Master Class #17 | 11:20 am | 6 December 2004
Mastering the Art of French Cooking, vol. 1
Catching up on some miscellaneous dishes of the past week:
Filet de Poisson à la Bretonne, p. 211
Fish Filets Poached in White Wine and a Julienne of Vegetables
A variation on Filets de Poisson Bercy aux Champignons, this gained much from the addition of the leeks, celery and carrots. HOT BUTTERY DAMN, this was great! I poached the fish in 3/4c. white wine and 1/4c. clam juice. Remember to serve this with rice (I didn’t) to soak up the saucy goodness.
Quiche aux Fruits de Mer, pp 149-50.
Shrimp, Crab or Lobster Quiche
Russ handled this one, and we used canned clams. I think this might be better with a less assertive fish and a teensy dash of cayenne. The crust was awesome, and we have three more in the fridge, so I’m looking forward to more savory, eggy pie this week.
Bifteck Sauté Bercy, pp 295-95.
Steak with Shallot and White Wine Sauce
I’m going to try this again — it came out kind of bad. The culprit? Probably the brand of vermouth we had on hand — Stock. After dinner, I leafed through all my Cooks Illustrateds; I knew I had seen a taste test of vermouth, and they pretty much condemned every brand but Gallo and Noilly Pratt… calling Stock metallic, acidic and weird. Stay tuned for a rematch.
