Text 23458, 84 rader
Skriven 2012-04-08 00:57:00 av JIM WELLER (1:123/140)
Ärende: old 5
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A lot of these recipes refer to prior ones in the book as the basics
are covered in the beginning.                                       

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     Title: Chaudfroid De Poulet A La Clara Morris
Categories: Chicken, French, Offal, Mushrooms, Nuts
  Servings: 4

     12 sm chicken fillets
    salt
    clarified butter
    the juice of a lemon
    salt, pepper and nutmeg
    foies-gras
    truffles
    tongue
    pistachios
    fat pork
    mirepoix
    white wine stock
    white or brown chaudfroid
    sauce
    mushrooms
    carrot balls
    white broth
    salt, pepper
    oil vinegar
    fine herbs
    glazed truffle balls.
    bread with ravigote butter
    chopped jelly
 sm cases filled with asparagus
    tops
    green mayonnaise
    herbs

Braise the fillets from six medium two-pound chickens; remove the skin
and cuticle, pare them carefully into half-hearts; salt over and lay
them in a buttered sautoir in such a way that all the pointed ends
are in the center; cover with clarified butter and squeeze over the
juice of a lemon; place them on the fire to fry without coloring,
then drain and put them under a weight to press lightly; pare them
again so that they are all the same shape. Bone the second joints,
keeping on half of the drumstick bones, remove the sinews and season
the meats with salt, pepper and nutmeg; stuff the inside with a
quenelle forcemeat (No. 89), into which mix a quarter as much
foies-gras rubbed through a sieve and the same quantity of truffles,
tongue and pistachios cut in three-sixteenths inch squares. Enclose
the dressing well and sew the skin together to envelop it
completely, then place these legs in a sautoir covered with thin
slices of fat pork, moisten with mirepoix and white wine stock (No.
419), cover with buttered paper and cook them in a moderate oven.

When done, drain off and place them under a weight to get cold, then
cover them with either a white or brown chaudfroid sauce (No. 594).
Prepare a garnishing composed of cooked channeled mushrooms (No.
118), carrot balls blanched and cooked in white broth (No. 194a),
and seasoned with salt, pepper, oil. vinegar and fine herbs, and
some glazed truffle balls. Dress the chaudfroid around a bread
support covered with ravigote butter (No. 583), and fill in the
intersections with the garnishing; around lay chopped jelly and
small cases filled with asparagus tops covered with green mayonnaise
with fine herbs (No. 612). On the top set a round piece of glazed
truffle, and around the eases a chain of lozenge-shaped jelly
croutons.

Charles Ranhofer was the chef at Delmonico's Restaurant in New York
from 1862 to 1896. Clara Morris was an American actress from that
period.

  From: The Epicurean By Charles Ranhofer

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Cheers

YK Jim

... Wedding cake is one of Gingrich's four basic food groups.

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