Dining in--Minneapolis/St. Paul cookbook

gether with the veal and pork. In a small bowl, combine the ground mixture with the shallots, onion, parsley, and garlic. Add the remaining 2 tablespoons cognac and the port or Madeira; stir well. Add the eggs and the pistachios or truffles. Season with salt, pepper, and the remaining % teaspoon nutmeg. Combine thoroughly. (continued next page) 5: Preheat oven to 400°. Trim the fat from the reserved duck skin. Line the bottom and sides of a terrine with three-fourths of the skin. Spread the marinated duck/lard mixture and the veal/pork/lard forcemeat in alternating layers to fill the terrine. Cover with the remaining duck skin so the filling is protected while baking. . Set the terrine inside a larger pan filled halfway with warm water. Bake in preheated oven for 12 hours. . When done, remove the terrine and pour off the grease; let cool. Pour the half-set aspic jelly into the terrine and set a plate on top to weight down. Refrigerate 8 hours or overnight. . Place the lettuce leaves on six chilled plates. Cut the cold ballottine in 2-inch thick slices and arrange attractively on the leaves. Garnish with the cornichons and serve. Note: If chopped jelled aspic is desired for garnish, make additional aspic according to directions in step 3 and chill until set. Cornichons are imported French gherkins. Was Minneapolis ready for French food? At first we sold two dozen escargot a week. Today we sell fifty! And the baguettes? We bake twelve hundred each day. They are a natural accompaniment for the ballottine. FILET DE SOLE BONNE FEMME 3 large fresh sole 3 tablespoons flour 5 tablespoons butter Salt and pepper (approximately) = Y2 pound fresh mushrooms, 3 tablespoons chopped onion washed and sliced 3 tablespoons chopped carrot 2 tablespoons chopped % cup chopped shallots parsley Mee ts 1 scant cup dry white wine parsley sprig 2 cups whipping cream 1 sprig celery leaves P es 1 leak Juice of 1 lemon 1 leek stem ns . Remove the skin from each sole. Witha sharp knife, make four fillets of each by cutting in half lengthwise near the center bone, then again cutting each half in two strips. Remove the bones with the tip of the knife. Pound the fillets lightly to flatten and break the nerves. Rinse in cold water. Clean and chop the bones, rinse in cold water, and set aside. . To make a fish stock, heat 1 tablespoon of the butter in a saucepan. Add the onion, carrot, % cup of the shallots, and the chopped fish bones and cook until the vegetables begin to release their juices. Cover with water, add the bouquet garni, and cook over medium heat for 20 minutes, skimming often. Strain the stock through a sieve lined with dampened cheesecloth and return to pan. . Make a roux by mixing 3 tablespoons of the butter with the flour in a small bowl. Add the roux to the fish stock, stirring constantly. Cook this sauce over medium high heat for 25 minutes. . Preheat oven to 400°. . While the fish sauce is cooking, place the fillets bone side down and fold over once. Butter a 9-inch by 12-inch baking pan, and sprinkle it with 2 teaspoon salt and % teaspoon pepper. Place the folded fillets in the baking pan. Arrange the remaining % cup shallots and the mushrooms around the fillets. Sprinkle with the parsley and season with salt and pepper, if desired. Pour the wine over the fillets. Place the pan over high heat and bring to a boil. Remove and bake in preheated oven 5 to 10 minutes, or until the fillets flake easily. Remove from oven. . Butter a serving platter. Place the fillets and mushrooms on the plat-