Art Institute

Front 1

Beef broth
Yield: 8 qt

12lb. Beef shank, neck or shoulder cut in 2 in. thick pieces
8 fl. oz. vegetable oil
2 gal. water or beef stock
2 lb. mirepoix
8 oz. turnips, medium dice
8 oz. leeks medium dice
8 oz. tomato, seeded,diced
Sachet:
1 bay leaf
1/2 tsp dried thyme
1/2 tsp peppercorn
8 parsley stems
2 garlic cloves,crushed
TT salt

Back 1

1. Brown the meat in 4 fl. oz of oil, then place it in a stockpot. Add the stock or water and bring to a simmer. Simmer gently for 2 hours, skimming as neccesary.
2. After the meat has simmered for 2 hours, caramelize the mirepoix in the remaining oiland add it to the liquid. Add the turnips, leeks, tomato and sachet.
3. Simmer until full flavor has developed, approx. 1 hr. Skim as necessary.
4. Carefully strain the broth through a cheesecloth. Cool and refrigerate

Front 2

Hearty vegetable beef soup
Yield: 5 qt.

6 oz. butter or beef fat
3 lb. mirepoix, small dice
8 oz. turnips,small dice
2 garlic cloves,chopped
4 qt. beef broth or stock
1 lb beef, small dice
Sachet:
1 bay leaf
1/2 tsp dried thyme
1/2 tsp. peppercorn, crushed
8 parsley stems
- 12 oz tomato concassee
12 oz. corn kernels, fresh frozen or canned
TT salt and pepper

Back 2

1. In a soup pot sweat the mirepoix and the turnip in the butter or fat until tender.
2. Add the garlic and saute lightly.
3. Add the beef broth or stock and the diced beef; bring to simmer. Add the sachet. Skim or degrease as neccesary.
4. Simmer until beef and vegetables are tender, approx. 1 hr.
5. Add the tomato concassee and corn; simmer for 10 minutes. Season to taste with salt and pepper.
6. Cool and refrigerate or hold for service.

Front 3

Chicken Consomme
Yield 2 qt.

5 egg whites
1 lb. ground chicken, lean,
.5 lb. mirepoix
6 oz. tomato seeded/ diced
2.5 qt. beef broth or stock,cold
1 onions brulee
Sachet:
1 bay leaves
1/4 tsp dried thyme
1/4 tsp peppercorns,crushed
4 parsley stems
1 cloves, whole
-TT salt

Back 3

1. Whip the egg whites until slightly frothy.
2. Combine the egg whites, chicken, mirepoix and tomato in an appropriate stock pot.
3. Add the cold beef broth or stock; mix well and add the onions brulee.
4. Bring the mixture to a simmer over moderate heat, stiring occasionally. Stop stirring when the raft begins to form.
5. Break a hole in the raft to allow the consomme to bubble through, add sachet.(remove in 30 min.with onion brulee)
6.Simmer until full flavor develops, approx. 1.5 hrs.
7. Strain through several layers of cheescloth, degrease and adjust the seasoning. Cool and refrigerate or hold for service.

Front 4

Puree of split pea soup
Yield: 4 qt

3 oz. diced bacon
1 lb. mirepoix, medium dice
2 garlic cloves, chopped
3 qt. chicken stock
1 lb. slpit peas,washed and sorted
1.5 lbs ham hocks or meaty ham bonen
Sachet:
2 bay leaves
1/2 tsp dried thyme
1/2 tsp peppercons,crushed
- TT salt and pepper
Croutons, sauteed in butter for garnish

Back 4

1. In a stockpot, render the bacon by cooking it slowly and allowing it to releaseots fat; sweat the mirepoix and the garlic in the fat without browning them.
2. Add the chicken stock, peas, ham hocks or bones. Bring to a boil, reduce to a simmer and cook unilthe peas are soft. Approx 1- 1.5 hrs.
3. Remove the sachet and ham hocks or bones. Pass the soup through a food mill and return it to the stockpot.
4. Remove the meat from the hocks or bones. Cut the meat into medium dice and add it to the soup.
5. Bring the soup to a simmer and if neccesary adjust the consistancy by adding hot chicken stock. Adjust the seasonings with salt and pepper and serve. Garnish with croutons

Front 5

Cream is wild mushroom soup
Yield: 40 oz. 1.2 lt

2 oz. chopped onion
8 oz. Assorted fresh vegetables such as shitake, oysters and morels, chopped
4 oz. butter
4 T Flour
1 T salt
TT pepper
1 t dried thyme
8 oz. chicken stock
24 oz. milk
2 oz. marsala
1 T lemon juice

Back 5

1. Saute the onion and mushrooms in the butter over medium heat. Cook until they are tender and any liquid given off has evaporated.
2. Blend in the flour, salt, pepper and thyme. Gradually stir in the chicken stock then milk.
3. Cook until the soup thickens slightly, but do not allow it to boil. Then add marsala and lemon juice.
4. Puree half of the soup(including half of the mushrooms) and then stir it back into the remaining soup. Or use an immersion blender to blend the soup in the pot, stopping when approx. half of the mushrooms have been pureed. Leave approx half of the mushroom peices intact for texture. Add more stock if neccisary to acheive the consistancy. Adjust the seasoning and serve.

Front 6

Espagnole: yield 1 gallon

2 lb mirepoix
8 fl. oz. clarified butter
8 oz. flour
5 qt. brown stock
8 oz. tomato puree
Sachet:
-1 bay leaf
-1/2 tsp. dried thyme
-1/4 tsp. peppercorns,crushed
-8 parsley stems
TT salt and pepper

Back 6

1. Saute the mirepoix in butter until well caramelized
2. Add flour and cook to make abrown roux.
3. Add th brown stock and tomato puree. Stir to break up any lumps of roux. Bring to a boil; reduce to a simmer
4. Add sachet.
5. Simmer for approx. 1.5 hours, allowing the sauce to reduce. Skim the surface as needed to remove impurities.
6. Strain the sauce through a china cap lined with several layers of cheesecloth. Adjust seasoning and cool or hold for service.

Front 7

BECHAMEL

Yield: .5 gal

Onion piquet - 1
Milk - .5 gal.
Flour - 4 oz.
Clarified butter - 4 fl. oz.
Salt & white pepper - TT
Nutmeg - TT

Back 7

1. Add the onion piquet to the milk in a heavy saucepan and simmer 20 minutes.
2. In a separate pot, make a white roux with the flour and the butter.
3. Remove the onion piquet from the milk. Gradually add the hot milk to the roux while stirring constantly with a whisk to prevent any lumps. Bring to a boil.
4. Reduce the sauce to a simmer, add the seasonings, and continue cooking for 30 minutes.
5. Strain the sauce through a china cap lined with cheesecloth. Melted butter can be carefully ladled over the surface of the sauce to prevent a skin from forming. Hold for service or cool in a water bath.

Front 8

HOLLANDAISE

Yield: 1 1/2 qt.

White peppercorns, crushed - 1/2 tsp.
White wine vinegar - 6 fl. oz.
Water - 4 fl. oz.
Egg yolks - 10
Lemon juice - 2 1/2 fl. oz.
Clarified butter, warm - 1 qt.
Salt & white pepper - TT
Cayene pepper - TT

Back 8

1. Combine the peppercorns, vinegar, and water in a small saucepan and reduce by one-half.
2. Place the egg yolks in a stainless steel bowl. Strain the vinegar and pepper reduction through a chinois, into the yolks.
3. Place the bowl over a double boiler, whipping the mixture continuously with a wire whip. As the yolks cool, the mixture will thicken. When the mixture is thick enough to leave a trail across the surface when the whip is drawn away, remove the bowl from the double boiler. Do not overcook the egg yolks.
4. Whip in 1 fluid ounce lemon juice to stop the yolks from cooking.
5. Begin to add the warm clarified butter to the egg mixture a drop at a time, while constantly whipping the mixture to form an emulsion. Once the emulsion is started, the butter may be added more quickly. Continue until all the butter is incorporated.
6. Whip in the remaining lemon juice. Adjust the seasonings with salt, white pepper, and cayenne pepper.
7. Strain the sauce through cheesecloth if necessary and hold for service in a warm (not simmering) bain marie.

Front 9

HOLLONDAISE, BLENDER METHOD

Yield: 1 qt.

Egg yolks - 9
Water, warm - 3 fl. oz.
Lemon juice - 1 fl. oz.
Cayenne pepper - TT
Salt - 1 tsp.
White pepper - 1/4 tsp.
Tabasco sauce - TT
Whole butter - 24 oz.

Back 9

1. Place the egg yolks, water, lemon juice, cayenne pepper, salt, white pepper, and Tabasco sauce in the bowl of the blender. Cover and blend on high speed for approximately 5 seconds.
2. Heat the butter to approximately 175 F. This allows the butter to cook the yolks as it is added to them.
3. Turn the blender on and then immediately begin to add the butter in a steady stream. Incorporate all the butter in 20 to 30 seconds. Adjust the seasonings.
4. If any lumps are present, strain the sauce through a mesh strainer. Transfer the sauce to a stainless steel container and adjust the seasonings. Hold for service in a bain marie, remembering the sanitation precautions discussed earlier.

Front 10

MAYONNAISE

Yield: 1 qt

Egg yolks - 4
Salt - 1 tsp.
White pepper - TT
Dry mustard - 1 tsp.
Wine vinegar - 3 Tbsp.
Salad oil - 28 fl. oz.
Lemon juice - TT

Back 10

1. Place the egg yolks in the bowl of a mixer and whip on high speed until frothy.
2. Add the dry ingredients and half the vinegar to the yolks; whisk to combine.
3. Begin to add the oil a drop at a time until the mixture begins to thicken and an emulsion begins to form.
4. Add the remaining oil in a slow steady stream, thinning the mayonnaise occasionally by adding a little vinegar. Continue until all the oil and vinegar have been incorporated.
5. Adjust the seasonings and add lemon juice to taste.
6. Refrigerate until needed.

Front 11

BECHAMEL

Yield: 1 cup

Onion piquet - 1
Milk - 1 cup
Flour - 1/2 oz.
Clarified butter - 1/2 fl. oz.
Salt & white pepper - TT
Nutmeg - TT

Back 11

1. Add the onion piquet to the milk in a heavy saucepan and simmer 20 minutes.
2. In a separate pot, make a white roux with the flour and the butter.
3. Remove the onion piquet from the milk. Gradually add the hot milk to the roux while stirring constantly with a whisk to prevent any lumps. Bring to a boil.
4. Reduce the sauce to a simmer, add the seasonings, and continue cooking for 30 minutes.
5. Strain the sauce through a china cap lined with cheesecloth. Melted butter can be carefully ladled over the surface of the sauce to prevent a skin from forming. Hold for service or cool in a water bath.

Front 12

HOLLANDAISE

Yield: 1 cup

White peppercorns, crushed - 1/12 tsp.
White wine vinegar - 1 fl. oz.
Water - 1 fl. oz.
Egg yolks - 3
Lemon juice - TT
Clarified butter, warm - 5oz.
Salt & white pepper - TT
Cayene pepper - TT

Back 12

1. Combine the peppercorns, vinegar,small saucepan and reduce by one-half. then add water
2. Place the egg yolks in a stainless steel bowl. Strain the vinegar and pepper reduction through a chinois, into the yolks.
3. Place the bowl over a double boiler, whipping the mixture continuously with a wire whip. As the yolks cool, the mixture will thicken. When the mixture is thick enough to leave a trail across the surface when the whip is drawn away, remove the bowl from the double boiler. Do not overcook the egg yolks.
4. Whip in 1 fluid ounce lemon juice to stop the yolks from cooking.
5. Begin to add the warm clarified butter to the egg mixture a drop at a time, while constantly whipping the mixture to form an emulsion. Once the emulsion is started, the butter may be added more quickly. Continue until all the butter is incorporated.
6. Whip in the remaining lemon juice. Adjust the seasonings with salt, white pepper, and cayenne pepper.
7. Strain the sauce through cheesecloth if necessary and hold for service in a warm (not simmering) bain marie.

Front 13

HOLLONDAISE, BLENDER METHOD

Yield: 1 cup

Egg yolks - 2 1/4
Water, warm - 3/4 fl. oz.
Lemon juice - 1/4 fl. oz.
Cayenne pepper - TT
Salt - 1/4 tsp.
White pepper - 1/12 tsp.
Tabasco sauce - TT
Whole butter - 6 oz.

Back 13

1. Place the egg yolks, water, lemon juice, cayenne pepper, salt, white pepper, and Tabasco sauce in the bowl of the blender. Cover and blend on high speed for approximately 5 seconds.
2. Heat the butter to approximately 175 F. This allows the butter to cook the yolks as it is added to them.
3. Turn the blender on and then immediately begin to add the butter in a steady stream. Incorporate all the butter in 20 to 30 seconds. Adjust the seasonings.
4. If any lumps are present, strain the sauce through a mesh strainer. Transfer the sauce to a stainless steel container and adjust the seasonings. Hold for service in a bain marie, remembering the sanitation precautions discussed earlier.

Front 14

MAYONNAISE

Yield: 1 cup

Egg yolks - 1
Salt - 1/4 tsp.
White pepper - TT
Dry mustard - 1/3 tsp.
Wine vinegar - 3/4 Tbsp.
Salad oil - 7 fl. oz.
Lemon juice - TT

Back 14

1. Place the egg yolks in the bowl of a mixer and whip on high speed until frothy.
2. Add the dry ingredients and half the vinegar to the yolks; whisk to combine.
3. Begin to add the oil a drop at a time until the mixture begins to thicken and an emulsion begins to form.
4. Add the remaining oil in a slow steady stream, thinning the mayonnaise occasionally by adding a little vinegar. Continue until all the oil and vinegar have been incorporated.
5. Adjust the seasonings and add lemon juice to taste.
6. Refrigerate until needed.

Front 15

Baked Acorn squash

1 Acorn Squash,cut in half
2 oz Butter,melted
1 oz Brown Sugar
4 oz Orange Juice fresh squeezed
Salt & Pepper to taste

Back 15

1. Cut the acorn squash in half and remove the strings and seeds.
2. Bake the squash halves in a moderate oven, cut side down until
tender.
3. Turn the squash cut side up and prick the flesh with a fork.
4. Divide the butter, brown sugar and orange juice between the squash halves.
5. Finish baking the squash cut side up until very tender.

Front 16

Broccoli "Hollandaise"

1 bunch Broccoli -- prepared
Hollandaise Sauce -- as needed

Back 16

1. Prepare the broccoli and parboil in salt water until just before tender.
2. Remove at once, shock the broccoli in ice water and drain, chill until needed.
3. Reheat the broccoli when needed for service, and top with "Hollandaise Sauce"

Front 17

Cauliflower au Gratin

1 head Cauliflower
1 cup Béchamel Sauce prepared
1 ounce Parmesan Cheese grated
1 ounce Butter

Back 17

1. Prepare cauliflower and simmer in salt water until tender.
2. Remove at once, drain well and chill until needed.
3. Coat the cauliflower with béchamel sauce, sprinkle with parmesan cheese and place a dab of butter on top.
4. Reheat in the oven at 350° until hot when needed for service.

Front 18

Glazed Beets

1 pound Beets,whole
1 ounce Butter
1/2 ounce Lemon Juice fresh squeezed
2 ounces Sugar, Honey or Maple Syrup
Salt & Pepper to taste

Back 18

1. Boil the beets in water, whole in their skin until tender.
2. Drain, cool and peel the beets, cut them into wedges.
3. Heat the butter in a sauté pan, add the lemon juice and sugar,and bring to a simmer, add the beets.
4. Cook the beets tossing them until they are glazed.
5. Adjust the seasoning with salt and paper to taste.

Front 19

Glazed Carrots
1 pound Carrots sliced
Water as needed
2 ounces Butter -- whole
1 ounce Sugar -- granulated
Salt & Pepper -- to taste

Back 19

1. Place the prepared carrots in a sauté pan with chicken stock almost to the top of the carrots, season with salt and pepper.
2. Add the butter and sugar, bring to a simmer and cook until almost all of the moisture has evaporated, leaving a syrupy reduction.
3. Add more chicken stock if it has evaporated.
4. Toss the carrots in this glaze to coat them, season to taste.

Front 20

Grilled Vegetables

1/2 each Onion 8x1/2" quarter slice
4 ounces Zucchini -- 8x1/2" slices
8 each Mushrooms washed and dried
2 ounces Tomato -- 8x1/2" slices
8 pieces Green Onions -- washed and dried
Marinade:
2 ounces Oil -- 80/20
1 ounce Soy Sauce
1/2 ounce Lemon juice -- fresh squeezed
Salt and Pepper -- to taste

Back 20

1. Prepare the marinade by combining all the ingredients.
2. Prepare all vegetables as listed above, place them into the marinade for a few minutes, drain and place them onto 8 bamboo
skewers, set aside.
3. When ready to cook, place the vegetable skewers onto a hot grill, grill them on both sides until hot and tender.

Front 21

Pan-Fried Zucchini

1 pound Zucchini -- 1/2" diagonally
Standard Breading Procedure:
Flour -- as needed
Egg wash -- as needed
Breadcrumbs -- as needed
Salt & Pepper -- to Taste

Back 21

1. Wash and dry the zucchini, cut the zucchini diagonally into 1/2" thick slices and season them.
2. Apply a standard breading procedure, place the squash on paper towel and let them dry for about 30 minutes.
3. Pan Fry the squash in oil at 350 degrees until golden brown, and crispy on the outside and soft on the inside.
4. Drain them on paper towels, season and serve immediately.

Front 22

Sautéed Green Beans

1 pound Green Beans -- trimmed
1 ounce Butter
Salt & Pepper -- to taste

Back 22

1. Prepare and parboil the green beans in boiling salt water, for aproximately 6-8 minutes.
2. Remove at once, shock the beans in ice water and drain, chill until needed.
3. Heat the butter in a sauté pan and toss in the green beans, sauté until hot, season with salt and pepper to taste.

Front 23

Sautéed Spinach

2 bunches Spinach - raw, fresh
1 ounce Butter
1/2 ounce Garlic -- fine dice
Salt & Pepper -- to taste

Back 23

1. Clean and wash spinach 2 times, blanch in boiling salt water, shock and drain.
2. Melt butter in skillet over medium heat, sweat garlic, add spinach
and sauté until hot, season with salt and pepper to taste.

Front 24

Summer Squash Noodles

1/2 pound Yellow squash -- long julienne
1/2 pound Zucchini -- long julienne
1/4 pound Leeks -- long julienne
1 ounce Butter
Salt & Pepper -- to taste
Herbes -- chopped

Back 24

1. Heat the butter in a sauté pan over medium heat. Add the
julienned leeks, sweat for approximately 5 minutes, then add the
julienne of squash, continue to sauté, tossing frequently, until heated thoroughly and tender.
2. Season with salt and pepper to taste, sprinkle with the chopped herbs.

Front 25

Vegetable Tempura

1/2 each Onion -- 8x1/2" quarter slice
4 ounces Zucchini -- 8x1/2" slices
8 each Mushrooms -- washed and dried
Tempura Batter:
2 each Egg Yolks -- separated
1 1/2 cups Ice Water -- cold
1 1/2 cups Flour -- sifted

Back 25

1. Place the egg yolks, water and flour into a bowl, stir lightly. Let the batter rest in the refrigerator for 30 minutes before using the
batter.
2. Prepare all vegetables as listed above, place them onto 8 bamboo skewers, set aside.
3. When ready to cook, dip the vegetable skewers in flour, shake off the excess and dip them into the tempura batter, drain and place
them in the hot deep-fryer.
4. Fry until golden brown and crispy, drain them on paper towel.
5. Serve with appropriate Dipping Sauce or Soy Sauce.

Front 26

Croquette Potatoes
1 pound Potatoes -- peeled, quartered
1 Egg Yolk
1 ounce Butter - softened
Salt & Pepper - to taste
Standard Breading Procedure:

Back 26

1. Peel, wash, quarter and place the potatoes in cold salt water,bring to a boil and simmer for approximately 25 minutes untilpotatoes are tender.
2. Drain and dry the potatoes in the oven, run them through the ricer,
add the butter, egg yolk and season with salt and pepper.
3. Squeeze the potatoes through a pastry bag with the large round tip and form long sausages, onto a half sheet-pan dusted with flour, let them cool.
4. Cut sausages into 1.5" long cylindrical shapes, apply a standard breading procedure, and deep-fry the potato croquettes at 350°
until golden brown.

Front 27

Duchesse Potatoes
2 1/4 pounds Potatoes -- peeled, quartered
4 each Egg Yolk
3 ounces Butter -- softened
Salt & Pepper -- to taste

Back 27

1. Peel, wash, quarter and place the potatoes in cold salt water,bring to a boil and simmer for approximately 25 minutes until the potatoes are tender.
2. Drain and dry the potatoes in the oven, run them through the ricer.
3. Mix in the egg yolks; add the butter and seasonings. Blend and and pipe them through a star tube into single serving size (3-4 oz)
mounds.
4. Brush them with an egg wash and reheat in a 350° oven before serving.

Front 28

Hash Brown Potatoes
2 each Russet Potatoes
Salt & Pepper -- to taste
Clarified Butter -- as needed

Back 28

1. Bake the potatoes one day prior to use, slightly underdone,refrigerate over night.
2. The next day, peel and coarsely grate the potatoes.
3. Heat a well seasoned sauté pan and add the clarified butter.
4. Sauté until the potatoes are golden brown and form a crust on the bottom, press the potato down, add a little butter on top.
5. Turn the potato carefully and repeat on the other side.

Front 29

Pasta alla Carbonara
4 ounces Bacon E&P
2 each Eggs
1 cup Heavy Cream
2 ounces Parmesan Cheese -- finely grated
1/2 pound Pasta -- cooked al dente
Salt & Pepper -- to taste

Back 29

1. Heat a sauté pan and render the bacon until not too crisp,remove and save the fat and the bacon.
2. Cook the pasta in boiling salt water.
3. Combine the eggs, heavy cream and parmesan cheese.
4. Heat the bacon and fat in a sauté pan, add the pasta and reheat,add the cream mixture, cook over low heat until the eggs
coagulate and the sauce thickens.
5. Season with salt and pepper to taste and serve immediately.

Front 30

Pommes "Chateau"
2 pounds Russet Potatoes -- tourneed
Salt & Pepper -- to taste

Back 30

1. Peel and wash the potatoes, place them in cold water.
2. Tournee the potatoes, 7 sides, football shaped 1.5" long.
3. Parboil the potatoes for approximately 4-6 minutes, drain, cool and dry before using.
4. Sauté the potatoes in clarified butter until tender and golden brown, season with salt and pepper.

Front 31

Pommes Nature (Anglaise)
2 pounds Potatoes
2 ounces Butter -- melted
1/8 ounce Parsley -- finely chopped
Salt & Pepper -- to taste

Back 31

1. Peel and wash the potatoes, place them in cold water.
2. Tournee the potatoes, 7 sides, football shaped 2" long.
3. Place them into cold water, add salt and bring to a simmer,simmer until tender, drain and toss in melted butter and parsley,serve immediately.

Front 32

Potato Gnocchi
1 1/4 lbs Russet Potatoes
4 oz Flour
1 each Egg
Salt -- to taste
Parmesan Cheese -- grated
Fresh Tomato Sauce -- as needed
Butter -- as needed

Back 32

1. Peel, wash, quarter and place the potatoes in cold salt water, bring to a boil and simmer for approximately 25 minutes until the potatoes are tender.
2. Drain and dry the potatoes in the oven, run them through the ricer,
3. While potatoes are still warm, blend in the flour.
Add lightly beaten egg, and salt. Place on floured board
and knead lightly with your hand. Keep the dough soft.
4. Roll into 2 sticks 1" thick and @ 16" long. Cut sticks into 3/4" pieces. Dent each piece in the middle with a fork.
5. When ready to serve, place gnocchi in boiling salt water.
Cook until they rise to the top of the water. Drain and place on top of tomato sauce. Sprinkle with cheese and add beurre noisette.

Front 33

Rice Pilaf
2 ounces Clarified Butter
4 ounces Onion -- fine dice
2 cups Rice
3 cups Chicken Stock -- prepared
Salt & Pepper -- to taste
Bay leaf

Back 33

1. Heat butter in a sauce pot add onions and sweat, add rice and stir until well coated with butter, Do not brown.
2. Add the chicken stock, white wine and seasoning, bring to a simmer and stir periodically for approximately 18-20 minutes.
3. Add parmesan cheese, whole butter and stir, serve as quickly as possible.

Front 34

Roasted Potatoes
1 1/2 pounds Potatoes, B Red -- prepared
1 ounce Oil
1 clove Garlic -- minced
1 sprig Rosemary -- fresh
Salt & Pepper -- to taste

Back 34

1. Wash and dry, cut a ring of skin off of the potato, cut in half.
2. Place the oil and the prepared potato into a roasting pan, place in
a 375° oven and roast until almost tender.
3. Add the garlic, rosemary and seasoning, finish roasting until tender. Serve as soon as possible.

Front 35

Spaetzle
8 ounces Flour
2 each Eggs
5 ounces Water
Salt & Pepper -- to taste
Oil -- as needed
Clarified Butter -- as needed

Back 35

1. Place the flour in a bowl and make a hole, brake up the eggs and place them in the center of the eggs, add the water and the seasoning.
2. Combine and work the dough by hand to a medium stiff paste.
3. Bring a large saucepot of salt water to a simmer, float same oil
4. Using a colander push the dough with your hands into the simmering water, until the spaetzle float to the top.
5. Remove the spaetzle with a skimmer, shock them in cold water; drain well.
6. Sauté the spaetzle in clarified butter, season to taste with salt and pepper, and serve.

Front 36

Steamed Rice
2 cups Long-grain white rice -- washed, 2 times.
2 cups Water -- cold
Salt -- to taste

Back 36

1. Measure two cups of rice, add plenty water and wash the rice 2 times, drain.
2. Place the rice in a sauce pot, add cold salt water, over medium high heat bring to a simmer, simmer for approximately 20 minutes, until the rice is tender.

Front 37

GARLIC MASHED POTATOES

1 1/2 pounds Russet Potatoes -- peeled, quartered
4 cloves Garlic -- roasted, mashed
3 ounces Heavy Cream
2 ounces Butter -- soft
Salt & Pepper -- to taste

Back 37

1. Prepare the potatoes, cover with cold water, season with salt;
bring to a boil and simmer until tender, approximately 25 - 30
minutes.
2. Roast the garlic in the skin, in the oven until soft.
3. When potatoes are done, drain and let steam escape, run the
potatoes and the garlic through the ricer.
4 Add butter and cream, whip them together quickly, season to
taste.
5. Keep warm in bain marie until needed.

Front 38

ROASTED CHICKEN W/ PAN GRAVY

1/2 ounce Salt
1/8 teaspoon Pepper
1/4 teaspoon Paprika
1/8 teaspoon Thyme -- dry
1/8 teaspoon Rosemary -- dry
1 each Chickens, whole -- prepared
Oil -- as needed
Pan Gravy:
4 ounces Mirepoix -- finely chopped
1 pint Chicken Stock -- prepared
Beurre Manie -- as needed

Back 38

1. Combine the salt, pepper, paprika, thyme and rosemary.
2. Wash and dry the chicken, rub the outside skin and cavity with
the prepared seasoning. Rub the chicken with oil and truss the
chicken with butchers twine.
3. Place the chicken, breast side up, on a rack in a roasting pan.
4. Oven-sear the chicken in a preheated oven at 450° for 15 min.
Turn down the heat to 375°, continue roasting, basting the
chicken periodically, to an internal temperature of 155°.
5. Remove the chicken, cover and keep in a warm place to rest.
6. Place the roasting pan over a low flame, add the mirepoix and
caramelize, deglaze the mirepoix with the chicken stock, bring to
a simmer, add beurre manie and make pan gravy.
7. Simmer gravy until proper consistency and flavor is reached;
degrease thoroughly. Strain the gravy and season to taste.

Front 39

ROASTED TOP SIRLOIN W/ AUS JUS LIE

2 pounds Top Sirloin -- trimmed and trussed
Salt & Pepper -- to taste
Au Jus Lie:
4 ounces Mirepoix -- finely chopped
2 ounces Wine
6 cups Brown Veal Stock -- prepared
Slurry -- as needed

Back 39

1. Trim and truss the beef with butchers twine.
2. Heat a sauté pan with oil and pan-sear the roast on all sides.
3. Season the roast and place on a rack in a roasting pan.
4. Place in a preheated oven at 375° and roast to desired
doneness remove the roast and let it rest for 10 minutes before
carving it.
5. Adjust the oil and add the mirepoix to the roasting pan,
caramelize the mirepoix.
6. Deglaze the mirepoix with wine and brown stock, bring to a
simmer for 5 minutes, thicken with a slurry and adjust seasoning,
strain the jus.
7. Slice the roast thin, against the grain and serve with au jus.

Front 40

SAVOYARD POTATOES

2 pounds Potato
1 ounce Clarified Butter
2 ounces Onions -- diced
2 ounces Bacon E&P -- diced
Chicken Stock -- as needed
Salt & Pepper -- to taste

Back 40

1. Peel, wash and slice the potatoes 1/4" thick keeping the
slices together as a potato, do not wash after slicing.
2. Heat the clarified butter in a sauté pan, add onions and bacon,
sweat over medium heat, then deglaze with a little chicken stock.
3. Place the potato in the chicken stock, then add chicken stock
to the top of the potato.
4. Place over medium heat and bring to a simmer, then cook in a
375° oven until the potatoes are tender and the stock has almost
been absorbed and evaporated.

Front 41

STUFFED TOMATOES W/ DUXELLES

Duxelles:
2 ounces Clarified Butter
1 ounce Onions -- fine dice
12 ounces Mushroom -- fine chopped
1 tablespoon Parsley -- fine chopped
Salt & Pepper -- to taste
4 each Roma Tomatoes -- peeled and seeded

Back 41

1. Heat sauté pan with butter, add the onions and sweat until
translucent.
2. Add the mushrooms to the pan and cook, first liquid will come out
of the mushrooms, continue cooking until liquid is evaporated,
season with salt and pepper to taste.
3. Peel the roma tomatoes, cut off the top and seed, season with
salt and pepper, stuff with the tomatoes with prepared duxelles.
4. Reheat in a 375° oven until hot.

Front 42

Allumettes Potatoes

2 pounds Russet Potatoes -- raw
Salt & Pepper -- to taste

Back 42

1. Peel potatoes and wash, using the mandolin, cut fine julienne and place them in cold water, wash thoroughly under cold running water to remove the starch.2. Drain and dry the potatoes on paper towels before placing them in the fryer.
3. Fry the potatoes in a 350° fryer in two steps, first let the potatoes
get soft and form a skin, remove them from the oil and recuperate the temperature, second shake the basket, place them back into
the oil and crisp the potatoes giving them the color of straw.
4. Drain them on paper towels and season with salt and pepper before serving.

Front 43

Brussels sprouts
1 pound Brussels sprouts -- trimmed
1 ounce Butter
1 ounce Onions -- diced
1 ounce Bacon E&P -- diced
Salt & Pepper -- to taste

Back 43

1. Prepare and parboil the brussels sprouts in boiling salt water, for approximately 20-30 minutes until tender, drain and chill until needed.
2. Heat butter in a saucepan, add the diced onions, bacon and sauté.
3. Add the brussels sprouts and sauté until tender, season with salt and
pepper to taste.

Front 44

Lemon Butter Sauce
2 ounces Butter
1/2 ounce Lemon Juice -- fresh squeezed
1/2 ounce White Wine -- dry
2 ounces Butter -- cold, cubed
Parsley -- chopped

Back 44

1. Heat the pan, add butter and heat to light noisette, deglaze with lemon
juice and white wine, bring to a simmer, season to taste, remove from
the heat.
2. Stir in the cold cubed butter to mount the sauce, do not apply any more
heat after adding the cold butter.
3. Add the chopped parsley.
- Make this sauce in small batches only, as needed.
- The sauce will not stay emulsified at high or low temperatures.

Front 45

Maitre d'Hotel Butter
1 pound Butter -- softened
1/2 bunch Parsley -- chopped, washed
1 ounce Lemon juice
Salt and white Pepper -- to taste

Back 45

1. Combine the butter, lemon juice and seasoning, knead with your hands until combined.
2. Pipe into rosettes, using a pastry bag, or roll in parchment paper.
3. Refrigerate or freeze until needed.

Front 46

Saffron Risotto
1 ounce Butter -- clarified
2 ounces Onion -- fine dice
1 cup Arborio Rice
3 cups Chicken Stock -- prepared
Saffron -- to taste
Salt & Pepper -- to taste
4 ounces White Wine -- dry
1 ounce Parmesan Cheese
1 ounce Butter

Back 46

1. Heat pan with butter and sweat onions, add rice, stir well and do
not brown the rice.
2. Add the chicken stock and seasoning, bring to a simmer and simmer stirring periodically for approximately 18-20 minutes.
3. Add the white wine, parmesan cheese, whole butter and stir,
serve as quickly as possible.

Front 47

Sautéed Beef Tenderloin "Maitre d' Hotel"
4 each Beef Medallion (Tenderloin) -- prepared
Salt & Pepper -- to taste
Clarified Butter -- as needed
4 ounces Maitre d' Hotel Butter -- prepared

Back 47

1. Prepare "Maitre d' Hotel" butter, shape into a sausage, rolled in parchment paper or pipe through a star tip into rosettes and refrigerate.
2. Prepare the beef medallions and set aside (refrigerate).
3. Heat the sauté pan with clarified butter.
4. Sauté the beef medallion a la minute to desired doneness, season with salt and pepper. Top with the "Maitre d' Hotel" butter once the medallion are on the plate.

Front 48

Sautéed Chicken Breast "Chardonnay"
4 each Chicken Breast -- prepared
Salt & Pepper -- to taste
Flour -- as needed
1 1/2 ounces Clarified Butter
2 ounces Shallots -- fine dice
12 ounces Mushroom -- sliced
4 ounces White Wine (Chardonnay)
6 ounces Chicken Stock
6 ounces Heavy Cream
Parsley -- chopped

Back 48

1. Prepare the chicken breast and set aside (refrigerate).
2. Season the sauté pan with the clarified butter.
3. Dry the chicken breast with paper towels, season with salt and pepper, dredge them in flour, and shake off the excess.
4. Sauté the chicken in the clarified butter presentation side down
until golden brown; turn and sauté the other side.
5. Remove to a baking pan and finish in the oven at 350°.
6. Adjust the fat, add the shallots, mushrooms and sauté them for 3-5 minutes.
7. Deglaze the pan with the white wine and reduce by half, add the chicken stock and reduce by half.
8. Add the heavy cream and reduce the sauce until thickened, season with salt and pepper to taste.
9. At service time coat the entire chicken breast with the sauce and garnish with the chopped parsley.

Front 49

Sautéed Red Peppers
4 each Red Peppers
1/2 ounce Butter
Salt & Pepper -- to taste

Back 49

1. Roast the red peppers over a moderate gas flame on the stove, enclose the peppers in saran wrap and let them steam to loosen the skin, peel and wipe off the charred skin, cut them into 1/4" strips about 3" long.
2. Heat the butter in a skillet over medium heat, sauté the peppers
until hot, season to taste.

Front 50

Scaloppini "Milanese Style"
8 each Scaloppini -- prepared
Salt & Pepper -- to taste
Standard Breading Procedure -- as needed
Clarified Butter -- as needed

Back 50

1. Prepare the scaloppini and season with salt and pepper.
2. Apply a standard breading procedure to the scaloppini.
3. Heat the sauté pan with clarified butter and add the scaloppini.
4. Panfry the scaloppini until golden brown on both sides and remove from heat, drain them on paper towels, serve immediately.

Front 51

Scaloppini "Piccata Style"
8 each Scaloppini -- prepared
Salt & Pepper -- to taste
Flour -- as needed
2 each Eggs -- whipped
1 ounce Parmesan Cheese -- grated
Clarified Butter -- as needed

Back 51

1. Prepare the scaloppini and season with salt and pepper.
2. Dip in the flour on both sides and shake off the excess.
3. Place the scaloppini in the prepared egg wash with cheese.
4. Season the sauté pan with clarified butter and add the scaloppini, draining the excess egg wash.
5. Panfry the scaloppini until golden brown on both sides and remove from heat, serve immediately.

Front 52

Scaloppini "Piccata Style"
8 each Scaloppini -- prepared
Salt & Pepper -- to taste
Flour -- as needed
2 each Eggs -- whipped
1 ounce Parmesan Cheese -- grated
Clarified Butter -- as needed

Back 52

1. Prepare the scaloppini and season with salt and pepper.
2. Dip in the flour on both sides and shake off the excess.
3. Place the scaloppini in the prepared egg wash with cheese.
4. Season the sauté pan with clarified butter and add the scaloppini, draining the excess egg wash.
5. Panfry the scaloppini until golden brown on both sides and remove from heat, serve immediately.

Front 53

Scaloppini "Piccata Style"
8 each Scaloppini -- prepared
Salt & Pepper -- to taste
Flour -- as needed
2 each Eggs -- whipped
1 ounce Parmesan Cheese -- grated
Clarified Butter -- as needed

Back 53

1. Prepare the scaloppini and season with salt and pepper.
2. Dip in the flour on both sides and shake off the excess.
3. Place the scaloppini in the prepared egg wash with cheese.
4. Season the sauté pan with clarified butter and add the scaloppini,
draining the excess egg wash.
5. Panfry the scaloppini until golden brown on both sides and remove from heat, serve immediately.

Front 54

Broiled Tomatoes
2 ounces Clarified Butter
1 ounce Onions -- fine dice
1 clove Garlic -- fine dice
2 ounces Breadcrumbs -- Japanese
1/2 ounce Parmesan Cheese -- grated
1 teaspoon Parsley -- chopped
Salt & Pepper -- to taste
2 each Tomato, 5 x 6 -- cut in half

Back 54

1. Heat sauté pan with butter, add onions and garlic, sweat until
translucent, remove from heat and place in a bowl,
2. Add the breadcrumbs, parmesan cheese and parsley, combine thoroughly, season with salt and pepper to taste.
3. Wash the tomatoes, cut out the stem, cut tomatoes in half, layout on a baking pan, season the cut side with salt and pepper, place
1 oz of breadcrumb mixture on top and press down.
4. Bake in a 350° oven until hot.

Front 55

Parsley Potatoes
2 pounds Potatoes
2 ounces Butter -- melted
1/8 ounce Parsley -- finely chopped
Salt & Pepper -- to taste

Back 55

1. Peel and wash the potatoes, place them in cold water.
2. Tournee the potatoes, 7 sides, football shaped 2" long.3. Place them into cold water, add salt and bring to a simmer,simmer until tender, drain and toss in melted butter and parsley,serve immediately.

Front 56

Poached Chicken
Butter -- as needed
1 ounce Shallots -- fine dice
4 each Chicken Supremes -- prepared
1 cup Chicken Stock -- prepared
2 ounces White Wine -- dry
Salt & Pepper -- to taste
2 ounces Beurre Manie -- as needed
4 ounces Heavy cream -- whipped
Herbes, finely chopped -- as needed

Back 56

1. Place the shallots in a buttered sauté pan, place the chicken suprêmes over the shallots, add the chicken stock, white wine,
and season with salt and pepper.
2. Bring the liquid to a simmer on the stove, cover the chicken with a paper lid and poach it in the oven at 350° until the chicken is
done. Remove the chicken, keep the chicken warm.
3. Prepare the sauce: Strain the poaching liquid (Cuisson) and bring
to a simmer, thicken the sauce lightly with beurre manie, season to taste, then fold in the whipped cream and the chopped herbes.
4. Coat the chicken breasts with the sauce.

Front 57

Poached Fish a la "Bonne Femme"
Butter -- as needed
1 ounce Shallots -- fine diced
4 ounces Mushroom -- washed and sliced
4 each Fish Fillet -- prepared
1 cup Fish Stock -- prepared
4 ounces White Wine -- dry
1/2 each Lemon Juice -- squeezed
Salt & Pepper -- to taste
1 ounce Beurre Manie -- as needed
4 ounces Heavy cream -- whipped
Herbes, finely chopped -- as needed

Back 57

1. Place the shallots and mushrooms in a buttered sauté pan, place the
fish fillets on top, skin side down.
2. Add the fish fumet, white wine, lemon juice, season with salt and pepper.
3. Bring the liquid to a simmer on the stove, cover the fish with a paper lid
and poach it in the oven at 325° until the fish is done.
4. Remove the fish to a plate, cover with the paper lid and keep it warm.
5. Prepare the sauce: On the stove bring the poaching liquid (Cuisson)
to a simmer, reduce and thicken the sauce with a little beurre manie as
needed.
6. Season to taste, then fold in the whipped cream and the chopped
parsley, finish the sauce to the right consistency.
7. Always coat the fish with the sauce over the top.

Front 58

Pot au Feu
1 each Chicken -- whole
1 each Onion Pique -- prepared
1 quart Chicken Stock -- prepared
8 each Carrots -- tourneed
8 each Turnips -- tourneed
8 each Zucchini -- tourneed
8 each Potato -- tourneed
Salt & Pepper -- to taste
Chives -- chopped

Back 58

1. Wash and dry one chicken, place in a sauce pot, cover with chicken stock and add the onion pique.
2. Bring to a boil, and simmer gently for about 45 minutes.
3. Prepare all the vegetables and cook them separately to desired
doneness.
4. When the chicken is cooked, remove it from the stock, cool lightly and remove the meat, cut the meat into 1" chunks.
5. Strain the chicken stock, bring back to a simmer, season well.
6. Serve in a soup bowl, each serving to include, chicken meat, 2 each tourneed carrots, turnips, zucchini and potato, hot chicken stock and garnished with chopped chives.

Front 59

Sautéed Fish "Meunière"
4 each Fish Fillets -- prepared
Salt & Pepper -- to taste
Lemon Juice -- to taste
Worcestershire -- to taste
Clarified Butter -- as needed
Flour -- as needed
2 ounces Butter
Marinade from above
Parsley -- chopped

Back 59

1. Prepare the fish fillets, season and marinate with the lemon juice, worcestershire sauce and set aside (refrigerate).
2. Heat the sauté pan with a thin layer of clarified butter.
3. Remove the fish fillets from the marinade, dry with paper towels, and dredge them in flour, shake off the excess.
4. Sauté the fish fillets in the clarified butter skin side down until golden
brown; turn and sauté the other side.
5. Remove the fish to a plate and keep warn.
6. Adjust the fat, add the Butter and sauté to a light noisette.
7. Deglaze the pan with the marinade and bring to a simmer.
8. Add the chopped parsley and remove from the heat.
9. Coat the fish with the sauce and serve immediately.

Front 60

Scaloppini "Piccata Style"
8 each Scaloppini -- prepared
Salt & Pepper -- to taste
Flour -- as needed
2 each Eggs -- whipped
1 ounce Parmesan Cheese -- grated
Clarified Butter -- as needed

Back 60

1. Prepare the scaloppini and season with salt and pepper.
2. Dip in the flour on both sides and shake off the excess.
3. Place the scaloppini in the prepared egg wash with cheese.
4. Season the sauté pan with clarified butter and add the scaloppini,draining the excess egg wash.
5. Panfry the scaloppini until golden brown on both sides and remove from heat, serve immediately.

Front 61

French Toast
4 each Eggs -- whole
2 cups Milk -- whole
1 ounce Sugar -- granulated
Cinnamon -- to taste
Salt -- to taste
8 slices Bread

Back 61

1. Combine eggs, milk and seasoning and whip together into a batter, keep refrigerated until needed.
2. Preheat a nonstick pan to medium heat, brush with some clarified butter.
3. Dip the sliced bread into the batter to coat.
4. Fry the slices of bread on both sides until golden brown, serve immediately while hot.

Front 62

Fried Eggs
8 each Eggs -- whole
Clarified Butter -- as needed

Back 62

1. Break the eggs into a bowl, make sure not to break the yolk.
2. Preheat a sauté pan with clarified butter to medium/high heat.
3. Slide the egg into the pan and cook over medium/high heat until
the white is cooked and the yolk is soft, for "Sunny side up", flip the eggs and cook for a minute for "Over easy, continue to cook for "Over medium" and "Over hard".

Front 63

Frittata
4 ounces Bacon E&P -- diced
2 ounces Onion -- diced
8 ounces Potato -- precooked, diced
8 each Eggs -- whole
Season -- to taste
Clarified Butter -- as needed

Back 63

1. Cook the bacon in a sauté pan until the fat is rendered, add the
onions and sauté for 1 minute, add the potato and sauté until lightly browned.
2. Break the eggs into a bowl, season and whip them, add the egg mixture and stir with a wooden spoon.
3. Place the pan into a preheated 350 degrees oven and cook until
the egg has coagulated, remove the pan and serve.
(You can also add other precooked vegetables to this
preparation).

Front 64

Hard Boiled Eggs
8 each Eggs -- whole

Back 64

1. Place the eggs in a pot and cover them with hot water.
2. Bring the water to a boil, turn down the heat to simmer, boil the eggs for ten minutes from this point forward.
3. Shock the eggs in cold water to stop the cooking and cool, peel as soon as possible.

Front 65

Pancakes
12 ounces Flour
1/2 ounce Salt
3 ounces Sugar -- granulated
1 teaspoon Baking Soda
1 tablespoon Baking Powder
3 cups Milk or Buttermilk
3 each Eggs -- whole
2 ounces Butter -- melted

Back 65

1. Sift together all dry ingredients into a large mixing bowl.
2. Whisk together all moist ingredients.
3. Add the moist ingredients to the dry ingredients, stir with a wooden spoon to combine, the batter should be slightly lumpy
4. Preheat the griddle or a teflon pan to medium heat, brush out with some clarified butter.
5. Drop the batter into the pan and cook the pancakes until the underside is lightly brown the edges begin to dry and bubbles begin to form on the surface of the batter.
6. Turn the pancakes and cook them until golden brown, serve them immediately while hot.

Front 66

Poached Eggs
8 each Eggs -- whole

Back 66

1. Break each egg into a bowl, make sure not to break the yolk.
2. Bring the water to a boil, turn down the heat to a simmer, add
vinegar at the ratio of 1/2 oz per quart of water.
3. Slide the egg into the simmering water and simmer for 3 - 4 min.
(A poached egg must feel soft to the touch. If the poached eggs are used at a later time, shock them in ice water, drain, dry and trim, reheat them in simmering salt water).

Front 67

Rolled Omelet
8 each Eggs -- whole
Season -- to taste
Clarified Butter -- as needed

Back 67

1. Break the eggs into a bowl, season and whip them, just before cooking.
2. Preheat a sauté pan with clarified butter to medium/high heat.
3. Add the egg mixture and stir with a wooden spoon, constantly moving the pan back and forth until the egg has slightly coagulated, now roll the omelet to the center with a fork, turn the pan upside down and slide the omelet onto a plate seam side down.
(The omelet should have a smooth surface, be soft but not runny and have no color).

Front 68

Scrambled Eggs
8 each Eggs -- whole
Season -- to taste
Clarified Butter -- as needed
.

Back 68

1. Break the eggs into a bowl, season and whip them just before cooking.
2. Preheat a sauté pan with clarified butter to medium/high heat.
3. Add the egg mixture and cook the eggs stirring with a wooden spoon until cooked to desired doneness

Front 69

Soft Boiled Eggs
4 each Eggs -- whole

Back 69

1. If the eggs are cold, temper them in warm water before cooking.
2. Place the eggs in boiling water, time them when the water resumes boiling, for the desired amount of time.
3. Shock the egg in cold water to stop the cooking and serve.

Front 70

Beef Tips "Bourguignonne"

2 pounds Beef Stew -- MBG #135
Oil -- as needed
3 ounces Onion -- chopped
3 ounces Carrots -- chopped
2 ounces Celery -- chopped
1 clove Garlic -- chopped
2 ounces Tomato Paste
1 ounce Flour
3 ounces Red Wine
3 cups Brown Stock -- prepared
1 small Sachet d'epice
Salt & Pepper -- to taste
Parsley -- chopped

Back 70

1. Cut stew meat into 3/4" cubes and set aside.
2. Grind onions, carrots, celery and garlic through the 1/4" chili plate and drain, save juice.
3. Preheat sauce pot with oil and sear the stew meat in batches, set aside. Remove excess oil and sauté the vegetables, add tomato paste and pincé, add flour and stir in thoroughly.
4. Deglaze with wine and stock, stir vigorously to dissolve the flour, and bring to a simmer.
5. Add the seared beef cubes, vegetable juices, and sachet d'epice, cover and braise in the oven at 375° until the beef cubes are fork tender.
6. Adjust seasoning and thickness if necessary, garnish with chopped parsley.

Front 71

Braised Oxtails
2 pounds Oxtails -- prepared
Oil -- as needed
6 ounces Mirepoix -- 1/4" diced
1 ounce Tomato Paste
2 ounces Flour
4 ounces Red Wine
2 cups Brown Stock
1 sprig Thyme
Salt & Pepper -- to taste

Back 71

1. Trim the oxtail of the largest parts of fat and cut them at the joint into
1-2" pieces, season and dust with flour.
2. Preheat sauce pot with oil and sear the oxtail pieces on all sides, set
aside,
3. Remove any excess oil, add the mirepoix and caramelize, add tomato
paste and pincé, add the flour and stir in thoroughly.
4. Deglaze with red wine and stock, stir vigorously to dissolve the flour.
and bring to a simmer.
5. Add the oxtail pieces, cover and braise in the oven at 375° until the oxtail pieces are fork tender.
6. Remove the oxtail pieces, adjust seasoning and thickness if necessary, strain the sauce, add oxtail pieces back into the sauce.

Front 72

Chicken & Sausage Gumbo, AIH

1 pound Chicken thigh meat, (bnls,sknls) -- 1" cubes
3 quarts Chicken stock -- prepared
4 ounces Roux -- prepared
1/2 ounce Salt
1/8 ounce Pepper -- white, ground
1/8 ounce Pepper -- black, ground
1/8 ounce Pepper -- cayenne
1/4 ounce Gumbo File -- powder
2 1/2 quarts Chicken Stock -- from above
4 ounces Roux -- from above
1 ounce Seasoning -- from above
8 ounces Sausage -- 3/4" dice
12 ounces Onions -- 1" diced
10 ounces Celery -- 1" diced
8 ounces Bell Pepper -- 1' diced
1 clove Garlic -- minced
Chicken Meat -- from above
10 ounces Okra -- cut 1/2" pieces
10 ounces Tomato concasse -- prepared
5 ounces Green Onions -- 1/4" sliced
1/4 bunch Parsley -- chopped

Back 72

1. Measure 3 quarts of water in to a sauce pot and bring to a boil. Add the chicken pieces, blanch them and remove the chicken with a skimmer, cool and save for later.
2. Prepare a dark chocolate brown roux.
3. Measure all seasonings by weight, accurately.
4. Add the chicken stock, roux and seasoning to the sauce pot, bring to a simmer and simmer for 30 minutes.
5. During this time place the sausage pieces into a sauté pan and sauté, add the onion, celery, bell peppers and caramelize, remove from pan, deglaze the pan with chicken stock and save the liquid.
6. Add the sausage, vegetables and liquid to the soup and simmer for 10 more minutes.
7. Add the chicken meat, okra, tomato, green onions and parsley to the soup, bring to a simmer, turn off the heat.
8. Taste, adjust seasoning if necessary.
9. Remove the oil floating on top, before serving.

Front 73

Chicken Velouté Soup
3 1/2 pounds Chicken -- whole
1 gallon Chicken Stock -- cold
1 each Sachet d'epices -- prepared
12 ounces Pale Roux -- prepared
5 ounces Carrots -- allumettes
5 ounces Celery -- allumettes
3 ounces Turnips -- allumettes
8 ounces Potatoes -- allumettes
4 ounces Leeks -- allumettes
3 each Egg yolks
20 fluid ounces Half and half
1 teaspoon Salt -- to taste
1/2 teaspoon White pepper -- to taste
3 ounces Parsley, fresh -- choppe

Back 73

1. Place the chicken, cold stock, and sachet d'epices into a stockpot and bring to a boil. Simmer it for 45 minutes, skimming the surface if necessary.
2. Remove the chicken and let it cool down.
3. Strain the chicken broth and combine it with the cold roux and bring it to a boil, simmer the soup for 1 hour.
4. Add the vegetables to the soup and continue to simmer for 5 minutes.
5. Combine the egg yolks with the half and half. Temper the liaison with the hot velouté and add the liaison to the velouté.
6. Remove the chicken meat from the bones and skin, dice the meat into medium dice and add to the soup.
7. Bring the soup to serving temperature. Adjust the seasonings with salt and pepper to taste. Serve, garnished with parsley.

Front 74

Coq au Vin
1 each Chicken -- prepared
Clarified Butter -- as needed
2 ounces Bacon -- cut into pieces
4 ounces Onion -- sweet, diced
4 ounces Mushrooms -- quartered
1 clove Garlic -- chopped
1 ounce Tomato Paste
1 ounce Flour
4 ounces Red Wine
2 cups Chicken Stock -- prepared
1 sprig Thyme
Salt & Pepper -- to taste
Parsley -- chopped

Back 74

1. Cut the chicken into 8 pieces and set aside.
2. Prepare the bacon, onions, mushrooms and garlic set aside.
3. Preheat sauce pot with clarified butter, and sear the chicken pieces until golden brown, set aside. Add the bacon, onion, mushrooms and garlic, sauté the vegetables, add tomato
paste and pincé, add flour and stir in thoroughly.
4. Deglaze with wine and stock, stir vigorously to dissolve the flour,
and bring to a simmer.
5. Add the seared chicken pieces; cover and braise in the oven at 375° until the chicken is fork tender.
6. Adjust seasoning and thickness if necessary, garnish with chopped parsley.

Front 75

Glazed Turnips
1 pound Turnips -- peeled
1 ounce Butter
1 1/2 ounces Maple Syrup
Salt & Pepper -- to taste
Nutmeg & Cinnamon -- to taste
Parsley -- chopped

Back 75

1. Cut the turnips into short batonette.
2. Parboil the turnips in water, until tender, drain and set aside.
3. Heat a sauté pan, add the butter and sugar, bring to a simmer and add the turnips.
4. Cook the turnips tossing them until they are glazed.
5. Adjust the seasoning with salt and paper, a pinch of nutmeg and cinnamon.
6. Garnish with chopped parsley.

Front 76

Potato Pancakes
1 pound Russet Potatoes -- grated
2 ounces Onion -- grated
Salt & Pepper -- to taste
Clarified Butter -- as needed

Back 76

1. When ready to eat, "Do not do this ahead of time", peel, wash and grate the potatoes and onions on the hash brown grater.
2. Season with salt and pepper, squeeze out excess juice, "Do not wash the grated potatoes", shape them into thin 2" patties.
3. Fry them in clarified butter until golden brown and crisp.

Front 77

Potatoes Anna
1 1/4 pounds Potatoes -- prepared
Clarified Butter -- as needed
Salt & Pepper -- to taste

Back 77

1. Peel, wash and trim potatoes, cut them into thin slices 1/8" Do not wash or store them in water after slicing.
2. Arrange the sliced potatoes in a skillet, overlapping the slices,
sprinkle with clarified butter, salt and pepper between layers.
3. Begin cooking the potatoes on the stove over medium heat until you hear them sizzle, then cover with a paper lid and place in the oven at 375° for approximately 30 - 45 minutes or until tender.
4. Turn the potatoes unto a plate and slice potato cake into wedges and serve by slices.

Front 78

Sugar Snap Peas
10 ounces Sugar Snap Peas
1/2 oz Butter
Salt & Pepper -- to taste

Back 78

1. Par-cook sugar snap peas for 5 minutes and shock in ice water.
2. Heat sauté pan over medium heat, add butter and sugar snap peas,sauté until hot, season with salt and pepper to taste.