1/2 c Sugar

1/2 c Water

4 Egg whites, room temp.

1/4 ts Cream of tartar

2 c Cream, whipping, whipped

– to soft peaks 1 c Cocoa, unsweetened

4 oz Chocolate, semi-sweet,

– melted, cooled to room — temperature 3 tb Espresso powder,
instant

For Mousse:
===========
Heat sugar and water in heavy saucepan
over medium-low heat until sugar dissolves, stirring occasionally
and brushing down any crystals from sides of pan with brush dipped
in cold water.
Increase heat and boil until mixture registers 240 F
(soft ball stage) on a candy thermometer.
Meanwhile, beat egg
whites and cream of tartar until soft peaks form.
Slowly pour in
hot syrup, beating until mixture is cool, about 5 minutes Gently
fold in whipped cream, cocoa, melted chocolate and espresso.
Cover
and refrigerate for 1 hour.
Source: New York’s Master Chefs, Bon
Appetit Magazine : Written by Richard Sax, Photographs by Nancy
McFarland : The Knapp Press, Los Angeles, 1985 Chef: Michel
Fitoussi, 24 Fifth Avenue, New York

4 oz Chocolate, semi-sweet,

– melted 1/2 c Water, hot

2 c Cream, whipping

2 tb Rum, dark

Whisk together 4 ounces of semisweet chocolate and hot water;
cool to room temperature.
Whip cream until nearly stiff.
Gently
fold chocolate mixture and rum into whipped cream.
Source: New
York’s Master Chefs, Bon Appetit Magazine : Written by Richard Sax,
Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985
Chef: Seppi Renggli, The Four Seasons Restaurant, New York Owners:
Tom Margittai, and Paul Kovi Pastry: Bruno Comin

2 1/2 c Water, cold

1 md Onion, sliced

1 ea Carrot, sliced

1 ea Celery, stalk, sliced

1 ea Leek, (white part only),

– trimmed and sliced (opt) 3 ea Fennel, stalks, (opt)

1 ea Thyme, sprig, fresh, OR

1 pn Thyme, dried

Dill 1/2 ts Salt

4 ea Peppercorns, white

For Court Bouillon:
===================
Place water, onion,
carrot, celery, leek, fennel, thyme, dill, salt and 4 peppercorns
in a saucepan and bring to a boil.
Cover and simmer for 25 minutes.
Strain, and reserve the liquid.
Source: New York’s Master Chefs,
Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy
McFarland : The Knapp Press, Los Angeles, 1985 Chef: Seppi Renggli,
The Four Seasons Restaurant, New York Owners: Tom Margittai, and
Paul Kovi Pastry: Bruno Comin

8 oz Wine, white, dry

2 oz Juice, lemon

4 oz Cream, heavy

4 oz Butter

4 tb Shallots, chopped

Salt (to taste) Pepper (to taste) Oyster juice, from the –
shucked oysters In a saucepan, cook the shallots, white wine,
oyster juice and lemon juice until all of the liquid has
evaporated.
Add the cream and bring to a strong boil, whisking
constantly.
Whip in the small pieces of butter until melted.
Remove
from heat.
Season to taste with salt and pepper.
Strain through
fine sieve into another pan and keep warm.
Source: Great Chefs of
San Francisco, Avon Books, 1984 Chef: Max Schacher, Le Coquelicot,
Ross, Marin County, CA

1/4 lb Butter, unsalted

2 ea Ginger, thin slices,

– chopped 1 lg Shallot, chopped

1 sm Garlic, clove, chopped

1 sm Chili, green, seeded and

– chopped 1 tb Garam Masala (see any

– Indian cookbook) 1 tb Curry, powder (If Garam

– Masala is not — available, use 2 tb of — Curry powder) 1 tb
Juice, lemon

1 pn Turmeric, ground

Salt (to taste) Pepper (to taste) Blend all of the ingredients
in a food processor until smooth.
Source: Great Chefs of San
Francisco, Avon Books, 1984 Chef: Bruce LeFavour, Rose et Le
Favour, St.
Helena, : Napa Valley, California Pastry Chef: Ann
McKay

5 lb Duck, parts, (backs,

– necks, carcasses, and — giblets), (no livers) 2 lg Onions,
coarsely chopped

2 md Carrots, peeled, trimmed

– coarsely chopped 2 lg Celery, stalks, with leaves,

– trimmed, coarsely chopped 2 Garlic, cloves, crushed

1 bn Parsley, stems

2 Thyme, sprigs, OR

1 pn Thyme, dried

1 Bay leaf

1/2 ts Salt, coarse

6 Peppercorns

Wash duck parts well and place them in a large stockpot.
Add
cold water to cover by about 2 inches and slowly bring to a boil,
skimming all of the froth from the surface as it forms.
Lower the
heat and add all of the remaining ingredients except the
peppercorns.
Simmer, uncovered, for 3 hours.
Add water as needed to
cover the ingredients and skim when necessary.
Add peppercorns for
the last fifteen minutes of the simmering process.
Strain the
“soup” into a large bowl through a colander lined with a double
layer of dampened cheesecloth.
Gently press the solids to extract
all of the liquid possible.
Discard the solids and cool the liquid
to room temperature.
Refrigerate until chilled and lift off the
solid fat that forms at the surface.
Discard the fats.
Pour the
stock into containers for storage, label and date.
Stock keeps for
about 3 days in the refrigerator, and up to six months in the
freezer.
Yield: 3 to 4 quarts Source: New York’s Master Chefs, Bon
Appetit Magazine : Written by Richard Sax, Photographs by Nancy
McFarland : The Knapp Press, Los Angeles, 1985