Master Class, Menu #15 | 10:50 am | 22 November 2004
Mastering the Art of French Cooking, vol. 1
This wasn’t actually all served at once: the vegetable and dessert were served with a repeat of Poulet Rôti à la Normande. Whatever.
Bifteck Sauté Béarnaise, p. 295
Pan-Broiled Steak with Béarnaise Sauce
Hotchacha hotchacha! Easy and delicious, plus, bonus! Leftover sauce to make Eggs Benendict on Sunday morning.
Céleri-rave Braisé, pp. 492-3
Braised Celeriac
When I was done with the braising, I mashed them into some potatoes (as suggested). This turned out to be interesting — not quite great, though — perhaps more celeriac in the mix next time, or simply pureéd on their own.
Bavarois au Chocolat, p. 599
Chocolate Bavarian Cream
This is an oxymoron of a dish: light, airy, lush, rich. This turned out much better than the earlier orange Bavarian, which somehow had a slight graininess to it. Bavarians really should be poured into individual serving dishes before setting, as a slab of loose chocolate foam makes for unattractive plating, no matter how good it is.
