Poulet A La Dauphinoise (chicken In The Dauphine Style) Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
220 gram: Shelled walnuts *,
2 kilo: Roasting chicken, jointed
85 gram: Butter,
3 tbsp: Walnut oil,
110 gram: Smoked bacon, cut in strips
1 medium: Onion, chopped
5: Shallots, chopped
1: Garlic clove, finely chopped
500 gram: Small ceps,
1: Bouquet garni,
Salt & pepper,
4 tbsp: Brandy or marc,
120 milliliter: Port,
1: Egg yolk,
2 tbsp: Cream,
Directions:
NB * or 36 nuts in their shells, shelled carefully
"Walnut orchards are one of the beauties of the Dordogne and Corrze,
and of many other parts of southern France such as the Dauphin. The
rough grey-walled enclosures of green grass, the smooth silver-grey
of the trunks, and the yellowing green of the leaves in autumn have a
soothing quietness as one drives along the country lanes. Mostly the
walnuts will be sold to French and foreign commercial bakers, like
Fullers (the Dauphin includes Grenoble, Montelimar and Gap, which
are all famous for their confectionery), and to housewives, but some
will be turned into a black liqueur, crme de noix, or crushed for
walnut oil. Once this was much used by painters, but I imagine that
the price caused them to turn to cheaper substitutes long ago.
Nowadays walnut oil is a luxury for the knowledgeable cook. Put it at
the top of your list of things to bring back from France; its
expensive there, but in England the price seems to jump beyond
contemplation. I found this recipe in a French periodical; its
combination of walnuts, walnut oil and ceps is unusual and good."
When preparing this dish, it is wise to cope with the walnuts well
in advance. Choose a peaceful moment, when you can listen to the
radio or talk to a friend. Pour boiling water over the shelled nuts,
leave them for a few moments, then drain them and remove the fine
skins. The fresher the walnuts, the easier this job is - this is
really an autumn dish when ceps are in the woods, and the first
walnuts arrive from France. I wont deny that this is a fiddly job,
but its worth the trouble because the skins can spoil dishes of this
kind with their bitter flavour. Set aside half a dozen of the nicest
pieces for final decoration, and put the rest in a bowl beside the
other ingredients.
Brown the chicken in half the butter and all the walnut oil, in a
large frying pan. Remove to a dish and keep warm. Put the bacon into
the pan, and when it colours, remove to the dish of chicken. Finally
cook the onion, shallots and garlic in the butter and oil. when they
are ready, return the chicken and bacon to the pan. Be careful never
to burn the fat, or the flavour of the juices will be spoilt.
Meanwhile cook the ceps in the rest of the butter, and put them
into the frying pan with the chicken. Add the walnuts and the
bouquet. Flame with half the brandy or marc, then pour in the port.
Cover and simmer about half an hour, or less if the chicken is cooked
sooner.
Meanwhile beat up the egg yolk with the cream and remaining brandy.
When the chicken is cooked, arrange it on a serving dish with the
ceps, bacon and walnuts. Strain the cooking juices into a pan and
thicken with the egg mixture. Cook a moment or two without boiling
and pour over the chicken. Decorate with the reserved nuts.
Recipe "The Mushroom Feast" Jane Grigson
MMed IMH c/o Georges Home BBS 2:323/4.4
Source from luhu.jp
"Walnut orchards are one of the beauties of the Dordogne and Corrze,
and of many other parts of southern France such as the Dauphin. The
rough grey-walled enclosures of green grass, the smooth silver-grey
of the trunks, and the yellowing green of the leaves in autumn have a
soothing quietness as one drives along the country lanes. Mostly the
walnuts will be sold to French and foreign commercial bakers, like
Fullers (the Dauphin includes Grenoble, Montelimar and Gap, which
are all famous for their confectionery), and to housewives, but some
will be turned into a black liqueur, crme de noix, or crushed for
walnut oil. Once this was much used by painters, but I imagine that
the price caused them to turn to cheaper substitutes long ago.
Nowadays walnut oil is a luxury for the knowledgeable cook. Put it at
the top of your list of things to bring back from France; its
expensive there, but in England the price seems to jump beyond
contemplation. I found this recipe in a French periodical; its
combination of walnuts, walnut oil and ceps is unusual and good."
When preparing this dish, it is wise to cope with the walnuts well
in advance. Choose a peaceful moment, when you can listen to the
radio or talk to a friend. Pour boiling water over the shelled nuts,
leave them for a few moments, then drain them and remove the fine
skins. The fresher the walnuts, the easier this job is - this is
really an autumn dish when ceps are in the woods, and the first
walnuts arrive from France. I wont deny that this is a fiddly job,
but its worth the trouble because the skins can spoil dishes of this
kind with their bitter flavour. Set aside half a dozen of the nicest
pieces for final decoration, and put the rest in a bowl beside the
other ingredients.
Brown the chicken in half the butter and all the walnut oil, in a
large frying pan. Remove to a dish and keep warm. Put the bacon into
the pan, and when it colours, remove to the dish of chicken. Finally
cook the onion, shallots and garlic in the butter and oil. when they
are ready, return the chicken and bacon to the pan. Be careful never
to burn the fat, or the flavour of the juices will be spoilt.
Meanwhile cook the ceps in the rest of the butter, and put them
into the frying pan with the chicken. Add the walnuts and the
bouquet. Flame with half the brandy or marc, then pour in the port.
Cover and simmer about half an hour, or less if the chicken is cooked
sooner.
Meanwhile beat up the egg yolk with the cream and remaining brandy.
When the chicken is cooked, arrange it on a serving dish with the
ceps, bacon and walnuts. Strain the cooking juices into a pan and
thicken with the egg mixture. Cook a moment or two without boiling
and pour over the chicken. Decorate with the reserved nuts.
Recipe "The Mushroom Feast" Jane Grigson
MMed IMH c/o Georges Home BBS 2:323/4.4
Source from luhu.jp