Text 29286, 91 rader
Skriven 2012-09-07 01:13:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: vivent differences 231
==============================
 ML> For me, I'd go more toward the make cutlets, stir-fry in
 ML> chicken fat, and sauce gently (sherry really makes chicken
 ML> thighs sing).
 DD> I don't stock any wines, though. I drink so little that wine turns to
 DD> vinegar (or worse) before I finish a jug.

I most highly recommend having a bottle of dry sherry or
port on hand (or, cheaper but saltier, Chinese rice wine
- get the brown stuff, not the white). A tablespoon or
two improves most dishes - I find that ones that involve
capsicums derive much less benefit, though. And it will
last a good long time. I used to go through a bottle
every couple months, and I was a heavy user.

 -=> Dave Drum said to Nancy Backus <=-

 DD> A co-worker was
 DD> snickering at my replacing the rear shocks on the coupe. So, I asked
 DD> him "What's the stroke on that new Spaceman Spiff Edition with the
 DD> Wooba Tubes that you drive".  End of discussion.  Bv)))=

I dearly wish you'd speak English.

MMMMM---Meal-Master format by IMH
Title: Supremes de Poulet aux Morilles
Cat: Main dish, Poultry, French
Yield: 4

    4   ea Chicken supremes *
    1   oz Butter
    1   tb oil
           Salt & FGB Pepper **
----------------------------Sauce---------------------------
   4    ea Morels
   1/2  oz Butter
   1/2  tb Oil
   1    cn Morel sauce 200 ml (opt)
   100  ml Poultry stock
   100  ml Thick cream
    50  ml White wine (full flavoured)
    1   sm Shallot
           Salt & FGB Pepper

NB * chicken supremes are half breast fillets, (2 per chicken) skinned, boned
and trimmed.
   ** FGB is an abbreviation for Freshly Ground Black (as in pepper)

Trim the morels, removing the sandy base of the stem. Slice them thickly into
1/2" rings across the cap. Wash thoroughly to remove any traces of sand in
the interstices of the cap.  Chop the shallot finely. In a small pan, melt
the sauce butter with the oil, and sweat the shallot in it for a couple of
minutes over moderate heat. Add the morels and raise the heat a bit. cook a
couple more minutes till the exuded liquid has evaporated and the butter
reappears. Add the stock and about 3/5 of the cream. Reduce over high heat
until the sauce forms a liaison. Season lightly and set aside until the last
minute.
  In  a frying pan melt the frying butter with the oil, and when the foam
subsides over fairly high heat, put the chicken supremes - unseasoned. Cook
briefly both sides till golden  about 2- 3 mins a side. DO NOT LET the butter
burn. When the supremes are done, make sure the butter didn't burn - if it
did (crusty bits black instead od dark brown) clean the pan and melt a little
more butter - just enough to film the pan. Pour off excess butter, leaving
the crusty bits and just enough butter to film the pan. Season the supremes
lightly with salt and pepper and return to the pan. Cover and reduce heat to
fairly low.

Continue to cook for a further 10-15 minutes, turning once or twice during
the process. They are done when the juices run clear and golden if the
thickest part of the meat is pricked.  Remove chicken and keep warm while
finishing the sauce. Pour the wine (Vin Jaune d'Arbois or dry oloroso sherry
would be ideal) into the pan and over maximum heat reduce to a glaze. Add the
optional can of sauce (if used) and the remaining cream, still over highest
heat. Stir with a wooden spoon until the sauce begins to thicken (liaise)
then tip in the sauce base that was previously prepared. Tip in any juices
exuded by the chicken and cook all together a couple of minutes to reduce
again if needed. Correct seasoning - a couple of drops of lemon juice may
prove beneficial if real french creme fraiche wasn't used.
   Arrange the chicken on a serving platter, and pour the sauce over. Serve
immediately.

Recipe IMH Georges' Home BBS 2:323/4.4

M's note 2012. Not being able to afford morels, I have made this
with various other kinds of mushrooms and endorse this recipe.

MMMMM


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