JL wrote:
> But for the basics in a step by step manner you cant do better, maybe
> as good as, Cesarini and Kenton, come to mind, but suumme quique, i
> find much inspiration in Escoffier, i often make his beouf argentine
> which is just a thick steak stufed with an eggplant stuffing, the
> eggplant suitably cooked and seasoned before stuffing.

Saute onions in butter or oil till carmalized, chop up a tomato or two
and cook wtih the onions after the onions are almost done, letting much
of the water form the tomato evaporate (or squeeze most of the moisture
from a tomato before cooking). add some crushed garlic and a bit of
oregano to this tomato, onion & butter and then make a stuffing with
some cooked eggplant. Scoop out the flesh from a baked egg plant and
add it to the tomatoes & onions & mix throughly.

Rub the meat with oil, salt & pepper & garlic & then make a slit in a
large steak like a london broil or a chateaubriand (sp?) a 'pocket' to
hold the stuffing. Stuff the steak with the eggplant mix and bake at
about 350 F for about 30 mins or so till desired doneness, basting
frequently with a bit of red wine, butter and or pan juices. Slice &
Serve with a sauce made from the pan juices.

>
> It is because of Escoffier that i routinly reduce shrimp and chicken to
> a paste and make littel meat balls of them and saute in butter, garlic
> and white wine, when i am not poaching them in fish or chicken stock.

For about 1 pound of chicken meat i will use about 1 pound of large
prawns. Shell and devain the prawns, reduce to a puree either in a
food processor or by hand with a knife.

Combine the prawns and ground chicken meat. Season with salt and
pepper, garlic, green onions finely minced. Ginger is optional, it is
nice but i usualy dont use it in this dish.

Form the meat mix into small 'meat balls' and saute in butter till
done. Just before serving throw a half glass (about 4 ounces) of white
wine into the meat and butter and let it all simmer for a few minutes
to form a 'pan sauce'. Or alternatively poach in a bit of chicken or
fish stock.

Fresh crab is excellant this way. A "Grebiche" or "Ravigote" sauce is
very good with this chicken & shrimp or crab combo.

And in the above beef recipe, a friend of mine substitues plantains for
the eggplant to very good effect.
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JL