| Chicken Stock - Master Chefs |
5 lb Chicken, parts, (backs,
-- necks, carcasses, and -- giblets), (no livers) 2 lg Onions, coarsely chopped
-- necks, carcasses, and -- giblets), (no livers) 2 lg Onions, coarsely chopped
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| Chili-Corn Sauce - Master Chefs |
1 md Onion, top and bottom cut
-- off and reserved 1 Pepper, red bell, top and
-- off and reserved 1 Pepper, red bell, top and
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| Chocolate Leaves - Master Chefs |
3 oz Chocolate, sweet, melted
For chocolate leaves, brush melted chocolate on undersides of holly or lemon leaves; refrigerate until firm, carefully peel off leaves. 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
For chocolate leaves, brush melted chocolate on undersides of holly or lemon leaves; refrigerate until firm, carefully peel off leaves. 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
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