Dining in--Minneapolis/St. Paul cookbook

ter; cover with waxed paper to keep warm. Pour the bouillon from the baking pan into a small saucepan and cook over medium heat until reduced by half. Stir in the cream and lemon juice and season with salt and pepper. Add the simmering fish sauce to the bouillon and stir to blend. Strain through a fine sieve. Pour over the fillets and serve at once. Ten years ago you couldn't find ten pounds of fresh ocean fish in Minnesota. Today we sell more fish than meat! Fish is more creative to cook with—there are many more recipes for fish than for lamb and beef. ps N psy on LE‘CAFE-ROYAL CAILLES ROTIES AUX RAISINS 1 cup dried raisins 4 teaspoons pepper % cup brandy Y2 pound butter, at room 12 quails temperature Ya cupsalt Ya cup dry white wine . Place the raisins and brandy in a bowl and add enough water to cover. Soak for 1 hour. . Preheat oven to 450°. . Clean the quails and truss wings and legs to body with string. Sea- son the inside and outside generously with the salt and pepper. Spread about 1 tablespoon of the butter evenly over each. Arrange in a roasting pan and roast in preheated oven 25 to 30 minutes. . Remove the baking pan from the oven. Remove the quails and keep warm on a serving platter. Deglaze the pan over medium heat by adding the wine and % cup water, then stirring and scraping the solidified pan juices. Cook approximately 10 minutes, or until reduced by half. Add the remaining 4 tablespoons butter and stir until well blended. Strain the sauce through a sieve into a bowl. . Drain the raisins, discarding liquid. Stir the raisins into the sauce. Place two quails each on six dinner plates. Pour the raisin sauce over and serve at once. The simple things are the best. There is no need to spend hours cooking every dish. LE CAFE ROYAL FILET A LA MOUTARDE 4 tablespoons butter, at Fines herbes: room temperature 1 sprig parsley, finely 6 (8-ounce) filets mignons chopped 2 shallots 1 sprig chervil, finely 1 cup dry white wine C opped — : 1/2 cup whipping cream : i tpt Ved 3 Hable ial Luh 1 sprig thyme, finely chopped 1. Heat the butter in a sauté pan until it sizzles. Sauté the filets over high heat until juice begins to appear on the surface, then turn and brown on other side. Remove from pan, place on a serving platter, and keep warm. 2. Sauté the shallots in the butter remaining in the pan about 1 minute; do not brown. Add the wine and reduce about 2 minute to let alcohol evaporate. Add the cream and cook over medium heat approximately 5 minutes until reduced by half. Add the mustard and the fines herbes. Stir well. Pour the sauce over the filets and serve at once with the Garniture de Legumes. Nouvelle cuisine? It depends on the quantity you eat, not the ingredients, to be healthy and feel good. I prefer the classic sauces and garnitures of Escoffier. yyy - et Yr Za Z [, a li se : — eae Se GARNITURE DE LEGUMES 2 dozen small, young 2 dozen pearl onions, peeled turnips, peeled 4 tablespoons butter 2 dozen baby carrots, peeled . Carve the turnips and carrots into seven-sided oval shapes each 2 inches long. In a saucepan, bring to boil just enough salted water to cover the vegetables. Add the turnips, carrots, and onions. Cook 6 to 8 minutes, or until al dente. Immediately remove from high heat and strain well. . Ina frying pan, melt the butter and sauté the vegetables 2 to 3 minutes over medium heat; do not let brown. Remove and serve at once. SALADE D’ENDIVE DE BELGIQUE 2 tablespoons vinegar 4/4 cup salad oil Salt 6 Belgian endives Freshly ground black pepper . Pour the vinegar into a jar with a screw-top lid, and season with salt and pepper to taste. Add the oil and set aside. . Peel the endives and wipe each leaf with a clean, damp linen towel. Arrange the leaves over six salad plates.