FRUIT CREAM DESSERT 1 cup milk */s cup chopped toasted nuts 2 egg yolks 1 orange, thinly sliced Ya cup sugar. Y2 cup candied cherries, 1 tablespoon cornstarch halved 2 tablespoons cognac Y2 cup green grapes 1 cupwhipping cream, whipped until stiff ✪ Fruit Cream Dessert Mix together the milk, egg yolks, sugar, and cornstarch in a small pan. Over medium heat, bring toa full boil, stirring constantly. Cool to room temperature. Add the cognac and 1 cup of the whipped cream, folding gently. Fold in the nuts, orange, candied cherries, and grapes. Pour into a mold or serving bowl and chill several hours or overnight, until firm. Just before serving, decorate with the remaining 1 cup whipped cream. Our breads and pastries are prepared fresh daily, and the ingredients are always the best we can get. 151 = > a : a » —— ——— ——— - aan > — ® - = , fT Pee ee » va, s] rei ‘ 17 ‘Cos ] ae - a * ) at F ‘J ; i . ) sere 5 *¥ a) be , *% , ss o- 7 _ 7) : , 4 ‘ —_—— ie ' - i — : ¥ ie mr! : 6 rs vor | ae <n pate. br <3. AY es aire wate vert uated D2 Ones iT ui {I [Diedl sergeant ieee? line ay}. a Dagaagss) p ays Ly OS ge ees Ue aa les Le Hitt 3 le. Pe ted. cyl a Aiporvo tretiny tevewes Uiply Fiwj ant eepnenwe Dhom 6.aat rr er ae, d : P =) - » ae é e Ap LET Oe oi “ —— 1 a Ces a) a rrty org by 1 comme tale Aste 4 i : \ * rvs : VW 10a G fa 5 or Oth pod M a. m ~— = = " _ Peal j 4 7 _ @? a % \. 7 © : ri * ‘ a7 ‘ ay a cape ~ fi —_— 3 ~ 7 sd _ rs ca a") —- = — alan . SHES ie Dinner for Six Oysters Rockefeller Fishmarket Chowder Shipside Salad Sole Semiramis Tarte au Citron Wine: Maconnais, Macon-Villages, Bouchard Pere et Fils Blaine Wilkinson, General Manager Pierre-Jean Laupies, Executive Chef SHIPSHDE ierre-Jean Laupies, executive chef of the Radisson South Hotel’s P Shipside restaurant, was raised in Nimes, France, where he played in the kitchen long before he worked there. “In my country, cooking is like a religion. I didn’t play with toys, I played witha griddle stove.” That is, until age fourteen when he was apprenticed to the highly reputed Prunier’s of Paris. He then served at London’s Maxim’s, the Savoy, Mayfair's Mirabelle, as cruise chef for a Mediterranean tour bearing six hundred passengers, and in Guadaloupe and the French West Indies, before becoming executive chef for the Rosewood Room in Minneapolis. In April, 1981, he assumed his current position. With this extensive and diverse background, Pierre-Jean is clear about what is his forte in the business: “What I like to do is hotel business. That's what I do best. And what I am most interested in cooking is fish.” It is to the the benefit of Minneapolis diners that Jean-Pierre’s prefer- ence is such, because before his arrival in the city, they did not even recognize the distinction of fresh seafood. “When I came to Min- neapolis seven years ago,” he says, “you couldn’t find fresh fish here at all. ‘People don’t know the difference,’ they told me.” Under his tute- lage, they now do. His appetizer menu offers fresh mussels, oysters, escargot, anda special gravlaks dish. The entrées—all made with fresh ingredients—include such courses as snapper in an Oriental ginger sauce; sole or halibut poached with shallots, wine, and cream; and shrimp ona bed of alfalfa served with a side dish of sweet-sour sauce. The vegetable accompaniments, julienned and cooked al dente, are carefully selected to provide color and texture contrast. ✪ Oysters Rockefeller

AI-modernized reading of the original text

FRUIT CREAM DESSERT 1 cup milk */s cup chopped toasted nuts 2 egg yolks 1 orange, thinly sliced Ya cup sugar. Y2 cup candied cherries, 1 tablespoon cornstarch halved 2 tablespoons cognac Y2 cup green grapes 1 cup whipping cream, whipped until stiff Mix together the milk, egg yolks, sugar, and cornstarch in a small pan. Over medium heat, bring toa full boil, stirring constantly. Cool to room temperature. Add the cognac and 1 cup of the whipped cream, folding gently. Fold in the nuts, orange, candied cherries, and grapes. Pour into a mold or serving bowl and chill several hours or overnight, until firm. Just before serving, decorate with the remaining 1 cup whipped cream. Our breads and pastries are prepared fresh daily, and the ingredients are always the best we can get. = > a : a » —— ——— ——— - aan > — ® - = , fT Pee ee » va, s] rei ‘ 17 ‘Cos ] ae - a * ) at F ‘J ; i . ) sere 5 *¥ a) be , *% , ss o- 7 _ 7) : , 4 ‘ —_—— ie ' - i — : ¥ ie mr! : 6 rs vor | ae <n pate. br <3. AY es aire wate vert uated D2 Ones iT ui {I [Diedl sergeant ieee? line ay}. a Dagaagss) p ays Ly OS ge ees Ue aa les Le Hitt 3 le. Pe ted. cyl a Aiporvo tretiny tevewes Uiply Fiwj ant eepnenwe Dhom 6.aat rr er ae, d : P =) - » ae é e Ap LET Oe oi “ —— 1 a Ces a) a rrty org by 1 comme tale Aste 4 i : \ * rvs : VW 10a G fa 5 or Oth pod M a. m ~— = = " _ Peal j 4 _ @? a % \. 7 © : ri * ‘ a7 ‘ ay a cape ~ fi —_— 3 ~ 7 sd _ rs ca a") —- = — alan . SHES ie Dinner for Six Oysters Rockefeller Fishmarket Chowder Shipside Salad Sole Semiramis Tarte au Citron Wine: Maconnais, Macon-Villages, Bouchard Pere et Fils Blaine Wilkinson, General Manager Pierre-Jean Laupies, Executive Chef ierre-Jean Laupies, executive chef of the Radisson South Hotel’s P Shipside restaurant, was raised in Nimes, France, where he played in the kitchen long before he worked there. “In my country, cooking is like a religion. I didn’t play with toys, I played witha griddle stove.” That is, until age fourteen when he was apprenticed to the highly reputed Prunier’s of Paris. He then served at London’s Maxim’s, the Savoy, Mayfair's Mirabelle, as cruise chef for a Mediterranean tour bearing six hundred passengers, and in Guadaloupe and the French West Indies, before becoming executive chef for the Rosewood Room in Minneapolis. In April, 1981, he assumed his current position. With this extensive and diverse background, Pierre-Jean is clear about what is his forte in the business: “What I like to do is hotel business. That's what I do best. And what I am most interested in cooking is fish.” It is to the the benefit of Minneapolis diners that Jean-Pierre’s preference is such, because before his arrival in the city, they did not even recognize the distinction of fresh seafood. “When I came to Minneapolis seven years ago,” he says, “you couldn’t find fresh fish here at all. ‘People don’t know the difference,’ they told me.” Under his tutelage, they now do. His appetizer menu offers fresh mussels, oysters, escargot, anda special gravlaks dish. The entrées—all made with fresh ingredients—include such courses as snapper in an Oriental ginger sauce; sole or halibut poached with shallots, wine, and cream; and shrimp ona bed of alfalfa served with a side dish of sweet-sour sauce. The vegetable accompaniments, julienned and cooked al dente, are carefully selected to provide color and texture contrast.

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Fruit Cream DessertOysters RockefellerShipside Salad

Dining in--Minneapolis/St. Paul cookbook