1 c Sugar

1/2 c Water

8 lg Egg whites

6 lg Egg yolks

1 tb Rum, white

1 lb Chocolate, white, melted

Creme fraiche Raspberry puree In a saucepan, heat the sugar and water until the mixture forms a soft ball.
Put the egg whites in the bowl of a mixer, and beat them until medium stiff (beating first on medium, then on high).
Add the sugar and water (soft ball stage) from the saucepan to the egg whites and continue to beat briefly until a stiff meringue is formed.
Place the egg yolks in a metal bowl and beat them over heat with a whisk.
Add rum to the egg yolks - still beating over heat.
Fold the egg yolks into the egg whites.
Fold the melted chocolate into the egg mixture.
Refrigerate for 3 to 4 hours.
Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Masataka Kobayashi, Masa’s, Vintage Court Hotel, : San Francisco, CA

1/2 c Stock, veal ** OR

———————————VEAL STOCK———————————
2 tb Oil, vegetable

6 lb Bones, veal, meaty, OR

– combination of veal — and beef bones 2 md Onions, trimmed, quartered

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

– coarsely chopped 2 ea Celery, stalks, trimmed,

– coarsely chopped 1 ea Leek, trimmed, halved

– lengthwise, coarsely — chopped, (all) 4 ea 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 ea Thyme, sprigs

2 ea Bay leaf

2 ea Cloves

3/4 ts Salt, coarse

8 ea Peppercorns

– — ** If you have previously prepared Veal Stock - the simplest thing to do is to take a 1/2 cup of the veal stock and boil it until it reduces to about 2 tablespoons and takes on the consistency of thick syrup.
If you don’t have Veal Stock handy, then you follow this recipe to make the stock first.
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 neces-) (sary), 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.
This stock is now used to make the Glaze as noted in the beginning of these directions.
Source: New York’s Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985

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

Bones and trimmings from — 2 racks of Lamb 1/2 c Water, plus more as

– needed 1 c Tomato, fresh or canned

1 md Onion, chopped

2 lg Carrots, chopped

2 ea Celery, stalks, trimmed

– and chopped 5 ea Garlic, cloves, chopped

1 ea Thyme, fresh, sprig OR

1/2 ts Thyme, dried

2 ea Bay leaves

6 ea Peppercorns, black

Preheat the oven to 400 F.
In a roasting pan, roast bones and trimmings until well browned, about 45 minutes, stirring occasionally.
Transfer bones and trimmings to a stockpot, and degrease the roasting pan.
Place over medium-high heat and stir in 1/2 cups of water, scraping up any browned bits.
Pour these deglazed juices into the stockpot.
Add remaining ingredients and water to cover.
Bring to simmer over medium heat, reduce heat to low, cover partially, and simmer 3 to 4 hours, skimming frequently. Strain stock into bowl through a colander lined with double layer of dampened cheesecloth.
Gently press solids to extract all of the liquid, discard the solids.
Cool.
Remove fat from surface.
Stock can be stored for up to a week in a refrigerator.
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

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

4 md Beets, with greens, stems

– trimmed, (save greens) 1/2 ts Oregano, dried

1/2 ts Thyme, dried

1/4 ts Fennel seed

1/4 ts Coriander, ground

1/4 ts Rosemary, dried

4 Bay leaves

10 Peppercorns

2 tb Oil, olive, extra-virgin

2 tb Butter, unsalted, cut

– into pieces Salt Preheat the oven to 450 F.
Mix the oregano, thyme, fennel seed, coriander, rosemary, bay leaves and peppercorns together.
Place the beets in a roasting pan, and sprinkle with the the mixture of dried spices and herbs and drizzle with olive oil to coat.
Bake, uncovered, until tender when pierced with a fork (about 1 hour.) When cool enough to handle, slip off the skins.

Quarter the beets and transfer them to a processor.
Process the beets until coarsely chopped.
Transfer them again to a small saucepan and stir over medium heat until heated through.
Add the butter and stir until glossy.
Season to taste with salt, and serve immediately.
Source: New York’s Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985 Chef: Leslie Revsin, One Fifth Avenue Restaurant, New York

2 tb Oil, vegetable

6 lb Bones, veal, meaty, OR

– combination of veal — and beef bones 2 md Onions, trimmed, quartered

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

– coarsely chopped 2 ea Celery, stalks, trimmed,

– coarsely chopped 1 ea Leek, trimmed, halved

– lengthwise, coarsely — chopped, (white and — green parts) 4 ea 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 ea Thyme, sprigs

2 ea Bay leaf

2 ea Cloves

3/4 ts Salt, coarse

8 ea 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 neces-) (sary), 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

1/2 c Oil, olive

1 lb Bones, salmon

1 lb Butter

2 c Mirepoix

4 ea Bay leaves

1/2 ts Oregano

1/2 ts Thyme

1/2 ts Peppercorns, white

4 tb Puree, shallot **

1/4 c Cognac

2 c Wine, red

1 c Stock, fish **

** See recipes for Shallot Puree, and Fish Stock.
In a saute pan, heat the olive oil.
Add the salmon bones to the pan and saute for about 1 minute.
Add butter (about 2 tablespoons), 1 cup mirepoix, 2 bay leaves, 1/4 teaspoon of thyme, 1/4 teaspoon of peppercorns, and 2 tablespoons

of the shallot puree.
Add cognac and flame.
Deglaze with 1 cup of red wine and cook over high heat for 5 to 10 minutes.

Meanwhile, in a second saute pan, melt 2 tablespoons of butter. Add 2 tablespoons shallot puree, 1 cup mirepoix, 2 bay leaves, 1/4 teaspoon peppercorns, 1/4 teaspoon oregano, 1/4 teaspoon thyme,

and 3 cups of red wine.
Reduce over medium heat to dry.
Add 1 cup fish stock to saute pan with salmon bones.
Cook about 5 minutes.

Deglaze reduction (shallot-red wine) in the second saute pan with about 3 cups of strained liquid from the first saute pan (salmon bones and fish stock).
Reduce ingredients in second saucepan by two-thirds (not dry).
Add remainder of the butter, whisk, and add salt and pepper to taste.
Strain and reserve. Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Masataka Kobayashi, Masa’s, Vintage Court Hotel, : San Francisco, CA

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

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