Ingredients:

20 large mushroom caps
3 Tablespoons butter
oil
1 cup hot Cream Sauce
Dry sherry
Grated Parmesan cheese
Few drops lemon juice
Garlic
Spinach

Instructions:

Prepare for cooking, using caps or pieces sliced to uniform thickness:

1. Saute mushrooms in a skillet over moderately high heat until they reach the point of
fragrance. Melt in a skillet: 3 tablespoon butter and 1 tablespoon cooking oil.

2. Add the mushrooms and shake the pan, so the mushrooms at coated without scorching.
Drop in 1 clove garlic.

3. Continue to cook over moderately high heat uncovered, shaking the pan frequently. At
first the mushrooms will seem dry and will almost invisibly absorb the fat. Continue to
shake the pan for 3 to 5 minutes, depending on the size of the pieces. Remove the
garlic.

4. Place the mushrooms, cavity side up, in a greased baking dish.

5. Melt over low heat 2 tablespoon butter. Add 1½ tablespoon flour. Stir in slowly ½ cup
milk. Then add 1 small onion studded with 2 whole cloves and ½ small bay leaf. Cook and stir the sauce with a wooden spoon until thickened and smooth.

6. Place in a 350˚ oven for 20 minutes to cook slowly. Strain the sauce. Add salt and
pepper.

7. Now cover the mushrooms and oysters with the creamed sauce. Season with Dry
Sherry.

8. Sprinkle the top with grated Parmesan cheese. Place the dish in the oven until the top is
brown.

French Pork Tenderloin

Ingredients:

Pork tenderloin
Flour
½ tsp grated lemon rind
garlic or powdered rosemary
salt & pepper

Instructions:

1. Cut pork crosswise into 3/4-inch slices. Flatten the slices slightly with a cleaver. Dredge with with flour.

2. Sear the pork chops in a hot pan in just enough oil to keep them from sticking. Before
searing, they may be rubbed with garlic or powdered rosemary.

3. After searing, reduce the heat. Cook the chops slowly, covered, until done. Pour off the excess grease as they cook. Add salt and pepper.

Note:

To prepare Pan Gravy.

Remove the meat from the pan. Place it where it will remain hot. Pour off all but:
2 tablespoon drippings
Blend into them:
1 or 2 tablespoons flour
Stir with a wire whisk until the flour has thickened and until well combined and smooth. Continue to cook slowly and stir constantly, while adding:
The degreased pan juices and enough stock or beer to make 1 cup (the beer may be “still”) Season the gravy with:
Salt & pepper, fresh minced herbs and grated lemon rind.
Strain the gravy, reheat and pour over the Pork Chops. Serve with baked Potatoes and vegetable.

Dessert

Floating Island

This is a delicate dessert called ‘Eggs in Snow’

Ingredients:

3 eggs
¼ cup sugar
2 cups milk

Instructions:

1. Whip the egg whites until they are stiff.

2. Beat in gradually ¼ cup sugar.

3. Scald 2 cups milk

4. Drop the meringue mixture from a tablespoon in rounds onto the milk. Poach them gently, without letting the milk boil, for about 4 minutes, turning them once. Lift them out carefully with a skimmer onto a towel. Use the milk to make the custard.

Note:

To Prepare the custard:

1. Beat slightly: 3 or 4 egg yolks

2. Add: ¼ cup sugar and ⅛ teaspoon salt.

3. Scald and stir in slowly in a double boiler 2 cups milk.

4. Place the custard over – not in – hot water. Stir it constantly until it begins to thicken. Cool. Add: 1 teaspoon rum or dry sherry. Place the meringue mixture on top. Chill thoroughly before serving.