It's sometimes a wonder we survive our doctors'
interventions.
Unfortunately, we recently survived our doctor. Our primary care
physician got sent home October 2017 and passed away about a week ago
after losing his battle with cancer.
It's not always cancer, see Swisher's recent post.
Title: STEAMED SHRIMP AND SCALLOPS W/GINGER~ BASIL AND ORANGE
Vincent's Cookbook by Vincent Guerithault ISBN 0-89815-566-5 pg 110
Submitted By DIANE LAZARUS On 07-15-95
I question the basil, otherwise it looks good.
Dark Chocolate Souffle Cake with Creme Anglaise
categories: dessert, cakes, French
yield: 1
h - Cake ingredients
7 oz dark chocolate, chopped
9 oz unsalted butter
6 lg eggs
1 2/3 c sugar
3/4 c flour, sifted
2 Tb confectioners˙ sugar (optional)
h - Sauce ingredients
2 c milk
1 vanilla bean, split and scraped
5 lg egg yolks
1/4 c sugar
Fondant au Chocolat et sa Creme Anglaise
Melt chocolate and butter - take off heat when butter
is almost melted and stir to smooth. Let cool slightly.
In separate bowl, lightly beat eggs, add sugar, and
mix for 2 min. Add egg-sugar mixture to chocolate,
and stir until completely mixed. Gradually add sifted
flour to chocolate, stirring until smooth. Place on
baking sheet and put into preheated 400F oven for 35
min. Let cool 2 hr on wire rack, refrigerate overnight.
Creme anglaise preparation. Scrape vanilla bean. Add
pod and seeds to milk and bring to boil. Remove from
heat and remove pod. Mix egg yolks and sugar in a bowl,
and temper with 1/2 c hot milk mixture. Add egg mixture
into hot milk over medium heat, stirring constantly
with a wooden spoon. After 5 min, test doneness by
running your finger across the back of the spoon. If
the line stays, the creme is ready. If you overcook,
the eggs will curdle, so be mindful.
Alexandra Leaf and Fred Leeman, Van Gogh˙s Table at the
Auberge Ravoux, adapted by Jaime Kopke
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