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Salzburger Nockerl

Servings: 4
Ingredients:

4 ts Jelly, currant OR other           1/2 ts Vanilla
4 tb Cream, whipping                   1/2 lg Lemon, juice of
2 tb Butter, unsalted, cut in            4 lg Egg yolks
– 4 pieces                       1/2 c  Flour, all purpose,
9 lg Eggs, whites only                        – sifted
1/2 c  Sugar

Preheat oven to 450 F. Place 4 shallow 9-inch oval gratin disheson a baking sheet. In each, put 1 teaspoon of jelly, 1 tablespoon ofcream and 1 piece of butter.
In a mixer, beat the egg whites on medium-high speed until theyform soft peaks. Gradually add vanilla sugar and lemon juice andcontinue to beat [...]

Pheasant With Champagne Cabbage VI (Assembly)

Servings: 4
Ingredients:

Pheasants **                             Pheasant Sauce **
Pheasant Stock **                        Champagne Cabbage **
Mousseline Stuffing **              6 tb Butter, clarified **

** See recipes for Clarified Butter, Pheasant with ChampagneCabbage I (Stock), Pheasant with Champagne Cabbage II (Stuffing),Pheasant with Champagne Cabbage III (Sauce), Pheasant with ChampagneCabbage IV (Pheasant), and Pheasant with Champagne Cabbage V (Cabbage).
To Assemble:============
Place the leg-thigh portions of the Pheasants, skin side down andshort ends toward yourself between [...]

Pheasant With Champagne Cabbage V (Cabbage)

Servings: 4
Ingredients:

3 tb Butter, unsalted                         – julienne strips
1 md Onion, sliced                       1 c  Champagne OR
1 tb Sugar                               1 c  Wine, white, dry
1/2 ea Cabbage, bread white,               1 c  Cream, whipping
– cored, outer leaves              1 tb Vinegar, wine, white
– removed, shredded                1 ts Seeds, caraway
1 lg Apple, (MacIntosh OR              1/2 ts Salt
– Granny Smith) peeled,                 Pepper, black
– cored, cut into thin

For Champagne Cabbage:======================
Melt 3 tablespoons butter in a large skillet over medium-high heatand add onion and sugar. Cook, stirring constantly, until lightlygolden (about 5 minutes.)
Add cabbage and toss for 3 minutes.
Add remaining ingredients and lower heat to medium. Cook,uncovered, until cabbage is just tender and liquid is nearly absorbed(20 [...]

Pheasant With Champagne Cabbage IV (Sauce)

Servings: 4
Ingredients:

1 tb Sugar                             1/4 c  Butter, unsalted, chilled
3 tb Gin                                      – and cut into pieces
1 1/2 c  Stock, Pheasant **                       Salt (to taste)
3 tb Wine, red, dry                           Pepper (to taste)

** See recipes for Pheasant with Champagne Cabbage II (Stock)
For Pheasant Sauce:===================
Cook the sugar, without stirring, in small heavy saucepan overmedium-high heat until caramelized (about 4 minutes.)
Add gin and stock; boil until reduced by half.
Add wine and return to a boil. Lower heat and swirl in 1/4 cupof butter, [...]

Pheasant With Champagne III (Stuffing)

Servings: 4
Ingredients:

1/2 lg Breast, chicken (about 5            2 tb Leek, finely diced (white
– ounces) boned, skinned                – part only)
– cut into 1-inch pieces           2 tb Turnips, finely diced
1 lg Egg white                       1 1/2 tb Celery root, finely diced
1/4 c  Cream, whipping                          – (celeriac)
2 tb Wine, Port                          2 md Mushrooms, diced
1/2 ts Salt                                3 ea Sage, leaves, fresh,
Pepper, white, ground                    – chopped (or a pinch of
2 tb Carrot, finely diced                     – dried)  OR
– (brunoise cut - 1/8′             1 pn Sage, dried
– cubes)

For Mousseline Stuffing:========================
Puree chicken pieces in processor until smooth. Add egg whiteand process until smooth. With the processor running, add the creamin a thin stream - then add the Port wine, salt and pepper.
Transfer to a bowl, and fold in the remaining stuffingingredients. Adjust seasonings to taste, and chill, covered.
Now [...]

Pheasant With Champagne Cabbage II (Stock)

Servings: 2
Ingredients:

2    Bones, and carcasses of             3 lg Shallots, sliced
– 2 pheasants (@ 2 1/2             2 md Tomatoes, ripe, coarsely
– pounds each when whole)               – chopped
3 tb Oil, vegetable                      4 ea Bay leaves
1 md Onion, sliced                       4 ea Berry, Juniper, crushed
1 lg Carrot, peeled, trimmed,           20 ea Peppercorns
– sliced                       2 1/2 c  Wine, red, dry
1 lg Celery, stalk, trimmed,             1 c  Water or more
– sliced

For Pheasant Stock:===================
Preheat oven to 450 F.
Pour the vegetable oil into a roasting pan with the bones andcarcasses of the two deboned pheasants. Roast until well browned,stirring occasionally, for about 30 minutes.
Add remaining stock ingredients except the wine and continue toroast for 10 more minutes.
Transfer solids to a stockpot, [...]

Pheasant With Champagne Cabbage I (Pheasant)

Servings: 4
Ingredients:

2 lg Pheasants (about 2 1/2                   –
– pounds each)                          –

The Pheasant:=============
With a sharp boning knife, carefully remove each breast half fromthe pheasants and set aside. Remove the legs with thighs attached.To bone each leg-thigh portion, use a sharp boning or paring knife toslit the leg and thigh meat, cutting parallel to the bones. Carefullyscrape thigh meat away from [...]

Pheasant With Champagne Cabbage Info

Servings: 4
Ingredients:

This is another recipe that simply has too many lines to fit neatlyinto Meal Master version 8.01 It is broken up into six differentrecipes that you should capture before attempting the dish:
Pheasant with Champagne Cabbage I (Pheasant)Pheasant with Champagne Cabbage II (Stock)Pheasant with Champagne Cabbage III (Stuffing)Pheasant with Champagne Cabbage [...]

Fillet Of Salmon With Anchovies And Tomatoes

Servings: 4
Ingredients:

1 lb Salmon, fillets, trimmed,         1/2 md Tomato, ripe, cored,
– skin removed, cut into                – seeded, peeled, diced
– 2 ounce pieces on a              3 tb Butter, unsalted, chilled
– diagonal                              – cut into pieces
Flour, all purpose                  2 tb Chives, fresh, chopped
1/4 c  Butter, clarified **                     Salt (to taste)
1/4 c  Wine, white, dry                         Pepper (to taste)
1/2 c  Cream, whipping                     4 sm Broccoli, florets,
3 ea Anchovy, fillets, chopped                – (garnish)

** See recipe for Clarified Butter.
Pat salmon dry with paper towels. Dip 1 side of each piece inflour, shaking off any excess.
Heat the clarified butter in a large skillet over medium-highheat. Working in batches if necessary, saute salmon floured sidedown, shaking the skillet occasionally to break the fish [...]

Clarified Butter - Master Chefs

Servings: 6
Ingredients:

1/2 lb Butter, unsalted

Cut any amount of unsalted butter into pieces and melt slowly insaucepan. Skim off as much foam as possible from surface. Carefullypour off all clear golden liquid (this is the clarified butter),leaving all milky residue in bottom of pan (discard residue.)
Clarified butter keeps well, tightly sealed, in refrigerator orfreezer. One [...]