healthy desserts,
simple dessert recipes Babette's Feast easy dessert recipes
simple dessert recipes Babette's Feast
easy dessert recipes
simple dessert recipes Babette's Feast For details, see data sheet and Distribution
Babette's Feast (in Danish: Babettes Gæstebud) is a Danish film by Gabriel Axel and released in theaters in 1987.
It was inspired simple dessert recipes Babette's Feast by a story by Karen Blixen, from the collection Skæbne-Anekdoter (Anecdotes of Destiny).
The film won the Academy Award for Best Foreign Language Film in 1988.
Babette, head cook in a renowned Parisian restaurant, the simple dessert recipes Babette's Feast Cafe Anglais, fled the repression of the Paris Commune in 1871. She finds refuge in the service of two sisters in a small village Lutheran Jutland, Denmark.
Each year it buys a lottery ticket. After fifteen years, she won the top prize of 10,000 francs, instead of improving his lot, she spends all her money to rebuild in one evening and twelve covers, the splendor of the great Parisian cuisine. Lutherans guests, little worn on the gustatory pleasures, are reluctant at first, then gradually appreciate the dishes, without being able to admit. Only General Lorens Löwenhielm, guest of passage, is allowed to fully express its satisfaction with the feast.
The menu [edit | modify the code]
The menu and the dishes are described in the new Karen Blixen, without specifying neither the preparation nor the cooking time. For the shoot, the preparation was entrusted to Jan Cocotte-Pedersen, head chef of the restaurant La Cocotte in Copenhagen. Revenues were publiées1 thereafter, and many dishes have become classics internationaux2.
Dishes
Giant turtle soup
Blini Demidoff (blinis with caviar and cream)
Sarcophagus quail with foie gras and truffle sauce
Endive salad with walnuts
Cheeses
Savarin and frozen fruit salad
Fresh fruit (grapes, figs, pineapples ...)
Wines
Amontillado sherry with the soup
Champagne Veuve Clicquot 1860 accompanied blinis
Clos de Vougeot 1845 with quail and cheese
Fine Champagne
Water with fruit
Coffee with rum baba
Quail sarcophagus
Sleeps 8 Prep time: 3 hours cooking tps: 1 h 30 in several stages
ingredients:
500 g puff pastry
1 egg yolk beaten with 2 tablespoons water
8 boneless quail (except legs and wings), reserve the bones
salt, freshly ground pepper
6 tablespoons Cognac
75g chopped black truffles
250 g of fresh foie gras goose preferably (but not raw)
5 tablespoons unsalted butter
3 chopped shallots
1 cup dry white wine
4 cups chicken stock
2 teaspoons cornstarch dissolved in 2 tablespoons white wine
8 large mushrooms with large caps and perfect (what precision!)
1 tablespoon peanut oil tea
Preheat oven to 200 ° C. Cover the plate with parchment paper.
Roll dough on a lightly floured board to 6 mm thickness and cut into 8 oval 10 cm wide and 12.5 cm long. Prick with a fork and brush with egg yolk + water.
Bake for 12-15 minutes until lightly browned.
Remove from oven to cool.
With a sharp knife cut the side without cutting the bottom and remove the inner layers to form a hollow oval
Rinse and dry the quails, sprinkle salt cavities, pepper and a little cognac and truffles. Share foie gras into 8 portions and place in each quail. Close quails up with kitchen string. Place the quails in the refrigerator until cooking.
Heat a tablespoon of butter in a heavy saucepan. Add reserved bones and brown slightly.
Add shallots, reduce heat, stirring constantly for 3 minutes. Add 3 tablespoons of Cognac and the chicken stock and deglaze the pan. Simmer for 30-40 minutes to reduce the sauce. Strain the sauce and put the cornstarch and mix.
Return to a clean saucepan and stir until thickened. Add remaining truffles, salt, pepper.
Saute mushroom caps in 2 tablespoons of butter.
Book.
About 20 minutes before serving, preheat the oven to 175-180 ° C.
Heat the remaining butter and oil in a heavy skillet over medium heat, brown quails on all sides about 5 minutes. Place the quails in the oven 10 minutes.
Meanwhile, deglaze the pan with the remaining Cognac (about 2 tablespoons) and add it to the sauce.
Remove the quails from oven, remove the string and keep warm.
To serve, reheat the sauce.
Place the oval on a plate and put a quail on each, to 5 minutes to warm in the oven. Arrange on plates and put a spoonful of sauce on each quail and the plate and place the mushroom caps on top of each quail.
Serve immediately.
easy dessert recipes
simple dessert recipes Babette's Feast For details, see data sheet and Distribution
Babette's Feast (in Danish: Babettes Gæstebud) is a Danish film by Gabriel Axel and released in theaters in 1987.
It was inspired simple dessert recipes Babette's Feast by a story by Karen Blixen, from the collection Skæbne-Anekdoter (Anecdotes of Destiny).
The film won the Academy Award for Best Foreign Language Film in 1988.
Babette, head cook in a renowned Parisian restaurant, the simple dessert recipes Babette's Feast Cafe Anglais, fled the repression of the Paris Commune in 1871. She finds refuge in the service of two sisters in a small village Lutheran Jutland, Denmark.
Each year it buys a lottery ticket. After fifteen years, she won the top prize of 10,000 francs, instead of improving his lot, she spends all her money to rebuild in one evening and twelve covers, the splendor of the great Parisian cuisine. Lutherans guests, little worn on the gustatory pleasures, are reluctant at first, then gradually appreciate the dishes, without being able to admit. Only General Lorens Löwenhielm, guest of passage, is allowed to fully express its satisfaction with the feast.
The menu [edit | modify the code]
The menu and the dishes are described in the new Karen Blixen, without specifying neither the preparation nor the cooking time. For the shoot, the preparation was entrusted to Jan Cocotte-Pedersen, head chef of the restaurant La Cocotte in Copenhagen. Revenues were publiées1 thereafter, and many dishes have become classics internationaux2.
Dishes
Giant turtle soup
Blini Demidoff (blinis with caviar and cream)
Sarcophagus quail with foie gras and truffle sauce
Endive salad with walnuts
Cheeses
Savarin and frozen fruit salad
Fresh fruit (grapes, figs, pineapples ...)
Wines
Amontillado sherry with the soup
Champagne Veuve Clicquot 1860 accompanied blinis
Clos de Vougeot 1845 with quail and cheese
Fine Champagne
Water with fruit
Coffee with rum baba
Quail sarcophagus
Sleeps 8 Prep time: 3 hours cooking tps: 1 h 30 in several stages
ingredients:
500 g puff pastry
1 egg yolk beaten with 2 tablespoons water
8 boneless quail (except legs and wings), reserve the bones
salt, freshly ground pepper
6 tablespoons Cognac
75g chopped black truffles
250 g of fresh foie gras goose preferably (but not raw)
5 tablespoons unsalted butter
3 chopped shallots
1 cup dry white wine
4 cups chicken stock
2 teaspoons cornstarch dissolved in 2 tablespoons white wine
8 large mushrooms with large caps and perfect (what precision!)
1 tablespoon peanut oil tea
Preheat oven to 200 ° C. Cover the plate with parchment paper.
Roll dough on a lightly floured board to 6 mm thickness and cut into 8 oval 10 cm wide and 12.5 cm long. Prick with a fork and brush with egg yolk + water.
Bake for 12-15 minutes until lightly browned.
Remove from oven to cool.
With a sharp knife cut the side without cutting the bottom and remove the inner layers to form a hollow oval
Rinse and dry the quails, sprinkle salt cavities, pepper and a little cognac and truffles. Share foie gras into 8 portions and place in each quail. Close quails up with kitchen string. Place the quails in the refrigerator until cooking.
Heat a tablespoon of butter in a heavy saucepan. Add reserved bones and brown slightly.
Add shallots, reduce heat, stirring constantly for 3 minutes. Add 3 tablespoons of Cognac and the chicken stock and deglaze the pan. Simmer for 30-40 minutes to reduce the sauce. Strain the sauce and put the cornstarch and mix.
Return to a clean saucepan and stir until thickened. Add remaining truffles, salt, pepper.
Saute mushroom caps in 2 tablespoons of butter.
Book.
About 20 minutes before serving, preheat the oven to 175-180 ° C.
Heat the remaining butter and oil in a heavy skillet over medium heat, brown quails on all sides about 5 minutes. Place the quails in the oven 10 minutes.
Meanwhile, deglaze the pan with the remaining Cognac (about 2 tablespoons) and add it to the sauce.
Remove the quails from oven, remove the string and keep warm.
To serve, reheat the sauce.
Place the oval on a plate and put a quail on each, to 5 minutes to warm in the oven. Arrange on plates and put a spoonful of sauce on each quail and the plate and place the mushroom caps on top of each quail.
Serve immediately.