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For the zing and the flavor, champagne in sauces, with carrots, in zabaglione.

Popping open a bottle of sparkling wine is a traditional way to celebrate festive occasions such as Valentine's Day. But it can also add a special touch to a small party when you put the bubbles to work. Sparkling white wines (including all the ones labeled "champagne") impart their own flavor to foods and, if added just before serving, a tingly effervescence as well. The following dinner is based on a dry wine; you can use a natural, Brut, or Extra Dry, as your taste dictates. For cooking, yo'll need 1 bottle (750 ml.); for sipping, you'll need more.

Each dish is made or completed at the last minute, so have all elements prepared and ready to go; one person can manage, but an extra pair of hands is helpful. Freshly poached salmon and a cream sauce made from the champagne poaching liquid dress spinach pasta in the first course. NExt you saute veal and pour a little champagne on last for a bit of spritz. The carrots also cook with champagne, and the sparkling wine goes into the warm, foamy zabaglione. Spinach Pasat and Salmon in Champagne Cream Sauce

1 cup sparkling white wine Water

1/2 teaspoon whole allspice

1 bay leaf

1/2 pound salmon fillet

1-/4 cups whipping cream

6 ounces dry spinach noodles

2 tablespoons butter or margarine Salt and pepper

1/4 cup minced green onions

Bring to boiling in an 8- to 10-inch frying pan the sparkling wine, 2 cups of water, allspice, and bay. Add salmon. Cover and simmer just until salmon is opaque in thickest part (cut to test), 7 to 10 minutes. Lift out salmon, discard skin and bones, and break into 1/2-inch pieces; set aside.

Pour the poaching liquid through a strainer; discard allspice and bay. Return liquid to pan and add cream. Boil rapidly on high heat, uncovered, and stir occasionally until reduced to 1-1/4 cups; keep warm over very low heat.

While sauce reduces, cook noodles, uncovered, in 2 quarts boiling water just until tender to bite, 5 to 7 minutes. Drain and add with butter to cream; add salmon and season with salt and pepper to taste. Mix by lifting with 2 forks; pour equally onto 4 hot salad plates. To each portion with 1/4 of the onions and serve. Makes 4 servings. Bubble-sauced Veal Scaloppine

1/4 cup all-purpose flour

1/8 teaspoon each ground white pepper and ground nutmeg

1 pound veal scaloppine (leg cut 1/4 in. thick, membrane removed)

1/2 cup (1/4 lb.) unsalted butter or margarine

3 tablespoons salad oil

1/4 cup (about 1 oz.) minced prosciutto or cooked ham

1/4 pound mushrooms, thinly sliced

1/2 cup regular-strength beef broth

2/3 cup sparking white wine

In a shallow dish, blend flour, pepper, and nutmeg. Coat veal with flour; shake off excess; lay pieces side by side. (If made ahead, cover and chill as long as 2 hours.)

In a 10- to 12-inch frying pan on medium-high heat, melt 2 tablespoons butter with salad oil. Add veal, without crowding, and brown lightly (about 45 seconds a side). Transfer to platter as cooked; keep warm.

Add 2 more tablespoons butter to frying pan along with the prosciutto and mushrooms. Cook, stirring, until juices evaporate; spoon mixture over veal.

Add broth and 1/2 cup sparkling wine to the frying pan; boil rapidly, uncovered, until reduced to 1/2 cup. Add remaining butter and stir constantly until incorporated. Divide veal among 4 lot dinner plates; pour sauce over meat. At the table, pour remaining wine over veal. Serves 4. Champagne-simmered Carrots

1/2 cup r}egular-strength beef broth

1/2 cup sparkling white wine

2 tablespoons butter or margarine

1 pound carrots, peeled and thinly sliced diagonally

Combine broth, sparkling wine, and butter in a 2- to 3-quart pan; bring to boiling. Add the carrots. Cover and boil, stirring several times, until carrots are tender when pierced, about 10 minutes. (At this point, carrots can be set aside for 3 to 4 hours; reheat to continue.) Uncover and boil rapidly over high heat, stirring, until liquid has almost evaporated. Makes 4 servings. Champagne Zabaglione

2 large oranges

4 egg yolks

1/3 cup sugar

1 cup sparking white wine

With a sharp knife, cut off all the peel and white membrane from the oranges. Slice or section fuit. Place 1/4 of the fruit in each of 4 stemmed dessert or wine glasses. Set aside (fruit can stand 3 to 4 hours).

Put yolks, sugar, and 3/4 cup sparkling wine in a round-bottomed zabaglione pan or top of a double boiler. Place pan directly over medium-high heat or set double boiler over boiling water. Cook mixture, whipping constantly with a wire whisk or electric mixer, until very foamy and thick enough to form a soft peak, about 5 minutes. Remove from heat.

At once, pour remaining wine equally over oranges and top equally with zabaglione. Serves 4.
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Copyright 1984 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipes
Date:Feb 1, 1984
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