Text 4288, 116 rader
Skriven 2008-03-24 14:22:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: Re: arky's revenge 27
=============================
-=> Quoting Michael Loo to Ruth Hanschka <=-

 ML> Arkansas sophisticates

Hah! Oxymoron alert!

 ML> Franzia

I had never heard of it before. And yet their web site claims it's
the best selling (highest volume) wine in the world.


MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Quail And Foie Gras Terrine With Waldorf Salad Pt 1
Categories: French, Quail, Offal, Salads
  Servings: 8

           Terrine (makes 2 terrines/24
           portions)
      1 lb chicken breast meat 
      1 lb chicken leg meat 
    1/2 lb lardo
    1/2 lb pancetta pepatta, diced
           finely
      1 c  white onion, diced 
      2 TB black truffle, chopped 
      2 TB truffle juice 
      2 TB Sicilian pistachios, toasted
      1 c  soft breadcrumbs 
      2 TB fresh sage, chopped 
      2 TB fresh thyme 
      2 TB chives 
      4 TB Italian parsley 
      3    egg whites 
      3 c  heavy cream 
      1 TB salt 
    1/2 TB ground white pepper
      1 lb foie gras terrine or torchon
           diced 
      1 lb caul fat 
     24    quail breasts 
     24    quail eggs, hard boiled“
           Farce "Au Gratin":
      1 lb fresh chicken liver 
    1/2 lb raw foie gras
      4 TB butter 
      2 TB brandy 
           Salt and pepper
           Maple Gelee:
      2 g  Fleur de sel 
    100 g  water 
    330 g  Canadian maple syrup 
      2    sheets gelatin
           Pickled Grapes: 
      2 lb green and red grapes 
    375 ml Lillypilly sweet white wine
      2 c  sugar 
      4 c  star anise 
      1    cinnamon stick 
      5    dried chilies 
      1 TB Piment d'Espelette
      1    bay leaf 
      1 TB black peppercorns
           Vinegar Syrup: 
      1 c  sherry vinegar 
      1 c  sugar
           Apple Vinaigrette: 
      6    Fuji apples, peeled and
           cored 
      4    Fuji apples, peeled, cored
           and diced 
      1    cinnamon stick 
      1 TB grain mustard 
      2    egg yolks 
      2 TB apple cider vinegar 
      1 c  extra virgin olive oil 
           Salt and pepper
           Waldorf Salad: 
    1/2 c  Fuji apples
    1/4 c  celery root
    1/4 c  celery stalks
    1/4 c  green seedless grapes,
           peeled and quartered
      1 TB toasted walnuts, crushed 
      1 TB parsley leaves 
      1 TB celery leaves 
      1 TB radishes, shaved 
      1 TB Apple Vinaigrette 
           Salt and pepper
           Croutons: 
      4    country bread croutons
           To Assemble and Serve: 
           Candied walnuts 
           Micro Celery 
           Micro Parsley 
           French breakfast radishes 
           Coarse cracked black pepper
           Fleur de sel 

Method: see part 2


MMMMM-------------------------------------------------




Cheers

YK Jim


___ Blue Wave/QWK v2.20 [NR]
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Doc's Place BBS Fido Since 1991 docsplace.tzo.com (1:123/140)