|Blanquette De Veau
For meat and vegetables:
2 3/4 Pound veal breast (bone in)
1 Pound boneless veal shoulder, trimmed and cut
into 2-inch pieces
2 1/2 Quart water
6 fresh parsley sprigs
2 fresh thyme sprigs
1 bay leaf (not California)
4 black peppercorns
2 onions, halved
4 carrots, quartered crosswise
1 leek (white and pale green parts only), halved
lengthwise and cut crosswise
into 1/2-inch pieces
2 tablespoons unsalted butter
1/2 Pound mushrooms, quartered
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 large egg yolks
2 tablespoons creme fraiche
1-1/2 tablespoons fresh lemon juice
Stew meat and vegetables: Cut meat away from veal
bone, and cut meat into 2-inch pieces.
Bring veal breast and shoulder, veal bone, and
water to a boil over moderate
heat in a 7- to 8-quart heavy pot, skimming froth.
While water is heating,
wrap parsley, thyme, bay leaf, and peppercorns
in a small square of
cheesecloth and tie into a bundle to make a bouquet.
Add bouquet garni and
onions to pot and simmer, uncovered, until veal
is tender, 1 1/4 to 1 1/2
Preheat oven to 300 F.
Transfer veal with a slotted spoon to a heatproof
serving dish and keep
warm in oven, covered with foil.
Discard veal bone, onions, and bouquet garni,
then pour stock through a fine
sieve into a large bowl. Return stock to cleaned
pot, add carrots and leek,
and simmer until tender, 10 to 12 minutes. Transfer
vegetables to serving
dish. Boil stock until reduced to about 2 1/2
cups, about 10 minutes.
While stock is reducing, heat butter in a 10-inch
heavy skillet over
moderate heat until foam subsides, then cook
mushrooms, stirring, until just
tender, 6 to 8 minutes. Transfer to serving dish
and season veal and
vegetables with salt and pepper. Keep warm in
Make sauce: Melt butter in a 2- to 3-quart heavy
saucepan over moderately
low heat, then stir in flour. Cook roux, stirring,
3 minutes (do not let
brown). Whisk in reduced stock and simmer, uncovered,
whisking occasionally, 15 minutes. Whisk together yolks and creme fraiche
in a small bowl, then whisk in 1 cup sauce. Whisk yolk mixture into remaining
sauce with lemon juice, then cook over moderately low heat (do not let
boil), stirring constantly, until it reaches 160 F on an instant-read thermometer
and coats back of a wooden spoon.
Season sauce with salt and pepper and pour over
veal and vegetables.
1/4 Pound thick-sliced bacon, cut into 1-inch pieces
3 Pound boneless beef chuck, cut into 2-inch pieces
1/3 cup all-purpose flour
2 tablespoons vegetable oil
4 1/2 tablespoons unsalted butter
1/2 cup brandy
1 (4-inch) piece of celery
4 fresh parsley stems (no leaves)
4 fresh thyme sprigs
2 bay leaves (not California)
2 onions, finely chopped
3 large garlic cloves, finely chopped
2 carrots, cut into 1/4-inch-thick slices
1 tablespoon tomato paste
1 (750-ml) bottle dry red wine (preferably Burgundy)
1 Pound small (1 1/2-inch) boiling onions or pearl onions
1 Pound mushrooms, quartered if large
Cook bacon in boiling salted water 3 minutes, then drain.
Pat beef dry and season with salt and pepper. Divide flour and beef
2 (1-quart) sealable plastic bags, seal, then shake to coat meat.
Heat 1 tablespoons oil and 1 1/2 tablespoons butter in a wide
6- to 8-quart
heavy pot over moderately high heat until hot but not smoking, then
beef well on all sides in 2 or 3 batches, without crowding, adding
tablespoon oil as needed. Transfer to a bowl.
Pour off any excess oil from pot, then add brandy to pot. Deglaze by
over high heat 1 minute, stirring and scraping up brown bits, then
Tie celery, parsley, thyme, bay leaves, and cloves together with kitchen
string to make a bouquet garni (tuck cloves into celery so they don't
Heat 1 tablespoon butter in cleaned pot over moderately high heat until
subsides, then saute bacon, stirring, 2 minutes. Add chopped onions,
and carrots, then saute, stirring, until onions are pale golden, about
minutes. Add tomato paste and cook, stirring, 1 minute. Add wine, meat
with juices, and bouquet garni and simmer gently, partially covered,
meat is tender, 3 1/2 to 4 hours.
While meat simmers, blanch boiling onions in boiling salted water 1
and drain in a colander. Rinse under cold running water, then peel.
Heat 1 tablespoon butter in a 3-quart heavy saucepan over moderately
heat until foam subsides, then sauté boiling onions, stirring
until browned in patches. Season with salt and pepper. Add 2 cups water
1/2 cups if using pearl onions), then simmer, partially covered, until
onions are tender, 15 to 20 minutes. Boil, uncovered, stirring occasionally,
until liquid is reduced to a glaze, 5 to 10 minutes.
Heat remaining tablespoon butter in a large nonstick skillet over moderately
high heat until foam subsides, then sauté mushrooms, stirring,
brown and any liquid mushrooms give off is evaporated, about 8 minutes.
Season with salt and pepper.
Stir onions and mushrooms into stew and cook 10 minutes. Remove bouquet
garni and skim any fat from surface of stew. Season with salt and pepper.
3/4 cup light olive oil
2 onions, thinly sliced
2 leeks, sliced
3 tomatoes - peeled, seeded and chopped
4 cloves garlic, minced
1 sprig fennel
1 sprig fresh thyme
1 bay leaf
1 teaspoon orange zest
3/4 pound mussels, cleaned and debearded
9 cups boiling water
salt and pepper to taste
5 pounds sea bass
1 pinch saffron threads
3/4 pound fresh shrimp, peeled and
1. Heat the olive oil in a large saucepan, and add the onions, leeks,
tomatoes, and garlic. Cook and stir over a low heat for a few minutes
all vegetables are soft.
2. Stir in the fennel, thyme, bay leaf, and orange zest. Add shellfish
and boiling water; stir to combine. Season to taste with salt and black
pepper. Turn up the heat to high, and boil for about 3 minutes to allow
the oil and water to combine.
3. Add fish, and reduce the heat to medium. Continue cooking for 12
to 15 minutes, or until fish is cooked. The fish should be opaque and tender,
still firm. Fish should not be falling apart. 4 Taste the bouillabaisse
and adjust the seasoning. Stir in saffron, and then pour soup into a warmed
tureen or soup dishes. Serve immediately.
Chicken Cordon Bleu
4 skinless, boneless chicken breast halves
1/4 teaspoon salt
1/8 teaspoon ground black pepper
6 slices Swiss cheese
4 slices cooked ham
1/2 cup seasoned bread crumbs
Preheat oven to 350F. Coat a 7x11 inch baking dish with nonstick
cooking spray. Pound chicken breasts to 1/4 inch thickness. Sprinkle each
piece of chicken on both sides with salt and pepper. Place 1 cheese slice
and 1 ham slice on top of each breast. Roll up each breast, and secure
with a toothpick. Place in baking dish, and sprinkle chicken evenly with
bread crumbs. Bake for 30 to 35 minutes, or until chicken is no longer
pink. Remove from oven, and place 1/2 cheese slice on top of each breast.
Return to oven for 3 to 5 minutes, or until cheese has melted. Remove toothpicks,
and serve immediately.
Coq Au Vin
4 skinless, boneless chicken breast halves
2 cups small whole fresh mushrooms
1 cup thinly sliced carrots
1 cup Burgundy wine
16 pearl onions, peeled
1 tablespoon bacon bits
1 tablespoon chopped fresh parsley
2 cloves garlic, minced
3/4 teaspoon dried marjoram, crushed
3/4 teaspoon dried thyme, crushed
1/2 teaspoon chicken bouillon granules
1/8 teaspoon ground black pepper
1 bay leaf
1-1/2 cups cold water
1/8 cup all-purpose flour
1. Spray a large non-stick skillet with cooking spray. Saute chicken
medium heat for about 15 minutes, or until lightly browned on both
2. Add the mushrooms, carrot, wine, onions, bacon bits, parsley, garlic,
marjoram, thyme, bouillon, pepper and bay leaf. Bring to a boil, then
heat to low; cover and simmer for 25 minutes, or until chicken is cooked
through and no longer pink inside.
3. Using a slotted spoon, transfer chicken, mushrooms, carrot, and
onions to a platter, discarding bay leaf; cover to keep warm and set aside.
4. In a small bowl combine flour and water and whisk together. Stir
mixture into skillet and cook until thick and bubbly, 5 to 10 minutes.
Cook and stir 1 minute more and pour mixture over chicken and veggies.
1-1/2 Pound medium sea scallops (24 to 28),
1/4 cup dry vermouth
1-1/2 tablespoons minced shallot
1-1/2 tablespoons white-wine vinegar
1-1/2 tablespoons dry white wine
1 tablespoon cold water
9 tablespoons cold unsalted butter, cut into tablespoon pieces
1-1/2 teaspoons finely chopped fresh tarragon
Marinate scallops in vermouth 15 minutes.
Make beurre blanc: Simmer shallot in vinegar and wine in a small heavy
saucepan until liquid is reduced to about 1 tablespoon. Remove from
heat and add water. Reduce heat to low and cook, whisking in 6 tablespoons
butter 1 tablespoon at a time, adding each new piece before previous one
has melted completely and occasionally lifting pan from heat to cool
mixture. (Sauce must not get hot enough to liquefy; it should be the consistency
of a thin hollandaise.) Remove from heat and whisk in tarragon and salt
and pepper to taste. Keep warm off heat, covered.
Cook scallops: Drain scallops and pat dry between paper towels. Heat
1 1/2 tablespoons of remaining butter in a 12-inch nonstick skillet over
moderately high heat until foam subsides. While butter is heating,
half of scallops with salt and pepper. Saute scallops, turning
just cooked through, about 4 minutes total. Wipe out skillet and saute
remaining scallops in remaining 1 1/2 tablespoons butter in same manner.
Serve scallops with beurre blanc.
Lamb En Daube
Shoulder of lamb, boned, larded, and cut in thick slices
Salt, freshly ground black pepper, thyme, basil
1 small onion, finely chopped
1 carrot, finely chopped
4 cloves garlic, finely chopped
2 medium onions, chopped
8 slices bacon or salt pork, chopped
1/2 cup chopped parsley
Slices of larding pork
Put the lamb slices in a deep pan with 1 teaspoon salt, 1 teaspoon pepper,
teaspoon basil, and 1 teaspoon thyme, small chopped onion, carrot,
chopped cloves garlic, and enough red wine to cover. Marinate for 2
Arrange one half of the lamb slices on the bottom of a terrine or casserole.
The meat must be packed in to fit together tightly, so be sure select
right size casserole. Add a layer of the chopped onion, bacon or salt
and remaining garlic with the parsley and a little thyme and basil,
mixed together. Top with a few pieces of orange rind. Arrange rest
in casserole, packing it tightly on top of the layer of seasoning.
the marinade and add enough of the liquid to barely cover the meat.
strips of larding pork on top, cover and bake in a 325 F. oven for
Reduce heat to 300 and cook for another 1 1/2 hours. Finally,
to 275 F. and cook for 1 hour.
Pate De Campagne
2 and one quarter pounds pork, both lean and fatty, cut in 1-inch chunks
2 tablespoons extra-virgin olive oil
2 shallots, minced
1 small onion, minced
40 sprigs fresh thyme
9 dried, imported bay leaves
11 ounces fresh pork liver
1/2 teaspoon fine sea salt, or to taste
1/4 teaspoon ground allspice
Cornichons, for garnish
1. Place the pork, olive oil, shallots, onion, all but six sprigs of
thyme, and all but six of the bay leaves, and the remaining herbs and
in a large, non-reactive bowl and toss so that all is thoroughly combined.
Cover and refrigerate for 24 hours.
2. Remove the bay leaves and the thyme from the pork, and transfer the
meat to a food processor. Process until the meat is coarsely chopped. The
needs to be in uneven pieces to give texture to the pate .
3. Place the liver in the food processor and puree it. Add it to the
and other ingredients in the bowl and toss until all the ingredients
thoroughly combined. Cook a teaspoonful of the mixture to taste for
seasoning, remembering that when the pate is chilled its seasoning
muted. Adjust the seasoning if necessary.
4. Place three of the bay leaves and three generous sprigs of thyme
bottom of an 8 cup (2 liter) porcelain terrine mold, or other non-reactive
container. Top with half the pork mixture, smoothing and pressing it
the terrine, then top with the remaining three sprigs of thyme. Cover
the remaining pork mixture, smoothing it out and pressing it down into
terrine, then top that with the remaining three bay leaves. Top with
parchment paper and then either the lid of the terrine mold, or a piece
aluminum foil. Place the terrine mold into a pan large enough to hold
with room to spare, and pour in boiling water half way up the sides
terrine mold Bake until the terrine is cooked through and registers
170 F on a meat thermometer inserted into the center of the terrine,
5. Remove from the oven and let cool. Place at least 3 one-pound weights
on the parchment paper atop the terrine, to weight it down, and when
reached room temperature refrigerate it for at least 24 hours. Serve
chilled, with plenty of cornichons alongside.
Pot Au Feu
5 pounds beef including top or bottom round, beef cheeks, and pot roast
1 tablespoon coarse sea salt
1 pound small onions
6 small turnips, peeled and quartered
1 medium rutabaga, peeled and cut in eighths
12 medium leeks, trimmed and tied in two bundles of six each
1-1/2 pounds carrots, trimmed, peeled, and cut in half, then in quarters
2 pounds celery root, peeled and cut in 4 x 1/2-inch sticks
1 bouquet garni
2 dried, imported bay leaves
1 marrow bone
6 slices day-old bread
2 cloves garlic, peeled
Coarse sea salt
1. Tie the top or bottom round, the beef checks, and the pot roast
separately so they are compact and don't fall apart during cooking.
them, with the oxtails, in a large, deep stockpot. Add the salt, cover
least two inches with water and bring just to a boil, then reduce the
so the liquid is simmering. When impurities begin to rise to the surface
the water skim them off, and continue skimming until you see no more
impurities, which should take about 20 minutes.
2. Pierce the onions with the cloves and cut the onions in half.
3. Add half the vegetables and the bouquet garni to the meat in the
make sure all is covered by at least one inch with water. Add half
peppercorns, cover, and bring just to a boil. Adjust the heat so the
is simmering it shouldn't boil or the meat will be tough.
covered, for at least three hours.
4. Remove the meat from the broth. Strain the broth and discard vegetables.
Return broth to the pot and add bay leaves. Bring it just to a boil.
carrots and the rutabaga and cook until they're beginning to turn tender,
about 10 minutes. Add the turnips and onions and cook until they're
beginning to turn tender, about 10 minutes. Add celery root and leeks
cook until they, and all the vegetables, are tender through. Remove
vegetables from the broth and place them in a shallow bowl. Moisten
some of the broth, cover, and keep them warm. Add the meat back to
the broth along with the marrow bone and simmer for 15 minutes. Remove
the meat from the broth, drizzle it with a ladle or two of broth and keep
5. Rub each piece of bread with garlic and place it in the bottom of
shallow bowl. Pour equal amounts of broth over it and serve as a first
6. Remove the strings from the meat and cut the pieces either into thick
slices or into chunks. Arrange the meat on a warmed platter surrounded
the vegetables. Serve it with the condiments alongside.
1 recipe pastry for a 9 inch single crust pie
12 slices bacon
1 cup shredded Swiss cheese
1/3 cup minced onion
4 eggs, beaten
2 cups light cream
3/4 teaspoon salt
1/4 teaspoon white sugar
1/8 teaspoon cayenne pepper
Preheat oven to 425F. 2 Place bacon in a
large skillet, and fry over medium-high heat until crisp. Drain on paper
towels, then chop coarsely. Sprinkle bacon, cheese and onion into pastry
shell. In a medium bowl, whisk together eggs, cream, salt, sugar and cayenne
pepper. Pour mixture into pastry shell. Bake 15 minutes in the preheated
oven. Reduce heat to 300F and bake an additional 30 minutes, or until
a knife inserted 1 inch from edge comes out clean. Allow quiche to sit
10 minutes before cutting into wedges.