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Baked Ham in Cider Sauce
Baked Meat Loaf-Beef/Creole Sauce
Baked Meat Loaf-Beef/Sour Cream Sauce
Baked Meat Loaf-Beef/Spanish Sauce
Baked Meat Loaf-Beef/Tomato Sauce
Baked Meat Loaf-Milk/Creole Sauce
Baked Meat Loaf-Milk/Sour Cream Sauce
Baked Meat Loaf-Milk/Spanish Sauce
Baked Meat Loaf-Milk/Tomato Sauce
Baked Meat Loaf-Tomato/Creole Sauce
Baked Meat Loaf-Tomato/Sour Cream Sauce
Baked Meat Loaf-Tomato/Spanish Sauce
Baked Meat Loaf-Tomato/Tomato Sauce
Baked Prune-Stuffed Pork Chops
Beef Pot Roast
Beef Spring Rolls
Beef Stew
Beef Stroganoff
Beef with Broccoli
Beef with Green Beans
Beef with Mushrooms
Best Stuffed Peppers
Blanquette of Pork
Blanquette of Veal
Boeuf Bourguignon
Boiled Beef Brisket
Boiled Beef Shank
Boiled Beef Short Ribs
Boiled Ham
Boiled Lamb Shoulder
Boiled Leg of Lamb
Boiled Pork Butt
Boiled Pork Shoulder
Boiled Tongue
Braised Beef Jardiniere
Braized Sweetbreads
Breaded Pork Cutlets
Breaded Veal Cutlets
Broiled Beef Patties
Broiled Lamb Chops
Broiled Lamb Kidneys
Broiled Lamb Patties
Broiled Steak Variations
Broiled Veal Patties
Brown Veal Stew
Calf's Liver Lyonnaise
Carbonade a la Flammande
Carnitas
Corned Beef Hash
Costolette alla Milanese
Costolette Valdostana
Dillkott
Dillkott pa Lamm
Glazed Corned Beef
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| 15 | pounds smoked ham |
| 4 to 3 | tablespoons prepared mustard |
| 3/4 | cup brown sugar |
| 1/4 | teaspoon ground cloves |
| 6 | cups apple cider |
| 1 | cup seedless raisins |
| 1/3 | cup brown sugar |
| 1/2 | teaspoon freshly grated nutmeg |
| 1 | teaspoon grated lemon zest |
| 1/3 | cup cornstarch |
| 1/4 | teaspoon kosher salt |
PLACE HAM OR HAMS AND WATER TO COVER IN A STOCKPOT, OVER A MODERATE FLAME
BRING TO A BOIL, REDUCE HEAT, AND SIMMER FOR 1 HOUR
REMOVE FROM HEAT AND DRAIN WELL
TRIM AND DISCARD SKIN AND EXCESS FAT, LEAVING A THIN COVERING OF FAT
SCORE REMAINING FAT WITH A KNIFE
PLACE HAM, FAT SIDE UP, INTO A ROASTING PAN
SPREAD WITH A THIN LAYER OF MUSTARD
COMBINE 3/4 CUP BROWN SUGAR AND CLOVES, SPRINKLE OVER HAM BAKE @ 350 DEGREES FOR 1 HOUR (check often so sugar doesn't burn)
COMBINE CIDER, RAISINS, 1/3 CUP BROWN SUGAR, NUTMEG, AND LEMON ZEST IN A SAUCEPAN, OVER A MODERATE FLAME
BRING TO A BOIL, REDUCE HEAT, AND SIMMER FOR 5 MINUTES COMBINE CORNSTARCH WITH 1/2 CUP COLD WATER-MIX WELL
STIR INTO CIDER MIXTURE, HEAT AND STIR UNTIL THICKENED
REMOVE FROM HEAT
SEASON TO TASTE WITH SALT
SLICE HAM INTO 5 OUNCE PORTIONS
SERVE HOT, WITH 2 OUNCES SAUCE TO THE SID
Nutrition Facts
Amount Per Serving:
Calories 584 - Calories from Fat 320
Percent Total Calories From: Fat 55%, Protein 32%, Carbohydrate 13%
Totals and Percent Daily Values (2000 calories): Fat 36g, Saturated Fat 12g, Cholesterol 106mg, Sodium 3429mg, Total Carbohydrate 19g, Dietary Fiber 0g, Sugars 0g, Protein 47g, Vitamin A 1 units, Vitamin C 60 units, Calcium 0 units, Iron 3 units
| 3 | cups finely minced onions |
| 2 | cups minced celery |
| 1/4 | cup corn oil |
| 3 | cups soft fresh breadcrumbs |
| 1 | cup unsalted beef stock |
| 7 | pounds ground round |
| 5 | beaten eggs |
| 1 | tablespoon kosher salt |
| 1/2 | teaspoon pepper |
| 6 | cups Creole sauce |
HEAT OIL IN A SKILLET, OVER A MEDIUM FLAME
ADD ONIONS AND CELERY
HEAT AND STIR FOR 6-8 MINUTES, UNTIL TENDER
COMBINE BREADCRUMBS AND BEEF STOCK IN A LARGE BOWL
ADD ONION MIXTURE, GROUND BEEF, EGGS, SALT, AND PEPPER-MIX WELL
PACK LIGHTLY INTO A LOAF PAN
BAKE @ 350 DEGREES FOR 45 MINUTES, DRAIN WELL
BAKE @ 350 DEGREES FOR 15-30 MINUTES, TO AN INTERNAL TEMPERATURE OF 165 DEGREES
SERVE HOT, IN 4 OUNCE PORTIONS WITH 2 OUNCES SAUC
Nutrition Facts
Amount Per Serving:
Calories 500 - Calories from Fat 339
Percent Total Calories From: Fat 68%, Protein 20%, Carbohydrate 12%
Totals and Percent Daily Values (2000 calories): Fat 38g, Saturated Fat 14g, Cholesterol 151mg, Sodium 857mg, Total Carbohydrate 15g, Dietary Fiber 1g, Sugars 0g, Protein 25g, Vitamin A 640 units, Vitamin C 9 units, Calcium 0 units, Iron 3 units
| 3 | cups finely minced onions |
| 2 | cups minced celery |
| 1/4 | cup olive oil |
| 3 | cups soft fresh breadcrumbs |
| 1 | cup unsalted beef stock |
| 7 | pounds ground round |
| 5 | beaten eggs |
| 1 | tablespoon kosher salt |
| 1/2 | teaspoon pepper |
| 6 | cups sour cream sauce |
HEAT OIL IN A SKILLET, OVER A MEDIUM FLAME
ADD ONIONS AND CELERY
HEAT AND STIR FOR 6-8 MINUTES, UNTIL TENDER
COMBINE BREADCRUMBS AND BEEF STOCK IN A LARGE BOWL
ADD ONION MIXTURE, GROUND BEEF, EGGS, SALT, AND PEPPER-MIX WELL
PACK LIGHTLY INTO A LOAF PAN
BAKE @ 350 DEGREES FOR 45 MINUTES, DRAIN WELL
BAKE @ 350 DEGREES FOR 15-30 MINUTES, TO AN INTERNAL TEMPERATURE OF 165 DEG
SERVE HOT, IN 4 OUNCE PORTIONS WITH 2 OUNCES SAUC
Nutrition Facts
Amount Per Serving:
Calories 604 - Calories from Fat 446
Percent Total Calories From: Fat 74%, Protein 17%, Carbohydrate 9%
Totals and Percent Daily Values (2000 calories): Fat 50g, Saturated Fat 19g, Cholesterol 173mg, Sodium 532mg, Total Carbohydrate 13g, Dietary Fiber 0g, Sugars 0g, Protein 26g, Vitamin A 335 units, Vitamin C 2 units, Calcium 0 units, Iron 3 units
| 3 | cups finely minced onions |
| 2 | cups minced celery |
| 1/4 | cup corn oil |
| 3 | cups soft fresh breadcrumbs |
| 1 | cup unsalted beef stock |
| 7 | pounds ground round |
| 5 | beaten eggs |
| 1 | tablespoon kosher salt |
| 1/2 | teaspoon pepper |
| 6 | cups Spanish sauce |
HEAT OIL IN A SKILLET, OVER A MEDIUM FLAME
ADD ONIONS AND CELERY
HEAT AND STIR FOR 6-8 MINUTES, UNTIL TENDER
COMBINE BREADCRUMBS AND BEEF STOCK IN A LARGE BOWL
ADD ONION MIXTURE, GROUND BEEF, EGGS, SALT, AND PEPPER-MIX WELL
PACK LIGHTLY INTO A LOAF PAN
BAKE @ 350 DEGREES FOR 45 MINUTES, DRAIN WELL
BAKE @ 350 DEGREES FOR 15-30 MINUTES, TO AN INTERNAL TEMPERATURE OF 165 DEGREES
SERVE HOT, IN 4 OUNCE PORTIONS WITH 2 OUNCES SAUC
Nutrition Facts
Amount Per Serving:
Calories 500 - Calories from Fat 339
Percent Total Calories From: Fat 68%, Protein 20%, Carbohydrate 12%
Totals and Percent Daily Values (2000 calories): Fat 38g, Saturated Fat 14g, Cholesterol 151mg, Sodium 857mg, Total Carbohydrate 15g, Dietary Fiber 1g, Sugars 0g, Protein 25g, Vitamin A 640 units, Vitamin C 9 units, Calcium 0 units, Iron 3 units
| 3 | cups finely minced onions |
| 2 | cups minced celery |
| 1/4 | cup olive oil |
| 3 | cups soft fresh breadcrumbs |
| 1 | cup unsalted beef stock |
| 7 | pounds ground round |
| 5 | beaten eggs |
| 1 | tablespoon kosher salt |
| 1/2 | teaspoon pepper |
| 6 | cups tomato sauce |
HEAT OIL IN A SKILLET, OVER A MEDIUM FLAME
ADD ONIONS AND CELERY
HEAT AND STIR FOR 6-8 MINUTES, UNTIL TENDER
COMBINE BREADCRUMBS AND BEEF STOCK IN A LARGE BOWL
ADD ONION MIXTURE, GROUND BEEF, EGGS, SALT, AND PEPPER-MIX WELL
PACK LIGHTLY INTO A LOAF PAN
BAKE @ 350 DEGREES FOR 45 MINUTES, DRAIN WELL
BAKE @ 350 DEGREES FOR 15-30 MINUTES, TO AN INTERNAL TEMPERATURE OF 165 DEGREES
SERVE HOT, IN 4 OUNCE PORTIONS WITH 2 OUNCES SAUC
Nutrition Facts
Amount Per Serving:
Calories 500 - Calories from Fat 339
Percent Total Calories From: Fat 68%, Protein 20%, Carbohydrate 12%
Totals and Percent Daily Values (2000 calories): Fat 38g, Saturated Fat 14g, Cholesterol 151mg, Sodium 857mg, Total Carbohydrate 15g, Dietary Fiber 1g, Sugars 0g, Protein 25g, Vitamin A 640 units, Vitamin C 9 units, Calcium 0 units, Iron 3 units
| 3 | cups finely minced onions |
| 2 | cups minced celery |
| 1/4 | cup peanut oil |
| 3 | cups soft fresh breadcrumbs |
| 1 | cup milk |
| 7 | pounds ground round |
| 5 | beaten eggs |
| 1 | tablespoon kosher salt |
| 1/2 | teaspoon pepper |
| 6 | cups Creole sauce |
HEAT OIL IN A SKILLET, OVER A MEDIUM FLAME
ADD ONIONS AND CELERY
HEAT AND STIR FOR 6-8 MINUTES, UNTIL TENDER
COMBINE BREADCRUMBS AND MILK IN A LARGE BOWL
ADD ONION MIXTURE, GROUND BEEF, EGGS, SALT, AND PEPPER-MIX WELL
PACK LIGHTLY INTO A LOAF PAN
BAKE @ 350 DEGREES FOR 45 MINUTES, DRAIN WELL
BAKE @ 350 DEGREES FOR 15-30 MINUTES, TO AN INTERNAL TEMPERATURE OF 165 DEGREES
SERVE HOT, IN 4 OUNCE PORTIONS WITH 2 OUNCES SAUC
Nutrition Facts
Amount Per Serving:
Calories 505 - Calories from Fat 342
Percent Total Calories From: Fat 68%, Protein 20%, Carbohydrate 12%
Totals and Percent Daily Values (2000 calories): Fat 38g, Saturated Fat 15g, Cholesterol 153mg, Sodium 831mg, Total Carbohydrate 16g, Dietary Fiber 1g, Sugars 0g, Protein 25g, Vitamin A 653 units, Vitamin C 10 units, Calcium 0 units, Iron 3 units
| 3 | cups finely minced onions |
| 2 | cups minced celery |
| 1/4 | cup corn oil |
| 3 | cups soft fresh breadcrumbs |
| 1 | cup milk |
| 7 | pounds ground round |
| 5 | beaten eggs |
| 1 | tablespoon kosher salt |
| 1/2 | teaspoon pepper |
| 6 | cups sour cream sauce |
HEAT OIL IN A SKILLET, OVER A MEDIUM FLAME
ADD ONIONS AND CELERY
HEAT AND STIR FOR 6-8 MINUTES, UNTIL TENDER
COMBINE BREADCRUMBS AND MILK IN A LARGE BOWL
ADD ONION MIXTURE, GROUND BEEF, EGGS, SALT, AND PEPPER-MIX WELL
PACK LIGHTLY INTO A LOAF PAN
BAKE @ 350 DEGREES FOR 45 MINUTES, DRAIN WELL
BAKE @ 350 DEGREES FOR 15-30 MINUTES, TO AN INTERNAL TEMPERATURE OF 165 DEGREES
SERVE HOT, IN 4 OUNCE PORTIONS WITH 2 OUNCES SAUC
Nutrition Facts
Amount Per Serving:
Calories 609 - Calories from Fat 449
Percent Total Calories From: Fat 74%, Protein 17%, Carbohydrate 9%
Totals and Percent Daily Values (2000 calories): Fat 50g, Saturated Fat 19g, Cholesterol 175mg, Sodium 505mg, Total Carbohydrate 14g, Dietary Fiber 0g, Sugars 0g, Protein 26g, Vitamin A 347 units, Vitamin C 2 units, Calcium 0 units, Iron 3 units
| 3 | cups finely minced onions |
| 2 | cups minced celery |
| 1/4 | cup corn oil |
| 3 | cups soft fresh breadcrumbs |
| 1 | cup milk |
| 7 | pounds ground round |
| 5 | beaten eggs |
| 1 | tablespoon kosher salt |
| 1/2 | teaspoon pepper |
| 6 | cups Spanish sauce |
HEAT OIL IN A SKILLET, OVER A MEDIUM FLAME
ADD ONIONS AND CELERY
HEAT AND STIR FOR 6-8 MINUTES, UNTIL TENDER
COMBINE BREADCRUMBS AND MILK IN A LARGE BOWL
ADD ONION MIXTURE, GROUND BEEF, EGGS, SALT, AND PEPPER-MIX WELL
PACK LIGHTLY INTO A LOAF PAN
BAKE @ 350 DEGREES FOR 45 MINUTES, DRAIN WELL
BAKE @ 350 DEGREES FOR 15-30 MINUTES, TO AN INTERNAL TEMPERATURE OF 165 DEGREES
SERVE HOT, IN 4 OUNCE PORTIONS WITH 2 OUNCES SAUC
Nutrition Facts
Amount Per Serving:
Calories 505 - Calories from Fat 342
Percent Total Calories From: Fat 68%, Protein 20%, Carbohydrate 12%
Totals and Percent Daily Values (2000 calories): Fat 38g, Saturated Fat 15g, Cholesterol 153mg, Sodium 831mg, Total Carbohydrate 16g, Dietary Fiber 1g, Sugars 0g, Protein 25g, Vitamin A 653 units, Vitamin C 10 units, Calcium 0 units, Iron 3 units
| 3 | cups finely minced onions |
| 2 | cups minced celery |
| 1/4 | cup corn oil |
| 3 | cups soft fresh breadcrumbs |
| 1 | cup milk |
| 7 | pounds ground round |
| 5 | beaten eggs |
| 1 | tablespoon kosher salt |
| 1/2 | teaspoon pepper |
| 6 | cups tomato sauce |
HEAT OIL IN A SKILLET, OVER A MEDIUM FLAME
ADD ONIONS AND CELERY
HEAT AND STIR FOR 6-8 MINUTES, UNTIL TENDER
COMBINE BREADCRUMBS AND MILK IN A LARGE BOWL
ADD ONION MIXTURE, GROUND BEEF, EGGS, SALT, AND PEPPER-MIX WELL
PACK LIGHTLY INTO A LOAF PAN
BAKE @ 350 DEGREES FOR 45 MINUTES, DRAIN WELL
BAKE @ 350 DEGREES FOR 15-30 MINUTES, TO AN INTERNAL TEMPERATURE OF 165 DEGREES
SERVE HOT, IN 4 OUNCE PORTIONS WITH 2 OUNCES SAUC
Nutrition Facts
Amount Per Serving:
Calories 505 - Calories from Fat 342
Percent Total Calories From: Fat 68%, Protein 20%, Carbohydrate 12%
Totals and Percent Daily Values (2000 calories): Fat 38g, Saturated Fat 15g, Cholesterol 153mg, Sodium 831mg, Total Carbohydrate 16g, Dietary Fiber 1g, Sugars 0g, Protein 25g, Vitamin A 653 units, Vitamin C 10 units, Calcium 0 units, Iron 3 units
| 3 | cups finely minced onions |
| 2 | cups minced celery |
| 1/4 | cup peanut oil |
| 3 | cups soft fresh breadcrumbs |
| 1 | cup tomato juice |
| 7 | pounds ground round |
| 5 | beaten eggs |
| 1 | tablespoon salt |
| 1/2 | teaspoon pepper |
| 6 | cups Creole sauce |
HEAT OIL IN A SKILLET, OVER A MEDIUM FLAME
ADD ONIONS AND CELERY, HEAT AND STIR FOR 6-8 MINUTES, UNTIL TENDER
COMBINE BREADCRUMBS AND TOMATO JUICE IN A LARGE BOWL
ADD ONION MIXTURE, GROUND BEEF, EGGS, SALT, AND PEPPER-MIX WELL
PACK LIGHTLY INTO A LOAF PAN
BAKE @ 350 DEGREES FOR 45 MINUTES, DRAIN WELL
BAKE @ 350 DEGREES FOR 15-30 MINUTES, TO AN INTERNAL TEMPERATURE OF 165 DEGREES
SERVE HOT, IN 4 OUNCE PORTIONS WITH 2 OUNCES SAUC
Nutrition Facts
Amount Per Serving:
Calories 501 - Calories from Fat 339
Percent Total Calories From: Fat 68%, Protein 20%, Carbohydrate 12%
Totals and Percent Daily Values (2000 calories): Fat 38g, Saturated Fat 15g, Cholesterol 151mg, Sodium 861mg, Total Carbohydrate 16g, Dietary Fiber 1g, Sugars 0g, Protein 25g, Vitamin A 694 units, Vitamin C 11 units, Calcium 0 units, Iron 3 units
| 3 | cups finely minced onions |
| 2 | cups minced celery |
| 1/4 | cup olive oil |
| 3 | cups soft fresh breadcrumbs |
| 1 | cup tomato juice |
| 7 | pounds ground round |
| 5 | beaten eggs |
| 1 | tablespoon kosher salt |
| 1/2 | teaspoon pepper |
| 6 | cups sour cream sauce |
HEAT OIL IN A SKILLET, OVER A MEDIUM FLAME
ADD ONIONS AND CELERY
HEAT AND STIR FOR 6-8 MINUTES, UNTIL TENDER
COMBINE BREADCRUMBS AND TOMATO JUICE IN A LARGE BOWL
ADD ONION MIXTURE, GROUND BEEF, EGGS, SALT, AND PEPPER-MIX WELL
PACK LIGHTLY INTO A LOAF PAN
BAKE @ 350 DEGREES FOR 45 MINUTES, DRAIN WELL
BAKE @ 350 DEGREES FOR 15-30 MINUTES, TO AN INTERNAL TEMPERATURE OF 165 DEGREES
SERVE HOT, IN 4 OUNCE PORTIONS WITH 2 OUNCES SAUC
Nutrition Facts
Amount Per Serving:
Calories 605 - Calories from Fat 446
Percent Total Calories From: Fat 74%, Protein 17%, Carbohydrate 9%
Totals and Percent Daily Values (2000 calories): Fat 50g, Saturated Fat 19g, Cholesterol 173mg, Sodium 535mg, Total Carbohydrate 14g, Dietary Fiber 0g, Sugars 0g, Protein 26g, Vitamin A 388 units, Vitamin C 4 units, Calcium 0 units, Iron 3 units
| 3 | cups finely minced onions |
| 2 | cups minced celery |
| 1/4 | cup corn oil |
| 3 | cups soft fresh breadcrumbs |
| 1 | cup tomato juice |
| 7 | pounds ground round |
| 5 | beaten eggs |
| 1 | tablespoon kosher salt |
| 1/2 | teaspoon pepper |
| 6 | cups Spanish sauce |
HEAT OIL IN A SKILLET, OVER A MEDIUM FLAME
ADD ONIONS AND CELERY
HEAT AND STIR FOR 6-8 MINUTES, UNTIL TENDER
COMBINE BREADCRUMBS AND TOMATO JUICE IN A LARGE BOWL
ADD ONION MIXTURE, GROUND BEEF, EGGS, SALT, AND PEPPER-MIX WELL
PACK TIGHTLY INTO A LOAF PAN
BAKE @ 350 DEGREES FOR 45 MINUTES, DRAIN WELL
BAKE @ 350 DEGREES FOR 15-30 MINUTES, TO AN INTERNAL TEMPERATURE OF 165 DEGREES
SERVE HOT, IN 4 OUNCE PORTIONS WITH 2 OUNCES SAUC
Nutrition Facts
Amount Per Serving:
Calories 501 - Calories from Fat 339
Percent Total Calories From: Fat 68%, Protein 20%, Carbohydrate 12%
Totals and Percent Daily Values (2000 calories): Fat 38g, Saturated Fat 14g, Cholesterol 151mg, Sodium 861mg, Total Carbohydrate 16g, Dietary Fiber 1g, Sugars 0g, Protein 25g, Vitamin A 694 units, Vitamin C 11 units, Calcium 0 units, Iron 3 units
| 3 | cups finely minced onions |
| 2 | cups minced celery |
| 1/4 | cup corn oil |
| 3 | cups soft fresh breadcrumbs |
| 1 | cup tomato juice |
| 7 | pounds ground round |
| 5 | beaten eggs |
| 1 | tablespoon kosher salt |
| 1/2 | teaspoon pepper |
| 6 | cups tomato sauce |
HEAT OIL IN A SKILLET, OVER A MEDIUM FLAME
ADD ONIONS AND CELERY
HEAT AND STIR FOR 6-8 MINUTES, UNTIL TENDER
COMBINE BREADCRUMBS AND TOMATO JUICE IN A LARGE BOWL
ADD ONION MIXTURE, GROUND BEEF, EGGS, SALT, AND PEPPER-MIX WELL
PACK LIGHTLY INTO A LOAF PAN
BAKE @ 350 DEGREES FOR 45 MINUTES, DRAIN WELL
BAKE @ 350 DEGREES FOR 15-30 MINUTES, TO AN INTERNAL TEMPERATURE OF 165 DEGREES
SERVE HOT, IN 4 OUNCE PORTIONS WITH 2 OUNCES SAUC
Nutrition Facts
Amount Per Serving:
Calories 501 - Calories from Fat 339
Percent Total Calories From: Fat 68%, Protein 20%, Carbohydrate 12%
Totals and Percent Daily Values (2000 calories): Fat 38g, Saturated Fat 14g, Cholesterol 151mg, Sodium 861mg, Total Carbohydrate 16g, Dietary Fiber 1g, Sugars 0g, Protein 25g, Vitamin A 694 units, Vitamin C 11 units, Calcium 0 units, Iron 3 units
| 25 | pitted prunes |
| 1 | pound basic bread stuffing |
| 25 | each 1-inch thick pork chops |
| peanut oil, for sauteeing | |
| 2 | tablespoons kosher salt |
| 2 | tablespoons white pepper |
| 1 | cup dry white wine or water |
| 6 | cups heated demiglaze or brown sauce |
| 2 | ounces dry sherry |
SOAK PRUNES IN HOT WATER FOR 15 MINUTES
DRAIN AND ALLOW TO COOL
PREPARE STUFFING, ADD PRUNES, AND CHILL UNTIL NEEDED
CUT A POCKET INTO EACH PORK CHOP
STUFF EACH CHOP WITH 1 PRUNE AND STUFFING
SECURE WITH TOOTHPICKS OR SKEWERS
PLACE CHOPS INTO AN OILED BAKING PAN
BRUSH WITH OIL
SEASON WITH SALT AND WHITE PEPPER
PLACE UNDER THE BROILER UNTIL LIGHTLY BROWNED
BAKE @ 350 DEGREES FOR 30 MINUTES, OR UNTIL COOKED THROUGH TRANSFER TO A HOTEL PAN
REMOVE TOOTHPICKS OR SKEWERS AS USED
DEGLAZE THE BAKING PAN WITH WINE OR WATER
DEGREASE AND STRAIN INTO THE HEATED BROWN SAUCE OR DEMIGLAZE
BRING TO A BOIL AND REDUCE SLIGHTLY TO ADJUST CONSISTENCY ADD SHERRY IF USED
ADJUST THE SEASONINGS
SERVE 1 CHOP PER PORTION HOT, WITH 2 OUNCES GRAV
Nutrition Facts
Amount Per Serving:
Calories 461 - Calories from Fat 268
Percent Total Calories From: Fat 58%, Protein 23%, Carbohydrate 19%
Totals and Percent Daily Values (2000 calories): Fat 30g, Saturated Fat 10g, Cholesterol 88mg, Sodium 1011mg, Total Carbohydrate 22g, Dietary Fiber 0g, Sugars 0g, Protein 26g, Vitamin A 177 units, Vitamin C 1 units, Calcium 0 units, Iron 2 units
| 10 | pounds lean boned beef chuck roast, in two pieces |
| 1/2 | cup corn oil |
| 1 | cup medium dice onion |
| 1 | cup medium dice celery |
| 1 | cup medium dice carrot |
| 3/4 | cup tomato puree |
| 10 | cups brown stock |
| 1 | whole bay leaf, tied in a sachet |
| 1 | sprig fresh thyme, tied in a sachet |
| 6 | whole peppercorns, tied in a sachet |
| 1 | clove garlic, tied in a sachet |
| 1 | cup bread flour |
HEAT OIL IN A DUTCH OVEN, OVER A MODERATE FLAME
ADD MEAT AND BROWN WELL ON ALL SIDES
REMOVE FROM PAN
ADD THE ONIONS, CELERY, AND CARROTS
HEAT AND STIR TO BROWN SLIGHTLY
ADD THE PUREE, STOCK, AND SACHET
HEAT TO A BOIL AND RETURN THE MEAT TO THE POT
BAKE, COVERED, @ 300 DEGREES FOR 2-3 HOURS, UNTIL MEAT IS TENDER
REMOVE MEAT, KEEP WARM
REMOVE AND DISCARD SACHET
SKIM FAT FROM LIQUID, RESERVING 1/2 CUP
HEAT RESERVED FAT IN A SKILLET, OVER A MEDIUM FLAME
WHISK IN FLOUR, HEAT AND STIR TO A MEDIUM BROWN ROUX
HEAT REMAINING LIQUID TO A SIMMER
VIGOROUSLY WHISK IN THE ROUX AND SIMMER 15-20 MINUTES, UNTIL SLIGHTLY THICKENED
REMOVE FROM HEAT, STRAIN WELL
SEASON TO TASTE
SLICE MEAT ACROSS THE GRAIN AND SERVE 4 OUNCES HOT, WITH 2 OUNCES SAUC
Nutrition Facts
Amount Per Serving:
Calories 354 - Calories from Fat 182
Percent Total Calories From: Fat 51%, Protein 42%, Carbohydrate 7%
Totals and Percent Daily Values (2000 calories): Fat 20g, Saturated Fat 6g, Cholesterol 118mg, Sodium 461mg, Total Carbohydrate 6g, Dietary Fiber 0g, Sugars 0g, Protein 37g, Vitamin A 1348 units, Vitamin C 4 units, Calcium 0 units, Iron 5 units
| 2 | tablespoons peanut oil |
| 1/2 | pound slivered cooked beef |
| 1/2 | pound finely shredded napa cabbage |
| 1/4 | cup shredded scallions |
| 3 | cups fresh bean sprouts |
| 4 | tree ears, soaked in water and slivered |
| 1/2 | cup slivered bamboo shoots |
| 1/8 | pound minced tiger prawn |
| 2 | teaspoons soy sauce |
| 1 | teaspoon rice wine |
| 1/3 | cup unsalted chicken stock |
| 1 | tablespoon cornstarch |
| 16 | spring-roll wrappers |
| 2 | well beaten eggs |
| peanut oil, for frying |
HEAT THE OIL IN A WOK, OVER A MODERATE FLAME
ADD THE BEEF, CABBAGE, SCALLIONS, BEAN SPROUTS, MUSHROOMS, BAMBOO SHOOTS, AND SHRIMP
STIR-FRY QUICKLY FOR 1-2 MINUTES, UNTIL SHRIMP IS PINK
ADD THE SOY SAUCE, WINE, AND CHICKEN STOCK
HEAT AND STIR FOR 2 MINUTES
COMBINE CORNSTARCH AND WATER-MIX WELL
ADD TO WOK, HEAT AND STIR UNTIL THICKENED
REMOVE FROM HEAT
SEASON TO TASTE
ALLOW TO COOL COMPLETELY
DIVIDE FILLING MIXTURE INTO EQUAL PORTIONS
PLACE ONE PORTION ONTO THE CORNER OF EACH SKIN
FOLD THE OPPOSITE CORNER OVER THE FILLING TO COVER
BRUSH FOLDED CORNERS LIGHTLY WITH BEATEN EGG
FOLD OVER FILLING AND PRESS GENTLY TO SEAL
BRUSH REMAINING CORNER LIGHTLY WITH EGG MIXTURE
ROLL TO REMAINING CORNER, PRESS LIGHTLY TO SEAL
REPEAT WITH REMAINING FILLING AND SKINS
HEAT OIL TO 360 DEGREES
ADD ROLLS 1-2 AT A TIME AND FRY UNTIL LIGHTLY BROWNED ON ALL SIDES
DRAIN WELL ON A COOLING RACK AND BLOT WITH PAPER TOWELS SERVE HOT, WITH ASSORTED DIPPING SAUCES TO THE SID
Nutrition Facts
Amount Per Serving:
Calories 89 - Calories from Fat 36
Percent Total Calories From: Fat 41%, Protein 34%, Carbohydrate 25%
Totals and Percent Daily Values (2000 calories): Fat 4g, Saturated Fat 1g, Cholesterol 47mg, Sodium 126mg, Total Carbohydrate 6g, Dietary Fiber 1g, Sugars 0g, Protein 7g, Vitamin A 81 units, Vitamin C 7 units, Calcium 0 units, Iron 1 units
| 6 | pounds boneless beef chuck |
| 1/2 | cup corn oil |
| 2 1/4 | cups medium dice onions |
| 1 | tablespoon minced garlic |
| 2 | cups flour |
| 8 | ounces tomato puree |
| 2 | quarts brown stock |
| 1 | whole bay leaf |
| 1/4 | teaspoon thyme |
| 1 | sprig celery leaves |
| 1 | pound large dice celery |
| 1 | pound large dice carrot |
| 1 | pound small pearl onions |
| 8 | ounces tomato concasse |
| 8 | ounces frozen peas, thawed |
CUT MEAT INTO 1-INCH CUBES
HEAT OIL IN A BRAZIER, OVER A MODERATE FLAME, UNTIL VERY HOT
ADD MEAT AND STIR TO BROWN WELL ON ALL SIDES
ADD ONIONS AND GARLIC
HEAT AND STIR UNTIL ONIONS ARE GOLDEN BROWN
ADD THE FLOUR AND STIR TO MAKE A ROUX
COOK TO A LIGHT BROWN COLOR
STIR IN TOMATO PUREE AND STOCK
BRING TO A BOIL, REDUCE HEAT, AND SIMMER UNTIL THICKENED
TIE THE BAY LEAF, THYME, AND CELERY LEAVES IN CHEESECLOTH FOR A SACHET
ADD THE SACHET TO THE THICKENED SAUCE
COVER AND PLACE INTO A 325 DEGREE OVEN FOR 1-1/2 TO 2 HOURS, UNTIL TENDER
SIMMER THE CARROTS, CELERY, AND ONIONS SEPARATELY IN BOILING SALTED WATER, UNTIL JUST TENDER
REMOVE FROM HEAT AND DRAIN
REMOVE AND DISCARD THE SACHET
SEASON TO TASTE
DEGREASE AS NECESSARY
ADD THE VEGETABLES AND SERVE IMMEDIATELY
OR REMOVE THE MEAT FROM THE SAUCE AND SERVE EACH PORTION HOT, GARNISHED WITH VEGETABLES AND STRAINED SAUC
Nutrition Facts
Amount Per Serving:
Calories 288 - Calories from Fat 127
Percent Total Calories From: Fat 44%, Protein 34%, Carbohydrate 22%
Totals and Percent Daily Values (2000 calories): Fat 14g, Saturated Fat 4g, Cholesterol 71mg, Sodium 371mg, Total Carbohydrate 16g, Dietary Fiber 1g, Sugars 0g, Protein 24g, Vitamin A 5390 units, Vitamin C 13 units, Calcium 0 units, Iron 3 units
| 1/4 | cup clarified unsalted butter |
| 1 | cup brunoise onion |
| 3 | cups sliced mushrooms |
| 1/4 | cup white wine |
| 2 | tablespoons tomato paste |
| 2 | teaspoons prepared mustard |
| 3 | cups brown sauce or demiglace |
| 1 | cup sour cream |
| salt, to taste | |
| white pepper, to taste | |
| 2 | pounds beef tenderloin tip |
| 1/4 | cup peanut oil |
HEAT BUTTER IN A SKILLET, OVER A MEDIUM FLAME
ADD THE ONIONS AND MUSHROOMS
SAUTE UNTIL TENDER, WITHOUT BROWNING
ADD WINE, RAISE HEAT, AND REDUCE BY HALF
STIR IN MUSTARD, TOMATO PASTE, AND DEMIGLAZE
HEAT AND STIR UNTIL THICKENED
REMOVE FROM HEAT, STIR IN SOUR CREAM
KEEP WARM, WITHOUT ALLOWING TO SIMMER
SLICE THE BEEF INTO 1/2x1-1/2 INCH STRIPS
HEAT OIL IN A LARGE SKILLET, OVER A MODERATE FLAME
ADD THE BEEF IN SMALL BATCHES AND SAUTE UNTIL JUST BROWNED ON ALL SIDES
REMOVE MEAT FROM THE PAN AND DRAIN OFF ALL OF THE FAT COMBINE THE BEEF WITH THE MUSHROOM SAUCE MIXTURE IN THE SKILLET, OVER A MEDIUM FLAME
BRING JUST TO A SIMMER
SEASON TO TASTE
SERVE HOT, WITH NOODLES OR SPAETZL
Nutrition Facts
Amount Per Serving:
Calories 435 - Calories from Fat 295
Percent Total Calories From: Fat 68%, Protein 24%, Carbohydrate 7%
Totals and Percent Daily Values (2000 calories): Fat 33g, Saturated Fat 12g, Cholesterol 99mg, Sodium 606mg, Total Carbohydrate 8g, Dietary Fiber 0g, Sugars 0g, Protein 26g, Vitamin A 355 units, Vitamin C 3 units, Calcium 0 units, Iron 4 units
| 2 | pounds beef flank steak |
| 1/2 | cup soy sauce |
| 2 | tablespoons dry white wine |
| 2 | tablespoons cornstarch |
| 6 | cups broccoli florets |
| 1 | tablespoon minced ginger |
| 2 | tablespoons minced garlic |
| 2 | tablespoons minced scallions |
| 1/3 | cup peanut oil |
| 1/2 | teaspoon kosher salt |
| 1/4 | cup unsalted chicken stock |
PLACE STEAK IN FREEZER, UNTIL FIRM
SLICE THINLY, ACROSS THE GRAIN INTO SMALL STRIPS
COMBINE WITH SOY, WINE, AND CORNSTARCH-MIX WELL
COVER AND CHILL FOR 60-90 MINUTES
HEAT 3 TABLESPOONS OIL IN A WOK, OVER A MODERATE FLAME
ADD BEEF IN SMALL BATCHES AND BROWN LIGHTLY ON ALL SIDES REMOVE FROM WOK, SET ASIDE
HEAT REMAINING OIL IN A WOK, OVER A MODERATE FLAME
ADD THE GINGER, GARLIC, SCALLIONS, AND SALT
STIR-FRY FOR 10 SECONDS
ADD THE BROCCOLI AND STIR-FRY FOR 2-3 MINUTES, UNTIL TENDER-CRISP
ADD THE BROTH AND MEAT-TOSS TO MIX WELL
HEAT THOROUGHLY
SERVE HOT, WITH RIC
Nutrition Facts
Amount Per Serving:
Calories 167 - Calories from Fat 96
Percent Total Calories From: Fat 58%, Protein 31%, Carbohydrate 11%
Totals and Percent Daily Values (2000 calories): Fat 11g, Saturated Fat 3g, Cholesterol 30mg, Sodium 661mg, Total Carbohydrate 4g, Dietary Fiber 0g, Sugars 0g, Protein 13g, Vitamin A 513 units, Vitamin C 32 units, Calcium 0 units, Iron 2 units
| 2 | pounds beef flank steak |
| 1/2 | cup soy sauce |
| 2 | tablespoons white wine |
| 2 | tablespoons cornstarch |
| 6 | cups bias-cut trimmed green beans |
| 1 | tablespoon minced ginger |
| 2 | tablespoons minced garlic |
| 2 | tablespoons minced |
| 1/3 | cup peanut oil |
| 1/2 | teaspoon kosher salt |
| 1/4 | cup unsalted chicken stock |
PLACE STEAK IN FREEZER, UNTIL FIRM
SLICE THINLY, ACROSS THE GRAIN INTO THIN STRIPS
COMBINE WITH SOY, WINE, AND CORNSTARCH-MIX WELL
COVER AND CHILL FOR 60-90 MINUTES
HEAT 3 TABLESPOONS OIL IN A WOK, OVER A MODERATE FLAME
ADD BEEF IN SMALL BATCHES AND BROWN LIGHTLY ON ALL SIDES REMOVE FROM WOK, SET ASIDE
HEAT REMAINING OIL IN WOK, OVER A MODERATE FLAME
ADD THE GINGER, GARLIC, SCALLIONS, AND SALT
STIR-FRY FOR 10 SECONDS
ADD THE GREEN BEANS AND STIR-FRY FOR 1-2 MINUTES, UNTIL TENDER-CRISP
ADD THE STOCK AND MEAT-TOSS TO MIX WELL
HEAT THOROUGHLY
SERVE HOT, WITH RIC
Nutrition Facts
Amount Per Serving:
Calories 173 - Calories from Fat 97
Percent Total Calories From: Fat 56%, Protein 29%, Carbohydrate 14%
Totals and Percent Daily Values (2000 calories): Fat 11g, Saturated Fat 3g, Cholesterol 30mg, Sodium 662mg, Total Carbohydrate 6g, Dietary Fiber 1g, Sugars 0g, Protein 13g, Vitamin A 539 units, Vitamin C 8 units, Calcium 0 units, Iron 2 units
| 2 | pounds beef flank steak |
| 1/2 | cup soy sauce |
| 2 | tablespoons white wine |
| 2 | tablespoons cornstarch |
| 6 | cups sliced mushrooms |
| 1 | tablespoon minced ginger |
| 2 | tablespoons minced garlic |
| 2 | tablespoons minced scallions |
| 1/3 | cup peanut oil |
| 1/2 | teaspoon kosher salt |
| 1/4 | cup unsalted chicken stock |
PLACE STEAK IN FREEZER, UNTIL FIRM
SLICE THINLY, ACROSS THE GRAIN
COMBINE WITH SOY, WINE, AND CORNSTARCH-MIX WELL
COVER AND CHILL FOR 60-90 MINUTES
HEAT 3 TABLESPOONS OIL IN A WOK, OVER A MODERATE FLAME
ADD BEEF IN SMALL BATCHES AND BROWN LIGHTLY ON ALL SIDES REMOVE FROM WOK, SET ASIDE
HEAT REMAINING OIL IN WOK, OVER A MODERATE FLAME
ADD THE GINGER, GARLIC, SCALLIONS, AND SALT
STIR-FRY FOR 10 SECONDS
ADD THE MUSHROOMS AND STIR-FRY FOR 1 MINUTE, UNTIL TENDER-CRISP
ADD THE BROTH AND MEAT-TOSS TO MIX WELL
HEAT THOROUGHLY
SERVE HOT, WITH RIC
Nutrition Facts
Amount Per Serving:
Calories 163 - Calories from Fat 96
Percent Total Calories From: Fat 59%, Protein 30%, Carbohydrate 10%
Totals and Percent Daily Values (2000 calories): Fat 11g, Saturated Fat 3g, Cholesterol 30mg, Sodium 653mg, Total Carbohydrate 4g, Dietary Fiber 0g, Sugars 0g, Protein 12g, Vitamin A 4 units, Vitamin C 2 units, Calcium 0 units, Iron 2 units
| 12 | whole large green bell peppers |
| 2 | cups long grain rice |
| 2 | cups finely minced onions |
| 2 | teaspoons very finely minced garlic |
| 1/3 | cup vegetable oil |
| 2 | pounds cooked ground round |
| 2 | cups tomato sauce |
| kosher salt, to taste | |
| pepper, to taste | |
| 6 | cups heated tomato sauce |
HALVE PEPPERS LENGTHWISE, REMOVE AND DISCARD SEEDS AND PITH
BLANCH IN BOILING-SALTED WATER FOR 5 MINUTES, REFRESH IN COLD WATER, AND DRAIN WELL
BOIL, STEAM, OR BAKE THE RICE UNTIL COOKED, COOL
HEAT THE OIL IN A SKILLET, OVER A MEDIUM FLAME
ADD THE ONIONS AND GARLIC
HEAT AND STIR FOR 8-10 MINUTES, UNTIL LIGHTLY BROWNED, COOL COMBINE SAUTEED VEGETABLES, RICE, MEAT, AND 2 CUPS TOMATO SAUCE-MIX WELL
SEASON TO TASTE WITH SALT AND PEPPER
FILL EACH PEPPER HALF WITH 4 OUNCES OF THE MEAT MIXTURE ARRANGE THE FILLED PEPPERS IN A BAKING PAN
POUR HOT WATER OR STOCK INTO PAN, AROUND PEPPERS, TO A DEPTH OF 1/4-INCH
BAKE @ 350 DEGREES FOR 30-45 MINUTES, UNTIL TOPS ARE LIGHTLY BROWNED
SERVE HOT, WITH 2 OUNCES SAUC
Nutrition Facts
Amount Per Serving:
Calories 230 - Calories from Fat 120
Percent Total Calories From: Fat 52%, Protein 14%, Carbohydrate 34%
Totals and Percent Daily Values (2000 calories): Fat 13g, Saturated Fat 4g, Cholesterol 32mg, Sodium 561mg, Total Carbohydrate 20g, Dietary Fiber 1g, Sugars 0g, Protein 8g, Vitamin A 1017 units, Vitamin C 45 units, Calcium 0 units, Iron 2 units
| 10 | pounds large dice boneless lean pork |
| 1 | whole onion |
| 2 | whole cloves, stuck into onion |
| 1 | stalk celery, tied in a sachet |
| 1 | whole carrot, tied in a sachet |
| 1 | whole leek, tied in a sachet |
| 5 | sprigs parsley, tied in a sachet |
| 1 | whole bay leaf, tied in a sachet |
| 4 | teaspoons kosher salt |
| 1/8 | teaspoon thyme |
| 10 | cups white stock |
| 1/2 | cup clarified unsalted butter |
| 1/2 | cup flour |
| 5 | egg yolks |
| 2 | cups cream |
BLANCH MEAT BRIEFLY IN BOILING WATER
DRAIN, RINSE IN COLD WATER, AND DRAIN WELL
COMBINE MEAT, SACHET, SALT, THYME, CLOVE-STUDDED ONION, AND STOCK TO COVER IN A STOCKPOT, OVER A MODERATE FLAME
BRING TO A BOIL, SKIM WELL, REDUCE HEAT, COVER, AND SIMMER SLOWLY FOR 90 MINUTES, UNTIL MEAT IS TENDER
REMOVE FROM HEAT AND SKIM WELL
STRAIN WELL, RESERVING STOCK AND MEAT, AND DISCARDING THE SACHET AND ONION
SIMMER THE STOCK, OVER A MODERATE FLAME, UNTIL REDUCED TO 5 CUPS
HEAT CLARIFIED BUTTER IN A SMALL SKILLET, OVER A MEDIUM FLAME WHISK IN FLOUR AND COOK TO MAKE A WHITE ROUX
VIGOROUSLY WHISK INTO THE REDUCED STOCK TO MAKE A VELOUTE SAUCE
SIMMER UNTIL WELL THICKENED AND NO RAW FLOUR TASTE REMAINS
REMOVE FROM HEAT
COMBINE EGGS AND CREAM-BEAT TO MIX WELL
STIR 2-3 TABLESPOONS HOT SAUCE INTO THE LIASON
STIR THE TEMPERED LIASON BACK INTO THE HOT SAUCE-MIX WELL ADD THE MEAT AND HEAT OVER A VERY LOW FLAME, WITHOUT BOILING
SEASON TO TASTE WITH LEMON JUICE, NUTMEG, SALT, AND WHITE PEPPER
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 408 - Calories from Fat 212
Percent Total Calories From: Fat 52%, Protein 42%, Carbohydrate 6%
Totals and Percent Daily Values (2000 calories): Fat 24g, Saturated Fat 10g, Cholesterol 168mg, Sodium 529mg, Total Carbohydrate 7g, Dietary Fiber 0g, Sugars 0g, Protein 42g, Vitamin A 1309 units, Vitamin C 5 units, Calcium 0 units, Iron 2 units
| 10 | pounds large dice boneless |
| 1 | whole onion |
| 2 | whole cloves, stuck into onion |
| 1 | stalk celery, tied in a sachet |
| 1 | whole carrot, tied in a sachet |
| 1 | whole leek, tied in a sachet |
| 5 | sprigs parsley, tied in a sachet |
| 1 | whole bay leaf, tied in a sachet |
| 4 | teaspoons kosher salt |
| 1/8 | teaspoon thyme |
| 10 | cups white stock |
| 1/2 | cup clarified unsalted butter |
| 1/2 | cup flour |
| 5 | egg yolks |
| 2 | cups cream |
BLANCH MEAT BRIEFLY IN BOILING WATER
DRAIN, RINSE IN COLD WATER, AND DRAIN WELL
COMBINE MEAT, SACHET, SALT, THYME, CLOVE-STUDDED ONION, AND STOCK TO COVER IN A STOCKPOT, OVER A MODERATE FLAME
BRING TO A BOIL, SKIM WELL, REDUCE HEAT, COVER, AND SIMMER SLOWLY FOR 90 MINUTES, UNTIL MEAT IS TENDER
REMOVE FROM HEAT AND SKIM WELL
STRAIN WELL, RESERVING STOCK AND MEAT, AND DISCARDING THE SACHET AND ONION
SIMMER THE STOCK, OVER A MODERATE FLAME, UNTIL REDUCED TO 5 CUPS
HEAT CLARIFIED BUTTER IN A SMALL SKILLET, OVER A MEDIUM FLAME WHISK IN FLOUR AND COOK TO MAKE A WHITE ROUX
VIGOROUSLY WHISK INTO THE REDUCED STOCK TO MAKE A VELOUTE SAUCE
SIMMER UNTIL WELL THICKENED AND NO RAW FLOUR TASTE REMAINS
REMOVE FROM HEAT
COMBINE EGGS AND CREAM-BEAT TO MIX WELL
STIR 2-3 TABLESPOONS HOT SAUCE INTO THE LIASON
STIR THE TEMPERED LIASON BQCK INTO THE HOT SAUCE-MIX WELL ADD THE MEAT AND HEAT OVER A VERY LOW FLAME, WITHOUT BOILING
SEASON TO TASTE WITH LEMON JUICE, NUTMEG, SALT, AND WHITE PEPPER
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 888 - Calories from Fat 364
Percent Total Calories From: Fat 41%, Protein 11%, Carbohydrate 48%
Totals and Percent Daily Values (2000 calories): Fat 40g, Saturated Fat 6g, Cholesterol 68mg, Sodium 2283mg, Total Carbohydrate 106g, Dietary Fiber 41g, Sugars 0g, Protein 25g, Vitamin A 64781 units, Vitamin C 121 units, Calcium 0 units, Iron 27 units
| 6 | pounds boneless beef chuck |
| 4 | ounces rendered bacon fat |
| 1 | pound medium dice onion |
| 2 | tablespoons minced garlic |
| 4 | ounces flour |
| 8 | ounces tomato puree |
| 2 | cups brown stock |
| 4 | cups red Burgundy |
| 1/4 | teaspoon thyme |
| 1 | sprig celery leaves |
| 1 | whole bay leaf |
| 1 | pound cooked bacon |
| 1 | pound pearl onions, browned in butter |
| 1 | pound mushroom cap, browned in butter |
| cup cooked egg noodles |
CUT MEAT INTO 1-INCH CUBES
HEAT FAT IN A BRAZIER, OVER A MODERATE FLAME, UNTIL VERY HOT ADD MEAT AND STIR TO BROWN WELL ON ALL SIDES
ADD ONIONS AND GARLIC
HEAT AND STIR UNTIL ONIONS ARE GOLDEN BROWN
ADD THE FLOUR AND STIR TO MAKE A ROUX
COOK TO A LIGHT BROWN COLOR
STIR IN TOMATO PUREE, RED WINE, AND STOCK
BRING TO A BOIL, REDUCE HEAT, AND SIMMER UNTIL THICKENED
TIE THE BAY LEAF, THYME, AND CELERY LEAVES IN CHEESECLOTH FOR A SACHET
ADD THE SACHET TO THE THICKENED SAUCE
COVER AND PLACE INTO A 325 DEGREE OVEN FOR 1-1/2 TO 2 HOURS, UNTIL TENDER
REMOVE AND DISCARD THE SACHET
SEASON TO TASTE
DEGREASE AS NECESSARY
ARRANGE EACH PORTION OVER A BED OF NOODLES
GARNISH WITH BACON PIECES, PEARL ONIONS, AND MUSHROOM CAPS
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 388 - Calories from Fat 207
Percent Total Calories From: Fat 53%, Protein 29%, Carbohydrate 11%
Totals and Percent Daily Values (2000 calories): Fat 23g, Saturated Fat 9g, Cholesterol 92mg, Sodium 457mg, Total Carbohydrate 11g, Dietary Fiber 0g, Sugars 0g, Protein 28g, Vitamin A 131 units, Vitamin C 12 units, Calcium 0 units, Iron 4 units
| 10 | pounds trimmed fresh beef brisket |
| 1 | cup large dice onion |
| 1 | cup large dice carrot |
| 1 | cup large dice celery |
| 2 | tablespoons minced garlic |
| 1 | whole bay leaf |
| 1/2 | teaspoon peppercorns |
| 2 | whole cloves |
| 6 | sprigs parsley |
| kosher salt, to taste |
COMBINE MEAT AND WATER TO COVER IN A STOCKPOT, OVER A MODERATE FLAME
HEAT TO A BOIL, REDUCE HEAT, AND SKIM CAREFULLY
ADD THE REMAINING INGREDIENTS AND SIMMER UNTIL MEAT IS TENDER
SLICE THE MEAT ACROSS THE GRAIN
SERVE HOT OR COLD, ACCOMPANIED BY HORSERADISH SAUCE, HORSERADISH, OR MUSTARD
GARNISH HOT SERVICE WITH VEGETABLE BOILED IN COOKING LIQUI
Nutrition Facts
Amount Per Serving:
Calories 567 - Calories from Fat 435
Percent Total Calories From: Fat 77%, Protein 22%, Carbohydrate 1%
Totals and Percent Daily Values (2000 calories): Fat 48g, Saturated Fat 19g, Cholesterol 133mg, Sodium 170mg, Total Carbohydrate 2g, Dietary Fiber 0g, Sugars 0g, Protein 31g, Vitamin A 1306 units, Vitamin C 2 units, Calcium 0 units, Iron 3 units
| 10 | pounds beef or veal shank |
| 1 | cup large dice onion |
| 1 | cup large dice carrot |
| 1 | cup large dice celery |
| 2 | tablespoons minced garlic |
| 1 | whole bay leaf |
| 1/2 | teaspoon peppercorns |
| 2 | whole cloves |
| 6 | sprigs parsley |
| kosher salt, to taste |
COMBINE MEAT AND WATER TO COVER IN A STOCKPOT, OVER A MODERATE FLAME
HEAT TO A BOIL, REDUCE HEAT, AND SKIM CAREFULLY
ADD THE REMAINING INGREDIENTS AND SIMMER UNTIL MEAT IS TENDER
SLICE THE MEAT, ACROSS THE GRAIN
SERVE HOT OR COLD, ACCOMPANIED BY HORSERADISH SAUCE, HORSERADISH, OR MUSTARD
GARNISH HOT SERVICE WITH VEGETABLE BOILED IN COOKING LIQUI
Nutrition Facts
Amount Per Serving:
Calories 191 - Calories from Fat 36
Percent Total Calories From: Fat 19%, Protein 77%, Carbohydrate 4%
Totals and Percent Daily Values (2000 calories): Fat 4g, Saturated Fat 1g, Cholesterol 151mg, Sodium 210mg, Total Carbohydrate 2g, Dietary Fiber 0g, Sugars 0g, Protein 37g, Vitamin A 1306 units, Vitamin C 2 units, Calcium 0 units, Iron 2 units
| 10 | pounds beef short ribs |
| 1 | cup large dice onion |
| 1 | cup large dice carrot |
| 1 | cup large dice celery |
| 2 | tablespoons minced garlic |
| 1 | whole bay leaf |
| 1/2 | teaspoon peppercorns |
| 2 | whole cloves |
| 6 | sprigs parsley |
| kosher salt, to taste |
COMBINE MEAT AND WATER TO COVER IN A STOCKPOT, OVER A MODERATE FLAME
HEAT TO A BOIL, REDUCE HEAT, AND SKIM CAREFULLY
ADD THE REMAINING INGREDIENTS AND SIMMER UNTIL MEAT IS TENDER
SLICE THE MEAT, ACROSS THE GRAIN
SERVE HOT OR COLD, ACCOMPANIED BY HORSERADISH SAUCE, HORSERADISH, OR MUSTARD
GARNISH HOT SERVICE WITH VEGETABLE BOILED IN COOKING LIQUI
Nutrition Facts
Amount Per Serving:
Calories 315 - Calories from Fat 167
Percent Total Calories From: Fat 53%, Protein 44%, Carbohydrate 2%
Totals and Percent Daily Values (2000 calories): Fat 19g, Saturated Fat 8g, Cholesterol 107mg, Sodium 172mg, Total Carbohydrate 2g, Dietary Fiber 0g, Sugars 0g, Protein 35g, Vitamin A 1306 units, Vitamin C 2 units, Calcium 0 units, Iron 4 units
| 10 | pounds ham |
| 1 | cup large dice onion |
| 1 | cup large dice carrot |
| 1 | cup large dice celery |
| 2 | tablespoons minced garlic |
| 1 | whole bay leaf |
| 1/2 | teaspoon peppercorns |
| 2 | whole cloves |
| 6 | sprigs parsley |
| kosher salt, to taste |
COMBINE MEAT AND WATER TO COVER IN A STOCKPOT, OVER A MODERATE FLAME
HEAT TO A BOIL, REDUCE HEAT, AND SKIM CAREFULLY
ADD THE REMAINING INGREDIENTS AND SIMMER UNTIL MEAT IS TENDER
SLICE THE MEAT, ACROSS THE GRAIN
SERVE HOT OR COLD, ACCOMPANIED BY HORSERADISH SAUCE, HORSERADISH, OR MUSTARD
GARNISH HOT SERVICE WITH VEGETABLE BOILED IN COOKING LIQUI
Nutrition Facts
Amount Per Serving:
Calories 266 - Calories from Fat 94
Percent Total Calories From: Fat 35%, Protein 62%, Carbohydrate 3%
Totals and Percent Daily Values (2000 calories): Fat 10g, Saturated Fat 4g, Cholesterol 95mg, Sodium 2809mg, Total Carbohydrate 2g, Dietary Fiber 0g, Sugars 0g, Protein 41g, Vitamin A 1306 units, Vitamin C 2 units, Calcium 0 units, Iron 2 units
| 10 | pounds lamb shoulder |
| 1 | cup large dice onion |
| 1 | cup large dice carrot |
| 1 | cup large dice celery |
| 2 | tablespoons minced garlic |
| 1 | whole bay leaf |
| 1/2 | teaspoon peppercorns |
| 2 | whole cloves |
| 6 | sprigs parsley |
| kosher salt, to taste |
COMBINE MEAT AND WATER TO COVER IN A STOCKPOT, OVER A MODERATE FLAME
HEAT TO A BOIL, REDUCE HEAT, AND SKIM CAREFULLY
ADD THE REMAINING INGREDIENTS AND SIMMER UNTIL MEAT IS TENDER
SLICE THE MEAT ACROSS THE GRAIN
SERVE HOT OR COLD, ACCOMPANIED BY HORSERADISH SAUCE, HORSERADISH, OR MUSTARD
GARNISH HOT SERVICE WITH VEGETABLE BOILED IN COOKING LIQUI
Nutrition Facts
Amount Per Serving:
Calories 481 - Calories from Fat 351
Percent Total Calories From: Fat 73%, Protein 25%, Carbohydrate 2%
Totals and Percent Daily Values (2000 calories): Fat 39g, Saturated Fat 17g, Cholesterol 131mg, Sodium 165mg, Total Carbohydrate 2g, Dietary Fiber 0g, Sugars 0g, Protein 30g, Vitamin A 1306 units, Vitamin C 2 units, Calcium 0 units, Iron 3 units
| 10 | pounds leg of lamb |
| 1 | cup large dice onion |
| 1 | cup large dice carrot |
| 1 | cup large dice celery |
| 2 | tablespoons minced garlic |
| 1 | whole bay leaf |
| 1/2 | teaspoon peppercorns |
| 2 | whole cloves |
| 6 | sprigs parsley |
| kosher salt, to taste |
COMBINE MEAT AND WATER TO COVER IN A STOCKPOT, OVER A MODERATE FLAME
HEAT TO A BOIL, REDUCE HEAT, AND SKIM CAREFULLY
ADD THE REMAINING INGREDIENTS AND SIMMER UNTIL MEAT IS TENDER
SLICE THE MEAT, ACROSS THE GRAIN
SERVE HOT OR COLD, ACCOMPANIED BY HORSERADISH SAUCE, HORSERADISH, OR MUSTARD
GARNISH HOT SERVICE WITH VEGETABLE BOILED IN COOKING LIQUI
Nutrition Facts
Amount Per Serving:
Calories 233 - Calories from Fat 74
Percent Total Calories From: Fat 32%, Protein 65%, Carbohydrate 3%
Totals and Percent Daily Values (2000 calories): Fat 8g, Saturated Fat 3g, Cholesterol 116mg, Sodium 167mg, Total Carbohydrate 2g, Dietary Fiber 0g, Sugars 0g, Protein 38g, Vitamin A 1306 units, Vitamin C 2 units, Calcium 0 units, Iron 4 units
| 10 | pounds pork butt |
| 1 | cup large dice onion |
| 1 | cup large dice carrot |
| 1 | cup large dice celery |
| 2 | tablespoons minced garlic |
| 1 | whole bay leaf |
| 1/2 | teaspoon peppercorns |
| 2 | whole cloves |
| 6 | sprigs parsley |
| kosher salt, to taste |
COMBINE MEAT AND WATER TO COVER IN A STOCKPOT, OVER A MODERATE FLAME
HEAT TO A BOIL, REDUCE HEAT, AND SKIM CAREFULLY
ADD THE REMAINING INGREDIENTS AND SIMMER UNTIL MEAT IS TENDER
SLICE THE MEAT, ACROSS THE GRAIN
SERVE HOT OR COLD, ACCOMPANIED BY HORSERADISH SAUCE, HORSERADISH, OR MUSTARD
GARNISH HOT SERVICE WITH VEGETABLE BOILED IN COOKING LIQUI
Nutrition Facts
Amount Per Serving:
Calories 254 - Calories from Fat 101
Percent Total Calories From: Fat 40%, Protein 57%, Carbohydrate 3%
Totals and Percent Daily Values (2000 calories): Fat 11g, Saturated Fat 4g, Cholesterol 118mg, Sodium 203mg, Total Carbohydrate 2g, Dietary Fiber 0g, Sugars 0g, Protein 36g, Vitamin A 1315 units, Vitamin C 4 units, Calcium 0 units, Iron 3 units
| 10 | pounds pork shoulders |
| 1 | cup large dice onion |
| 1 | cup large dice carrot |
| 1 | cup large dice celery |
| 2 | tablespoons minced garlic |
| 1 | whole bay leaf |
| 1/2 | teaspoon peppercorns |
| 2 | whole cloves |
| 6 | sprigs parsley |
| kosher salt, to taste |
COMBINE MEAT AND WATER TO COVER IN A STOCKPOT, OVER A MODERATE FLAME
HEAT TO A BOIL, REDUCE HEAT, AND SKIM CAREFULLY
ADD THE REMAINING INGREDIENTS AND SIMMER UNTIL MEAT IS TENDER
SLICE THE MEAT, ACROSS THE GRAIN
SERVE HOT OR COLD, ACCOMPANIED BY HORSERADISH SAUCE, HORSERADISH, OR MUSTARD
GARNISH HOT SERVICE WITH VEGETABLE BOILED IN COOKING LIQUI
Nutrition Facts
Amount Per Serving:
Calories 279 - Calories from Fat 129
Percent Total Calories From: Fat 46%, Protein 51%, Carbohydrate 3%
Totals and Percent Daily Values (2000 calories): Fat 14g, Saturated Fat 5g, Cholesterol 122mg, Sodium 192mg, Total Carbohydrate 2g, Dietary Fiber 0g, Sugars 0g, Protein 35g, Vitamin A 1316 units, Vitamin C 4 units, Calcium 0 units, Iron 3 units
| 10 | pounds beef tongue |
| 1 | cup large dice onion |
| 1 | cup large dice carrot |
| 1 | cup large dice celery |
| 2 | tablespoons minced garlic |
| 1 | whole bay leaf |
| 1/2 | teaspoon peppercorns |
| 2 | whole cloves |
| 6 | sprigs parsley |
| kosher salt, to taste |
COMBINE MEAT AND WATER TO COVER IN A STOCKPOT, OVER A MODERATE FLAME
HEAT TO A BOIL, REDUCE HEAT, AND SKIM CAREFULLY
ADD THE REMAINING INGREDIENTS AND SIMMER UNTIL MEAT IS TENDER
SLICE THE MEAT, ACROSS THE GRAIN
SERVE HOT OR COLD, ACCOMPANIED BY HORSERADISH SAUCE, HORSERADISH, OR MUSTARD
GARNISH HOT SERVICE WITH VEGETABLE BOILED IN COOKING LIQUI
Nutrition Facts
Amount Per Serving:
Calories 408 - Calories from Fat 264
Percent Total Calories From: Fat 65%, Protein 27%, Carbohydrate 8%
Totals and Percent Daily Values (2000 calories): Fat 29g, Saturated Fat 13g, Cholesterol 158mg, Sodium 179mg, Total Carbohydrate 9g, Dietary Fiber 0g, Sugars 0g, Protein 27g, Vitamin A 1306 units, Vitamin C 8 units, Calcium 0 units, Iron 6 units
| 10 | pounds beef, cut into two pieces |
| 1/2 | cup olive oil |
| 1 | cup medium dice onion |
| 1 | cup medium dice celery |
| 1 | cup medium dice carrot |
| 3/4 | cup tomato puree |
| 10 | cups brown stock |
| 1 | whole bay leaf, tied in a sachet |
| 1 | sprig thyme, tied in a sachet |
| 6 | whole peppercorns, tied in a sachet |
| 1 | clove garlic, tied in a sachet |
| 1 | cup bread flour |
| 1 | pound steamed, batonnet carrot |
| 1 | pound steamed, batonnet celery |
| 1 | pound pearl onions, boiled and sauteed |
HEAT OIL IN A DUTCH OVEN, OVER A MODERATE FLAME
ADD MEAT AND BROWN WELL ON ALL SIDES, REMOVE FROM PAN
ADD THE DICED ONIONS, CELERY, AND CARROTS
HEAT AND STIR TO BROWN SLIGHTLY
ADD THE PUREE, STOCK, AND SACHET
HEAT TO A BOIL
RETURN THE MEAT TO THE POT
BAKE, COVERED, @ 300 DEGREES FOR 2-3 HOURS, UNTIL MEAT IS TENDER
REMOVE MEAT, KEEP WARM
REMOVE AND DISCARD SACHET
SKIM FAT FROM LIQUID, RESERVING 1/2 CUP
HEAT RESERVED FAT IN A SKILLET, OVER A MEDIUM FLAME
WHISK IN FLOUR
HEAT AND STIR TO A MEDIUM BROWN ROUX
HEAT REMAINING LIQUID TO A SIMMER
VIGOROUSLY WHISK IN THE ROUX AND SIMMER 15-20 MINUTES, UNTIL SLIGHTLY THICKENED
STRAIN WELL
SEASON TO TASTE
SLICE MEAT, ACROSS THE GRAIN
SERVE HOT, WITH GRAVY AND GARNISHED WITH CARROTS, CELERY, AND ONIONS
NOTE: CLASSICAL SERVICE OF THIS DISH INCLUDES THE ADDITION OF STEAMED TURNIPS BATONNE
Nutrition Facts
Amount Per Serving:
Calories 418 - Calories from Fat 239
Percent Total Calories From: Fat 57%, Protein 33%, Carbohydrate 10%
Totals and Percent Daily Values (2000 calories): Fat 27g, Saturated Fat 12g, Cholesterol 127mg, Sodium 441mg, Total Carbohydrate 10g, Dietary Fiber 1g, Sugars 0g, Protein 34g, Vitamin A 6486 units, Vitamin C 8 units, Calcium 0 units, Iron 4 units
| 3 | pounds sweetbreads |
| 1/4 | cup unsalted butter |
| 1 | cup medium dice onion |
| 1 | cup medium dice celery |
| 1 | cup medium dice carrot |
| 6 | cups heated demiglaze |
SOAK SWEETBREADS FOR 8-12 HOURS, IN SEVERAL CHANGES OF COLD WATER
DRAIN, BLANCH IN BOILING-SALTED WATER FOR 10 MINUTES (lemon juice or vinegar may be added to preserve whiteness)
DRAIN, RINSE IN COLD WATER, AND DRAIN WELL
REMOVE AND DISCARD MEMBRANE AND ANY CONNECTIVE TISSUE ARRANGE ONTO THE BACK OF A SHEETPAN, COVER WITH ANOTHER PAN, AND WEIGHT-DOWN FOR SEVERAL HOURS
CUT INTO INDIVIDUAL PORTIONS
HEAT THE BUTTER IN A LARGE BRAIZER OR DUTCH OVEN, OVER A MODERATE FLAME
ADD THE MIREPOIX, HEAT AND STIR UNTIL LIGHTLY BROWNED REMOVE FROM HEAT
ARRANGE THE SWEETBREADS ON TOP OF THE BROWNED MIREPOIX POUR THE DEMIGLAZE OVER THE SWEETBREADS
COVER AND BRAIZE IN A 325 DEGREE OVEN FOR 45-60 MINUTES REMOVE SWEETBREADS TO A HOTEL PAN, KEEP WARM
PLACE THE BRAIZER OR DUTCH OVEN OVER A MODERATE FLAME
BRING TO A BOIL AND REDUCE SLIGHTLY
STRAIN THROUGH A CHINOIS
SEASON TO TASTE
SERVE THE SWEETBREADS HOT, WITH 2 OUNCES SAUCE PER PORTIO
Nutrition Facts
Amount Per Serving:
Calories 445 - Calories from Fat 327
Percent Total Calories From: Fat 73%, Protein 17%, Carbohydrate 10%
Totals and Percent Daily Values (2000 calories): Fat 36g, Saturated Fat 13g, Cholesterol 316mg, Sodium 962mg, Total Carbohydrate 11g, Dietary Fiber 0g, Sugars 0g, Protein 19g, Vitamin A 3284 units, Vitamin C 49 units, Calcium 0 units, Iron 4 units
| 6 | pounds pork loin, cut into scallops |
| kosher salt, to taste | |
| pepper, to taste | |
| 1 | cup flour |
| 4 | beaten eggs |
| 4 | cups dry breadcrumbs |
| 1 | cup peanut oil |
| 1 | cup unsalted butter |
PLACE EACH PORK SCALLOP BETWEEN TWO PIECES OF MOISTENED PLASTIC WRAP
CAREFULLY FLATTEN WITHOUT TEARING
SEASON WITH SALT AND PEPPER
COMBINE EGGS AND MILK-MIX WELL
DREDGE MEAT IN FLOUR, PATTING WITH YOUR HANDS TO REMOVE ALL THE EXCESS
MOISTEN WITH EGG MIXTURE, ALLONG EXCESS TO DRIP OFF
COAT EVENLY WITH BREADCRUMBS, SHAKE OFF EXCESS
PLACE ONTO A SHEET OF WAXED PAPER AND CHILL TO SET COATING POUR OIL TO A DEPTH OF 1/4-INCH IN A SKILLET, OVER A MEDIUM FLAME
ADD THE MEAT IN SMALL BATCHES AND PAN-FRY UNTIL GOLDEN ON BOTH SIDES
DRAIN BRIEFLY ON A COOLING RACK AND REMOVE TO HEATED SERVING PLATES
HEAT BUTTER IN A SAUCEPAN, OVER A MODERATE FLAME, UNTIL LIGHTLY BROWNED
REMOVE FROM HEAT AND POUR 1 TABLESPOON OVER EACH CUTLET SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 419 - Calories from Fat 238
Percent Total Calories From: Fat 57%, Protein 28%, Carbohydrate 16%
Totals and Percent Daily Values (2000 calories): Fat 26g, Saturated Fat 10g, Cholesterol 129mg, Sodium 258mg, Total Carbohydrate 16g, Dietary Fiber 0g, Sugars 0g, Protein 29g, Vitamin A 350 units, Vitamin C 1 units, Calcium 0 units, Iron 2 units
| 6 | pounds veal scallops |
| salt, to taste | |
| pepper, to taste | |
| 1 | cup flour |
| 4 | beaten eggs |
| 4 | cups dry breadcrumbs |
| 1 | cup olive oil |
| 1 | cup unsalted butter |
PLACE EACH PIECE BETWEEN TWO PIECES OF MOISTENED PLASTIC WRAP
CAREFULLY FLATTEN WITHOUT TEARING
SEASON WITH SALT AND PEPPER
COMBINE EGGS AND MILK-MIX WELL
DREDGE MEAT IN FLOUR, PATTING WITH YOUR HANDS TO REMOVE ALL THE EXCESS
MOISTEN WITH EGG MIXTURE, ALLOWING THE EXCESS TO DRIP OFF
COAT EVENLY WITH BREADCRUMBS, SHAKE OFF EXCESS
PLACE ONTO A SHEET OF WAXED PAPER AND CHILL TO SET COATING POUR OIL TO A DEPTH OF 1/4-INCH IN A SKILLET, OVER A MEDIUM FLAME
ADD THE MEAT IN SMALL BATCHES AND PAN-FRY UNTIL GOLDEN ON BOTH SIDES
DRAIN BRIEFLY ON A COOLING RACK AND REMOVE TO HEATED SERVING PLATES
HEAT BUTTER IN A SAUCEPAN, OVER A MODERATE FLAME, UNTIL LIGHTLY BROWNED
REMOVE FROM HEAT AND POUR 1 TABLESPOON OVER EACH CUTLET SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 521 - Calories from Fat 293
Percent Total Calories From: Fat 56%, Protein 31%, Carbohydrate 13%
Totals and Percent Daily Values (2000 calories): Fat 33g, Saturated Fat 12g, Cholesterol 215mg, Sodium 291mg, Total Carbohydrate 16g, Dietary Fiber 0g, Sugars 0g, Protein 41g, Vitamin A 342 units, Vitamin C 0 units, Calcium 0 units, Iron 3 units
| 1/4 | cup vegetable oil |
| 1 | cup minced onion |
| 6 | pounds ground round |
| 4 | cups soft fresh breadcrumbs |
| 1 | cup milk |
| 1/2 | cup minced parsley |
| 1 | teaspoon basil |
| 2 | teaspoons kosher salt |
| 1 | teaspoon white pepper |
| 25 | slices bacon |
HEAT OIL IN A LARGE SKILLET, OVER A MEDIUM FLAME
ADD THE ONIONS AND SAUTE UNTIL SOFTENED, WITHOUT BROWNING REMOVE FROM HEAT AND ALLOW TO COOL
COMBINE ALL INGREDIENTS (except bacon)-MIX GENTLY BUT THOROUGHLY
DIVIDE INTO EQUAL 5-OUNCE PORTIONS
FORM AND SHAPE INTO 3/4-INCH THICK PATTIES
WRAP EACH WITH A SLICE OF BACON AND SECURE WITH A WOODEN PICK
PLACE ONTO A RACK IN A FOIL-WRAPPED BAKING PAN
BROIL TO BROWN WELL ON BOTH SIDES
THEN BAKE @ 375 DEGREES UNTIL JUST PINK IN THE MIDDLE
REMOVE WOODEN PICKS
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 552 - Calories from Fat 409
Percent Total Calories From: Fat 74%, Protein 16%, Carbohydrate 9%
Totals and Percent Daily Values (2000 calories): Fat 45g, Saturated Fat 17g, Cholesterol 110mg, Sodium 555mg, Total Carbohydrate 13g, Dietary Fiber 0g, Sugars 0g, Protein 23g, Vitamin A 106 units, Vitamin C 6 units, Calcium 0 units, Iron 3 units
| 8 | lamb chops |
| vegetable oil | |
| 2 | cups sauce, as desired |
COAT CHOPS LIGHTLY IN OIL
GRILL OR BROIL, TURNING 60 DEGREES TO MARK ON EACH SIDE
SERVE HOT, MOISTENED WITH SAUCE AS DESIRED
suggested sauces include: maitre d'hotel butter, garlic butter, anchovy butter, bordelaise sauce, chasseur sauce, Madeira sauce, Perigueux sauce, brown mushroom sauce, brown Bercy sauce, Lyonnaise sauce, bernaise sauce, sauce Foyot, or sauce Choron
Nutrition Facts
Amount Per Serving:
Calories 202 - Calories from Fat 103
Percent Total Calories From: Fat 51%, Protein 49%, Carbohydrate 0%
Totals and Percent Daily Values (2000 calories): Fat 11g, Saturated Fat 4g, Cholesterol 86mg, Sodium 90mg, Total Carbohydrate 0g, Dietary Fiber 0g, Sugars 0g, Protein 25g, Vitamin A 0 units, Vitamin C 0 units, Calcium 0 units, Iron 2 units
| 20 | slices bacon |
| 20 | lamb kidneys |
| 1 | cup melted unsalted butter |
| 1/2 | teaspoon kosher salt |
| 1/2 | teaspoon pepper |
COOK BACON UNTIL CRISP, DRAIN WELL, AND KEEP WARM
SPLIT THE KIDNEYS IN HALF, LENGTHWISE
CUTOUT AND DISCARD THE WHITE FAT AND GRISTLE IN THE CENTER SKEWER THE KIDNEY HALVES WITH METAL OR SOAKED BAMBOO SKEWERS
BRUSH WITH THE MELTED BUTTER
SEASON WITH SALT AND PEPPER
BROIL CLOSE TO THE FLAME, JUST UNTIL SEARED ON THE OUTSIDE AND RARE IN THE MIDDLE (test as for a steak)
SERVE HOT, 4 KIDNEY HALVES WITH 2 SLICES BACON PER PORTIO
Nutrition Facts
Amount Per Serving:
Calories 424 - Calories from Fat 405
Percent Total Calories From: Fat 95%, Protein 4%, Carbohydrate 0%
Totals and Percent Daily Values (2000 calories): Fat 45g, Saturated Fat 21g, Cholesterol 88mg, Sodium 458mg, Total Carbohydrate 0g, Dietary Fiber 0g, Sugars 0g, Protein 5g, Vitamin A 720 units, Vitamin C 10 units, Calcium 0 units, Iron 0 units
| 1/4 | cup vegetable oil |
| 1 | cup minced onion |
| 6 | pounds ground lamb |
| 4 | cups soft fresh breadcrumbs |
| 1 | cup milk |
| 1/2 | cup minced parsley |
| 1 | teaspoon basil |
| 2 | teaspoons kosher salt |
| 1 | teaspoon white pepper |
| 25 | slices bacon |
HEAT OIL IN A LARGE SKILLET, OVER A MEDIUM FLAME
ADD THE ONIONS AND SAUTE UNTIL SOFTENED, WITHOUT BROWNING REMOVE FROM HEAT AND ALLOW TO COOL
COMBINE ALL INGREDIENTS (except bacon)-MIX GENTLY BUT THOROUGHLY
DIVIDE INTO EQUAL 5-OUNCE PORTIONS
FORM AND SHAPE INTO 3/4-INCH THICK PATTIES
WRAP EACH WITH A SLICE OF BACON AND SECURE WITH A WOODEN PICK
PLACE ONTO A RACK IN A FOIL-LINED BAKING PAN
BROIL TO BROWN WELL ON BOTH SIDES
THEN BAKE @ 375 DEGREES UNTIL NO LONGER PINK IN THE MIDDLE REMOVE WOODEN PICKS
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 438 - Calories from Fat 296
Percent Total Calories From: Fat 67%, Protein 21%, Carbohydrate 12%
Totals and Percent Daily Values (2000 calories): Fat 33g, Saturated Fat 14g, Cholesterol 97mg, Sodium 545mg, Total Carbohydrate 13g, Dietary Fiber 0g, Sugars 0g, Protein 23g, Vitamin A 106 units, Vitamin C 6 units, Calcium 0 units, Iron 3 units
| beef steak | |
| sauce |
suggested steaks include: rib, rib eye, strip loin, tenderloin, club, porterhouse, t-bone, sirloin, tri-tip, and chopped beef patties
suggested sauces include: maitre d'hotel butter, garlic butter, anchovy butter, bordelaise sauce, chasseur sauce, madeira sauce, perigueux sauce, brown mushroom sauce, brown bercy sauce, Lyonnaise sauce, bordelaise sauce, Foyot sauce, and Choron sauce
COAT STEAKS LIGHTLY WITH OIL, ALLOWING EXCESS TO DRIP OFF BROIL OR GRILL TO DESIRED DONENESS, TURNING ABOUT 60 DEGREES TO MARK WELL ON EACH SIDE
REMOVE FROM BROILER OR GRILL
SERVE HOT, WITH A SAUCE ON TOP OR TO THE SID
Nutrition Facts
Amount Per Serving:
Calories 3 - Calories from Fat 2
Percent Total Calories From: Fat 60%, Protein 40%, Carbohydrate 0%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 1mg, Sodium 1mg, Total Carbohydrate 0g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 0 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units
| 1/4 | cup vegetable oil |
| 1 | cup minced onion |
| 6 | pounds ground veal |
| 4 | cups soft fresh breadcrumbs |
| 1 | cup milk |
| 1/2 | cup minced parsley |
| 1 | teaspoon basil |
| 2 | teaspoons kosher salt |
| 1 | teaspoon white pepper |
| 25 | slices bacon |
HEAT OIL IN A LARGE SKILLET, OVER A MEDIUM FLAME
ADD THE ONIONS AND SAUTE UNTIL SOFTENED, WITHOUT BROWNING REMOVE FROM HEAT AND ALLOW TO COOL
COMBINE ALL INGREDIENTS (except bacon)-MIX GENTLY BUT THOROUGHLY
DIVIDE INTO EQUAL 5-OUNCE PORTIONS
FORM AND SHAPE INTO 3/4-INCH THICK PATTIES
WRAP EACH WITH A SLICE OF BACON AND SECURE WITH A WOODEN PICK
PLACE ONTO A RACK IN A FOIL-LINED BAKING PAN
BROIL TO BROWN WELL ON BOTH SIDES
THEN BAKE @ 375 DEGREES UNTIL JUST PINK IN THE MIDDLE
REMOVE WOODEN PICKS
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 370 - Calories from Fat 215
Percent Total Calories From: Fat 58%, Protein 28%, Carbohydrate 14%
Totals and Percent Daily Values (2000 calories): Fat 24g, Saturated Fat 9g, Cholesterol 107mg, Sodium 570mg, Total Carbohydrate 13g, Dietary Fiber 0g, Sugars 0g, Protein 26g, Vitamin A 106 units, Vitamin C 6 units, Calcium 0 units, Iron 2 units
| 6 | pounds veal shank or veal shoulder |
| 4 | ounces vegetable oil |
| 1 | pound medium dice onion |
| 2 | tablespoons minced garlic |
| 4 | ounces flour |
| 8 | ounces tomato puree |
| 6 | cups brown stock |
| 2 | cups dry white wine |
| 1 | whole bay leaf |
| 1/4 | teaspoon thyme |
| 1 | sprig celery leaves |
| 1 | pound large dice celery |
| 1 | pound large dice carrot |
| 1 | pound small pearl onions |
| 8 | ounces tomato concasse |
| 8 | ounces frozen peas, thawed |
CUT MEAT INTO 1-INCH CUBES
HEAT OIL IN A BRAZIER, OVER A MODERATE FLAME, UNTIL VERY HOT ADD MEAT AND STIR TO BROWN WELL ON ALL SIDES
ADD ONIONS AND GARLIC
HEAT AND STIR UNTIL ONIONS ARE GOLDEN BROWN
ADD THE FLOUR AND STIR TO MAKE A ROUX
COOK TO A LIGHT BROWN COLOR
STIR IN TOMATO PUREE, WHITE WINE, AND STOCK
BRING TO A BOIL, REDUCE HEAT, AND SIMMER UNTIL THICKENED
TIE THE BAY LEAF, THYME, AND CELERY LEAVES IN CHEESECLOTH FOR A SACHET
ADD THE SACHET TO THE THICKENED SAUCE C
OVER AND PLACE INTO A 325 DEGREE OVEN FOR 1-1/2 TO 2 HOURS, UNTIL TENDER
SIMMER THE CARROTS, CELERY, AND ONIONS SEPARATELY IN BOILING SALTED WATER, UNTIL JUST TENDER, AND DRAIN WELL
REMOVE THE SACHET FROM THE STEW
SEASON TO TASTE
DEGREASE AS NECESSARY
SERVE EACH PORTION HOT, GARNISHED WITH VEGETABLE
Nutrition Facts
Amount Per Serving:
Calories 253 - Calories from Fat 96
Percent Total Calories From: Fat 38%, Protein 37%, Carbohydrate 20%
Totals and Percent Daily Values (2000 calories): Fat 11g, Saturated Fat 3g, Cholesterol 95mg, Sodium 325mg, Total Carbohydrate 12g, Dietary Fiber 1g, Sugars 0g, Protein 24g, Vitamin A 5390 units, Vitamin C 13 units, Calcium 0 units, Iron 2 units
| 5 | cups sliced onions |
| 1/2 | cup unsalted butter |
| 1 | cup demiglaze or reduced brown stock |
| kosher salt | |
| pepper | |
| 10 | slices liver, about 4oz each (1/4-inch slices) |
| salt | |
| pepper | |
| flour | |
| clarified unsalted butter |
HEAT THE BUTTER IN A LARGE SKILLET, OVER A MEDIUM FLAME
ADD THE ONIONS, HEAT AND STIR UNTIL GOLDEN BROWN
ADD DEMIGLAZE, HEAT AND STIR TO GLAZE THE ONIONS
SEASON TO TASTE WITH SALT AND PEPPER
REMOVE FROM HEAT, KEEP WARM
SEASON THE LIVER WITH SALT AND PEPPER
DREDGE IN FLOUR, PATTING FIRMLY WITH YOUR HANDS TO REMOVE ALL THE EXCESS
HEAT THE CLARIFIED BUTTER IN A SKILLET, OVER A MEDIUM FLAME ADD THE LIVER AND PAN-FRY UNTIL BROWNED ON BOTH SIDES AND ONLY SLIGHTLY FIRM TO THE TOUCH (do not overcook)
SERVE EACH PORTION HOT, WITH 1-1/2 OUNCES SAUC
Nutrition Facts
Amount Per Serving:
Calories 130 - Calories from Fat 95
Percent Total Calories From: Fat 73%, Protein 5%, Carbohydrate 22%
Totals and Percent Daily Values (2000 calories): Fat 11g, Saturated Fat 7g, Cholesterol 31mg, Sodium 315mg, Total Carbohydrate 7g, Dietary Fiber 0g, Sugars 0g, Protein 2g, Vitamin A 744 units, Vitamin C 5 units, Calcium 0 units, Iron 0 units
| 1/4 | cup peanut oil |
| 3 | pounds minced onions |
| 1 | cup flour |
| 2 | teaspoons kosher salt |
| 1 | teaspoon black pepper |
| 5 | pounds large dice boneless beef chuck |
| 5 | cups dark beer |
| 5 | cups unsalted beef stock |
| 2 | whole bay leaves, tied in cheesecloth as for a sachet |
| 3 | sprigs thyme, tied in cheesecloth as for a sachet |
| 1/3 | bunch parsley, tied in cheesecloth as for a sachet |
| 8 | whole peppercorns, tied in cheesecloth as for a sachet |
| 1 | tablespoon sugar |
HEAT THE OIL IN A LARGE SAUCEPOT, OVER A MEDIUM FLAME
ADD THE ONIONS, HEAT AND STIR UNTIL GOLDEN
REMOVE FROM HEAT
COMBINE FLOUR, SALT, AND PEPPER-MIX WELL
DREDGE THE BEEF IN THE SEASONED FLOUR, PATTING FIRMLY WITH YOUR HANDS TO REMOVE ALL THE EXCESS
HEAT A SKILLET, OVER A MODERATE FLAME
ADD THE BEEF IN SMALL BATCHES AND BROWN ON ALL SIDES
REMOVE FROM PAN TO THE SAUCEPOT
REPEAT WITH REMAINING BEEF
DEGLAZE THE SKILLET WITH DARK BEER, THEN ADD TO THE SAUCEPOT
ADD THE STOCK, SACHET, AND SUGAR TO THE SAUCEPOT, AND SET OVER A HIGH FLAME
BRING TO A BOIL AND REMOVE FROM HEAT
COVER AND PLACE INTO AN OVEN
BAKE @ 325 DEGREES FOR 2-1/2 TO 3 HOURS, UNTIL VERY TENDER REMOVE FROM OVEN
DEGREASE AND ADJUST THE CONSISTENCY AND SEASONINGS AS NECESSARY
SERVE HOT, WITH PLAIN BOILED POTATOES TO THE SID
Nutrition Facts
Amount Per Serving:
Calories 352 - Calories from Fat 143
Percent Total Calories From: Fat 41%, Protein 34%, Carbohydrate 20%
Totals and Percent Daily Values (2000 calories): Fat 16g, Saturated Fat 5g, Cholesterol 92mg, Sodium 654mg, Total Carbohydrate 17g, Dietary Fiber 1g, Sugars 0g, Protein 30g, Vitamin A 29 units, Vitamin C 6 units, Calcium 0 units, Iron 4 units
| 6 | pounds boneless pork shoulder |
| 1 | onion, halved |
| 1 | tablespoon minced |
| 1 | tablespoon kosher salt |
| 1/4 | teaspoon freshly ground black pepper |
| 1 | teaspoon oregano |
| 1 | teaspoon ground cumin |
TRIM MOST OF FAT FROM PORK AND CUT INTO 1x2-INCH PIECES COMBINE WITH REMAINING INGREDIENTS IN A SAUCEPOT
ADD WATER TO BARELY COVER AND PLACE OVER A MODERATE FLAME BRING TO A BOIL, REDUCE HEAT, AND SIMMER SLOWLY UNTIL ALL WATER HAS EVAPORATED
IF MEAT IS NOT TENDER AT THIS POINT, ADD ADDITIONAL WATER AND COOK UNTIL EVAPORATED
REMOVE AND DISCARD ONIONS
RETURN MEAT TO PAN, OVER A VERY LOW FLAME
ALLOW MEAT TO COOK IN IT'S OWN RENDERED FAT, TURNING OFTEN, UNTIL BROWNED WELL AND CRUSTY ON ALL SIDES AND VERY TENDER REMOVE FROM PAN AND ALLOW TO COOL SLIGHTLY
SEPARATE FIBERS WITH A FORK TO SHRED
SERVE HOT OR AS A PART OF ANOTHER PREPARATIO
Nutrition Facts
Amount Per Serving:
Calories 347 - Calories from Fat 162
Percent Total Calories From: Fat 47%, Protein 51%, Carbohydrate 2%
Totals and Percent Daily Values (2000 calories): Fat 18g, Saturated Fat 6g, Cholesterol 152mg, Sodium 764mg, Total Carbohydrate 2g, Dietary Fiber 0g, Sugars 0g, Protein 44g, Vitamin A 199 units, Vitamin C 3 units, Calcium 0 units, Iron 3 units
| 4 | cups small dice onions |
| 1/2 | cup vegetable oil |
| 6 | pounds medium dice cooked corned beef |
| 6 | pounds peeled small dice, cooked red or white potatoes |
| 2 to 1 | cup unsalted beef stock |
| kosher salt, to taste | |
| pepper, to taste | |
| small dice green bell pepper | |
| small dice celery |
HEAT OIL IN A LARGE SKILLET, OVER A MEDIUM-MODERATE FLAME
ADD THE ONIONS, HEAT AND STIR FOR 4-5 MINUTES, UNTIL TENDER COMBINE ONIONS, BEEF, AND POTATOES-MIX WELL
ADD THE STOCK OR TOMATO SAUCE, JUST UNTIL WELL MOISTENED SEASON TO TASTE WITH SALT AND PEPPER
TRANSFER TO A LIGHTLY GREASED BAKING PAN
BAKE @ 350 DEGREES FOR 30 MINUTES
SERVE HOT
note: for alternate service, individual portions may be pan-frie
Nutrition Facts
Amount Per Serving:
Calories 435 - Calories from Fat 227
Percent Total Calories From: Fat 52%, Protein 21%, Carbohydrate 27%
Totals and Percent Daily Values (2000 calories): Fat 25g, Saturated Fat 7g, Cholesterol 107mg, Sodium 1324mg, Total Carbohydrate 29g, Dietary Fiber 1g, Sugars 0g, Protein 23g, Vitamin A 0 units, Vitamin C 36 units, Calcium 0 units, Iron 3 units
| 16 | veal rib chops |
| kosher salt | |
| white pepper | |
| 3 | cups flour |
| 5 | beaten eggs |
| 1/2 | cup half and half |
| 4 | cups dry breadcrumbs |
| 1 | cup clarified unsalted butter |
REMOVE CHINE AND FEATHERBONE FROM CHOPS
COVER WITH MOISTENED PLASTIC WRAP AND POUND TO HALF THE ORIGINAL THICKNESS
SEASON TO SALT AND PEPPER
DREDGE IN FLOUR, PATTING FIRMLY WITH YOUR HANDS TO REMOVE ALL THE EXCESS
COMBINE EGG AND HALF & HALF-MIX WELL
MOISTEN CHOPS WITH EGG MIXTURE, ALLOWING EXCESS TO DRIP OFF COAT EVENLY WITH BREADCRUMBS, SHAKING OFF EXCESS
HEAT BUTTER IN A SKILLET, OVER A MODERATE FLAME
ADD THE COATED CHOPS, BROWN WELL ON BOTH SIDES
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 318 - Calories from Fat 139
Percent Total Calories From: Fat 44%, Protein 10%, Carbohydrate 46%
Totals and Percent Daily Values (2000 calories): Fat 15g, Saturated Fat 9g, Cholesterol 102mg, Sodium 282mg, Total Carbohydrate 37g, Dietary Fiber 0g, Sugars 0g, Protein 8g, Vitamin A 566 units, Vitamin C 0 units, Calcium 0 units, Iron 2 units
| 16 | veal rib chops |
| 3/4 | pound thinly sliced Fontina cheese |
| 5 | teaspoons kosher salt |
| 1 | teaspoon white pepper |
| 3 | cups flour |
| 5 | beaten eggs |
| 1/2 | cup half and half |
| 4 | cups dry breadcrumbs |
| 1 | teaspoon rosemary |
| 1 | cup clarified unsalted butter |
REMOVE CHINE AND FEATHERBONE FROM CHOPS
CUT A POCKET INTO EACH
COVER WITH MOISTENED PLASTIC WRAP AND POUND SLIGHTLY TO ENLARGE EYE
STUFF THE CHOPS WITH THE CHEESE SLICES, BE SURE NONE IS STICKING OUT
PRESS THE EDGES TOGETHER AND POUND SLIGHTLY TO SEAL
SECURE WITH TOOTHPICKS OR A SKEWER TO SEAL
SEASON TO SALT AND PEPPER
DREDGE IN FLOUR, PATTING FIRMLY WITH YOUR HANDS TO REMOVE ALL THE EXCESS
COMBINE EGG AND HALF & HALF-MIX WELL
MOISTEN CHOPS WITH EGG MIXTURE, ALLOWING EXCESS TO DRIP OFF SPRINKLE WITH ROSEMARY
COAT EVENLY WITH BREADCRUMBS
HEAT BUTTER IN A SKILLET, OVER A MODERATE FLAME
ADD THE COATED CHOPS, BROWN WELL ON BOTH SIDES
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 402 - Calories from Fat 199
Percent Total Calories From: Fat 49%, Protein 13%, Carbohydrate 37%
Totals and Percent Daily Values (2000 calories): Fat 22g, Saturated Fat 13g, Cholesterol 127mg, Sodium 1114mg, Total Carbohydrate 37g, Dietary Fiber 0g, Sugars 0g, Protein 14g, Vitamin A 819 units, Vitamin C 0 units, Calcium 0 units, Iron 2 units
| 1 | whole onion |
| 2 | whole cloves |
| 7 | pounds large dice, lean boneless veal |
| 1 | whole bay leaf, tied in a sachet |
| 1/4 | bunch parsley, tied in a sachet |
| 6 | whole peppercorns, tied in a sachet |
| 2 | quarts water |
| 1 | tablespoon kosher salt |
| 1/4 | cup minced fresh dill weed |
| 1/4 | cup unsalted butter |
| 1/4 | cup flour |
| 2 | tablespoons strained fresh lemon juice |
| 1 | teaspoon brown sugar |
| 2 | tablespoons drained capers |
STUD THE ONION WITH THE CLOVES
COMBINE THE VEAL, STUDDED ONION, SACHET, WATER, AND SALT IN A SAUCEPOT, OVER A MODERATE FLAME
BRING TO A BOIL, REDUCE HEAT, AND SKIM WELL
ADD HALF THE MINCED DILL AND SIMMER FOR 2 HOURS
REMOVE FROM HEAT AND STRAIN, RESERVING THE BROTH AND DISCARDING THE ONION AND SACHET
HEAT THE BROTH IN A SAUCEPOT, OVER A MODERATE FLAME, UNTIL REDUCED BY HALF
HEAT THE BUTTER IN A SKILLET, OVER A MEDIUM FLAME
WHISK IN THE FLOUR, HEAT AND STIR TO A MAKE A BLONDE ROUX REMOVE FROM HEAT AND WHISK INTO THE REDUCED BROTH
STIR IN THE REMAINING INGREDIENTS-MIX WELL
ADD THE VEAL, UNTIL WARMED THROUGH
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 254 - Calories from Fat 78
Percent Total Calories From: Fat 31%, Protein 64%, Carbohydrate 5%
Totals and Percent Daily Values (2000 calories): Fat 9g, Saturated Fat 4g, Cholesterol 173mg, Sodium 627mg, Total Carbohydrate 3g, Dietary Fiber 0g, Sugars 0g, Protein 41g, Vitamin A 124 units, Vitamin C 2 units, Calcium 0 units, Iron 2 units
| 7 | pounds lean boneless lamb |
| 1 | whole onion |
| 2 | whole cloves |
| 1 | whole bay leaf, tied in a sachet |
| 6 | sprigs parsley, tied in a sachet |
| 6 | whole peppercorns, tied in a sachet |
| 2 | quarts water |
| 1 | tablespoon kosher salt |
| 2 | tablespoons minced fresh dill weed |
| 1/4 | cup unsalted butter |
| 1/4 | cup flour |
| 2 | tablespoons strained fresh lemon juice |
| 1 | teaspoon brown sugar |
| 2 | tablespoons minced fresh dill weed |
| 2 | tablespoons drained capers |
STUD THE ONION WITH THE CLOVES
COMBINE THE LAMB, ONION WITH CLOVES, SACHET, WATER, AND SALT IN A SAUCEPOT, OVER A MODERATE FLAME
BRING TO A BOIL, REDUCE HEAT, SKIM WELL, ADD 2 TABLESPOONS MINCED DILL, AND SIMMER FOR 2 HOURS
REMOVE FROM HEAT
STRAIN, RESERVING THE BROTH, DISCARD THE ONION, AND SACHET HEAT THE BROTH IN A SAUCEPOT, OVER A MODERATE FLAME, UNTIL REDUCED BY HALF
HEAT THE BUTTER IN A SKILLET, OVER A MEDIUM FLAME
WHISK IN THE FLOUR, HEAT AND STIR TO A MAKE A BLONDE ROUX REMOVE FROM HEAT AND WHISK INTO THE REDUCED BROTH
STIR IN THE REMAINING INGREDIENTS-MIX WELL
ADD THE LAMB, UNTIL WARMED THROUGH
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 551 - Calories from Fat 401
Percent Total Calories From: Fat 73%, Protein 25%, Carbohydrate 3%
Totals and Percent Daily Values (2000 calories): Fat 45g, Saturated Fat 20g, Cholesterol 149mg, Sodium 577mg, Total Carbohydrate 4g, Dietary Fiber 0g, Sugars 0g, Protein 34g, Vitamin A 207 units, Vitamin C 2 units, Calcium 0 units, Iron 4 units
| 5 | pounds well trimmed corned beef brisket |
| 2 | tablespoons whole grain mustard |
| 2 | tablespoons brown sugar |
COMBINE BEEF AND WATER TO COVER IN A STOCKPOT, OVER A MODERATE FLAME
BRING TO A BOIL, REDUCE HEAT, AND SIMMER FOR 2-3 HOURS, UNTIL FORK TENDER
REMOVE MEAT FROM LIQUID WITH A SLOTTED SPOON, DRAIN WELL PLACE ONTO A RACK IN A FOIL-LINED BAKING PAN
SPREAD WITH MUSTARD, SPRINKLE WITH BROWN SUGAR
BAKE @ 350 DEGREES FOR 20 MINUTES, UNTIL GLOSSY
CUT ACROSS THE GRAIN
SERVE HOT OR COLD, ACCOMPANIED BY HORSERADISH, HORSERADISH SAUCE, OR HOT MUSTAR
Nutrition Facts
Amount Per Serving:
Calories 378 - Calories from Fat 260
Percent Total Calories From: Fat 69%, Protein 29%, Carbohydrate 2%
Totals and Percent Daily Values (2000 calories): Fat 29g, Saturated Fat 10g, Cholesterol 148mg, Sodium 1744mg, Total Carbohydrate 2g, Dietary Fiber 0g, Sugars 0g, Protein 28g, Vitamin A 0 units, Vitamin C 24 units, Calcium 0 units, Iron 3 units