Volume 9–2 (Low Res).pdf

The Boiled Beef
Ingredients:
3-lb. boneless bed.rump, brisket, chuck
or bottom round, tied. (1 1/2 kg)
3 lbs. chicken giblets, wings, necks. (1 1/2 kg)
2 quarts water. (2 L)
Salt to taste.
3 tbs. butter. (45 mL)
2 cups onions, quartered. (1/2 L)
I parsnip, scraped and diced into
1" pieces. (1)
3 carrots (the same as above). (3)
4 celery ribs, cut into 1-inch pieces. (4)
1 leek, white only. (1)
4 sprigs of parsley. (4)
1 bay leaf (1)
6 peppercorns. (6)
4 whole allspice cloves. (4)
The technique:
Put the beef and chicken parts into an
8-quart soup kettle. Add the salt. Add
enough water to cover and bring it to the
boil. Skim off the surface scum as it
rises to the top.
Heat the butter in a heavy 12-inch
skillet. Add the chopped onion, parsnip,
celery, carrots, leek, and parsley. 'Foss
them over a high heat until they brown
lightly. Put them into the soup kettle and
return to the boil again. Skim the surface
again.Add the bayleaf,peppercorns,and
allspice. Cover partially, lower the heat,
and simmer for about 2 hours.
Remove the beef to a heated platter.
Skim the stock and strain it through a
washed piece of cheesecloth, squeezing
the liquid from the vegetables before you
discard them.
Serve the stock as a first course. Then
slice the beef by 1/2 inches and surround
it with dumplings (see recipe at right).
Serve with a green salad vinaigrette or
lemon and oil.
A Mozartian Birithdary Party
for next January 27:
Some birthday cards/invitations:
Compose yourself: January 27 is Mozart's birthday!
_am
Anna and Leopold' were happy to
announce the birth of th e r seventh child,
Wolfgang Amadeus, on jitiluary 27, 1756.
The Dumplings
Ingredients:
5 medium-sized potatoes, boiled in
theirjackets, cooled, peeled, and
mashed fine. ( 5 )
cup flour. (33g)
1 tsp. salt. (5 mL)
1/4 cup farina. (8 G)
1 lightly beaten egg (1)
2 tsp. milk. (10 mL)
The technique:
Boil 5 quarts of water. Mix the potatoes,
flour, salt, farina, egg, and milk with a
wooden spoon to form a paste. Flour your
hands and make 1-inch balls.
Drop the balls into the boiling water
and lower heat to a gentle roll. Simmer
the balls until they rise to the top. Lift
them out with a slotted spoon and add to
the beefplatter. Spoon a little of the beef
juices over them. Drink a Blauburgunder
from Austria (a hard-to-get red wine
made from the Pinot Noir grape), or an
Italian Chianti Classico, or a Californian
Cabernet Sauvignon, or an Egri Bikaver
(Bull's Blood) from Hungary.
The Horseradish Sauce
Ingredients:
4 tbs. sweet butter. (60 mL)
1/4 cup finely chopped onions. ( 60 mL)
4 tbs. flour. (60 mL)
2 cups beef broth. ( 1/2 L)
4 tbs. grated fresh or prepared
horseradish that has been squeezed
dry. ( 60 mL)
1/4 tsp. salt. (1 mL)
Freshly ground black pepper.
1 tbs. lemon juice. (15 mL)
1 tsp. sugar: (5 mL)
1/4 cup heavy cream. ( 60 mL)
The technique: (Prepare while the beef
is cooking and reheat gently when all is
ready to serve. )
Melt the butter in an 8-inch sauce pan.
Add the onions and let them cook gently.
We're happy to celebrate it!
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Stir them every minute for 3 minutes. Stir
in the flour and continue cooking gently
for 8 minutes. Let a light color appear.
Add the broth, horseradish, salt, pepper,
lemon juice, and sugar. "Whisk" it over
a medium heat until it becomes thick
and smooth.
Lower the heat and gradually add the
cream; simmer for about 2 minutes.
Don't boil it! It's ready to be served
beside the beef
The Sachertorte
Ingredients:
(Makes a 9-inch round cake. )
6 oz. semisweet chocolate, broken or
chopped into small chunks. (225g)
8 egg yolks. ( 8)
8 tbs. melted sweet butter. (184 g)
I tsp. vanilla extract. (5 mL)
10 egg whites. (10)
Pinch of salt.
1 cup sifted all-purposeflour (227g)
3/4 cup sugar. ( 200 mL)
1/2 cup sieved apricotjam (put aside).
(125 mL)
The technique:
Line two 9-by-1 1/2-inch round cake pans
with circles of waxed paper. While you're
doing that, heat the oven to 350 degrees F.
Melt the chocolate chunks in the top of
a double boiler. Put the egg yolks in a
bowl and beat in the chocolate, melted
butter and vanilla extract.
Whisk the egg whites in another bowl,
adding a pinch of salt, until they foam.
Continue whisking, adding a tbs. ofsugar
at a time,until the whites form stiffpeaks.
Mix a third of the white peaks into
the chocolate blend, and then put all
the chocolate back over the whites,
sprinkling the flour on top. Fold it all
together using a rubber spatula until it is
a consistent,smooth color. Don't overfold!
Pour it all into the lined pans in even
parts and bake in the middle of the
oven until the batter becomes puffy and
dry. If a toothpick comes out clean,
they're done.
White wine aperitif Riesling.
(Overture to Cosi fan tulle, K.588)
Beef broth Salzburg
(Serenade number 7, K.250)
Boiled beef and potato dumplings
with horseradish sauce. Green salad.
Blauburgunder or Beer.
(Divertimento for string trio, K.563)
Birthday Sachertorte Wolfgang.
Riesling Auslesen. Tokay Aszu.
( Eine kleine Nacht musik, K.525)
Coffee. Cigar. Cognac.
(Requiem, K.626)
Take the pans from the oven, remove
the layers and paper, and put them on
a cooling rack.
Glaze for the Sachertorte
Ingredients:
3 oz. unsweetened chocolate in chunks.
(112 g)
1 cup heavy cream. (250 mL)
1 cup sugar. (250 mL)
I tsp. corn syrup. ( 5 mL)
1 egg. (1)
1 tsp. vanilla extract. (5 mL)
The technique:
Put the chocolate, cream, sugar, corn
syrup, and vanilla in a small saucepan.
Heat.it slowly so it melts together as you
stir it slowly. Cook 5 minutes more over
a medium heat without stirring. It's done
when you can drop a little into a glass of
cold water and it forms a soft ball. Then
beat the egg lightly in a small bowl,
stirring in 3 tbs. of the chocolate mix.
Put this into the warm chocolate mix
and stir/cook over a low heat until it all
thickens to coat a spoon heavily. Let
cool to room temperature.
Spread a layer of cake with the apricot
jam, and place the other on top. Put the
rack onto a cookie sheet and pour the
glaze over the cake. Do it evenly, smoothing
with a metal spatula. Let stand until
all the dripping stops. itansfer the
glazed cake to a plate and refrigerate
about 3 hours to harden the glaze. Leave
it out about a half an hour before you
serve it.
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