Dining in--Minneapolis/St. Paul cookbook

7. Arrange rolls seam side down in the baking dish. Dot rolls with the remaining 2 tablespoons butter. Pour 5 tablespoons of the stock over the rolls. Bring to a simmer over moderate heat. Immediately remove from heat and cover tightly with parchment and aluminum foil; bake in preheated oven 15 minutes. Remove and serve two rolls each on six warmed dinner plates. Sprinkle with pepper to taste. Dress the rolls with a little of the Fish Sauce and pass the remaining sauce in a sauceboat. FISH SAUCE 3/4 cup butter 3 egg yolks 3 tablespoons fresh lemon Salt Juice Cayenne pepper 3 tablespoons fish stock (reserved from Mousselines of Walleyed Pike) 1. Melt the butter and remove from heat. 2. Combine the lemon juice with the fish stock. In a heavy saucepan, place the egg yolks and 3 tablespoons of the lemon juice/fish stock mixture. Cook over moderate heat, whisking constantly, until the yolks are just beginning to scramble. Remove and immediately add the remaining 3 tablespoons liquid. 3. Whisk the melted butter into the egg mixture, a little at a time. Beat until very smooth and somewhat thickened. Add salt and cayenne to taste. Serve at once with the Mousselines of Walleyed Pike. The most difficult thing in preparing this sauce is to learn how to taste. The sauce must taste the same every time. Dried herbs can be a big problen— they’re different every time you use them, so you must keep your taste goal in mind. N GRAPEFRUIT SORBET 3/4 cup superfine sugar 1 cup grapefruit juice with pulp . Chill six wine glasses. . Ina saucepan, bring the sugar and 1 cup water to a boil and cook about 1 minute until the sugar is dissolved. Let cool. . Stir the syrup and juice together until well combined, then pour into the container of an ice cream freezer and freeze, following directions on the machine, until firm. . Serve in the well-chilled glasses following the fish course to refresh the palate for the meat course. Note: It is not necessary to strain the pulp from the juice. ——s N WwW = O1 astlines TOURNEDOS OF BEEF, BORDELAISE SAUCE Ya. cup good-quality dry Y2 cup salad oil red wine (approximately) 1% tablespoons minced shallots Y2 pound butter 34 cup canned beef bouillon (approximately) (preferably Crosse and Salt and pepper Blackwell Y4 pound beef marrow 6 (6-ounce) filets of beef tenderloin . Ina heavy saucepan, place the wine, shallots, and beef bouillon and cook about 15 minutes until the liquid is reduced by half. Lightly oil the filets on each side with about 3 tablespoons of the oil. . Ina heavy skillet, heat 2 tablespoons of the oil with about “% pound of the butter. When hot, cook three of the filets until medium rare by frying 4 minutes on one side and 3 minutes on the other. Remove from skillet; place on a warmed plate and keep warm ina low oven. Repeat with the remaining three filets, 2 tablespoons oil, and 4 pound butter. . Deglaze the skillet with the reduced wine/beef bouillon mixture, stirring and scraping the small browned bits; correct seasoning with salt and pepper. . At the same time, bring salted water to a boil in a small saucepan. Remove pan from heat and add the marrow. Let stand 5 minutes. Remove the marrow from water and dice half of it; add the diced portion to the sauce in the skillet. . Reheat the sauce and cook until hot and the marrow is half melted. Place the filets on six warmed plates. Pour the sauce over and lay a slice of the remaining marrow on each serving. Serve at once with the Mélange of Vegetables. We try to use the best American ingredients with the care and precision of the French. That's their claim to fame, and it’s stood the test of time. eS