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 
           Butter 
 
--------------------------PORT WINE SAUCE (1/2 CUP-------------------------- 
    1/3 c  Liquefied gravy sauce 
           -powder, or beef stock (see 
           -below) 
   3/16 c  Port wine 
 
-------------------------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 
           -pepper 
 
------------------------------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 
 
---------------------------------GARNISHES--------------------------------- 
     12    Broccoli florets 
           Seasoning - salt, pepper, 
           -chicken stock 
           Butter 
     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.