Empress Lily Recipes
Mark Twain Cocktail
Yield: 1 serving
2 ounces brandy 3/4 ounce lemon bar mix
1/2 ounce green creme de 1 1/4 ounces orange juice
menthe Superfine bar sugar
1/2 ounce Simple Syrup 4 ounces crushed ice
(see recipe below) Fresh mint sprig
Mix brandy, creme de menthe, simple syrup, lemon mix and orange juice. Rim a 12-ounce glass with superfine sugar. Add ice and brandy mixture. Garnish with mint sprig.
Mark Twain Cocktail Punch
11/4 quarts brandy 1/2 quart lemon bar mix
8 ounces green creme de 1 quart orange juice
menthe 1 gallon water
1/2 quart Simple Syrup Ice
(see recipe below)
Mix all ingredients in a large punch bowl. Add ice cubes to fill bowl. Makes about 45 5-ounce servings.
Combine 1 cup sugar ad 1 cup water in a small saucepan. Stir over low heat until sugar is dissolved. Bring to a boil and boil for 7 minutes. Cool. Makes 1 cup. Refrigerate any unused syrup in a covered container.
Yield: 4 servings
1 pint oysters 1/4 teaspoon Worcestershire sauce
1/2 cup flour 2 drops Tabasco sauce
2 eggs, beaten 1/3 cup Chablis wine
1 tablespoon water 1/8 teaspoon salt
1 cup dry bread crumbs 8 toast points
2/3 cup butter 2 tablespoons finely chopped parsley
1 garlic clove, chopped
4 tablespoons lemon juice
Drain oysters and pick out any pieces of shell. Dredge in flour, drip in eggs which have been mixed with water and then in crumbs. This may be done up to an hour in advance of cooking.
Heat butter in skillet with chopped garlic for 2 or 3 minutes. Add oysters and brown on both sides, about 2 minutes. Remove oysters and keep warm.
Add lemon juice, Worcestershire, Tabasco, wine and salt. Heat quickly over high heat. Place oysters on toast points and pour pan juices over oysters. Sprinkle with parsley.
Yield: 2 Cups
3 tablespoons butter 1 tablespoon lemon juice
3 tablespoons minced shallots 1 tablespoon chopped parsley
1 dozen mushrooms, washed Salt and white pepper to taste
and sliced Toast points
1/2 cup Burgundy wine
1/2 cup canned brown gravy
Heat butter in a 9-inch skillet and sauté shallots until transparent. Add mushrooms and sauté until partially cooked, about 5 minutes. Add wine and cook until reduced by two thirds. Add gravy, lemon juice and parsley. Heat. Season to taste. Serve on toast points.
Yield: 31/2 quarts
1 medium lobster, freshly boiled 4 quarts water
6 ounces tomato paste 3 ounces tomato paste
1/8 teaspoon freshly ground black pepper 2 cubes fish bouillon
1/2 cup onion 2 teaspoons salt
1/2 cup celery 1/8 teaspoon white pepper
1/2 cup carrots 1 cup butter
Croutons 3/4 cup flour
Remove meat from lobster shell and refrigerate. Crush lobster shells and put into a large baking pan. Mix in tomato paste, pepper, onion, celery and carrots. Bake at 350 F for 1 hour. Transfer to a large saucepot and add water, 3 ounces tomato paste, fish bouillon, salt and white pepper. Bring to a boil, cover and cook 1 hour.
Strain and discard solids. Melt butter in a medium skillet, add flour; cook and stir for 2 minutes. Using a whisk, continually stir lobster liquid, cooking until mixture is thickened. Dice refrigerated lobster into fairly small pieces and add to hot bisque. Serve with croutons.
NOTE: Bisque freezes well.