Text 14855, 71 rader
Skriven 2011-08-18 09:10:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: plain & fancy 762
=========================
 JW> Sounds like a good time.

We had a good time. It was less elaborate than some, but
each year is different. A few more people would have injected
a few more ideas into the mix, but we did well.

 ML> It seems so unlikely, as would, say, saying that
 ML> McDonald's hamburgers are a French national institution.
 JW> France is McDonald's second biggest market after America!

So I have heard. That statement might also be true, though,
if you substituted Robuchon for McDonald's.

Frothy Lettuce Soup with Onion Custard
cat: celebrity, soup
servings: 4

Salt
4 (6-oz) heads of Boston lettuce, trimmed
2 md lettuce leaves reserved
2 oz lean slab bacon, 1/4" dice (1/3 c)
5 Tb cold unsalted butter
1 (1/2-lb) white onion, thinly sliced
1 1/4 c chicken stock or low-sodium broth
1 lg egg
1/2 c milk
Freshly ground pepper
1 pn freshly grated nutmeg
3 Tb creme fraiche

Bring a large saucepan of water to a boil. Add 2 Tb salt
and the heads of lettuce and blanch, stirring gently with
a wire skimmer, for 3 min. Drain the lettuce and rinse
under cold water. Lightly squeeze out excess water.
Transfer the lettuce, still wet, to a blender and puree
until smooth. Scrape into a bowl.

In a small skillet, cook the bacon over moderate heat
until lightly browned, about 4 min.

In a large skillet, combine 2 Tb butter with the onion.
Cover and cook over low heat, stirring often, until
softened, about 15 min. Transfer the onion to a blender.
Add 1/4 c chicken stock and puree.

In a medium bowl, whisk the egg, then whisk in the milk
and onion puree. Season with 1/2 ts salt, 1/8 ts pepper,
and the nutmeg. Butter four 8-oz coffee mugs or large
ramekins. Pour the onion mixture into the mugs and cover
with plastic wrap. Set a round rack in a large, wide pot.
Add enough water to reach just under the rack without
touching it and bring to a boil. Set the mugs on the
rack. Cover and steam over low heat until the onion
custards are barely set, about 22 min.

Meanwhile, in a medium saucepan, bring the remaining
stock to a boil. Whisk in the lettuce puree and simmer
over moderate heat for 3 min. Whisk in the creme fraiche
and simmer for 3 min. Remove from the heat and gradually
whisk in the remaining 3 Tb butter. Correct seasoning.

Finely shred the reserved 2 lettuce leaves. When the
custards are done, discard the plastic wrap. Scatter
the bacon and shredded lettuce over the top. Serve the
custards and pour in the lettuce soup at the table.

Joel Robuchon, Food and Wine magazine 2/06

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