Club Food

2 sm Venison steaks

1 tb Butter

Dash of fennel Garlic salt Basil White cooking wine Melt butter
in frying pan over medium heat.
Put steaks in pan and add fennel,
garlic salt and basil.
Cook for 5 to 10 minutes or until done to
your liking.

Stephen Ceideburg 1/2 tb Butter

Black pepper 50 g Chopped green onions

200 ml Port wine

300 ml Stock

24 Peeled chestnuts

1 tb Butter

8 Venison medallions

4 Figs

By rights, this dish requires lengthy preparation of a stock
made with the bones and trimmings of venison.
However, this is
impossible for most of us who buy venison as a boneless fillet.
A
good beef stock is a satisfactory substitute and if you use a
canned beef bouillon (Campbells makes one) and prepare the
chestnuts in advance, the meal can be prepared very rapidly.
Melt
half a tablespoon of butter in a heavy saucepan, add a good
grinding of black pepper and gently cook 50 g chopped green
(spring) onions.
Add 200 mL port and reduce.
Add 300 mL stock and
24 peeled chestnuts and simmer for about 20 minutes or until the
sauce becomes syrupy.
Set aside and keep warm.
Heat a heat a
heavy-based frying pan, add a tablespoon of butter.
When it is very
hot, cook 8 medallions of venison, each about 1 cm thick.
Sear them
for a maximum of 1 minute on each side, to ensure they are still
rare.
Meanwhile, butter a baking tray and slice onto it 4 figs.
Place under a grill to heat through.
Divide the sauce and chestnuts
between four heated plates and add to each plate 2 medallions of
venison and a fan of fig slices.
Serve immediately.
Posted by
Stephen Ceideburg From an article by Meryl Constance in The Sydney
Morning Herald, 5/4/93.
Courtesy Mark Herron.
—–

2 lb Venison

1/2 c Soy Sauce

1/3 c Grated Onion

1/4 c Water

2 tb Sugar

1 ts Ground Ginger

1 Clove Garlic, minced

Prepare venison to serve in one of the following ways: bite size
pieces, steak, or finger steaks.
Blend all marinade ingredients
thoroughly and marinate meat for 2-4 hours.
Grill or broil to
desire degree of doneness.
Baste occasionally with marinade.
The
bite-sized pieces cook quickly so watch carefully.

1 1/2 pounds venison — boneless

2 pounds pork belly — cured

3 shallot — sliced

2 cloves garlic — sliced

1/4 cup dry red wine

1/2 cup gin

3/4 cup brandy

5 juniper berries — crushed

1 teaspoon black pepper

1 teaspoon coarse salt

3/4 teaspoon ground thyme

3/4 teaspoon ground rosemary — 1/4 inch thick

1/4 teaspoon ground nutmeg

1 bay leaf

***** 1/2 pound chicken livers

4 eggs

1 pound bacon — thinly sliced

1/2 pound dried cranberries

1 teaspoon thyme

6 bay leaves

1 cup *RED WINE JELLY

Cut meat into 1″ cubes.
Sautee shallots and garlic until wilted
in a little of the rendered pork fat, let cool.
In a bowl, combine
the meats, wine, gin, and 1/4 cup brandy with the salt, pepper,
juniper and spices.
Cover tightly for at least 2 days (up to 1 week
is fine), until the meat has absorbed all the liquid.
Remove the
bay leaf.
To reconstitute the dried cranberries, place them in a
small pan with 1/2 cup brandy.
Bring to a boil, turn off the heat,
cover the pot, and let them steep until they are soft and all the
brandy is absorbed, about 1/2 hour.
Chop the cranberries coarse.
Grind the meat, being careful not to force the meat through the
grinder.
Add the cranberries to the meat mixture after it has been
ground.
In a food processor, puree the chicken livers with the
eggs.
Strain the mixture and add to the meat mixture.
Vigorously
mix and knead the pate mixture with your hands for at least 5
minutes; it will all come together into a mass.
From time to time,
wet your fingers with cold water and pat the mixture.
When your
hands do not stick, it is ready.
Line a 1 1/2 quart terrine with
the bacon slices.
Put the meat into the terrine and pat it well to
get out all air pockets and mound the meat about 1/4″ above the top
of the pan.
With your finger, make a groove all around the rim of
the pan.
Spoon a line of dried thyme down the top of the pate and
decorate with the bay leaves.
Fold over the bacon.
Cover tightly
with foil.
Preheat oven to 425′.
Set the terrine in a roasting pan
and pour boiling water to come halfway up the sides of the terrine.
Bake to an internal temperature of 155′ (about 2 hours).
When done
remove from oven and press the pate to force out the juices.
Weight
the pate and let cool.
When it cools to room temperature,
refrigerate the weighted pate.
The next day, remove the weights and
the foil and remove any congealed fat or juices.
Wrap well in
plastic wrap or foil.

3 lb Venison Roast

Cloves of Garlic Salt Pepper 1 lg Onion, sliced

1 lg Green pepper, sliced

1 sm Can whole pimento

3 sl Bacon

With sharp-pointed knife, pierce meat several times and insert
slices of garlic.
Season with salt and pepper.
Smother roast with
onion, green pepper, pimento, and bacon.
Add small amound of water,
cover and bake in slow oven, basting occasionally.
Drippings make
excellent gravy.

1 venison tongue, about 2 pounds

1 small onion, chopped

4 cloves, whole

2 small bay leaves

1 Tablespoon salt

1/2 Teaspoon red pepper

1 1/2 inch lemon slice

Clean tongue thoroughly, svrubbing & rinsing.
Put in large
pan & cover with boiling water.
Add all ingredients, cover,
& simmer slowly (do not boil) for 3-4 hours or until tender.
Allow to cool slightly in stock.
Drain & remove skin & fat.
Serve hot with wine sauce or sliced cold with tangy sauce.

Serve with fluffy mashed potatoes, buttered baby beets, & a
green salad.

4 lb Venison, Cut Suitable

For Boiling 1 Large Turnip,Sliced

3 Carrots,sliced

3 Onions,Sliced

2 ts Parsley,Chopped

THE FRUMENTRY 4 oz Kibbled,Pearled or

Hulled Wheat 13 fl Rich full Cream Milk

1 oz Mixed Dried Fruit

1 Beaten Egg Yolk

1 ts Honey

1/2 ts Ground Cinnamon

Salt William Rufus(1087-1100) Place the meat in a large saucepan
and cover with hot stock made from the bones of the deer or with
hot salted water, using 1 level teaspoon salt to 500 ml (2 pints)
water.
Bring quickly to the boil to seal the meat, skim, and add
the vegetables.
Lower the heat and simmer until tender.
(About: 2-3
hours, depending on the size of the joint.) Drain, leave in a warm
oven for 5-10 minutes to dry off, then slice the meat.
Serve with
frunienty and a little of the strained cooking liquid.
If you
prefer roasted verison cook 1.35-1.8 kg (3-4 lb) haunch or saddle
of venison in a medum oven 180 C (350 F)Gas 4 for 20 minutes per
450 g (1 lb), bastin frequently with melted butter.
FOR THE
FRUMENTY:- Soak.
the wheat for 12 hours, or overnight, in water,
preferably plac- ing the bowl in a warm place.
Drain.
Boil the
wheat gently in the milk for 20 minutes, add the dried fruit and
continue boiling gently for another 40 minutes.
Beat the egg yolk
with the honey and cinnamon anci stir into the wheat and milk.
Add
a little extra milk if the mixture appears too stiff, but don’t
letit get runny.
The grains of wheat should be soft.
Season very
sparingly with salt.
If you make the frumenty in advance add extra
milk: when reheated.
—–

Heat butter in a saute pan.
salt and pepper the venison on both
sides and saute quickly, about 2 minutes per side (depending on
thickness) for medium rare.
Remove from pan and keep warm.

Add shallots to pan juices; cook 1 minute.
Add green peppercorns
and bourbon; boil 1 minute.
Add wine and cook down to a fine glaze.
Add heavy cream and continue cooking until sauce coats the back of
a spoon.
Add herbs and any meat juices.
Serve sauce over
venison.

Wes & Kathy’s Killer 4-Star Venison Chili No.
3538 Yields 6
Servings

3 Lb Venison, Chopped Fine, 12 oz Beer (not lite)

Neck or Shoulder Cuts 1/2 Cup Beef Broth 1 Medium Onion, Chopped
1 Tbls Oregano

4 Cloves Garlic, Crushed 2 Tbls Masa Harina

- Salt 1 tsp Coriander, Ground 1/4 Cup Gebhardts Chili Powder
1/4 Cup Warm Water

2 Tbls Olive Oil

1 Tbls Cumin, Ground

Saute the meat in the oil until very lightly browned.
Add the
onion and garlic.
Saute until the onion is tender but not browned.
Add the chili powder, coriander and cumin.
Cook over medium heat,
stirring frequently, 4-5 minutes.
Add the beer and broth.
Reduce
heat to a medium simmer.
Cook, stirring frequently, until the meat
is tender (45-60 minutes).
Dissolve the masa harina in the warm
water.
Add to the chili.
Continue to simmer, stirring frequently,
for 30 minutes.
Remove from the heat.
Cover.
Let sit for at least 6
hours.
Reheat.
Serve hot.
~~~ Wesley & Kathy Pitts

4 ea Salmon steaks, large

3 T Butter, melted

3 T Peanut or olive oil

2 T Lemon juice

2 T Garlic, minced, fresh

1 t Tarragon, minced, fresh

1/4 t Lemon peel, grated

1/8 t Red pepper flakes

1 x Salt & pepper to taste

1 x Lemon wedges

Combine butter, oil, lemon juice, tarragon, lemon peel and
pepper flakes to make a marinade.
Place fish steaks on broiler and
brush with half the marinade.
Broil under pre-heated broiler, 2
inches from heat, for 4 minutes.
Turn the steaks, brush with
remaining marinade, and broil until fish flakes to fork (about 4
more minutes).
Salt and pepper to taste and serve immediately with
lemon wedges.
Also for: Use cobia, king mackerel, grouper or other
large fish steaks Source: FIELD & STREAM May 85 Recipe date:
05/15/85

1 cn Condensed consomme’

2 c Cider vinegar

8 c Red wine

1 1/2 ts Ground black pepper

2 tb Salt

2 Bay leaves

1 t Crumbled thyme

2 Garlic cloves — chopped

8 Juniper berries

1 Piece wild boar meat

(about 5 pounds) 6 Carrots

-scraped and quartered 2 lg Onions — quartered

4 Celery stalks

-cut into 2-inch lengths 1 cn Condensed beef broth

1/3 c Currant jelly

1/2 c Flour — mixed with

3/4 c Water

Combine consomme’, vinegar, wine, pepper, salt, bay leaves,
thyme, garlic, and juniper berries in a glass or enamel bowl.
Place
boar meat into marinade.
Let marinate for 2 days at room
temperature.
Place meat and marinade in a large kettle.
Cover and
simmer for 2 to 2-1/2 hours or until meat is almost tender.
Add

carrots, onions, celery.
Cover and simmer until vegetables are
tender, about 20 minutes.
Remove meat and vegetables and keep warm.
Add beef broth, currant jelly, and flour mixture to pan liquid.
Stir until sauce bubbles and thickens slightly.
Let sauce cook at a
boil until it becomes the thickness of a good brown gravy.
Pour hot
gravy over portions of sliced boar and vegetables.
Serve with
Chestnut Puree.
Adaption from recipe by Claude Bouchet, Jockey Club
(Washington, D.C.) Campbell’s Great Restaurants Cookbook, U.S.A.
Electronic format courtesy of Karen Mintzias Submitted By
KM@SALATA.COM (KAREN MINTZIAS) On 23 NOV 95 232154 -0800

1 Venison roast(4-6 lbs)

Or 4 steaks 2 Bay leaves

1/4 c Red wine vinegar

2 c Claret wine

1 Salt to taste

3 1/2 T Olive oil

2 cn Cream of mushroom soup(8oz)

1 1/2 c Water

1 Clove garlic minced

2 Medium onions chopped

1 1/2 t Worcestershire sauce

Mix the wine vinegar, water, salt, & 1/2 tspn of the
worcestershire sauce.
Pour this over the venison, cover, &
refrigerate overnight or 8+ hours.
Cover the bottom of a pan with
the olive oil and heat over a medium heat.
Add the garlic &
onions.
Saute until onions are clear.
Meanwhile rub meat with salt,
the cay- enne flakes, & worcestershire sauce.
Place the venison
into the pan and add the 2 cans of cream of mushroom soup.
Cover
and place in a preheated 325 degree F oven.
Cook for 1/2 hour then
add the wine & the Bay leaves.
Cook for 2 more hours being sure
to baste the meat every 20-30 minutes.
When 10 minutes of cooking
time is left, remove the cover and allow to brown!

1 lb Ground venison

3 oz Pork fat back, ground

Salt Freshly ground pepper Because venison has so little fat,
you’ll need to add some for a juicy burger.
But don’t use deer fat
- it tastes bad.) Mix venison, pork, salt and pepper, handling as
little as possible.
Heat grill.
Brush burgers with vegetable oil
and grill about 4 minutes; turn and cook to desired doneness.
Serve
on rolls with your choice of condiments.

12 oz Venison filet

1 sm Tin anchovy filets

4 tb Olive oil

SERVE——————————-
Olive oil 1 Handful rocket
or watercress

1 Lemon; quartered

Slice the filets into 12 medallions.
Lay each slice between 2
sheets

5 pounds venison — sliced 1/2″ thick

1 cup flour

1 cup vegetable oil

3 cups onions — chopped

1 1/2 cups green onions — chopped

1 1/2 cups celery — chopped

1 1/2 cups green peppers — chopped

2 bay leaves

1 cup red wine

2 cans beef bouillon

15 ounces crushed tomatoes

15 ounces tomato puree

15 ouces Rotel diced tomatoes and chiles

2 teaspoons white pepper

1 1/2 teaspoons black pepper

1/2 teaspoon cayenne pepper

3 teaspoons salt

1/2 teaspoon thyme

1/2 teaspoon basil

3 teaspoons worcestershire sauce

grits

Pound venison strips to 1/4 inch thick.
On a well greased grill,
brown meat on both sides, cut into manageable sized pieces and set
aside.
In a 12 quart pot, combine oil and flour.
Stir continously
over medium high heat until roux is a rich brown color, the darker
the better.
As soon as roux is ready, add onions and continue to
stir 1 to 2 minutes.
Add rest of vegetables, stirring as needed
until onions are clear.
Slowly add boullion to mixture, stirring
thoroughly.
If added too quickly, roux will separate.
When mixture
has stabilized, add tomatoes and simmer for 10 minutes.
Add wine
and meat, including whatever drippings have accumulated since
grilling.
Cover pot and simmer until meat is just tender, (1-2
hours) stirring occasionally.
Add seasonings and simmer 20 minutes
more.
Serve over grits.

1 1/2 lb Ground venison

3 lg Onions, diced

1 lg Green pepper, diced

1 cn 16 oz.
tomatoes

2 ts Salt

1/3 ts Chili powder

1 sm Red pepper, diced

1/2 c Chopped chiles (optional)

Preheat over to 350F.
In large skillet cook and stir venison,
onions, and peppers until meat is brown and vegetables tender.
Drain off the fat and stir in tomatoes, salt, pepper, chili powder,
red pepper and chiles.
Heat through and pour into covered casserole
dish.
Bake 1 hour stirring a couple times while cooking.

2 lb Sliced venison 1/8″ thick

2 T Worcestershire sauce

2 T Soy sauce

1 T Salt

1 t Ground red pepper

2 Cloves garlic, sliced

1 c Corn whiskey

1 c Water

Slice the meat when it is lightly frozen.
The cuts should be
long, thin and with the grain.
Cut across the grain if you want
more tender, but more brittle jerky.
Trim off all of the fat.
Marinate strips in a glass container overnight.
You may substitute
2 cups of red wine for the corn whiskey and water.
Pat dry and
arrange pieces side by side on an oven roasting rack, with- out
overlap.
Cook at minimum heat (150F) for 6 hours.
Leave oven door
ajar to allow moisture to escape.
Meat should be dark, dry and
store jerky in a cool, airtight container.

——————————–VENISON
LOAF——————————–
1 1/2 lb VENISON, ground

3/4 c MILK

1 pk LIPTON’S ONION SOUP MIX

1 EGG, lightly beaten

1 1/2 c BREAD CRUMBS (soft)

1/4 c CATSUP

1 tb BROWN SUGAR

1 tb PREPARED MUSTARD

-(Coleman’s) 4 sl JACK CHEESE

—————————–POPPY SEED
NOODLES—————————–
1/2 lb EGG NOODLES (3
cups),

-uncooked 2 tb BUTTER

1/2 c HALF-AND-HALF

1/2 c JACK CHEESE, grated

1 ts POPPY SEEDS

VENISON LOAF: Lightly oil a 9-inch ring mold.
Combine milk,
onion soup mix, egg and bread crumbs.
Let stand until mixture is
mushy.
Combine mixture with ground venison.
Shape into mold and
turn out onto baking pan.
(You can do this with any meatloaf: very
pretty and easy to slice).
Combine the catsup, brown sugar and
prepared mustard.
Brush mixture onto loaf.
Bake in a preheated
400-degree oven for 40 minutes, brushing with catsup mixture once
more during baking.
Remove loaf from oven and arrange Jack cheese
slices over loaf.
Bake about 5 minutes longer until cheese melts.
Slide onto serving plate.
Fill center with Poppy Seed Noodles.
POPPY SEED NOODLES: Cook the noodles according to directions on the
package, or until tender.
Drain well.
Toss with butter,
half-and-half and Jack cheese.
Sprinkle on the poppy seeds and toss
well to mix.

3/4 lb VENISON, ground

1/4 lb SAUSAGE, ground

1 EGG

2 tb PARSLEY, chopped

1 tb BUTTER, softened

1 tb BREAD CRUMBS

1 ts LEMON JUICE

1 ts SALT

1/4 ts PEPPER

1 tb ONION FLAKES, dried

1 c WATER

1/2 pk LIPTON’S ONION SOUP MIX

Combine all ingredients except the Onion Soup Mix and the cup of
water and shape into a loaf.
Place in a lightly greased pan.
Bake 1
hour @ 350-degrees.
Baste every 10 minutes with a combination of 1
cup water and 1/2 package dried onion soup mix.

16 Center-Cut, Meaty Venison Hind Shanks>>>

–Cut “Osso Buco” Style, 2 Inches Thick All-Purpose Flour For
Dredging Kosher Salt Freshly Ground Black Pepper 3 Tablespoons
Olive Oil

4 Cups Yellow Onions — sliced

4 Tablespoons Garlic — chopped

2 c Celery — diced

2 c Carrots — diced

3 c Plum Tomatoes — diced

5 c Rich Venison Or Chicken Stock

2 1/2 c Dry Red Wine

2/3 c Nicoise Or Kalamata Olives* — whole

2 tsp Fennel Seed

1 tbsp Fresh Oregano <<Or>> — minced

1 tsp Dried Oregano

1 1/2 tsp Fresh Thyme <<Or>> — minced

1 tsp Dried Thyme

1 tsp Serrano Chile <<Or>> — seeded and minced

1/2 tsp Red Chile Flakes

–Garnish– Fresh Herb Sprigs –Lemon Zest Mix–(Gremolata): 2
tsp Lemon Zest — grated

2 tsp Garlic — minced

2 tbsp Fresh Parsley — minced

Preheat the oven to 350=B0F=20 Dredge the venison shanks in
flour and shake off excess.
Season with salt and pepper.
In a deep
flameproof casserole or Dutch oven, heat 2 tablespoons of the oil
and brown the shanks on all sides.
Remove the shanks, wipe the
casserole clean and add the remaining 1 tablespoon oil along with
the onions, garlic, celery, and carrots.
Saute until lightly
browned.
Add the tomatoes, stock, wine, olives and seasonings.
Return the shanks to the casserole, scooping some of the vegetable
mixture on top of them.

Cover the casserole and bake for 2 hours.
Uncover and cook 30
minutes more or until the venison is very tender.
Remove the shanks
and set aside.

Strain the braising liquid and reserve the vegetables.
Degrease
the braising liquid and return it to the casserole.
Over high heat,
cook the liquid until reduced to a light sauce consistency.
Return
the meat and vegetables to the casserole and heat through.
Adjust
seasoning with salt and pepper.

In a small bowl, combine the ingredients for the gremolata.

Serve the venison shanks in wide-rimmed soup bowls and ladle the
hot braising liquid around.
Sprinkle with the gremolata and garnish
with herb sprigs.

Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved

3 lbs venison steak 1/6 lb butter 4 med onions 2 cloves garlic 1
tsp marjoram 1 c diced tomatoes 1 c dry sherry 2 tbs paprika 1/c
sour cream 1/2 c flour S&P to taste

Cut steak into one-inch cubes.
In paper bag, place 1/2 c flour,
salt and pepper.
Shake cubes of steak until dusted.
In lg skillet,
melt 1/6 lb butter.
When hot, add cubes of steak and lightly brown
them.
Remove steak and to pan add onions, diced finely, minced
garlic, marjoram, tomatoes, wine and paprika.
Cook slowly with lid
on skillet for 15 minutes.
Add the steak, replace lid and cook
slowly until steak is tender, 45 minutes to 1 hour.
Stir in sour
cream and serve.

1 pound venison steak — 1/4 inch thick

salt and pepper 1 egg

2 teaspoons water

1/2 cup grated parmesan cheese

1/2 cup fine dry breadcrumbs

1/4 cup olive oil

1 onion — finely chopped

2 tablespoons butter

1 6oz-can tomato paste

2 cups hot water

1 teaspoon salt

1/2 teaspoon marjoram leaves

1/2 pound mozzarella cheese — sliced

Cut steak into 6 or 8 pieces.
Sprinkle with salt and pepper.
Beat egg with 2 tablespoons water.
Combine parmesan cheese with
breadcrumbs, mixing well.
Dip meat in egg, then roll in bread crumb
mixture.
Heat oil in large skillet and fry 3 pieces at a time until
brown.
Lay in 13×9 inch baking pan.
Saute onion in butter and
reserved drippings until soft.
Add tomato paste, hot water, salt
and marjoram.
Boilk a few minutes, stirring well.
Pour 3/4 cup
sauce over steaks.
Top with thin slices of mozzarella cheese, then
pour remaining sauce over cheese.
Bake at 350 degrees for about 30
minutes.

6 1/4 inch thick slices of venison loin (backstrap) or more,
depending upon the appetite of those you are serving Several cloves
of garlic, peeled and cut in half 3 tablespoons of whole black
pepper corns, coarsely crushed 3 tablespoons of butter and 2
tablespoons of olive oil

Score the steaks all over with a sharp knife.
Rub each steak, on
both sides, with a cut garlic clove.
Press the cracked black
peppercorns into one side of each steak.

In a large cast iron skillet (use 2 to get the cooking done more
quickly), melt the butter and olive oil.
You may not need to use
all the butter and oil mix in each skillet.
Use your judgment.

When the mix of oil and butter is hot, add the steaks.
Fry them
on each side, about 3 minutes in all.

Serve them with the cooking butter, which should not have
burned, by pouring the butter over the steaks.

1 lb Ground venison

6 c Unbleached flour

1 1/2 c Buttermilk

4 tb Butter or margarine

4 tb Honey

1/2 ts Salt

1 Package of yeast

1/4 c Warm water

3 c Grated cheese

1 sm Onion, chopped

2 cn Pizza sauce

Chives (optional) Oregano Garlic powder Pepper Thyme First,
measure flour into large bowl.
In a separate container combine
buttermilk, butter, honey and salt.
Heat the buttermilk mixture to
lukewarm.
Dissolve yeast in warm water.
Add yeast and milk mixture
to flour and combine to make a firm dough.
Turn dough out and kneed
for about 6 minutes, or until it is smooth and elastic.
Put the
dough in a greased bowl, cover and let rise until double in bulk,
about 1 hour.
While dough is rising, prepare the toppings.
Grate
plenty of cheese.
Chop some onions and some wild chive if you have
some handy.
Fry venison, crumbling it as you fry.
When dough has
risen, punch it down, divide it in half, and roll out the two parts
to fit your baking sheets.
The dough should be about 1/4-inch
thick.
Let the rolled out dough rise for about 15 minutes.
Spread a
generous amount of pizza sauce on the dough.
Sprinkle on plenty of
oregano, garlic powder, pepper and a little thyme.
Top with grated
cheese and the crumbled venison.
Bake at 350F for 20 to 30
minutes.

3 c Ground venison cooked

1 sm Onion

1 ts Shortening

1 cn Beef gravy

1/2 c Diced cooked carrots

1/2 c Diced lightly cooked celery

1/2 c Peas

3 c Mashed potatoes

1 ts Chili pepper (opt.)

Slightly brown onion in shortening and then add gravy, venison,
carrots, celery and peas.
Let simmer for 2 min.
and then pour into
a 2-qt casserole dish.
Spread mashed potatoes on top.
Bake at
450F

for about 25 min or until lightly browned.

1 x Fillets cut in small pieces

1 x Olive oil

1 x Lemon juice

1 ea Eggplant, 1/4″ slices

1 x Flour

1 x Egg, beaten

1 x Bread crumbs

1/4 lb Butter

Marinate cut pieces of fish for five minutes in lemon juice,
salt and pepper.
Brush them with oil and broil to golden brown.
Cut
eggplant into 1/4″ slices.
Dip the slices in flour, egg and bread
crumbs.
Bake in a pan with butter then remove, place fish on top of
eggplant and put on a platter.
Garnish with boiled egg and stuffed
tomatoes.
Also for: Any tasty fish.
Recipe date: 11/29/87

6 ea Fillets, 8 oz each

1 ea Onion, large, thinly sliced

1 ea Lemon, large, sliced thin

1/8 t Thyme

1/2 ea Bay leaf

4 T Butter

2 t Flour

2 t Butter

2 c Champagne, extra dry or brut

4 ea Egg yolks

1 x Salt & pepper to taste

Mix together the 2 tsp flour and 2 tsp butter; reserve.
Butter
generously a baking dish large enough to hold fish.
Arrange
fillets, covering with onion and lemon slices, season with salt and
pepper, thyme and add bay leaf piece.
Pour in 1-1/2 C Champagne.
Place fish in preheated 400 degree oven, checking after 10 minutes.
Fish cooks very quickly this way and cannot be allowed to brown.
Remove when milky white and flakes to fork.
Discard lemon and onion
but drain juice into small sauce pan.
Keep fish warm.
Concentrate
juice over stove, thicken with dabs of flour-butter mix.
Add 1/2 C
champagne and egg yolks.
Thicken beating over double boiler or over
low fire.
Cool sauce quickly when done.
Spread over fish and serve.
Recipe date: 12/11/87