36 OZ OF BEEF FILET CLEANED.
Cut into 6 medaillons and saute in butter with salt and pepper.
5 artichokes cleaned, cut in quarter and sauteed in oil with salt, pepper, white wine and a few leaves of mint.
CABBAGE TIMBALE.
Oz 35 of cabbage-2 onions cut in julienne.
Blanch the outside leaves of the cabbage and use to line 6 moulds of about 3 inch each of diameter. Slice the cabbage very thin and braise for one hour on a low flame with the onion.
Away from the flame add oz 6 and a half stringy cheese and the same
quantity of grated Parmesan cheese. Pour the mixture in the moulds and cook in oven for 5/6 minutes.
CHEESE ZABAIONE.
Mix oz 4 and a half cream with oz 3 grated Parmesan cheese
and cook in a double-boiler for 20 minutes.
Separately mix 2 whole eggs with 5 egg yolks, oz 6 and a half of clarified butter, a pinch of salt and half spoon of balsamic vinegar. Sieve and add to the cream and Parmesan cheese.
Put in a siphon for whipped cream with two charges and keep warm in a double boiler at a low temperature.
Place the timbale on the plate, cover with the beef medallion, garnish with the artichokes sprinkled with the cheese zabaione. Gratinate
before serving.
