"Rooted in French tradition, this menu celebrates the elegance of seasonal cooking. The twice-baked comte souffle, light and delicately cheesy, is a timeless favourite that's simple to prepare yet sure to impress. It's followed by a roast capon, the festive bird of choice in France, prized for its tender, delicious meat, and paired with chestnuts and pommes Anna. These classic recipes are not just reserved for Christmas tables, but I think the combination captures the spirit of comfort and indulgence that defines traditional French gastronomy."
"The day before, put the butter for the potatoes into a cold pan and slowly bring to a boil, skimming off the froth that comes to the top and leaving the milk solids to sink to the bottom. The clear butter you're left with is what you want. Transfer the clarified butter to a large bowl. Line a flat-sided nonstick pan or oven dish with greaseproof paper and heat the oven to 180C (160C fan)/350F/gas 4."
Menu features a twice-baked comte souffle described as light and delicately cheesy. Roast capon is recommended as the festive bird of choice in France, paired with chestnuts and pommes Anna. Ingredients list includes a 3–3kg capon, truffle, chestnuts, celery, chicken stock, chervil or parsley, and butter for the potatoes. Pommes Anna requires clarified butter and thinly sliced floury potatoes layered in a lined, weighted pan and baked at 180C for about 1.5 hours. Recipe yields eight servings and includes overnight setting and long cooking for the capon.
Read at www.theguardian.com
Unable to calculate read time
Collection
[
|
...
]