2 tb Butter, unsalted

8 md Shallots, roughly chopped

1 Garlic, clove, roughly

– chopped 1 Bouquet garni ***

750 ml Wine, red, dry

3 oz Marrow, veal, OR

3 oz Marrow, beef

2 tb Flour, all-purpose

3 c Veal Stock **

** Recipe for this ingredient can be found elsewhere in
database.
*** Bouquet garni is a bag made of cheesecloth containing
leek, parsley, thyme, and bay leaf tied inside of it.
It adds
flavor and aroma to your dish without leaving the solid herbs and
spices in the dish itself.
After use, the cheesecloth bag is
removed and discarded.
Heat butter in medium saucepan.
Add the
shallots and garlic and cook until soft, about 5 minutes.
Add
bouquet garni and wine; bring to a boil.
Meanwhile, in mixing bowl,
mash together marrow and flour with fork until nearly smooth.
Whisk
into wine mixture and boil gently, whisking occasionally, until
reduced by half.
Add Veal Stock and simmer gently until thickened
enough to coat a spoon lightly.
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

Roast the chicken bones in a roasting pan in the oven for 30
minutes, then add the vegetables and roast for 15 minutes more.
Transfer everything to a stockpot.

deglaze the roasting pan with a little water, scraping up the
little browned bits, and add them to the 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 stock 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.

5 lb Chicken, 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 chicken 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

1 md Onion, top and bottom cut

– off and reserved 1 Pepper, red bell, top and

– bottom cut off and re- — served 1 Pepper, green bell,
top

– and bottom cut off and — reserved 2 Corn, ears

2 tb Oil, vegetable or more

12 oz Beef, stew meat, (shin,

– chuck, or round) cut — into 1-inch cubes 1 tb Garlic, finely
chopped

2 1/2 tb Chili, powder

1 pn Pepper, red, ground

1 pn Pepper, black, ground

1/2 c Vermouth, dry OR

1/2 c Wine, white, dry

4 c Stock, veal *

3 c Cream, whipping

* Recipe for VEAL STOCK follows in another recipe file.
For
Chili-Corn Sauce:
=====================
Coarsely chop the reserved
trimmings from your onions and peppers; set aside.
Cut the whole
onion and peppers into a neat fine dice; set aside.
With a small
paring knife remove the corn kernels from the cob, reserving the
cobs, and combine kernels with the diced vegetable mixture.
In a
large heave saucepan heat 2 tablespoons of oil until very hot but
not smoking.
Add the meat cubes and stir over high heat, shaking
the pan, until the meat is nicely browned (about 7 minutes.) Add
the chopped vegetable trimmings to the meat and toss 4 to 5
minutes.
Add the garlic to the mixture and toss 2 minutes.
Add the
chili powder, ground red pepper and black pepper to the mixture and
stir for 2 minutes.
Add the vermouth and reduce the mixture for 2
minutes.
Add the Veal Stock and reserved corncobs and bring the
mixture to a boil, stirring.
Boil mixture gently, skimming any fat
from the surface frequently, until the stock has reduced to a light
syrupy consistency (20 minutes or more.) Add the cream and continue
to boil gently, skimming, until liquid is reduced and coats the
back of a spoon (about 8 minutes or longer.) Remove and discard
corncobs.
Strain half of the mixture into a clean saucepan, add
corn and vegetable mixture to strained liquid, boil for 2 minutes,
and set aside.
(Combine unstrained half and solids from strained
half and reserve as a stew for another meal.
Further cooking may be
necessary.) Source: New York’s Master Chefs, Bon Appetit Magazine :
Written by Richard Sax, Photographs by Nancy McFarland : The Knapp
Press, Los Angeles, 1985 Chef: Larry Forgione, An American Place
Restaurant, New York

9 Eggs, separated, room temp.

1 tb Rum, dark

1/4 ts Extract, vanilla

1/4 ts Cream of Tartar

8 tb Sugar

12 oz Chocolate, semi-sweet,

– melted 6 tb Butter, unsalted, melted

3 tb Cornstarch

2 tb Cocoa, unsweetened

2 1/2 oz Amaretti (about 10 Italian

– macaroons), finely — ground For Cake:
=========
Preheat oven
to 375 F.
Butter and flour 3 9-inch round cake pans.
Beat yolks
until they are pale yellow and form a ribbon when beaters are
lifted, about 5 minutes.
Beat in rum and vanilla.
Beat whites with
cream of tartar to soft peaks.
Add sugar 1 tablespoon at a time and
continue beating until stiff and shiny.
Stir 12 ounces of semisweet
chocolate and butter into yolks until well combined.
Gently fold in
1/4 of egg whites to lighten the batter, then gently fold in the
remaining whites.
Sift together cornstarch and cocoa; combine with
ground amaretti.
Gently fold into the batter.
Divide batter among
prepared pans.
Bake until centers of cakes rise and tops begin to
crack, 18 to 20 minutes.
Cool 10 minutes in pans, then cool
completely on wire rack (cakes will fall slightly.) 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

3 oz Chocolate, sweet, melted

For chocolate leaves, brush melted chocolate on undersides of
holly or lemon leaves; refrigerate until firm, carefully peel off
leaves.
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