———————————FISH
FUME———————————
Fish bones (sole is best –
or use 1/2 salmon/sole) 2 tb Butter

1/2 md Onion, sliced

1/2 md Carrot, sliced

Bouquet Garni * 1 1/2 c Wine, white

1 c Stock, chicken OR

1 c Water

* Bouquet Garni is a cheesecloth bag with parsley, bay leaf,
oregano, thyme, and rosemary inside.) Fish Fume:
==========
Heat
the butter in a saucepan.
Add onion and carrot and cook briefly for
about 1 minute.
Add fish bones and continue to cook.
(Do not brown,
but cook until meat falls off.) Add bouquet garni, white wine and
chicken stock or water.
Bring to a boil and cook for 15 minutes.
Remove the bouquet garni.
Strain through chinois.
Reduce by half,
strain again, and reserve.
Source: Great Chefs of San Francisco,
Avon Books, 1984 Chef: Udo Nechutnys, The Miramonte Restaurant, San
Francisco, CA

1 c Milk

4 Egg yolks

1/3 c Sugar, plus

1 tb Sugar

1 c Butter, unsalted, at

– room temperature 4 oz Hazelnut Praline Paste *

Place a medium bowl in a larger bowl of ice water.
Set Aside.
Bring milk to the boiling point in a heavy saucepan over medium
heat.
Meanwhile, beat egg yolks in a large mixer bowl until smooth.
Gradually add 1/3 cup plus 1 tablespoon of sugar and continue
berating until the mixture is pale yellow and forms a ribbon when
beaters are lifted (about 7 minutes.) Gradually add boiling milk to
yolk mixture, beating constantly to avoid the yolk curdling.
Return
the mixture to the saucepan, and cook over low heat - stirring with
a wooden spoon, for 30 seconds.
Immediately pour custard into the
bowl set over ice water.
Cool, stirring occasionally.
Beat the
butter and praline paste in a large bowl until smooth and creamy.
Gradually beat in cooled custard.
Source: New York’s Master Chefs,
Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy
McFarland : The Knapp Press, Los Angeles, 1985

6 Egg whites, at room temp.

2 1/2 tb Sugar

2 1/2 c Sugar, powdered, sifted,

– plus more as needed 3/4 c Almonds, ground, blanched

Preheat the oven to 325 F.
Cut out three 10-inch parchment paper
circles and one 10-inch cardboard circle.
Set the parchment circles
on baking sheets.
Beat egg whites to soft peaks and gradually add 2
1/2 tablespoons of sugar and continue beating until stiff.
Combine
2 1/2 cups of powdered sugar and ground almonds; fold into egg
whites.
This mixture can now be used to form layers, or designs or
whatever your choose.
Simply spoon mixture into a pastry bag fitted
with the tip of your choice, and pipe your designs onto parchment
paper covered baking sheets.
Dust lightly with powdered sugar
(optional.) Then bake the your meringue until crisp and very
lightly golden (for designs about a half inch thick, it takes 25 to
30 minutes.) Cool on the finished baked meringue on racks.
Source:
New York’s Master Chefs, Bon Appetit Magazine : Written by Richard
Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles,
1985 Chef: Jean-Jacques Rachou, La Cote Basque Restaurant, New
York

1 c Jam, apricot

1/2 c Sugar

1/4 c Water

Combine jam, sugar and water in a heavy saucepan.
Mix well,
bring to a boil, then simmer until clear.
Source: Great Chefs of
San Francisco, Avon Books, 1984 Chef: Christian Iser, Fournou’s
Ovens, Stanford Court Hotel, : San Francisco, CA Pastry Chef: Jim
Dodge

1 1/2 lb Asparagus, medium/small

2 oz Butter, unsalted

2 c Cream, heavy

Salt (to taste) Pepper (to taste) Wash the asparagus and snap
off the white ends.
Set aside all tops and half that number of
ends.
Plunge the tops into a large pot of salted, boiling water and
cook until limp but not for too long.
(Note: Cook slightly longer
than for eating.
If undercooked, they will not process well; if
overcooked, they will taste earthy.) Drain the asparagus thoroughly
and, while still hot, run it through food processor with unsalted
butter for 3 - 4 minutes until smooth, scraping down the sides of
the processor frequently.
Meanwhile, chop asparagus ends to remove
the dry hard field cuts and simmer with cream.
Cook the ends slowly
for 20 minutes, then strain, pressing through gently.
Just before
serving, combine asparagus, butter and cream.
Heat slowly to just
below boiling point.
Adjust the seasonings to taste.
Preparation
time: 3/4 Hour 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

2 tb Oil, vegetable

6 lb Bones, beef, meaty

2 md Onions, trimmed, quartered

– don’t peel 2 lg Carrots, peeled, trimmed

– coarsely chopped 2 Celery, stalks, trimmed,

– coarsely chopped 1 Leek, trimmed, halved

– lengthwise, coarsely — chopped, (white and — green parts) 4
Garlic, cloves, unpeeled

1 bn Parsley, stems

2 c Water, plus more as needed

2 md Tomatoes, fresh or canned,

– cored, coarsely chopped 1/2 ts Thyme, dried, or

3 Thyme, sprigs

2 Bay leaf

2 Cloves

3/4 ts Salt, coarse

8 Peppercorns

Preheat oven to 450 F.
Put the oil in a roasting pan and heat
briefly in the oven.
Add the bones to the oil in the pan, toss to
coat and roast for 35 minutes.

Add the onions, carrots, celery, leek, garlic and parsley,
tossing them all to coat with fat.
Roast 30 minutes longer.
Remove
the pan from the oven and transfer the bones and vegetables to a
clean stockpot.
Drain off as much of the fat as possible.
Place the
roasting pan over medium-high heat (use 2 burners if necessary),
and add 2 cups of cold water and boil briefly.
Scrape up all of the
browned bits into the water.
Transfer the liquid to the stock pot
and add enough cold water to cover.
Bring slowly to a boil,
skimming off all of the froth that forms.
Lower the heat and add
tomatoes, thyme, bay leaves, cloves and salt.
Simmer uncovered for
6 to 8 hours adding water as necessary just to cover the
ingredients.
Skim whenever necessary.
Add peppercorns for the last
15 minutes of the simmering.
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,
and discard the solids.
Pour the stock into containers for storage
and label and date them.
The stock will “keep” for up to 3 days in
a refrigerator, and up to 6 months in a freezer.
Source: New York’s
Master Chefs, Bon Appetit Magazine : Written by Richard Sax,
Photographs by Nancy McFarland : The Knapp Press, Los Angeles,
1985