Petite marmite Henry IV
Ingredients List
0.5 pc poulet/chicken
1 pc jarret de boeuf/beef knuckle
1 pc jarret de veau/veal knuckle
2L fond blanc de volaille/chicken stock
==Garniture/Garnish==
300g carottes/carrots
150g navets/turnips
150g haricots verts/green beans
1 pc coeur de celeri/celery heart
1 pc poireau/leek
==Accompagnement/To accompany==
0.5 pc pain francais/French bread
75g cornichons/pickles
50g moutarde de Dijon/Dijon mustard
50g fromage Gruyere/Gruyere cheese
50g gros sel/coarse salt
==Sauce caultative/Optional sauce==
15g roux blanc/white roux
0.5 pc citron, jus/lemon, juice
100ml creme/cream
Cooking method: Pocher
Chicken: Wipe down and habiller the chicken. Making sure to remove the wishbone. Pour 3/4 stock over beef knuckle. Bring to a slow boil. Turn carrots, peel celery. Cut leeks and tie like a B.G. and put in liquid. Add veal knuckle. Ecumer constantly. Remove knuckles and add chicken and rest of stock. Put knuckles back in.
Plate with: coarse salt, mustard, pickles, gruyere cheese, toasted bread slices.
Optional sauce. Make a roux, use the liquid, and thicken to a veloute. Add cream and touch of lemon juice.
Presentation: Cut a piece of dark and white chicken. Slice pork and veal knuckle. Cut up veg, and also add green beans cuit a L'anglaise. Pour liquid on top of dish
Comments: This is one of the most bland recipes we ever made. The knuckles are supposed to help clarify the chicken stock.
Tools required: Deboning knife, Chef Knife, scissors, spatula, spoon, tongs, peeler, whisk, paring knife, turning knife
No comments:
Post a Comment