Greatest Recipes

9 Eggs, separated, room temp.

1 tb Rum, dark

1/4 ts Extract, vanilla

1/4 ts Cream of Tartar

8 tb Sugar

12 oz Chocolate, semi-sweet,

– melted 6 tb Butter, unsalted, melted

3 tb Cornstarch

2 tb Cocoa, unsweetened

2 1/2 oz Amaretti (about 10 Italian

– macaroons), finely — ground For Cake: ========= Preheat oven to 375 F. Butter and flour 3 9-inch round cake pans. Beat yolks until they are pale yellow and form a ribbon when beaters are lifted, about 5 minutes. Beat in rum and vanilla. Beat whites with cream of tartar to soft peaks. Add sugar 1 tablespoon at a time and continue beating until stiff and shiny. Stir 12 ounces of semisweet chocolate and butter into yolks until well combined. Gently fold in 1/4 of egg whites to lighten the batter, then gently fold in the remaining whites. Sift together cornstarch and cocoa; combine with ground amaretti. Gently fold into the batter. Divide batter among prepared pans. Bake until centers of cakes rise and tops begin to crack, 18 to 20 minutes. Cool 10 minutes in pans, then cool completely on wire rack (cakes will fall slightly.) Source: New York’s Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985 Chef: Seppi Renggli, The Four Seasons Restaurant, New York Owners: Tom Margittai, and Paul Kovi Pastry: Bruno Comin

3 oz Chocolate, sweet, melted

For chocolate leaves, brush melted chocolate on undersides of holly or lemon leaves; refrigerate until firm, carefully peel off leaves. Source: New York’s Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985 Chef: Seppi Renggli, The Four Seasons Restaurant, New York Owners: Tom Margittai, and Paul Kovi Pastry: Bruno Comin

5 lb Chicken, parts, (backs,

– necks, carcasses, and — giblets), (no livers) 2 lg Onions, coarsely chopped

2 md Carrots, peeled, trimmed

– coarsely chopped 2 lg Celery, stalks, with leaves,

– trimmed, coarsely chopped 2 Garlic, cloves, crushed

1 bn Parsley, stems

2 Thyme, sprigs, OR

1 pn Thyme, dried

1 Bay leaf

1/2 ts Salt, coarse

6 Peppercorns

Wash chicken parts well and place them in a large stockpot. Add cold water to cover by about 2 inches and slowly bring to a boil, skimming all of the froth from the surface as it forms. Lower the heat and add all of the remaining ingredients except the peppercorns. Simmer, uncovered, for 3 hours. Add water as needed to cover the ingredients and skim when necessary. Add peppercorns for the last fifteen minutes of the simmering process. Strain the “soup” into a large bowl through a colander lined with a double layer of dampened cheesecloth. Gently press the solids to extract all of the liquid possible. Discard the solids and cool the liquid to room temperature. Refrigerate until chilled and lift off the solid fat that forms at the surface. Discard the fats. Pour the stock into containers for storage, label and date. Stock keeps for about 3 days in the refrigerator, and up to six months in the freezer. Yield: 3 to 4 quarts Source: New York’s Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985

6 Egg whites, at room temp.

2 1/2 tb Sugar

2 1/2 c Sugar, powdered, sifted,

– plus more as needed 3/4 c Almonds, ground, blanched

Preheat the oven to 325 F. Cut out three 10-inch parchment paper circles and one 10-inch cardboard circle. Set the parchment circles on baking sheets. Beat egg whites to soft peaks and gradually add 2 1/2 tablespoons of sugar and continue beating until stiff. Combine 2 1/2 cups of powdered sugar and ground almonds; fold into egg whites. This mixture can now be used to form layers, or designs or whatever your choose. Simply spoon mixture into a pastry bag fitted with the tip of your choice, and pipe your designs onto parchment paper covered baking sheets. Dust lightly with powdered sugar (optional.) Then bake the your meringue until crisp and very lightly golden (for designs about a half inch thick, it takes 25 to 30 minutes.) Cool on the finished baked meringue on racks. Source: New York’s Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985 Chef: Jean-Jacques Rachou, La Cote Basque Restaurant, New York