Text 18119, 99 rader
Skriven 2014-10-16 05:56:04 av Dave Drum (1:18/200.0)
     Kommentar till en text av Michael Loo
Ärende: out (and about)
=======================
-=> MICHAEL LOO wrote to ALL <=-

 ML> Pertinent parts of the discharge summary.

 ML>  On 10/13 you had a CT of your abdomen and pelvis that
 ML>  showed perforated appendicitis with associated
 ML>  extensive inflammatory changes.

 ML>  Diet: No Restrictions
 ML>  Activity: No Restrictions

Bizarre - back in the day that would have meant "slice and dice". There must be
some substantial difference between "perforated" and "ruptured". Ruptured,
unless caught quickly and treated with heroic measures was nearly always a
death sentence.

Glad that didn't happen to you.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Filet Of Skate w/Caramelized Apples & Chicken Liver
 Categories: Seafood, Poultry, Offal, Fruits, Booze
      Yield: 4 servings
 
MMMMM---------------------------SAUCE--------------------------------
  4 1/2 tb Butter
      1    Onion; fine dice
      3 tb Brandy
    3/4 c  Chicken stock
    1/2 ts Salt
           Black pepper

MMMMM---------------------------APPLES--------------------------------
  2 1/2 tb Oil
  1 1/2 tb Butter
  1 1/2 c  Finely diced tart apples
  2 1/2 tb Sugar
        pn Salt

MMMMM-----------------------LIVERS & SKATE----------------------------
      4 tb Oil
      1 tb Butter
      6 oz Chicken livers; fine dice
      4    (5 1/2 oz ea) skate filets
           Salt & black pepper
           Wondra flour
      1    Lemon; halved
           H     TO SERVE
      1 tb Chopped fresh chives
 
  Make the sauce: Heat a saucepan over high heat. Add 3
  tablespoons of the butter and swirl. Add the onion and
  lower the heat to medium. Cook, stirring occasionally,
  until golden brown. Add the brandy, then the stock, and
  bring to a boil. Cook until reduced by one third, then
  swirl in the remaining 1 1/2 tablespoons butter. Season
  with the salt and pepper and keep warm.
  
  Make the apples: Heat a sautO pan over high heat and add
  the oil. When just smoking, add the butter and apples and
  sautO for about a minute. Add the sugar and salt and cook
  until caramelized. Remove to a warm plate.
  
  Make the chicken livers and skate: Heat two large sautO
  pans over high heat. Add 1 tablespoon oil and the butter
  to one pan and 3 tablespoons oil to the other. On a plate,
  season the livers and skate with salt and pepper and dust
  lightly with Wondra. When the oil in the pans is smoking,
  add the livers to the pan with the butter and the skate,
  whitest side down, to the other pan. Lower the heat to
  medium-high and cook until golden brown. Turn the skate
  and finish cooking on the other side. Squeeze lemon juice
  over the fish.
  
  To serve: Pour some sauce in the center of a serving
  plate, followed by the skate. Top with the chicken livers,
  apples, and chives.
  
  Although the skate stands up to the chicken liver (the
  "poor man's foie gras"), too much liver will overpower the
  dish. So don't overdo it.
  
  by Anita Lo; Cooking without Borders
  
  Epicurious | November 2011
  
  Yield: Serves 4
  
  MM Format by Dave Drum - 27 November 2011
  
  Uncle Dirty Dave's Archives
 
MMMMM

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