Text 17553, 156 rader
Skriven 2011-11-07 21:42:08 av Dave Drum (1:261/38)
  Kommentar till text 17488 av Jim Weller (1:123/140)
Ärende: Prince Albert
=====================
-=> JIM WELLER wrote to DAVE DRUM <=-

 JW> Don't try to read anything into the next two recipes. They are just
 JW> at the top of the export file. (I have been researching elegant
 JW> recipes from the past two centuries that are no longer popular. I
 JW> even downloaded a pdf of Escoffier's, A guide to Modern Cookery).

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

 JW>      Title: Prince Albert Fillet Of Beef
 JW> Categories: British, Beef
 JW>   Servings: 4

Actually this looks decent if just a *very* simple roulade ...

 JW>            beef tenderloin
 JW>            pate de foie gras
 JW>            bacon
 JW>            beef or veal stock

 JW> Prince Albert Fillet of Beef is a method of preparing a fillet of
 JW> beef which was named in honour of the husband of Queen Victoria.

I always thought he was named after the pipe tobacco and was an April Fool's
Day joke ...

On the phone:

"Have you got Prince Albert in the can?"

"Yes, we do."

"Better get him out of there. Someone else may have to go."

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

 JW>      Title: Brussels Sprouts Prince Albert
 JW> Categories: Vegetables, Sauces
 JW>   Servings: 4

 JW>       2 lb young tender Brussels
 JW>            sprouts
 JW>       1 lg white onion
 JW>       2 c  double cream
 JW>       3 c  whole milk
 JW>       2 c  shredded aged swiss cheese
 JW>     1/4 lb butter
 JW>     1/2 c  flour
 JW>            salt, coarse cracked black
 JW>            pepper

Take a lot to ruin Brussels sprouts for me ... but, this one is pretty far down
that road.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Roulade of Flank Steak w/Foie Gras & Sauterne Sauce
 Categories: Beef, Poultry, Greens, Wine, Fruits
      Yield: 4 servings

      2 lb Flank steak; in 4 pcs
      1    Head savoy cabbage
      1 lb Fresh foie gras (can
           - substitute same amount
           - of chopped chicken liver)
           Fresh cracked white pepper
           Kosher salt
      1 c  Sauternes wine
      1 c  Chicken broth
    1/3 c  Sun-dried cherries
      1 lg Sweet potato
      2 tb Vegetable oil

  Full Title : Roulade of Flank Steak w/Foie Gras and
  Sauterne Sauce w/Crispy Sweet Potatoes

  Roulade: Remove excess fat from flank steak with sharp
  knife. Slice in 4 slices. Between sheets of plastic wrap,
  lightly pound steak into paillardes (thin sheets). Season
  with Kosher salt and pepper.

  Divide foie gras (or chopped liver) in 4 parts and season
  with salt and pepper. Place a piece of foie gras in center
  of each paillarde and roll meat around foie gras.

  Carefully remove cabbage leaves, one at a time, first
  removing core. Boil cabbage leaves in a large pot just
  until wilted, about 3 minutes, and refresh under cold
  running water. Dry thoroughly.

  For each roulade, lay out 2 or 3 cabbage leaves to form a
  square. Place steak roulade in center and wrap with
  cabbage, forming a tight bundle. Refrigerate.

  SAUTERNE SAUCE: Over high heat, reduce 1 cup of sauterne
  and 1 cup of chicken broth until sauce coats back of spoon
  (about 12 minutes). Sprinkle in 1/3 cup sun-dried
  cherries.

  CRISPY SWEET POTATOES: Peel potato and poach in boiling
  water until just tender, 12-15 minutes. Drain and slice
  very thin and then cut into julienne strips. In large
  saute pan, heat vegetable oil to hot, and fry potato
  strips for 1 minute, or until crisp. Pat dry with paper
  towels and toss with salt and pepper.

  TO SERVE: Place rouladen in center of bamboo steamer and
  steam exactly 15 minutes. Steak will be cooked through and
  foie gras will be pink in center. Reheat sauterne sauce
  and spoon, with cherries, on 4 warmed plates. Place
  roulade in center of each plate and arrange crispy sweet
  potatoes around.

  From Peter Kelly of Piermont, N.Y.

  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Brussels Sprouts a la Greque
 Categories: Vegetables, Citrus
      Yield: 8 servings

      4 c  Water
      3 lb Brussels sprouts; trimmed
      2 ts Red wine vinegar
      2 ts Lemon zest
      1    Lemon; juiced
           Salt & pepper
    1/3 c  Chopped parsley
    1/4 c  Pimento; opt

  Boil water in a large pot & add Brussels sprouts. Cover &
  cook only for 7 minutes. They should be barely tender.

  While the sprouts are cooking, whisk together vinegar,
  lemon zest, lemon juice, salt, pepper, parsley & pimento
  in a small bowl.

  Drain sprouts, transfer them to a serving bowl & toss with
  the lemon mixture.

  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM


... Love can be sordid only if you work at it. -- Brooke McEldowney

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