SUPREME OF DUCK UKRAINIENNE

1 each 6 oz Supreme of Duck Roasted 1 1/2 oz Sauce Supreme with fine Chopped Tarragon 1 each Medium sized Tomato (meat empty) filled with buttered Spinach 1 each Pomme Duchess well glazed in oven (1 1/2 0z) 1 1/2 oz Turned Sauted Turnips (turned chateau)

ESCALOPE OF VEAL CORDON BLEU

1 each 4 oz Veal flatten out (out of leg) 1 oz Black Forest Ham Slice 1 oz Swiss cheese Slice Egg White mix Breadcrumbs mix Seasoning (salt and pepper) 1 1/2 oz French Long Beans Sauted 1 1/2 oz Turned Sauted Carrots 1 1/2 oz Buttered Tagliatelli 1 1/2 oz Sauce Supreme (with Cheese: Gruyere - Parmesan) Flatten out Veal Dress Cheese and Ham inside on half part of meat Fold over half part left Press well Put in egg white mix and breadcrumbs mix Saut in Melted Butter till Golden Brown

SIRLOIN STEAK REGINA

1 each Sirloin Steak (6oz) 1 each Tomato (meat empty) filled with 1 1/4 oz Risotto 1 1/2 oz Madeira Sauce with Garnish: 1 oz Mix Chopped Red Pepper Mushrooms Pickles 1 1/2 oz Mixed Vegetables

CHICKEN BREAST CARUZO

(Yield: 10) Mushroom Duxelle: 5 oz Chopped Fresh Mushrooms Chopped Onions 1 each Garlic clove - crushed & chopped 2.5 oz Breadcrumbs 0.5 oz Chopped Parsley Salt - Pepper to taste 1 tsp. Butter

10 each Chicken Breast Supreme (5 0z each) 15 oz Emmenthal Cheese (cut into 10 thin slices) 15 oz Parma Ham (cut into 10 thin slices) 10 each Romaine Leaf Lettuce 10 oz Duxelle (above) 30 oz Puff Pastry 1 1/2 oz Raspberry Sauce Wax Paper - Tooth Picks

METHOD: Pound chicken breast till about 1/8 thick Spread the mushroom duxelle on top of the chicken Place cheese on top Roll up the chicken breast tightly and secure with toothpick Sear the breast on all sides in a lightly oiled pan over medium heat Cool Wrap breast in slice of ham Blanch the lettuce leaves and wrap over chicken ham Wrap with puff pastry putting rough edge on bottom Pace breasts in tray covered with wax paper Bake in oven at 425 o F for 25 minutes

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RASPBERRY SAUCE

1 oz Onion Pinch Pepper 2 oz Red Wine 2 oz Raspberry Liquor 6 oz Beef Juice 8 oz Raspberry 1/4 oz Butter

Saut onions with pepper in butter. Add red wine and raspberry liquor. Reduce to half. Add beef juice and simmer for 10 minutes. Strain. Add raspberries. Pour sauce over chicken.

GARNISH PER CASS: 1 1/2 oz Buttered Tagliatelli 1 1/2 oz Mini Zucchini Steamed 1 1/2 oz Chateau Turnips

BREAST OF DUCK MARIA THERESIA

1 each 5 oz Duck Breast Supreme Roasted 1 1/2 oz Tagliatelli Verde 1/2 oz Ox Tongue Julienne 1 1/2 oz Sauce Supreme 1 1/2 oz Snow Peas 1 1/4 oz Sauted Turnips

VEAL WITH CHEESE AND ALMONDS

1 each 6 oz Veal Cutlet 1/2 oz Apple into small brunoise 1 oz Gouda Cheese into small brunoise 1/3 oz sliced Almonds

Pound out veal cutlet to break fibres and fill with the above mixture Fold sides around and tie around with string Sear outside edges of veal in a pan Poach veal for about 20 minutes in chicken stock Remove and place veal on serving dish, dress with 1/2 oz sauce supreme with mushrooms and sherry Garnish with 2 Orange Segments Dress Cass. with: 1/2 oz Buttered Green Beans 1/2 oz Buttered Tagliatelli Verde 1 Tomato Provencale

TOURNEDOS BEAUGENCY
(6 oz portion)

Saut Tournedos in butter (seasoned with salt & pepper) Both sides to be well coloured Dress on Crouton GARNISH: 1 each Artichoke bottom medium sized sauted in butter and seasoned with pepper Dress medium sized Tomato (meat empty) with nice heavy Barnaise Sauce in, on top of artichoke 1 1/2 oz Buttered Sauted Long Green Beans 1 1/2 oz Pommes William (3 each mini croquette Pear shaped)

LAMB CHOP GRIMALDI

Treat Lambchops a la Anglaise but add grated Parmesan Cheese to the Breadcrumbs Cook the Chops in Clarified Butter till well golden (each Lamb Chop to be 3 oz) Dress with the following Garnish: Cooked Tagliatelli, seasoned with salt, pepper, nutmeg, butter, grated Parmesan and Gruyere Cheese - 1oz Mixed with 1/2 oz very lean Ham, Tongue, Mushrooms heated in Madeira, all to be cut in fine julienne 1 each Grilled Tomato Provencale 1 1/2 oz Sauted Mushrooms (quartered and seasoned with Basil, Tarragon, Parsley, Sage - all finely chopped)

STEAK DE VEAU SASSI

6 oz Veal Steak Sauted in Butter GARNISH: 1 oz sauted Mushrooms with Sage 1 oz Bacon cut julienne and sauted 1 3/4 oz Demi Glace SASSI (Veal 1/2 glace with Marsala wine and dry white wine) Sprinkle of Fresh Chopped Parsley 1 1/2 oz Fresh Long Green Beans sauted 1 1/2 oz Turned Glazed Carrots 2 each Pommes Chateau (oven baked)

GRILLED CHICKEN BREAST WITH SUN DRIED TOMATO PESTO

(Yield: 12)

4 oz Sun Dried Tomatoes 2 oz Pine Nuts 2 bunches fresh Basil 2 oz grated Parmesan 1/2 c. Olive Oil 1/4 c. Garlic 12 each Chicken Supreme (4 to 5 oz) Mark the chicken on hot grill Finish in oven SUN DRIED TOMATO PESTO: Pace the sun dried Tomatoes, pine nuts, basil, grated Parmesan, olive oil, garlic, into food processor and rough chop Serve on top of chicken when cooked

SAUTED VEAL WITH HAZELNUT SAUCE

(Yield: 18)

18 Veal Scallops (5oz each) 2 each Shallots minced 1 each Clove garlic minced 1/2 cup White Wine 1/4 ground and roasted Hazelnuts 1 cup Veal Stock 1/2 cup 35% Cream Salt/Fresh Ground Pepper to taste 4 tbs. Butter unsalted 2 tbs. Hazelnut Oil 2 tbs. FRANGELICO (Hazelnut Liquor) METHOD: Saut Veal Cool off Saut shallots, garlic until golden in the same pan Then add hazelnut oil, white wine, nuts, stock and reduce by half Add the hazelnut liquor and cream and reduce by half Season with salt and pepper. Serve 1 1/2 oz per serving

GARNISH: 1 1/2 oz Tagliatelli Verde 2 1/2 oz Buttered Mixed Vegs.

MEDALLION OF BEEF DA VINCI

1 tsp. Olive Oil 1/2 tsp. finely chopped Garlic 1 tsp. Oregano 1 tsp. Thyme 1/2 Bayleaf 1/2 tsp. Salt 1/2 cup Dry Red Wine 1 cup Canned Tomatoes crushed and drained 1 tbs. Tomato Paste 2 tbs. Olive Oil 1 1/2 cups Green Peppers sliced in 1x1/4 slices 1/2 lb. Mushrooms sliced 1 tbs. Olive Oil 6 x 6 oz Beef Fillets Heat oil in a large frying pan Add spices, garlic and salt Cook for 30 seconds stirring Add wine bring to boil and reduce by half Add tomatoes and tomato paste Cover and simmer over low heat for 30 minutes Meanwhile heat 2 tbs. oil, saut green peppers 5 minutes stirring frequently Add mushrooms and saut 2 minutes longer Combine the two mixtures Quickly saut fillets on both sides in oil and add to the sauce Cover and continue cooking for 5 minutes stirring frequently To serve place meat on dish and pour vegetable sauce on top (1 1/2 oz) GARNISH: 2 oz fresh Pasta Alfredo 1 1/2 oz Zucchini sauted

BEEF STROGNOFF
10 lbs. Beef Tenderloin cut into 2 strips 2 qt. Milk heated 10 oz Flour 1 1/2 lb. Butter 1 1/4 lb. Mushrooms finely sliced 3 med. sized onions finely chopped 10 oz Tomato Paste Juice of 8 Lemons 1 qt Dry White Wine 4 level tbs. Dry Mustard Salt, Pepper, Cayenne Pepper for seasoning Serve separately a cup with heavy Sauercream (1 oz) Melt 1/2 lb. butter in saucepan Blend in flour Cook 8 to 10 min on side of fire Add heated milk Whip vigorously until smooth Cook slowly for about 10 min Season with salt & dash of cayenne In another saucepan add sliced sauted mushrooms and onions in 2 oz butter Add juice of 4 lemons and the white wine Reduce the liquor to almost nothing Add tomato paste and cook another 5 to 6 min Strain in the white sauce Also add the mustard diluted in a little warm water Cook 5 to 6 min more to blend all ingredients Remove from fire and adjust seasoning. Add juice of 4 remaining lemons In a sauce pan put the remaining butter saut in the beef well seasoned with salt and pepper Drain well and put into sauce GARNISH: 2 oz Buttered Noodles 1 1/2 oz Sauted Batons (Carrots, Turnips & Zucchini)