From the Menu of Green Pastures Restaurant

French Onion Soup

1 1/2 lbs. onions, sliced
1/4 cup butter
Dash of sugar
6 1/2 cups beef stock
1/4 cup Burgundy wine
1/2 teaspoon salt
Roux (see recipe below)

Saute onions with butter in large skillet until limp. Spoon onions into a 3-quart pot. Add stock, sugar and salt. Simmer one hour over low heat. If you wish to thicken the soup, add 1 teaspoon roux and simmer 30 minutes longer. Otherwise, add wine and cook 15 minutes longer. Serve in bowls. For a special treat, melt some cheese on a slice of French bread and add to soup before serving.

Serves six - eight


1 3/4 cups milk
2 tablespoons flour
2 tablespoons butter

Melt butter in saucepan over low heat. Add flour and cook, stirring for 2-3 minutes. Add all the milk, whisking constantly to blend the mixture. Raise the heat and continue whisking while sauce boils. Reduce the heat and simmer for about 45 minutes, stirring occasionally. Use remaining roux for other recipes. Season to taste with salt and pepper and a pinch of nutmeg before using.

Makes 6 cups.

Steak Flambe Moutarde

6 6-oz. pieces of sirloin steak, cut 1" thick
6 tablespoons butter
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup brandy
1/2 cup heavy cream
3 tablespoons Dijon-style mustard
2 tablespoons sour cream
1 teaspoon Worcestershire sauce

Pound the steak pieces between sheets of waxed paper with a meat tenderizer to 1/2" thickness. In large skillet, heat butter and saute sirloin steaks over medium heat until browned. Turn and season with salt and pepper. Cook to desired degree of doneness (2 minutes each side for rare). Do not crowd sceaks. Cook two or three at a time if necessary. Retum all steaks to skillet. Pour brandy over steaks and ignite. When the flame dies, transfer steaks to a serving platter. Add heavy cream, mustard, sour cream and Worcestershire sauce to juices in skillet. Cook and stir until well-blended over low heat. Pour sauce over steaks to serve. Serve with a hearty red wine.

Serves six.

Vinaigrette Dressing

1 cup corn oil
1/4 cup wine vinegar
1/4 cup tarragon vinegar
1 clove garlic, crushed
1/2 tablespoon sugar
1 teaspoon salt
1/2 teaspoon pepper, freshly ground
1 tablespoon parsley, finely chopped
1 tablespoon bell pepper, finely chopped
1 teaspoon dried mustard

Mix ingrediencs together in glass bowl and whisk until well-blended. Refrigerate for at least one hour to allow flavor to develop.

Makes 1 1/2 cups.

Broccoli Casserole

2 lbs. fresh broccoli, washed and trimmed
2 cups hot Mornay sauce*
4 tablespoons butter
1/4 cup Parmesan cheese
1 teaspoon salt
1/8 teaspoon nutmeg
1/4 cup Swiss cheese, grated
2 cups water

*Mornay Sauce

4 tablespoons butter
4 tablespoons flour
1 cup chicken broth
1 cup light cream
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
1/8 teaspoon nutmeg
1/2 cup Swiss cheese, shredded

Blanch broccoli in large scaucepan with salted boiling water. Allow to cook in boiling water for 5 minutes. Drain broccoli and run under cold water. Set aside. Butter a 2-quart baking dish. Sprinkle with Parmesan cheese. Pour in 1/3 of the Mornay sauce. Arrange broccoli on sauce. Pour remaining sauce over broccoli. Dot with butter and sprinkle with grated Swiss cheese. Broil in 400 degree oven for 3-5 minutes. Serve immediately. Goes well with chicken, turkey and veal.

Mornay Sauce

Melt butter in saucepan over low heat. Blend in flour. Cook over low heat, stirring until mixture is smooth. Remove from heat. Stir in cream and broth. Heat to boiling, stirring constantly. Boil and stir one minute. Add salt, pepper, nutmeg and cheese; stir constantly until cheese is melted. Makes 2 cups.

Serves six.

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