Recipe - Aioli Platter

1 Double batch Aioli sauce
6 small Artichokes, trimmed, boiled,
And chokes removed
7 pound Cod, poached
1 pound Carpaccio (thinly cut or sliced up
and pounded raw beef tender
loin
One half pound Snow peas, trimmed, blanced
and refreshed in cold water
One half pound Green beans, same as above
1 pound Carrots, cut into 2" pieces
3 pound Cauliflower, in florets
1 pound Chick peas, cooked
3 lg Red or green peppers, cut or sliced up
1 pt Cherry tomatoes
1 pound Zucchini, cut or sliced up
1 pound Small potatoes, cooked
6 Eggs, cut or sliced up in half(cooked)
4 tablespoon Capers
One half cup Chopped parsley

1. Spoon some of the aioli sauce into the center of each artichoke.

2. Place an aiolifilled artichoke in the middle of each plate, and
arrange the cod, carpaccio, prepared vegetables, and eggs around it
in a spokelike fashion, making sure each plate has some of all.
Sprinkle with parsley and capers.

Makes 12 servings

Source: The Silver Palate Cookbook
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AIOLI SAUCE

810 garlic cloves, peeled 2 egg yolks, room temp
salt and freshly ground pepper juice of 1 lemon
1 t Dijon mustard 1 One half cup oil (half olive,
half peanut) at room temp
1. Puree garlic in a food processor or blender. Whisk the egg yolks
in a small bowl until light and smooth, and add to the garlic. Add
salt and pepper to taste, lemon juice, and mustard, and process to
a smooth paste.

2. With the machine still running, add the oil, very slowly, into
the mixture in a constant, steady stream, blending constantly. Con
tinue the blending until you obtain a thick, shiny, firm sauce.
Transfer to a storage container, cover with plastic wrap, and
refrigerate until ready to use.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcyber2.zip