Morton's Restaurant Group, Inc. owns and operates Morton's of Chicago, a high-end steakhouse restaurant chain aimed at a business clientele, and Bertolini's Authentic Trattorias, a smaller chain offering Italian specialties in a casual dining atmosphere. At the end of 1998 Morton's Restaurant Group owned and operated 43 Morton's of Chicago and 12 Bertolini's units. All Morton's of Chicago restaurants were similar in style, concept, and decor, and were located in retail, hotel, commercial, and office building complexes in major metropolitan areas and urban centers. Catering primarily to business-oriented clients, Morton's of Chicago had an average per person check of about $65 in 1998. The Bertolini's restaurants offered white tablecloth service, with an average per person check of about $20. Morton's Restaurant Group also held a minority of stock in two other restaurant chains, Mick's and Peasant.




Grand Marnier Soufflé

Morton's Steakhouse Copycat Recipe

Serves 12

3 cups whipping cream
7 eggs
5 egg yolks
1 cup sugar
1/2 cup Grand Marnier
3 tablespoon gelatin
1/2 cup warm water

Whip the cream until stiff and set aside. Place the whole eggs, egg yolks and sugar in a mixing bowl and, over a double boiler, whip by hand until warm to the touch. Whip the warm egg mixture with an electric mixer at high speed until the mixture is cool.

Dissolve the gelatin in warm water. Add Grand Marnier and gelatin mixture to cook egg mixture. Mix on second speed until mixed completely. Fold the egg mixture into the whipped cream. Pour the mixture into soufflé cups, place them on a sheet pan and place into the refrigerator. Cool for at least 2 hours or until firm.

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