Poulet au vinaigre
(serves 4)
1 3-lb. broiler, cut into serving pieces.
18 whole shallots, peeled and blanched
3 tbsp. sweet butter
3 tbsp. olive or other cooking oil
1/3 cup red wine vinegar
1/4 cup Madeiera (Sercial)
2 tbsp. cognac
1 cup demi glace (brown sauce)
1 bouquet garni
several grindings white pepper
1/4 tsp. salt
1/2 tsp. sugar
1/2 tsp. tarragon
2 tbsp. chopped parsley
Blanch whole shallots in boiling water 5 to 6 minutes; drain and set aside.
Heat butter and oil in heavy 12-inch skillet (with lid) until
bubbling. Dry chicken parts with paper towels and brown over high
flame, turning to keep color even. Lower flame to simmer; add
shallots. Cook 10 minutes, uncovered. Drain grease from pot. Add
vinegar, Madeira, brown sauce, salt, pepper, sugar, tarragon and
bouquet garni (2 sprigs parsley tied together with half a bay leaf).
Cover tightly and simmer about 50 minutes, until chicken is tender.
Remove bouquet garni. Warm cognac, spoon over chicken and flambé. When
the flames subside, transfer chicken to warm serving platter. Sprinkle
with chopped parsley and serve with new potatoes in butter and whole
green beans.
Wine Suggestion: Fleurie; Moulin a Vent.
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Belgian endive soufflé
1 cup chopped Belgian endive
3 tbsp. butter
3 tbsp. flour
1 cup hot milk
1 tbsp. minced shallots
4 large eggs, separated
3/4 cup grated Swiss cheese
1/2 tsp. salt
1/8 tsp. white pepper
1/8 tsp. grated nutmeg
dash of cayenne pepper
Preheat oven to 400 degrees F.
Butter a 6-cup soufflé mold and sprinkle insides with 1/4 cup of the grated Swiss cheese.
Blanch whole endive, drain and chop.
Separate eggs, placing whites with salt in large bowl.
Melt butter in 3-quart saucepan and sauté shallots briefly, stirring. Add flour and stir with wire whisk over low flame 2 to 3 minutes. Off heat. Add hot milk, stirring with whisk until smooth. Return to low heat. Cook, stirring 2 to 3 minutes. Add seasoinings and remaining grated cheese, stirring until cheese melts. Off heat. Add egg yolks, stirring. Return to low heat 2 to 3 minutes. Off heat. Add endive.
Whip egg whites until stiff and fold gently into soufflé mixture. Pour mixture into soufflé dish and bake, lowering heat to 375 degrees F. 30 to 40 minutes, until puffed and brown. Serve at once.