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THE WINDSOR RESTAURANT
Los Angeles, California

This restaurant specialized in Continental cuisine.  The chef believed that his classic dishes should be prepared exactly as they were “originally glorified”.  The chef’s extraordinary talent was in evidence in the superb cuisine of The Windsor Restaurant.  Many well-known personalities enjoyed the excellent dining and atmosphere of The Windsor.  

WINDSOR SALAD MARINARA

Dressing (two portions)

1     level teaspoon muddled anchovies

Juice of  1/2 lemon

1     tablespoon wine vinegar

3     tablespoons cottonseed oil

1/2  teaspoon Colemans dry mustard

1     tablespoon chopped watercress

1     tablespoon scallions

4     drops Tabasco sauce

1/2  teaspoon Lea & Perrins

1/2  teaspoon fine black pepper

Garnish

4    16 under shrimp - split

4     Dungeness crab legs

4     medium pieces lobster

Salad

1/2  head iceberg lettuce – pulled

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WINDSOR CRAB LEGS A LA TURK

Prepare Diablo sauce first.

Diablo Sauce

1     teaspoon Lea & Perrins Worcestershire

2     tablespoons Coleman’s dry mustard

Tablespoon sherry

Tablespoon lemon juice

3     drops Tabasco sauce

Salt & pepper to taste

10    large Dungeness crab legs

Roll in sauce, roll in bread crumbs & broil to a golden brown.  Then place crab legs around a mound of wild rice topped with carved buttoned mushrooms.  Garnish with fresh tomatoes.

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TOURNEDOS OF BEEF QUEEN OF SHEBA

4     eggplant slices, peeled (1/4 inch thick)

All-purpose flour

4     tablespoons butter

1/4  cup chopped shallots

2     tablespoons butter

1/2  cup beef broth

2     tablespoons white wine

2     tablespoons Burgundy wine

8    mushroom caps

16   asparagus tips

Salt

Pepper

4     4-ounce beef tenderloin filets

All-purpose flour

4    ounces prosciutto ham, sliced

1/2 cup Hollandaise sauce

Dip eggplant slices lightly I flour.  In 10 inch skillet cook eggplant in 4 tablespoons butter till browned on both sides, about 5 minutes.  Remove and keep warm.  In same skillet cook shallots in 2 tablespoons butter for 1 to 2 minutes.  Stir in beef broth and wines.  Add mushroom caps.  Cover and cook 4 minutes ore.  Cook asparagus in boiling water (salted) till tender.  At same time salt and pepper pieces of tenderloin; dip in flour.  Pan fry in hot fat to desired doneness, about 2 to 2-1/2 minutes per side for rare.  For each serving, on a plate layer eggplant slices, prosciutto, and beef.  Remove mushrooms from sauce; spoon about 1 tablespoon shallot sauce over tournedos.  Top each with 2 mushroom caps. Pyramid asparagus on side with Hollandaise.  Makes 4 servings.

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HOLLANDAISE SAUCE

Put 2 egg yolks, lemon juice, prepared mustard, and cayenne in blender container; blend till ingredients are combined.  Heat 6 tablespoons butter in saucepan till melted and almost boiling.  With blender slowly running, slowly pour about a third of the hot butter, in a thin stream, into blender container.  Turn blender to high speed; slowly pour in remaining hot butter, blending till mixture is smooth and thickened.

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