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. (…)
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). (…)
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. (…)
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. (…)
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. (…)
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. (…)
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. (…)
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 IV (Sauce)Pheasant with Champagne Cabbage V (Cabbage)Pheasant with Champagne Cabbage VI (Assembly)
Enjoy! (…)
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. (…)
Clarified Butter - Master Chefs
Servings: 6
Ingredients:
1/2 lb Butter, unsalted
Cut any amount of unsalted butter into pieces and melt slowly insaucepan. (…)