Recipes through the Ages The Scent of Bay Rum Poularde Derby

England 1900

butter

rice

100 g of foie gras

100 g of truffles

1 dl of veal stock

salt

pepper

500 g of lean beef

500 g of veal shank

100 g of carrots

75 g of onions butter

2 dl 1/2 of wine

Madeira bouquet garni

For the garnish: 6 large Port wine truffles 6 escalopes of foie gras

For the sauce: cooking base of the Madeira chicken chicken

Steps Stuff the chicken with rice in mixed butter with 100 grams of foie gras and 100 grams of diced truffles and lightly browned in butter, and moistened with a decilitre of veal stock, very reduced, all well seasoned with salt and pepper. Trousser the chicken as a starter; bard it. Put it in a braising pan on a braising base prepared with 500 grams of lean beef cut into large cubes, 500 grams of veal shank cut into sections, 100 grams of carrots and 75 grams of diced onions, all browned buttered. Add a bouquet garni. Season; drizzle with a little melted butter. Cover on the stove; bake for twenty minutes, basting often. Add 2 and a half deciliters of Madeira wine. Cook on moderate heat for an hour, watering often. Drain the chicken, skid it and unbrid it, and frost it when entering the oven. Garnish: Six large peeled truffles cooked in Port wine; six foie gras cutlets sautéed in butter. Sauce: Deglaze the chicken's cooking base with Madeira wine; wet with brown veal stock that is not too bound and consumed. Boil for a few minutes; switch to Chinese. Reduce this sauce to a good consistency, and strain it again. Dressing: Place the chicken on a long dish, on a sandwich bread crouton, fried in butter, fixed at the mark. Arrange the toppings around; drizzle with a little sauce, and serve with the rest of this sauce in a gravy boat. Six large peeled truffles cooked in Port wine; six foie gras cutlets sautéed in butter. Sauce: Deglaze the chicken's cooking base with Madeira wine; wet with brown veal stock that is not too bound and consumed. Boil for a few minutes; switch to Chinese. Reduce this sauce to a good consistency, and strain it again. Dressing: Place the chicken on a long dish, on a sandwich bread crouton, fried in butter, fixed at the mark. Arrange the toppings around; drizzle with a little sauce, and serve with the rest of this sauce in a gravy boat. Six large peeled truffles cooked in Port wine; six foie gras cutlets sautéed in butter. Sauce: Deglaze the chicken's cooking base with Madeira wine; wet with brown veal stock that is not too bound and consumed. Boil for a few minutes; switch to Chinese. Reduce this sauce to a good consistency, and strain it again. Dressing: Place the chicken on a long dish, on a sandwich bread crouton, fried in butter, fixed at the mark. Arrange the toppings around; drizzle with a little sauce, and serve with the rest of this sauce in a gravy boat. and pass it again. Dressing: Place the chicken on a long dish, on a sandwich bread crouton, fried in butter, fixed at the mark. Arrange the toppings around; drizzle with a little sauce, and serve with the rest of this sauce in a gravy boat. and pass it again. Dressing: Place the chicken on a long dish, on a sandwich bread crouton, fried in butter, fixed at the mark. Arrange the toppings around; drizzle with a little sauce, and serve with the rest of this sauce in a gravy boat.

Cooking through the Ages The Scent of Bay Rum Provencal Sables

Book 2 of the Abercromby Scandal continuing the story from The Scent of Blue Lotus

England 1900 with a stop in France for the clothes of course

1 stick of unsalted butter (8 tablespoons), room temperature

1/2 teaspoon Kosher salt

1/2 cup finely grated good Parmesan cheese

1 tablespoon fresh rosemary leaves, chopped

1 tablespoon fresh thyme leaves, chopped

1 egg

1 cup unbleached all-purpose flour

Directions

In a mixer fitted with the paddle attachment, cream together the butter, salt, cheese, and herbs until just combined. Scrape down the sides of the bowl with a silicone spatula, and add the egg. Mix until just combined. It will look a bit curdled.

Add the flour, and run the machine just until the dough comes together (you can’t see any dry flour), and not a second more. Turn the dough out onto a big sheet of plastic wrap, and knead two to three times, so the dough has no air pockets or cracks. Roll the dough, using the plastic wrap, into a 10-inch log. Refrigerate for 2 hours.

Preheat the oven to 350°F. Cut the ragged ends off the log of dough, and then slice into 1/4-inch rounds. Place the rounds on a parchment-lined baking sheet, and bake until the edges of the sablés are just golden, 15-17 minutes. Let stand 5 minutes outside to cool, then transfer to a wire rack. Serve with lots of rosé!

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