Text 32810, 101 rader
Skriven 2009-12-28 23:39:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: Duck Breast Recipes
===========================
-=> Quoting Dave Sacerdote to Jim Weller <=-

 DS> one of the reasons I never went into cooking as
 DS> a career is because, though I'm a pretty competent cook, I'm not
 DS> howlingly creative.

Most pro cooks don't get creative on the job; they follow a card
written up by their supervisor or head office. They aren't allowed
to be creative, just fast and consistent.

I finally found time over the holidays to download and format
another chapter, the poultry one, from the Great British Kitchen
cookbook from the British Food Trust. It's a collection of old
fashioned, regional recipes.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: [BFT] Chicken Chaud-Froid
Categories: British
  Servings: 4

      6    Boneless chicken breasts
      1 lg Onion
      1    Sprig Thyme
      1    Bay lead
           Salt and black pepper
      1 sm Carrot
      6    Stalk Parsley
      6    Peppercorns
    1/2 ts Salt
    300 ml Milk
     25 g  Butter
     25 g  Plain flour
      2 ts Powdered gelatine
    300 ml Aspic jelly, hot
           Cucumber peel, 2.5 cm to
           garnish
      1 lg Tomato pared peel to
           garnish
      1 sm Lemon pared rind to garnish
           Dill sprigs to garnish

This French dish has been a popular classic in Britain for decades.
It consists of a whole cooked chicken coated with an aspic sauce
(chaud-froid sauce) and then elaborately garnished. Individual
chicken joints are, however, easier to coat.

Place the chicken breasts in a large saucepan. Peel the onion and
cut into 2.5 cm (1 inch) slices. Reserve one slice then add the rest
to the pan together with the thyme, bay leaf and enough cold water
to just cover the chicken. Add salt and pepper to taste. Bring
slowly to the boil, remove the scum, lower the heat and cover the
pan with a lid. Simmer gently for 40-45 minutes or until the chicken
breasts are cooked through. Lift out the chicken portions and drain.
Save the cooking liquid as the basis of a soup or sauce, if liked. 

Scrape the carrot, leaving it whole and put it in a saucepan with
the reserved onion slice, parsley stalks, peppercorns, salt and
milk. bring slowly to the boil, then turn off the heat and leave to
infuse for 30 minutes. 

Melt the butter in a saucepan, stir in the flour and cook for 2
minutes; strain the infused milk and gradually stir it into the
butter and flour roux. Bring the sauce to the boil over a low heat
stirring continuously and cook gently for 2 minutes. Season to
taste. Cover the surface with dampened greaseproof paper and set
aside until just cooled. 

Stir the gelatine into the hot aspic and heat gently, stirring,
until it has dissolved completely. Leave to cool, then stir half
into the white sauce. Place the sauce in the refrigerator briefly
until it is just beginning to thicken as the aspic content sets. Do
not chill the remaining aspic and gelatine mixture. 

Meanwhile, remove the skin carefully from the chicken portions, pat
them dry and place them on a wire rack. Stand the rack over a sheet
of foil or a plate. Coat each portion carefully with the sauce,
spooning it evenly over the top of the chicken and allowing any
excess to run off. Chill for 15 minutes to set. 

Cut the cucumber peel, tomato peel and lemon rind into narrow
strips, dip them in the remaining aspic jelly and arrange them in
decorative patterns on the chicken. Allow to set before spooning
over the remaining aspic jelly. Leave the chicken in a cool place to
set completely. Add the dill garnish before serving.


  From: The Great British Kitchen       
 
MMMMM-------------------------------------------------

Cheers

YK Jim


... British tourists like to order it with a side of fries.

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Doc's Place BBS Fido Since 1991 docsplace.tzo.com (1:123/140)