Larousse Gastronomique by Larousse Gastronomique

Larousse Gastronomique by Larousse Gastronomique

Author:Larousse Gastronomique
Language: eng
Format: epub
Publisher: Octopus
Published: 2018-08-30T00:00:00+00:00


RECIPES

fruit salad with kiwi fruit

Choose the fruit according to the season. Peel and divide oranges and grapefruits into segments, then remove the pith. Peel, core and slice apples and pears, and sprinkle with lemon juice. Peel peaches and melon and cut into cubes; sprinkle the peaches with lemon juice. Hull strawberries and raspberries. Peel and slice the kiwi fruit, which should represent a quarter of the total volume of fruit.

Place all the fruit (except for the raspberries) in a large salad bowl, sprinkle with sugar and moisten with kirsch or another fruit-based liqueur. Leave in a cool place until ready to serve. Add the raspberries at the last moment.

The whole strawberries can be replaced by strawberry purée: put the fruit through a blender, sieve the purée, sweeten with sugar and pour it over the other fruit just before serving.

pork chops with kiwi fruit

Fry 4 pork chops in butter. Meanwhile, peel 8 kiwi fruit, cut them into thick slices or quarters, and sprinkle with a little lemon juice. Drain the chops and keep them hot in the serving dish. Add the fruit to the frying pan (skillet), cover the pan and heat in the pan juices. Arrange the fruit around the chops. Deglaze the pan with 100 ml (4 fl oz, 7 tablespoons) pineapple juice and an equal quantity of stock. Boil down to reduce the sauce to a thick syrup. Add a generous pinch of pepper and pour over the chops.

KLEIN, JEAN-GEORGES French chef (born Ingwiller, 1950). After training at the hotel school in Strasbourg, he worked as front of house in the family business in Bitche in the Vosges. His mother, Lily, who was in charge of the kitchen, was awarded a Michelin star in 1988. After short periods training with Alain Senderens and at Lenôtre in Paris, Klein concentrated full time on creative cuisine, leaving his sister Cathy (born Ingwiller, 1956) to manage the dining room. He was greatly influenced by the techniques employed by Pierre Gagnaire and Ferran Adrià, which he studied for short periods. Klein obtained two stars in 1998, and a third in 2002. His preference for jellies and emulsions does not prevent him from returning to his culinary roots in Lorraine and Alsace and cooking dishes with frogs’ legs, foie gras, and sucking pig, which is cooked in an iron pot with hay and glazed with honey.

KLÖSSE A German and Austrian dish consisting of spiced dumplings made from a mixture of flour, breadcrumbs or potato purée, eggs, milk and, sometimes, chopped ham. The dumplings are poached in boiling water and served on their own with melted butter and fried breadcrumbs or used as a garnish for soups or dishes in a sauce. A similar Polish dish, klouskis, consists of dumplings made from a mixture of flour, eggs, sugar and yeast, which are poached, coated with noisette butter and served as a dessert.



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