Dining in--Minneapolis/St. Paul cookbook

2 pounds coarsely ground chopped beef 1 teaspoon black peppercorns 1 (6-ounce) can tomato paste 1 clove garlic, finely chopped 5to6 juniper berries Salt and pepper Y2 teaspoon fennel seeds Fresh fennel sprigs 1 bay leaf . Pour the cold Beef Stock into a heavy stockpot or saucepan. Ina mixing bowl, thoroughly combine the egg whites, ground beef, tomato paste, juniper berries, fennel seeds, bay leaf, onion, celery, peppercorns, and garlic. Add to the stock and mix well. . Bring to a boil over high heat, stirring occasionally. Immediately reduce heat and simmer gently about 3 hours, or until the stock is reduced by half. Taste for desired strength. The longer the stock simmers, the stronger it will taste. Do not break the “raft” or scum that accumulates on the surface. . To clarify for consommé, strain the stock into a clean pot through a sieve lined with dampened cheesecloth. . Reheat the consommé and season with salt and pepper. Ladle into four bowls. Garnish with the fennel sprigs and serve at once. Here at the Blue Horse, every new sauce or wine is explained to the staff, and every new item that comes on the menu we sit down and try. THE BLUE HORSE BEEF STOCK 5 pounds beef shank bones, 1 medium-size carrot, split to expose marrow coarsely chopped 1 large onion, coarsely 1 bay leaf chopped Y2 teaspoon peppercorns 4 stalks celery, coarsely Y2 teaspoon salt chopped Y2 teaspoon chopped garlic In a large saucepan or stockpot, bring all ingredients and 2 gallons cold water to boil. Reduce heat to a low simmer. Cover and simmer gently 6 to 8 hours until reduced by half. Skim frequently to remove the scum that gathers on the surface. Strain through a sieve lined with dampened cheesecloth. Refrigerate until ready to use, or freeze, if desired. a 2 = ————4 —————a — lt H Sy \ SS Ss <= SS aA TT SS aPEDERTEA — NN ASAE AURA e oe ee ewan ANCE ES PY "ar 72a z ia <te5e THE BLUE HORSE CAESAR SALAD 1 head romaine lettuce 6 tablespoons imported 1 clove garlic, crushed olive oil Y2 teaspoon freshly ground 2 tablespoons French red pepper wine vinegar Juice of 2 lemon 2 eggs, at room temperature 1 teaspoon Worcestershire 2 tablespoons butter sauce Y2 cup croutons 6 anchovy fillets, chopped 1 cup freshly grated Parmesan 1 teaspoon Dijon mustard cheese (approximately) . Wash the romaine and pat dry. Trim and cut the length of the leaves twice, then the width at 1’2-inch intervals, or tear into pieces of similar size. Set aside. . Rub the garlic around the bottom of a large wooden bow]; reserve the pulp. Add the pepper, lemon juice, Worcestershire sauce, and anchovies. With a fork, mash the anchovies into a fine paste against the bottom of the bowl. Add the mustard, olive oil, and vinegar; blend thoroughly. . Tocoddle the eggs, bring water in a saucepan toa boil. Gently lower the eggs in the saucepan, cover, and turn off heat. Let cook 1 minute, remove, and cool slightly. Break the eggs into a dish and beat lightly. Add to the anchovy mixture, beating vigorously until the dressing begins to thicken. . Inashallow frying pan, melt the butter and sauté the reserved garlic pulp. As it begins to aromatize, add the croutons and sauté until lightly browned. . Place the romaine in the salad bowl and toss thoroughly. Add 2 cup of the Parmesan cheese and the croutons. Toss lightly and serve on well-chilled plates. Top each portion with additional Parmesan cheese, if desired. To prepare a tableside salad was very unusual eighteen years ago. Today Caesar Salad is still one of our more popular items, still prepared from scratch and tossed right at the table.