VOLUME 1 - Kilimanjaro Foods

ALMOND COATING: Beat egg white until foamy. Gradually beat in the
sugar. beat until stiff peakes are formed. Spread the meringue around
the outside of the pastry shell. Press in the almonds so that they
completly cover the sides.
TOPPING: Gently fold sugar and vanilla into whipped cream. Spread
over the fruit. Garnish with sliced toasted almonds, if desired.
Ochsenschwanzsuppe (Ox Tail Soup)
6 Servings
2 lb ox tails,disjointed or
2 veal tails
1 onion,medium, sliced
2 T vegetable oil
8 c water
1 t salt
4 peppercorns
1/4 c parsley,chopped
1/2 c carrots,diced
1 c celery,diced
1 bay leaf
1/2 c tomatoes,drained
1 t thyme,dried, crushed
1 T unbleached flour
1 T butter (or margarine)
1/4 c madeira
In a 4-quart Dutch Oven brown oxtail and onion in hot oil for
several minutes. Add water, salt and peppercorns; simmer uncovered
for about 2 hours. Cover and continue to simmer for 3 additional
hours. Add the parsley, carrots, celery, bay leaf, tomatoes, and
thyme; continue simmering for 30 minutes longer or until the
vegetables are tender.
Strain stock and refrigerate for an hour or more. In a blender puree
the edible meat and vegetables and reserve. Remove fat from top of
stock and reheat. In a large, dry frypan brown flour over high heat.
Cool slightly. Add the butter or margarine, blend. A little at a time,
add the stock and vegetables. Correct seasoning and add madeira
just before serving.