Posted by Carl on January 01, 19100 at 10:53:51 :
In Reply to: Re: Check out this one posted by Timothy Banning on December 31, 1999 at 15:54:36 :
: From Larrousse:
: a la Francais; A garnish consisting of nests of duchess potatoes dipped in egg and bread crumbs and filled with mixed diced vegetables; asparagus tips; braised lettuce; florets of cauliflower covered with hollandaise; the sauce is a light veal sauce or veal gravy. For large cuts of meat.
: When ever I am asked to do any thing from classic cuisine I always try to check resources such as Larrousse or le Guide de Culinair. While I can understand modifying things for a more modern style of service I always wonder about the value of calling something by a classic name when it really is something all together different.
: Any comments?
My thoughts exactly, I wondered as I was posting that recipe was it really being truthful by posting such an Americanized version.
Sometimes caterers take short cuts for the sake of large batch cooking. That is why I still like the intimate parties. Not quite the bucks, but a chance to show off....
Thanks for pointing that out.... there should be a word like
"faux" added to the classic cuisine recipes that have been modified. :)