Gourmet Emperor: Master Of Culinary World 215 New Recipe With Secret Ingredien

"Well, young master Henry…is there anything else I can help you?"

"Oh, yes…this jar contains the ingredient to make gravy for the steak. Please use it when making the steak later"

I give the jar with Worchester sauce inside to Mrs. Martina.

"Very well, young master…we will use it to make the tasty gravy with it"

"Mrs. Martina, I order to make a lot of meringue, right?"

"That's right, young master Henry. What's about that?"

"I just curious with the leftover egg yolk…what had you planned with this leftover egg yolk?"

Mrs. Martina makes wry smiles before answering while scratching her head

"Well….actually I also troubled with that. If there's a dish which needs egg yolk, I can use it right away. But if there's any, I guess I just order the cooks to fried it and use it as a side dish for servant and maid meal"

"My apology to causing you trouble, Mrs. Martina….but don't worry, I also come with a recipe which uses leftover egg yolk, this jar with me is something I will use to make the recipe with leftover egg yolk. Please get me some pastry cook to learn this recipe. Just some of them, not all of them since they should keep making the bread for the banquet. After that, let those who already learn the new recipe to pa.s.s the recipe for the rest"

"Right away, young master"

Mrs. Martina waves her hand to the pastry cooks area and some cooks approaching her immediately.

"Yes, ma'am?"

"Young master Henry will teach a new recipe to use the leftover egg yolk from meringue recipe. Since we're in the middle of banquet preparation, you just learn it and pa.s.s the recipe for the rest later. Do you understand?"

"Yes, ma'am!!"

The cooks look enthusiastic when hearing a new recipe. I take them to not so busy corner to teach them the new recipe. Sarah is one of the cooks there, well, since she still a helper here that means she not in charge of making something here and have more time

"Alright, I will teach a new cake recipe called 'Egg yolk sponge cakes'. Just like the name, the main ingredient is egg yolk, with another secret ingredient in this jar. For now, this ingredient only available here, not in other places"

I show them the jar contain an ingredient that I just bought this morning from the online shop. It's vanilla extract which I haven't seen available in the storage room. I don't know if this world civilization able to produce such thing, and unless I can find the source to make vanilla extract by myself, let's say this is a secret ingredient for now on.

"Young master, is there any other ingredient?"

"Yes, there are some other ingredients, but it easy to get here. Please prepare them okay?"

Egg yolk sponge cakes

INGREDIENT Serves: 4

• 3 egg yolks

• 2 tablespoons hot water

• ½ cup of sugar

• ½ cup flour

• 1 pinch of salt

• ½ teaspoon vanilla extract

• 2 tablespoons milk

METHOD

• Preheat oven to 180°C-if your oven is quite hot try 170°C.

• Beat egg yolks and hot water till creamy then gradually add the sugar and beat till thick and pale. Add salt and vanilla.

• Fold in the flour and milk alternately till combined. Pour into a greased and lined 20cm round tin and bake for 20-30 minutes or until a skewer comes out clean. Cool on wire rack.

• Split cake in half then fill with jam and whipped cream then dust with icing sugar. Turn the oven down a bit if it's browning too fast.

Although the ingredients aren't much but the process may be still too difficult for them just by seeing it once.

Since I only make for a sample, the finished product for this new cake recipe, of course, I will taste it first. This egg yolk sponge cake I will give to my maids for their hard work in banquet later.

"Alright…maybe this is hard to understand with just one exhibition, but at least you know the basic making for this recipe, right?"

"Yes, young master…I would like to see it once again, especially in the baking process"

"Okay, I'll show you again later when preparing dinner later. You can back to your post, for now, teach the other this recipe when all your work for the banquet is over"

"Thank you so much, young master"

And they return to the pastry section and continue their work there. I get Mrs. Martina to summon some cooks again to make the third soup for the banquet.

"Mrs. Martina….get the soup cooks for me, I have to teach them the third soup recipe as well"

"Yes, young master"

With a wave of her hands on the soup section, some cooks immediately gather like what pastry section did before. Since we racing with time to prepare the dishes for banquet, I get straight to my intention.

"Alright guys, I will give a new soup recipe, and I need your help to prepare this soup. Let's make this soup together while learning the recipe. For starter, please get me the ingredients first"

The cooks immediately prepare the ingredients which I ask for the new recipe.

Ingredients for Meatball Soup:

15 cups water

1 Tbsp salt

6-8 medium potatoes, cubed

3 medium carrots, thinly sliced

1/2 cup pasta (optional)

1/2 onion, finely diced

2 large sticks of celery, finely diced

3 Tbsp canola oil

1 large egg, lightly beaten (optional)

2 Tbsp Dill

Freshly ground black pepper

Ingredients for the Meat Mix:

2 lbs ground pork

1 tsp garlic seasoning

1/2 tsp freshly ground black pepper

2 tsp salt

1 large egg

1/2 onion, finely diced

Cooking Meatball Soup instruction:

1. Add 15 cups water to a large soup pot over high heat. Add 1 Tbsp salt and all of your chopped potatoes to the soup pot.

2. Bring to a boil and cook 10 minutes. In the meantime, slice your carrots and toss them into the soup pot.

3. Add 1/2 cup of 1/2″ pieces of thin spaghetti to the soup pot or whatever pasta you wish. Pasta is optional, you can put it on the soup or not add it at all.

4. Chop your onion (1/2 goes into the meat mix and 1/2 goes into the soup in step 7).

5. Place ground pork into a large bowl. Add 1/2 chopped onion, 1 tsp garlic seasoning, 1/2 tsp fresh ground black pepper, 2 tsp salt, and 1 egg. Mix well.

6. Make meatb.a.l.l.s by rolling them in your hands. They don't have to be perfect, just roundish. Toss them in your pot as you make them. Recruit a helper for meatb.a.l.l.s to liven (and speed) things up. Cook for at least 10 minutes or until meatb.a.l.l.s is cooked through and floating at the top.

7. Meanwhile, heat a non-stick skillet over medium/high heat. Add 3 Tbsp canola oil, finely diced celery, and onion. I normally don't like celery in soups, but sautéing enhances the soup's flavor without being over-the-top celery flavored. Saute until soft and golden. Add it to the pot.

8. Add 1 beaten egg to the soup pot while stirring constantly so you don't get clumps of the egg. If you don't like egg, you can omit it (the soup won't miss it)

9. Add 2 Tbsp dill. Then add more garlic seasoning and Pepper to taste.

Since we're going to make the soup in large amount, I order the cooks who help me with the meatball mix to keep make more meatball even after the exhibition is over. This will save time to cook the soup and also make them learn the process faster.