Author Topic: [BBQ] Blanc de poulet grillés (Read 188 times)

straffo · « **on:** March 20, 2005, 12:09:06 PM »

A blanc de poulet is likely a "chicken breast"
It look like that

(Did I say I love google ?

For 4 chicken breast :

Make a marinade with 10cm3 (1 decilitre) white wine + 1 oinion + one leaf laurier (laurus nobilis perhaps the translation is bay leaf ?) + 4 mashed garlic glove + salt + pepper + persil (petroselinum crispum)

Let the chicken in this marinade during 30/45 min
Grill on BBQ

Sauce : 100g butter + 4 mashed garlic glove + the juice of one lemon
Don't burn the butter

Serve with grilled half tomatoes + salad.

Curval · « **Reply #1 on:** March 20, 2005, 12:29:08 PM »

Straffo...I'd like some sauce recipes. Good authentic ones.

Creamy style ones for:
Chicken
Pork
Beef

Also may a good Bernaise sauce
etc etc etc

-dead- · « **Reply #2 on:** March 20, 2005, 01:21:53 PM »

Quote

Originally posted by Curval
Straffo...I'd like some sauce recipes. Good authentic ones.

Creamy style ones for:
Chicken
Pork
Beef

Also may a good Bernaise sauce
etc etc etc

Larousse Gastronomique (French porno for foodies)

straffo · « **Reply #3 on:** March 20, 2005, 01:49:33 PM »

Quote

Originally posted by Curval
Straffo...I'd like some sauce recipes. Good authentic ones.

Creamy style ones for:
Chicken
Pork
Beef

Also may a good Bernaise sauce
etc etc etc

For beef you can't be wrong with a sauce Bordelaise :
4 échalotes
20 centilitre red wine
1 spoon cream
250 g butter
salt + pepper.

Slice as thin as you can the Echalotes ,put in the saucepan with the wine.
Let reduce at middle fire (feu moyen) during 5 min so the wine can evaporate

With soft fire (feu doux) add cream and mix with a whisk then add the butter (in small bits) not stoping mixing !.

Serve

For Pork and chicken I've somewhere a curry sauce with grapewine I need to test