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Ingredients

• 4 Tbsp. butter
• 2 x oxtail, (about 2 pounds), minced into several pcs
• 4 c. cabernet sauvignon
• 8 c. water
• 2 lrg carrot, peeled, and, diced
• 8 clv garlic, sliced
• 4 x bay leaf
•     Brandy Oxtail Consomme - 2nd Group Of Veggies
• 1 sm onion, cut into large pcs
• 1 sm carrot, peeled, and, minced
• 1 sm stalk celery, minced
• 2 lrg tomato
• 4 stalk fresh parsley
• 3/4 lb lean stewing beef, in large pcs
• 3 x egg, whites
• 1/2 c. brandy
•     salt
•     Morel Mushroom Flans
• 2 x shallot, chopped
• 1 Tbsp. butter
• 2 clv garlic
• 8 ounce fresh morels or possibly 1 c. dry morels
• 1/2 c. cabernet sauvignon
• 1 1/2 c. heavy cream
• 3 x egg
• 1/2 c. finely grated parmesan cheese
• 1/4 c. snipped chives
• 1 x salt and pepper
•     Foie Gras-Stuffed Morels
• 8 ounce fresh foie gras
• 2 c. wine, red
• 1/2 x onion, chopped
• 1/2 stalk celery, chopped
• 1/2 x carrot, chopped
• 2 clv garlic, sliced
• 2 x bay leaf
• 12 lrg dry or possibly fresh morels
• 1 x salt and pepper, to taste
•     Arugula And Steak Julienne
•     handful arugula leaf
• 1 x 7 ounce New York striploin steak
•     The Plate
•     chives

Description

Heat The Butter In A Large Stockpot Over Medium-high Heat. When It Begins To Brown Add In The Oxtails And Brown Them Proportionately On All Sides. Do Not Burn The Butter Or…

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