Text 1928, 90 rader
Skriven 2008-02-06 11:07:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: chicken 812
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 ML> It's amazing how people ignore it, though. If you look
 ML> at the discarded bonepiles of people at a chicken dinner,
 ML> say at church or the VFW, you'll see many of the things
 ML> gone to waste. Drives me nuts.
 DS> I suppose it would be considered gross to pick at their bones?

In this society, in polite company, yes. Although I knew a guy
(a conductor!) who used to graze at restaurants off the discards
from previous diners' tables. He was fairly portly. When on a
diet, he would go to the same restaurants and order a bowl of
canned peas for his dinner (and that would be his total dinner).

 If
 DS> the bones came from a family dinner, some folks here would just toss
 DS> them into a stock pot as is.  When we get a roaster from BJs, the
 DS> first night's meal I get all of the bones -- and there is not much
 DS> left on them.

I think some restaurants toss the bones into their stockpots,
and more power to them. Speaking of more power, they often
caramelize the bones in a hot oven first, obviating any
hygiene issues.

-

 ML> Just think how cold it would be if he were at -40C!!!
 ML> [snicker]
 DS> He'd be warmer than he is now:-}}
 DS> (I always found it amusing that -40 was the one place where you
 DS> don't have to say C or F).

Yesterday I was in 22F weather; last night I was in 22C weather.

Trout Meuniere a la Arnaud's
cat: restaurant, fish, main
servings: 6

6 speckled trout filets
3 egg whites slightly beaten
1 c cornstarch, sieved
peanut oil for deep frying
h - Sauce Meuniere
3/4 stick margarine
1 cube beef bouillon melted in 1/2 c boiling water
Worcestershire sauce
1/2 lemon (juice and grated zest)
1 ts parsley flakes
1 Tb white wine (optional)
1 ts cornstarch
1/2 c cool water

Dip trout filets which have been cut into 2 " strips crosswise into the
beaten egg whites, then into the cornstarch.  Repeat this process with a
few more trout filets.  Place in hot oil and deep fry the fish for 5
minutes turning once.  The filets will generally rise to the surface
when cooked.  The fish will NOT be a golden brown.  Drain on paper
towels and place in a warm oven while you repeat the process with the
rest of the fish.

Sauce:  Melt margarine in a saucepan.  Add beef bouillon which has been
dissolved in boiling water.  Add about 1/2 tsp. of Worcestershire sauce,
the lemon juice and zest, the parsley and wine.  Mix cornstarch and
water and add to the sauce.  Heat over medium temperature,stirring
constantly, until sauce thickens slightly.  Set aside until ready to
serve.  Pour sauce over fried fish at serving time.

[note from Janice Glab]
There is a funny story that goes with this recipe.  Arnaud's served two
dishes that I particularly liked - this one, and Shrimp Remoulade.  I
found myself eating alone at Arnaud's one Friday during Lent because my
husband had some sort of emergency.  I sat down and ordered this dish
and decided to while away the meal trying to figure out what was in it.
The Roman Catholic bishop of Baton Rouge entered and took a table next
to mine and we exchanged greetings and I noticed that he proceeded to
order the same dish.  As I began to literally pick apart my meal, the
first thing that became rather obvious was that the coating on the fish
was not the normal flour or cornmeal used in the South.  The fish was
definitely fried.  But the sauce puzzled me, because I realized it was
next to impossible to get a dark brown sauce from fish, especially
speckled trout.  When I had finished the waiter came over and asked me
how the meal was, and I replied that it was very good, but that I was
perplexed about the sauce, could he give me any indication of how one
would come up with a dark brown sauce using fish as a base....he smiled
rather sheepishly and told me that there was beef stock in the sauce.  I
asked him if he was aware of who was sitting at the next table and he
nodded and we both had a good laugh!

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