MMMMM----- Recipe via Meal-Master (tm) v8.01
       Title: Lamb Fillet with Morels
  Categories: Lamb, Ceideburg 2
       Yield: 1 servings
      12    Dried morels
     320 g  Lamb fillet
     200 g  Finely minced (blended)
            -chicken breast
     120 g  Romaine lettuce
     200 g  Pork net (1 sheet)
            Seasoning - salt and pepper
 MMMMM------------------PORT WINE SAUCE (1/2 CUP-----------------------
     1/3 c  Liquefied gravy sauce
            -powder, or beef stock (see
    3/16 c  Port wine
 MMMMM-----------------CHIVE CREAM SAUCE (1/3 CUP----------------------
      10 g  Chopped shallots
    3/16 c  Wine
            Few drops of white wine
     150 g  Chicken stock
     120 g  Cream
       5 g  Chopped chives
            Olive oil
            Seasoning - sugar salt and
 MMMMM----------------------POTATO PANCAKES---------------------------
     100 g  Potato
      10 g  Flour
       1    Egg
     1/2    Egg yolk
    3/16 c  Cream
    3/16 c  Milk
            Seasoning - salt and pepper
      12    Broccoli florets
            Seasoning - salt, pepper,
            -chicken stock
      50 g  Diced tomato
      10 g  Chopped truffle
      10 g  Chopped chives
   This looks pretty tasty++lamb fillets stuffed with minced chicken and
   served with potato pancakes.  The presentation looks like something
   seen through a kaleidoscope++overlapping triangles formed by the
   three lamb fillets, the potato pancakes, the morels and the sauces.
   Here again, I believe that “shallots” are in reality scallions.  The
   “pork net” is more than likely a web of caul fat.
   Establishment: New World Hotel 22 Salisbury Road, Tsimshatsui,
   Kowloon. Western Cuisine Practical Class Gold Award - Hot Entree
   Chef: Lin Man-sang World Hotel)
   To prepare: 1. Soak morels over night in cold water and wash
   thoroughly Discard stalks. 2.  Cut off and discard lamb fillet’s
   stringy part. Season fillet with salt and pepper.  Using barbecue
   skewers, pierce through fillet lengthways, stretching meat apart
   slightly to form a central hole about 1.5 cms wide. Stuff chicken
   force meat into hole (one way is to use a piping or icing bag). 3.
   To make port wine sauce:  either make a beef stock which includes
   sauteed mixed vegetables, herbs (rosemary, thyme and black pepper)
   and tomato paste, or liquefy the contents of a gravy sauce packet to
   produce a thick 1/3 cup of gravy.  Add port wine, maintaining a thick
   consistency. Keep warm. 4.  To make chive cream sauce: saute chopped
   shallots in a little oil, add Madeira wine, few drops of white wine,
   and chicken stock.  Boil until thick, then add cream. Strain and add
   chopped chives, pinch of sugar, and salt and pepper according to
   taste. Keep warm. 5.  Make 12 small golden-brown potato pancakes.
   Keep warm.
   To cook: 1. Saute morels in butter, with seasoning (salt, pepper and
   chicken stock, according to taste) for 2 to 3 minutes. 2.  Lightly
   blanch broccoli florets, then discard stalks.  Saute florets in
   butter with seasoning (salt, pepper and chicken stock, according to
   taste) for 1 to 2 minutes. 3.  Cut stalks off lettuce and blanch
   leaves.  Wrap one layer of lettuce leaves around stuffed lamb.  Then
   wrap it completely with sheet of pork net, folding net over the ends
   to enclose them. 4.  Pan-fry stuffed lamb in melted butter (a
   soupspoonful) over a low flame for approximately 5 minutes until
   lightly browned. 5.  Remove lamb to a roasting dish and roast in its
   own juices in an oven (250F) for 20 to 25 minutes, turning it every 4
   or 5 minutes. 6.  When lamb is cooled, remove from oven, and
   carefully take off pork net wrapping.  Slice the lettuce-wrapped
   fillet into 12 portions.
   To present: 1. Dress centre of each plate with a large spoonful of
   chive cream sauce. 2.  Spoon out three separate portions of port wine
   sauce so that they touch the chive cream sauce. 3.  Lay lamb slices
   sideways on port wine sauce. 4.  Place three potato pancakes in
   spaces between lamb slices and lay a broccoli floret on each pancake.
   5.  Garnish chive cream sauce with morels and a central heap of diced
   tomato.  Scatter a few specks of truffle over each lamb slice, and a
   sprinkling of chopped chives over central garnish display.
   From “Champion Recipes of the 1986 Hong Kong Food Festival”.  Hong
   Kong Tourist Association, 1986.
   Posted by Stephen Ceideberg; October 29 1992.