One for the foodies a Channa game ...lets see if it works a bit of fun.

[Minisorella]

Well you have struck a alcoholic recipe my little North Eastern friend.!!!
Vin a la Francaise
Wine French style
snippity snip
Channa

Now why am I not surprised :raofl:

 

[jeanette]

:

Now why am I not surprised :raofl:

:cheers::cheers: Jenni haha ooh I like the sound of that channa :tongue:



Hmm could I have 69 now channa

 

[Minisorella]

:

:cheers::cheers: Jenni haha ooh I like the sound of that channa :tongue:



Hmm could I have 69 now channa

 

[Channa]

408 this i sFrench classical !!

408

You could blow the weekly budget on this one, But it gets no more classic than this I hate to think how much this would cost in a restaurant.

Pate et terrine de fois gras

Pate and terrine of fois gras

This is an expensive and rather specialised recipe but of interest. my own thoughts Escoffier would have done this for the well heeled in the Savoy or Carlton in London

1 fresh fois gras, truffles, salt pepper spice 2-4 tbps of Brandy, 3-4 tbps of Maderia. strips of pork fat, veal stock made with knuckle of veal and calfs feet (recipe in itself) aspic jelly ( another recipe in itself) flavoured with Moselle ,champagne or port wine.

Channa note truffles last time we had them in the restaurant we were paying £55-60 for Perigord (Dordogne) black truffles and it works out about 6 grammes per portion ..The fois gras not much cheaper..in London you would pay I think £185 per head for this dish. my guess but I bet not far out)

so now we have all these expensive ingredients and had a lie down what to do !

CLean the fois gras remove the gall bladder, stud it with the truffles and put it in a bowl ( At this stage buy a bowl from lalique already costing a fortune) Add salt ( might as well be Noirmoutier money no object now) pepper spice brandy and madeira. Cover and leave to marinate for a few hours

Wrap the fois gras in strips of pork fat and then in muslin and tie both ends with string. Poach fo about 20 minutesin the veal stockthen remove from the panfrom the heat and leave the fois gras in the stock for 30 minutes. Remove and allow to get quite cold, Take ou tof the muslin, remove the pork fatand place th efois gras in a terrine . Cover with the jelly and allow to set ..


By a long way this is the most expensive and also technical recipe by a country mile so far. I love it because it gives us a glimpse of the past what true fine dining was about. I think it also gives an insight into Escoffiers world,it is fascinating.

Channa

 

[Channa]

:

:cheers::cheers: Jenni haha ooh I like the sound of that channa :tongue:



Hmm could I have 69 now channa

69 I am being very well behaved and resisting that we cant get to page 70 because 69 too much of a mouthful but on that cheery yet morbid note I shall move swiftly on !

Royales diverses pour consommes

Various Royale for consommé

Basically summat to add to your soup and I don think Escoffier had a tin of Baxters in mind.

Still

ordinary Royale for consommé

1 whole egg, 3 egg yolks, 1 cup of stock

Lightly beat the eggs and gradually add the consommé strain through muslin or a fine sieve. . Pu tinto small greased moulds or dariole tins place in a covered bain marie and poach for 12-15 minutes

Channa note with Bain maries the water should be just a notch below boiling point the idea is we are producing an emulsion not scrambling the eggs which boiling water good chance that will happen. useful to remember if doing hollandaise sauces etc. anything to do with eggs)

When the ROyale is firm, remove the moulds and leave them to get quite cold. .Cut into small cubes, or other shapes put in a pan and cover with enough consommé to cover them ...Keep warm and add to the soup before serving.


Well 69 was provocative , fine sieve ...remove a ladys stocking..(wildcamper in me or just plain wild..removal with the teeth and a gentle nuzzle always works wonders double diamond far more fun than digging my sieve out the cupboard. . As for crockery forget it place royales in strategic places ,,,soft music candlelights and devour using your partner as a plate...the dog is looking worried..I was doing so well pmsl )
Channa

 

[jeanette]

View attachment 52345

OMG just realised what I wrote!! Jennie you could have told me!! My sister always picks that number where possible!!

 

[Minisorella]

OMG just realised what I wrote!! Jennie you could have told me!! My sister always picks that number where possible!!

I was too busy being shocked... no actually I couldn't stop laughing because it was obviously innocent and all the funnier for it :raofl:

 

[bentleysontour]

You could blow the weekly budget on this one, But it gets no more classic than this I hate to think how much this would cost in a restaurant.

Pate et terrine de fois gras

Pate and terrine of fois gras

This is an expensive and rather specialised recipe but of interest. my own thoughts Escoffier would have done this for the well heeled in the Savoy or Carlton in London

1 fresh fois gras, truffles, salt pepper spice 2-4 tbps of Brandy, 3-4 tbps of Maderia. strips of pork fat, veal stock made with knuckle of veal and calfs feet (recipe in itself) aspic jelly ( another recipe in itself) flavoured with Moselle ,champagne or port wine.

Channa note truffles last time we had them in the restaurant we were paying £55-60 for Perigord (Dordogne) black truffles and it works out about 6 grammes per portion ..The fois gras not much cheaper..in London you would pay I think £185 per head for this dish. my guess but I bet not far out)

so now we have all these expensive ingredients and had a lie down what to do !

CLean the fois gras remove the gall bladder, stud it with the truffles and put it in a bowl ( At this stage buy a bowl from lalique already costing a fortune) Add salt ( might as well be Noirmoutier money no object now) pepper spice brandy and madeira. Cover and leave to marinate for a few hours

Wrap the fois gras in strips of pork fat and then in muslin and tie both ends with string. Poach fo about 20 minutesin the veal stockthen remove from the panfrom the heat and leave the fois gras in the stock for 30 minutes. Remove and allow to get quite cold, Take ou tof the muslin, remove the pork fatand place th efois gras in a terrine . Cover with the jelly and allow to set ..


By a long way this is the most expensive and also technical recipe by a country mile so far. I love it because it gives us a glimpse of the past what true fine dining was about. I think it also gives an insight into Escoffiers world,it is fascinating.

Channa

Thanks, the effort you are putting in amazing!....sounds lovely...

 

[Minisorella]

Trust me to come up with an idea completely oblivious to the fact it has been done before !!
Wow you have stumbled upon

Pilaw de mouton a la turque
Turkish Pilaf of Mutton

1 leg or shoulder of mutton. 2 1/2 pints of water 9oz of fat from sheeps tail or (thankfully) 3-4 tbs of butter or oil. 4-5 tbps of chopped onion. salt . pepper. bouquet garni. of 2 sprigs Parsley, 1 bay leaf, and 2 sprigs thyme. 2 cloves garlic,2 small red peppers 5=6 tbps of tomato puree, 12 oz of Carolina rice , pinch of saffron (expensive )

Bone meat and cut into pieces about the size of a pigeons egg !!!. ( there should be about 3lbs of meat) Pu tbones and trimmings into a pan add the water and boil well to make into a stock ( crikey I hope no Eho's reading big no no today in a professional kitchen but I digress)

Melt the sheeps tail fat as if we will find that so better do the same with the butter and oil, Add the meat and onion cook for 15-20 minutes, Add seasoning , the bouquet garni crushed garlic seeded and chopped red pepper.

Add stock and tomato puree, ( the meat should be just covered by the stock.) Cover and simmer gently of 1 and a half hours. Add the well washed rice and saffron and continue to simmer a further 25 minutes ...
I have to say this sounds delicious !!

Channa

This is still unique. For one thing, the dictionary game didn't end with a lovely meal... just with my big sister jabbing me with pointy sticks later because I was such a smarty pants little girl :lol-049:

You almost lost me at "sheep's tail fat" but I persevered and yes, it sounds really good. Question... what's Carolina rice?

 

[Channa]

Thanks, the effort you are putting in amazing!....sounds lovely...

Kind words, thank you. Your choice was a recipe really from a bygone age. I am lucky I had the opportunity to cook in France, The irony is Escoffier is acknowledged as simplifying recipes !! Yet your choice illustrates a very technical approach with little margin for error.

To this day if you visit the finest establishments in London or Paris you don't have to dig too deep to find Escoffiers influence it is every where we look.

He introduced "whites " in a kitchen and pushed the idea of brigades, Commis sous pattiserie etc..He almost made the kitchens a military type operation. The end product fantastic food for the diner !

Channa

 

[magbrin]

Too busy reading ................... forgot which numbers have gone! Could I have 500, or if it has gone, 50.
Thinking that we should have these recipes for the themed evening at Brin in June. Would you mind if I encouraged folks to get an Escoffier recipe from you, Channa, and cook it here? (Some adaptation may be necessary.) You, or others, could then try to identify which is which, from photos of the results! Only those who cook one will be allowed to taste them!

 

[Channa]

Too busy reading ................... forgot which numbers have gone! Could I have 500, or if it has gone, 50.
Thinking that we should have these recipes for the themed evening at Brin in June. Would you mind if I encouraged folks to get an Escoffier recipe from you, Channa, and cook it here? (Some adaptation may be necessary.) You, or others, could then try to identify which is which, from photos of the results! Only those who cook one will be allowed to taste them!

Hi , I hope yourself and Angus are well. It seems too long since I last visited your wonderful home...Re the recipes etc feel free, If you can play about with the idea and it adds a bit of value to the meets /peoples enjoyment I have no problem with that

Channa

 

[Channa]

Both recipes 50 and 500 still free so I shall treat you to a double whammy, I am sure you will enjoy both , the latter really fits in with your location.

The first is a garnish

Garniture jardinière.
Mixed vegetable garnish for joints.

Carrots and turnips cut into balls or diced and cut in consommé and tossed in butter, and peas, flagelots ( beans) and French beans cut into lozenges before being cooke din the usual way and tossed in butter, and small florets of cauliflower.

This garnish should be arranged on a serving dish in small heaps of alternating colour...Accompaniment a rather thick gravy. ( A channa tip , a tin of Baxters game soup added to a bisto makes an amazing gravy !!!)


The second recipe I smiled at ,some of you may remember my brush with the law when I shot a pigeon for my tea ....Underestimated meat in my world it really is tasty but anyway Escoffiers take on pigeon.

In principal only young but fully grown pigeons should be used, An old pigeon can only be used in a stew or forcemeat. ( do we ask for the birth certificate before despatching them ?)

Pigeonneaux a la bordelaise.
Bordeaux style pigeons

2 pigeon, seasoning .butter, 2 artichoke bottoms , 2 potatoes, Fried onion rings,fried parsley, 3 tbps of white wine, 3/4 pint of meat jelly ( I would suggest a stock always thicken it with corn flour) meat stock and lemon juice.

If you have time and cooking at home separate recipes for meat jelly and meat stock.

Anyrode, divide the pigeons in two flatten each half a little season and saute in butter.
Slice the artichoke bottoms and cut the potatoes into strips saute both and add to the pigeons..( for those that perhaps don't know saute is basically fry)

Put on to a serving dish with little heaps of artichoke bottoms,and potatoes interspersed with the onion rings and parsley

Add the white winwto the pan in which the pigeons were cooked, reduce to half adding the meat jelly and stock.

Boil for 2 minutes

Remove from the heat, add a little butter and lemon juice and pour over the pigeons..

Channa

 

[magbrin]

Hi , I hope yourself and Angus are well. It seems too long since I last visited your wonderful home...Re the recipes etc feel free, If you can play about with the idea and it adds a bit of value to the meets /peoples enjoyment I have no problem with that

Channa

Thanks, Channa, yes, we're fine, and yes it's time you came back here for a visit! We still have some of the old faithfuls coming!
Will include an Escoffier theme for the Friday night (probably have to include an alternative "basic" theme for the plebs ) and I'll keep you posted! Should be good and already one or two of the folks coming have got their recipes!
All the best and safe travels
Margaret

 

[Channa]

For anyone that has never visited a magbrin meet, a beautiful location and well worth the effort,,,,I maintain Drew and Barnacle Bill led me astray, we had a whipsky tasting session from what little I remember !! Barnacle Bill akin to santa claus lots of fresh lobster etc,,,a very friendly meet,,I was made very welcome and the hosts Margaret and Angus proper people that are nice folk to meet.

Channa

 

[sasquatch]

I am really jealous,I would love an Escoffier or a Larousse! What about 608?

 

[magbrin]

Both recipes 50 and 500 still free so I shall treat you to a double whammy, I am sure you will enjoy both , the latter really fits in with your location.

The first is a garnish

Garniture jardinière.
Mixed vegetable garnish for joints.

Carrots and turnips cut into balls or diced and cut in consommé and tossed in butter, and peas, flagelots ( beans) and French beans cut into lozenges before being cooke din the usual way and tossed in butter, and small florets of cauliflower.

This garnish should be arranged on a serving dish in small heaps of alternating colour...Accompaniment a rather thick gravy. ( A channa tip , a tin of Baxters game soup added to a bisto makes an amazing gravy !!!)


The second recipe I smiled at ,some of you may remember my brush with the law when I shot a pigeon for my tea ....Underestimated meat in my world it really is tasty but anyway Escoffiers take on pigeon.

In principal only young but fully grown pigeons should be used, An old pigeon can only be used in a stew or forcemeat. ( do we ask for the birth certificate before despatching them ?)

Pigeonneaux a la bordelaise.
Bordeaux style pigeons

2 pigeon, seasoning .butter, 2 artichoke bottoms , 2 potatoes, Fried onion rings,fried parsley, 3 tbps of white wine, 3/4 pint of meat jelly ( I would suggest a stock always thicken it with corn flour) meat stock and lemon juice.

If you have time and cooking at home separate recipes for meat jelly and meat stock.

Anyrode, divide the pigeons in two flatten each half a little season and saute in butter.
Slice the artichoke bottoms and cut the potatoes into strips saute both and add to the pigeons..( for those that perhaps don't know saute is basically fry)

Put on to a serving dish with little heaps of artichoke bottoms,and potatoes interspersed with the onion rings and parsley

Add the white winwto the pan in which the pigeons were cooked, reduce to half adding the meat jelly and stock.

Boil for 2 minutes

Remove from the heat, add a little butter and lemon juice and pour over the pigeons..

Channa

Thanks. Need to get the pigeons so started training the dog this afternoon- he's learning to fly!

For anyone that has never visited a magbrin meet, a beautiful location and well worth the effort,,,,I maintain Drew and Barnacle Bill led me astray, we had a whipsky tasting session from what little I remember !! Barnacle Bill akin to santa claus lots of fresh lobster etc,,,a very friendly meet,,I was made very welcome and the hosts Margaret and Angus proper people that are nice folk to meet.

Channa

Thanks Channa, but I'm not sure who led who astray! None of you can remember!!

 

[Tonybvi]

Channa
We met at one of the early Magbrin meets and would love to see you up there again. We need a number for the June meet as Margaret will never let us forget if we don't participate! Sue asks for 77 but as I suspect this may be a starter or sauce or something can I please go for 544, hoping it's a main course.
Thanks
Tony

 

[Channa]

I am really jealous,I would love an Escoffier or a Larousse! What about 608?

Vol-au -vent de morilles a la chatelaine.

Creamed Morel, truffles 1 vol au vent case, soft boiled eggs, cream sauce


Prepare the morels with plenty of sauce and one third quantitiy of sliced truffles ( take out a second mortgage)

Pour into the vol au vent case and put soft boiled egg on top 1 per person. Cover lightly with cream sauce.

( Channa tip ....NEVER wash mushrooms always brush them with a pastry brush or kitchen towel. When cooked the flavour is far more intense)

Channa

 

[hotrats]

I have recently moved house, I mentioned I have a new cooker etc..albeit a 2 hob 26 litre oven. !! Probably use one of these on EHU or you could cook at home.

I have suggested time to ramp my game up a little bit and found my prized possession. It is a cookery book from Auguste Escoffier. Anyone who has worked in a kitchen will know of him the king of chefs and chef of Kings.

The book 818 pages, and some of the recipes are fascinating. so here is the bit of fun.

Recipes start at pages 18 - 818 .....hit me with a number and I shall post a recipe from that page Have a go at cooking it comment pictures etc...bit of fun

whos first?

Channa

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