Ingredients:
1 Leek, split lengthwise
2 Stalks celery
2 Sprigs fresh thyme
1/2 Bay leaf
Sprigs of fennel or a little fresh ginger (optional)
2 Carrots, peeled and quartered
1 Onion, stuck with a few cloves
1 C. dry white wine
8 C. Water
1 T. Coarse salt
5 Peppercorns
Procedure:
Make a bouquet garni by tying together the leek, celery, thyme,
bay leaf and fennel or ginger if using
Place in a large pot along with the carrots, onion, wine, water, salt
and peppercorns
Bring to a boil, boil gently for 15 minutes uncovered, then remove
from the heat and leave to cool completely before using
Notes:
A court bouillon is an aromatic liquid used for poaching fish
It can be made well in advance and kept in the refrigerator until you
are ready to poach your fish
When the time comes, place the fish into the cold court bouillon,
bring to a boil, then immediately lower the heat and poach the fish until
it is cooked
Generally, if you intend to eat fish or large shellfish (lobsters,
etc.) cold, simply place it in the cold court bouillon, bring to a boil,
then remove from the heat and cover the pot (the time it takes for the
court bouillon to cool will be long enough to cook the fish
Ingredients:
1 Lbs. Fresh mushrooms caps
2 oz. Butter
1 Onion, minced
2 oz. Dry white wine
Puff pastry
1 to 2 Lbs. Beef tenderloin
Egg wash (beaten egg and milk or water)
Mushroom sauce
Salt
Fresh ground black pepper
Procedure:
In a food processor chop the mushrooms and onoin until minced
In a large skillet quickly sauté the mushrooms and onion,
then add the wine and simmer until dried out or evaporated, stirring
often, season to taste and cool
On a floured surface roll the pastry out to about 1/8 inch thick
Spread the mushroom mixture (duxelle) down the center of the
pastry in one direction. Place the beef on top of that and roll the
pastry around it all in the fashion of sealing it all up, using the egg
wash and a brush to seal the seems
Brush the top of the pastry with the egg and bake in a preheated
350°F oven until golden brown and cooked to desired doneness, about 45
to 60 minutes
Slice portions and serve on top of the sauce, garnish
Notes:
Beef Wellington is a fillet of beef that has been covered with
pâté de foie gras or duxelles, wrapped in puff pastry and
baked
A plain brown sauce can be used in place of the mushroom
Other types of beef can be used, such as rib eye
Serve with a choice of potato and vegetables
The Wellingtons can be wrapped individually with the pastry
Ingredients:
2 Lbs. Boneless rump roast stuck with whole cloves
1 Lbs. Pork tenderloin
3 chicken breasts
1/2 Lbs. Polish sausage, cut up, browned and drained
2 Onions, peeled and halved
2 Parsnips, peeled
2 Stalks celery, cut in 2 inch pieces
3 Carrots, peeled and cut in 3 Inch pieces
10 oz. Beef stock
Salt
Herb Bouquet (see notes)
Procedure:
Alternate pieces of meat in a large saucepan or crock pot with sausage
on top
Add vegetables on sides to fill up to pot
Put herbs wrapped in cheesecloth or in strainer in the approximate
center
Pour in stock
Cover and cook on Low for 8 to 10 hours, or until all the meat is very
tender
Serve with cooked carrots, leeks, turnips, onions and potatoes
Notes:
(Wrapped in cheesecloth or in a tea strainer) 1 bay leaf, 6 black
peppercorns, 1/2 teaspoon thyme, 4 garlic cloves
Ingredients:
1 Shallot, fine diced
1 C. Heavy cream
4 oz. White wine
2 oz. Haddock
2 oz. Salmon
2 oz. Halibut
2 oz. Shrimp, scallops and or other seafood
1 t. Fresh dill, chopped
Salt
Fresh ground black pepper
2 Crêpes
Procedure:
In a skillet reduce the wine with the shallots to about half
Add the cream and reduce that by half, adding the seafood at points
during that reduction (see nots)
Add the dill and season to taste
Serve by placing the crêpe on a plate and spooning some of the
filling along the center, then roll the sides up, garnish
Notes:
Other seafoods such as mussels, crab, lobster, etc. can also be used
Different seafoods cook at different speeds, so add your fish to the
sauce accordingly
You may have to thicken the cream sauce slightly with a little amount
of a cornstarch and water mixture
Do not over cook the seafood in the sauce
Serve with potatoes or rice and vegetables
Garnish with lemon, chopped or sprigs of herbs (dill), onion curls,
etc.
Ingredients:
Softened butter (for the molds)
Granulated sugar (for the molds)
3/4 C. Milk
1/2 C. Granulated sugar
6 T. Milk
3 T. Flour
3 T. Softened butter
6 Egg yolks
9 Egg whites
Confectioner's sugar
Procedure:
Lightly butter 6 individual soufflé molds about 4 inches wide.
Sprinkle in some sugar and turn to coat the sides of the molds with it.
Pour off any excess sugar, then place the molds upside down on a large
platter in the refridgerator while making the soufflé batter
Place the 3/4 cups of milk in a saucepot with the sugar and bring to a
boil
Stir in the 6 tablespoons of milk into the flour. Pour the flour
mixture into the boiling milk, stirring, then simmer slowly for 3 minutes,
stirring occasionally
Allow to cool for 2 minutes, then place into a mixing bowl and stir in
the butter and egg yolks
Beat the egg whites until stiff, then fold them into the other
ingredients
Pour the soufflé into the molds
Bake in a preheated 400°F oven for about 20 mins.
Sprinkle with a little confectioner's sugar as soon as they come from
the oven and serve immediately
Notes:
When adding the egg yolks, you can add 2 tablespoons or more of rum,
cognac, Grand Marnier, or any other alcohol to the batter to flavor it
This soufflé batter can be made and poured into the molds up to
1/2 hour before baking
Soufflés are a hot preparation which is served straight from
the oven, so that it is well risen above the height of the mould in which
it was cooked
The cooking mould is cylindrical, so that the preparation can rise
evenly; it is buttered and often covered with flour and only filled three
quarters full
For individual souflés, remekins are used
Special care must be taken not to open the oven door while the
soufflé is cooking, otherwise it could fall
