Dining in--Minneapolis/St. Paul cookbook

COURT BOUILLON 2 tablespoons chopped 6 (6-ounce) turbot fillets shallots 2 tablespoons butter RASBPERRY BEURRE ¥, pound fresh spinach, BLANC washed Yo cup fresh raspberries fa . Ina heavy skillet, heat the Court Bouillon over medium heat until simmering. Poach the turbot in this liquid just until flaky, approximately 5 minutes. 2. Meanwhile, in a sauté pan, heat the butter over medium heat and sauté the spinach and shallots 3 minutes or until wilted. 3. To serve, arrange the spinach to cover a serving platter. Remove the turbot from the poaching liquid and place it in the center of the spinach, so that the green leaves are visible around the edge of the plate. Ladle the Raspberry Beurre Blanc over the top. Garnish with the fresh raspberries arranged attractively over the turbot. Serve immediately. COURT BOUILLON 1 cupwhite wine Y2 stalk celery, coarsely 7 cups water chopped 1% teaspoons. whole black %2 carrot, coarsely chopped peppercorns Y2 onion, coarsely chopped 1 small bay leaf 1 sprig fresh thyme, or 2 1 teaspoon sea salt or teaspoon dried thyme regular salt Combine all ingredients in a large saucepan. Bring toa boil. Lower heat and cook until reduced to 2 to 3 cups. RASPBERRY BEURRE BLANC Ya cup raspberry vinegar Ya cup whipping cream Y4 cup white wine Y2 cup unsalted butter 1 tablespoon chopped shallots Salt and pepper 1 bay leaf — . In a saucepan, combine the vinegar, wine, shallots, and bay leaf. Cook over medium heat until the liquid is almost evaporated, approximately 3 minutes. Add the cream and continue to cook until the cream is reduced to a little over half, approximately 2 minutes. Remove from heat. 2. Slowly blend in the butter, adding small pieces one at a time. Strain the sauce through a sieve lined with dampened cheesecloth; add salt and pepper to taste. With freshness we make no compromise. Our purveyors are very aware of it. VEAL TOURNEDOS AND SWEETBREADS IN ARMAGNAC SAUCE 34 cup butter 1 tablespoon freshly 6 (4-ounce) medallions of veal chopped chives cut from loin or rack 1 tablespoon Armagnac 1 pound veal sweetbreads Salt and pepper (approximately) 6 (1-inch) slices whole wheat Y2 cup flour bread 1 egg, beaten 2 tablespoons Pommery 2 tablespoons chopped mustard shallots 2 tablespoons glace 2 tablespoons white wine de viande 1% cups whipping cream . Ina large skillet, heat % cup of the butter. Sauté the veal medallions over medium heat until medium rare, approximately 3 minutes on each side, turning once. Remove from the pan and keep warm; reserve the pan to make the Armagnac sauce. . Meanwhile, place the sweetbreads in a stockpot and add water to cover. Boil over medium heat 15 to 20 minutes, or until they turn white. Drain; clean out veins and membranes and discard. Dust sweetbreads in the flour, then dip in the beaten egg. . Heat % cup of the butter in a sauté pan and sauté the sweetbreads over medium heat until they turn a golden brown, approximately 2 minutes on each side. . Inthe pan used to sauté the veal, place the shallots and sauté slightly over medium heat, approximately 1 minute. Add the wine and deglaze for 1 minute. Add the cream and the chives and continue to cook until mixture is reduced by half, approximately 5 minutes. Sprinkle the Armagnac on the sauce and stir to mix. Season with salt and pepper to taste. . Heat the remaining % cup butter in the sauté pan over medium heat and make croutons by sautéeing the bread approximately 1 minute on each side. 6. To serve, place a crouton on each plate and spread with the mustard. Place a veal medallion on the crouton and arrange sweetbreads on either side. Ladle some of the Armagnac sauce over the sweetbreads and spoon a little glace de viande on the veal. Serve at once.