Path: swen.emba.uvm.edu!attmt1!ip.att.net!cyclone2.tampabay.rr.com!cyclone-southeast.rr.com!cyclone.southeast.rr.com!news.rr.com!news-southeast.rr.com!news-out.cwix.com!newsfeed.cwix.com!news.maxwell.syr.edu!news.msfc.nasa.gov!nntp.mainstreet.net!news.mainstreet.net!feeder.swcp.com!sloth.swcp.com!not-for-mail From: Tonkcats@cs.com Newsgroups: rec.food.recipes Subject: Collection (5) Dishes with Truffles Followup-To: rec.food.cooking Date: Tue, 2 Nov 1999 23:31:42 EST Organization: cs.com Lines: 158 Approved: phill@rt66.com Message-ID: <0.cd2b9856.255114ae@cs.com> Reply-To: Tonkcats@cs.com NNTP-Posting-Host: inago.swcp.com Originator: recipes@swcp.com (Patricia Hill) Xref: swen.emba.uvm.edu rec.food.recipes:37093 VEAL ORLOFF SALTIMBOCCA ALLA ROMANO EGGS, CHEESE AND TRUFFLES LOBSTER TETRAZZINI BEEF TENDERLOIN WELLINGTON VEAL ORLOFF 1/2 rack of veal 6 oz. Soubise sauce 2 oz. mushrooms 2 Tbsp. truffles 2 oz. Prosciutto ham 1 Tbsp. Parmesan cheese 1 sprig parsley Trim excess fat from 1/2 veal short loin with bone. Salt and pepper rack of veal and roast at 350 degrees for one hour. Remove the eye of veal from the rack, saving the rack bones intact. While the veal is cooking, bring 1/2 quart of milk to boil. Saute 1 pound of onion, diced fine, in 6 ounces clar- ified butter. When onions are translucent (cooked until very soft) add enough flour to absorb all butter. Cook over low heat for 10 minutes, taking care not to burn or color flour. Add hot milk to onion flour mix and whip until thick. Slice 1/2 pound of Prosciutto ham in small julienne slices 2-inches long. Dice 1 pound mushrooms very fine. Saute mushrooms in 4 ounce clarified butter. When cooked, drain excess liquid. Add julienne of Prosciutto to mushrooms and cook briefly. Add Madeira wine and chopped truffles. Add mushrooms, ham, truffle mix to the onion and milk sauce. Adjust seasoning with salt and white pepper. If mix is too loose, tighten with crushed Ritz crackers. Place empty rack (bones) on platter. Put a generous amount of stuffing on bottom of rack. Slice the eye of veal in 6 to 8 slices. Place the slices, one at a time on top of stuffing. Between each slice put stuffing and shingle the slices of veal. When complete, add more stuffing on top and sides. Sprinkle Parmesan cheese and chopped truffles on top, and bake in a 350 degrees oven for 20 minutes, or until stuffing is bubbling. Serve with Perigodine sauce, which is a standard brown sauce with Madeira wine and truffles. SALTIMBOCCA ALLA ROMANO 1 lb. very thin veal steak 2 truffles, cut into 8 slices (optional) 4 thin slices Prosciutto butter or margarine freshly ground pepper pinch of powdered sage snipped parsley flour olive oil 1/2 cup dry white wine Have butcher flatten veal to 1/8-inch thickness, then cut into 8 slices. For each saltimbocca, top one piece of veal with 2 slices truffles, a lice of Prosciutto, 1 teaspoon melted butter, a pinch of pepper and sage and 1 teaspoon snipped parsley. Top with a second piece of veal, then pinch edges together (or serve with picks). Then dip pieces in flour to lightly coat both sides. Repeat with other veal slices. In a large skillet heat 2 tablespoons of butter with 1 to 2 tablespoons of olive oil. In it, saute saltimbocca until lightly brown on both sides, then pour in wine and simmer, covered, for 5 minutes until veal is tender. Spoon sauce over meat. Truffles are optional. EGGS, CHEESE AND TRUFFLES 8 eggs 2 oz. Fontina cheese, cut in small pieces dash of salt 1 truffle, very thinly sliced 4 Tbsp. butter grated nutmeg Melt the butter in a large skillet and set over low heat. Add the cheese and let it melt. Add the slices of truffle and mix well. Break the eggs onto the cheese and truffles and season with salt and pinch of nutmeg. Let the eggs set 5 minutes. Serves 4. LOBSTER TETRAZZINI 4 lb. lobster meat coral from lobster 2 cup reduced lobster water 1/2 lb. mushrooms 3 Tbsp. butter 2 Tbsp. flour 3 Tbsp. butter 1 cup heavy cream 3 Tbsp. sherry pinch of nutmeg 1/2 cup diced truffles 1/2 lb. cooked spaghetti Cut the meat from 4 pounds boiled lobster into strips, reserving any coral. Simmer the water the lobster was cooked in until it is reduced to 2 cups and reserve it. Saute 1/2 pounds mushrooms thinly sliced in 3 tablespoons butter until they are soft and lightly browned and reserve them. In a saucepan melt 3 tablespoons butter, stir in 2 tablespoons flour and cook (the roux), stirring for a few minutes. Add the lobster coral and stir in gradually the reserved cooking liquid. Cook the sauce, stirring, until it is smooth and thick. Then stir in 1 cup heavy cream and 3 tablespoons of sherry. Add a pinch of nutmeg and salt and pepper to taste. Simmer the sauce for 10 minutes. Add the lobster meat, the mushrooms and 1/2 cup diced truffles. Arrange 1/2 pound hot cooked spaghetti in coils on platter. Make a well in center of the spaghetti and pour in the lobster sauce. BEEF TENDERLOIN WELLINGTON 5 lb. whole beef tenderloin, trimmed, peeled 8 oz. liver pate 2 oz. truffle peel, chopped egg wash to brush salad oil for pan Dough: 24 oz. bread flour 1/2 tsp. salt 6 oz. butter 6 oz. shortening 3 egg yolks 1/2 oz. olive oil 6 to 8 oz. cold water Sift flour; fold remaining ingredients into flour as for pie dough. Blend lightly. Cover dough with cloth and let stand 1 hour. Sear tenderloin well, leaving center almost raw. Cool. Spread with liver pate. Sprinkle with chopped truffles. Roll out dough 3/16-inch thick. Wrap dough around tenderloin, keep seam on bottom and fold ends under. Brush surface with egg wash. Place on oiled baking sheet. Bake at 350 degrees for 40 minutes or until dough is done. If cooking too fast, cover with foil. Cut in slices about 3/4-inch thick. Serve with Madeira sauce. Makes 8 portions. -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted weekly Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.