2 Tb butter
2 1/2 to 3 pounds cut up chicken (I used thighs)
1/2 tsp salt
1/8 tsp pepper
1/4 cup cognac
3 cups young, full-bodied red wine
1 to 2 cups brown chicken stock, brown stock or canned beef bouillon
1/2 Tb tomato paste
2 cloves mashed garlic
1/4 tsp thyme
1 bay leaf
3 Tb flour
2 Tb softened butter
Sprigs of fresh parsley
1 1/2 Tb butter
1 1/2 Tb oil
Brown Braised Onions
1/2 cup stock or wine
12-24 pearl onions, peeled
Herb bouquet: parley, thyme, bay leaf
Cut the bacon into "lardons" (rectangles 1/4 in across and 1 in long). Simmer for 10 min in water. Rinse in cool water and dry very well.
In a large dutch oven, saute the bacon in hot butter slowly until lightly browned. Then remove to a side dish.
Dry chicken very well and season with salt and pepper. Brown in the bacon fat on both sides. Then add bacon back to chicken, cover and cook slowly for 10 minute turning the chicken once.
Uncover, turn OFF the flame and pour in the cognac. Ignite with a match and shake the casserole gently for a few seconds until the flames subside.
Place casserole back on flame and pour wine and just enough stock to cover chicken. Stir in tomato paste, garlic and herbs. Bring to a simmer for about 30 minutes until chicken is tender and cooked through.
While the chicken is cooking, prepare the onions and mushrooms.
For the onions, allow the butter and oil to bubble in a skillet and add the onions. Saute for about 10 minutes on moderate heat so they begin to brown. Add stock, wine and herb bouquet and and slowly cook for 40-50 minutes until onions are tender and liquid has evaporated (for the most part).
For the mushrooms, in a separate skillet saute mushrooms in oil and butter until lightly browned.
As the chicken is simmering, skim the fat off the top. Raise the heat and boil rapidly, reducing the liquid to about 2-3 cups. Discard bay leaf.
Now to make the thickening agent, the "beurre manie". In a small bowl, blend together the flour and butter to form a paste. (Mine didn't get very pastey though). Add to the not liquid in the casserole and beat with a while whip thoroughly to its mixed very well.
Add the onions and mushrooms to the casserole and baste with the sauce. Before serving, bring to a slow simmer so everything is heated through.
Makes about 5 cups, serving 6 to 8 people
A 3-quart porcelain or stainless steel mixing bowl
A wire whip or electric beater
4 egg yolks
¾ cup instant sugar (very finely granulated)
¼ cup orange liqueur
A pan of not-quite-simmering water
A basin of cold water
Beat the egg yolks and sugar together until mixture is thick, pale yellow, and falls back upon itself forming a slowly dissolving ribbon. Beat in the orange liqueur. Then set mixing bowl over the not-quite-simmering water and continue beating for 3 to 4 minutes the mixture is foamy and too hot for your finger. Then beat over cold water for 3 to 4 minutes until the mixture is cool and again forms the ribbon. It will have the consistency of mayonnaise.
6 ounces or squares semi-sweet baking chocolate
4 Tb strong coffee
6 ounces or 1 ½ sticks softened unsalted butter
A small saucepan
Optional: ¼cup finely diced, glazed orange peel
Melt chocolate with coffee over hot water. Remove from heat and beat in the butter a bit at a time to make a smooth cream. Beat the chocolate into the egg yolks and sugar, then beat in the optional orange peel.
4 egg whites
Pinch of salt
1 Tb granulated sugar
Beat the egg whites and salt until soft peaks are formed; sprinkle on the sugar and beat until stiff peaks are formed. Stir one-fourth of the egg whites into the chocolate mixture. Fold in the rest.
Turn into serving dish, dessert cups, or petits pots. Refrigerate for at least 2 hours or overnight.
2 cups vanilla-flavored crème anglaise (custard sauce), or lightly whipped cream sweetened with powdered sugar
Pass the sauce or whipped cream separately.
VARIATION – MOLDED MOUSSE
Turn the preceding mousse into a lightly oiled, 6-cup ring hold. Cover with oiled, waxed paper. Chill for 3 to 4 hours until well set. Remove paper, dip mold for 1 second in very hot water, and unmold on a chilled serving dish. Fill centre of mousse with crème anglaise or lightly whipped creamed.
Or use the charlotte Malakoff system, lining a cylindrical mold with ladyfingers dipped in orange liqueur.
To assemble the dessert:
Place the prepared mousse in the refrigerator for about 30 minutes so that it can set up a bit before it goes into the mold.
While the mousse is chilling, lightly oil the pan.
Tear off a piece of waxed paper 16 inches long. Fold it in half and then in half again. Fit this strip down inside the contour of the pan, leaving a few inches of overhang on both sides.
Trace the bottom of the charlotte pan on a piece of stiff cardboard. Cut out the circle and fit it into the bottom of the pan.
Cut another circle of waxed paper, and place it inside the pan, on top of the circle of cardboard.
Add just enough chilled mousse to cover the bottom of the pan.
Arrange the ladyfingers so that they overlap each other just slightly.
Add the rest of the mousse. Tap the pan lightly on the counter so that the mousse will settle. Try to resist licking your “impeccably clean fingers”.
Cover with plastic wrap and put in the freezer for 3 to 4 hours.
If you used a 7-cup pan like I did, you will need to use a sharp knife to trim off the top of the ladyfingers (above the mousse). If you used a 6-cup pan like the recipe suggests, you’ll need to cut off the top of the ladyfingers that will be jutting above the edge of the pan.
Dip the pan into a basin of hot water for 10 seconds. Lift gently on the strips of waxed paper on both sides to ensure the dessert is completely free from the pan.
½ teaspoon homemade Madras curry powder
Scant ¼ teaspoon hot chilli powder
3 tablespoons finely chopped onion
1 teaspoon finely chopped ginger
Small handful finely chopped fresh coriander (cilantro) + more to garnish
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