Dining in--Minneapolis/St. Paul cookbook

Any angler who has fished in Scandinavia is familiar with this raw, salt and sugar cured salmon which is featured in so many country inns. It ts the pure essence of the fish and a preparation for which I have an absolute craving after a day on the river. Here we go through a whole side of salmon daily. LASTORIUE GRAVLAKS SAUCE 3 tablespoons oil 3 tablespoons Dijon mustard 1 tablespoon red wine 1 teaspoon sherry vinegar 2 tablespoons minced dill 1 tablespoon sugar 1 teaspoon salt Pinch of white pepper Combine all ingredients except the dill. Add the dill and serve. CREME D’ARTICHAUTS 6 largeartichokes 2 quarts clear Chicken Juice of 1 lemon Stock (see index) 2 tablespoons butter 172 cups whipping cream 1 large onion, peeledand Salt and pepper coarsely chopped 2 leeks, washed, trimmed, and chopped 1. With a sharp knife, cut off the stems and leaves of the artichokes and remove the chokes. Discard. Cut the artichoke hearts in quarters. Place the hearts in a bowl, add water to cover and the lemon juice. 2. Heat the butter in a stainless steel saucepan. Drain the artichoke hearts and add to the saucepan with the onion and leeks. Sauté for 2 to 3 minutes without letting them color. Add chicken stock and let cook for 30 minutes. 3. Purée the artichoke/chicken stock mixture in an electric blender. Return the purée to the saucepan and add the cream and salt and pepper to taste. Reheat gently; serve at once in individual soup bowls. We don't want to hear, “it’s good.” That's not enough. We want it to be the best. The service is the way we want it—and now so is the food. EPATOR TOE RIS DE VEAU AUX EPINARDS 3 clusters veal sweetbreads Ya pound plus 4 tablespoons 3 pounds spinach, washed lightly salted butter 2 cups dry white wine 1 pound mushrooms, washed 1 leek, washed, trimmed, and sliced and cut in half Salt and pepper to taste 2 stalks celery 6 tablespoons all-purpose 1 medium-size onion, cut flour in half 2 cups whipping cream 1 bunch dill, with stems or creme fraiche . Soak the sweetbreads in cold water for 3 hours, changing the water several times during this period. . Trim stems from the spinach. Place in 1% quarts boiling water. Lower heat, cover, and simmer 10 to 15 minutes, or until tender. Remove, rinse under cold water, and drain well. Press dry and set aside. . Drain the sweetbreads and place in a saucepan with the wine, leek, celery, onion, and the dill stems; add water to cover. Bring to a boil, lower heat, and simmer for 30 minutes. . With a slotted spoon, remove the sweetbreads to a bowl. Boil the wine/leek broth until reduced to one-third. While the broth reduces, pull off and discard the outer membranes of the sweetbreads. Slice into %-inch thick escalopes. Remove and discard any hard, fatty parts. Sauté the escalopes in a large skillet with 4 tablespoons of the butter, the mushrooms, and salt and pepper, until golden brown on both sides. . Melt 6 tablespoons of the butter in a saucepan; add the flour and whisk until smooth. Let cook about 3 minutes without browning. Gradually whisk in the hot wine/leek broth. Simmer 5 to 8 minutes over gentle heat, stirring until the sauce is thick and smooth. Stir in the cream and continue to cook, stirring, for about 10 to 15 minutes until the sauce again is thickened. Strain through a cone sieve into a clean saucepan. Finely chop the rest of the dill and add to the saucepan. Keep hot. (continued next page) 6. Heat the remaining 2 tablespoons butter in a large skillet until nut