Blanquette Ris Dagneau En Croute Recipes

BOEUF EN CROUTE

Steps:

• Season the beef with salt, and pepper. Melt a tablespoon of butter with a drizzle of the olive oil in a saute pan until hot, then sear the beef on all sides. Remove from the pan to a board, and let cool completely, then wrap in plastic wrap, and refrigerate.
• In the same pan as the beef, prepare the mushroom duxelles: Melt the remaining 2 tablespoons butter and fry the shallots until translucent. Add the mushrooms, thyme, and bay leaf, and cook until very tender. Pour over the Madeira, and bring to a boil, and cook until all the liquid has evaporated. Add the creme fraiche and cook down to a very thick paste. Season the mixture with salt, and pepper. Stir through the chopped parsley.
• Roll out one block of pastry to a rectangle large enough to fit the meat with a roomy border. Place on a baking sheet. Remove the fillet from the refrigerator, and unwrap. Spoon the mushroom mixture into the center of the pastry and set the meat on top. Roll out the second sheet to fit over the whole fillet generously. In a small bowl, beat together the egg and 1 teaspoon water. Brush the margins of the bottom pastry with egg wash, then drape the second sheet over, pressing to seal well. Trim the edge to a 1-inch border. Crimp the edges with your fingers. Refrigerate until ready to bake.
• Preheat the oven to 425 degrees F.
• Brush the whole surface of the pastry with egg wash and make two slits in the top with a knife to allow steam to escape. Bake 15 minutes. Reduce the oven temperature to 400 degrees F, and continue to bake 20 minutes, depending on how well you like your meat done. Remove from the oven and let stand about 10 minutes before serving in slices.

GIGOT D'AGNEAU ANDREW

Steps:

• Carefully remove bones from lamb, except for the last "shin" bone. Scrape meat off bones. Preheat oven to 350 degrees F.
• In a large saucepan, add 1/4 cup clarified butter and onions, carrots, and leeks. Stir and add in bones and 2 cups cold water. Raise heat and bring to a boil, then lower to a simmer and reduce by half. Season with sprig of parsley, bay leaves, and crystallized salt.
• Heat small frying pan. Add bread crumbs and pour remaining butter on top. Cook gently. Add orange segments and continue to cook. Meanwhile, combine orange rind and 3/4 cup water in small pan and bring to a boil. Add arrowroot and sugar and reduce to low heat until it begins to thicken to a glaze. Transfer bread crumbs and orange segments to a mixing bowl. Season stuffing with Grand Marnier, salt, white pepper, and chopped parsley.
• Stuff lamb and close pouch with skewers, lacing up with string in between, like a big boot. Make shallow diagonal slashes over top of lamb. Season flour with salt and pepper. Dust lamb with flour. Place in baking dish and roast for 1 hour 40 minutes. Remove lamb from oven and place in a bain marie (small baking dish set in a larger baking pan which is filled half way with water). Increase heat to 500 degrees F. and cook for another 15 minutes. Baste with orange glaze.

FENNEL, CHANTERELLE, AND CHICKEN EN CROUTE

Steps:

• Preheat oven to 350 degrees F.
• Stuffing: Saute chanterelles, leeks, and onions until transparent. Add wine and let boil and reduce until almost dry. Add heavy cream and reduce until thick. Season with salt and pepper. Let cool completely.
• Make a slit on side of breast and using the back of a wooden spoon, open the slit into a pocket. Stuff it with the mushroom mixture.
• In a hot, ovenproof skillet, saute chicken in butter. Turn when slightly brown and place in oven and bake for 5 minutes. Remove from oven, pour off excess grease, and set breasts aside to rest.
• Place pan on stove, add the leeks, onion, and fennel. Let cook until translucent. Add the garlic and Herbes de Provence and stir until aromatic. Deglaze with the Chablis and season with salt and pepper. Let simmer for 5 minutes. Remove from heat and let cool.
• Roll out the puff pastry dough and halve width-wise into two short rectangles. Place a chicken breast in the bottom half of the dough. Top with half the fennel sauce. Fold the long part of the dough over the chicken and press the edges to seal with a fork. Brush with egg white wash. Poke a design in the top of the crust with a knife. Bake for 15 minutes.