3 tb Olive oil

2 md Onions, peeled and diced

3 c Chicken broth

1/4 c Lemon juice

4 ea Bay leaves

1/2 ts Dried thyme

4 c Milk

Separate the heads of garlic into cloves, but don’t bother to peel them.
Heat olive oil in a 2 quart pot over medium heat.
Add garlic and cook, stirring occasionally for 15 to 20 minutes or until the skins turn golden.
Add the onion and cook until soft, another 5 minutes.
Add the broth, then the lemon juice, bay leaves and thyme.
Increase heat to high and bring to a boil.
Lower heat to medium and simmer for 30 minutes.
Remove from heat, place contents of the pot in a food processor or blender and puree.
Strain garlic puree through strainer into a medium pot over medium heat.
Add milk cover, and bring to a boil.
Immediatly reduce heat to low and simmer for 10 minutes.
Serve hot.
Source: Trumps Restaurant, Hollywood, CA

4 Spinach leaves

4 Leeks

4 Shallots; finely chopped

8 md Fresh mushrooms; finely chop

1 pn Salt; to taste

1 pn White pepper; to taste

1 1/2 c Chicken stock; in baking pan

4 fl White wine

1 c Leeks (green part only); sli

Recipe by: Marcel Kerval of Cafe de France, St.
Louis, MO Preparation Time: 0:40 NOTE: This recipe calls for Marcel Kerval’s dill sauce.
Please see the recipe for “Dill Sauce for Chicken Picardy” to complete these directions.
TO PREPARE CHICKEN PICARDY: Pre-heat oven to 375 degrees F.
Prepare eight squares of aluminum foil by cutting foil into sheets (6″ x 6″) and buttering them lightly on the shiny side.
Bone and skin chicken breasts.
DO NOT HALVE.
Flatten breasts between sheets of waxed paper with knife edge and place each breast on a square of foil.
Soak leeks. Separate and rinse well under running water to remove sand.
Finely slice green portion, allotting 1/2 green portion of a leek to each breast.
Chop mushrooms, spinach leaves, and shallots, allowing 2 mushrooms per portion.
Saute this mixture very briefly (about 30 seconds) in a little butter over medium heat.
Place 1/4 of mixture on each breast.
Splash about 1 ounce white wine over each breast, salt and pepper to taste, and roll up each breast.
Seal each breast in an aluminum foil square.
Fold ends tightly to seal.
Place prepared chicken into a baking pan filled with 2 or 3 inches of chicken stock and bake in a pre-heated oven for 25 minutes.
Saute cup of sliced leeks in butter over medium heat.
TO SERVE: Unwrap chicken breasts and slice into 1/4-inch rounds.
Pour a portion of Dill Sauce on a plate.
Lay chicken rounds over sauce and garnish with sauteed leek slices and serve.

1 sm Turnip

1/2 md Swede

2 Sticks celery

1 sm Onion

10 fl Chicken stock

2 oz Butter, diced

Salt and pepper pn Freshly grated nutmeg sm Cooked sausages and cooked -potatoes, to serve

Method: Chop all vegetables finely, then put into a saucepan with stock.
Bring to the boil and simmer until just tender.
Drain vegetables and leave to cool slightly.
Puree vegetables in a blender or food processor, then pass the puree through a sieve into the fondue pot.
Place the pot over a low heat and gradually beat in the butter.
Season with salt, pepper and nutmeg and keep hot over the burner while dipping sausages and potatoes into vegetable mixture.
(Serves 4-6)