Le Cordon Bleu Cuisine Foundations: Classic Recipes

401 Pages·2010·102.05 MB·English

Cuisine Foundations:
Classic Recipes
THE CHEFS OF LE CORDON BLEU
Australia • Brazil • Japan • Korea • Mexico • Singapore • Spain • United Kingdom • United States
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Le Cordon Bleu Cuisine © 2011 Le Cordon Bleu International
Foundations: Classic Recipes
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The Chefs of Le Cordon Bleu
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contents
Soups (Les Potages) 2 Petits Gâteaux de Foies Blonds 84
Velouté Agnès Sorel 4 Pissaladière 86
Bisque de Homard 7 Quiche Lorraine 88
Consommé Brunoise 10 Ratatouille Niçoise 90
Crème d’Argenteuil 12 Rissoles de Veau, Sauce Ravigote 92
Gazpacho 14 Soufflé au Fromage 94
Potage Julienne d’Arblay 16
Eggs (Les Oeufs) 96
Potage Mulligatawny 18
Potage Clamart 20 Oeufs Brouillés aux Herbes 98
Potage Cultivateur 22 Oeufs Boitelle 100
Potage Parmentier 24 Oeufs à la Coque 102
Soupe à l’Oignon Gratinée 26 Oeufs à la Mexicaine 104
Soupe de Poisson Façon Bouillabaisse 28 Oeufs Cocotte à la Crème 106
Crème Dubarry 31 Oeufs Mollets Florentine 108
Velouté de Volaille 34 Oeufs en Gelée 110
Oeufs en Meurette 112
Cold Appetizers (Les entrées—Froid) 36 Oeufs à la Bretonne 114
Asperges Froides, Sauce Hollandaise 38 Oeufs Chasseur 116
Céleri Rémoulade 40 Omelette Fermière Farcie Aux Champignons
Champignons à la Turque 42 118
Les Crudités et Leurs Sauces 44 Omelette aux Fines Herbes 120
Macédoine de Légumes 46 Omelette Paysanne 122
Poireaux Vinaigrette 48 Omelette Grandval 124
Salade de Lentilles 50 Omelette Soufflée 126
Salade Bretonne 52
Poultry (Les Vollailes) 128
Salade des Nonnes 54
Salade d’Épinards 56 Ballotine de Volaille 130
Salade Niçoise 58 Canard à l’Orange Pommes Gaufrette 133
Salade de Riz au Crabe 60 Canard Poêlé aux Navets 136
Salade de Pommes de Terre 62 Oie Confite, Haricorts Blancs 138
Tomates Garnies à la Bretonne 64 Coq ou Chapon au Vin 141
Coquelet en Crapaudine 144
Hot Appetizers (Les entrées—Chaud) 66 Filet de Dinde Sauté Chasseur 146
Aubergines Imam Bayaldi 68 Jambonnettes de Volaille Farcies
Cromesquis de Langoustines 70 Au Bulgur, Sauce Riesling 148
Croquettes de Poulet et Jambon 72 Lapin à la Graine De Moutarde,
Gnocchi à la Parisienne 74 Pommes Rissolées 150
Gratin Dauphinois 76 Pintade Cocotte Grand-Mère 152
Fritots de Ris de Veau, Poularde Pochée Sauce Suprême,
Sauce Tomate, Persil Frit 78 Riz Pilaf 154
Laitue Braisée 80 Poulet Rôti, Pommes Mignonette 156
Petits Farcis Niçois 82 Poulet Sauté Boivin 158
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eett CCooqquuiillllaaggeess)) 116600
BBeeiiggnneettss ddee GGaammbbaass 116622
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CCuuiisssseess ddee GGrreennoouuiilllleess,, SSaauuccee PPoouulleettttee 116666
iii
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Darne de Saumon au Beurre-Blanc 168 Foie Gras Chaud 266
Escabèche de Maquereaux 170 Foie Gras en Terrine 268
Escalope de Saumon en Papillotte 172 Pigeon aux Choux 270
Escargots Bourguignons 174 Ris de Veau Braisés Demidoff 272
Filets de Sole Bonne-Femme 176 Rognons de Veau au Genièvre,
Homard à l’Amoricaine 178 Lasagne de Veau et Bolets 274
Lotte Rôtie, Fenouil Braisé 180 Tripes (à la Mode de Caen) 276
Matelote de Doré au Vin Rouge 182
Pastry (Patisserie) 278
Merlan Frit Colbert 184
Moules Marinières and Derivatives 186 Bande de Tarte Pomme 280
Mouclade 188 Bavarois Rubané 283
Moules à la Crème 190 Beignets aux Pommes, Sauce Abricot 286
Petit Coulibiac de Saumon Brioches 288
Frais et Fumé 192 Charlotte aux Poires,
Quenelles de Brochet, Sauce Cardinal 195 Coulis de Framboises 291
Saint Jacques à la Provençales 198 Charlotte aux Pommes 294
Saumon Cru à L’Aneth 200 Chaussons aux Pommes 296
Sole et Coquillages en Nage 202 Crèmes Glacées 299
Sole Meunière 204 Crème Renversée au Caramel 302
Terrine Chaude de Poisson, Sauce Américaine Crêpes au Sucre 304
206 Crêpes Soufflées 306
Truite en Bellevue 209 Pains aux Croissants, Raisins,
Tronçons de Turbotin à la Dugléré 212 Pains au Chocolat, 308
Vol-au-Vent Marinière 214 Éclairs au Café et au Chocolat 311
Gâteau Basque 314
Meat (Les Viandes) 218
Galette des Rois 316
Aiguillette de Bœuf Bourguignonne 220 Gâteau Forêt Noire 319
Blanquette de Veau à L’Ancienne, Moka 322
Riz Pilaf 223 Succès 325
Canon et Carré d’Agneau, Rotis, Génoise Confiture 328
Polenta 226 Gratin de Fruits Rouges 330
Cœur de Filet Henri IV, Sauce Béarnaise 229 Île Flottante 332
Contre-Filet Rôti, Pommes Boulangères 232 Religieuses au Café et Chocolat 334
Côte de Boeuf Grillée, Madeleines 336
Beurre Marchand de Vin, Millefeuille 338
Tomates Provençales 234 Miroir Cassis 341
Côtes de Porc Charcutière, Mousse au Chocolat 344
Pommes Purée 236 Miroir au Citron 346
Escalope de Veau à la Crème, Palmiers 349
Petits Pois à La Française 238 Petits Fours Secs 352
Escalope de Veau à la Viennoise 240 Pithiviers 355
Navarin d’Agneau Printanier 242 Poires Pochées au Vin Rouge 358
Osso-Bucco, Piémontaise, Risotto 245 Profiteroles au Chocolat 360
Paupiettes de Veau, Carottes Vichy 248 Riz Condé 362
Pot-au-feu, Ravioles D’Agneau 250 Riz à l’Impératrice 364
Selle d’Agneau en Croûte de Sel 253 St. Honoré 367
Steak au Poivre 256 Salambos 370
Savarin aux Fruits et à la Crème 372
Offal and Game (Les Abats et les Gibiers) 258
Les Sorbets 374
Pigeon Rôti Sur Canapé Tarte au Citron Meringuée 376
Pommes Souflées 260 Tarte au Sucre 380
Cervelles à la Grenobloise 262 Tarte aux Fraises 382
Foie de Veau au Vinaigre Tarte aux Pommes 385
et aux Deux Pommes 264
iv
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Foreword
I am proud to present Le Cordon Bleu’s Cuisine Foundations—a project
that was two years in the making. We hope that this book will provide
a useful reference as you explore the world of cooking and that it will
also serve you well as you embark on your own journey, both person-
ally and professionally. At first glance you might think that this is just
“another culinary textbook,” but on closer examination you will realize
that the focus is on technique. To demonstrate those techniques, we
have provided visual step-by-step photographs for most of them. We
took our cue from the many students and graduates around the world
who were looking for a single reference that would explain and show
the techniques that have existed and been respected for more than three centuries. With human
ingenuity came progress in the kitchen, but the techniques have remained practically unchanged.
The tools have changed from wood-burning stoves to induction ovens to the “anti-griddle,” and
though they certainly influenced the evolution of cooking, they have not replaced the tried-and-
true techniques.
What we wanted to do was reset the counter and refresh everyone’s history and knowl-
edge of these techniques before they are lost to us. For this reason, we chose to use the
recipes that were created throughout the history of French cuisine that best exemplify the
application of these techniques, and if you look at the integrity of each recipe, you will rec-
ognize the origins of these recipes on today’s menus—all around the globe.
We also wanted to pay homage to the generations of chefs who have upheld and passed
on their passion for cooking to each succeeding generation, from Taillevent, who as an ap-
prentice probably stood before hot flames, hand-turning a spit, to Ferran Adrià who has
used modern technology to redefine gastronomy. These chefs represent the patrimony of
L’art culinaire—the art of cooking.
Le Cordon Bleu has served its patrimony for more than a century through its chefs, who
have chosen a very important calling—teaching. From the moment Le Cordon Bleu opened
its kitchens in 1895 on the rue St.-Honoré in Paris, students of all nationalities and all walks
of life have come to join us in continuing to respect what French culinary technique rep-
resents. It is not about the recipes, but about how you work in a kitchen, whether you are
cooking for loved ones or paying customers.
Even with a worldwide network of schools and programs around the world, we can
extend our classroom through books and other mediums. I hope you enjoy Le Cordon Bleu’s
Cuisine Foundations, not only as a guide and reference, but as an inspiration.
Amities gourmandes,
André J. Cointreau
President, Le Cordon Bleu International
v
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acknowledgments
Le Cordon Bleu would like to thank the chefs and staff of the Le Cordon Bleu schools:
Le Cordon Bleu Paris, Le Cordon Bleu London, Le Cordon Bleu Ottawa, Le Cordon Bleu Madrid, Le Cordon Bleu
Amsterdam, Le Cordon Bleu Japan, Le Cordon Bleu Inc., Le Cordon Bleu Australia, Le Cordon Bleu Peru, Le Cordon
Bleu Korea, Le Cordon Bleu Lebanon, Le Cordon Bleu Mexico, Le Cordon Bleu Thailand
Le Cordon Bleu College of Culinary Arts in Atlanta, Le Cordon Bleu College of Culinary Arts in Austin, Le Cordon
Bleu College of Culinary Arts Inc., A Private, Two-Year College in Boston, Le Cordon Bleu College of Culinary
Arts in Chicago, Le Cordon Bleu College of Culinary Arts in Dallas, Le Cordon Bleu College of Culinary Arts in Las
Vegas, Le Cordon Bleu College of Culinary Arts in Los Angeles, Le Cordon Bleu College of Culinary Arts in Miami,
Le Cordon Bleu College of Culinary Arts in Minneapolis, Le Cordon Bleu College of Culinary Arts in Orlando,
Le Cordon Bleu Institute of Culinary Arts in Pittsburgh, Le Cordon Bleu College of Culinary Arts in Portland,
Le Cordon Bleu College of Culinary Arts in Sacramento, Le Cordon Bleu College of Culinary Arts in Saint Louis,
California Culinary Academy, Le Cordon Bleu College of Culinary Arts in Scottsdale, Le Cordon Bleu College of
Culinary Arts in Seattle.
Special acknowledgement to Chef Patrick Martin, Chef Arnaud Guerpillon, Chef Christian Leroy, Chef Jean-Marc
Baqué, Chef Christian Faure, M.O.F., Chef Nicolas Rollet, Chef Hervé Chabert, Katharyn Shaw, Carrie Carter, Charles
Gregory, Chloe Chandless. Student assistants: Jing Hao Wong, Adam Goodman, Sylvie Dupuis.
vi
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LLeess PPoottaaggeess
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81380_01_recipes_p002_095.indd 2 4/22/10 11:15:32 AM
R
••••••• •••••••
e
c
Velouté agnès sorel Potage clamart
i
—Smooth chicken —Green pea soup
p
and mushroom
velouté ••••••• e
s
Potage cultivateur
•••••••
—Garden vegetable
Bisque de homard soup
—Lobster bisque
P
••••••• o
••••••• t
a
Potage parmentier
g
Consommé —Potato and leek e

brunoise—Clear soup (
S
broth with fi nely
o
diced vegetables ••••••• u
p
Soupe à l’oignon s
••••••• )
gratinée
Crème d’argenteuil —French onion soup
—Cream of white
asparagus •••••••
Soupe de poisson
•••••••
façon bouillabaisse—
Gazpacho Bouillabaisse style fi sh
—Gazpacho soup
••••••• •••••••
Potage julienne Crème dubarry
d'arblay —Cream of
—Potato and leek caulifl ower
soup garnished with
julienned vegetables •••••••
Velouté de volaille
•••••••
—Chicken velouté
Potage mulligatawny
—Curried chicken •••••••
soup with apple
3
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