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Cafe de Paris Sauce

  ----- Original Message ----- 
  From: kelly 
  To: phaedrus
  Sent: Thursday, July 24, 2003 8:52 AM
  Subject: Cafe de Paris Sauce

  Hi there, 

  I've been trying to find the Definitive Cafe de Paris sauce ever since I had it in France 
  and Switzerland. Cafe de Paris is a chain and they serve steak with fries and the most 
  sinful sauce oozing over it all. It's a butter sauce and has the most addictive properties 
  to it -- but I honestly can't tell you what's in it. It's sort of like trying to give you 
  the formula to Coke. 

  I've found many recipes by just doing a general search, but the ingredients vary tremendously 
  so I'm thinking people are just guessing and no one has really cracked it. I'd guess that it's 
  a Béarnaise sauce with extra bells and whistles, but that's just a guess. Honestly, it's been 
  about 5 years since I've had it so my memory is fading. 

  Is this something you'd like to research?


Hi Kelly,

You mean the Entrecôt Café de Paris sauce. Well, I have not been to the Café de Paris, so I would not know the definitive sauce if I found it. I searched the web and found the below recipes, which may be the same ones that you found. As you say, the ingredients vary in these recipes, but that's not unusual in copycat recipes. In creating a copycat recipe, one is trying to re-create a flavor from memory, and memory can be very unreliable. If none of the below recipes hits the mark, then perhaps you can begin with the common ingredients of the below recipes and develop a copycat recipe of your own, while we wait for an ex - Café de Paris chef to post the actual recipe on the web.


  Sauce for Entrecote Café de Paris 

  (Madeira Pan Sauce with Mustard and Anchovies) 
  (makes 2/3 cup, enough for four steaks) 

  This sauce recipe is from a well 
  known cooking magazine. The recipe is 
  inspired from the one served in "a Paris 
  bistro, where the menu includes steak frites 
  and nothing else." If you do not have 
  Madeira on hand, Sherry makes a fine 
  substitute. This sauce is prepared and the 
  pan in which steaks are initially seared and 
  the sauce is prepared while the stakes are 
  finishing in the oven in a separate pan or 
  on a baking sheet. 


  1 large shallot, minced (about 3 tbsp.) 
  1 cup Madeira 
  2 anchovies fillets, instant toothpaste 
  (about 1 tbsp.) (you may substitute anchovy paste) 
  1 tablespoon chopped fresh parsley leaves 
  1 tablespoon chopped fresh thyme leaves 
  1 tablespoon Dijon mustard 
  1 tablespoon juice from one lemon 
  3 tablespoons unsalted butter, softened 
  salt and ground black pepper 


  After transferring the stakes to the oven, 
  set the skillet over medium-low heat; and 
  challenge and cook, stirring constantly, 
  until softened, about one minute. Add 
  Madeira; increase heat to high, and scrape 
  pan bottom with wooden spoon to loosen 
  browned bits. Stir until liquid is reduced 
  to about 1/3 cup, about six to eight 
  minutes. (If steaks are not yet out of the 
  oven, set skillet off heat and wait for 
  steaks to come out of oven and rest for two 
  minutes before proceeding.) Add accumulated 
  juices from baking sheet and reduce liquid 
  one minute longer. Off heat, whisk in 
  Anchovies, parsley, thyme, mustard, lemon 
  juice, and butter until butter has melted 
  and sauce is slightly thickened. Season 
  with salt and pepper to taste. Spoon over 
  steaks, and serve immediately. 
  Fillet Steak In Cafe De Paris Sauce (Entrecôt Café de Paris) 

  6 beef fillet steaks 
  2 TBS tomato concentrate 
  4 oz (1/2 cup) Port wine 
  salt & pepper 
  4 oz (1/2 cup) beef broth 
  1/2 tin minced anchovies (probably the small oval tin) 
  225 grams liquid cream (scant 1 cup) 
  50 grams butter (1/4 cup) 
  1/2 TBS each of the following: 
  - cornstarch 
  - parsley 
  - marjoram 
  - oregano 
  - tarragon 
  - chives 
  - mint 
  - sage 
  - basil 

  1) Season meat with salt and pepper. 
  2) Melt butter and fry the meat in it according to the individual taste of each person. 
  3) Remove the meat and flame the port wine in the pan. Add the cornstarch and all the herbs at once. 
  4) Add the broth, the minced anchovies and the tomato concentrate. 
  5) Boil for a few minutes, then add the cream, check the seasoning and pour the sauce over the meat. 
  6) Accompany with potatoes au gratin, and carrots and green beans which have been sautéd in butter. 
  Cafe De Paris Butter 
  1 lb. butter, soft when ready to use 
  1 oz. catsup 
  1/2 oz prepared hot mustard 
  1/2 oz. capers 
  2 oz. shallots, roughly chopped 
  1 oz. parsley, roughly chopped 
  1 oz. chives 
  1/2 t marjoram, dried 
  1/2 t dill weed, dried 
  1/2 t thyme, dried 
  10 tarragon leaves 
  pinch rosemary 
  1 clove garlic 
  4 anchovy filets 
  1 t cognac 
  1 t maderia 
  1/2 t worcestershire sauce 
  1/2 t paprika 
  1 t curry powder 
  4 grains black peppercorns (my note:  4 grains? - 4 peppercorns?) 
  juice of 1 lemon 
  zest of 1/2 lemon 
  zest of 1/2 orange 
  1/4 t salt 
  Combine all the ingredients (except the butter) into a bowl and let it
  stand in a warm place for 24 hours.  Grind into a puree and fold into 
  the soft butter. 
  Grilled Pork Chops with Café de Paris Sauce 

  (This recipe serves 6) 
  Ingredients (for the sauce) 

  11 ounces whipping cream 
  8 ounces butter 
  1/2 ounce brandy 
  1/2 ounce Madeira 
  a splash of Worcestershire 
  1/2 ounce ketchup 
  1/2 teaspoon dry mustard 
  2 anchovies 
  1 teaspoon capers 
  dash of cayenne pepper 
  1/4 teaspoon paprika 
  dash of curry 
  3 tablespoons chopped shallots 
  1 clove of garlic, minced 
  2 sprigs of parsley, chopped 
  1 tablespoon chopped chives 
  2 sprigs of fresh thyme, chopped 
  1/4 sprig of fresh rosemary, chopped 
  1 sprig of fresh tarragon, chopped 
  1 sprig of fresh dill, chopped 
  10 black peppercorns, cracked 
  juice of one quarter of a lemon 
  a dash of chopped lemon and orange zest 
  salt to taste 
  -With the exception of the butter and cream, put the rest of the ingredients in a bowl and cover it. 
  -Leave the bowl in a warm place in the kitchen to ferment for 24 hours. 
  -The next day, let the butter warm to room temperature. Then whip the butter until it becomes foamy. 
   Add the fermented ingredients and mix to combine. Return the butter to the refrigerator to cool. 
  -When the butter's set, cut it into chips or pats. 
  -To finish the sauce, put the cream in a saucepan and heat it until it reduces by about half then 
   slowly whisk in the butter chips. Check and adjust the seasoning and keep warm until ready to serve. 
  Ingredients (for pork chops) 
  -6 center-cut pork chops 
  -3 heads of Belgian endive 
  -3 ounces of butter 
  -1 teaspoon sugar 
  -salt and pepper to taste 

  Method -Season pork chops with salt and pepper. 
  -Broil or grill chops on both sides. 
  -Meanwhile, remove the leaves of the endive heads, cutting a small wedge out of the bottom end of each 
  leaf to remove the white, tough portion. -Heat the butter in a large sauté pan and add the endive leaves. 
  -Sauté the endive leaves on each side until they take on a nice, brown color. 
  -When done, arrange four or five endive leaves on each plate in a fan. Place a pork chop on top of the 
  endive leaves and spoon the Café de Paris sauce on top and serve. 
   "cafe de Paris butter".

  Soft butter, teaspoon chopped parsley, teaspoons Dijon mustard, teaspoon tomato ketchup, teaspoon finely 
  chopped garlic, teaspoon finely chopped shallots, teaspoon paprika, Worcestershire sauce, tabasco sauce, 
  cayenne pepper, salt, pepper to taste.
  Cafe de Paris Butter

  225g Unsalted butter, softened
  Touch tomato ketchup
  1/2 tspn English mustard
  2 Chopped shallots, very finely
  2 tbspns Chopped parsley
  2 tbspns Chopped tarragon
  1 Clove of garlic crushed
  1 tbspn Brandy
  1/2 tspn paprika
  Dash Worcester sauce
  Pinch curry powder
  Zest and juice of 1 lemon
  Salt and freshly milled black pepper 

  Just mix well and roll in cling film, chill well.
  Cut and remove the cling film and top the cooked steak. 

Also, see: L’Entrecote’s famous steak sauce

Gaggers: Rhode Island Hot Weiners

----- Original Message ----- 
From: Jim 
To: phaedrus
Sent: Friday, July 25, 2003 5:13 PM
Subject: hot weiners

> You gave a recipe for Rhode Island Hot Weiner Sauce Jan 20,2003 to Pat. Do
> you know where we can purchase the actual hot weiners that they use at the
> New York System restaurants in Rhode Island. Thanks Jim

Hi Jim,

Life is full of mysteries, like: Why would a restaurant chain in Rhode Island call itself "New York System?"

Another mystery is why you can only buy these weiners, which are affectionately referred to as "gaggers", in Rhode Island?

I read that it's because they are made of a mixture of meat and cereal, which is only legal in Rhode Island. It's not that they're any unhealthier than regular hot dogs. It has something to do with the legal definition of "wieners" or "frankfurters" or "hot dogs". It seems that in other states this mixture doesn't qualify.

It's still a mystery. If they can't sell them in other states as "weiners", why not call them something else? "Gaggers" would be a catchy name..... Jeez, it's not like they were Cuban cigars or somethin'. Someone said it's the meat lobbyists. I dunno.

Anyhow, the upshot is that I couldn't find them for sale online, not even in Rhode Island. If you want them badly, I guess a road trip to Rhode Island is in order.

Meanwhile, there's a great site on Rhode Island food here:
The NY System Hot Weiners & Other RI Favorites Web Site!



----- Original Message ----- 
From: "Ruth" 
To: "Phaedrus" 
Sent: Friday, July 25, 2003 9:12 AM
Subject: plantain

> Hi Phaedrus!
> Resently my boyfriend and I decided to take that plunge and buy some
> plantain for the first time.  I looked on the internet for some recipes
> and all the recipes say to cook the plantain.  Can I safely assume that 
> you can not eat them raw like a banana? can you tell they 
> are done?
> All the recipes that i seen do not say how long to cook them for.  
> One more thing.....the recipes all say to fry in there any recipe 
> that doesnt require frying?  Baking perhaps instead of frying (we are trying 
> to limit our fried foods)....ok so I lied...One more thing, I
> you know the nutricianal info on a Plantain?  Thank you!!!!!!!!!!
> Ruth

Hi Ruth,

Plantains are the fruit of a type of banana plant - "Musa paradisaca". However, those of us who are not familiar with them often expect them to be just like bananas. They are not. In fact, in some ways they are more like potatoes or squash. They are even called "potatoes of the air." They're very starchy like potatoes, not as sweet as bananas, and that's why they must be cooked. Raw plantains are about as tasty as raw potatoes. Plantains are very popular in Central and South America and in the Caribbean. They are a staple crop in much of Africa, where they are eaten boiled, steamed, baked, or fried. Plantains grilled over a charcoal fire are popular street food in many African cities.

Here's the nutritional breakdown:

Plantains (cooked, mashed),, 1 cup (200g) Calories: 232 Protein: 1.6g Carbohydrate: 62.3g Total Fat: 0.4g Fiber: 4.7g

As you can see, they are very high in carbohydrates.

Below are a number of recipes: baked & boiled, as a vegetable and as a dessert. I'm even sending a couple of fried plantain recipes, because this is the most popular way to eat them in the Caribbean and in Central & South America. "Tostones" is a popular fried plantain recipe in Puerto Rico and other points South.

Oh, to tell when a plantain is done, stick a fork in it or squeeze it slightly. It should be soft, like a baked potato.


Baked Amarillos

4 Plantains, Very Ripe (the peel may be half black outside but the plantain
inside is firm)
1/2 cup  Butter or Margarine
1 sprinkle Clove spice powder per plantain
1 sprinkle Cinnamon powder per plantain
2 Tblsp Brown Sugar

Do not peel ripe plantains, lay flat, slit open on upper side lengthwise
except ends and lay with peeling on baking dish
Gently spread opening and top with, butter, brown sugar and spices

Bake at 400ºF for 20 to 30 minutes

Serve immediately as a side dish, dessert or "a la mode"
Boiled Plantains
Boiled plantains are more common than fried plantains (and they are better
for you, and less expensive to prepare). Serve boiled plantains as a side
dish for any African meal.To boil plantains: peel and cut each plantain into
two or three pieces, boil until tender

Baked Plantains
To bake plantains, rinse and dry them. Allow about one medium-sized fruit
per person. Trim off the stem and tip ends. Cut a lengthwise slit in each
fruit. Set plantains slit-side up in a foil-lined pan and bake in a 375°F
(175°C) oven until tender, about 40 minutes. When they are baked, serve them
whole, separate them in lengthwise strips along the natural seed divisions,
or slice them crosswise in rounds or diagonals. Serve with your favorite
topping-butter, spices, lime juice, gravy, pineapple, brown sugar, or nuts.
Ndizi na Nyama (Plantains with Meat)
from: Eastern Africa     cooking method: boiling-simmering
Ndizi is the Swahili word for plantains. Nyama is the Swahili word for meat.
This recipe can be either Ndizi na Nyama (Plantains with Meat) or Nyama na
Ndizi (Meat with Plantains) depending on what's in the pantry. Make the dish
without any meat and you will have a Mchuzi wa Ndizi (Plantain Curry). Also
see: Motoke and Mtori.

What you need

one cup water
one to two pounds of beef (or similar), cut into bite-sized cubes
one teaspoon salt
one-half teaspoon black pepper
one-half teaspoon curry powder
cayenne pepper or red pepper, (optional)
three tablespoons cooking oil
one or two onions, thinly sliced
two tomatoes, chopped
one tablespoon tomato paste
one cup coconut milk (canned is okay, see the note about coconut milk on the
Wali wa Nazi recipe page)
one bay leaf (optional)
three to six plantains, peeled and sliced

What you do:

In a pot or pan, bring one cup of water to a boil. Add the meat, salt,
pepper, curry powder, and cayenne pepper. Cover, reduce heat, and simmer.

While meat is simmering: Heat oil in a separate pan. Fry the onions for a
few minutes. Add the tomatoes and tomato paste and cook for several minutes.
Reduce heat. Add coconut milk and bay leaf. Cover and simmer.

Add sliced plantains to meat. Cook for ten minutes or until meat is done and
plantains are tender.

Combine the onion-tomato-coconut mixture with the meat and plantains. Stir.
Adjust seasoning to taste.

Serve with Rice or Ugali.
This dish can also be made without the coconut milk; just substitute a large
spoonful of butter or margarine.

Plantains and meat steamed in banana leaves: Oluwombo.

Nyama is the word for meat in many Bantu languages across equatorial Africa.
Plantains in Coconut Milk
from: Eastern Africa     cooking method: boiling-simmering
Zanzibar, off Africa's eastern coast, is called "the spice island", famous
for its cloves and vanilla. Zanzibar is the center of the Swahili
civilization. The Swahili word for plantains is ndizi. This Swahili dish
made from plantains is a delicious accompaniment for any curry dish.

What you need

four or more plantains (they don't have to be completely ripe)
one-half teaspoon mild curry powder
one-half teaspoon cinnamon (optional)
a few cloves or a pinch of powdered cloves (optional)
salt to taste
pat of butter (optional)
one to two cups of coconut milk (canned is okay, see the note about coconut
milk on the Wali wa Nazi recipe page)

What you do

Peel plantains. Cut plantains into slices, or into quarters by cutting once
lengthwise and once across the middle. In a saucepan, combine all
ingredients except coconut milk. Heat slowly, stir gently, and add coconut
milk little by little until all is absorbed. Simmer until plantains are
tender. Add a little water if necessary.
Dulce De Platanos

Sweet Plantains with Buttered Rum and Coconut Sauce
2 very ripe (brown to black) plantains
1/2 stick (1/4 cup) unsalted butter
2 tablespoons dark rum
1/2 cup well-shaken canned unsweetened coconut milk
1 cup sugar
1/4 cup heavy cream

Accompaniment (optional): vanilla ice cream

Cut ends from plantains and peel fruit. Diagonally cut plantains into
1/2-inch-thick slices. In a 12-inch nonstick skillet heat butter over
moderate heat until foam subsides and cook plantains until golden, about 3
minutes on each side. With a slotted spatula transfer plantains to a plate,
reserving butter in skillet.

In a very small saucepan heat rum and coconut milk until warm. Add sugar to
reserved butter and cook over moderate heat, stirring, until caramelized,
about 5 minutes. Remove skillet from heat and carefully whisk in warm
coconut milk mixture (mixture will vigorously steam and caramel will
harden). Cook mixture over low heat, whisking, until caramel is dissolved.
Add plantains and cook, without stirring, until heated through and tender,
about 5 minutes. In very small saucepan heat cream until warm and pour over
plantains. Gently shake skillet to incorporate cream into sauce.

Cool plantains slightly and serve over ice cream.

Serves 4 to 6.

3 to 4 large unripe (green) or barely ripe (slightly yellow) plantains
about 2 cups olive or canola oil for frying

With a sharp small knife cut ends from each plantain and cut a lengthwise
slit through skin. Cut plantains crosswise into 1-inch-thick pieces and,
beginning at slit, pry skin from pieces. In a 12-inch nonstick skillet heat
1/2 inch oil over moderate heat until just hot enough to sizzle when a
plantain piece is added. Fry plantains in batches, without crowding, until
tender and just golden, 2 to 3 minutes on each side. With tongs transfer
plantains as fried to paper towels to drain.

Remove skillet from heat and reserve oil. With the bottom of a heavy
saucepan or a wide solid metal spatula flatten plantains to 1/4 inch thick
(about 3 inches in diameter). Into a bowl of warm salted water dip flattened
plantains, 1 at a time, and drain them well on paper towels.

Heat reserved oil over moderate heat until hot but not smoking and fry
flattened plantains in batches, without crowding, until golden, about 3
minutes. With tongs transfer tostones as fried to paper towels to drain and
season with salt if desired.

Serve tostones immediately.

Makes 18 to 24 tostone
Platanos Maduros

Fried Sweet Plantains
3 to 4 ripe (heavily spotted yellow to brown) or very ripe (brown to black)
1/3 to 1/2 cup olive or canola oil for sautéing

Cut ends from plantains and peel fruit. Diagonally cut plantains into
1/2-inch-thick slices. In a large nonstick skillet heat 1/3 cup oil over
moderately high heat until hot but not smoking and sauté plantains in
batches, without crowding, until golden brown, 1 to 2 minutes on each side,
adding more oil to skillet as necessary. With a spatula transfer plantains
as sautéed to paper towels to drain and season with salt if desired.

Serve plantains immediately.

Serves 4 to 6 as a side dish
Sopa De Platano

Plantain Soup
This recipe can be prepared in 45 minutes or less.

3 semi-ripe (yellow with some spots) plantains
1 large carrot
6 cups chicken broth (48 fluid ounces)
1 teaspoon ground cumin
freshly ground black pepper

Cut ends from plantains and peel fruit. Cut plantains into 1/2-inch-thick
slices. Grate carrot. In a 4-quart heavy saucepan bring broth to a boil with
plantains, carrot, and cumin. Simmer mixture, covered, until plantains are
very tender, 20 to 25 minutes.

In a blender purée mixture in batches until smooth (use caution when
blending hot liquids) and season with pepper and salt. Soup keeps, covered
and chilled, 3 days. Reheat soup before serving.

Makes 8 cups, serving 4 to 6

Jowl Bacon

  ----- Original Message ----- 
  From: Jose
  To: phaedrus
  Sent: Thursday, July 24, 2003 5:00 PM
  Subject: Jowl Bacon 

  When I was a little boy, my Dad would roast jowl bacon over an open fire, letting it heat up 
  till it would make drippings and then he would let it drip on slices of bread and put onions 
  and tomatoes on it. this was delicious he said it was hungarian. Is there a specific name for 

Hello Jose,

See here for the Hungarian version: Hungarian Szalonna

You can buy them here:



Zuppa Inglese

----- Original Message ----- 
From: Meredith
To: phaedrus
Sent: Thursday, July 24, 2003 10:08 AM
Subject: Zuppa Inglaise

> Hello Uncle Phaedrus -
> I'm a volunteer programmer at my local community radio station, and a
> recipe segment is regular part of my show, "The Nyt Kitchen." Your website 
> is extremely helpful to me in finding recipes to share -- 
> new recipes as well as old favorites -- for my show. By the way, you can
> check out these recipes (and a bunch of other stuff) at my show-related 
> website
> Anyway, enough of the kissing-up part! Here's my request: a number of
> years ago (maybe 10-15), the Olive Garden restaurant had a cake they called 
> "Zuppa Inglaise" or "Zuppa Inglese" or some similar spelling. They no longer 
> offer it, and not a birthday goes by that I don't mourn it. It was a spongecake
> with a mixed fruit and (probably) some kind of pastry cream filling (this
> filling was similar to that used in canolis). I have been able to find bakeries 
> that sell these cakes, but haven't had any luck in finding a recipe.
> Thanks for any info you can provide.
> Meredith

Hi Meredith,

"Zuppa Inglese" literally means "English soup" in Italian. The exact origin of that name is obscure, but it may be because the dish is similar to the "English trifle".

Below are several recipes.


Zuppa  Inglese

 Ingredients :
 6 eggs, separated
 1 c. sugar
 1 tbsp. lemon juice
 1 tbsp. orange rind grated
 1 c. sifted cake flour
 1 1/2 tsp. baking powder
 1/4 tsp. salt
Custard Filling:
 1/2 c. sugar
 1/4 c. cornstarch
 1/8 tbsp. salt
 2 c. milk
 3 egg yolks, lightly beaten
 1/2 c. dark rum
 1/2 tsp. vanilla extract
 2 tbsp. creme de cocao
 1/4 c. Marsala
 1 c. heavy cream, whipped

 Preparation :
      Preheat oven to 350 degrees.  Grease and flour a 9 inch
 springform pan.  Beat egg yolks until they are thick and pale;
 gradually beat in sugar until it spins a rope when dropped from
 beaters.  Beat in lemon juice and the orange rind. Sift together
 twice the flour, baking powder and salt and fold into the yolk
 mixture.  Beat egg whites until stiff and fold into the cake batter;
 pour into prepared pan and bake 45 minutes.  Cool.  Combine sugar;
 cornstarch and salt in pan. Stir in milk, bring to a boil, stirring
 and cook 1 minute.  Pour a little of hot mixture into egg yolks and
 mix and return all to pan.  Heat 1 to 2 minutes until thickens.
 Divide filling into 3 bowls.  Add 2 tbsp. of rum to first bowl and
 chill.  Add vanilla to second bowl and creme de cacoa to third and
 chill.  Split sponge cake into 3 layers and sprinkle all layers with
 remaining rum mixed with Marsala.  Place bottom layer in shallow
 dish.  Spread with one of cooled custards.  Repeat with other layers
 and custards.
 Zuppa  Inglese

 Ingredients :
 2 tbsp. cornstarch
 2 eggs, beaten
 2 tbsp. sugar
 Grated rind of half of a lemon
 1/8 tsp. nutmeg
 1 pt. strawberries
 1/2 c. heavy cream
 Dash of amaretto
 16 ladyfingers
 2 c. milk

 Preparation :
    Mix cornstarch with about 1/2 of the milk.  Beat eggs, sugar,
 lemon rind, and nutmeg together and pour in remaining milk.  Mix
 with the cornstarch-milk in a heavy mixing bowl, stir over gentle
 heat until the mixture thickens and boils.  Boil for 1 minute.
 Place a sheet of wax paper over mixture until it cools.  Place some
 of the strawberries in the bottom of a glass bowl.  You may wish to
 save 8 of them to place on top of cake.  Add ladyfingers to the
 bowl.  Sprinkle amaretto over the ladyfingers. Place a layer of
 custard on top.  Make another layer with the strawberries,
 ladyfingers, and amaretto.  Top with rest of the custard.  Whip the
 heavy cream and place it over the custard.  Place the remaining
 cream around the edges of the cake.  If you saved the strawberries,
 place them around the cake.  Serve chilled.  Serves about 8.
 Zuppa  Inglese

 Ingredients :
 1 pkg. yellow cake mix
 1/2 c. whipped cream
Rum  Syrup:
 3/4 c. water
 3/4 c. sugar
 3/4 c. light rum
Rum  Custard:
 1 lg. box custard mix (instant is ok)
 2 1/2 c. milk
 1 c. heavy whipped cream
 4 tbsp. light rum

 Preparation :
    Prepare cake mix according to package directions.  Grease and
 flour 10 inch spring-form pan.  Bake at 350 degrees for 40-45
 minutes.  Let cool completely. Remove pan sides.  Carefully cut into
 3 layers.  Replace sides to bottom with bottom layer inside.  Syrup:
  Bring water and sugar to a boil and simmer rapidly 3 minutes.
 Cool. Add rum.  Custard:  Blend custard mix with milk.  Let it set.
 If you use custard that needs cooking; cool well.  Fold in 1 cup
 whipped cream and 4 tablespoons rum. Use 1/3 syrup and drizzle on
 bottom layer of cake; cover with 1/3 of custard. Add middle layer
 and repeat.  Repeat with top layer.  Chill overnight or 3 hours,
 covered lightly to protect top.  Remove pan sides; frost sides of
 cake with 1/2 cup whipped cream.  Garnish top edge with slivered
 Zuppa  Inglese

 Ingredients :
 1 lg. sponge cake (approximately 12 inches) purchased or freshly baked
 1 qt. milk
 6 egg yolk
 8 tbsp. sugar
 8 tbsp. flour
 Pinch of salt
 1 grated lemon rind
 12 tbsp. sweet vermouth
 12 tbsp. rum
 6 tbsp. orange marmalade
 2 (3 oz.) finely chopped toasted almonds
 2 c. heavy whipping cream, whipped
 (Orange juice can be used in place of vermouth and rum)

 Preparation :
    Prepare Custard As Follows:  Beat egg yolk thoroughly.  In a
 saucepan, blend the eggs, milk, sugar, flour, and salt.  Strain
 through a fine sieve to ensure a very smooth mixture.  Add grated
 lemon rind.  Cook over low heat for about 10 minutes or until thick
 and just begins to boil.  Remove from heat; stir well and cool.
 Assemble Cake As Follows:  Slice sponge cake into 3 layers.  Pour 6
 tablespoons of vermouth over bottom layer.  Next, spread bottom
 layer with marmalade, then custard.  Repeat process with middle
 layer. Place third layer on top and pour the rum over all.  Cover
 top and sides of cake with whipped cream sweetened with a little
 confectioners sugar.  Sprinkle with finely chopped almonds.  Chill
 until ready to serve.  (12-14 servings)
Zuppa  Inglese

 Ingredients :
 1 recipe Spongecake
 Cream Filling
 Custard Sauce
 1/2 c. light rum
 9 tbsp. raspberry jam
 1/2 c. heavy cream, whipped
 Toasted almonds
 4 eggs
 1 c. cake flour
 3/4 tsp. baking powder
 1/4 tsp. salt
 1/4 tsp. cream of tartar
 1 c. sugar
 1 tsp. vanilla extract
 1 tsp. lemon juice
Custard Sauce:
 1/2 c. sugar
 1 tbsp. cornstarch
 2 c. milk
 1/2 tsp. grated lemon peel
 2 egg yolks, slightly beaten
 1/4 tsp. vanilla
 2 tbsp. light rum

 Preparation :
    Make Spongecake, Cream Filling and Custard Sauce as directed.
 Split cake layers to make four.  Sprinkle layers evenly with rum.
 Spread three layers with raspberry jam, using 3 tablespoons of jam
 for each layer.  In large serving bowl, put layers together, with
 cream filling on three layers using about a cup of each.  Pour
 Custard Sauce over top.  With pastry bag filled with whipped cream,
 using a number 6 decorating tip, pipe rosettes over top of cake.
 Insert toasted almonds in whipped cream.  Refrigerate until serving
 time several hours or overnight. Makes 12 servings.  Separate eggs.
 Let the egg whites warm to room temperature for 1 hour.  Preheat
 oven to 350 degrees.  Sift baking powder, salt, and flour.  Add
 cream of tartar to egg whites.  With electric mixer beat whites
 until foamy.  Gradually beat in 1/2 cup sugar, continue beating
 until stiff glossy peaks form.  Beat egg yolks until thick and lemon
 colored, gradually beat in rest of sugar.  Beat until thick and
 light, 2 minutes.  In measuring cup, combine 1/4 cup water, vanilla,
 and lemon juice.  At low speed, blend flour mix 1/3 at a time into
 egg yolk mix, alternately with water. Fold into egg white mix.  Pour
 batter into 2 ungreased 8 inch layer cake pans.  Bake 25-30 minutes
 or until cake springs back when lightly pressed.  Invert pans,
 setting rims on two other pans.  Cool 1 1/2 hours.  Loosen around
 edge.  Tap inverted pan.
 In saucepan, combine sugar and cornstarch.  Gradually add milk,
 stirring constantly.  Add the lemon peel.  Bring to boiling,
 stirring constantly, boil 1 minute.  Stir a little of the mix into
 egg yolks.  Return to saucepan, stirring. Bring to a boil then
 remove from the heat.  Refrigerate, covered, until well chilled, 3
 hours.  Stir in rum.


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