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    LES MILLE FEUILLES DE CHAMPIGNONS

    Butter 100 gmsChopped Onions 500 gmsWild Edible Mushrooms 4 kgs

    (roughly chopped)Morels (halved, softened) 1.5 kgsEgg Sponges 3 kgsTruffle 200 gmsChampigons 2 kgsCream Sauce 8 litsSaltPepper

    Saut onions in butter, add mushrooms, add cream sauce. Cook and taste. Saucemust be brownish.

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    FETTUCINI "FERNANDO"

    Broad Noodles 200 gmsSweet Bread Rosettes 3 kgsWhite Veal Stock 1.5 lits

    White Wine 500 mlCream 1 litWhite Roux 300 gmsPistas 200 gmsSaltPepper

    Poach sweet breads and break into decent sized rosettes. Cook white stock and wine.Thicken with roux, add cream and simmer. Mix sauce, add sweet bread and pista, cookand taste.Put noodles in container and in the centre put he sweet bread mixture.

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    BROCCOLIFLAN MIT PFIFFERLINGEN

    Broccoli (cooked) 2 kgsCream 4 dlWhole Eggs 8

    Egg Whites 4NutmegSaltPepper

    SAUCE:Chanterelle Mushrooms 2 kgs(frozen)Onion 700 gmsChicken Stock 500 mlCream 1 litButter 50 gms

    SaltPepperRoux (Haco) 50 gms

    Finely puree broccoli one after another. Add cream, egg, and spices to make a finemass. Line semicircular containers with butter paper and fill with broccoli mixture.Poach in water for 1 1/2 hour at 70 degrees C.

    SAUCE:Saut onions lightly in butter. Add chanterelles and mix well. Mix in the stock and addcream. Lightly thicken with roux and taste.

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    TRANCHE DE FOIE D' OIE SAUTE AU BEURRE

    PUREE POIRE PORTO

    Goose liver 50 gmsLong Toasts 2 pcsSaltPepperButter

    Pear Mousse:Pears 5 kgsLemon Juice 3 dlSugar 400/500 gmsPort Wine 7.5 dl

    Place two long toasts in each container, slice goose liver, season with salt and pepper.Carefully saut liver in butter. Place liver on toast.

    Pear Mousse:Prepare pears with sugar, lemon juice and port. Put into casserole and cook till soft.Puree pears and taste.DO NOT USE CANNED PEARS.

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    ESCABECHE DE FOIE D OIE SAUCE DATES

    Spice Mixture:Salt 850 gms

    White Pepper 80 gmsPaprika 50 gmsSugar 50 gms

    Port 0.5 dlCognac 0.5 dl

    Sauce:Calf Stock 2 litsNoilly Prat 500 mlPureed Dates 800 gmsCream 1.5 lits

    Roux (Haco) 300 gmsDates 200 gmsSaltPepper

    Powder spices in mixer. Clean liver and chop. Spice liver @ 15 gms spice mixture perkg of liver. Add port and cognac. Marinade for 12 hours. Drain liver and steam for 25mins. Liver should be completely devoid of fat.

    Sauce:Cook veal stock, noilly prat and date puree and thicken with roux. Add cream and cooklightly. Add spiced dates and taste.

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    ASPERGES VERTES FRAICHES

    SABAYON PARFUME A LA CIBOULETTE

    Cooked Green Asparagus each 20 nos.

    Sauce:Asparagus Stock 3 litsRoux Haco 240 gmsHollandaise 2 litsFresh Chives100 gmsSaltPepper

    Cook asparagus.

    Boil asparagus stock. Thicken with roux, simmer. Add sauce hollandaise and chivesand taste for salt and pepper.

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    FETTUCINI MAESTRO LORENZO

    Veal Fillet 3 kgsVeal Stock 1 kgWhite Wine 7.5 dl

    Cream 2.5 litsBasil 20 gmsPistas 250 gmsRoux Haco 300 gmsSaltPepperOil 500 mlBroad Noodles 300 gms

    Chop fillet into small cubes. Season and lightly roast in oil.

    Sauce:

    Boil veal stock with white wine and thicken with roux. Add cream basil and simmer. Addveal and pistas. Cook and taste.

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    RIS DE VEAU AUX CREVETTES GEATES A LA CREME

    Veal Sweetbread Rosettes 4 kgsShrimps 2 kgsWhite Wine 1 lit

    Veal Stock 2 litsCream 5 litsRoux 600 gmsSaltPepper

    Poach sweetbread and break into decent sized rosettes. Poach shrimps.

    Sauce:Cook stock, wine and bind with roux. Add cream and simmer. Add shrimps andsweetbread to sauce. Cook and taste.

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    LE PETIT RAGOUT DE CANARD AUX CHANTERELLES

    Oil 1 litDuck Breast (skinless) 3 kgsMushrooms 1 kg

    Onions 200 gms

    Sauce:Brown Stock 1.5 litsWhite Wine 7 dlCream 2.5 litsRoux 400 gmsSaltPepper

    Chop duck breast, season lightly and fry in oil. Saut onions and mushrooms well.

    Sauce:Boil stock, wine and bind with roux. Add cream and cook. Add meat and mushrooms tosauce. Cook and taste.