recipe12


	'A full belly neither fights nor flies well' Name: Simon Temple Occupation: Chef Place of birth: Tidworth, Hampshire. Favourite colour: Blue Favourite food: Italian and Chinese Favourite drink: Free ones Favourite film star: Woody Allan Hobbies: Football and drinking Likes: Drinking and football Dislikes : Paying bills My one wish: That this recipe works. I gave this recipe because: "I was told to" 1 CHICKEN SAUTÉ CHASSEUR 1 x 31b. chicken 4ozs. of button mushrooms ½ pint of thickened chicken gravy 1 gass of white wine 2 ozs. of butter 8 tomatoes or 1 large tin of tomatoes 2ozs. of chopped shallots 1 spoonful of mixed tarragon and parsley Ask your butcher to portion the chicken into 8 pieces. Season well and fry quickly, brown on both sides. Cover with lid, turn heat down and fry till tender. Put chicken in warm oven. Add shallots to the pan and fry gently withoot colour, put in sliced mushrooms, cover with lid and cook for about 3 rninutes. Drain off the fat, add the white wine and reduce by half over heat. Put in thickened grayy and chopped and de-pipped tomatoes, and simmer for 5 minutes, correct seasoning. Pour sauce over the chicken and sprinkle with tarragon and pars1ey . 2 ORANGE SORBET 1 pint of water Zest and juice of 3 oranges and 1 lemon 6ozs. of caster sugar ½ egg white Mix the zest of the oranges and lemon with the sugar, add water and put into a saucepan. Dissolve very s1owly, then boil steadily for 10 minutes. Remove from the heat and leave to go quite cold. Add strained fruit juice, put into a dish and freeze until thick and slushy, then add stiffly whipped egg white and continue to freeze until soft . 'Milk says to wine, "Welcome friend"' Page 27
			3 CHOCOLATE BAVAROIS 2 ozs. of chocolate ½ pint of milk 2 ozs. of sugar ¼ pint of cream 2 eggs ½ oz. of leaf gelatine Soak the gelatine in water. Separate the egg yolks from whites. Cream the yolks and sugar till almost white. Whisk on milk which has been brougt to the boil. Put the mixture back in pot and return to a low heat until the mixture covers the back of a wooden spoon. Remove from heat and dissolve the chocolate and gelatine in mix. Pass through a fine strainer into a clean bowl and leave in a cool place, stirring occasionally until almost at setting point. Fold in pre- lightly beaten cream, and stiffly beaten egg whites. Pour into a mould and allow to set in the fridge. Decorate with whipped cream and chocolate vermicelli. 4 CHESTNUT STUFFING FOR CHRISTMAS 24 Chestnuts 1/3 pint of chicken stock 1 stick of celery 1½ ozs. of butter 2 small onions 4 ozs. of sausage meat Parsley Boil the chestnuts for 3 minutes, then peel and skin. Combine the chestnuts with the chicken stock, celery, onions and ½ the butter. Cook over a low heat for about 20 minutes, drain and chop the chestnuts. Combine the ingredients with the sausage meat and chopped parsley. Fry the mixture lightly in the remaning butter and odd seasoning. Use with Turkey or Chicken. 'Eat, drink and be merry, I for tomorrow we die.' Page 28