Combine egg yolks, eggs, and sugar in electric mixing bowl and heat over water bath until mixture reaches 140 degrees, stirring frequently. Place bowl on mixer and beat on medium speed until mixture cools and has reached full volume. Stir in Grand Marnier. Fold in heavy cream. Pour the souffle mixture in 1.5 oz. molds, and immediately place in freezer. Freeze overnight.

Place first set of ingredients in an electric mixer and cream on medium speed for 3 to 4 minutes. Emulsify eggs and vanilla and add to creamed mixture at low speed until thoroughly mixed. Toss together the bread flour, pastry flour, and assorted nuts. Add to mixture at low speed. Spread cookie dough into greased 9" pie tin. Bake at 350 degrees for 10 to 15 minutes.

To serve, paint plate with warmed chocolate sauce. Cut cookie into serving size pieces and place on plate. Top with the frozen souffle.

½ cup red wine vinegar
¼ cup olive or safflower oil
salt and pepper to taste
1 tsp oregano
2 tsp chopped parsley
1 tsp cumin seeds, crushed
2 cloves garlic, pressed

Trim any fat or gristle from the meat, split it horizontally, and pound it gently with a smooth-ended mallet to flatten it evenly.

Combine the marinade ingredients. Place the meat in a shallow glass dish and pour marinade over. Allow the meat to marinate for 4 to 5 hours at room temperature or overnight in the refrigerator.

1 small bunch spinach, cleaned and stemmed
3 small carrots, pealed, halved lengthwise, and parboiled until flexible
2 hard boiled eggs, quartered lengthwise
1 small onion, sliced and separated into rings
3 cloves garlic, sliced
1 tsp oregano
1 Tbsp cumin seeds, crushed
salt, pepper, and paprika to taste

Simmer above ingredients for 20 minutes

beef broth enough to cover meat
salsa criolla

Remove the meat from the marinade and place it on a flat surface. Cover it with two layers of spinach leaves. Arrange the carrots across the meat with the eggs in between. Cover these with a layer of onion rings and sprinkle with sliced garlic, oregano, cumin, salt, pepper, and paprika

Carefully roll the meat jelly-roll fashion and tie it with a string at 1-inch intervals. Place the roll in a fairly close-fitting ovenproof casserole and cover it with beef stock. Cover the casserole and bake at 350° for 1½ to 2 hours.

If the flank steak is to be served hot, remove it to a hot platter when done and allow it to rest for 10 to 15 minutes. Carefully remove the string and slice the roll in ¾-inch slices with a very sharp knife. Serve with salsa criolla.

If it is to be served cold, let the meat cool in the broth. Remove it to a shallow dish. Put a plate on top of it and on top of that a heavy can. Refrigerate the meat overnight or at least for several hours. Carefully remove the string and slice it in ¾-inch slices with a very sharp knife. Seve with salsa criolla.