Text 32941, 61 rader
Skriven 2015-11-10 19:53:18 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: Re: old stuff 437
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>  > Fresh, as in refrigerated in a soft plastic tube... not canned...  Brand
>  > name Medallion... duck foie gras...  Dunno exactly where he got it from,
>  > though... he'd already started the package...  
> Did you mean to reply to either of the two above...?  Or just didn't
> manage to delete them...?

Ah ... please continue to read my stuff carefully. I'd meant
to say that I'd never heard of Medallion brand foie gras.
Nor have I ever seen it in a vac tube, though that kind of
packaging makes sense.

>  ML> Modern-day chicken Kiev
>  ML> Recipe from Good Food magazine, October 2007
> Lots of work, I see...

Not that much, but I figure the classic is much more
worth the effort.

> I noticed in the latest Menu (holiday edition) that they were touting
> truffles at one point... dunno where from, picture of a round bumpy
> black ball with a slice off revealing the white interior... I'd guess
> that it's only available at the hoity-toity Wegmans stores

Truffles should have a whitish and beige interior, the
colors twisting around in wormlike configurations. But
from what I've encountered, I'd not bother with truffles
in the US. I'd wondered about the things, and people would
snootily tell me that I just wasn't sufficiently epicurean,
and I almost believed them until I had the real ones, fresh
and in season, on their home ground (within 100 km of where
they had been picked and within a week of picking). Then and
only then did I figure out what the fuss was. You can read
about it in my FIDO or RIME messages sometime between 1994
and 1997. Otherwise, it's all emperor's new clothes.

>  ML> restaurant, please do not order "coconut bacon."
> Is that from bitter experience, then...?

Yep, and bitter is a proper description.

Filet de veau sicilienne
categories: French, main, Italian, classic
yield: 1 text only

Trim the fillet and remove any sinew.

Lard it finely with strips of salt pork fat and poele in the usual manner.

As soon as it is cooked, envelop it completely with caul. Arrange a layer
of Lasagnes a la Sicilienne in a dish, place the fillet on top and cover
with a further layer of the same Lasagnes. Sprinkle with white breadcrumbs
and melted butter and place in a hot oven to gratinate.

Remove any fat from the pan and deglaze with a little good veal stock.
Pass through a fine strainer and serve separately with the fillet.

M's note: truffles would go well here.

Escoffie
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