Read Online Mastering the Art of French Cooking, Volume 2 by Julia Child - Free Book Online
Authors: Julia Child
Ads: Link
prevent it from curdling. Gradually beat it back into the hot sauce, and set sauce over moderate heat. Stir slowly with a wooden spoon, reaching all over bottom of pan until sauce thickens and comes almost to the simmer. If sauce seems too thick, stir in a little more cream or stock. Taste very carefully for seasoning, adding salt, pepper, drops of lemon juice, and so forth if you feel them necessary. Proceed immediately to the next step.
serving:
The optional fish decorations, such as whole shrimp, lobster shells, mussels, etc.
2 to 3 Tb minced fresh parsley and or chervil
12 to 18 canapés (triangles of crustless homemade-type white bread sautéed in clarified butter)
Warm soup plates
Gently fold the hot sauce into the warm fish in the tureen. Float optional fish decorations on top and sprinkle the herbs over all. Serve as soon as possible, ladling the stew into hot plates and adding a canapé or two to each portion. This is eaten with large soup spoon, knife, and fork.
(*) AHEAD-OF-TIME NOTE : May be completed a day before, serving in the marmite instead of a tureen. When cold, cover and refrigerate; heat slowly to below the simmer before serving. Like a good New England chowder or lobster stew, it gains in flavor when made in advance.
BOURRIDE
[Provençal Fish Stew with Aïoli —Garlic Mayonnaise]
This marvelous fish dinner from Provence is for garlic lovers only, as the big chunksof fish are cooked in a broth that is then enriched with egg yolks and a mayonnaise into which at least 1 large clove of garlic per person has been puréed. Like bouillabaisse , the fish is served on a platter and the enriched broth in a tureen, but both are eaten together in soup plates. This is such a rich dish we suggest you serve it for lunch, and you will want nothing else but perhaps a bit of green salad and fresh fruit. You will need a strong, dry white wine, such as a Côtes-du-Rhône or Pinot Blanc.
For 6 to 8 people as a main course
1) Preliminaries—may be done several hours before final cooking the fish:
3 to 4 lbs. assorted lean, firm-fleshed white fish, such as those suggested here
Prepare the fish as described, cutting it into chunks or steaks about 3 inches in diameter and 1 to 1½ inches thick. Refrigerate until cooking time.
the cooking broth:
1 cup each of sliced onions, carrots, and white of leek (or additional onion)
3 to 4 Tb olive oil
A heavy-bottomed 7- to 8- quart flameproof casserole or kettle
2 medium tomatoes, chopped
2 to 3 quarts fish trimmings, bones, heads; or 2 to 3 cups fish; or 1 quart clam juice
3 quarts water (2 quarts if you use clam juice)
2 cups dry white wine or 1½ cups dry white French vermouth
2 imported bay leaves
¼ tsp each of thyme, fennel, and dried orange peel
2 large cloves of garlic, unpeeled, halved
2 large pinches saffron flowers
1½ Tb salt (none if you use clam juice)
Cook the vegetables in oil over low heat for 8 to 10 minutes, until tender but not browned. Add the tomatoes and cook 2 minutes, then add all the rest of the ingredients. Bring to the simmer, skimming occasionally, and simmer partially covered for 40 minutes. Strain into a bowl, wash out casserole, and return the stock to it. Correct seasoning, adding salt if necessary.
(*) AHEAD-OF-TIME NOTE : If prepared in advance, cover when cool and refrigerate.
the aïoli mayonnaise:
⅓ cup stale crumbs from homemade-type unsweetened white bread
Wine vinegar
A heavy 2½-quart mixing bowl or a mortar
A wooden pestle, masher, or heavy ladle (for pounding)
6 to 8 cloves garlic and garlic press
½ tsp salt
6 egg yolks (2 now, the rest later)
1½ to 2 cups olive oil
A large wire whip
White or Cayenne pepper
Moisten crumbs with a tablespoon or two of vinegar and pound to a paste in the bowl. Purée garlic through press into the paste and continue pounding several minutes until absolutely smooth. Add salt and 2 of the egg yolks and pound until mixture is very thick and sticky. Then begin pounding and
serving:
The optional fish decorations, such as whole shrimp, lobster shells, mussels, etc.
2 to 3 Tb minced fresh parsley and or chervil
12 to 18 canapés (triangles of crustless homemade-type white bread sautéed in clarified butter)
Warm soup plates
Gently fold the hot sauce into the warm fish in the tureen. Float optional fish decorations on top and sprinkle the herbs over all. Serve as soon as possible, ladling the stew into hot plates and adding a canapé or two to each portion. This is eaten with large soup spoon, knife, and fork.
(*) AHEAD-OF-TIME NOTE : May be completed a day before, serving in the marmite instead of a tureen. When cold, cover and refrigerate; heat slowly to below the simmer before serving. Like a good New England chowder or lobster stew, it gains in flavor when made in advance.
BOURRIDE
[Provençal Fish Stew with Aïoli —Garlic Mayonnaise]
This marvelous fish dinner from Provence is for garlic lovers only, as the big chunksof fish are cooked in a broth that is then enriched with egg yolks and a mayonnaise into which at least 1 large clove of garlic per person has been puréed. Like bouillabaisse , the fish is served on a platter and the enriched broth in a tureen, but both are eaten together in soup plates. This is such a rich dish we suggest you serve it for lunch, and you will want nothing else but perhaps a bit of green salad and fresh fruit. You will need a strong, dry white wine, such as a Côtes-du-Rhône or Pinot Blanc.
For 6 to 8 people as a main course
1) Preliminaries—may be done several hours before final cooking the fish:
3 to 4 lbs. assorted lean, firm-fleshed white fish, such as those suggested here
Prepare the fish as described, cutting it into chunks or steaks about 3 inches in diameter and 1 to 1½ inches thick. Refrigerate until cooking time.
the cooking broth:
1 cup each of sliced onions, carrots, and white of leek (or additional onion)
3 to 4 Tb olive oil
A heavy-bottomed 7- to 8- quart flameproof casserole or kettle
2 medium tomatoes, chopped
2 to 3 quarts fish trimmings, bones, heads; or 2 to 3 cups fish; or 1 quart clam juice
3 quarts water (2 quarts if you use clam juice)
2 cups dry white wine or 1½ cups dry white French vermouth
2 imported bay leaves
¼ tsp each of thyme, fennel, and dried orange peel
2 large cloves of garlic, unpeeled, halved
2 large pinches saffron flowers
1½ Tb salt (none if you use clam juice)
Cook the vegetables in oil over low heat for 8 to 10 minutes, until tender but not browned. Add the tomatoes and cook 2 minutes, then add all the rest of the ingredients. Bring to the simmer, skimming occasionally, and simmer partially covered for 40 minutes. Strain into a bowl, wash out casserole, and return the stock to it. Correct seasoning, adding salt if necessary.
(*) AHEAD-OF-TIME NOTE : If prepared in advance, cover when cool and refrigerate.
the aïoli mayonnaise:
⅓ cup stale crumbs from homemade-type unsweetened white bread
Wine vinegar
A heavy 2½-quart mixing bowl or a mortar
A wooden pestle, masher, or heavy ladle (for pounding)
6 to 8 cloves garlic and garlic press
½ tsp salt
6 egg yolks (2 now, the rest later)
1½ to 2 cups olive oil
A large wire whip
White or Cayenne pepper
Moisten crumbs with a tablespoon or two of vinegar and pound to a paste in the bowl. Purée garlic through press into the paste and continue pounding several minutes until absolutely smooth. Add salt and 2 of the egg yolks and pound until mixture is very thick and sticky. Then begin pounding and
Similar Books
