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Mille-feuille of Vegetable


Cookwithlove

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There are two dishes that use this name...

The first is a savory version of the dessert mille-feuille:

Bake until brown 3 or 4 pieces of puff pastry serving size (maybe 4cm x 9cm), set aside.

Roast thin slices of vegetables, set aside.

Layer puff, veggies, puff, veggies etc, top with puff. Just like a dessert mille-feuille.

Re-heat for a couple of minutes before service.

You can glaze/garnish one of the pieces of puff at first baking for presentation (sesame seeds, parmesan - whatever's appropriate to your fillings and menu)

The other version doesn't use puff pastry; it's just stacked slices of veggies, sometimes with cheese or meat, but roughly the same size as above. This isn't really a mille-feuille, it's just a small stack of thin sliced whatever, but I've seen this called mille-feuille a few times. Here's an example: http://www.foodnetwork.com/recipes/emeril-...cipe/index.html

Is that what you're looking for?

Hong Kong Dave

O que nao mata engorda.

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There are two dishes that use this name...

The first is a savory version of the dessert mille-feuille:

Bake until brown 3 or 4 pieces of puff pastry serving size (maybe 4cm x 9cm), set aside.

Roast thin slices of vegetables, set aside.

Layer puff, veggies, puff, veggies etc, top with puff. Just like a dessert mille-feuille.

Re-heat for a couple of minutes before service.

You can glaze/garnish one of the pieces of puff at first baking for presentation (sesame seeds, parmesan  - whatever's appropriate to your fillings and menu)

The other version doesn't use puff pastry; it's just stacked slices of veggies, sometimes with cheese or meat, but roughly the same size as above. This isn't really a mille-feuille, it's just a small stack of thin sliced whatever, but I've seen this called mille-feuille a few times. Here's an example: http://www.foodnetwork.com/recipes/emeril-...cipe/index.html

Is that what you're looking for?

Hi,

Morning HK Dave, thanks for your input. Here is a link with picture of mille-feuille of vegetable by a french chef that set- off my curiosity to find out more abt this particular dish. After sseing the picture, can you tell me what the white stuff is?... look like white radish or maybe I am wrong.....?http://www.straitstimes.com/Free/Story/BgSty_238488_1.htmlhttp://www.straitstimes.com/Free/Story/BgSty_238488_1.html

Edited by Cookwithlove (log)

主泡一杯邀西方. 馥郁幽香而湧.三焦回转沁心房

"Inhale the aroma before tasting and drinking, savour the goodness from the heart "

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Could be... or mild white turnip like daikon, or potato, which would probably taste better with the carrot and mushroom. Here's a photo of an even cleaner presentation of the same dish from the chef's home restaurant website:

http://www.floconsdesel.com/galeriefds01plat01.htm

You don't need to use the exact same ingredients as Chef Renaut; try something different and see what you like (unless you're the entremet at Goodwood Park and you have to cook this exact dish from the photo!)

Hong Kong Dave

O que nao mata engorda.

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Could be... or mild white turnip like daikon, or potato, which would probably taste better with the carrot and mushroom. Here's a photo of an even cleaner presentation of the same dish from the chef's home restaurant website:

http://www.floconsdesel.com/galeriefds01plat01.htm

You don't need to use the exact same ingredients as Chef Renaut; try something different and see what you like (unless you're the entremet at Goodwood Park and you have to cook this exact dish from the photo!)

Dave, thanks for the picture. I'm simply curious! guese the photo has been taken with a sharp close up len. I think he uses a small tin mould 15 by 7cm and wonder how he keep the slice vegetable flat and straight?.

Edited by Cookwithlove (log)

主泡一杯邀西方. 馥郁幽香而湧.三焦回转沁心房

"Inhale the aroma before tasting and drinking, savour the goodness from the heart "

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