Bones and trimmings from — 2 racks of Lamb 1/2 c Water, plus more as

– needed 1 c Tomato, fresh or canned

1 md Onion, chopped

2 lg Carrots, chopped

2 ea Celery, stalks, trimmed

– and chopped 5 ea Garlic, cloves, chopped

1 ea Thyme, fresh, sprig OR

1/2 ts Thyme, dried

2 ea Bay leaves

6 ea Peppercorns, black

Preheat the oven to 400 F.
In a roasting pan, roast bones and trimmings until well browned, about 45 minutes, stirring occasionally.
Transfer bones and trimmings to a stockpot, and degrease the roasting pan.
Place over medium-high heat and stir in 1/2 cups of water, scraping up any browned bits.
Pour these deglazed juices into the stockpot.
Add remaining ingredients and water to cover.
Bring to simmer over medium heat, reduce heat to low, cover partially, and simmer 3 to 4 hours, skimming frequently. Strain stock into bowl through a colander lined with double layer of dampened cheesecloth.
Gently press solids to extract all of the liquid, discard the solids.
Cool.
Remove fat from surface.
Stock can be stored for up to a week in a refrigerator.
Source: New York’s Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985 Chef: Jean-Jacques Rachou, La Cote Basque Restaurant, New York

4 oz Chocolate, semi-sweet,

– melted 1/2 c Water, hot

2 c Cream, whipping

2 tb Rum, dark

Whisk together 4 ounces of semisweet chocolate and hot water; cool to room temperature.
Whip cream until nearly stiff.
Gently fold chocolate mixture and rum into whipped cream.
Source: New York’s Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985 Chef: Seppi Renggli, The Four Seasons Restaurant, New York Owners: Tom Margittai, and Paul Kovi Pastry: Bruno Comin

4 md Beets, with greens, stems

– trimmed, (save greens) 1/2 ts Oregano, dried

1/2 ts Thyme, dried

1/4 ts Fennel seed

1/4 ts Coriander, ground

1/4 ts Rosemary, dried

4 Bay leaves

10 Peppercorns

2 tb Oil, olive, extra-virgin

2 tb Butter, unsalted, cut

– into pieces Salt Preheat the oven to 450 F.
Mix the oregano, thyme, fennel seed, coriander, rosemary, bay leaves and peppercorns together.
Place the beets in a roasting pan, and sprinkle with the the mixture of dried spices and herbs and drizzle with olive oil to coat.
Bake, uncovered, until tender when pierced with a fork (about 1 hour.) When cool enough to handle, slip off the skins.

Quarter the beets and transfer them to a processor.
Process the beets until coarsely chopped.
Transfer them again to a small saucepan and stir over medium heat until heated through.
Add the butter and stir until glossy.
Season to taste with salt, and serve immediately.
Source: New York’s Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985 Chef: Leslie Revsin, One Fifth Avenue Restaurant, New York