Palace Court Salad This is an original from the Garden Court of the venerable Palace Hotel in San Francisco. 1 pound fresh crab meat or    cooked and shelled small shrimp2 cups diced celery1 tablespoon minced onion1/2 to 1 cup mayonnaise2 large tomatoes, sliced thickly6 large cooked artichoke bottoms1 head iceberg lettuce, shredded3 hardboiled eggs, finely [...]

Click here to read more

Court of Two Sisters Shrimp Creole 1/4 pound butter1 cup chopped green bell pepper1 cup chopped onions1 cup diced celery1 cup diced shallots2 cups chopped canned tomatoes1 cup tomato pur?e or 2 tablespoons tomato paste3 pounds peeled and de-veined shrimp2 ounces cornstarch1 pint cold water1 ounce lemon juiceSaltPepperCayenne2 bay leaves Melt butter; saut? peppers, onions, [...]

Click here to read more

Wine Court Bouillon Use this to poach fish; save to use in soup. 8 cups cold water4 cups dry white wine2 large onions, peeled and chopped2 carrots, peeled and chopped2 ribs celery, choppedBouquet garni2 tablespoons salt1/2 teaspoon black peppercorns In a saucepan, combine the water, wine, onions, carrots, celery, bouquet garni and salt. Simmer for [...]

Click here to read more

Palm Court Scampi Provencale Source: Palm Court at the Scottsdale Conference Resort – Scottsdale, Arizona 20 large shrimp1/2 cup diced tomatoes1 tablespoon chopped shallots1 teaspoon chopped garlic2 tablespoons chopped parsley6 ounces butter1/2 cup white wine1/2 teaspoon oregano1/2 teaspoon basil2 ounces olive oilSalt and pepper Peel, butterfly and wash shrimp (leaving tails on). Preheat oil in [...]

Click here to read more

Stanford Court Hotel Cream of Artichoke Soup Source: Stanford Court Hotel – San Francisco, California 6 large artichokes 4 cups chicken stock 1/4 cup blanched hazelnuts 3 tablespoons rice flour, available at Asian grocery stores 6 tablespoons cold water 1/4 cup heavy cream 1 tablespoon dry sherry Salt and pepper, to taste Steam or boil [...]

Click here to read more