JULIA CHILD SUPREMES DE VOLAILLE AUX CHAMPIGNONS (CHICKEN BREAST
directly from Mastering the Art of French Cooking, Vol. I by Julia Child, Louisette Bertholle and Simone Beck (Knopf, 1961)
Provided by endeavour
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees.
- Rub the chicken breasts with drops of lemon juice and sprinkle lightly with salt and pepper. Heat the butter in a heavy, oven-proof casserole, about 10 inches in diameter until it is foaming. Stir in the minced shallots or green onion and saute a moment without browning. Then stir in the mushrooms and saute lightly for a minute or two without browning. Sprinkle with salt.
- Quickly roll the chicken in the butter mixture and lay a piece of buttered wax paper over them, cover casserole and place in hot oven. After 6 minutes, press top of chicken with your finger. If still soft, return to oven for a moment or two. When the meat is springy to the touch it is done.
- Remove the chicken to a warm platter (leave mushrooms in the pot) and cover while making the sauce (2 to 3 minutes).
- To make sauce, pour the stock and wine in the casserole with the cooking butter and mushrooms. Boil down quickly over high heat until liquid is syrupy. Stir in the cream and boil down again over high heat until cream has thickened slightly. Off heat, taste for seasoning, and add drops of lemon juice to taste. Pour the sauce over the chicken, sprinkle with parsley and serve immediately.
Nutrition Facts : Calories 499.6, Fat 39.6, SaturatedFat 23.5, Cholesterol 195.2, Sodium 508.4, Carbohydrate 5.2, Fiber 0.4, Sugar 1.8, Protein 27.4
ESCARGOTS AUX CHAMPIGNONS
This is from the menu of the Court of Two Sisters, a charming restaurant on Royal Street in the French Quarter of New Orleans. In the same location, two sisters really did run a shop from 1886 until they died within 2 months of each other in 1924. The property has been operated as a restaurant since 1963.
Provided by Chef Kate
Categories Creole
Time 15m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Pre-heat the broiler.
- Cream the softened butter with all the rest of the ingredients, except the mushrooms and snails.
- Remove the stems from the mushrooms caps (reserve for other use).
- Stuff each mushroom cap with a snail.
- Cover each snail with a spoonful of the butter mixture.
- Broil stuffed mushrooms for six to eight minutes.
Nutrition Facts : Calories 229.8, Fat 24.2, SaturatedFat 15.2, Cholesterol 64.5, Sodium 362.3, Carbohydrate 2.8, Fiber 0.8, Sugar 1.2, Protein 2.6
CHAMPIGNONS DE PARIS STUFFED WITH ESCARGOT, GARLIC, PARSLEY, AND ALMONDS
Provided by Food Network
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F.
- In a small bowl, combine the butter, bread crumbs, parsley, garlic, almonds, ham, and chopped white mushrooms together. Add salt and pepper, and mix until all ingredients are combined together.
- Using a cookie sheet, place the mushroom caps on sheet, add a snail in the center of each mushroom, and cover with the butter mixture. Place the baking sheet in oven and bake for 20 minutes.
RISOTTO AUX CHAMPIGNONS
This is an authentic french recipe, translated from one of my cookbooks. This was the 1st risotto I ever made, and I found it was easy. I make it often for my husband the mushroom lover.
Provided by Carolyn Kamberlane
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Sauté the onion in half of the butter until it is translucent.
- Add the mushrooms and cook 2-3 minutes.
- Add the rice and cook,while stirring, until the rice gets shiny and translucent around the edges.
- Add a ladle of bouillon and cook until it is absorbed.
- Add the safron.
- Continue adding the bouillon (one ladle at a time and cooking until absorbed) until the rice is cooked and all the bouillon is absorbed.
- Add the remaining butter and parmesan, stir.
- Serve topped with chopped parsley.
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