This isn’t the most colourful dish and certainly feels very dated with its boiled onions. I think the best part of this dish is the garlic toast, which I suppose isn’t the greatest compliment. It calls for marc de Bourgogne a type of french brandy made out of the pulp and stems of the grapes after they have been pressed. It is a rather expensive alcohol (I was able to find a bottle for 50 dollars, the next up being over a hundred) and it tastes like straw. I would recommend simply using cognac or brandy to flambe the chicken (it might taste better too).
Everyone’s heard of a ‘Beef Burgundy’ stew but I wonder how many people have actually tasted one or tried to make it themselves. I think this dish is supposed to be an example of a more working class dish in the book but with the price of Burgundy wines, I wouldn’t exactly call this an economy dish. What it is, is an incredibly tasty stew that you just want to keep eating again and again. One of the interesting attributes to this recipe is that it isn’t exactly a one pot meal. The potatoes and mushrooms are both prepared separately and added only close to the end of the dish which creates a greater diversity of flavours and less homogenization. Straining the sauce at the end is another little detail which elevates the dish that much more. This is without a doubt one of the best beef stews I’ve ever eaten, and I’ll definitely be going back to it again!
This dish is one of the rare recipes which does not include an individual introduction. Nevertheless, this dish from the Hostellerie de la Poste was fantastic. It actually only has a very light mustard flavour in comparison to the rich, savoury, cream sauce that is drenched in. The only recommendation I would have would be to use a light cream as opposed to a heavy cream for the sauce. I’ve grown accustomed to the excessive quantities of cream and butter in these recipes but I found the heavy cream just a little too much for this particular dish.
I’m not sure why this dish was particularly named after chef Marc Chevillot as it is a pretty standard recipe for a steak with a French red wine reduction sauce. One of the easiest and fastest recipes in the book, I used a red burgundy wine as instructed but the flavour of the wine was a little tart and so made the sauce a little tart as well. A lot of butter but surprisingly not salt or pepper added. Even so, it was a pleasant meal and I served the steak with sauteed spinach leaves and garlic.
Seeing as how I had a bunch of left over ham from my “Braised Ham with Chablis” dish, I decided to try this jellied dish. I had all the ingredients except for calf’s feet and figured: hey, who needs calf’s feet anyway, right? Well, as it turns out aspic recipes that do not call for gelatin will often use veal bones because of their high percentage of gelatin to set the aspic. As a result (surprise, surprise) my aspic didn’t set! I wasn’t too upset though because I wasn’t actually expecting to eat this dish anyway (I mean why was aspic so popular in the 60s anyway?). It was cool to learn how to make clarified stock however by bringing it to a boil with beaten egg whites. So I learned a great deal with this dish, even if it didn’t turn out.