Mix the pork, fat and truffles with all the seasonings. Fry a morsel of the mixture, taste, and heighten any of the seasonings if desired. If the sausages are for immediate use, and the addition is liked, moisten the mixture with the Madeira. Put the mixture... - 34.0411

1. Soak the mushrooms in the sherry for 1 hour, or until they swell to original size. 2. Cook 6 strips of lasagne pasta for 4 minutes. Drain in colander which sits in another pan in order to catch the water for reuse. Carefully transfer each strip to cotton... - 31.3685

Toss the fatback lardons with 1 tablespoon [15 ml.] of the spiced salt to coat them. Lard the tongue along its entire length by inserting the lardons and the truffle julienne. Stuff the tongue into the hog casing and tie the casing at both ends. Rub the... - 41.2019

GETTING READY 1. Preheat oven to 325°F. 2. Grease and flour a baking pan ans set aside for later use. MAKING 3. Set a double boiler and melt chocolate with butter over simmering water. 4. Add coffee and stir continually until it blends well. Cool the... - 42.1168

Melt the chocolate in a microwave, following the maker's instructions, or in a bowl set over a pan of barely simmering water (the bowl must not touch the water). Set aside and keep warm. Bring the cream to the boil and pour onto the chocolate whisking briskly... - 34.1847

GETTING READY 1 Preheat the oven to 450°Fahrenheit. MAKING 2 As per the package instructions, prepare the pie crust for one-crust baked shell using 9-inch pie pan. 3 Bake for 9 to 11 minutes or until lightly browned. 4 Allow to cool for 30... - 45.1801

Drain the palm hearts. Mix the vinegar with the oil and wine, pour over the palm hearts and leave, covered in the refrigerator for 30 minutes to marinate. Remove from the marinade and wrap a slice of smoked salmon around each palm heart. Arrange on a dish and... - 32.6207

Wash and pat dry the salmon fillets. Place on a baking sheet. Melt 2 tbsp (30 ml) of the butter and brush on fish. Bake in a preheated 350°F (180°C) oven for 10 minutes. Heat the chicken broth to a boil, reduce to 1 1/2 (375 ml) cups of liquid. Heat the... - 42.502

MAKING 1.In a bowl, mix liverwurst with sweet butter, cream, nutmeg, pepper, potwine, pistachio and truffles. 2.Blend the ingredients well with a blender until creamy and light. SERVING 3.Serve wither refrigerated or at room temperature. - 37.0885

Mix the pork, fat back and trimmings with the salt, pepper and nutmeg. Add 1/2 cup [125 ml.] of the Cognac, mix well, and let marinate, covered, in a cool place for 24 hours. Marinate the diced truffles and the pork or beef intestine, separately, each in half... - 42.6611

1. In a skillet heat half the butter, add the chicken livers, bay leaf and thyme and saute quickly, shaking the pan occasionally, until the livers are barely cooked. 2. Remove the bay leaf. Place the chicken livers and chopped truffle in the container of an... - 31.9755

Place the ham in a large pan of fresh cold water and bring it gently to a boil. At the first sign of boiling, reduce the heat, using a heat-diffusing pad if necessary, and poach at just below the simmer for 20 minutes to the pound [1/2 kg.]. Allow the ham to... - 34.6729

Thickly butter a gratin dish, and sprinkle with the chopped shallots, chervil and 2 tablespoons [30 ml.] of parsley. After pricking it several times with a needle, put the sausage onto this bed. Season the sausage lightly with salt and pepper, and pour in the... - 33.6274

1. Cut the brownie into 24 pieces, then use your hands (greasing them if necessary) to roll each piece into a little ball about the size of a truffle. Insert a lolly stick, or wooden coffee stirrer snapped in half, into each ball. 2. Place the chocolate into... - 26.6581

Rub chicken inside and out with salt and pepper. Slit shells of chestnuts crosswise and spread on baking sheet. Roast in a very hot oven (450°F or 230°C) until shells pop open. Remove shells and inner skins. Cook chestnuts in broth until soft enough to... - 40.1625

GETTING READY 1) Preheat the broiler. MAKING 2) In a food processor, process the raw mushrooms until pureed. 3) In a skillet, saute the mushrooms in 2 tablespoons butter over a low heat, until they are almost dry. 4) In a bowl, stir almost all the grated... - 44.2312

Reserve six lengths of chitterlings, each about 15 inches [38 cm.] long, choosing pieces without holes in the sides. Cut the rest of the chitterlings into strips and put them in a bowl with the mesentery. Season with salt and pepper, the nutmeg and mixed... - 42.525

GETTING READY 1 Two days before serving,in a large shallow baking pan place ham, fat side up. 2 Bake in a slow oven at 325 degrees for 2 1/4 to 2 1/2 hours, or until heated through. Chill overnight. MAKING 3 The next day,in a small saucepan, combine... - 45.7132

GETTING READY 1) Add pepper and season the rabbit saddles. Keep the meat between 2 sheets of cling film and pound to flatten. Keep it aside. MAKING 2) Ina deep pan, boil the cider and stock and reduce it almost to a third. Remove the pan from the heat and... - 43.1533

1. Measure flour, baking powder and salt into sifter. 2. Beat butter or margarine with sugar until fluffy in large bowl with an electric mixsr at high speed; beat in eggs and vanilla. 3. Sift in flour mixture, a third at a time, blending well to make a stiff... - 35.5354