.

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Veal Hamburgers with Mushrooms

Beat a tablespoon of melted butter and grated breadcrumbs. Bake the cases till the top of the meat and dice or slice it. Saute the meat for 2 to 3 minutes to cook the flour thoroughly. Be careful the custard does not scorch in bottom of pan. 1 Tb oil A heavy saucepan Place sugar and water in the mold when you are ready for trim ming and cooking. A hot vegetable dish and sprinkle over it 1 tablespoon of the butter. Another appetizing way of using mushrooms is in a brown Madeira sauce. You may require the yolks of two eggs, and a little green coloring for goose-berry jellies. The gelatine is of course melted in the boiling salted water to cover. Drain, and place in each some lemonjuice with a little corn-flour. When the milk boils, pour it very slowly over the eggs, mixing it well. Return it all to the pan back and forth for several seconds to blend thoroughly. Set aside. Boil the pineapple syrup with the jelly and liqueur 2 tb kirsch or cognac until it reduces enough to coat a spoon lightly. Arrange the hamburgers on the serving platter and chill until set. Carve the veal into neat serving slices about 6 of an inch thick, put them to stew in one, in water, pepper, and salt. Bring to the simmer, basting the veal and vegetables to blend the rest of the ingredi ents. Taste carefully for seasoning.

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Roast Goose in Boullion and Pulverized Macaroons

Blend in the flour and covers the meat with the braising stock 3 or 4 in the recipe. 1/4 cup cognac Final assembly 6 scallop shells or porcelain or glass shells of about 1/2 cup capacity Parsley sprigs Skim fat off the braising juices, and strain them through a fine sieve. For 10 to 12 min-utes. They are done when the leaves pull out easily and the bottoms are tender when pierced with a knife. We prefer the latter method. 1/2 cup pulverized maca roons, s83, moistened with 2 Tb butter, more if needed Salt and pepper to taste 3 Tb rich stock, mushroom essence, 512, or canned beef bouillon 2 Tb minced parsley or fresh green herbs Arrange around the platter whatever vegetables you have chosen, and serve. Roast goose may wait for 30 to 35 minutes or until asparagus is hot through. Serve immediately. Cook the lamb for 2 hours or overnight. Decorate with herbs before serving. 4 or 5 holes about Ys inch across. Keep the mushrooms lb. of mushrooms, and the separate.

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Chicken Soufflé with Potatoes and Watercress

Beat a tablespoon or two U.S. large eggs measure about 6 tablespoons 3 eggs, about 9 tablespoons. Measure out the rest of the egg whites into the souffle mixture. How to beat egg whites by handfor 2 to 8 egg whites recipe. Beat in the parsley. Correct seasoning. Turn into a hot oven, and in 15 minutes you will have to cup whipping cream Salt and white pep-per to 2 Tb minced shallots green onions l2 clove mashed garlic 1/4 tsp rosemary or thyme 2 to 3 minutes, when fat the chicken has browned to a nice brown on the other side. The chicken is done when cream has puffed, browned very lightly, and be pink at the center of the paste it will even out as it rises. Place the butter and sugar, and beat at a moderate speed for several minutes. The mixture is ready to serve. 2 lbs. boiling potatoes Peel the potatoes and water cress. Pour the sauce back into the pan. If you saute too many at once they steam rather than fry their juices escape and they do not rise as high as plain puffs.

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Chicken Mousse in Thick Peach-Raspberry Sauce

Lay the paper over the artichokes. Cover casserole and place it in a brais-ing pan to cook very slowly for 10 minutes, turning the chicken until it is very fresh beat it up, adding a little milk, say a cupful, in a saucepan, cover, and let steep for 30 minutes. Set saucepan aside. This process fresh ens the rind, and softens it so it will not cook too quickly. 6 slices of bread and butter. For English tastes, the heads and tails, which you will fry lightly in butter, look upon them as little beings for a few min-utes before serving, run under a moderately ameter and 2 inches deep 2 lbs. boiling potatoes sliced 1/5 inch thick all over its inside surface. The mousse is packed into the lined mold, and chilled. When urunolded, the mousse is encased in a layer of cheese and bread crumbs. Serve as soon as possible. This is an especially nice dessert when both peaches and raspberries are in season. Though the taste is not quite as good, you can substitute fresh apri cots or pears for the peaches, or use canned fruit. Frozen raspberries do not make as thick a sauce

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Sole Fishburgers with Puréed Mushrooms and Quiche

Beat a tablespoon of minced fresh herbs such as parsley, chervil, chives, and tarragon into the eggs after they have been boiled makes a wholesome drink when cold, or a nour-ishing basis for a vegetable soup. To make a nice sweet in a few minutes. Take out the mushrooms, drain them, sprinkle them with grated cheesefor preference with Gruyère. On half the number of rounds place a bit of it in a mixing bowl until blended, then beat in the boiJjng liquid, pepper, and salt to taste. Boil, stirring, for 1 minute. Beat egg yolk and cream in a small bowl cheese. Bake for twenty minutes. Put on some water to boil. Take your lettuce, and choose the round kind, and wash it well. Take out neatly with your fingers the center leaves, and fill up with hot chopped mushrooms, that have been soaked and stewed to a purée. If you use an electric blender z1/2 lbs. sole or flounder fi• Poach the fish filets in any of the following sauces are made separately. After the hamburgers have been sauteed and removed from the shells before the dish is now ready for filling, as directed in pre ceding paragraph 6 quarts rapidly boiling wa ter for 4 to 6 hours, or until the flesh is tender when pierced with a toothpick. Bouchees, GaZettes, Baguettes

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Sautéed Bread Rectangles with Roast Birds

Remove from heat and spread over sauteed bread rectangles just be fore serving, these are run under the broiler. Then the roast birds are placed on them, and the dish is served, which is too warm, rapidly press the pastry by twospoonful bits down on the board and away from you in a firm, quick smear of about 6 inches. This consti tutes the final blend-ing of fat and skin cover them with the butter in the baking cooked in a soupspoonful of cornflour in water till it is brown add pieces of pork and or mutton freed from fat and skin that you can, unless that destroys the firmness of the slice. Prepare a salad of fresh tomatoes. 1/2 cup dry white wine, or water 2 to 3 Tb minced parsley Ys tsp pepper Salt and pepper 3 Tb grated Swiss cheese 2 Tb dark rum or kirsch and water into the kettle to cool it to just below 150 degrees, so the lamb will not con tinue to cook. Add 1 tsp salt 1 tsp ground rosemary or mixture on the lamb.

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Assorted Meats and Vegetables in an Apricot Glaze

1/2 tsp oregano or marjoram 4 egg whites Pinch of salt 1 Tb granu-lated sugar A 3quart mixing bowl orange peel and return the beef and bacon to it. Distribute the cooked onions over the meat. *May be prepared in 30 minutes, or in less than half the time if the meat has been sliced and the mushrooms sauteed ahead. In the variations at the end of the recipe. A 3lb. readytocook roast ing or frying chicken 240. Be sure not to add any sand that may have collected at the bot-tom of the mold. If you are serving with it a light coating of apricot glaze. Serve warm or cold, and need no filling. Because of the glazed waterproofing in the bottom of the bowl. Cut a cross an inch deep on top and spoon the cooking fat out of the dough and roll to within an inch of the bottom crust. Remove the circular trussing strings from around the duck, then cut and pull out the white tendon that runs about two thirds of the sauce over the meat and send the rest to make a shellfish butter.

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Cereliac Dessert Dish

Blend in the butter, then the flavorings, maca roons or almonds, and optional kirsch. If not used immediately, dot top of sauce with butter to prevent a skin from forming over the surface. Cover the mold with a hot sauce. If you choose the latter system as it removes the slight bitterness of celeriac, softens it, yet preserves its flavor and freshness of taste. NOTE Celeriac remoulade has nothing to do with remou-lade, a mayonnaise with pickles, capers, and other ingredients. Cor-rect seasoning. 1/3 cup grated Swiss and Parmesan cheese 1/2 cup apricot glaze , with a few drops of olive oil. Arrange tl1e tomatoes in the roasting pan, strew the vegetables around the water in a small bowl with inch in diameter rtl cups powdered sugar in a mixing bowl until it is smooth and free from lumps and is barely warm to your finger. Be very careful not to warm it to more than a spotty brown, and is then unmolded. For the sake of drama, the mold should be 3 1/2 to 4 inches deep. You may wish to saute them in clarified butter, rather than in orange juice. 1 pint fresh strawberries or raspberries Place the round of unbuttered waxed paper.

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Beef Stew with Scalloped Idaho Potatoes

Stock or bouillon to cover the veal by 1/2 inch. or chicken broth Sim-mer partially covered for 1 1/2 hours more, or until the vegetables are well steeped in the butter. Then add a dessert spoonful of flour add to it either a glass of good red wine. Stew your beef, say three pounds of potatoes salt and pepper Pinch of nutmeg r egg yolk 4or 5 egg whites 4 left over from the sifting of durum wheat, the type of white potato such as Idaho which turns floury after cooking, and boiling potatoes when we mean the type of white potato such as Idaho which turns floury after cooking, and boiling potatoes when we are talking about the white potato which retains its shape. It is particularly important that you use the right kind of potato for such as scalloped potatoes, for the potato must not disintegrate during cooking in such cases we have used quotation marks in order to expose the heart, then heap 3 or 4 required for beef. Follow the recipe for orangebutter filling, or that for the preceding Bercy sauce, but sub stitute red wine for white. If you add the fried onions. Boil some potatoes and pass them through a sieve, and beat in the casserole or chafing dish as described in the preced ing directions

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Poulet (Chicken) with Herbs Provençal

Beat a tablespoon of minced shallots or green onions 1 clove minced garlic 3 Tb minced shallots or Cook the shallots or onions and cook slowly for 2 minutes. Correct season ing, and pour the sauce over the chicken. Poulet sauteed with Herbs and Garlic, Egg Yolk and But-ter Sauce Basil, thyme or savory, a pinch of nutmeg, and the same of mace and cinnamon in powder. Add, as well, a pinch of salt Off heat, beat the mustard and Cayenne pepper, and season to taste. Fluff in the rest of the ingredients and let it rise in a warm place and allow to settle for a moment in an enameled saucepan with a bit of garlic give this saute a fine Provencal flavor that is even more effectively dis-solved than by roasting. The turnips, which finish their cooking for half an hour, and turn it out as a vegetable garnish. Buttered Brussels sprouts go well with roast or braised meats, or they can constitute a first course. As they are browned, transfer them to a hot platter. Decorate with sprigs of fresh tarra gon or 1/2 tsp of dried tarragon Salt and pepper 1/2 to 1 clove mashed garlic

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Anchovy Soufflé Crepes

Bake for 20 to 30 minutes or for several hours. Drain. Pat dry in paper towels. Preheat oven to 325 degrees. Beat the butter and shallots for a moment before adding the next. H eap the stuffing in the bottom of the mold. The following are for 3 to 4 minutes until the mixture is foa my and too hot for your finger 165 degrees, and The grated rind of 1 orange a candy thermometer. Do not overheat or the eggs will not loosen them-selves from the bottom and tl1c filling has puffed and browned, and a trussing needle, straw, or long, thin knife, plunged into the souffle so as to get rid of the lumps. Season to taste and set aside. Pre 1/4 tsp sugar 2 eggs Salt and pepper 24 small, brownbraised on ions, 483 1/2 lb. eggplant Peel the eggplant and zucchini on top, then half the anchovy mixture, then half the cooked onions. Over them lay the anchovy filets, then the rest of the crepe. Slide crepe onto a plate. Grease the skillet again, heat to just below the simmer for 8 to 9 inches in diameter and inch thick.

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About This Book:The recipes in this cookbook were generated by running a Markov Chain based text synthesizer with a sample text composed of what John considers to be the three seminal cookbooks in American Cooking: “Joy of Cooking”- Irma Rombauer“The Silver Palate” - Sheila Lukins and Julee Russo“Mastery of French Cooking” - Julia Child Markov Chains are built on statistical likelyhoods of words occurring together, thus, many recipes in this book appear to be composed of gramatically correct sentences. However, the beginning of a sentence has little relation to its end, and recipes quickly transition between styles, genre, and even main ingredient. The recipes in this book were curated out of roughly 25 generated sections of text for readability. Some recipes had opening sentences removed for illegibil-ity, but no other text was modified or cleaned up. Titles are based on a careful reading of each recipe for key words and main ingredients, as well as a healthy sense of whimsy. The photos accompanying some of the recipes are based on John’s attempts to cook them while following each recipe as closely as possible.

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About ThE Author:Growing up in the California heartland, John Brieger had constant access to the freshest ingredients from early childhood. Instilled with a healthy love of homecooked meals by his family, John has been cooking since he could stand.

John currently attends Carnegie Mellon University, where he is pursuing a degree in Computer Science. In his spare time, he still cooks quite a bit. This book was a labor of love, food, and code, and he hopes you enjoyed it.

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