Dining in--Minneapolis/St. Paul cookbook

. Before serving, secure the lid to the jar of vinegar dressing. Shake well and drizzle over the endives. Serve at once. When making the oil and vinegar dressing, always remember to use one vol- ume of vinegar to five times as much oil, and add the salt and pepper to the vinegar, never to the oil or to the oil and vinegar mixture. Our endive is flown in fresh. Make sure when selecting yours that the leaves are young and delicate. LE CAFE ROYAL MOUSSE AUX FRAISES 1 quart strawberries, washed 7/3 cup sugar and hulled (approximately) 1% cups whipping cream 1 tablespoon gelatin Ya cup strawberry liqueur 2 eggs, separated . Reserve 6 strawberries for garnish. Press the rest through a sieve to obtain 1% cups pulp. Set aside. Soften the gelatin in 2 cup cold water. Pour into a small pan and warm over low heat to dissolve. Set aside. . Ina small bowl, beat the egg yolks and one-third of the sugar with electric beaters until smooth. Combine the strawberry pulp and the dissolved gelatin with the beaten yolks. Set aside. . Inaseparate bowl, beat the egg whites with electric beaters until soft peaks form. Gradually add the remaining sugar, a few tablespoons at a time, continuing to beat until stiff peaks form. . Ina well-chilled bowl, whip the cream until firm. Set aside. Add the liqueur to the strawberry mixture. With a spatula, fold the whipped cream into this mixture just until blended. Then lightly fold in the egg whites. Pour the mousse into six dessert dishes and chill at least 1 hour. Before serving, garnish each dish with a fresh strawberry. Here we adhere to the classic preparation methods and presentation style, Just as I was trained to do so in France. faged sis! if P e b ae i= ile poles Tip? Bs ete baz 6 : « . Tad nd) Tes ; 23 - i > = A i pr. ae 4 her vst yr slew ——— iY stare 6 aes eens gn ia a Ve oe - ia \ ri aimee ahaent ee eT Bs, wetnn ts i fhe) Gere Asari Ry ino tle atl try be one ihe ‘ one gly ‘Oy psterationes (eh bth of Feit tesltit-tlave ait seal AY SAP cml ~ aretha cent 4 uti iw " att 7) » Wea] # P| wer ; 7 oa iT wet — y 1/4 » Wes’ nile YY : 0.) Wi See I Sirs. wr | == oa 7 SINCE 1978 Dinner for Six Foie Gras Mousse Mushroom Consommé Baked Red Snapper in Romaine Warm Scallop and Cucumber Salad Grand Marnier Soufflé Wines: With the Mousse and Consommé—Robert Pecota Sauvignon Blanc, 1980 With the Snapper—Burgess Cellars Chardonnay, 1978 With the Salad—Cold Springs sparkling water With the Soufflé—Tokaji Azsu Five Puttonos Gordon Schutte, Owner Sidney Larson, Executive Chef THE 510 HAUTE CUISINE ‘ve forever been a devotee of food and wines,” confesses Gordon | Schutte, owner of the 510 Haute Cuisine. He has not, however, always been a restaurateur. He was a successful businessman until October of 1978, when his restaurant opened on the ground floor of 510 Groveland, a patrician residential hotel. “I thought the time was right; there were then very few restaurants of high caliber here in Min- neapolis. My own preference is for French cuisine, so that’s the direc- tion we decided to go—to offer a unique cuisine and style of service in an atmosphere that, too, is unique.”