Read Online Julia's Kitchen Wisdom by Julia Child - Free Book Online Page A
Authors: Julia Child
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the liquid. Set over moderate heat and bring to the slow boil, basting the liver and onions with the sauce for a minute or two. The liver is done when just lightly springy to the touch.
Fillets of Sole Meunière
For 4 fillets up to ½ inch thick and 5 to 6 ounces each. Just before sautéing, season the fish with salt and pepper and turn in flour, shaking off excess. Heat the butter and oil in the pan until the butter foam begins to subside, lay in the fillets, and sauté for about a minute on each side, just until the fish begins to take on a light springiness to the touch. Do not overcook—if the fish flakes, it is overdone. Remove to a hot platter, and sprinkle a tablespoon of minced fresh parsley over the fish. Rapidly wipe the pan clean with paper towels (so flourresidue will not speckle the butter to come—or use a fresh pan). Heat 2 tablespoons of unsalted butter in the pan, swishing it about and letting it brown lightly. Remove the pan from heat, squeeze in the juice of half a lemon, and, if you wish, toss in a spoonful of capers before spooning the hot butter over the fish.
Thick Pork Chops
When your meat is thicker than ½ inch, it takes longer to cook, which means you could be burning the outside before the inside is done. You have two choices. Either brown the meat on both sides and set it in its pan in a 375°F oven to finish cooking—which works very well for steaks, chops, and fish—or brown the meat over high heat, then cover-cook it to finish more slowly, as it simmers in its sauce.
For 4 pork chops about 1¼ inches thick. First give them a ½-hour dry marinade by rubbing in a little salt and pepper, allspice, and dried thyme. Dry them off and brown them on both sides. Then pour around them ¾ cup of dry white vermouth, ½ cup of chicken broth, and 2 tablespoons of minced shallots. Cover the pan and let simmer slowly, basting rapidly every 4 to 5 minutes, until the meat is done to the medium stage—faintly pink. The best way to test is to make a slit in one chop close to the bone. Remove the chops to hot plates, and spoon excess fat out of the pan. Reduce the liquid to a syrup and pour over the chops.
Thick Veal Chops
Cook them the same way as the pork chops, but omit the spice marinade. A bit of tarragon would go nicely in the simmering liquid, and it will want a swish of butter after it has reduced to its sauce consistency.
Sauté of Beef Tenderloin
Cut the meat into 2-inch chunks—you will probably want 3 chunks, or about 6 ounces, per serving. After drying them off, toss and brown them on all sides for several minutes in hot butter and oil, until beginning to take on springiness to the touch—they should remain rare. Remove to a side dish and season with salt and pepper. Deglaze the pan with ¼ cup of dry Madeira or port, and pour in ½ cup of heavy cream. Return the meat to the pan. Bring to the simmer for a very few minutes, basting meat with the sauce as it thickens lightly. Serve on hot plates and decorate with sprigs of fresh parsley.
Sauté of Pork Tenderloin
Use the same system for pork tenderloin, but give it the dry-spice marinade suggested for the thick pork chops above. You may wish to omit the cream finish, using chicken stock instead.
Chicken Sautéed in White Wine
For 2½ to 3 pounds of chicken parts, serving 4 people. Brown the chickenpieces on all sides in hot butter and oil. Remove the wings and breasts, which need less cooking. Season legs and thighs, cover the pan, and continue to cook over moderate heat for another 10 minutes, turning once. Season the white meat and return it to the pan. Stir in 1 tablespoon minced shallots, ⅔ cup chicken broth, ½ cup dry white wine or vermouth, and ½ teaspoon dried tarragon or Provençal herbs (see box below). Cover the pan and cook at the slow simmer 5 to 6 minutes more, turn, and baste the chicken pieces with pan juices, then continue cooking until tender—about 25 minutes in all. Remove the chicken to a hot platter. Spoon off
Fillets of Sole Meunière
For 4 fillets up to ½ inch thick and 5 to 6 ounces each. Just before sautéing, season the fish with salt and pepper and turn in flour, shaking off excess. Heat the butter and oil in the pan until the butter foam begins to subside, lay in the fillets, and sauté for about a minute on each side, just until the fish begins to take on a light springiness to the touch. Do not overcook—if the fish flakes, it is overdone. Remove to a hot platter, and sprinkle a tablespoon of minced fresh parsley over the fish. Rapidly wipe the pan clean with paper towels (so flourresidue will not speckle the butter to come—or use a fresh pan). Heat 2 tablespoons of unsalted butter in the pan, swishing it about and letting it brown lightly. Remove the pan from heat, squeeze in the juice of half a lemon, and, if you wish, toss in a spoonful of capers before spooning the hot butter over the fish.
Thick Pork Chops
When your meat is thicker than ½ inch, it takes longer to cook, which means you could be burning the outside before the inside is done. You have two choices. Either brown the meat on both sides and set it in its pan in a 375°F oven to finish cooking—which works very well for steaks, chops, and fish—or brown the meat over high heat, then cover-cook it to finish more slowly, as it simmers in its sauce.
For 4 pork chops about 1¼ inches thick. First give them a ½-hour dry marinade by rubbing in a little salt and pepper, allspice, and dried thyme. Dry them off and brown them on both sides. Then pour around them ¾ cup of dry white vermouth, ½ cup of chicken broth, and 2 tablespoons of minced shallots. Cover the pan and let simmer slowly, basting rapidly every 4 to 5 minutes, until the meat is done to the medium stage—faintly pink. The best way to test is to make a slit in one chop close to the bone. Remove the chops to hot plates, and spoon excess fat out of the pan. Reduce the liquid to a syrup and pour over the chops.
Thick Veal Chops
Cook them the same way as the pork chops, but omit the spice marinade. A bit of tarragon would go nicely in the simmering liquid, and it will want a swish of butter after it has reduced to its sauce consistency.
Sauté of Beef Tenderloin
Cut the meat into 2-inch chunks—you will probably want 3 chunks, or about 6 ounces, per serving. After drying them off, toss and brown them on all sides for several minutes in hot butter and oil, until beginning to take on springiness to the touch—they should remain rare. Remove to a side dish and season with salt and pepper. Deglaze the pan with ¼ cup of dry Madeira or port, and pour in ½ cup of heavy cream. Return the meat to the pan. Bring to the simmer for a very few minutes, basting meat with the sauce as it thickens lightly. Serve on hot plates and decorate with sprigs of fresh parsley.
Sauté of Pork Tenderloin
Use the same system for pork tenderloin, but give it the dry-spice marinade suggested for the thick pork chops above. You may wish to omit the cream finish, using chicken stock instead.
Chicken Sautéed in White Wine
For 2½ to 3 pounds of chicken parts, serving 4 people. Brown the chickenpieces on all sides in hot butter and oil. Remove the wings and breasts, which need less cooking. Season legs and thighs, cover the pan, and continue to cook over moderate heat for another 10 minutes, turning once. Season the white meat and return it to the pan. Stir in 1 tablespoon minced shallots, ⅔ cup chicken broth, ½ cup dry white wine or vermouth, and ½ teaspoon dried tarragon or Provençal herbs (see box below). Cover the pan and cook at the slow simmer 5 to 6 minutes more, turn, and baste the chicken pieces with pan juices, then continue cooking until tender—about 25 minutes in all. Remove the chicken to a hot platter. Spoon off
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