Recipes by Leigh Taylor-Young: Gateau Glace; Way-Out Beef Stew

Leigh Taylor-Young's Gateau Glace

For the cake:

1 cup cake flour
1 1/4 tsps. baking powder
3 tbsps. cocoa
Dash of salt
1/2 cup sugar
1 egg, separated
1/2 tsp. vanilla extract
1/3 cup milk
1/4 cup shortening

1. Sift together cake flour, baking powder, cocoa and salt. Cream shortening with sugar until fluffy. Add beaten egg yolk and vanilla.

2. Add dry ingredients and milk alternately, blending well.

3. Beat egg white until stiff; fold into cake batter. Pour into well-greased 8-inch cake tin. Bake in preheated 350 degrees F. oven 25 minutes (or until cake tests done). Let stand a few minutes before removing from tin. Cool on wire cake rack. Makes one 8-inch cake.

To assemble cake:

1 pt. peppermint ice cream
1 cup heavy cream, whipped
1/4 tsp. peppermint extract
Chocolate sprinkles (or grated sweet dark chocolate)

1. Slice cake into three equal slices horizontally. Spread softened ice cream on each slice approximately 1/4-inch thick. Assemble cake slices by stacking one layer on top of the other.

2. Frost sides and top of cake with peppermint-flavored whipped cream. Garnish with chocolate sprinkles (or grated chocolate). Freeze. Decorate each slice with whipped cream. Makes 10 servings.

Leigh Taylor-Young's Way-Out Beef Stew

2 lbs. soup bone (shin bone), cut into large pieces
2 tbsps. shortening (or vegetable oil)
3 lbs. lean round steak, cut in 2-inch cubes
Salt and freshly ground black pepper
2 medium-sized yellow onions, peeled and coarsely chopped
1 clove garlic, chopped
1 1/2 tbsps. butter
4 plum tomatoes, washed and quartered
6 carrots, peeled and cut in large pieces
2 stalks celery, chopped
1 large turnip (or several parsnips), peeled and coarsely chopped
3 qts. liquid (2 cans beef broth plus water or vegetable stock)
Bouquet garni: 4 bruised peppercorns, 2 sprigs parsley, bay leaf, 1/2 tsp. dried thyme, and 1/2 tsp. marjoram
1 1/2 cups fresh string beans, cut in 1-inch pieces
1/2 green pepper, cut in strips
1/2 cup toasted pumpkin (or sunflower or squash) seeds
1/2 cup Armenian string cheese, cut in large pieces or handful cooked ham cut in strips
2 hard-cooked eggs, grated
Chopped parsley

1. Brown bones in shortening (or vegetable oil) in large stock pot. Lift out. Season meat cubes well with salt and pepper. Brown in same stock pot bones were cooked in. Cook onion and garlic in butter in separate skillet until onion is limp.

2. Add bones, onion-garlic mixture to stock pot with meat. Add tomatoes, carrots, celery, turnip (or parsnip), liquid, bouquet garni and salt and pepper to taste. Bring to boiling; cover, simmer 1 1/2 hours. Uncover, cook about 15 minutes to reduce stock. Add green beans, green pepper and pumpkin (sunflower or squash) seeds; cook 20-25 minutes longer (or until meat and vegetables are tender). Discard soup bone. Spoon vegetables and meat into deep casserole. Thicken (or reduce) stock. Taste to correct seasonings. Spoon sauce over vegetables and meat. Garnish with string cheese (or ham), grated hard-cooked egg and parsley. Pass sauce in gravy boat. Serves 6-8.

Thoughts: For a richer, meatier flavor, add 1/2 cup dry Italian wine to stock with green beans and green pepper. Other tasteful vegetable variations include: spinach, lettuce, cabbage, watercress, green peas, or lima beans.