~ Tying The Knot ~ Recipe

How to make it

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• You will bring a pot of water to boil that half of the wine and the bay leaves have been placed,boil the sweetbreads and bull's testicles for about fifteen minutes,add the brains and spinal column marrow to blanch them.
• Remove everything from the water,and remove the membranes.
• Singe the cockscombs,blanch in water,then peel.
• Cut the spinal marrow into one and three forths inch pieces,place in a mound,then cut the other meats into the size of a hazelnut,or,walnut,then placing them in their own separate mounds.
• Flour each mound of meat lightly and saute in butter for about four minutes per side,sprinkle with a little Gavi and allow it to evaporate.
• Once all the different meats are sauteed,combine them together in a larger pot where they will fit comfortably,add a chunk of butter and cook over a brisk flame,sprinkle in the last of the Gavi,and Marsala.
• If you are using fresh mushrooms,and only if,add one or two tablespoons vinegar.
• As the liquids cook down add in the drippigs from a beef roast,and when that has been absorbed,stir in the parsley and garlic.
• Fill a vol-au-vent with the meat mixture.
• To accommodate an accompaniment...
• Prepare: Either cardoons,broccoli rabe,wilted greens such as,kale,spinach,or dandelions,carrot,fennel,peas,artichokes,caulifower,roasted bell pepper,or asparagus.
• You will want whatever you choose to be steamed cook until tender,then chopped to make about two cups.
• Heat olive oil in pan and cook one half cup finely chopped onion and one chopped clove garlic until they begin to become soften,add your choice of cooked,chopped,vegetable and place in food processor and puree until smooth,season with salt.
• In a bowl,beat two eggs lightly...
• You will stir this in that you have made a little bit before:
• 5 Tablespoons Butter...unsalted
• 1/4 Cup Flour
• 3 Cups Milk
• 2 teaspoons Salt
• 1/2 teaspoon Nutmeg...freshly grated.
• Place butter in pan,add the flour and whisk until smooth,cooking,stirring until golden brown,while in a separate pan,heat the milk until just about to the boil point,then add it to the butter,flour mixture one cup at a time,whisking constantlly until very smooth,bring to a boil and cook thirty seconds longer,remove from the heat and season with salt and nutmeg.
• Add what ever vegetable puree that you have choosen and two thirds cup of grated pecorino romano,stir to combine.
• Butter a souffle dish or individual ramekins,coat with fine bread crumbs,fill with mixture,sprinkle with pecorino romano,or fresh grated parmesan,bake in a hot oven until a light golden crust forms on top and mixture is firm.
• Serve with a richly aromatic Piemonte Red.
• ~ CATHERINE DE' MEDICI ~
• Has been credited in introducing many foods to France and was also stated that she even taught the French how to eat with a fork,and even on a very good day, the tale was touted that she even invented women's knickers :o)
• If she had arrived in France with an entourage of chefs,personal cooks of all kinds,even distillers,and gads and gads of different foods this would deem her of great wealth would it not?
• Why then has it also been stated that she set foot on French soil relatively poor.
• Catherine probably did help with the introductions of food and food related items so that they could gain more of an acceptance...the fork for instance...was looked upon as a tad pretentious,and a affectiation of wealth when she married and brought it out of Italy with her.
• After awhile Catherine with her French lexicon was able to dress her table elegantly with flowers,milk fed veal,vegetables,breads,small sugar sculptures,cakes,wines...and...FORKS!.
• Her story is fascinating!
• http://youtu.be/qf_a2Ay6Kk4 ( Power Of A Woman...Lee Brice )