From: Chef Peter Schonman, Biaggi's, Bloomington, IL. Yield: 12 servings. Goat Cheese Croquettes: 1½ lb. Alouette Chevre ¼ cup olive oil 1 Tbsp. rough-chopped fresh thyme ½ tsp. salt ¼ tsp. pepper ½ cup all-purpose flour 2 beaten eggs 1½ cups instant Idaho potato flakes Stuffed Veal: ⅔ cup finely chopped Spanish onions ⅓ cup chopped shallots 2 tsp. minced garlic 2 Tbsp. olive oil 4 cups rough-chopped assorted wild mushrooms as needed, salt and pepper ¾ lb. ground beef ¾ ...
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