Dining in--Minneapolis/St. Paul cookbook

discard. Let stand until sediment has settled. Carefully pour the melted butter into a clean sauté pan, leaving behind the sediment. Discard the sediment and reheat the clarified butter over medium heat. Add the onion and sauté for 2 to 3 minutes. Add the chicken livers and sauté approximately 5 minutes until brown, stirring so all sides brown evenly. . Add the sherry, brandy, chicken stock, and thyme; cover pan and reduce heat. Simmer until most of the liquid has evaporated, approximately 15 minutes. Drain, reserving liquid. . Place the liver mixture in a blender or food processor and purée, adding salt and pepper to taste. If the mixture seems too stiff, add a little of the reserved liquid; if not, the liquid may be discarded. Chill in a bowl 6 to 8 hours. At serving time, scoop mounds onto six small plates. Serve with melba toast or crackers, if desired. N = G > ol orifons SCAMPI ADRIATIC 1% pounds butter 2 tablespoons A-1 sauce 2 pounds shrimp, shelled 2 tablespoons prepared and deveined yellow mustard 1 tablespoon minced garlic Y, cup Sauternes wine 1 onion, chopped Y3 cup tarragon vinegar Ya cup canned chicken stock 1 tablespoon oregano Dash of Worcestershire 2 tablespoons coarsel sauce (preferably Lea crushed tarragon leaves and Perrins) Salt and pepper . Preheat oven to 400°. . Ina sauté pan over medium heat, melt “4 pound plus 4 tablespoons of the butter; add the shrimp and sauté for 5 minutes, turning once. Place on an ovenproof serving platter and keep warm. . In a clean sauté pan over medium heat, melt 4 tablespoons of the butter; skim off foam and discard. Wipe out first sauté pan and carefully pour the melted butter into it, leaving sediment behind. Cut the remaining 1 pound butter into chunks. Set aside. . Over medium heat, sauté the garlic and onion in the clarified butter until soft, approximately 3 minutes. Add the chicken stock, Worcestershire sauce, A-1 sauce, mustard, wine, vinegar, oregano, and tarragon, and bring toa boil; immediately remove the sauce from the heat and with a whisk whip in the reserved chunks of butter. . Season to taste with salt and pepper. Pour sauce over platter of shrimp and bake 20 minutes. Serve hot. This dish has been on our menu for years, and it remains one of the customers’ favorites. N — OQ cs is WILD RICE EN CONSOMME 2 cups wild rice 2 cups canned beef bouillon Yo cup butter or consommé Ys cup finely chopped onion 2 cups Chicken Stock Ya cup finely chopped celery (see index) Y2 cup sliced mushrooms %4 cup sherry 1 tablespoon salt “2 cup chopped parsley . Place the rice in a sieve and wash under cold, running water; drain. . In a sauté pan over medium heat, melt the butter; add the onion, celery, mushrooms, rice, and salt; sauté approximately 5 minutes, stirring often. . Add the beef bouillon, chicken stock, and sherry. Cover the panand lower heat. Simmer approximately 1 hour, or until tender. . Toserve, spoon into a serving dish and fold in the chopped parsley. On any given night here, you'll see a roomful of people you know, or at least have a nodding acquaintance with. PECAN PIE 2 tablespoons butter Yz cup whipping cream 1 cupsugar 1% cups coarsely 3 eggs chopped pecans % cup dark corn syrup 1 unbaked pie shell Ys teaspoon salt 1 teaspoon vanilla extract Preheat oven to 400°. 2. Ina mixing bowl, cream the butter; add the sugar gradually and con- ie) tinue to cream until the mixture is light and fluffy. Add the eggs, syrup, Salt, vanilla, cream, and pecans and mix well. . Pour filling into the unbaked pie shell and bake in preheated oven for 35 minutes. When done, remove and cool slightly; then cut into six pieces and place on individual serving plates.