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.

Recipes by Danny Thomas: Fatayer; Kibbeh Balls

Danny Thomas' Fatayer

For the dough:

1 package (1/4 ounce) active dry yeast
Dash of sugar
2 1/2 to 3 cups lukewarm water
About 8 cups unsifted all-purpose flour
1 tablespoon salt
Olive (or vegetable) oil

Sprinkle yeast and sugar over 1/2 cup of the water; stir until dissolved; set aside 5 minutes. Mix flour, salt in large bowl; make a well in center, add yeast mixture, 3 tablespoons olive (or vegetable) oil and 2 cups of
remaining water. Mix well, add more water if needed (dough should be rather stiff.)

Knead dough on lightly floured surface until smooth and elastic. Place in large oiled bowl, turn over dough, cover with damp towel.

Let rise in warm place until doubled in bulk (about 1 1/2 hours).

For the lamb filling:

3 lbs. ground lean (uncooked) lamb
4 medium-sized onions, minced
2/3 cup yogurt
2/3 cup fresh lemon juice
3/4 cup pine nuts, sauteed lightly in butter
2 tablespoons salt
1/4 teaspoon freshly ground pepper
Dash of allspice

Mix all ingredients in bowl while dough is rising.

Divide dough into four parts. Roll out one-fourth at a time on lightly floured board, about 1/8-inch thick. Cut into 3-inch rounds. Place heaping tbsp. lamb filling in center of each round of dough.

Wet edge of dough with water, bring dough over meat filling, pinch edges together forming a triangle, leaving small opening on top. Place on oiled, foil-lined baking sheets. Brush meat pies with oil. Bake in preheated 375 degrees F. oven 40 minutes or until golden brown. Serve warm. Makes 6 1/2 dozen.

Thoughts: Dough may be rerolled if it's first allowed to rise again. If there is any lamb filling left, shape into balls, and brown in butter (or vegetable oil).

Danny Thomas' Kibbeh Balls

Lamb filling:

3 tablespoons butter
1/2 cup pine nuts
1 lb. coarsely ground (uncooked) lamb
1/2 tsp. cinnamon
1 cup minced onion
1 tsp. salt
1/8 tsp. freshly ground pepper
1/8 tsp. ground allspice

1. Melt butter in large skillet over medium heat Add pine nuts, stir until lightly browned, remove with slotted spoon.

2. In same skillet, brown lamb, stirring constantly to keep mixture loose. Add onion, cook until onion is tender. Remove from heat, stir in lightly browned pine nuts, salt, pepper, cinnamon and allspice. Use to stuff kibbeh balls.

For the kibbeh balls:

1 1/2 cups fine cracked wheat (bulgur)
2 lbs. lean (uncooked) lamb, ground twice
1 cup minced onion
1 tablespoon salt
1/4 teaspoon pepper
1/4 to 1/2 cup ice water
Olive (or vegetable) oil

1 Place cracked wheat (bulgur) in fine sieve; rinse with cold water; drain well. Mix wheat with ground lamb, onion and seasonings.

2. Knead mixture thouroughly, adding ice water gradually. Add enough ice water to make mixture pliable to work with.

3. Use about 3 tbsps. lamb filling mixture for each kibbeh ball. Shape meat by inserting finger in center of meat and rotating in circular motion until smooth. Kibbeh balls should resemble a hollow football. Fill hollow with lamb filling and close opening. Use ice water to smooth meat.

4. Brush kibbeh balls lightly with oil; place on baking sheet. Bake in preheated 350 degrees F. oven 20-25 minutes (or until browned).

Thoughts: Marlo, who leaves the preparation of Lebanese dishes up to her mother, commented, "So many of Mother's recipes are so complicated. She practically has to make her own flour!"

She was referring particularly to Kibbeh Kishk, her father's favorite meat soup made with kishk (dried yogurt and bulgur ground into a powder in Lebanon using a mortar and pestle). Kishk, imported from Lebanon, is sold in limited amounts only in Middle Eastern food shops or mail order houses. The same Kibbeh balls, reciped above as an appetizer, are cooked in the garlic-flavored lamb soup.

Cracked wheat (or bulgur) is available in most supermarkets across the country or health shops.

Terry-Thomas' Fondue Bourguignonne

Terry-Thomas' Fondue Bourguignonne

For the meat:

Allow 1/2 pound meat per serving; select top grade lean sirloin, cut in 1-inch cubes
1 small clove garlic
Peanut oil

Rub fondue pan (copper or cast-iron) with cut garlic. Fill with peanut oil; heat over direct heat in kitchen until boiling. Transfer to heating unit (alcohol burner or habachi) in center of serving table. Keep oil bubbling hot.

Set table with salt and paprika shakers, pepper mills, sauces, fondue (long-handled) forks and serving plates.

Spear a piece of meat with fork, plunge into boiling oil, cook to desired doneness. Season and "sauce" to taste. Serve with pickled onions (or mushrooms); chilled hearts of palm; classic green salad (Bibb lettuce and romaine tossed with an oil-lemon dressing) or "herbed" tomato slices, which are thinly sliced ripe beefsteak tomatoes marinated in small amounts of dressing made with Dijon mustard, lemon juice, olive oil, salt and freshly ground pepper topped with minced fresh herbs (parsley, tarragon, dill, chervil) and minced chives; hunks of hot garlic bread or crispy rolls and your favorite libation (good Burgundy or Bordeaux or imported lager).

For the sauces:

Soy sauce
Chinese hot mustard-curry sauce mixed with grated fresh coconut
Bottled Roberts Sauce Diable
Chutney
Horseradish cream
Chinese duck sauce
Pink sauce (prepared mayonnaise mixed with hot catsup)

Sauce Verte: 1 cup prepared mayonnaise mixed with 1 1/2 tablespoons each minced watercress, chervil, tarragon, 3 tablespoons minced parsley, 1 tablespoon lemon juice, salt, freshly ground pepper to taste.

Tartar Sauce: Mix 1 cup prepared mayonnaise with 1 teaspoon each minced chervil, tarragon (or dill), parsley, 1 tablespoon chopped pickle, 1 tablespoon each lemon juice and chopped capers.

Cumberland Sauce: Add 2 peeled, chopped shallots to small saucepan with 4 teaspoons water; simmer 4 minutes. With sharp knife, peel outer zest of a lemon and orange, cut into tiny julienne strips: boil in water 10 minutes. Drain well. In separate saucepan melt 3/4 cup red currant jelly with 1/4 cup cranberry jelly. Add shallots, orange and lemon rind, 2 tablespoons orange juice, 1 1/2 tablespoons lemon juice, 1/3 cup port wine, 1/4 teaspoon salt and 1/8 teaspoon ginger; cook over very low heat 1 minute. Chill before serving.

Bearnaise Sauce: Combine 3 tablespoons wine vinegar, 2 tablespoons water, 1 minced scallion (white part only), 1 teaspoon minced parsley and a few gratings freshly ground pepper; simmer 5 minutes. In top of double boiler melt 1 stick sweet butter, gradually whisk in 3 beaten egg yolks, stir constantly until mixture thickens. Gradually add hot strained vinegar mixture, stirring constantly so eggs will not curdle. Season with salt to taste. Just before serving, add minced parsley (or tarragon).

Thoughts: For optimal tenderness, have meat at room temperature before cooking. Vary the meat using pork (cut in smaller cubes for faster, more thorough cooking), veal or tidbits of breast of chicken (uncooked). Select sauces to compliment the meat. Copper or metal pans conduct heat better and cook meat faster. The classic caquelon (earthenware fondue pan) will break if placed over direct heat. Prepare all sauces in advance and serve in wide-mouthed shallow bowls to facilitate dipping.

Shirley Temple's Onion Soup Au Gratin

Shirley Temple's Onion Soup Au Gratin

Two quarts chicken broth
4 onions, sliced

Saute onions in butter until a very light brown. Add chicken broth, season to taste. Garnish with French roll, sliced, and Parmesan cheese. Bake under flame.

Robert Taylor's Corned Beef Hash

Robert Taylor's Corned Beef Hash

Dice corned beef and potatoes together. Quickly fry half a large onion in hot butter. Add 1/2 tsp. English mustard, 1 tablespoon catsup, and a dash of Worcestershire sauce. Brown slightly. Place in baking dish and bake until crisp crust appears on top.

Recipes by Elizabeth Taylor: Chicken with Avocado and Mushrooms; Elizabeth Taylor's Salad

Elizabeth Taylor’s Chicken with Avocado and Mushrooms

1 dark-skinned California avocado (Haas), peeled and cubed
1 tablespoon lemon juice
2 (21⁄2-pound) chickens, cut into serving pieces
Salt and freshly ground pepper
1⁄4 cup butter

Sauce:

3 finely chopped shallots
3 tablespoons cognac
1⁄3 cup dry white wine
1 cup whipping cream
2 cups sliced fresh mushrooms
1 cup chicken stock
Chopped fresh parsley, for garnish

Sprinkle avocado with lemon juice. Cover and refrigerate.

Season chicken with salt and pepper. In a large heavy skillet, over low heat, heat 3-4 tablespoons butter and saute chicken until juices run yellow when it is pricked with a fork, about 35-40 minutes. use two skillets if necessary, adding more butter as needed. Transfer cooked chicken to a serving dish. Cover loosely with aluminum foil. Keep warm in a 300 degrees F. oven for 15 minutes, while preparing sauce.

Add shallots to skillet. Cook over medium heat, stirring and scraping sides and bottom of pan with wooden spoon. Add cognac and wine and bring to a boil. Boil until mixture has almost evaporated. Add cream and boil 5 minutes longer.

In a saucepan over high heat, saute mushrooms in 3 T. butter.

Add chicken stock to cream mixture. Cook over medium heat, stirring constantly, until thick. Add the mushrooms, remaining cognac and avocado cubes. Stir until well blended. Pour over chicken. Sprinkle with parsley. Enjoy! Serves 6-8.

Elizabeth Taylor's Salad

1 cup mixed salad greens
1/4 cup watercress, chopped
1 slice deli turkey, julienned
1 slice deli Swiss cheese, julienned
1 slice deli salami, julienned
2 tablespoons red wine vinegar
1 tablespoon oil

Mix the greens with the watercress. Layer the deli items on top. Mix vinegar and oil. Pour dressing over top.

Gloria Swanson's Potassium Broth

Gloria Swanson's Potassium Broth

1 cup string beans, chopped
1 cup celery, chopped
1 cup zucchini, chopped
1  cup Swiss chard, chopped
8 cups of spring water

Before chopping, wash all vegetables thoroughly. Pour spring water into a soup pot and add the rest of ingredients. Cover and simmer until celery is tender. Allow the broth to cool to room temperature. Refrigerate in glass jars. Serve hot or cold.