Rumaki From The Plaza Hotel In New York City Recipes

RUMAKI

Steps:

• In a medium bowl, mix together teriyaki sauce, garlic and ginger root. Place chicken livers and water chestnuts in the mixture. Marinate in the refrigerator at least 2 hours.
• Heat oil in a large, heavy saucepan to 375 degrees F (190 degrees C).
• Wrap each half slice of bacon around one chicken liver half and a slice of water chestnut. Secure by skewering with small skewers or toothpicks.
• Carefully lower skewered wraps into the hot oil in small batches. Deep fry 3 to 4 minutes, or until bacon is evenly brown and of desired crispness. Remove from heat and drain on paper towels.

FISH STOCK FROM THE PLAZA HOTEL IN NEW YORK CITY

Steps:

• Place fish bones and trimmings in a large soup kettle.
• Add remaining ingredients.
• Heat slowly to boiling and SKIM WELL with a spoon.
• Simmer 30 minutes.
• Strain the stock through a sieve lined with 2-4 layers of cheesecloth.

DEMI-GLACE FROM THE PLAZA HOTEL

Steps:

• Chop mushroom stems and peelings.
• Simmer with sherry until reduced by one-half.
• Stir in brown sauce and glace de viande.
• Bring to a boil.
• Reduce heat to a simmer and cook 10-15 minutes.
• Strain.
• Makes 1-1/2 cups.
• To make brown sauce/sauce espagnole:.
• Melt the fat in a heavy saucepan and cook the carrot and onions until lightly browned. Stir in the flour and continue cooking until the flour is browned, stirring continuously.
• Add 3 cups boiling stock [can substitute Better Than Bouillon beef base], the garlic and the garlic, celery, parsley and bay leaf tied in a bundle.
• Cook and stir over medium heat until the mixture thickens. Add 3 more cups of hot beef stock.
• Cook over low heat, stirring occasionally, for 1 hour. Skim off the fat as it floats to the surface.
• Stir in the tomato puree and cook 10 minutes. Strain through a fine sieve.
• Add the remaining 2 cups of hot stock and cook slowly over low heat for 1 hour. Skim as needed. At this point, the sauce should be reduced to about 4 cups. Strain and cool again.
• Store, covered in the refrigerator. Use within 8-9 days
• Can substitute pork fat for beef fat.
• For glace de viande: bring 4 quarts veal broth [can substitute chicken broth] into a heavy pot or Dutch oven and bring to boil over a low heat and then simmer for 2 hours until only about 1 quart of broth remains. Strain broth into a small saucepan and continue to simmer over low heat until the liquid remaining in the saucepan is brown in color and of a syrupy consistency. Strain into a bowl or jar and refrigerate to use as needed.

VEAL MARENGO FROM THE PLAZA HOTEL

Steps:

• Coat veal shoulder with flour mixed with salt and pepper.
• Brown in hot oil in a large skillet. Remove veal to casserole pot or dish.
• Saute onion and garlic in the same skillet until it's golden. Deglaxe the pan with white wine and Brandy.
• Stir in chopped tomatoes and add to casserole with bay leaf, 2 sprigs parsley and thyme.
• Cover casserole.
• Bake in moderate oven at 350 degrees for 45 minutes, or until veal is almost tender.
• Add mushroom caps and bake 10 minutes longer, or until the veal is tender.
• Garnish with chopped truffles and chopped parsley.