Text 33555, 85 rader
Skriven 2015-11-23 21:47:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: muffuletta
==================
-=> Quoting Dale Shipp to Jim Weller <=-

 DS> We will be in New Orleans in a couple of weeks

I haven't made it there yet. My US excursions have been limited to
upstate New York, Michigan (just Detroit actually), Florida,
northern California, Hawaii and Alaska.

 DS> seems that there is somewhat of a controversy over
 DS> whether or not the Muffuletta ought to be served cold or hot.

Having made them and other similar things at home I am on the cold
side too.  

 DS> We've never been to Napoleon House, but I do
 DS> hear that they are justifiably proud of their version.

They are certainly a legendary institution.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Filet of Beef in Phyllo Pastry with Madeira Sauce
 Categories: Beef, Onion, Wine, Sauces, American
      Yield: 6 Servings
 
      3 lb Beef Fillet Mignon; whole,
           Trimmed
           Salt
      2 tb Butter
    1/2 lb Mushrooms; minced
      2    Whole Shallots Or Green
           Onions; minced
      1 pk Phyllo Dough
    1/2 c  Melted Butter
           MADEIRA WINE SAUCE:
      3 tb Butter
  1 1/2 tb Flour
    3/4 c  Beef Stock
      1 ts Kitchen Bouquet or
           Bovril
    1/4 c  Madeira Wine
 
  Preheat oven to 400 degrees.  Rub filet with salt.  In a heavy
  skillet, sear the meat over high heat in sweet butter until brown
  on all sides to seal in the juices. Set aside.
  
  Layer 12 pieces of phyllo pastry together, brushing each layer
  with melted butter.  Spread about half of the mushroom/shallot
  mixture on the pastry and place the seared beef on top. Then place
  remaining mushrooms on top of filet and fold the phyllo dough
  around the filet.
  
  Prepare an additional 5 to 6 layers of phyllo pastry, each brushed
  with butter.  Seal all edges of roast by overlapping with this
  additional pastry and brush with butter.
  
  Place beef in a buttered baking pan and bake for about 40 to 45
  minutes or until pastry is browned and flaky.  Prepare Madeira
  sauce while beef is baking.  Remove beef to a serving dish and
  serve with Madeira sauce.
  
  Madeira Sauce: Melt the butter, stir in flour, and cook for 5
  minutes. Add beef stock, kitchen bouquet, and Madeira. Cook until
  thickened.
  
  Recipe by: San Francisco A La Carte
  
  From: The Moravecs
 
MMMMM
 
There are lots of proucts out there that are superior to Kitchen
Bouquet and Bovril, and MSG free. Better Than Bouillon and Minors
spring to mind.



YK Jim


... She was 3 gallons of crazy in a 2 gallon pail; in other words a mess.

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