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Andy Lynes

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  1. Andy Lynes
    You know Michael Winner!? (Is he going to direct the film version of "Kitchen Confidential"?)
  2. Andy Lynes
    Search this site for el Bulli as we have a great of information about the restaurant, both on the forums and on The Daily Gullet. Also try Jay Rayners new article on Heston Blumenthal as your starter for 10.
  3. Andy Lynes
    Marco, I've enjoyed reading about your restaurant on your website and in Fat Guy's excellent report on eGullet. Bond Girl's pictorial made me very hungry indeed. You say on the website that your food "is rooted in the classical cooking of Tuscany, presented in a fresh, modern way". Is there a dish on your current menu that you think illustrates this approach particularly well?
  4. Andy Lynes
    I've just started a thread about the peculiar OFM results here.
  5. Andy Lynes
    The acid test will surely be if Keller ever appears in "Chef's Theatre".
  6. Andy Lynes
    Well, as most of them were raised in a cardboard box in the middle of the M1, I thought it was best to elaborate.
  7. Andy Lynes
    A splendid belated birthday blow out lunch at Chez Bruce on Tuesday this week. The restaurant was quite busy, with numbers inflated due to the current FT offer and with Bruce in the kitchen and Jason in the dining room, the place was on top form. The £23.50 lunch menu was almost identical to the £32.50 dinner menu currently online at the website. I chose the Oeuf en meurette with warm saucisson en brioche whilst Gill went for Assiette of charcuterie with foie gras parfait and celeriac rémoulade. The ouef was accurately poached and sat on a generous slab of what I guess was ham hock. The bourgignone style sauce was rich and deeply flavoured. A slice of the brioche with saucisson running through was served on the side. The assiette was as generously portioned and impressive as ever and included duck ham, a country style terrine and pork rillette as well as the remoulade and velvery parfait. We were drinking a Collioure 1997, “Clos du Moulin” Domaine du Mas Blanc, Pyrenées (£38.00) which went well with all the dishes but hit the button with a very rich dish of Sauté of calf’s offal and veal with celeriac purée and meat juices. Gill's red mullet with crab and scallop lasagna, bisque sauce and chives was another winner, although she felt the crab and scallop mousse that filled the lasagna was a little on the eggy side. A hot chocolate pudding with praline parfait (a menu staple) which I accompanied with a glass of Banyuls 1985 and a passionfruit tartlet concluded a very memorable meal. The food at Chez Bruce has hit somewhat of a high point at the moment, which Bruce attributes partly to a successful working relationship between himself and head chef Matt Christmas.
  8. Andy Lynes
    Enjoyed another fine meal earlier this week, with some Bourgogne Rouge Domaine de l'Arlot going down equally well with Roast Fillet of Beef, Choux Farci of Braised Beef Shin, Shallot Purée, Red Wine Sauce and a good selection of British and French cheeses including a fantatic coleeney from Tipperary. A glass of 10 year old Maury echoed the flavours of cherry and maple syrup served with the yoghurt sorbet pre dessert, and some Pacherenc Du Vic Bilh Chateau d'Aydie Moelleux 2000 (a nicely balanced dessert wine from Madiran) finished off the evening very nicely indeed. No 3 York Place is I think a true gastronomic restaurant. There is always something interesting happening on the plate and in the glass and Denis and his team are more than willing to share their knowledge to help you enjoy and appreciate the experience even more. Denis appears never to be resting on his laurels and is his own harshest critic, which can only be good for his customers.
  9. Andy Lynes
    A new "fine dining" restaurant is due to open in Leeds just off of Boar Lane in Trevelyan Square. My understanding is that it will have a ground floor bar and basement restaurant with 25 covers and will serve "molecular gastronomy". The chef I believe has worked 6 months in el Bulli and 6 months with John Campbell at The Vineyard and is now planning to bring the modern style to Yorkshire in luxury surroundings, for example wine will be served in Riedel glasses, there will be linen and fine crockery and cutlery. I'll post more information, such as opening date (due to be March this year) prices, menu and contact information when I can.
  10. Andy Lynes
    If stars have been carried over (e.g. MPW from Harveys to Hyde Park) its been where there has been only a short break in trading during a relocation of a business. With Aikens, he's been out of circulation for a couple of years. I don't know of any establishment in the UK at least going into the guide above one star.
  11. Andy Lynes
    ...and so I believe would Aikens. Its rumoured that he was hopping mad not to have been awarded 2 stars straight off the bat this year and wrote a letter of complaint to Michelin.
  12. Andy Lynes
    Three's some more information about the book at the restaurant's website including the fact that the very talented Jason Lowe is its photographer.
  13. Andy Lynes
    UK members may like to know that a London version of this show is being planned. I have no idea who might be involved or when it might open at this stage, but when I have more details I'll let you know. If they persaude Ramsay to be invoved, I'm booking a ticket.
  14. Andy Lynes
    Iron Chef is now back on Challenge TV in the UK everyday at 7.00pm for the remainder of February at least.
  15. Andy Lynes
    All done with natural light. It clouded over at one point during the shoot and Jason simply upped his exposure time to 6 seconds to compensate.
  16. Andy Lynes
    You could interview a chef for example and quite easily not ask him about the make of stove in his kitchen or the knives he prefers to use. However, the choices a photographer makes about the equipment he uses could be deemed to be part of the creative process as they have such a profound effect on the finished product. I found it difficult to make a clear distinction, but also I anticipated that readers would simply be curious about Jason's gear. The fact that he uses so little, i.e. no lights, just one camera and one lens for the entire shoot, no filters etc is indicitive of his "keep it simple" approach that you can see in his photographs.
  17. Andy Lynes
    The Big List of Omelettes (to accompany the forthcoming omelettes unit of the class) This contribution is courtesy of Jack Lang (Jackl10): <P><b>Omelettes</b></P> <TABLE BORDER CELLSPACING=0 CELLPADDING=3 WIDTH=80%> <TR><TD WIDTH="10%" > <P><b>Name</TD> <TD WIDTH="30%" > <P><b>Mixed with eggs</b></TD> <TD WIDTH="30%" > <P><b>Filling</b></TD> <TD WIDTH="30%" > <P><b>Garnish</b></TD> </TR> <TR><TD > <P>Agnes Sorel</TD> <TD > </TD> <TD > <P>Chopped mushrooms with chicken puree</TD> <TD > <P>Roundels of tongue</P> <P>Thread of meat glaze</TD> </TR> <TR><TD > <P>Americaine</TD> <TD > </TD> <TD > <P>Diced tomato tossed in butter</TD> <TD > <P>Rashers of bacon</TD> </TR> <TR><TD > <P>Anadalouse</TD> <TD > </TD> <TD > <P>Tomatoes and peppers</TD> <TD > <P>Fried onions</TD> </TR> <TR><TD > <P>Archiduc</TD> <TD > </TD> <TD > <P>Chicken livers tossed in butter; demi-glace</TD> <TD > <P>Archiduc sauce</TD> </TR> <TR><TD > <P>Benedictine</TD> <TD > </TD> <TD > <P>Truffled Brandade</TD> <TD > <P>Thread of cream</TD> </TR> <TR><TD > <P>Bonne-Femme</TD> <TD > <P>Bacon dice</P> <P>Chopped mushrooms</P> <P>Onion softened in butter</TD> <TD > </TD> <TD > </TD> </TR> <TR><TD > <P>Bouchere</TD> <TD > </TD> <TD > <P>Poached meat marrow; demi-glace</TD> <TD > <P>Slices of marrow; thread of demiglace</TD> </TR> <TR><TD > <P>Boulonnnaise</TD> <TD > </TD> <TD > <P>Poache soft fish roe with Maitre d’hotel butter</TD> <TD > </TD> </TR> <TR><TD > <P>Bourguigonne</TD> <TD > </TD> <TD > <P>Snails or walnuts</TD> <TD > <P>Chopped parsley</TD> </TR> <TR><TD > <P>Bretonne</TD> <TD > <P>White of leeks, onions, mushrooms cooked in butter</TD> <TD > </TD> <TD > </TD> </TR> <TR><TD > <P>Brillat-Savarin</TD> <TD > </TD> <TD > <P>Dice of woodcock and truffles</TD> <TD > <P>Thread of demi-glace</TD> </TR> <TR><TD > <P>Bruxelloise</TD> <TD > </TD> <TD > <P>Braised chicory with cream</TD> <TD > <P>Cream</TD> </TR> <TR><TD > <P>Champignons</TD> <TD > <P>Chopped mushrooms</TD> <TD > <P>Chopped mushrooms</TD> <TD > <P>Slices of mushroom</TD> </TR> <TR><TD > <P>Chartes</TD> <TD > <P>Chopped tarragon</TD> <TD > </TD> <TD > <P>Tarragon leaves; demi-glace</TD> </TR> <TR><TD > <P>Chasseur</TD> <TD > </TD> <TD > <P>Chicken livers and mushrooms in Madeira sauce</TD> <TD > <P>Split the omelette to shoe the filling</TD> </TR> <TR><TD > <P>Chatelaine</TD> <TD > <P> </P> <P> </P> <P>Dice of artichoke bottoms and truffle</TD> <TD > <P>Cooked chestnuts with meat glaze</P> <P> </P> <P> </TD> <TD > <P>Onion cream sauce</TD> </TR> <TR><TD > <P>Chevreuse</P> <P> aka Patti</TD> <TD > <P>Dice of artichoke bottoms and truffle and asparagus tips</TD> <TD > </TD> <TD > </TD> </TR> <TR><TD > <P>Choisy</TD> <TD > </TD> <TD > <P>Braised lettuce with cream</TD> <TD > <P>Thread of cream</TD> </TR> <TR><TD > <P>Clamart</TD> <TD > </TD> <TD > <P>Peas</TD> <TD > <P>Split and fill with peas</TD> </TR> <TR><TD > <P>Crecy</TD> <TD > </TD> <TD > <P>Carrot puree</TD> <TD > <P>Slices of carrot, cream</TD> </TR> <TR><TD > <P>Crevettes</TD> <TD > </TD> <TD > <P>Shrimp tails</TD> <TD > <P>Split and fill with shrimps</TD> </TR> <TR><TD > <P>Durand</TD> <TD > <P>Mushrooms and artichoke bottoms</TD> <TD > <P>Asparagus tips</TD> <TD > <P>Tomato demi-glace</TD> </TR> <TR><TD > <P>Espagnole</TD> <TD > <P>Tomato onion and pepper dice</TD> <TD > </TD> <TD > <P>Cook flat, tortilla style</TD> </TR> <TR><TD > <P>Fermiere</TD> <TD > <P>Ham and chopped parsley</TD> <TD > </TD> <TD > <P>Flat</TD> </TR> <TR><TD > <P>Fine-herbes</TD> <TD > <P>Chopped parsley, chives, tarragon, chervil</TD> <TD > </TD> <TD > </TD> </TR> <TR><TD > <P>Fleurs de Courge</TD> <TD > <P>Shredded zucchini blossoms, parsley softened in butter</TD> <TD > </TD> <TD > </TD> </TR> <TR><TD > <P>Florentine</TD> <TD > <P>Spinach cooked in butter</TD> <TD > </TD> <TD > </TD> </TR> <TR><TD > <P>Fond d’artichauts</TD> <TD > <P>Artichoke bottoms, chopped and tossed in butter</TD> <TD > </TD> <TD > <P>Demi-glace</TD> </TR> <TR><TD > <P>Forestiere</TD> <TD > </TD> <TD > <P>Morels and cepes cooked in butter</TD> <TD > <P>Demi-glace</TD> </TR> <TR><TD > <P>Grand-mere</TD> <TD > <P>Cubes of fried bread, parsley</TD> <TD > </TD> <TD > </TD> </TR> <TR><TD > <P>Hollandaise</TD> <TD > <P>Smoked salmon</TD> <TD > </TD> <TD > <P>Hollandaise</TD> </TR> <TR><TD > <P>Hongroise</TD> <TD > </TD> <TD > <P>Tomato and onions with paprika</TD> <TD > <P>Hongroise sauce</TD> </TR> <TR><TD > <P>Jambon</TD> <TD > <P>Ham diced</TD> <TD > </TD> <TD > <P>Lozenges of ham</TD> </TR> <TR><TD > <P>Jessica</TD> <TD > </TD> <TD > <P>Morels and asparagus tips, cream</TD> <TD > <P>Chateaubriand sauce</TD> </TR> <TR><TD > <P>Jets de Houblon</TD> <TD > </TD> <TD > <P>Hop shoots, cream</TD> <TD > <P>Thread of cream</TD> </TR> <TR><TD > <P>Joinville</TD> <TD > </TD> <TD > <P>Shrimp tails, mushrooms (truffle)</TD> <TD > <P>Shrimp sauce</TD> </TR> <TR><TD > <P>Jurassiene</TD> <TD > <P>Diced cooked bacon, chopped chives</TD> <TD > <P>Shredded sorrel tossed in butter</TD> <TD > </TD> </TR> <TR><TD > <P>Lard (bacon)</TD> <TD > <P>Dice of bacon</TD> <TD > </TD> <TD > <P>Rashers of fried bacon</TD> </TR> <TR><TD > <P>Limousine</TD> <TD > <P>Dice of cooked potatoes and ham </TD> <TD > </TD> <TD > </TD> </TR> <TR><TD > <P>Lorraine</TD> <TD > <P>Dice of fried bacon, thin slices of gruyere cheese, chopped chives</TD> <TD > </TD> <TD > </TD> </TR> <TR><TD > <P>Lyonnaise</TD> <TD > <P>Chopped onions softened in butter</TD> <TD > </TD> <TD > </TD> </TR> <TR><TD > <P>Maria</TD> <TD > <P>Lyonnaise plus chopped parsley</TD> <TD > </TD> <TD > </TD> </TR> <TR><TD > <P>Massena</TD> <TD > </TD> <TD > <P>Artichoke bottoms tomato sauce</TD> <TD > <P>Slices of marrow, meat glace, bearnaise sauce</TD> </TR> <TR><TD > <P>Mascotte</TD> <TD > <P>Artichoke bottoms, potatoes, truffle</TD> <TD > </TD> <TD > <P>Demi-glace</TD> </TR> <TR><TD > <P>Mexicaine</TD> <TD > <P>Mushrooms, julienne of peppers, </TD> <TD > <P>Tomato dice</TD> <TD > <P>Tomato demi-glace</TD> </TR> <TR><TD > <P>Mirelle</TD> <TD > </TD> <TD > <P>Tomatoes with garlic</TD> <TD > <P>Cream sauce with saffron</TD> </TR> <TR><TD > <P>Monselet</TD> <TD > </TD> <TD > <P>Mushrooms, truffle, foie gras</TD> <TD > <P>Asparagus tips, mushroom, truffle</TD> </TR> <TR><TD > <P>Morilles</TD> <TD > </TD> <TD > <P>Morels, demi-glace</TD> <TD > </TD> </TR> <TR><TD > <P>Moules</TD> <TD > </TD> <TD > <P>Mussels in Marniere sauce</TD> <TD > </TD> </TR> <TR><TD > <P>Mousseline</TD> <TD > <P>Separate white and yolk, beat whites stiff, mix yolk with salt and cream , mix and cook. Serve immediately</TD> <TD > </TD> <TD > </TD> </TR> <TR><TD > <P>Mousserons</TD> <TD > </TD> <TD > <P>Mousseron mushrooms, demi-glace</TD> <TD > </TD> </TR> <TR><TD > <P>Nantua</TD> <TD > </TD> <TD > <P>Crayfish tails, Nantua sauce</TD> <TD > <P>Crayfish, Thread of Nantua sauce</TD> </TR> <TR><TD > <P>Nature (palin omellete)</TD> <TD > </TD> <TD > </TD> <TD > </TD> </TR> <TR><TD > <P>Normande</TD> <TD > </TD> <TD > <P>Poached oysters</TD> <TD > <P>Normande sauce</TD> </TR> <TR><TD > <P>Oiselle</TD> <TD > <P>Shredded sorrel tossed in butter</TD> <TD > </TD> <TD > </TD> </TR> <TR><TD > <P>Ostendaise</TD> <TD > </TD> <TD > <P>Mussel, mushrooms, truffle, Nantua sauce</TD> <TD > <P>Thread of Nantua sauce</TD> </TR> <TR><TD HEIGHT=46> <P>Parisienne</TD> <TD HEIGHT=46> <P>Dice of potatoes and truffle</TD> <TD > </TD> <TD > </TD> </TR> <TD > <P>Parmentier</TD> <TD > <P>Sauteed potato</TD> <TD > </TD> <TD > </TD> </TR> <TR><TD > <P>Parmesan</TD> <TD > <P>Grated parmesan</TD> <TD > </TD> <TD > </TD> </TR> <TR><TD > <P>Paysanne</TD> <TD > <P>Dice of cooked bacon and potatoes cooked in butter, shredded sorrel, pinch of chervil</TD> <TD > </TD> <TD > <P>Make it flat and thick</TD> </TR> <TR><TD > <P>Perigord</TD> <TD > <P>Dice of truffle</TD> <TD > </TD> <TD > <P>Perigord sauce</TD> </TR> <TR><TD > <P>Poites d’Asperges</TD> <TD > <P>Asparagus tips</TD> <TD > </TD> <TD > <P>Asparagus tips</TD> </TR> <TR><TD > <P>Portugaise, aka Tomates</TD> <TD > </TD> <TD > <P>Tomato paste</TD> <TD > <P>Tomato sauce</TD> </TR> <TR><TD > <P>Prelats</TD> <TD > </TD> <TD > <P>Poached soft fish roe, shrimp tail, Normande sauce, crayfish butter</TD> <TD > <P>Normande sauce with crayfish butter</TD> </TR> <TR><TD > <P>Princesse</TD> <TD > <P>Diced chicken, asparagus tips</TD> <TD > </TD> <TD > <P>Asparagus, truffle, thread of cream</TD> </TR> <TR><TD > <P>Provencale</TD> <TD > </TD> <TD > <P>Diced tomato with garlic</TD> <TD > <P>Provencale sauce</TD> </TR> <TR><TD > <P>Reform</TD> <TD > </TD> <TD > <P>Dice of tongue, truffle, gherkins, egg white, cohered with red currant jelly and poivrade sauce</TD> <TD > <P>Poivrade sauce with red currant jelly</TD> </TR> <TR><TD > <P>Reine</TD> <TD > </TD> <TD > <P>Chicken puree</TD> <TD > <P>Thread of cream</TD> </TR> <TR><TD > <P>Richemont</TD> <TD > </TD> <TD > </TD> <TD > <P>Half morels and slices of truffle.</P> <P>Madeira sauce</TD> </TR> <TR><TD > <P>Rognons</TD> <TD > </TD> <TD > <P>Dice of kidneys, Madeira sauce</TD> <TD > </TD> </TR> <TR><TD > <P>Rossisni</TD> <TD > </TD> <TD > <P>Foie Gras, truffles</TD> <TD > <P>Foie Gras</TD> </TR> <TR><TD > <P>Salvator</TD> <TD > <P>Julienne of truffles, ham and mushrooms</TD> <TD > </TD> <TD > </TD> </TR> <TR><TD > <P>Savoyarde</TD> <TD > <P>Slices of potato cooked in butter, gruyere cheese</TD> <TD > </TD> <TD > <P>Must be flat</TD> </TR> <TR><TD > <P>Soubise</TD> <TD > </TD> <TD > <P>Onion puree</TD> <TD > <P>Soubise (onion) sauce</TD> </TR> <TR><TD > <P>Suissesse</TD> <TD > <P>Grated gruyere</TD> <TD > </TD> <TD > <P>Cheese and grill</TD> </TR> <TR><TD > <P>Thon</TD> <TD > <P>Tuna in oil</TD> <TD > </TD> <TD > <P>Anchovy butter</TD> </TR> <TR><TD > <P>Truffes</TD> <TD > <P>Dice of truffles</TD> <TD > </TD> <TD > <P>Slices of truffles</P> <P>Thread of meat glaze</TD> </TR> <TR><TD > <P>Turque</TD> <TD > </TD> <TD > <P>Chicken livers cooked in butter; Madeira sauce</TD> <TD > <P>Split and fill cavity with more livers</P> <P>Madeira sauce</TD> </TR> <TR><TD > <P>Vichy</TD> <TD > </TD> <TD > <P>Vichy carrots</TD> <TD > </TD> </TR> <TR><TD HEIGHT=84> <P>Victoria</TD> <TD > </TD> <TD > <P>Lobster and truffles</TD> <TD HEIGHT=84> <P>More lobster and truffles, Victoria Sauce</TD> </TR> </TABLE> <P>N.B Truffle flavour can be imparted more economically by using truffle oil.</P>
  18. Andy Lynes
    Glad you enjoyed it. It really was a pleasure to research and write. Jason's a very nice man who has a reassuringly straightforward approach to his art/craft. He was great fun to be around and apporves of the article, although he really is mystified as to why I included the technical detail. I thought it essential in order to give a rounded picture of what he does and how he does it, but he sees it as entirely irrelevant and uninteresting.
  19. Andy Lynes
    <p>The Big List of Hard-Cooked Egg Dishes </p> <p>The following has been adapted by Jack Lang from various sources, including La Repertoire de La Cuisine: The major number of named egg dishes are four-layer affairs: A base, mainly for easy handling. Often this is a tartlet shell, or a croustarde (fried bread) but can be omitted, or for a plated service something loose, like rice or pasta. A filling The egg, traditionally soft boiled or poached, or hard-boiled and halved. The sauce or covering, and possible an additional garnish. A few plated dishes have a separate contrasting sauce surrounding, or the egg half covered in two contrasting sauces. I have here translated “Sauce Supreme” to “Cream sauce”, “Soubise” to Onion Sauce “Sauce Allemande” to brown sauce. I have also converted “Thick gravy” to demi-glace. </p> <P><b>Hard-cooked Eggs</b></P> <TABLE BORDER CELLSPACING=0 CELLPADDING=3 WIDTH=80%> <TR><TD WIDTH="10%"> <P> <b>Name </b></TD> <TD WIDTH="15%"> <P> <b>Base </b></TD> <TD WIDTH="25%"> <P> <b>Filling </b></TD> <TD WIDTH="50%"> <P> <b>Sauce/Finish </b></TD> </TR> <TR> <TD> <P>Africaine</TD> <TD> <P>Toast</TD> <TD> <P>Ham, pilau rice, tomato dice</TD> <TD> </TD> </TR> <TR> <TD> <P>Alsacienne</TD> <TD> <P>Tartlet</TD> <TD> <P>Sauerkraut, ham</TD> <TD> </TD> </TR> <TR> <TD> <P>Americaine</TD> <TD> <P>Half tomato</TD> <TD> </TD> <TD> <P>Americaine (lobster and tomato) Sauce</TD> </TR> <TR> <TD> <P>Anglaise</TD> <TD> <P>Toast</TD> <TD> </TD> <TD> <P>Grated cheese, cayenne; Grill</TD> </TR> <TR> <TD> <P>Anversoise</TD> <TD> <P>Tartlet</TD> <TD> <P>Hop shoots </TD> <TD> <P>Cream sauce</TD> </TR> <TR> <TD> <P>Archiduc</P> </TD> <TD> <P>Croustadines (fried bread)</P> <P> </P> <P> </P> <P>Tartlet </TD> <TD> <P> </P> <P> </P> <P> </P> <P> </P> <P>Chicken livers</TD> <TD> <P>Archiduc (sour cream and paprika) sauce. Created by Paillard for Edward II of Hungary</P> <P>Hongroise sauce</P> <P>(chopped onions, paprika, in cream sauce)</TD> </TR> <TR> <TD> <P>Argenteuil</TD> <TD> <P>Tartlet</TD> <TD> <P>Asparagus tips</TD> <TD> <P>Cream sauce with asparagus puree</TD> </TR> <TR> <TD> <P>Armenonville</TD> <TD> <P>Brioche</TD> <TD> <P>Asparagus tips and diced carrots</TD> <TD> <P>Cream sauce with sherry</TD> </TR> <TR> <TD> <P>Aurore</TD> <TD> <P>Croustadines (fried bread)</TD> <TD> </TD> <TD> <P>Aurore sauce (tomatoed Béchamel)</TD> </TR> <TR> <TD> <P>Beauregard</TD> <TD> <P>Tartlet</TD> <TD> <P>Egg plat (Aubergine) puree</TD> <TD> <P>Tomato demi-glace</TD> </TR> <TR> <TD> <P>Belle Helene</TD> <TD> <P>Croquettes of asparagus tips</TD> <TD> </TD> <TD> <P>Supreme (cream) sauce</TD> </TR> <TR> <TD> <P>Benedictine</P> <P> </P> <P> </TD> <TD> <P>Tartlet</P> <P> </P> <P>Muffin</TD> <TD> <P>Brandade of salt cod</P> <P> </P> <P>Slice of tongue</TD> <TD> <P>Cream sauce, Truffle</P> <P>Hollandise</TD> </TR> <TR> <TD> <P>Berceau</TD> <TD> <P>Hollowed out baked potato</TD> <TD> <P>Chicken mincemeat with cream</TD> <TD> <P>Aurore sacue (tomato Bechamel)</TD> </TR> <TR> <TD> <P>Begere</TD> <TD> <P>Lamb (minced)</TD> <TD> </TD> <TD> <P>Mornay, glazed</TD> </TR> <TR> <TD> <P>Bignon</TD> <TD> <P>Chicken forcemeat, poached</TD> <TD> </TD> <TD> <P>Tarragon veloute, tarragon leaf garnish</TD> </TR> <TR> <TD> <P>Bohemienne</TD> <TD> <P>Crouton</TD> <TD> <P>Ham julienne (truffle)</TD> <TD> <P>Mornay (cheese) sauce, glazed</TD> </TR> <TR> <TD> <P>Boieldieu</TD> <TD> <P>Tartlets</TD> <TD> <P>Chicken, Foie Gras</TD> <TD> <P>Veloute</TD> </TR> <TR> <TD> <P>Bombay</P> <P>(also Cingalese)</TD> <TD> </TD> <TD> </TD> <TD> <P>Curry sauce</TD> </TR> <TR> <TD> <P>Bonvalet</TD> <TD> <P>Crouton</TD> <TD> <P>Supreme (cream)</TD> <TD> <P>Tomato Bernaise</TD> </TR> <TR> <TD> <P>Bourgigone</TD> <TD> <P>Crouton</TD> <TD> <P>Cook egg in red wine</TD> <TD> <P>Red wine sauce</TD> </TR> <TR> <TD> <P>Bragance</TD> <TD> </TD> <TD> <P>Tomato confit</TD> <TD> <P>Bernaise sauce; thread of glace</TD> </TR> <TR> <TD> <P>Bretonne</TD> <TD> <P>Tartlet</TD> <TD> <P>Onion puree</TD> <TD> <P>Meat glace, parsley</TD> </TR> <TR> <TD> <P>Bruxelloise</TD> <TD> <P>Tartlet</TD> <TD> <P>Braised chicory</TD> <TD> <P>Cream sauce, glazed</TD> </TR> <TR> <TD> <P>Cambridge</TD> <TD> <P>Courgette (zucchini) or marrow, hollowed</TD> <TD> <P>Chicken Puree</TD> <TD> <P>Vientienne Sauce</P> <P>(White wine, tarragon vinegar, herb butter)</TD> </TR> <TR> <TD> <P>Cardinal</TD> <TD> <P>Tartlet</TD> <TD> <P>Dice of lobster</TD> <TD> <P>Cardinal sauce (bechamel with lobster butter); Garnish with lobster eggs</TD> </TR> <TR> <TD> <P>Cendrillopn</TD> <TD> <P>Scooped out baked potatoes</TD> <TD> <P>Cheese</TD> <TD> <P>Mornay sauce; slice of truffle</TD> </TR> <TR> <TD> <P>Chantilly</TD> <TD> <P>Croustarde (Fried bread)</TD> <TD> <P>Lentil puree</TD> <TD> <P>Chantilly sauce, cold (Mayo with lemon juice, whipped cream)</TD> </TR> <TR> <TD> <P>Chartres</TD> <TD> <P>Crouton</TD> <TD> </TD> <TD> <P>Tarragon aspic; decorate with tarragon leaves</TD> </TR> <TR> <TD> <P>Chabaisenne</TD> <TD> <P>Croustarde (Fried bread)</TD> <TD> <P>French bean puree</TD> <TD> <P>Cream sauce; dice of tomato</TD> </TR> <TR> <TD> <P>Chasseur</TD> <TD> <P>Tartlet</TD> <TD> <P>Chicken livers and mushrooms</TD> <TD> <P>Chasseur sauce: demi-glace with white wine with mushrooms and shallots</TD> </TR> <TR> <TD> <P>Chatelaine</TD> <TD> <P>Tartlet</TD> <TD> <P>Chestnuts</TD> <TD> <P>White creamed Onion sauce</TD> </TR> <TR> <TD> <P>Chivry</TD> <TD> <P>Tartlet</TD> <TD> <P>Herb puree</TD> <TD> <P>Chicken veloute with herbs</TD> </TR> <TR> <TD> <P>Clamart</TD> <TD> <P>Tartlet</TD> <TD> <P>Green pea puree</TD> <TD> <P>Cream sauce</TD> </TR> <TR> <TD> <P>Colbert</TD> <TD> <P>Tartlet</TD> <TD> <P>diced vegetables</TD> <TD> <P>Colbert sauce: Chicken glaze with tarragon and butter</TD> </TR> <TR> <TD> <P>Conde</TD> <TD> <P>Toast</TD> <TD> <P>Red haricot bean puree</TD> <TD> <P>Meat aspic, parsley</TD> </TR> <TR> <TD> <P>Comtesse</TD> <TD> <P>Tartlets</TD> <TD> <P>Fresh peas and asparagus tips</TD> <TD> <P>Cream sauce</TD> </TR> <TR> <TD> <P>Continental</TD> <TD> <P>Foie gras</TD> <TD> </TD> <TD> <P>Perigourd sauce (truffles0</TD> </TR> <TR> <TD> <P>Crecy</TD> <TD> <P>Brioche</TD> <TD> <P>Carrot puree</TD> <TD> <P>Cream sauce with fancy carrot shapes</TD> </TR> <TR> <TD> <P>Dalmont</TD> <TD> <P>Croutons</TD> <TD> <P>Foie Gras</TD> <TD> <P>Tomato Madeira sauce</TD> </TR> <TR> <TD> <P>Daumont</TD> <TD> <P>Mushroom</TD> <TD> <P>Crayfish (prawn)</TD> <TD> <P>Nantua sauce</TD> </TR> <TR> <TD> <P>Diane</TD> <TD> </TD> <TD> <P>Game and mushroom puree</TD> <TD> <P>Madeira sauce</TD> </TR> <TR> <TD> <P>Doriac</TD> <TD> <P>Slices of tongue</TD> <TD> </TD> <TD> <P>Cream sauce</TD> </TR> <TR> <TD> <P>Dino</TD> <TD> <P>Crouton</TD> <TD> <P>Julienne of chicken and mushroom</TD> <TD> <P>Curry sauce</TD> </TR> <TR> <TD> <P>Duchesse</TD> <TD> <P>Duchesse potato</TD> <TD> </TD> <TD> <P>Thickened gravy</TD> </TR> <TR> <TD> <P>Flamande</TD> <TD> <P>Tartlet</TD> <TD> <P>Brussels sprout puree</TD> <TD> <P>Cream sauce; garnish with small or shredded sprout</TD> </TR> <TR> <TD> <P>Fedora</TD> <TD> <P>Croustades</TD> <TD> <P>Foie Gras and truffles</TD> <TD> <P>Cream sauce</TD> </TR> <TR> <TD> <P>Flora</TD> <TD> <P>Croustade</TD> <TD> </TD> <TD> <P>Half with tomato sauce, half with cream sauce; chopped parsley on the tomato and chopped truffle on the cream side</TD> </TR> <TR> <TD> <P>Floreal</TD> <TD> <P>Croustade</TD> <TD> <P>Green pea puree</TD> <TD> <P>Cream sauce with chopped parsley</TD> </TR> <TR> <TD> <P>Florentine</TD> <TD> <P>Croustades</TD> <TD> <P>Spinach</TD> <TD> <P>Mornay (cheese) sauce, glazed</TD> </TR> <TR> <TD> <P>Forestiere</TD> <TD> <P>Duchess potato Croustade (fried)</TD> <TD> <P>Morels tossed in butter</TD> <TD> <P>Demi-glace, morels, parsley</TD> </TR> <TR> <TD> <P>Georgette</TD> <TD> <P>Scooped baked potato</TD> <TD> <P>Lobster in Americaine sauce</TD> <TD> <P>Mornay (Cheese) sauce, glazed</TD> </TR> <TR> <TD> <P>Grand Duc</TD> <TD> <P>Croustades (fried bread)</TD> <TD> <P>Asparagus tips</TD> <TD> <P>Mornay (Cheese) sauce, glazed</TD> </TR> <TR> <TD> <P>Gratin</TD> <TD> <P>Croustades (fried bread)</TD> <TD> </TD> <TD> <P>Mornay (Cheese) sauce, glazed</TD> </TR> <TR> <TD> <P>Gribouis</TD> <TD> <P>Croustades (fried bread)</TD> <TD> <P>Mushrooms</TD> <TD> <P>Demi-glace</TD> </TR> <TR> <TD> <P>Grilles Diable</TD> <TD> </TD> <TD> <P>Rolled in melted butter and bread crumbs: deep fried</TD> <TD> <P>Diable (hot) Sauce</TD> </TR> <TR> <TD> <P>Halevy</TD> <TD> <P>Tartlet</TD> <TD> <P>Half tomato puree</P> <P>Half chicken puree</TD> <TD> <P>Half tomato sauce</P> <P>Thread of meat glaze</P> <P>Half cream sauce</TD> </TR> <TR> <TD> <P>Heloise</TD> <TD> <P>Fried crouton</TD> <TD> <P>Tomato puree</TD> <TD> <P>Brown sauce with diced chicken, tongue, truffle</TD> </TR> <TR> <TD> <P>Henri IV</TD> <TD> <P>Croustades (fried bread</TD> <TD> </TD> <TD> <P>Bearnaise</TD> </TR> <TR> <TD> <P>Hollandaise</TD> <TD> <P>Croustades (fried bread)</TD> <TD> <P>Salmon</TD> <TD> <P>Hollandaise</TD> </TR> <TR> <TD> <P>Hussard</TD> <TD> <P>Half roasted tomato</TD> <TD> <P>Chopped onions and ham with meat glaze</TD> <TD> <P>Cream sauce, cayenne</TD> </TR> <TR> <TD> <P>Indienne</TD> <TD> <P>Rice</TD> <TD> </TD> <TD> <P>Curry</TD> </TR> <TR> <TD> <P>Infante</TD> <TD> <P>Tartlet</TD> <TD> <P>Truffled mushroom puree</TD> <TD> <P>Mornay (Cheese) sauce, glazed</TD> </TR> <TR> <TD> <P>Italienne</TD> <TD> <P>Spaghetti</TD> <TD> </TD> <TD> <P>Tomato sauce</TD> </TR> <TR> <TD> <P>Laperouse</TD> <TD> </TD> <TD> <P>Pure of artichoke bottoms</TD> <TD> <P>Cream Sauce</TD> </TR> <TR> <TD> <P>La Valliere</TD> <TD> <P>Tartlet</TD> <TD> <P>Sorrel Puree with cream</TD> <TD> <P>Cream sauce, asparagus tips</TD> </TR> <TR> <TD> <P>Lithuanienne</TD> <TD> </TD> <TD> <P>Mushroom Puree</TD> <TD> <P>Preigueux (truffle) sauce</TD> </TR> <TR> <TD> <P>Lorette</TD> <TD> <P>Croustade of Dauphin Potatoes</TD> <TD> <P>Asparagus tips</TD> <TD> <P>Demi-glace</TD> </TR> <TR> <TD> <P>Madras</TD> <TD> <P>Tarlet</TD> <TD> <P>Rice</TD> <TD> <P>Curry</TD> </TR> <TR> <TD> <P>Maintenon</TD> <TD> </TD> <TD> <P>Mushroom puree</TD> <TD> <P>Onion Sauce, glazed</TD> </TR> <TR> <TD> <P>Malmaison</TD> <TD> <P>Tartlet</TD> <TD> <P>Peas, French beans, asparagus tips, cream</TD> <TD> <P>Bearnaise, tarragon and chervil</TD> </TR> <TR> <TD> <P>Marivaux</TD> <TD> <P>Sweet corn with cream</TD> <TD> </TD> <TD> <P>Marivaux sauce</P> <P>(veal demi-glace with Mirepoix of vegetables?)</TD> </TR> <TR> <TD> <P>Massena</TD> <TD> <P>Artichoke bottoms</P> </TD> <TD> <P>Roundels of marrow</P> <P>Bernaise sauce</TD> <TD> <P>Tomato sauce</P> <P>Parsley</TD> </TR> <TR> <TD> <P>Massenet</TD> <TD> </TD> <TD> <P>Anna potato</TD> <TD> <P>Cream sauce with french bean puree</TD> </TR> <TR><TD WIDTH="25%" HEIGHT=40> <P>Mentonnnaise</TD> <TD WIDTH="25%" HEIGHT=40><P></P></TD> <TD WIDTH="25%" HEIGHT=40> <P>Leeks, julienne</TD> <TD WIDTH="25%" HEIGHT=40> <P>Cream sauce</TD> </TR> <TR> <TD> <P>Metternich</TD> <TD> <P>Artichoke bottoms</TD> <TD> <P>Julienne of tongue cohered with Veloute</TD> <TD> <P>Mornay (cheese) Sauce</TD> </TR> <TR><TD WIDTH="25%" HEIGHT=48> <P>Mignon</TD> <TD WIDTH="25%" HEIGHT=48> <P>Artichoke bottoms</TD> <TD WIDTH="25%" HEIGHT=48> <P>Green peas and shrimps in butter</TD> <TD WIDTH="25%" HEIGHT=48> <P>Shrimp sauce</TD> </TR> <TR> <TD> <P>Milanaise</TD> <TD> <P>Tartlets</TD> <TD> <P>Maccaroni</TD> <TD> <P>Cream sauce</TD> </TR> <TR> <TD> <P>Mireille</TD> <TD> <P>Saffron rice</TD> <TD> </TD> <TD> <P>Cream sauce with saffron</P> <P>Tomato dice and small croutons</TD> </TR> <TR> <TD> <P>Mirepoix</TD> <TD> <P>Crouton</TD> <TD> <P>Slice of ham`</TD> <TD> <P>Madeira sauce with Mirepoix of vegetables</TD> </TR> <TR> <TD> <P>Mogador</TD> <TD> <P>Crouton of Marquise potato</TD> <TD> <P>Slices of tongue and truffle</TD> <TD> <P>Cream sauce with as puree of Foie Gras</TD> </TR> <TR> <TD> <P>Monsalet</TD> <TD> <P>Small Croustades (fried bread)</TD> <TD> </TD> <TD> <P>Tomatoed Madeira sauce with julienne of artichoke</TD> </TR> <TR> <TD> <P>Montglas</TD> <TD> <P>Tartlet</TD> <TD> <P>Ham, foie gras and truffle</TD> <TD> <P>Tomato half-glaze</TD> </TR> <TR> <TD> <P>Montmorency</TD> <TD> <P>Toast</TD> <TD> </TD> <TD> <P>Tomato cream sauce; artichoke bottoms filled with aparagus tp in cream</TD> </TR> <TR> <TD> <P>Mornay</TD> <TD> <P>Croustades</TD> <TD> </TD> <TD> <P>Mornay (cheese) sauce, grilled</TD> </TR> <TR> <TD> <P>Montrouge</TD> <TD> <P>Grilled Mushroom</TD> <TD> </TD> <TD> <P>Cream sauce with mushroom puree</TD> </TR> <TR> <TD> <P>Nantua</TD> <TD> <P>Tartlet</TD> <TD> <P>Crayfish tails (prawns)</TD> <TD> <P>Nantua (seafood) sauce</TD> </TR> <TR> <TD> <P>Nicoise</TD> <TD> <P>Potato slices browned in butter</TD> <TD> <P>French beans, tomato dice</TD> <TD> <P>Demi-glace</TD> </TR> <TR> <TD> <P>Ninon</TD> <TD> <P>Crouton or tartlet</TD> <TD> <P>Asparagus tips</TD> <TD> <P>Cream sauce, asparagus tips</TD> </TR> <TR> <TD> <P>Normande</TD> <TD> <P>Tartlets</TD> <TD> <P>Poached Oyster</TD> <TD> <P>Normande Sauce (fish veloute with oyster juice)</TD> </TR> <TR> <TD> <P>Orleans</P> <P> </TD> <TD> <P>Tartlet</P> <P> </P> <P> </P> <P>Tartlet</TD> <TD> <P>Diced chicken in tomato sauce</P> <P> </P> <P>Dice of marrow and truffles with demi-glace</TD> <TD> <P>Cream sauce blended with pistachio butter</P> <P>Colbert sauce: chicken glaze with tarragon</TD> </TR> <TR> <TD> <P>Orsay</TD> <TD> <P>Buttered toast</TD> <TD> </TD> <TD> <P>Chateaubriand sauce: demi glace with shallots, mushrooms, wine, parsley</TD> </TR> <TR> <TD> <P>Ostendaise</TD> <TD> <P>Croustades</TD> <TD> <P>Shrimps and diced mushrooms</TD> <TD> <P>Nantua (prawn and tomato) sauce</TD> </TR> <TR> <TD> <P>Otero</TD> <TD> <P>Scooped baked potato</TD> <TD> <P>Shrimps and diced mushrooms</TD> <TD> <P>Mornay (cheese) sauce, glazed</TD> </TR> <TR> <TD> <P>Pacha</TD> <TD> <P>Rice</TD> <TD> </TD> <TD> <P>Mornay (cheese) sauce, glazed</TD> </TR> <TR> <TD> <P>Paiva</TD> <TD> <P>Croustades</TD> <TD> <P>Mushroom puree</TD> <TD> <P>Mornay (cheese) sauce, glazed</TD> </TR> <TR> <TD> <P>Parisienne</TD> <TD> <P>Croustades</TD> <TD> </TD> <TD> <P>Half Mornay (chees sauce, half Nantua (seafood) sauce, separated by a line of small noisette potato</TD> </TR> <TR> <TD> <P>Patti</TD> <TD> <P>Tartlet</TD> <TD> <P>Artichoke puree</TD> <TD> <P>Cream sauce, sprinkled with chopped yolk of egg</P> <P>Created by Escoffier in honour of Adelina Patti, the opera singer and Diva, and some say his mistress</TD> </TR> <TR> <TD> <P>Perigourdine</TD> <TD> <P>Slice of truffle (!)</TD> <TD> </TD> <TD> <P>Perigourd (truffle) sauce</TD> </TR> <TR> <TD> <P>Petit-Duc</TD> <TD> <P>Large grilled mushroom</TD> <TD> </TD> <TD> <P>Chateaubriand sauce</TD> </TR> <TR> <TD> <P>Piemontaise</TD> <TD> <P>Minced lamb</TD> <TD> <P>Rice a la Piemontaise</TD> <TD> <P>Tomato sauce</TD> </TR> <TR> <TD> <P>Polonaise</TD> <TD> <P>Minced mutton</TD> <TD> </TD> <TD> <P>Polonaise sauce: breadcrumbs browned in butter with parsley</TD> </TR> <TR> <TD> <P>Pont-Biquet</TD> <TD> <P>Croustades</TD> <TD> <P>Turbot puree</TD> <TD> <P>Vientienne sauce: white wine with tarragon vinegar, and green (herb) butter</TD> </TR> <TR> <TD> <P>Portugaise</TD> <TD> <P>Roast half tomatoes</TD> <TD> </TD> <TD> <P>Portugaise sauce: (onions, tomato puree, meat glaze, parsley)</TD> </TR> <TR> <TD> <P>Princesse</TD> <TD> <P>Croustades</TD> <TD> <P>Asparagus tips with butter</TD> <TD> <P>Cream sauce</TD> </TR> <TR> <TD> <P>Rachel, aka Sans-Gene</P> </TD> <TD> <P>Artichoke bottoms</TD> <TD> </TD> <TD> <P>Bordelaise (red wine) sauce; slice of poached marrow, parsley</TD> </TR> <TR> <TD> <P>Regina</TD> <TD> <P>Croustades</TD> <TD> <P>Diced fillet of sole, shrimps and mushrooms</TD> <TD> <P>Normande sauce (fish veloute with oyster juice)</TD> </TR> <TR> <TD> <P>Reine</TD> <TD> <P>Croustades</TD> <TD> <P>Diced chicken</TD> <TD> <P>Cream sauce</TD> </TR> <TR> <TD> <P>Roland</TD> <TD> <P>Croustades</TD> <TD> <P>Diced chicken with cream</TD> <TD> <P>Cream sauce with diced chicken and truffle</TD> </TR> <TR> <TD> <P>Rossini</TD> <TD> <P>Tartlet</TD> <TD> <P>Foie Gras</TD> <TD> <P>Madeira sauce</TD> </TR> <TR> <TD> <P>Rougemont</TD> <TD> <P>Rice</TD> <TD> </TD> <TD> <P>Mornay (cheese) sauce, surrounded by tomato sauce</TD> </TR> <TR> <TD> <P>Royale</TD> <TD> <P>Tartlets</TD> <TD> <P>Dice of mushrooms, truffled</TD> <TD> <P>Cream sauce</TD> </TR> <TR> <TD> <P>Saint-Hubert</TD> <TD> <P>Tartlet</TD> <TD> <P>Game puree</TD> <TD> <P>Poivrade (pepper) sauce</TD> </TR> <TR> <TD> <P>Sarde</TD> <TD> <P>Tomato, skinned and scooped</TD> <TD> <P>Use raw egg</TD> <TD> <P>Egg and breadcrumb; deep fry; demi-glace with parsley</TD> </TR> <TR> <TD> <P>Savoyarde</TD> <TD> <P>Savoyarde potatoes</TD> <TD> </TD> <TD> <P>Mornay (cheese) sauce, glazed</TD> </TR> <TR> <TD> <P>Sevigne</TD> <TD> <P>Crouton</TD> <TD> <P>Puree of braised lettuce</TD> <TD> <P>Cream sauce</TD> </TR> <TR> <TD> <P>Soubise</TD> <TD> <P>Croustade</TD> <TD> </TD> <TD> <P>Soubise (onion) sauce</TD> </TR> <TR> <TD> <P>Souveraine</TD> <TD> <P>Croustade</TD> <TD> <P>Green asaparagus</TD> <TD> <P>Cream sauce</TD> </TR> <TR> <TD> <P>Stanley</TD> <TD> <P>Tartlet</TD> <TD> </TD> <TD> <P>Curried Soubise (onion) sauce</TD> </TR> <TR> <TD> <P>Suzette</TD> <TD> <P>Scooped baked potato</TD> <TD> </TD> <TD> <P>Mornay (cheese) sauce, glazed</TD> </TR> <TR> <TD> <P>Toupinel</TD> <TD> <P>Scooped baked potato</TD> <TD> </TD> <TD> <P>Celery puree</TD> </TR> <TR> <TD> <P>Tourangelle</TD> <TD> <P>Tartlet</TD> <TD> <P>Puree of green beans</TD> <TD> <P>Cream sauce with green bean butter</TD> </TR> <TR> <TD> <P>Toussenel</TD> <TD> <P>Flat game croquette</TD> <TD> </TD> <TD> <P>Salmis sauce mixed with chestnut puree</TD> </TR> <TR> <TD> <P>Tyrolienne</TD> <TD> <P>Crouton</TD> <TD> <P>Fried onions</TD> <TD> <P>Tomato cream sauce</TD> </TR> <TR> <TD> <P>Velidoff</TD> <TD> <P>Croustades</TD> <TD> <P>Asparagus tips with cream</TD> <TD> <P>Shrimp Sauce, decorate with asparagus tips</TD> </TR> <TR> <TD> <P>Victoria</TD> <TD> <P>Tartlet</TD> <TD> <P>Lobster and truffle</TD> <TD> <P>Victoria sauce: lobster and truffle</TD> </TR> <TR> <TD> <P>Viroflay</TD> <TD> <P>Croustade</TD> <TD> <P>Spinach in butter</TD> <TD> <P>Cream sauce</TD> </TR> <TR> <TD> <P>Wyvern</TD> <TD> <P>Croustade</TD> <TD> </TD> <TD> <P>Fish veloute sprinkled with powdered Bombay Duck (dried fish).</P> <P>Wyvern was the pen name of Colonel Kenny Herbert, who wrote a number of Anglo-Indian cookery books and founded a cookery school. </TD> </TR> </TABLE><br> <b>Deviled Eggs</b> <TABLE BORDER CELLSPACING=0 CELLPADDING=3 WIDTH=80%> <TR><TD WIDTH="20%"> <P><b>Name</b></TD> <TD WIDTH="40%"> <P><b>Additions</b> </TD> <TD WIDTH="40%" > <b><P>Finish</b> </TD> </TR> <TR><TD > <P>Belloy </TD> <TD > <P>Lobster, truffle, mushroom </TD> <TD > <P>Mornay sauce, glaze </TD> </TR> <TR><TD > <P>Boulanger </TD> <TD > <P>Cheese (Mornay sauce) </TD> <TD > <P>Parsley </TD> </TR> <TR><TD > <P>Chimay </TD> <TD > <P>Duxelle, parsley,cream </TD> <TD > <P>Mornay sauce, glaze </TD> </TR> <TR><TD > <P>Gourmet </TD> <TD > <P>Salmon,crayfish(prawn) </TD> <TD > <P>Gratin </TD> </TR> </TABLE><br> <b>Sliced Eggs (coins)</b> <TABLE BORDER CELLSPACING=0 CELLPADDING=3 WIDTH=80%> <TR><TD WIDTH="20%"> <P><b>Name</b></TD> <TD WIDTH="40%" > <P><b>Preparation</b> </TD> <TD WIDTH="40%" > <b><P>Finish</b> </TD> </TR> <TR><TD WIDTH="20%" > <p>Perchonne</TD> <TD > <p>Alternate with slices of potato</TD> <TD > <p>Bechamel Sauce</TD> </TR> <TR> <p> <td>Poulette</TD> <p> <td>Minced mushrooms, Poulette sauce (brown sauce with mushrooms and lemon) </TD> <p> <td>Parsley </TD> </TR> <TR> <p> <td>A la Tripe </TD> <p> <td>Mixed with Onion sauce </TD> <p> <td>Parsley </TD> </TR> </TABLE><br> <b>Diced Eggs</b> <TABLE BORDER CELLSPACING=0 CELLPADDING=3 WIDTH=80%> <TR><TD WIDTH="20%" > <P><b>Name</b></TD> <TD WIDTH="40%" > <P><b>Additions</b> </TD> <TD WIDTH="40%" > <b><P>Finish</b> </TD> </TR> <TR> <p> <TD>Cotellettes d’Oeufs </TD> <p> <td>Mixed with bechamel and raw yolk; shaped into cutlets; egg and crumb and deep fry </TD> <p> <td>Tomato sauce </TD> </TR> <TR> <p> <td>Cotelletes Manon </TD> <p> <td>As above but add chopped ham and onion </TD> <p> <td>Onion sauce </TD> </TR> <TR> <p> <td>Cromesquis d’Oeufs </TD> <p> <td>Same as a Cotteletes but add mushrooms and brown sauce; shape into rounds, chill, batter and deep fry </TD> <p> <td>Tomato sauce </TD> </TR> <TR> <p> <td>Croquettes d’Oeufs </TD> <p> <td>As above but egg shaped </TD> <p> <td>Cream sauce </TD> </TR> <TR> <p> <td>Rissoles d’Oeufs </TD> <p> <td>As Croquettes, but instead of batter, wrap in puff paste and deep fry </TD> <p> <td>Cream sauce </TD> </TR> <TR> <p> <td>Portugaise </TD> <p> <td>Stuff into hollowed tomatoes </TD> <p> <td>Tomato sauce </TD> </TR> </TABLE><br> <p>Some other hard-boiled based egg dishes and notes, for completeness: </p> Chinese eggs: </br> Marbled Tea eggs: Crack the hardboiled eggs all over but do not peel. Make up the following tea mixture: <br> 1 Tbs light Soy <br> 1 Tbs dark soy <br> ¼ tsp salt <br> 2 whole star anise <br> 2 Tbs black tea <br> 2 inch length cinnamon stick <br> Small piece of dried orange or tangerine peel <br> 3 cups water. <br> <p>Put in the eggs and bring to the boil. Simmer gently for 3 hours, ensuring the eggs are covered, topping up the pot with water if required. Leave to get cold and steep for 8 hours. Peel to reveal the marbling. Look good if served on fried “seaweed” </p> <p>Master Sauce eggs: Similar but without the marbling. Quarter to show off the colouring. A master sauce is made up in a casserole, and many things are cooked in it, exchanging flavours with the sauce, which gets better all the time. </p> <p>Basic Master Sauce: </p> 2 ½ cups water <br> 2 cups light soy <br> 1/3 cup rice wine or sherry <br> 4-5 slices ginger <br> 12 points of star anise <br> 2 oz/50g golden sugar <br> Optional: 1 scallion chopped <br> 1 tbs cinnamon bark piece <br> 1 thumb size strip of orange or tangerine rind Bring to the boil. Put in the food and cook 20 mins, then steep for 2 hours. Filter the sauce, and keep for next time. </p> <p>Gold coin eggs<br> Served at Chinese New Year for luck </p> 6 large hard boiled eggs <br> 3 tbs cornstarch (cornflour) <br> Carefully cut the egg into 5 evenly thick “coins”. <br><br> Coat each coin in cornflour, pressing first one side, then the other, then rolling the rim in the cornstarch. Shallow fry until golden. Keep warm <br><br> Sauce <br> ¼ tsp chilli flakes <br> 3 tbs chopped scallion (spring onion) <br> ½ tsp minced ginger <br> 1/4 cup hot water <br> ¼ tsp sugar <br> 2 tsp vinegar <br> 2 tsp soy <br> 1 tsp sesame oil <br> <p>Sizzle the spring onion (scallion) in a little oil. Add the ginger and the chill, sizzle for 10 secs and the aroma is released. Add the liquids, stir and pour over the coins. Serve hot. </p> <p>Others: </p> <p>Chopped hard boiled eggs with mayo, and/or chives, springonions, chopped onion make great sandwich fillers. </p> <p>Chopped hardboiled eggs are an essential component of chopped liver, kedgeree and many other dishes. Hard-boiled eggs in salt water are traditional Jewish mourning food, and in some traditions are served at the start of the Seder meal, in mourning for the Egyptians and others who lost their lives in the Old Testament Exodus from Egypt, and more generally for all those who have lost their lives in forced migration. Not forgetting the roasted egg that is symbolic of the Pascal Lamb on Ashekenazi Seder plates </p>
  20. Andy Lynes
    I recently had the priviledge of spending a day with the UK's top food photographer Jason Lowe. If you collect cookery books, read food magazines or the food pages of the quality press in the UK, then you will have seen Jason's work. He travels the world for his job and his photographs are published on both sides of the Atlantic, but I was lucky enough to catch him at his home studio in London during a shoot for chef Mark Hix's new book Fish Etc. I watched him work and talked to him about his methods, beliefs and career. Click here to read the article.
  21. Andy Lynes
    Mainly this site , but I also use The Good Food Guide, Time Out and Hardens. The annual Michelin press release is very useful, but I dont use the guide itself for the UK. Press reviews can be useful for finding out names and addresses of new restaurants, except when you are the one telling certain critics about them in the first place of course.
  22. Andy Lynes
    I base it on discussions with any number of chefs and restaurant PRs who have many gripes about unlpeasent or inaccurate reviews. If you think your or most of your collegues opinions are respected by the UK restaurant industry, you are sorely mistaken. Here's one chef's opinion.
  23. Andy Lynes
    I for one am bored witless by the "look-at-me-mummy-I-said-the-food-looked-like-doggy-doos" school of British restaurant "criticism". It has well and truely had its day and Matthew Norman et al are flogging a horse killed stone dead by Jonathan Meades' infamous "come shot" remark made in what was virtually his sign off review of Nahm. For some reason, it was mistakenly taken as a jumping off point rather than a signal that an entirely new approach was desperately needed. Opera, Ballet, Cinema, Theatre and even pop music critics are expected to have some knowledge and love for their chosen fields, so why should things be different for restaurants. To my mind they are no more or less important. There is a great deal of bad blood between chefs and restauratuers and the food press in the UK, this incident is just the tip of the iceberg. There are a number of reasons for it, but I believe at its core is a lack of mutual respect and trust from which no one benefits.
  24. Andy Lynes
    Bruce has confirmed that the rumours of sommelier and "face of Chez Bruce" Jason McAuliffe's departure are exaggerated.
  25. Andy Lynes
    democracy in action - I love it! when's the next one? No idea! I'll find out.
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