The Secret Ingredient: Or How to Cook a Perfect 3-Minute Egg in Twenty Minutes
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About this ebook
In her collection of recipes and stories spanning more than eighty-five years, Leroux shares not only entertaining anecdotes about her life, but also simple recipes that tantalize the palate and celebrate flavors from around the world, including Belgium, Asia, and the United States. From Waterzoie de Volaille to Oriental Meatballs to Cape Cod Turkey, Leroux provides a delicious recipe for every palateall while amusing with stories about unsuccessful dinner parties, yacht club sailboat races, the Pygmies, and vintage airplanes.
The anecdotes and recipes included in The Secret Ingredient will encourage both novice and experienced cooks to explore international flavors right in their very own kitchens!
Shelley LeRoux
Shelley Leroux earned her bachelor of science in psychology and chemistry from the University of Virginia. After working for a government laboratory and Smith Kline French, she married and settled in Gladwyne, Pennsylvania, where she raised three children and has lived for the past fifty years. This is her first book.
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The Secret Ingredient - Shelley LeRoux
© Copyright 2012 Shelley LeRoux.
All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted, in any form or by any means, electronic, mechanical, photocopying, recording, or otherwise, without the written prior permission of the author.
isbn: 978-1-4269-8235-4 (sc)
isbn: 978-1-4269-8236-1 (hc)
isbn: 978-1-4269-8237-8 (e)
Library of Congress Control Number: 2011917029
Trafford rev. 06/29/2012
7-Copyright-Trafford_Logo.aiwww.trafford.com
North America & international
toll-free: 1 888 232 4444 (USA & Canada)
phone: 250 383 6864 21095.png fax: 812 355 4082
Contents
Potage St Germain
Waterzoie de Volaille
Oriental Meatballs
Crab Salad
May Wine
Dandelion Wine
Cape Cod Turkey
Pineapple upside Down Cake
Apple Snow
Tomato Aspic
Easy Cheese Souffle
Date Bread
Hazelnut Torte
Deviled Eggs
Eggs a La Golden Rod
French Onion Soup
Fried Green Tomatoes
My Quick Soup
Tuna Fish or Canned Salmon Salad
Doughnut recipe:
Vichyssoise
Salmon Mousse
Hollandaise Sauce
The Halloween Menu
The Devon Carriage Marathon
Five Baby Raccoons
My Unforgettable Ball Gown
Chocolate Mousse Pie
Rice Krispies Cookies
Bread Pudding
Egg Custard
Avocado Soup
Corn Pancakes
Dad’s Wacky Cake
Escaveche
Tripe a Ia Mode de Caen
Strawberry Serendipity
Deluxe Tomato Aspic
Boiled Fried Chicken
RECIPE INDEX
Super Chocolate Cake
Quenelles de Poison
Dedication
I dedicate this book to Adele Hunter Taylor Hepburn who said I was the best cook and Hannah Randolph, who said I said that too!
Another person I wish to thank, is Bob Keiter, for his friendship, his wonderful sense of humour, and for his encouragement. Also wish to thank Dick and Camille Corson for their friendship and the wonderful wooden bowls Dick makes, including one from our own walnut tree! Thank you goes out to Tory Lingg, a most loyal friend, Pat Stephanoff another good friend who has also enabled me to appreciate her ballet group and for including my son and me in all their family holidays!
This book was meant to be a cook book, but there are so many amusing and / or interesting anecdotes that this has turned out to be more of a journal with recipes. Many of my friends have told me I had better put a lock on the book or people will open it and exclaim Oh that’s how she did it!
I agree with Donald Trump that we should tax
everything that comes from China.
Shelley LeRoux, A Brief Autobiography
I was born at the University of Pennsylvania Hospital, in Philadelphia, Pa. My father couldn’t have been more delighted to have a little girl. My mother told me later when I was still a young child, that she had gone through the valley of the shadow of death
to have me. Well, I could not help that. I grew up in Blue Bell Pa, at Ivy Lodge, one of the oldest dwellings in that area.
The doctor who delivered me, Dr. John Cooke Hirst, was known in those days as Doctor Obstetrics.
His now antiquated instruments are on view in cases at the Mutter Museum in Philadelphia. A woman I know was also delivered by Dr Hirst, and so she had him deliver her first baby and she said that he put her through the Valley of the Shadow of Death!
My precious father and his brother, Uncle Linn, owned two hotels in Atlantic City, New Jersey. Their business card had engraved on it Electricity and Running Water in each room
! During my toddler years, I lived with my mother and father in one of these hotels. My mother had her hair done every day and never even had to cook a meal.
Eventually, we moved to a more realistic home in Blue Bell, Pa. My father had always wanted a small farm. I remember him fondly in the midst of his corn rows.
With the exception of Whitemarsh Valley Country Day School, I attended several Quaker schools and graduated from Abington Friends School. I received straight A’s, although they used S’s then instead of A’s. Later I earned my Bachelor of Science degree in psychology and chemistry from the University of Virginia, one of 3 girls: Dorothy Myers Hildreth, one other, and Shelley Earhart (LeRoux). I was very grateful to my professors who proposed me to Phi Beta Kappa and Mortar Board. Then I worked as a research chemist, for a U. S. Government laboratory, followed briefly at the Wistar Institute.
One of my passions before I was married, was flying with Ralph Pomeroy Wheelock Allen the 3rd. We owned planes together, and belonged to