Text 21143, 140 rader
Skriven 2009-02-21 19:29:58 av bill swisher (1:124/311)
     Kommentar till en text av JIM WELLER
Ärende: Re: Horseshoe Sandwiches
================================
JIM WELLER wrote:

> The next guy that owned the joint kept it on the menu,

Odd thing...we go to this Italian place in Anchorage and started a kind 
of macabre tradition, when either Connie or I quit or changed jobs we 
went there for dinner.  Anyhow they had a really tasty veal dish, done 
in egg wash and quick fried in butter (or olive oil for the lowfat folks 
who want it that way).  Anyhow they took it off the menu.  When we 
noticed we sniveled and whined to the waitress about it.  She said "Well 
the menu was getting so large we just couldn't list everything so all 
you need to do is ask for it."  We do that every time we go, neither of 
us works anymore, but we celebrated my retirement there!  :-)

MMMMM----- Recipe via Meal-Master (tm) v8.05

       Title: Three Chicken Sautes #3
  Categories: Main dish, Poultry, France
       Yield: 1 servings

MMMMM--------------------------BERGERE-------------------------------
            Madeira, Veal stock
            Cream
            Sauteed mushrooms, straw
            -potatoes

MMMMM--------------------------BIAROTTE-------------------------------
            Oil
            White wine, tomato puree
            Egg plant, onion, cepes,
            -noisette potatoes
            Paprika

MMMMM------------------------BONNE-FEMME-----------------------------
            White wine, gravy
            Bacon, small onions,
            -cocotte potatoes

   For Chicken Saute Bergere
   Saute without colouring the pieces, swill with madeira
   and veal stock, reduce, add some cream, garnish with
   sauteed mushrooms and straw potatoes.

   for Chicken saute Biarotte
   Saute in oil, swill with white wine and tomato puree
   (not the concentrated type, nearer to passiti IMH),
   dress coat with sauce, garnish with dice of fried egg
   plant, roundels of fried onion, cepes tossed in oil,
   noisette potatoes (cut round the size of hazelnut,
   blanched nad roast in butter to a good brown IMH),
   season with paprika.

   For Chicken saute Bonne-Femme
   Saute, swill with white wine and thickened gravy,
   garnish with dice of bacon, small onions (glazed,
   IMH), Cocotte potatoes.

MMMMM

To forestall possible questions...with 2 more replies for the other 4 parts.

MMMMM----- Recipe via Meal-Master (tm) v8.05

       Title: Glossary - Part 1
  Categories: Cia, Ffbb, Glossary
       Yield: 1 Text


   A‹oli (Fr.):  Garlic mayonnaise.  (Also, in Italian, allioli; in
   Spanish, aliolio.)

   Al dente (It.):  To the tooth; to cook an item, such as pasta or
   vegetables, until it is tender but still firm, not soft.

   Allumette:  Vegetables, potatoes, or other items cut into pieces the
   size and shape of match sticks, 1/8 inch x 1/8 inch x 1 to 2 inches
   is the standard.

   Appariel:  A prepared mixture of ingredients used alone or as an
   ingredient in another preparation.

   Aspic:  A clear jelly made from stock (or occasionally from fruit or
   vegetable juices); may be left thickened with gelatin.  Used to coat
   foods or cubed and used as a garnish.

   Bain-marie:  A water bath used to cook foods gently by surrounding the
   cooking vessel with simmering water.  Also, a set of nesting pots with
   single, long handles used as a double boiler.  Also, steam table
   inserts.

   Bard:  To cover an item with slabs or strips of fat, such as bacon or
   fatback, to baste it during roasting.  The fat is usually tied on with
   butcher's twine.

   Barquette:  A boat-shaped tart or tartlet, which may have a sweet or
   savory filling.

   Baton/Batonnet (Fr.):  Items cut into pieces somewhat larger than
   allumette or julienne; 1/4 inch x 1/4 inch x 2 to 2 1/2 inches is the
   standard.  Translated to English as "stick" or "small stick."

   Bavarian cream/Bavaroise:  A type of custard made from heavy cream
   with eggs; it is sweetened, flavored, and stabilized with gelatin.

   Beurre noir (Fr.):  "Black butter."  Butter that has been cooked to a
   very dark brown or nearly black; a sauce made with browned butter,
   vinegar, chopped parsley, and capers.  It is usually served with fish.

   Beurre noisette (Fr.):  "Hazelnut butter" or "brown butter."  Whole
   butter that has been heated until browned.

   Bisque:  A soup based on crustaceans or a vegetable purée.  It is
   classically thickened with rice and usually finished with cream.

   Blanch:  To cook an item briefly in boiling water or hot fat before
   finishing or storing it.

   Blanquette:  A white stew, usually of veal but sometimes of chicken or
   lamb.  It is served after the sauce has been thickened.

   Brazier/Brasier:  A pan, designed specifically for braising, that
   usually has two handles and a tight-fitting lid.  Often is round but
   may be square or rectangular.

   Broil:  A cooking method in which items are cooked by a radiant heat
   source placed above the food, usually in a broiler or salamander.

   Brunoise (Fr.):  Small dice; 1/8-inch cube is the standard.  For a
   brunoise cut, items are first cut in julienne, then cut crosswise.
   For a fine brunoise, 1/16-inch square, cut items first in fine
   julienne.

   Recipe by: The New Professional Chef (6th Edition)
   :          The Culinary Institute of America
   :          John Wiley & Sons, Inc.
   :          ISBN:  0-471-28679-6

MMMMM
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