To make velvety poultry by adding the carcass and the thighs of a pigeon,
the wings being reserved to make quenelles.
(Proportion: 1,5 L of poultry soup to wet russet-red made of 60 G butter and
50 G rice or wholewheat flour.)
To cook in the this velvety thighs and the carcass of the pigeon.
After cooking to pass the velvety one to
cheesecloth, to finish it with 75 G of shrimp paste ;
to lastly add 2 or 3 spoonfuls of fresh cream and 50 G of butter.
To furnish soup with small quenelles of pigeon
and crayfish half-tails.
Cambaceres escalope of foie gras
To peel apples, to remove them from their pips and to just cook them with a
spoonful of water and a lemon juice. As soon as cooked, to pass them finely
to carry out a compote without sugar.
To make the croustades in moulds from 5 to 6 cm in diameter and to cook them
with white. At the time to be useful, those will be furnished with stewed
apples and will be surmounted escalope of foie gras.
To detail the escalope foie gras of approximately 80 G if it is fresh. To
season salt slightly spiced, and of pepper (very little) ground fresh; to
pass to the flour then to jump to butter, to turn over quickly and place on
the pies. If it is about a preserve foie gras to the naturalness, to make it
heat in its grease, then to drain it and cut it in sections. Lay out at once
on the pies furnished with stewed apples.
In one or the other of the cases napper very slightly madeira sauce. In
presenting out of saucer, with share.
Cambaceres eup of foie gras
To sink a dome mould, buttered with rings of
large poached macaroni, held a little firm.
These rings one half-centimetre thickness will
be cut, and the interior will be filled with dependent truffle mashed
potaties with a little poultry joke. When the mould is dark; to paper the
interior of a layer of poultry joke added with truffle mashed potaties; to
put at soft furnace a few minutes to poach the joke.
To reduce half 2 decilitres of sauce Bechamel
sauce, added with 3 spoonfuls of gasoline of poultry and as much of truffle
gasoline; to mix with this sauce 250g poached macaroni, divided into
sections of 3 centimetres length, and approximately a decilitre of mashed
potaties of truffle and mashed potaties of foie gras drawn from the
ornaments.
To mix the whole well.
To furnish the drinking cup with this macaroni
laid out in layers, alternated thick escalopes of foie gras poached in
Madeira and truffle blades. To supplement the drinking cup by a layer of
joke; to poach with the bain-marie, by counting 45 minutes for a mussel of
the capacity of one liter.
To let rest during a few minutes before
unmoulding, then to reverse the drinking cup on a round dish and to surround
it by cord Perigueux a sauce.
To be used for share a of the same saucer
sauce.
Cambaceres cup of lobster
(not currently available)
Nota Bene : this dish was served the
03/05/1906 during a reception given by the President of the Republic Armand
Fallières in the Elysee Palace. (Menustory)
Cambaceres salmon trout
To choose a male trout preferably; to clean and
withdraw hearing from them. To then remove the skin on one on the sides, by
leaving some about 2 centimetres on the side of the head and 5 centimetres
on the side of the tail.
To prick the flesh exposed with truffle and cut
red of carrot in plugs; then to pose trout on the belly, a spread out towel
and, using a knife slicing, to detach the two nets, on each side of the edge,
since the birth of the head until the round part where the tail starts.
The edge being thus released, to divide it with
scissors, at the two ends, and to remove it with all the edges on the sides
which are adherent there. to then withdraw the intestines which had remained
in fish; to clean the interior of this one; to season the nets internally
and to furnish the medium with joke raw Muslin of crayfish.
To bring closer
the two nets in order to reform trout; to cover thin bacon bards and to
braise it with the wine of Sauternes.
When cooking is at point, to withdraw the
bards; to freeze trout; to draw up on the dish of service and to surround it
by alternate bouquets of morels jumped to butter; milts with the miller.
To be used for share a sauce Bechamel sauce
fine, added with the bottom of braisage of trout, passed and reduced, and
finished to the shrimp paste.
Cambaceres lamb
(not currently available)
Nota Bene : this dish was served the
04/04/1930 during a voyage in Nantes of the President of the Republic Gaston
Doumergue. (Menustory)
Cambaceres poulard
(not currently available)
Nota Bene : this dish was served the
20/09/1901 during a reception given by the Tsar Nicolas II in the castle of
Compiegne in the honor of the Prime Minister Waldeck-Rousseau and the
Foreign Minister Delcassé . (Menustory)
Cambaceres turbot
(not currently available)
Cambaceres pineapple
To carry out one
blanc-manger with pistachios: to put 4 gelatine
sheets in cold water to soften them. Mixer 250g of pistachios and reduce
them out of powder. Add 2 water DLL and mix 1 more minute. To pour 35cl milk
in a pan, add 100 G of sugar and make heat 5 minutes.
Add then the powder of pistachios, mix and
carry to boiling. Withdraw fire and filter through Chinese above an other
pan while pressing to extract all milk. Pose the pan on a soft fire. Carry
again to boiling.
Withdraw fire, add the drained gelatine sheets
and mix. Pour this preparation in a edge mould, let cool and reserve for the
refrigerator at least 2 hours before being useful.
To peel and cut out pineapple; then to cook the
pieces in a syrup with kirsch.
To present white-to eat it surrounded by
pineapple with in the medium a frost rosy chopped in small pieces, and on
the edge some crystallized cherries.