| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
|
Soups, Beef, Nuts |
12 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Lean Corned Beef |
| 3 |
qt |
Water |
| 2 |
lb |
Acorn Squash, Peeled, Seeded & Cubed |
|
|
Black Peppercorns |
|
|
Nutmeg |
|
|
Mace |
|
|
Bay Leaf |
|
|
Juniper Berries |
|
|
Cloves |
| 4 |
oz |
Prepared Horseradish, |
| 2 |
qt |
Corned Beef Broth |
| 1 1/2 |
c |
Heavy Cream |
|
|
Salt |
|
|
Pepper |
| 6 |
oz |
Walnuts, Shelled & Toasted |
| 4 |
tb |
Chives, Snipped |
INSTRUCTIONS
Cook the corned beef with water and seasonings until tender. Remove from
the broth. Trim Cube. De-fat the broth. Add the squash. Cook until tender.
Cool. Use a food processor to puree. Add the cream and horseradish. Season
to taste. Add the cubed corned beef. Sprinkle with toasted walnuts and
chives immediately before serving.
Chef Fritz Sonnenschmidt From: Joel Ehrlich
Posted to MM-Recipes Digest V3 #266
Date: Sat, 28 Sep 1996 07:43:55 -0500
From: netdir@cyberspc.mb.ca (S.Pickell)
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