1 x Salmon Mousse *** 1 x Red Wine Sauce *** ———————————–SALMON———————————– 1 ea Salmon, baby, filet (@ 5- 1 tb Chives, chopped – 6 oz), head, tail 1 c Wine, white — and skin on 2 tb Puree, shallot 3 tb Caviar 1 ea Bay leaf ———————————-GARNISH———————————- Cucumber, sauteed, cut Chives, chopped — into strings) Eggs, salmon Tomato, chopped Crayfish tails *** These recipes should be prepared before hand. For the Salmon: =============== Wash and salt and pepper the baby salmon. Pipe the salmon mousse into the inside of the salmon. Add a line of caviar inside of the salmon, then sprinkle with chives. Close the fish. In a saute pan, heat white wine. Add shallot puree and bay leaf. Place the fish in the saute pan (belly down) and bake in a 350 – 400 F oven for 2
RecipeBook Main Dish Eggs, recipe, Salt
3/4 lb Chicken livers 1 Salt and pepper to taste 1/4 Bay leaf 1 Sprig fresh thyme 1/8 ts Ground allspice 1/2 ts Ground cumin 1/8 ts Ground cinnamon 1 pn Cayenne pepper 1/4 lb Melted chic fat or 1/4 lb.bu 1/2 c Thinly sliced shallots 1/4 lb Mushrooms,thin slcd,2 cups 1 tb Cognac Pick over the livers to remove and discard tough connecting tissue or blemished portions.Put liver in a bowl and add salt,pepper,bay leaf,thyme,allspice,cumin,cinnamon and cayenne. Heat chicken fat (butter) in heavy skillet over medium heat;add shallots and mushrooms.Cook stirring,until mushrooms give up their liquid.Cook until most of this liquid evaporeates.Add livers and seasonings.Cook,stirring occasionally about 10 minutes. Pour and scrape mixture into food processor or blender.Add cognac and blend to a fine puree.Spoon and scrape mixture into a small serving dish.Smooth the top.Serve slightly cooler than room temperature.Makes 4 to 6 servings.
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RecipeBook Chicken Chicken, Salt, seasonings
————————–TOPPING————————– 1/4 c Sugar 1/4 c Brown Sugar 2 ts Cinnamon 1 c Flour; Unbleached, Unsifted 1/2 c Butter Or Margarine —————————CAKE————————— 2 1/4 c Flour; Unbleached, Unsifted 1/4 c Sugar 1/4 ts Salt 1 pk Yeast; Dry 3/4 c Milk 1/2 c Butter Or Margarine 1 ea Egg; Large TOPPING: For topping, mix sugars, cinnamon and flour. Cut in butter until mixture is crumbly. CAKE: To make cake, mix 1 cup flour, sugar, salt and yeast in a large bowl. Place milk and butter in a sauce pan and heat until very warm (120 to 130 degrees F). Gradually add to dry ingredients; beat 2 minutes. Beat in egg and 1 cup flour. Beat on high speed for 2 minutes. Stir in enough flour to make a soft but stiff batter. Spread batter into a well-greased 9-inch square cake pan. Sprinkle with topping. Let rise in a warm place until double in bulk, about 1 1/2 hours. Bake at 350 degrees F. about 45 minutes or until done. Makes 1 9-inch square cake. —–
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RecipeBook Baked Goods Cake, ingredient, ingredients, Salt
2 c Flour 1 c Quick oats, un-cooked 1 ts Baking soda 1 ts Cinnamon 1/2 ts Salt 1 c Butter or margarine;softened 1 c Brown sugar, packed 1 c Granulated sugar 1 Egg; slightly beaten 1 ts Vanilla 1 c Libby’s solid-pack pumpkin 1 c Semi-sweet morsels Preheat oven to 350 degrees. Combine flour, oats, baking soda, cinnamon and salt; set aside. Cream butter; gradually add sugars, beating until light and fluffy. Add egg and vanilla; mix. Alternate additions of dry ingredients and pumpkin, mixing well after each addition. Stir in morsels. For each cookie, drop 1/4 cup dough onto lightly greased cookie sheet; spread dough into a ghost shape using a thin metal spatula. Or make a qiuck ghost pattern of heavy paper. Make 2 or three poses for realism. Bake 20-25 minutes, til cookies are firm and lightly browned.Remove from cookie sheets; cool on racks. Spread with white royal icing. Trim brown face features with tube-icing. Source: Magazine, newsletter Oct ‘89 Dolores McCann BSWN00A
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RecipeBook Cookies baking, Cookies, ingredient, ingredients, Salt
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