Day 9 Culinary III

Mots Du Jour

·         Decouper-To cut; to cut using scissors, a knife or pastry cutter

·         Deglacer- To deglaze; to dissolve with liquid the substance attached to the bottom of the pan

·         Degraisser- To degrease; to remove excess fat from the surface of a food or sauce

·         Delayer-(1) To thin with water (2) To dissolve in liquid

·         Demi-Glace- Meat, fish, or chicken stock reduced to a concentrated form

·         Demouler- To unmold; to carefully remove a preparation from the container in which it was placed to give it a specific form

·         Denoyauter- To pit; to remove the seed or pit of stone fruits and olives with a knife

·         Des-Cubes; small regular squares

·         Desosser- To debone; to remove the bones from the meat and fowl

Day 9

·         Mots du Jour

Production:

·         Escollope de dinde pane viennoise (turkey scaloppini)

·         Shitake mushrooms sauté with shallots

·         Cream sauce

·         Pommes croquettes

·         Asparagus

·         Lemon olive anchovy garnish

·         Green salad vinaigrette

Turkey Escalope- Breaded

Heat up butter in a small pan and add the escalope, heat until golden brown (over low heat)

Mushroom Sauce- sauté mushrooms, add shallot and deglaze with cream

Pommes Croquette(in book)

5 asparagus peeled, poached and tossed in butter

Salad- Red wine vinegar, parsley, salt and pepper, mustard oil. Chopped shallots, toss

Salt and pepper in the bowl first, then add spoon of mustard, then a spoon of vinegar, drizzle oil while you whisk, then add parsley

Decorate for escalope- Lemon/ 1 slice, olive on top, with anchovy wrapped around, and parsley.