Aces High Bulletin Board
General Forums => The O' Club => Topic started by: straffo on March 20, 2005, 12:09:06 PM
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A blanc de poulet is likely a "chicken breast"
It look like that (http://www.cyberbilly.com/meathenge/images/feb04/ChickBreast.jpeg)
(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.
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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
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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) (http://www.amazon.com/exec/obidos/ASIN/0609609718/ref=sib_rdr_dp/103-6069089-2115810)
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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 :)