discard. (continued next page) 91 nN OO — — N Ow LOWELL INN . Combine the crumbs and the flour. Coat the sweetbreads in this mixture. Heat the oil in a skillet. Over medium heat, pan-fry the sweetbreads approximately 2 minutes on each side, turning once. Remove and keep warm. . Lightly beat the eggs with the milk. Dip the bread slices in this wash. Fry three of the bread slices in the skillet approximately 1 minute on each side. Repeat with the remaining three slices. . Arrange the fried bread on a serving platter and set the sweet- breads on top. Pour the Mushroom Sauce over; sprinkle with the toasted almonds, parsley, and paprika. Add spoonfuls of the chutney for garnish. MUSHROOM SAUCE 1 quart stock (reserved %4 teaspoon white pepper from the Sweetbreads) 1 teaspoon Ranch dressing 1 stalkcelery, chopped (prepared) Y2 large onion, chopped 1 cup whipping cream Bouquet garni: Y2 cup plus 2 tablespoons 1 sprig parsley butter 1 bay leaf 2 tablespoons flour 1 sprig thyme 2 cups coarsely chopped 1 sprig basil mushrooms Y2 teaspoon salt✪ Mushroom Sauce . Ina large saucepan, bring the stock to a boil over high heat and boil 20 minutes. Add the celery, onion, bouquet garni, salt, pepper, Ranch dressing, and cream. Reduce heat and simmer over low heat 5 minutes. . Meanwhile, make a roux by blending the 2 tablespoons butter with the flour. Stir into the sauce, whisking to blend. Keep warm over low heat. . Ina skillet, heat the remaining 2 cup butter and sauté the mush- rooms over medium heat until just tender, approximately 2 min- utes. Stir into the sauce and serve. Every time I travel I taste something I like and start tracking it down. Intel- lectually, I disapprove of dealing with so many sources of supplies, but here we fall in love with all our vendors! It’s the same with the Inn’s antiques. We never stop buying beautiful things. Every time a box comes, it’s like Christmas. LOWELL INN OLD FASHIONED MAPLE FRANGO Ye cup maple syrup 3 egg yolks, lightly beaten 3 tablespoons honey 2 cups whipping cream✪ Old Fashioned Maple Frango or corn syrup 1. In a small saucepan, warm the syrup and honey slightly. Add the egg yolks in a slow, steady stream. Gently boil over medium heat until the mixture thickens and coats a metal spoon, approximately 6 to 8 minutes. Remove from heat and allow to cool to room tempera- ture, approximately 2 hour. . Whip the cream until firm peaks form; gently fold the cream into the maple mixture. Pour into a loaf pan and freeze several hours or over- night, or until firm. . Toserve, dip the pan briefly into a larger pan of warm water and un- mold onto a plate. Serve in %-inch slices on individual plates. nN io) Eating is always a new delight for me, whether I'm camping out witha kettle of fish or sampling a soufflé. | r Sg? i : ne can a sU a om —_ _— =~, ca - ait Aig Wi = — = ee lr o hee 2 see - - = - — af . EER ne bf rk, - yp ee oS fgg ; iy Sina KA ie W wire is E 7 : 4 o sabia aulidn 4 ‘4 ‘ SL _ ‘ os a4 wd ind - P ' rT b pnhag Wiis 1&0 " reali ‘oa, pra itasartt hehe ‘a ~~ ; if Ly 5 epee ofl Ty 1 > Gyles & by Paid saepiemndge ied | La 7 7 ces 3 (Mn ia e P ry art ii % oan. very aul’ i rlent ar of 7] rie abahh<. a n a | 4 q ee : : ™ ei = 16 ivi OF vr he he ‘ wlte ae ! t ‘eA 4 ai} iat 8 t , Btu Oe Sn se a ee ae : ; iy a + = n=l G wets tt { sohdss 1H The: W wv? wy 43 at nel Yttsn (bp oyens Seni MHEG ae ; Divi ; fos ; eel Wily abe hive - f my + Sa TALL if nwa pt ; A G Tee Par: oy 1a te 4 * ’ 7 - (arian page y Ae fe = ; vif a) a as le tS! i 4G ~ a - _ iy a e 7 See 4 4 i : —' aa ie . ' : y fe 1 hy ‘ i, - y “ ‘ nl a <= D. ual th _ 7 ae! me aoe Say Te _ = ) Chanevis Dinner for Six Mussel Saffron Soup Belgian Endive Salad with Hazelnut Oil Vinaigrette Broiled Sirloin with Sauce Paloise Floating Islands with Fresh Raspberry Sauce Wines:

AI-modernized reading of the original text

discard. (continued next page) nN OO — — N Ow . Combine the crumbs and the flour. Coat the sweetbreads in this mixture. Heat the oil in a skillet. Over medium heat, pan-fry the sweetbreads approximately 2 minutes on each side, turning once. Remove and keep warm. . Lightly beat the eggs with the milk. Dip the bread slices in this wash. Fry three of the bread slices in the skillet approximately 1 minute on each side. Repeat with the remaining three slices. . Arrange the fried bread on a serving platter and set the sweet- breads on top. Pour the Mushroom Sauce over; sprinkle with the toasted almonds, parsley, and paprika. Add spoonfuls of the chutney for garnish. MUSHROOM SAUCE 1 quart stock (reserved %4 teaspoon white pepper from the Sweetbreads) 1 teaspoon Ranch dressing 1 stalk celery, chopped (prepared) Y2 large onion, chopped 1 cup whipping cream Bouquet garni: Y2 cup plus 2 tablespoons 1 sprig parsley butter 1 bay leaf 2 tablespoons flour 1 sprig thyme 2 cups coarsely chopped 1 sprig basil mushrooms Y2 teaspoon salt . Ina large saucepan, bring the stock to a boil over high heat and boil 20 minutes. Add the celery, onion, bouquet garni, salt, pepper, Ranch dressing, and cream. Reduce heat and simmer over low heat 5 minutes. . Meanwhile, make a roux by blending the 2 tablespoons butter with the flour. Stir into the sauce, whisking to blend. Keep warm over low heat. . Ina skillet, heat the remaining 2 tablespoons butter and sauté the mush- rooms over medium heat until just tender, approximately 2 minutes. Stir into the sauce and serve. Every time I travel I taste something I like and start tracking it down. Intellectually, I disapprove of dealing with so many sources of supplies, but here we fall in love with all our vendors! It’s the same with the Inn’s antiques. We never stop buying beautiful things. Every time a box comes, it’s like Christmas. OLD FASHIONED MAPLE FRANGO Ye cup maple syrup 3 egg yolks, lightly beaten 3 tablespoons honey 2 cups whipping cream or corn syrup 1. In a small saucepan, warm the syrup and honey slightly. Add the egg yolks in a slow, steady stream. Gently boil over medium heat until the mixture thickens and coats a metal spoon, approximately 6 to 8 minutes. Remove from heat and allow to cool to room temperature, approximately 2 hour. . Whip the cream until firm peaks form; gently fold the cream into the maple mixture. Pour into a loaf pan and freeze several hours or overnight, or until firm. . Toserve, dip the pan briefly into a larger pan of warm water and unmold onto a plate. Serve in %-inch slices on individual plates. nN io) Eating is always a new delight for me, whether I'm camping out witha kettle of fish or sampling a soufflé. | r Sg? i : ne can a sU a om —_ _— =~, ca - ait Aig Wi = — = ee lr o hee 2 see - - = - — af . EER ne bf rk, - yp ee oS fgg ; iy Sina KA ie W wire is E 7 : 4 o sabia aulidn 4 ‘4 ‘ SL _ ‘ os a4 wd ind - P ' rT b pnhag Wiis 1&0 " reali ‘oa, pra itasartt hehe ‘a ~~ ; if Ly 5 epee ofl Ty > Gyles & by Paid saepiemndge ied | La 7 7 ces 3 (Mn ia e P ry art ii % oan. very aul’ i rlent ar of 7] rie abahh<. a n a | 4 q ee : : ™ ei = 16 ivi OF vr he he ‘ wlte ae ! t ‘eA 4 ai} iat 8 t , Btu Oe Sn se a ee ae : ; iy a + = n=l G wets tt { sohdss 1H The: W wv? wy 43 at nel Yttsn (bp oyens Seni MHEG ae ; Divi ; fos ; eel Wily abe hive - f my + Sa TALL if nwa pt ; A G Tee Par: oy 1a te 4 * ’ 7 - (arian page y Ae fe = ; vif a) a as le tS! 4G ~ a - _ iy a e 7 See 4 4 i : —' aa ie . ' : y fe 1 hy ‘ i, - y “ ‘ nl a <= D. ual th _ 7 ae! me aoe Say Te _ = ) Chanevis Dinner for Six Mussel Saffron Soup Belgian Endive Salad with Hazelnut Oil Vinaigrette Broiled Sirloin with Sauce Paloise Floating Islands with Fresh Raspberry Sauce Wines:

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Mushroom SauceOld Fashioned Maple Frango

Dining in--Minneapolis/St. Paul cookbook