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INGREDIENTS

Seasoning - sugar salt and
320 g Lamb fillet
POTATO PANCAKES
1 Egg
Seasoning - salt and pepper
12 Broccoli florets
120 g Romaine lettuce
120 g Cream
3/16 c Cream
PORT WINE SAUCE (1/2 CUP
10 g Chopped shallots
Few drops of white wine
GARNISHES
3/16 c milk
Butter
3/16 c Port wine
1/2 Egg yolk
10 g Flour
12 Dried morels
200 g Finely minced (blended)
200 g Pork net (1 sheet)
1/3 c Liquefied gravy sauce
CHIVE CREAM SAUCE (1/3 CUP
olive oil
10 g Chives ; Chopped
Seasoning - salt and pepper
5 g Chives ; Chopped
100 g Potato
50 g Diced tomato
150 g Chicken Stock
Seasoning - salt, pepper,
Butter
10 g Chopped truffle
3/16 c Wine

Servings

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 fillets 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

NOTES

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Lamb Fillet with Morels

Seasoning - sugar salt and 
320 g Lamb fillet 
  POTATO PANCAKES 
1  Egg 
  Seasoning - salt and pepper 
12  Broccoli florets 
120 g Romaine lettuce 
120 g Cream 
3/16 c Cream 
  PORT WINE SAUCE (1/2 CUP 
10 g Chopped shallots 
  Few drops of white wine 
  GARNISHES 
3/16 c milk 
  Butter 
3/16 c Port wine 
1/2  Egg yolk 
10 g Flour 
12  Dried morels 
200 g Finely minced (blended) 
200 g Pork net (1 sheet) 
1/3 c Liquefied gravy sauce 
  CHIVE CREAM SAUCE (1/3 CUP 
  olive oil 
10 g Chives Chopped
  Seasoning - salt and pepper 
5 g Chives Chopped
100 g Potato 
50 g Diced tomato 
150 g Chicken Stock 
  Seasoning - salt, pepper, 
  Butter 
10 g Chopped truffle 
3/16 c Wine

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 fillets  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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Nutrition

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Serving Size: 1 Serving (4282g)
Recipe Makes: 1 Servings

Calories: 6094
Calories from Fat: 4032 (66%)

Amt Per Serving		% DV

	Total Fat 447.9g	597 %
	Saturated Fat 253.5g	1267 %
	Monounsaturated Fat 146.7g
	Polyunsanturated Fat 19.5g
Cholesterol 2220.8mg		683 %
Sodium 1172.3mg		40 %
Potassium 5369.1mg		141 %
Total Carbohydrate 132.3g		39 %
	Dietary Fiber 9.8g	39 %
	Sugars, other 122.5g
Protein 94.5g		135 %
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Calories per serving: 6094

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