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October 11, 2005
Classical Cuisine - Week Two
For the second week of Classical Cuisine we had three courses. Appetizer, Soup and Entree.
The soup was Consomme Alexandra, Chicken Consomme with a Chicken Forcemeat Quenelle Garnish.
The appetizer (on the left) was Coquille de Lotte. Duchesse Potatoes formed a shell for Monkfish topped with Mornay Sauce and parmesan cheese. Duchesse Potatoes are basically mashed potatoes that are piped out of a pastry bag into shapes and then baked until golden brown. A Mornay sauce is a thick cheese sauce.
The Entree, Supreme de Volaille Belle Helene, had three layers to it. On the bottom was a fried crouton that was topped with an Asparagus Croquette (Ham, Mushrooms & Asparagus together with a thick veloute, that was rolled in bread crumbs and fried). On top of the Croquette was a Chicken Supreme (just a fancy word for a chicken breast). The entire entree was topped with a beurre noisette, which is just butter cooked until its brown.
Posted by FutureFoodTVStar at October 11, 2005 10:54 PM
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