Club 33, Royal Street

1 tsp. Worcestershire sauce
3 tbsp. vinegar
3/4 tsp. Dijon mustard
1 clove of garlic, finely minced
1 egg, cooked in shell for 1 minute in boiling water
1 head of romaine lettuce, torn in 2 inch pieces
1/2 lemon
1/2 c. croutons
Fresh ground pepper
Grated parmesan cheese

Directions:

1. In a small bowl combine Worcestershire sauce, vinegar, garlic and the egg.
2. Add pepper for flavoring and mix well.
3. Clean the lettuce and tamp dry with paper towels. Place lettuce in large bowl and squeeze the lemon over the greens, then toss lightly.
4. Add the dressing from the first steps and toss lettuce, being sure to coat all the pieces well.
5. Add croutons and sprinkle with Parmesan.

Chocolate Terrine:

• 1 oz. canola oil
• 12 oz. Hershey Bar
• 8 1/2 oz. unsalted butter, cubed
• 4 large eggs, separated
• 4 large egg yolks
• 1 1/2 cups confectioners sugar
• 1/3 cup unsweetened cocoa powder
• 1/2 cup heavy cream

Directions:

1. Lightly grease a 12″x4″x3″ tall terrine mold. Line inside with plastic wrap and set aside.
2. In a metal bowl that fits inside a saucepan, melt the chocolate and butter together over lightly simmering water (not boiling), stirring from time to time.
3. Remove from heat and let cool slightly.
4. When the chocolate is warm enough to touch, stir in the 8 egg yolks until mixture is well combined (well combined means the mixture is the same color throughout).
5. Sift in confectioners sugar and cocoa powder with wooden spoon or rubber spatula.
6. Whip the heavy cream in a separate bowl until it forms soft peaks, then refrigerate.
7. Beat the 4 egg whites in another bowl till soft peaks form.
8. Fold in the egg whites, then fold in the cold whipping cream.
9. Pour your chocolate into the terrine mold (ON the plastic wrap) and fold over the plastic wrap to cover the top.
10. Refrigerate for at least 36 hours (3 days is better).

When ready to serve, flip over terrine mold and the terrine should fall out (you can tug on the plastic to wiggle it out, if necessary). Remove the plastic and slice with a sharp knife that has been soaking in hot water. Wipe off the knife after each slice. Serve topped with White Godiva Vanilla Sauce (see below).

White Godiva Vanilla Sauce:

• 1/2 cup sugar
• 5 large egg yolks
• 1 1/2 cups whole milk
• 2 tablespoons vanilla extract
• 1/2 cup Godiva white chocolate liqueur

Directions:

1. In a metal bowl, whisk sugar and egg yolks together.
2. Combine the milk and vanilla in a saucepan and bring to a boil (be careful not to let them scorch – check the bottom of the pan frequently with a wooden spoon).
3. Slowly pour in ¼ cup of hot milk into the egg yolk mixture, whisking constantly.
4. Whisk the egg yolk mixture into the milk and return to heat.
5. Whisk in the liqueur and cook on low heat until the first signs of boiling (stir constantly!).
6. Quickly strain the sauce into a bowl and cover with plastic.
7. Place in refrigerator to cool.