This week, the menu for Inspiria Production Class are:
Creme A’la Crecy
Poulet Saute Chasseur
Raw vegetables for the dish
A’la refers to “the style of” and crecy refers to carrots. Thus it was creme of carrots for soup with the addition of orange juice to balance the sweetness of carrot.
Chopped Mushrooms for the dish
Chasseur: The name is derived from the French word for “hunter”. Sauce chasseur, sometimes called “hunter’s sauce”, is a simple or compound brown sauce used in French cuisine. It is typically made using demi glace or an espagnole sauce as a base, and often includes mushrooms and shallots. It may also include tomatoes and a finishing of fine herbs. The chicken is browned in fat, then cooked in demi glace with red wine, mushrooms and shallots.
To add to the rustic flavor of Chicken dish, we made Fondant Potato which was cooked in stock and butter till the water evaporates and gives the potato a nice brown and crunchy crust with a deliciously soft center.
For the vegetables, we had nicely grilled zucchini and yellow squash.