Salmon with Lemon Dill Butter Sauce*
Season salmon with salt and pepper. Mark salmon on grill and finish cooking on tray in 400-degree oven for about five minutes. In a small saucepan, reduce lemon, wine, thyme, and shallots until half-reduced. Add heavy cream and reduce until thickened. Lower heat and add butter, one cube at a time, stirring constantly (do not boil or sauce will break). When you have added all the butter and it is melted, strain through a fine strainer and season to taste. Add chopped dill. Put salmon on plate and ladle about 1 1/2 ounces of sauce on top of the fish.
Yield: Makes 4, 8-ounce servingsCombine water, sugar, grated nutmeg, ground ginger, ground mace, whole cloves, allspice berries and cinnamon stick in a saucepan, and boil for five minutes. Beat 1 dozen egg whites until stiff, but not dry. Beat separately 1 dozen egg yolks until light in color. Fold whites into yolks, using a large bowl. Strain sugar and spice mixture into eggs, combining quickly.
Warm bottles of sherry or madeira and brandy almost to a boil in a large pot, to accommodate increase in volume after mixing. Incorporate the hot wine with the spice and egg mixture, beginning slowly, and stirring briskly with each addition.
Yield: Makes approximately 1 1/2 gallons