Dining in--Minneapolis/St. Paul cookbook

1/2 pound mushrooms, sliced 2 tomatoes, each cut (approximately) in 6 wedges 6 canned artichoke bottoms, 2 hard-boiled egg, each cut in half vertically cut in 6 wedges 10 radishes, sliced 3 tablespoons chopped walnuts In a large bowl, mix the lettuce, mushrooms, artichokes, radishes, and walnuts. Toss with the Villefroff Dressing. Top with the tomato and egg and serve immediately. VILLEFROFF DRESSIG 2 egg yolks — Y4 teaspoon dry mustard 1 (1-pound) jar mayonnaise 1/2 teaspoon Worcestershire 3/4 cup buttermilk sauce 1/2 cup grated Parmesan 1 drop Tabasco sauce cheese 1 drop liquid garlic 1% cups salad oil Ya teaspoon freshly ground 3 tablespoons vinegar pepper 1 tablespoon plus 1 Dash of salt teaspoons lemon juice . In a small bowl of electric mixer, whip the eggs into the mayonnaise at low speed. Add the buttermilk and cheese. Increase mixer speed and slowly add the oil, beating until it is fully incorporated. . Reduce the mixer speed and add the vinegar, lemon juice, mustard, Worcestershire sauce, Tabasco sauce, garlic, pepper, and salt. Reserve about % cup dressing for the Shipside Salad and refrigerate the remainder. te: This dressing can be made ahead and refrigerated until needed. After three years of getting up in the cold and dark to scrub vegetables, wash pots, and light fires, I passed my qualifying exams in France and went on to serve as officers’ chef in the army. The way I was trained is the way I operate in the kitchen today: what I say is what I want to get. It took the staff a while to adjust, but now they are excited to work here and proud to do a good job. No SOLE SEMIRAMIS 6 (6-ounce) lemon sole CREAMED MUSHROOMS fillets WILD RICE RADISSON 1 cup flour (see second page following) Y2 teaspoon salt % cup toasted almonds Y4 teaspoon white pepper 3 tablespoons chopped 1 egg, lightly beaten parsley 4 tablespoons butter 3 lemons Ya cupoil 1. Divide the fillets into two strips each, cutting lengthwise. Mix the flour with the salt and pepper and dredge the fish in the mixture. Combine the egg with 1 tablespoon water and stir to mix. Dip the floured fillets in this egg wash. 2. Ina large skillet, melt the butter over low heat; remove the butter’s milky sediment and discard. Add the oil to the clarified butter and sauté the fillets over medium heat until golden and flaky, testing after 3 minutes. 3. Place the Creamed Mushrooms on one side of a large serving platter; then place the sautéed fish on top of the mushrooms. Place the Wild Rice Radisson on the opposite side of the plate. Sprinkle with toasted almonds and parsley. Cut the lemons in half and add as garnish. Serve at once. CREAMED MUSHROOMS Ya pound plus 2 tablespoons 2 tablespoons flour butter 1% quarts White Fish Stock 5 tablespoons diced onion (see index) 2 tablespoons chopped 1% cups white wine shallots Y2 teaspoon salt 2 pounds mushrooms, Ya teaspoon white pepper washed and sliced . In a 2-quart casserole, heat % pound butter and sauté the onion and shallots over medium heat until golden, approximately 5 minutes. Add the mushrooms; stir and sauté about 3 minutes. . Make a roux by mixing the remaining 2 tablespoons butter and the flour. In a saucepan, warm the fish stock and whisk in the roux. Cook over medium heat 20 minutes, or until reduced by half. Add with the wine to the casserole and simmer about 3 minutes over low heat. Season with the salt and pepper, and serve hot. N WILD RICE RADISSON 6 cups wild rice 3 cups diced celery 2 pounds mushrooms, 3 cups diced onion washed and sliced 6 cups butter 2 quarts canned beef consommé Mix all ingredients together in a Dutch oven and let stand for 3 hours. Bake in 325° oven for 1% hours, covered. This entrée is the perfect blend of a native Minnesota product and fresh Boston seafood.