Text 421, 84 rader
Skriven 2013-05-26 12:25:00 av MICHAEL LOO (1:123/140)
Ärende: the echo 608
====================
 NB> I can vouch for Mark's being telnettable, along with Chowda, Holodeck,
 NB> Outpost, Tiny's, Doc's and Curmudgeon's, as I regularly telnet to all
 NB> of them... and all have COOKING available.  Most of them have web-side
 NB> presence also, although I don't use that.  Others that I'm not
 NB> personally using would include Janis and xxCarol.. all off the top of
 NB> my head... I realize that Dale's list isn't up-to-date exactly, but if
 NB> he did post it, we could vet it for defunct bbses and maybe some here
 NB> would know of new ones to add...  :)

Good idea.

Dale, or anyone, got a copy to post that we can use to
build on for an up-to-date version?

-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 tbsp) 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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