Text 24035, 78 rader
Skriven 2012-04-25 19:50:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Chookens
================
-=> Quoting Dave Drum to Jim Weller <=-

 JW> what's really in chicken weiners
 
 JW> why I drive 500 miles semi-annually and pay double when I get
 JW> there for pork and poultry from a country butcher who buys from
 JW> local Mennonite farmers.

 DD> Humphrey's Market. They source their animals from a local
 DD> slaughterhouse which buys from local producers...
 DD> It's *all* "service meat" - cut, weighed and wrapped in butcher
 DD> paper right before your eyes.
 DD> the only thing in their meat is *MEAT*.

 DD> (and) Jones Poultry...

They sound very much alike and they remind me of the place that my
mom bought at, 50 years ago in a village of 900 souls, with sawdust
on the floor.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Contrefilet De Boeuf A La De Lesseps
Categories: Beef, French
  Servings: 8

           Sirloin roast
           Lardons of fat pork
           Fat pork, sliced
           Mirepoix stock
           Espagnole sauce
           Madeira wine
           Rice
           Butter
           Salt, cayenne, saffron,
           Nutmeg and sweet Spanish
           Pepper
           Stuffed tomatoes

Sirloin Of Beef A La De Lesseps

Prepare a piece of sirloin as follows: Remove the sirloin from a
middle short rib, remove also the fat and nerves, pare it to an
oblong shape, roll it over on itself, after larding it with large
lardons of fat pork. Cover the bottom of a braziere with slices of
fat pork, lay the meat on top and moisten to three-quarters of its
night with mirepoix stock. Boil, then push the braziere into the
oven to let-cook for about three hours, basting it several times in
the meanwhile, also turning it around while cooking. After the
sirloin is cooked, glaze it over and strain the stock through a very
fine sieve; skim off the fat carefully and reduce the stock with a
little espag-nole sauce and Madeira wine. Dish up the sirloin and
garnish around with one pound of rice, saute it in a quarter of a
pound of butter; moisten to two-thirds higher than the rice itself
with unskimmed broth strained through a silk sieve; season well with
salt, a dash of cayenne, powdered saffron, nutmeg and sweet Spanish
pepper.

Leave the rice in the oven to cook for twenty minutes, and just when
ready to serve toss it up thoroughly with a fork; now dress it on
each side of the sirloin and garnish the ends with stuffed tomatoes.
Serve the reduced stock in a separate sauce-boat.

From: The Epicurean, By Charles Ranhofer
 
MMMMM-------------------------------------------------


Cheers

YK Jim


... Bud//Miller/Coors suck. That's not snobbery; that's fact.

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