Kalvetournedos med Asparges (kahl-vay-toor-nay-doss mayd asp-ah’as) is a superb main course for a dinner party. Serve with Duchess Potatoes or boiled new potatoes. A wine such as Pouilly Fuisse would be ideal accompaniment.
1 oz. butter
2 tablespoons olive oil
6 veal tournedos, each ABOUT 1-inch thick
2 medium-sized onions, chopped
4 oz. mushrooms, wiped clean and sliced
8 fl. oz. dry white wine
8 fl. oz. veal or chicken stock
½ teaspoon salt -1 teaspoon black pepper
½ teaspoon dried dill
1 lb. courgettes , cut into
1-inch thick slices
12 asparagus spears, cooked and drained
1 oz. beurre manie
In a medium-sized flameproof casserole, melt the butter with the oil over moderate heat. When the foam subsides, add the veal tournedos. Fry for 2 to 3 minutes on each side, or until the tourncdos are evenly browned. With a slotted spoon, remove the tournedos from the pan and set them aside. Keep warm.
Add the onions to the casserole and fry, stirring occasionally, for 5 to minutes or until the onions are soft and translucent but not brown.
Stir in the mushrooms and continue frying, stirring frequently, for 2 minutes.
Add the wine and stock, stirring with a wooden spoon. Stir in the salt, pepper and dill.
Return the veal tournedos to the pan. Reduce the heat to low and simmer for 15 to 20 minutes or until the meat is tender when pierced with the point of a sharp knife.
Meanwhile, prepare the courgettes . In a medium-sized saucepan, bring 2 pints of water to the boil over moderate heat. Add the courgettes and simmer for 10 to 15 minutes, or until the slices are tender but not too soft. Remove the pan from the heat and drain the slices in a colander. Transfer the courgette slices to a warmed serving dish and keep warm.
When the tournedos are cooked, lift them out of the sauce and place them on top of the courgette slices. Keep warm.
Add the asparagus to the sauce and simmer for a further 3 minutes. With a slotted spoon, remove the asparagus from the sauce and arrange it on top of the tournedos. Keep warm.
Add the beurre manie to the sauce, a little at a time, stirring constantly with a wooden spoon until the sauce boils and thickens slightly.
Remove the pan from the heat and spoon the sauce over the tournedos. Serve immediately.
Kambala s Shpinatom
Kambala s Shpinatom (kam-bah-lah suh schpeen-ah-tom) a simple, yet utterly delicious Russian supper dish for the family.
It is quick, easy and quite economical to prepare.
4 flounder fillets
1 teaspoon salt
½ teaspoon black pepper
8 fl. oz. white wine
2 lb. cooked spinach, drained and finely chopped
1 oz. butter
2 tablespoons flour
5 fl. oz. double cream
4 oz. Cheddar cheese, grated
Cinnamon-flavoured pastry layered with dark chocolate, cream and almonds, Kannellagkage is a Danish speciality, served chilled as a dessert.
Preheat the oven to hot 425 °F (Gas Mark 7, 220°C).
Sprinkle the fish fillets with the salt and pepper and place them in a large saucepan. Pour the wine over them and place the pan over moderate heat. Bring the wine to the boil. Remove the pan from the heat.
Spread half the spinach over the bottom of a medium-sized ovenproof serving dish. Carefully remove the fillets from the pan and place them on the spinach. Reserve the cooking liquid. Cover the fillets with the remaining spinach.
In a small saucepan, melt the butter over moderate heat. With a wooden spoon, stir in the flour. Cook, stirring constantly, for 2 minutes.
Remove the pan from the heat and stir in the reserved cooking liquid.
Return the pan to low heat and bring the sauce slowly to the boil, stirring constantly.
Stir in the cream, then all but 1 tablespoon of the cheese and simmer gently until the cheese has melted.
Remove the pan from the heat and pour the sauce over the spinach. Sprinkle the reserved tablespoon of cheese over the top of the sauce and place the dish in the oven.
Bake for 10 to 15 minutes or until the top is lightly browned.
Remove the dish from the oven and serve at once.