Stuffing for French Onion Dumplings: 11.06.09

3 lbs cooked meatloaf mixture
3 lbs grated gruyere
3 lbs caramelized onions

- combine thoroughly

Buckwheat Spaetzle for Halibut: 11.06.09

4 cups sour cream
12 eggs
1 Tbsp dijon mustard
2 Tbsp salt
1 tsp white pepper
3 1/2 cups flour
1 1/2 cups ground buckwheat

- combine all ingredients and push through a perforated hotel pan into another hotel pan of barely simmering water
- remove as they float to ice water and toss with vegetable oil to prevent sticking

Mushroom Mousse for Sashimi: 11.06.09

1 cup mushroom juice (from roasted mushrooms)
1 cup heavy cream
1 tsp agar agar

- bring juice and cream to a simmer; whisk in agar agar and cook on low heat 5 minutes
- strain through chinois into bowl inserted in ice bath
- whisk vigorously until cool and transfer to pastry bag

Herb Crust for Halibut: 11.06.09

4 cups semolina
1 lb chervil
mixed herb puree in oil

- thoroughly incorporate chervil into semolina in food processor
- remove and pass through tamis
- season halibut, brush with herb puree and dust with semolina crust - cook gently

Cherry Sauce for French Onion Dumplings: 11.06.09

2 Tbsp butter
5 cups peeled, parcooked pearl onions
3 cups strained brandied cherries
1 1/2 cups brandy from cherries

4 1/2 cups veal reduction
4 1/2 cups chicken stock

butter, salt and parsley as necessary

- gently saute the pearl onions in the butter until they begin to color
- add cherries and cherry brandy; flame and reduce by half
- add stocks and lightly simmer, skimming as needed, for 5 minutes
- to order, mount a 2oz ladle of this sauce with 2 Tbsp butter and 2 tsp chopped parsley

Dough for French Onion Dumplings: 11.06.09

9 cups Wondra flour plus additional as necessary
4 1/2 cups potato flakes
12 oz grated gruyere
1/4 cup salt
9 cups boiling water

- in robot coupe process first four ingredients; remove to mixing bowl
- add water to flour mixture and incorporate completely
- form balls, then patties of this dough using additional flour as necessary to keep from sticking

Pickled Mushrooms for Sashimi: 11.06.09

6 lbs tronpet royale mushrooms, trimmed and sliced 1/8"
3 qts red wine vinegar
1 qt soy sauce
1 qt caramelized onions
1 cup salt
1/2 cup dijon mustard
1/2 cup honey
2 bunches thyme
1 bunch basil
1 bunch tarragon

- bring vinegar and soy sauce to a boil, reduce heat to simmer and add remaining ingredients minus mushrooms
- simmer 10 minutes, strain and pour over mushrooms in a non-reactive container
- cover mushrooms with a plate to keep them submerged
- to serve toss mushrooms with olive oil and minced herbs