Dining in--Minneapolis/St. Paul cookbook

brown. Add the spinach; season with salt and pepper and toss well over high heat for 1 to 2 minutes. Remove spinach and arrange on a plate in the shape of a crown. Place the sweetbreads in the center and cover with the sauce. Serve at once. Note: If you decide to use creme fraiche instead of the whipping cream, you can make your own. Mix 2 teaspoons buttermilk with 2 cups raw, heavy cream. Heat to 85° then allow to rest at room temperature until thickened. We like to hear voices and laughter and see people having a good time! SALADE LA TORTUE 1 head Bibb lettuce, 44 cup diced pimiento washed and torn VINAIGRETTE DRESSING '% head escarole, shredded 3 tomatoes, quartered 1% cups julienned celery root Combine all ingredients except the tomatoes in a salad bowl. Drizzle the Vinaigrette Dressing over the salad and toss lightly to coat evenly. Arrange the tomato quarters attractively on top. Serve at once. VINAIGRETTE DRESSING Ya cup salad oil 1 teaspoon minced green Ya cup red wine vinegar onion Pinch of sugar 1 teaspoon minced red 1 teaspoon Dijon mustard Spanish onion Salt and black pepper 1 small clove garlic, crushed to taste In a jar with a screw-top lid, combine all ingredients. Store in refrigerator to chill and allow flavors to blend. Shake well before using. In seasoning salads, it is important to use good wine vinegar. CAMIOREUE GATEAU SAINT-HONORE PATE FEUILLETEE (see 1 packet Knox gelatin second page following) 4 egg whites Y2 teaspoon salt 3 tablespoons confectioners’ 1 cup plus 1 teaspoon sugar sugar Y, cup unsalted butter Dash of lemon juice 1 cup flour 1 cup whipping cream, 5 CRS well chilled J 1 tablespoon milk 1 tablespoon superfine sugar CREME PATISSIERE (see Dash of vanilla extract third page following) . About 6 hours in advance, prepare the Pate Feuilletée. . While it is chilling, the last 25 minutes, grease two baking sheets. . To prepare the pate a chou, pour 1 cup water in a small saucepan. Add the salt, 1 teaspoon sugar, and the butter; bring to a boil. Add the flour. While beating vigorously, simmer over low heat until the paste leaves the inside of the pan clean. Remove from heat and cool slightly. . Break 4 of the eggs one at a time into the cream mixture, beating vigorously after each addition, until the consistency of paste. . From this chou paste, make small cream puffs called profiteroles by forming eighteen walnut-shaped balls and placing them at 2- inch intervals on one of the greased baking sheets. Set the remaining chou paste aside. . Beat the remaining 1 egg with the milk to create a dorure. Using a pastry brush, brush the profiteroles with some of the dorure. . Preheat oven to 425°. Chill a small mixing bowl and electric beat- ers. . Remove the Pate Feuilletée from the refrigerator. Roll out the dough until “4-inch thick, and make a tart pastry by cutting a 9 to 10-inch circle. Lay the circle on the second greased baking sheet. Fill a pastry bag with the reserved chou paste and attach a round ¥Y2-inch tube. Pipe a border counterclockwise around the edge of the pastry circle. Be sure to move the tip slowly around, pushing hard on the bag. When the border is completed, move the tip quickly in a continuing counterclockwise swirl toward the center, pressing only lightly on the bag. The border should be higher than the swirl. Brush with the remaining dorure. . Place the baking sheets in the preheated oven. Bake 20 to 25 min- utes, or until the tart pastry is brown and the profiteroles turn a tannish brown and are firm and crisp. . While baking, prepare the Creme Patissiére. Let about 2% cups cool to room temperature, stirring from time to time to prevent a crust from forming. . Pour the remaining 2 cups of the hot cream into a bowl. Soften the