INGREDIENTS

INSTRUCTIONS

This looks pretty tasty++lamb fillets stuffed with minced chicken and
served with potato pancakes.  The presentation looks like something
seen through a kaleidoscope++overlapping triangles formed by the  three
lamb fillets, the potato pancakes, the morels and the sauces.  Here
again, I believe that "shallots" are in reality scallions.  The  "pork
net" is more than likely a web of caul fat.  Establishment: New World
Hotel 22 Salisbury Road, Tsimshatsui,  Kowloon. Western Cuisine
Practical Class Gold Award - Hot Entree  Chef: Lin Man-sang World
Hotel)  To prepare: 1. Soak morels over night in cold water and wash
thoroughly Discard stalks. 2.  Cut off and discard lamb fillet's
stringy part. Season fillet with salt and pepper.  Using barbecue
skewers, pierce through fillet lengthways, stretching meat apart
slightly to form a central hole about 1.5 cms wide. Stuff chicken
force meat into hole (one way is to use a piping or icing bag). 3. To
make port wine sauce: either make a beef stock which includes sauteed
mixed vegetables, herbs (rosemary, thyme and black pepper) and tomato
paste, or liquefy the contents of a gravy sauce packet to produce a
thick 1/3 cup of gravy. Add port wine, maintaining a thick
consistency. Keep warm. 4.  To make chive cream sauce: saute chopped
shallots in a little oil, add Madeira wine, few drops of white wine,
and chicken stock.  Boil until thick, then add cream. Strain and add
chopped chives, pinch of sugar, and salt and pepper according to
taste. Keep warm. 5.  Make 12 small golden-brown potato pancakes.  Keep
warm.  To cook: 1. Saute morels in butter, with seasoning (salt, pepper
and  chicken stock, according to taste) for 2 to 3 minutes. 2.  Lightly
blanch broccoli florets, then discard stalks.  Saute florets in  butter
with seasoning (salt, pepper and chicken stock, according to  taste)
for 1 to 2 minutes. 3.  Cut stalks off lettuce and blanch  leaves.
Wrap one layer of lettuce leaves around stuffed lamb.  Then  wrap it
completely with sheet of pork net, folding net over the ends  to
enclose them. 4. Pan-fry stuffed lamb in melted butter (a
soupspoonful) over a low flame for approximately 5 minutes until
lightly browned. 5.  Remove lamb to a roasting dish and roast in its
own juices in an oven (250F) for 20 to 25 minutes, turning it every 4
or 5 minutes. 6.  When lamb is cooled, remove from oven, and  carefully
take off pork net wrapping.  Slice the lettuce-wrapped  fillet into 12
portions.  To present: 1. Dress centre of each plate with a large
spoonful of  chive cream sauce. 2.  Spoon out three separate portions
of port wine  sauce so that they touch the chive cream sauce. 3.  Lay
lamb slices  sideways on port wine sauce. 4.  Place three potato
pancakes in  spaces between lamb slices and lay a broccoli floret on
each pancake.  5.  Garnish chive cream sauce with morels and a central
heap of diced  tomato.  Scatter a few specks of truffle over each lamb
slice, and a  sprinkling of chopped chives over central garnish
display.  From "Champion Recipes of the 1986 Hong Kong Food Festival".
Hong  Kong Tourist Association, 1986.  Posted by Stephen Ceideberg;
October 29 1992.  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip

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