Easy french receipe for my class that is from a famous french chef??!
Answers: ok so i need to say the name of the chef and the name of the dish.. something easy please :)
Black Truffle Soup élysée
Total time: 30 minutes
Preparation time: 10 minutes
Cooking time: Under 20 minutes
Cost: Expensive
Difficulty: Relatively easy
Chef's Note
An original recipe by Paul Bocuse created for the élysée Palace on the occasion of Chef Bocuse receiving the Legion of Honor from President Valéry Giscard d'Estaing on February 25, 1975.
Ingredients for 4 servings
4 tbsp. white vermouth (Noilly Prat)
750 ml (3 cups) strong chicken stock
100 g (3 1/2 oz.) black truffle
200 g (7 oz.) foie gras or goose liver
100 g (3 1/2 oz.) of a mixture of very finely chopped carrot, onion, celery and mushroom (in equal proportions), sautéed in but
100 g (3 1/2 oz.) cooked chicken breast
Sea salt and freshly ground black pepper
4 discs of puff pastry, 60 g (2 oz.) each
2 egg yolks
Method
Divide the white vermouth and consommé among 4 small ovenproof soup bowls;
add the thinly sliced truffles, diced foie gras, vegetables and thinly sliced chicken breast;
season with salt and pepper;
place the rounds of puff pastry on top of the bowls pressing well on the edges so that all the flavors are sealed inside;
brush with egg yolk and place in a preheated 220° C (450° F) oven for 18-20 minutes;
remove from the oven and serve.
Sommelier’s Suggestions
A white wine from Burgundy/Beaujolais
Meursault Charmes, Drouhin, 1986
Paul Bocuse (born on February 11, 1926 in Collonges-au-Mont-d'Or near Lyon) is a French chef, considered one of the finest cooks of the 20th century.
http://www.pbs.org/juliachild/free.html
julia child
here is the link for 1 recipe for spring rolls. super easy
http://www.pbs.org/juliachild/free/sprin...
Something very easy: Mousse au chocolat.
I'm not a chief but my "mousse au chocolat" is always appreciated.
6 eggs and 200 g dark Chocolate.
look the answer at the question "what sorts of chocolate do you like, do you prefer?"
Ready in a few minutes and delicious.
Bon appétit!
I am a former chef and epending on your students age, something not to messy if there younger, I would suggest a crepe dish, then serve them with frozen strawberries and whipped topping, even a sprinkle of icing sugar.
You can make the batter, (for 20-24 crepes, 2 cups of A.P flour, 4 eggs, 2 tablespoons of sugar, a dash of salt, 1/2 cup melted buter or margarine, 1 cup of water or club soda, mix it up, it may seem lumpy, but let it sit for 30 minute and stir again) cook them, let them cool on a flat surface or baking tray and then wrap them in plastic wrap, ( even divide/separate them with some waxed paper), and then defrost the berries (1X 2lb bag)and a tub or 2 of Cool whip.
Antoine Marie Careme ( a 17th century French Culinary pioneer)