1 : 4 lb. duck
4 : oz Cognac
1/2 : lb Ground veal
1/2 : lb Lean pork
1/2 : lb Pork fat
Salt : Salt and pepper
2 : tb Green peppercorns
1/2 : ts Thyme
1 : tb Chopped parsley
1 : Egg
2 : Or
3 : Bay leaves
1/4 : lb Marinated mushrooms (see
-recipe) : -recipe)
Cornichons : Cornichons
Cold : Cold vegetables
0: 1
1: Rinse rice in a colander until water runs clear; drain well
2: 2
3: Place rice in a bowl and add water to cover
4: Let stand 12 hours or overnight
5: 3
6: Drain rice and spread in an even layer in a steamer lined with cheesecloth or in a stick rice steaming basket
7: Cook, covered, over boiling water for 40-45 minutes or until tender and translucent
8: 4
9: Remove from heat and fluff rice with a spatula
10: Serve hot
11:
12: SH "Mango with Sticky Rice" 1
13: Rinse mangoes and chill them whole
14: Peel and slice mangoes just before serving to keep the fresh sweet taste
15: 2
16: In a saucepan combine sticky rice and coconut milk and cook on medium heat for 5 minutes or until thick
17: 3
18: Stir in sugar and salt
19: The amount of sugar depends on the sweetness of the mangoes
20: Reduce heat to low and simmer, covered, for 2 minutes
21: 4
22: Serve warm on a platter with chilled mango slices arranged around the edge
23: Author's Notes: Sticky rice is a very special kind of rice, sometimes called sweet rice or glutinous rice
24: Go to the Asian market and ask specifically for sticky rice
25: When they try to talk you out of buying it, stand firm and INSIST that "yes," you know how to cook it and "yes," this is really what you want
26: The following recipes are from Keo's Thai Cuisine by Keo Sananikone: Berkeley, CA: Ten Speed Press, ISBN # 0-89815-183-X Mold the rice-coconut-milk mixture in a bowl, then invert and place on a large round serving platter
27: Remove bowl
28: Arrange sliced mangoes all around
29: If possible, garnish with some fresh flowers
30: -- CMT)
31: Difficulty : easy
32: Precision : measure ingredients
33: