For The Elegant Set(Menu & Recipes)

* Exported from MasterCook *

FOR THE ELEGANT SET (MENU & RECIPES)

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 t Onion juice
Juice from 1/2 lemon
8 oz Pacakge softened cream
-cheese
Toast rounds
1 sm Jar of caviar

FROM: Shelley Rodgers (Jolly Rodgers:the
Portuguese Pirate!)

Food fit for the most exquisite of palates! Build
your reputation as a hostess. Don't be faint hearted
when it comes to serving your gourmet friends. Bring
out your best silver and dazzle them with your
culinary skill. The recipes that follow will bring you
compliments and you won't have to spend hours in the
kitchen to bring it off.

~ÿMenu Red Caviar Canapes Strawberry Surprises
Fondue Bourguignonne Meat Dip Sauces: Mock Bernaise,
Anchovy, Garlic, Mustard Plum Elite Espresso coffee
(no recipe) Light California champagne (no recipe)

~ÿServing Suggestion Starched blue linen, crystal
serving dishes, white porcelain and sterling champagne
glasses all bring a touch of elegance to an intimate
deck-side gathering. Arched candelabra with tall white
tapes would be perfect for illuminating the fondue
dish. Each guest could be handed a porcelain salad
size plate with blue linen napkin folded on top and
frosted sliver champagne glass. Remember to preheat
your best demitasse cups for the expresso.

~ÿRed Caviar Canapes chopped chives

Mix onion juice, lemon juice and cream cheese. Using
a pastry tube, form a crown of this mixture on rounds
of toast. From the jar of caviar, take a dab to fill
each center. Decorate the edges with chopped chives.

~ÿStrawberry Surprises (note: NO LIE!!!) 2 lbs
fresh strawberries 1 cup powdered sugar 1 cup light
rum 1 cup vodka 1 cup Triple Sec

Gouge out the stems so the hollow center of the
strawberries are exposed. Place them in a plastic
container and sprinkle the powdered sugar over them.
Add the rum, vodka and Triple Sec and gently tumble
until well mixed. Refrigerate covered for at least 2
days occasionally tumbling. Gently remove
strawberries from marinade and serve cold in
pre-chilled crystal bowl. Sip the marinade!!!

~ÿFondue Bourguignonne 1 1/2 lbs beef tenderloin
(cheaper cuts may need to be tenderized) peanut oil

Cut meat into bite-sized pieces and set aside. Pour
oil into your fondue dish or chafing dish until it is
at least 3 inches deep. Heat the oil t about 360~ or
until it will cokk a test chunk of meat in three
minutes. Each guest spears a chunk of beef with a
fondue fork and cooks it to taste in the hot oil.
(It's nice to mark the forks with a colored dot on a
piece of tape so they will be recognized). After the
pieces of meat are cooked, each guest dips the choice
morsel into one of the variety of elegant sauces.

~ÿMeat Dip Sauces --ÿMock Bernaise Soak 1 tsp
tarragon in 1 Tbsp tarragon vinegar. Add 1 cup
mayonnaise, 3 shallots and a pinch of dry mustard.
Whirl in a blender for 1 minute.

~-ÿAnchovy Combine 2 tsp anchovy pate with 1 cup
mayonnaise. Mix thoroughly.

~-ÿGarlic Cream together 1 stick of softened butter
and 1 clove finely minced garlic.

~-ÿCurry Combine 2 tsp curry powder (or more) witha
dash of garlic powder, dash oflemon juice and 1 10-oz
can of beef gravy.

~-ÿMustard Combine 1 cup mayonnaise, 2 Tbsp sour
cream, 1-1/2 Tbsp dry musgard, 2 tsp tarragon vinegar
and a little salt.

~ÿPlum Elite 4 parts Sake 1 part Plum wine sqeeze of
lime fresh pineapple wedges for garnish

Combine sake and plum wine. Add a squeeze of lime.
Pour over cracked ice in a prechilled tall silver or
crystal stemmed water glass. Garnish with a slim wedge
of fresh pineapple for stirring and nibbling. [ Food
for Wet Fingers, Sharon R. Hines, 11/81 ]

** -ÿthis comes from the bottom of the files of
Shelley Rodgers <ÿ



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