City Gay and Country Gay

Tuesday, September 18, 2007

More on the meal

I was sent the recipes for the rest of the French meal from Sunday. Try your hand at these tasty treats.

Apple and Truffle Salad
1. Combine 1 apple, peeled and diced, 1 large truffle, thinly sliced, 1 heart romaine lettuce, shredded, salt, pepper, and the juice of ½ lemon.
2. Mix: ½ cup sour cream and ¼ cup cream. Pour over the salad and toss lightly.

(This doesn't actually make much, so you would want to add to the recipe if making for more than a couple of people.)

Noisettes des Tournelles
(serves 4)

Onion Sauce
1. Mince: 4 large onions or enough to measure 2 cups. Cover with water, bring to a boil, and simmer for 3 minutes. Drain.
2. In a saucepan melt: 4 tablespoons butter. Add onions and cook slowly for 10 minutes without letting them brown.
3. Stir in: ¾ cup bĂ©chamel sauce, ¼ teaspoon salt, and ¼ teaspoon white pepper. Cover and cook over low heat for 20 minutes. Blend in an electric blender on high speed for 15 seconds and strain through a fine sieve, or puree in a food mill.
4. Combine into a paste: 2 tablespoons flour, 2 tablespoons soft butter, and 2 egg yolks. Beat a little of the hot sauce into this mixture, then add mixture to sauce and cook, stirring rapidly, until thick and almost boiling.
5. Set aside.
Heat in simmering water: 8 cooked artichoke bottoms, fresh or canned.

1. preheat broiler.
2. remove bone and fat from 8 small rib lamb chops.
3. In a skillet heat: 1 tablespoon butter and in it sauté the chops over high heat for 3 to 4 minutes on each side, or until brown. Remove from skillet and keep hot.

Madeira sauce
Pour off fat remaining in skillet and add: ½ cup Madeira and ¼ chicken stock. Cook over high heat for 4 minutes, or until liquid is reduced by half. Swirl in 2 tablespoons butter and season with a little salt and pepper.

Arrange artichoke bottoms on a heat-proof platter and fill with onion sauce, reserving about ½ cup. Place a lamb noisette on top of each artichoke bottom, and top with 1 tablespoon of the onion sauce.

Put the dish under the broiler for a few minutes, or until sauce is hot and tinged with brown. Serve the Madeira sauce on the side.

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