Le Cordon Bleu Cuisine Foundations: Classic Recipes PDF
Preview Le Cordon Bleu Cuisine Foundations: Classic Recipes
Cuisine Foundations: Classic Recipes THE CHEFS OF LE CORDON BLEU Australia • Brazil • Japan • Korea • Mexico • Singapore • Spain • United Kingdom • United States Copyright 2010 Cengage Learning, Inc. All Rights Reserved. May not be copied, scanned, or duplicated, in whole or in part. 81380_00_fm_p00i_viii.indd 1 4/22/10 10:21:43 AM Le Cordon Bleu Cuisine © 2011 Le Cordon Bleu International Foundations: Classic Recipes ALL RIGHTS RESERVED. No part of this work covered by the copyright herein may be The Chefs of Le Cordon Bleu reproduced, transmitted, stored, or used in any form or by any means graphic, electronic, or Vice President, Career and mechanical, including but not limited to photocopying, recording, scanning, digitizing, taping, Professional Editorial: Dave Garza Web distribution, information networks, or information storage and retrieval systems, except as permitted under Section 107 or 108 of the 1976 United States Copyright Act, without the prior Director of Learning Solutions: written permission of the publisher. Sandy Clark Senior Acquisitions Editor: Jim Gish For product information and technology assistance, contact us at Cengage Learning Customer & Sales Support, 1-800-354-9706 Managing Editor: Larry Main For permission to use material from this text or product, submit all requests Product Manager: Nicole Calisi online at www.cengage.com/permissions. Editorial Assistant: Sarah Timm Further permissions questions can be e-mailed to 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 Fish and Shellfish (Les Poissons et Coquillages) 160 Beigneettss d de eG Gamambabsa s 162 Crabe FFaarrcic ià à l al aT Thehrmerimdoidr or 164 Cuisseess d de eG Grerneonuoiullielsl,e Ss,a Sucaeu Pceo uPleotutel ette 166166 iii Copyright 2010 Cengage Learning, Inc. All Rights Reserved. May not be copied, scanned, or duplicated, in whole or in part. 81380_00_fm_p00i_vi.indd 3 4/22/10 10:21:45 AM 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 Copyright 2010 Cengage Learning, Inc. All Rights Reserved. May not be copied, scanned, or duplicated, in whole or in part. 81380_00_fm_p00i_viii.indd 4 4/22/10 10:21:45 AM 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 frst 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 infuenced 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 fames, hand-turning a spit, to Ferran Adrià who has used modern technology to redefne 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 Copyright 2010 Cengage Learning, Inc. All Rights Reserved. May not be copied, scanned, or duplicated, in whole or in part. 81380_00_fm_p00i_viii.indd 5 4/22/10 10:21:46 AM acknowledgments Le Cordon Bleu would like to thank the chefs and staf 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 Copyright 2010 Cengage Learning, Inc. All Rights Reserved. May not be copied, scanned, or duplicated, in whole or in part. 81380_00_fm_p00i_viii.indd 6 4/22/10 10:21:46 AM Copyright 2010 Cengage Learning, Inc. All Rights Reserved. May not be copied, scanned, or duplicated, in whole or in part. 81380_00_fm_p00i_viii.indd 7 4/22/10 10:21:46 AM Les Potages (Soups) Copyright 2010 Cengage Learning, Inc. All Rights Reserved. May not be copied, scanned, or duplicated, in whole or in part. 81380_01_recipes_p002_095.indd 2 4/22/10 11:15:32 AM ••••••• ••••••• Velouté agnès sorel Potage clamart —Smooth chicken —Green pea soup and mushroom velouté ••••••• ••••••• Potage cultivateur —Garden vegetable Bisque de homard soup —Lobster bisque ••••••• ••••••• Potage parmentier Consommé —Potato and leek brunoise—Clear soup broth with fi nely diced vegetables ••••••• ••••••• Soupe à l’oignon 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 Copyright 2010 Cengage Learning, Inc. All Rights Reserved. May not be copied, scanned, or duplicated, in whole or in part. 81380_01_recipes_p002_095.indd 3 4/22/10 11:15:52 AM Recipes Potage (Soups)
The list of books you might like
