
1/4 lb Pate de foie gras, at room temp
1/2 lb Puff pastry
1 lg Egg white, beaten
1 lg Egg yolk beaten with 1 ts Water
1/4 c Madeira
1 ts Arrowroot, dissolved in 1 tb Cold water
1/4 c Beef broth
1 tb Black truffles, finely chopped
Watercress for garnish
In a roasting pan, roast the beef in the
middle of a preheated 400F oven for 25-30 minutes or until a meat thermometer
registers 120F. Let the fillet cool completely and discard the larding fat and
strings. Skim the fat from the pan juices and reserve the juices.
In a heavy skillet, cook the mushrooms in butter over mod-low heat, stirring,
until all liquid they give off is evaporated and the mixture is dry. Season
with salt and pepper and let cool completely.
Spread the fillet evenly with foie gras, covering the top and sides, and spread
the mushrooms evenly over the foie gras.
On a floured surface, roll one lb. of puff pastry into a rectangle about 20x12
inches, or large enough to enclose the roast completely. Invert the fillet in
the middle of the pastry and fold up the long sides to enclose it, brushing the
edges of the dough with some egg white to seal them. Fold the ends of the dough
over the fillet and seal with the egg white. Transfer the fillet, seam side
down, to a jelly-roll pan and brush the dough with egg wash.
Roll out additional dough and cut out shapes with which to decorate the dough.
After applying, brush with egg wash. Chill for at least 1 hour and up to 2
Bake the fillet in the middle of a preheated 400F oven for 30 minutes. Reduce
heat to 350F and bake an additional 5-10 minutes more or until a meat
thermometer registers 130F for medium rare meat and the pastry is cooked
through. Let stand for 15 minutes.
In a saucepan, boil the reserved pan juices and the Madeira until the mixture
is reduced by one fourth. Add the arrowroot mixture, broth, truffles, and salt
and pepper to taste. Cook the sauce over moderate heat, stirring, for 5 minutes
or until thickened, being careful not to let it boil. Loosen the fillet from
the pan, transfering it to a heated platter. Garnish with watercress. Serve the
fillet cut into 3/4-inch thick slices, with the sauce.
Yield: 2 cups
1/2 c Sliced Fresh Mushrooms
2 Green Onions, Sliced
3 ts Butter Or Margarine
1 1/3 c Water
6 tb Long Grain Regular Rice
1/4 Med Bell Pepper (any color), julienne strips
1/4 ts Salt
1/4 ts Dried Sage, Crushed
4 ts Snipped Parsley
In a 1-quart casserole micro-cook
mushrooms, onion, and butter or margarine, uncovered, on 100% power for 2 to4
minutes or till vegetables are tender. Stir in water, rice, bell pepper, salt
and sage. Micro-cook, covered, on 100% power for 3 to 4 minutes or till
boiling. Micro-cook, covered, on 50% power for 15 to 17 minutes or till rice is
tender and liquid is absorbed, stirring once. Sir in parsley. Let stand,
covered, for 5 minutes. Serve hot.
Yield: 4 Servings
2 lb Asparagus
3 Egg yolks
2 tb Lemon juice
1/4 ts Salt
1/2 c Butter or margarine
1 ts Grated orange peel
3 tb Orange juice
Snap tough ends from asparagus and
discard. Place asparagus in 1 inch water in large skillet, bring to boil,
reduce heat, cover and simmer until tender, 5 to 8 minutes.
Blend egg yolks, lemon juice and salt in saucepan or top of double boiler. Add
half of butter and stir constantly over low heat or boiling water until butter
melts. Add remaining butter and continue stirring until it melts and sauce
thickens. Stir in orange peel and juice. Drain asparagus and serve topped with
Chocolate Cheesecake Recipe
Yield: 8 Servings
12 oz White chocolate
2 c Graham cracker crumbs
1 1/2 lb Cream cheese, softened
1 c Sugar
2 1/2 ts Vanilla
1 tb Apricot brandy
2 c Sour cream
Melt white chocolate over low heat in a
double boiler. Set aside to cool slightly. Preheat oven to 350F. Distribute
graham cracker crumbs evenly over the bottom of a 9-inch springform pan. Press
crumbs down lightly. Set aside.
In a large bowl, cream together cream cheese, sugar, vanilla, and apricot
brandy with an electric mixer for at least five minutes or until very smooth.
Add melted white chocolate and blend another five minutes. Ad