Dining in--Minneapolis/St. Paul cookbook

6. The next day, remove the congealed fat from the surface of the stock. To clarify, stir the egg whites and egg shells into the stock. Gradually bring to a simmer; do not stir, do not allow to boil, and do not disturb the heavy foam that accumulates on the surface. Simmer 15 minutes, cool, and carefully strain through a sieve lined with dampened cheesecloth. Reserve ¥% cup consommé for the Royal Custard. 7. Reheat the consommé and ladle into six bowls. Place the Royal Custard cut into decorative shapes on top and serve at once. I find that the California bay leaves are too medicinal in aroma to use. You may obtain the Turkish and French bay leaves at gourmet food stores and in the gourmet section of a supermarket. I wish I could cook all the time. To me, that's the epitome of success: cooking everything I want to cook and people enjoying what I prepare. ROYAL CUSTARD 3 egg yolks Ye teaspoon salt 1 egg Pinch of nutmeg Y, cup consommeé (reserved Dash of cayenne pepper from the CONSOMME ROYALE) —— . Preheat oven to 325°. 2. Ina small bowl, combine the egg yolks and the egg and beat lightly. Add the consommé, salt, nutmeg, and cayenne and whisk to blend. 3. Pour into a 1-quart rectangular glass baking dish and set the dish in a larger baking pan. Fill the larger pan with hot water to a depth of 1 inch. Bake in preheated oven approximately 20 minutes, or until center is nearly solid. Remove from oven and allow to cool. 4. Using aspic cutters, cut the custard into decorative shapes; remove with a small, flexible spatula and place on top of the hot consommé. — N ow rss ol MOUSSELINES OF WALLEYED PIKE IN LEEK LEAVES 1% pounds walleyed pike fillets Ya teaspoon thyme 4 large leeks Y2 cup dry white wine 1 carrot, chopped (approximately) 1 stalk celery, chopped 2 egg yolks % smallonion, chopped, 1 cup whipping cream or the tough green Pinch of grated nutmeg ends of the leeks 4 drops Tabasco sauce Salt 3 tablespoons butter Pepper FISH SAUCE (see next page) . Trim the skin and remove the bones from the fillets; reserve. Cut the fillets in 1-inch chunks and chill well. . Bring a large pot of water toa rapid boil. Wash the leeks thoroughly; trim the tough green ends. Set aside and reserve the ends if intending to use in the fish stock. Carefully remove twelve of the largest outer leaves. Drop the leaves into the boiling water for about 2 minutes. Immediately drain and refresh in ice water; pat dry and chill. . To make the fish stock, place the reserved fish bones and trimmings in a casserole. Add the carrot, celery, onion or green leek ends, % teaspoon salt, % teaspoon pepper, a pinch of the thyme, and the wine. Bring to a boil and cook for 1 minute. Add enough water to cover and return to a boil; reduce heat and simmer 25 minutes. Strain and set aside. Chill 3 tablespoons of stock for use in the Fish Sauce. . Place the chilled fish chunks in a food processor. While processing, gradually add the egg yolks, cream, nutmeg, Tabasco, “4 teaspoon salt, pinch of thyme, and 4 teaspoon pepper. Process for 2 to 3 minutes, or until mixture is homogenized and the consistency of mousse. . Preheat oven to 325°. Grease a 14-inch by 8-inch baking dish with 1 tablespoon of the butter. (continued next page) wrdlircs 6. Lay the chilled leek leaves ona flat surface. Neatly trim ends to make a rectangle. Place about 2 tablespoons of the fish mousse near the base of each leaf. Roll up to enclose the mousse filling compactly.