Recipes by Marlo Thomas: Chocolate Souffle; Lamb Chops Creole; Tournedos Rossini

Marlo Thomas' Chocolate Souffle

2 ozs. unsweetened chocolate, shaved
Pinch of salt
1 cup milk
2 tbsps. cornstarch
1/2 cup sugar
1 tsp. vanilla extract
3 egg yolks
4 egg whites

1. Melt chocolate in top of double boiler. Cool. Blend in 3/4 cup milk. Mix together cornstarch, sugar and salt in separate saucepan. Stir in remaining milk to form a smooth mixture.

2. Add chocolate-milk mixture to saucepan, stirring so no lumps form. Cook over medium heat stirring continuously until sauce boils and thickens. Remove from heat, add vanilla, let cool 10-15 mins.

3. Beat egg yolks until thick and lemon-colored. Whisk into cooked chocolate sauce.

4. Beat egg whites until stiff but not dry. Gently fold into chocolate mixture. Pour into lightly buttered 1 1/2 qt. souffle dish (dusted with sugar). Set souffle dish in shallow baking pan containing about one inch hot water. Bake in preheated 350 degrees F. oven about 45-50 mins. (or until a knife plunged into the side of the puff comes out clean). Serve at once with cream, whipped sweetened cream or creme anglaise (custard sauce). Serves 6.

Marlo Thomas' Lamb Chops Creole

6 shoulder lamb chops
1 teaspoon vegetable oil
1 medium onion, diced
1 1/2 cups chopped green bell peppers
2 1/2 cups canned tomatoes, drained
2 dashes cayenne pepper
1/2 teaspoon chili powder

Sprinkle a heavy frying pan with salt; brown the chops on both sides and put them in a casserole dish.

Wipe out the skillet with a paper napkin or towel; put in the oil and heat. Add the onions and green pepper. Brown lightly; then add tomatoes and seasoning. Stir the mixture well; simmer for a few minutes and then pour it over the lamb chops. Bake tightly covered for one hour at 350 degrees F.

Marlo Thomas' Tournedos Rossini

6 fillets of beef, cut 1-inch thick
Small can of truffles
1/4 cup Madeira
1 tbsp. beef stock (canned)
2 tbsps. sweet butter
1 tsp. salt
Freshly ground black pepper
6 slices French bread (sauteed in butter until lightly browned on both sides)
6 slices pate de foie gras, cut 1/4-inch thick
1 tbsp. peanut (or vegetable) oil

1. Drain, slice truffles, reserving juice. Melt 1 tbsp. butter in saucepan. Add Madeira, beef broth, truffles and liquid. Simmer gently until reduced in volume by one-third.

2. Heat remaining butter and peanut (or vegetable) oil in large skillet until butter stops foaming. Sear beef fillets on both sides, allowing 3 minutes per side for rare. Season with salt and freshly ground pepper. Remove fillets to heated platter.

3. Discard fat in large skillet in which fillets were cooked. Add truffle sauce. Serve fillets on individual plates placing fillets on top of toasted bread rounds (reheated in moderate oven), top with slices of pate de foie gras, and spoon heated truffle sauce over pate. Serve with cauliflower with Hollandaise sauce and tomato halves filled with spinach souffle. Serves 6.