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Skriven 2013-03-11 07:39:00 av MICHAEL LOO (1:123/140)
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 HN> I've never had the pound of regret either,
 HN> mostly (at least I think) due to the 
 HN> penny of caution. 

In some circumastances I'll pay that penny,
but most of the time I find that the benefits
of the standard precautions aren't compelling.

 HN> The sinus infection was worse and
 HN> longer lasting than the flu

Oh, ick. I've had frequent sinus issues over
the years. That's why I'll be taking my sinuses
to Arizona soon (actually, it's spring training
that lures me, but the dryness will be a
temporary benefit).

 HN> a week. She works in a literal 
 HN> soup of germ pots, (7 year olds)
 HN> and I shudder to think what things
 HN> she brings home to expose ME to!

Yes indeed, and that is a perennial concern
that we've talked about.

 -> Another cantaloupe pickle
 HN> My Paternal Grandmother made something
 HN> very similar to this. I remember the 
 HN> cinnamon, and cloves...but not the 
 HN> nutmeg flavor...it was a sweet pickle
 HN> and as I grew older I preferred the 
 HN> more sour and dill styles...which 
 HN> sort of eliminated the melon pickles.

I sometimes eat sweet pickles as dessert,
as they're more interesting than cake.

-Begin Recipe Export- QBook version 1.00.14

Title: Concorde (Chocolate Meringue Cake w/ Choc. Moussse)
Keywords: Desserts, Cakes, Mousse, French, Cordon Bleu

   Concorde (Chocolate Meringue Cake Filled with Chocolate Mousse)
   ===============================================================
                          [SERVES 6]

  CHOCOLATE MERINGUE:

    135 g (4.5 oz) icing sugar
     90 ml (6 Tbp) cocoa powder
      5 egg whites
    150 g (5 0z) caster sugar
      X Few drops vanilla essence

  CHOCOLATE MOUSSE:

    100 g (3.5 oz) plain chocolate, cut into small pieces
     60 g (2 oz) butter
     60 g (2 oz) sugar
      2 egg yolks
      4 egg whites
      X Icing sugar for dusting
      X Butter, softened, for baking sheet

  EQUIPMENT: 2 piping bags, large plain icing tube, medium plain icing
             tube

  Preheat oven to 225 F.

  Brush 2 baking sheets with butter and cover with parchment. Cut an oval
  template about 8" x 5" from a thin sheet of cardboard. Use the template
  to trace 2 ovals on one of the sheets and one on the second. Leave
  room on the second baking sheet free for strips of meringue.

  Sift together the icing sugar and the cocoa powder. Beat the egg
  whites to soft peaks. Beat in the sugar and continue until stiff
  peaks form. Fold in the icing sugar-cocoa mixture and vanilla.
  Use a piping bag with the large plain tube to pipe the meringue
  to fill each traced oval, starting in the center and working out
  in a spiral. Fit another piping bag with the medium plain tube and
  pipe long thin strips on the second baking sheet, leaving about 1"
  between each. Bake for at least 2 hours, until the meringue is crisp
  and dry. Cool and peel off the paper.

  Slowly melt chocolate and butter together with 45 ml (3 T) of the
  sugar. Remove from heat and stir in the egg yolks. Beat egg whites
  to soft peaks. Gradually beat in the remaining sugar until stiff peaks
  form. Whisk part of the egg whites into the chocolate mixture. Gently
  fold this into the remaining egg whites with a metal spoon.

  Spread a thin layer of filling over 1 meringue oval. Place a second
  oval on top and spread it with filling. Top with the third meringue
  and spread the top and sides with mousse. Cut the meringue strips
  into 2.5 cm (1 inch) lengths with a serrated knife and use to
  decorate the. Sift icing sugar over the top. Cover and refrigerate
  for 2 hours before serving.

  Adapted from a recipe that originally bore the following note:
  copyright (c) 1991 Le Cordon Bleu

-End Recipe Export- Log: Captain S.Lefkowitz (S.S. Mein Kind)

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