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 dishes
on a baking sheet. In each, put 1 teaspoon of jelly, 1 tablespoon of
cream and 1 piece of butter.

In a mixer, beat the egg whites on medium-high speed until they
form soft peaks. Gradually add vanilla sugar and lemon juice and
continue to beat until stiff and shiny.

Use a large rubber spatula to gently fold egg yolks and flour into
the beaten whites. Use a spatula to transfer 3 large mounds of the
mixture to each of the baking dishes; shape and smooth them. Bake
until puffed and golden (about 8 minutes.)

Serve immediately.

Source: New York’s Master Chefs, Bon Appetit Magazine
: Written by Richard Sax, Photographs by Nancy McFarland
: The Knapp Press, Los Angeles, 1985

Chef: Andy Kisler, Vienna 79 Restaurant, New York

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 Champagne
Cabbage I (Stock), Pheasant with Champagne Cabbage II (Stuffing),
Pheasant with Champagne Cabbage III (Sauce), Pheasant with Champagne
Cabbage IV (Pheasant), and Pheasant with Champagne Cabbage V (Cabbage).

To Assemble:
============

Place the leg-thigh portions of the Pheasants, skin side down and
short ends toward yourself between 2 sheets of plastic wrap; flatten
gently with a mallet or side of a cleaver.

Spread about 1/3 cup of stuffing on each portion and fold meat over
to form a 1/2-inch border on each of the 2 long sides.

Starting with a short side, roll the stuffing and meat into a
neat cylinder. Use kitchen twine to tie compactly, wrapping twine
around once lengthwise and 3 times crosswise. Chill, covered, until
firm (at least 30 minutes.)

Preheat oven to 450 F.

Heat 6 tablespoons of clarified butter in a large oven-proof
skillet.

Salt and pepper the stuffed leg packages and saute, shaking pan
occasionally, until golden on all sides (about 4 minutes.) Place
skillet in oven and roast for 4 minutes.

Return skillet to the top of stove over medium-high heat. Add
breast halves to the pan, skin side up, and sprinkle with salt and
pepper. Saute for 2 minutes, shaking pan occasionally.

Turn breasts skin side down, sprinkle with salt and pepper and
return to the oven until everything is tender (about 7 minutes.)

Transfer meat to work surface. Cut leg-thigh portions crosswise
into 1/2-inch-thick slices. Thinly slice breasts lengthwise on a
diagonal.

To Serve:
=========

Mound about 1/2 cup of cabbage in the center of each of 4 warmed
serving plates. Place leg-thigh slices around bottom of each plate,
overlapping slightly. Place breast slices in a fan pattern at top of
each plate, overlapping slightly. Spoon some sauce around the meat and
cabbage; serve the rest of the sauce separately.

Source: New York’s Master Chefs, Bon Appetit Magazine
: Written by Richard Sax, Photographs by Nancy McFarland
: The Knapp Press, Los Angeles, 1985

Chef: Andy Kisler, Vienna 79 Restaurant, New York

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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 heat
and add onion and sugar. Cook, stirring constantly, until lightly
golden (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 to 25 minutes.)

Adjust seasonings to taste. Cover and keep warm until served.

Source: New York’s Master Chefs, Bon Appetit Magazine
: Written by Richard Sax, Photographs by Nancy McFarland
: The Knapp Press, Los Angeles, 1985

Chef: Andy Kisler, Vienna 79 Restaurant, New York

—–

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 over
medium-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 cup
of butter, 1 or 2 pieces at a time, until smooth.

Adjust seasonings to taste with salt and pepper.

Source: New York’s Master Chefs, Bon Appetit Magazine
: Written by Richard Sax, Photographs by Nancy McFarland
: The Knapp Press, Los Angeles, 1985

Chef: Andy Kisler, Vienna 79 Restaurant, New York

—–

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 white
and process until smooth. With the processor running, add the cream
in a thin stream - then add the Port wine, salt and pepper.

Transfer to a bowl, and fold in the remaining stuffing
ingredients. Adjust seasonings to taste, and chill, covered.

Now go on to the next recipe and prepare the Pheasant Sauce.

Source: New York’s Master Chefs, Bon Appetit Magazine
: Written by Richard Sax, Photographs by Nancy McFarland
: The Knapp Press, Los Angeles, 1985

Chef: Andy Kisler, Vienna 79 Restaurant, New York

—–

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 and
carcasses of the two deboned pheasants. Roast until well browned,
stirring occasionally, for about 30 minutes.

Add remaining stock ingredients except the wine and continue to
roast for 10 more minutes.

Transfer solids to a stockpot, discarding any fat.

Place the roasting pan over high heat and add wine. Scrape away
all browned bits and boil, stirring, until wine is nearly evaporated.

Add 1 cup of water, and add this liquid to the stockpot.

Add cold water to cover, bring slowly to a boil, and skim well.

Lower heat, and simmer uncovered, 3 to 4 hours.

Strain the mixture, pressing down on solids to extract all of the
liquid; discard solids. Cool to room temperature and refrigerate.

When chilled, lift off any solidified fat from the surface and
discard.

Go on to the next recipe to prepare the Stuffing.

Source: New York’s Master Chefs, Bon Appetit Magazine
: Written by Richard Sax, Photographs by Nancy McFarland
: The Knapp Press, Los Angeles, 1985

Chef: Andy Kisler, Vienna 79 Restaurant, New York

—–

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 from
the pheasants and set aside. Remove the legs with thighs attached.
To bone each leg-thigh portion, use a sharp boning or paring knife to
slit the leg and thigh meat, cutting parallel to the bones. Carefully
scrape thigh meat away from the bone. Cut through the joint between
the leg and thigh, keeping meat in 1 piece. Scrape away all remaining
thigh meat and cut or pull out thighbone.

Use a cleaver to cut off the knob end of the leg. Scrape meat from
the gone and pull out the bone.

Refrigerate meat, covered. Reserve bones and carcasses for the
next recipe Pheasant Stock.

Source: New York’s Master Chefs, Bon Appetit Magazine
: Written by Richard Sax, Photographs by Nancy McFarland
: The Knapp Press, Los Angeles, 1985

Chef: Andy Kisler, Vienna 79 Restaurant, New York

—–

Pheasant With Champagne Cabbage Info

Servings: 4
Ingredients:

This is another recipe that simply has too many lines to fit neatly
into Meal Master version 8.01 It is broken up into six different
recipes 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!

Source: New York’s Master Chefs, Bon Appetit Magazine
: Written by Richard Sax, Photographs by Nancy McFarland
: The Knapp Press, Los Angeles, 1985

Chef: Andy Kisler, Vienna 79 Restaurant, New York

—–

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 in
flour, shaking off any excess.

Heat the clarified butter in a large skillet over medium-high
heat. Working in batches if necessary, saute salmon floured side
down, shaking the skillet occasionally to break the fish loose of the
bottom, until golden ( 1 1/2 to 2 minutes.)

Carefully turn salmon and brown the second side.

Transfer to warm serving plates, blotting up any excess fat from
the fish. Keep warm.

Pour off butter from the skillet and add wine, scraping up any
browned bits.

Add cream, anchovies and tomato and boil until very lightly
thickened, 2 to 3 minutes.

Lower heat and swirl in butter, 1 or 2 pieces at a time.

Add chives and adjust seasonings to taste.

Pour sauce over the fish, and garnish with broccoli florets, and
serve.

Source: New York’s Master Chefs, Bon Appetit Magazine
: Written by Richard Sax, Photographs by Nancy McFarland
: The Knapp Press, Los Angeles, 1985

Chef: Andy Kisler, Vienna 79 Restaurant, New York

—–

Clarified Butter - Master Chefs

Servings: 6
Ingredients:

1/2 lb Butter, unsalted

Cut any amount of unsalted butter into pieces and melt slowly in
saucepan. Skim off as much foam as possible from surface. Carefully
pour 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 or
freezer. One half pound of butter (2 sticks) yields about 3/4 cup
clarified butter.

Source: New York’s Master Chefs, Bon Appetit Magazine
: Written by Richard Sax, Photographs by Nancy McFarland
: The Knapp Press, Los Angeles, 1985

Chef: Andree Abramoff, Andree’s Mediterranean Restaurant, New York

—–