1 c Sugar

2 lg Eggs

2 ea Egg yolks

1/4 c Flour

1 1/2 c Milk, scalded

1/4 c Hazelnut paste (optional

– if difficult to find) 1 c Cream, heavy

1/4 c Sugar

Beat the sugar and eggs in a bowl until thick and lemon-yellow. Add flour and beat until smooth. Pour this mixture into scalded milk and beat smooth while heating just to the boiling point. Pour into bowl placed over ice water (to cool mixture) and add hazelnut paste. Beat heavy cream with sugar until thick and fold into the cooled mixture. Source: Great Chefs of New Orleans, Tele-record Productions : Box 71112, New Orleans, Louisiana – 1983 : Chef Daniel Bonnot, Louis XVI Restaurant, : Marie Antoinette Hotel, New Orleans

– julienne strips 1 c Champagne OR

1 c Wine, white, dry

1 c Cream, whipping

1 tb Vinegar, wine, white

1 ts Seeds, caraway

1/2 ts Salt

Pepper, black 4 c Flour, all purpose

1 1/2 ts Salt

1 c Water, cold

1 lb Butter, unsalted, chilled,

– cut into pieces This recipe produces a “double batch” for most recipes in the database. Cut all of the ingredients in half if you’re only doing one recipe. Set aside about 1/2 cup of flour on a work surface. Place the remaining flour with the salt in a mixing bowl or mixer. Add 1/4 c (1/2 stick) of the butter and cut the mixture together until crumbly. Add just enough cold water so mixture can be gathered together in a ball. Cut a cross into the top of the ball, and place it in a covered bowl and chill for about 30 minutes. Place the remaining butter on the work surface with the reserved flour. Toss the butter to coat. Use the heel of your hand to work the flour into the butter then place the butter-flour mixture on a sheet of waxed paper, cover with a second sheet and press the mixture into a flat square. Refrigerate just until the butter-flour mixture is approximately the same consistency as refrigerated dough. Roll the dough into a cloverleaf shape, with 4 “leaves” extending diagonally from the center. Place the butter flour mixture in the center, then fold each “leaf” over, forming a neat, square package with the leaves slightly overlapping. Roll the dough on a lightly floured surface into a large rectangle with the short end toward you. Fold into thirds as you would a letter. Rotate the dough 1/4 turn so that the open side is at the right (this is called a single turn). Repeat rolling the dough into a large rectangle, folding into thirds and rotating 1/4 turn. Wrap dough and chill 1 hour or longer. Give the dough 2 more sets of 2 single turns, always beginning and ending with the open side at the right. Refrigerate 1 hour or longer between each set of 2 turns. After final set of turns (6 single turns in all), wrap and refrigerate dough again for at least 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

24 Large mushroom caps, cleaned

1/3 c Butter/margarine, melted

6 oz Snow crab meat

1 tb Prepared horseradish

1/4 c Dry bread crumbs

1/4 c Grated parmesian cheese

2 tb Minced green onion

1 tb Minced parsley

3 tb Mayonaise

Oven: Preheat oven to 375 deg F. Adjust rack to upper 1/3 of oven Brush mushrooms with melted butter, place rounded side down on an ungreased baking sheet. Drain crab meat, discard liquid, set crab meat aside. In a medium bowl, stir together mayonaise and horseradish. Add bread crumbs, cheese, green onion and parsley, stirring until well mixed. Add crab meat and toss with a fork. Mound 1 level tablespoon of the mixture into each mushroom. Bake 5 minutes or until warm, then broil 4″ from the heat source for about 1 minute or until golden brown. Serve immediately.

Microwave: On a paper plate, lined with a paper towel, arrange mushrooms in a circle. Cover with waxed paper. Cook at 100% power (700w) for 2-3 minutes or until hot. Rotate plate once. Try 12 at a time.

20 sl White bread, crusts removed,

-n 1/4-inch cubes 1 1/8 lb Shrimp, shelled, deveined, &

-insed 1/2 c Water chestnuts, blanched &

-inely chopped 1 lg Egg white, beaten lightly

2 tb Lard, finely chopped

1 tb Rice wine

1 1/2 ts Gingerroot, minced

1 1/2 ts Scallion, minced

1 1/2 ts Salt

1 1/2 tb Cornstarch

Peanut or corn oil for fryin 3 tb Coarse salt

1 tb Szechwan peppercorns, crushe

- & lightly toasted Arrange bread cubes in one layer on a baking sheet and let them dry at room temperature overnight. In a food processor, puree the shrimp, transfer to a bowl, and stir in water chestnuts, egg white, lard, wine, ginger, scallion, salt, and cornstarch. Beat vigorously with a wooden spoon and compact it. Form rounded teaspoons of the mixture into balls with hands dipped in cold water. Roll the balls in the bread crumbs, pressing the cubes in lightly. Arrange them in one layer on the baking sheet. In a deep fryer, heat 2-inches of oil to 375f. In it fry the shrimp balls in batches, turning

them, for 1-2 minutes or until they are golden. Transfer them to paper towels to drain. Bring the oil up to 375f again and add the shrimp balls. Fry again, turning, until they are a deep golden. Transfer to paper towels to drain. In a small bowl, stir together the coarse salt and peppercorns for dipping. Serve with the shrimp. A 1980 Gourmet Mag. favorite