It’s been a while since I made this one, but if memory serves me, it was a lot of preparation for what ended up being kind of fish and shallot mush. Tasty but I could have gotten roughly the same results without much of the fuss. However, I used frozen pre-skinned boneless sole fillets. So, obviously that had a huge impact on the finished product. But at the end of the day, would I try this with whole fish one day? Probably not. There’s probably thousands of recipes that combine sole, shallots and white wine. So, there’s always something else to try.
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).
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 used a smoked pork shoulder for this dish which perhaps was not the right choice of meat as it called for a ‘ready-to-eat- ham. Regardless, I found that braising the ham in the rather expensive Chablis was a futile pursuit. The ham was so salty that the Chablis was quite lost. As to the sauce that accompanied the dish, it kind of reminded me of Campbell’s tomato soup. I’m sure this dish is delicious at the Hostellerie de la Poste but I’ll be moving onwards and upwards myself.
This is not the type of curry most people would be familiar with today and it is certainly nothing you would find in any Indian restaurant but it is still quite a delicious and satisfying recipe. Essentially, you braise a whole chicken with vegetables and white wine and then smother it in a subtle, sweet and creamy curry sauce made out of onions and apples, curry powder and cream. The recipe calls for the sauce to be strained, removing all the diced onions and apples leaving a smooth, flavour infused sauce. When I did it, I kept the onions and apples and served them on the side as a sort of vegetable chutney that was also very delicious. I might not make something like this all the time but I could definitely see myself making this dish again.
This is one of the few recipes that just didn’t work for me. I wasn’t able to find any Pike so I used half Cod, half Dore du Lac. The Cod however was incredibly fishy and made the whole pate taste foul. Which is too bad because of the intense process which went into making it! First I marinated 1 pound of the Dore du Lac in fresh herbs and white wine over night then I prepared the fish force meat out of the Cod. I actually found the first error in the book here as the recipe directs me to the index to retrieve a recipe for panada (a kind of bread soup) but no recipe seems to exist in the book or it is hidden somewhere. Anyway, once the fish has marinated over night, you saute and then layer the fillets with the fish force meat and cook in the oven. After it has all cooled you pour the aspic over top. I definitely have some resistance to aspic but the wine and cognac mixed into the gelatin actually made it edible. Moral of the story is get really fresh fish if you want to try this recipe. Personally, I know I didn’t achieve what Mary and Vincent laid out for me but even so, I doubt I’ll be returning to this recipe. At least, not until I have a bit more experience with pates under my belt.