Cuisine of the Sun: A Ray of Sunshine on Your Plate by François de Mélogue

Author:François de Mélogue [de Mélogue, François]
Language: eng
Format: azw3
Publisher: BookBaby
Published: 2015-12-10T16:00:00+00:00

Chicken in Half Mourning

Provençal Truffles, Leeks, Carrots & Foie Gras

Chicken in Half Mourning, a luxurious yet simple chicken preparation, was popularized by Mere Brazier in the 1920’s. The term “Mères Lyonnaises“, or mothers of Lyon (France), refers to a long lineage of female Chefs beginning in the mid 1700’s who brought the gastronomic spotlight to Lyon, the undisputed gastronomical capital of France. Their influence and impact helped define and shape classic French cooking in modern times. Eugenie held the record for being the first Chef with two simultaneous three star Michelin restaurants. I have been making my own version slightly modified from her recipe. It is my tribute to her brilliance and her elegant simplicity.

Prepping the Chicken

2 whole fresh black truffles

1 chicken, weighing 3.5 pounds

Poaching the Chicken

2 tablespoons unsalted butter

1 leek, sliced thin and washed

2 carrots, peeled and sliced thin

1 sprig tarragon

1 spring thyme

1 bay leaf

2 teaspoons sea salt

1/2 teaspoons black pepper

2 quarts chicken stock

Foie Gras Sauce

Poaching Liquid

1/4 cup Madeira

truffle peelings

1/2 cup heavy cream

1/2 lemon or 1 tablespoon verjus

4 ounces grade b foie gras

flake sea salt

cracked black pepper

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