INGREDIENTS

INSTRUCTIONS

For the Stuffing: =================  Soak the bread in heavy cream and
crush the peppercorns.  In a bowl,  mix the ground meat and mushrooms
with the bread and cream mixture,  peppercorns, salt, pepper, and
nutmeg.  Place 2 heaping tablespoons of stuffing into the pocket of the
chicken leg. Fold the breast flap over the stuffing, then fold the
thigh flap over the other flap.  Press the globi, fold-side down, on
the table so that the leg bone sticks straight up forming a pear
shape. Place the leg with bone up in a greased baking pan and brush
with melted butter.  Bake in 350 F oven for 30 - 40 minutes or until
the chicken is cooked  through.  For the Sauce: ==============  In a
small saute pan, put a 1/4-cup of cognac and peppercorns. Heat
briefly, cover, then remove from heat.  Meanwhile, remove the chicken
from the oven and place it in a warm  place. Pour the fat out of the
chicken baking pan and place the pan  back on the burner.  Deglaze the
pan with a 1/2-cup more cognac.  Mix together the veal demi-glace and
cream and add to the baking pan.  Bring the mixture to a boil.
Continue boiling until it becomes  thickened, then strain through
chinois.  Add the rest of the cognac to the peppercorn/cognac sauce.
Flame the  sauce, then combine it with the baking pan sauce and reduce
slightly.  Adjust the seasonings.  To Assemble: ============  Place
each globi on a dinner plate and surround it with sauce.  Garnish with
par-boiled mushrooms and other vegetables.  Place a  frill on the knob
end of each globi and serve.  Source:  Great Chefs of San Francisco,
Avon Books, 1984  Chef:   Rene Verdon, Le Trianon, San Francisco, CA
File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-gc-sf.zip

A Message from our Provider:

“Famous last words: I did it my way”