Text 5322, 108 rader
Skriven 2006-09-08 22:34:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av MANNY ROTHSTEIN
Ärende: Chains 190
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 -=> Manny Rothstein said to Dave Sacerdote <=-

 MR> I went to the Hometown in Enfield and the people were pleasant,
 MR> but the food was not as good as my local Hometown. And the

Perhaps the food is in general better in California. How does
your Hometown compare with that place you took me, the
Continental or Colonial or something?

(And something that bothers me no end - once we went to a
sort of pan-Asian buffet - large rectangular room, many
windows on 2 or 3 sides (which distinguishes it from most
places of this sort), lots of sushi, some of it fairly good;
also lots of sort of Chinese comfort food ... I don't
remember what it was called. Can you recall such a place?)

 MR> one out here serves fried chicken 7 days a week. And last weekend

Luckily, I've never eaten at a HTB and not had fried
chicken. One might have had to wait a while for it,
but it always eventually showed up.

 MR> I ate at a Hometown in Yuma, Az. that had a pot roast loaf (?) I've
 MR> never seen before. And it wasn't bad. So much for uniformity. 

What was that like? Beef froid a la mode, or was it warm?

Beef a la mode
cat: classic, French, main
servings: 20

13 oz lardons
brandy
pepper
quatr'epices
parsley
6 lb beef topside
s, p
grated nutmeg
18 fl red wine
1 c brandy
2 calf's feet
stock
1 lb pearl onions
butter
1 1/2 lb carrots

Boeuf a la mode; boeuf a la bourgeoise

Marinate the lardons in a little brandy, pepper, and
quatr'epices for 20 min. Sprinkle them with parsley.

Lard the beef with the pork fat strips. Rub it all
over with salt, pepper, and a little nutmeg. Marinate
it in the wine and brandy, turning occasionally, for
at least 5 hr.

Bone out 2 medium calf's feet. Blanch them in salted
water. Tie the feet together.

Braise the beef in sufficient stock, adding the 
marinating liquid and the calf's feet.

Brown the peeled onions in butter.

Peel the carrots; trim them to the size and shape of
large olives. Steam or blanch them until tender but
still crisp.

When the meat is 3/4 cooked, remove it to a smaller
casserole and add the onions and carrots, as well as
the calf's feet cut into small squares.

Skim the fat from the braising liquid and strain it
through a fine strainer. Pour it over the meat.

Finish the cooking over a low flame.

Remove the meat to a hot platter and arrange the
garnishes around. Reduce the liquid to a sauce and
pour it over.

Adapted from Escoffier

Cold beef a la mode
cat: classic, French, main, leftover
yield: 1 batch

leftovers of a beef a la mode
aspic

Trim the piece of beef neatly.

Slightly warm the leftover sauce; remove and reserve
the solids. Add aspic jelly to this sauce as needed.

Arrange the onions and carrots in a pattern on
the bottom of a terrine or mold. Put the beef on
top, surrounded by the calf's feet. Pour the sauce
over through a fine strainer. Refrigerate until aspic
is set. When cold, unmold onto a cold platter and
surround with chopped aspic.

Adapted from Escoffier

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