Easy menu

Beef à la Ficelle

Belle-Helene Pears

Step-by-step starter preparation
Chicken And Almond Salad by jkopniak
1

Place the almonds under the grill sprinkle with salt and grill until slightly brown, and put to one side.
2

Wash and trim the watercress and dry on a kitchen pepper, reserve a few sprigs for garnishing. Chop the celery including the tender green leaves coarsely.
3

Mix the chicken, watercress and celery in a bowl season with salt and pepper. Beat the orange juice into the mayonnaise and mix into the salad.
4

Garnish with sprigs of watercress and chill lightly before serving your chicken and almond salad.

Step-by-step main dish preparation
Beef à la Ficelle by martinmorelpivan
1

Securely tie beef both lengthwise and crosswise with string. If chilled, bring to room temperature before cooking. Combine broth, onion, carrot, celery and turnip in large stockpot with side handles. Boil vigorously 30 minutes.
2

Tie meat to handles, suspending as closely as possible to broth without actually touching. Cover tightly and let steam until meat thermometer registers 49C. (rare), about 18 to 20 minutes. Slip large fork under wrapping strings, then remove meat to platter. Cut strings holding meat. Let rest 5 minutes before carving; do not remove strings around meat until after it has been carved.
3

Slice thinly, allowing 2 or 3 slices per serving, or cut into 8 thicker slices. Save juices to moisten each portion. Reassemble slices, wrap with foil and keep warm but serve as soon as possible.
4

Garnish each serving with shallots and accompany with Sauce Moutarde-Batarde or Red Pepper Jelly, or both.

Step-by-step dessert preparation
Belle-Helene Pears by Peter
1

Using a saucepan just large enough to hold the pears in a single layer, add pears and water just to cover. Remove pears. Add sugar and lemon juice. Bring to a boil. Add pears, reduce to simmer, cover, and cook until tender but not falling a part — about 20 minutes.
2

Remove pears from cooking liquid and cool. Discard poaching liquid.
3

Just before serving, place sauce ingredients in a small sauce pan over low heat. Stir constantly for about 10 minutes until the sauce is smooth and thickened.
4

Place drained pears on serving plates. Place two small scoops of ice cream next to each pear. Top pear with chocolate sauce. Serve immediately.

Chicken And Almond Salad by jkopniak

Step-by-step starter preparation
1

Place the almonds under the grill sprinkle with salt and grill until slightly brown, and put to one side.
2

Wash and trim the watercress and dry on a kitchen pepper, reserve a few sprigs for garnishing. Chop the celery including the tender green leaves coarsely.
3

Mix the chicken, watercress and celery in a bowl season with salt and pepper. Beat the orange juice into the mayonnaise and mix into the salad.
4

Garnish with sprigs of watercress and chill lightly before serving your chicken and almond salad.

Step-by-step main dish preparation
1

Securely tie beef both lengthwise and crosswise with string. If chilled, bring to room temperature before cooking. Combine broth, onion, carrot, celery and turnip in large stockpot with side handles. Boil vigorously 30 minutes.
2

Tie meat to handles, suspending as closely as possible to broth without actually touching. Cover tightly and let steam until meat thermometer registers 49C. (rare), about 18 to 20 minutes. Slip large fork under wrapping strings, then remove meat to platter. Cut strings holding meat. Let rest 5 minutes before carving; do not remove strings around meat until after it has been carved.
3

Slice thinly, allowing 2 or 3 slices per serving, or cut into 8 thicker slices. Save juices to moisten each portion. Reassemble slices, wrap with foil and keep warm but serve as soon as possible.
4

Garnish each serving with shallots and accompany with Sauce Moutarde-Batarde or Red Pepper Jelly, or both.

Step-by-step dessert preparation
1

Using a saucepan just large enough to hold the pears in a single layer, add pears and water just to cover. Remove pears. Add sugar and lemon juice. Bring to a boil. Add pears, reduce to simmer, cover, and cook until tender but not falling a part — about 20 minutes.
2

Remove pears from cooking liquid and cool. Discard poaching liquid.
3

Just before serving, place sauce ingredients in a small sauce pan over low heat. Stir constantly for about 10 minutes until the sauce is smooth and thickened.
4

Place drained pears on serving plates. Place two small scoops of ice cream next to each pear. Top pear with chocolate sauce. Serve immediately.

Limit
Sort by	sort_by_total_view sort_by_notes sort_by_num_comments