-=> Dale Shipp wrote to Dave Drum <=-

 DD> Springfield has had, in past, some very fine hotel dining rooms. The
 DD> Glade at the St. Nicholas, the Red Lion Room at the Leland (where the
 DD> original horseshoe sandwich was invented), The only downtown hotel
 DD> that didn't seem to have a 'destination' restaurant was the Abraham
 DD> Lincoln at 5th & Capitol .... it was brought down by controlled
 DD> explosives  demolition in 1978 ands currently the location is surface
 DD> parking.

 DS> You just shot yourself in the foot with that remark about the horseshoe
 DS> sandwich.  I've had one (with you) and it was certainly not in anything
 DS> close to a fine dining establishment (and I believe it was touted as
 DS> being the inventor), nor can I envision it being served at any fine
 DS> dining establishment.

Actually I did not. When we went to Ritz' Li'l Fryer I stated that Kurt
had learned to make the sauce from Wayne Combs at the Red Coach Inn. And
that Wayne had been present when Joe Schweska first made the horseshoe
"sandwich". The traditional leader in fine dining places in Springfield
certainly has the horse/pony shoe as a lunch offering. To wit:

http://maldaners.com/lunch-menu/

I've not tried their offering but I'm sure Chef/Owner Mike Higgins has
stuck very close to the original recipe. I know he took the horseshoe
sandwich to NYC when he was Gourmet Magazine/Conde-Nast guest chef of
the month in the early 2000s. Gourmet Magazine left us in 2009 and I
still miss it.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Individual Beef Wellingtons
 Categories: Beef, Pastry, Dairy, Vegetables, Herbs
      Yield: 3 Servings
 
      3 cl Garlic; crushed
    1/2 lg Onion; thin sliced
    1/4 ts Fresh ground black pepper
  2 1/2 c  Heavy cream
      1    Sheet puff pastry; thawed
      1 tb Worcestershire sauce
      3    (4 oz ea) beef tenderloin
           - filets
           Salt
      3    Fresh thyme leaves
 
  Combine the garlic, onion and pepper in a saucepan over
  medium-low heat. Whisk in cream 1/2 cup at a time while
  stirring constantly. Cook and stir until cream has
  thickened slightly and vegetables are warm. Cover, and
  set aside. Keep warm.
  
  Preheat a grill for high heat. It can be an indoor grill,
  or your oven's broiler. Make a 1" slit in the center of
  each beef filet. Grill each fillet for 1 to 2 minutes
  per side just to sear.
  
  Set the oven @ 350┬░F/175┬░C.
  
  Roll out the puff pastry sheet to 1/3" thickness, and
  cut into three 8" squares. You may have some scraps
  left over. Place a filet onto the center of each square,
  and spoon some of the cream mixture over the top. Pull
  pastry up around the sides, and pinch together at the
  top. Place onto a baking sheet.
  
  Bake for about 40 minutes in the preheated oven, until
  the pastry is nicely browned. The beef should be medium
  well by then, you may check with a meat thermometer to
  see that it is 145┬░F/63┬░C to 150┬░F/65┬░C for medium rare
  or medium doneness. Halfway through baking, drizzle
  Worcestershire sauce over the pastries.
  
  To serve, place each pastry on a serving plate. Cut a
  1" slit through the top of each one, and insert a thyme
  leaf.
  
  Submitted By: Chris Farquhar
  
  From: http://www.allrecipes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... A self-starting oscillator won't.

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