Sauce Vinaigrette Au Vermouth Vermouth Vinaigrette For Salads Recipes

SAUCE VINAIGRETTE AU VERMOUTH (VERMOUTH VINAIGRETTE FOR SALADS)

Steps:

• Put the mustard and vinegar in a mixing bowl and add the vermouth while beating with a wire whisk.
• Add the oil gradually, beating vigorously with the whisk. Add the shallots, salt and pepper to taste.

CREAMY VINAIGRETTE FOR SALADS

Steps:

• Combine the mustard, salt and pepper, and vinegar. Whisk in the cream. Gently stir in the olive oil. Stir in the chervil. Unlike standard vinaigrette, creamy vinaigrette is relatively stable and will keep in the refrigerator for up to 5 days or so.

VEAL IN RED-WINE SAUCE (MEURETTES DE VEAU)

Steps:

• Sprinkle the veal with salt and pepper.
• Heat the oil in a large, heavy skillet over high heat, add the veal pieces a few at a time and cook, stirring, until lightly browned on all sides, about 8 to 10 minutes. Transfer the pieces as they are browned to a large, heavy casserole and continue cooking in the casserole over high heat. Add more pieces to the skillet and continue cooking and browning and transferring the pieces to the casserole until all are browned and added.
• Add the carrots, onion and garlic to the meat and stir. Cook 10 minutes and sprinkle with flour, salt and pepper, stirring. Tie the thyme, parsley and bay leaf into a bundle and add it. Add the wine and sugar and bring to the boil. Cover and let simmer over low heat about one and one-half hours. Remove and discard the herb bundle. Add the marc de bourgogne and cook about three minutes longer. Serve with croutons, if desired, on the side.

HEARTY DUCK AND WILD RICE SOUP

Steps:

• Cut the duck into serving pieces. Crack the backbone in half lengthwise. Cut away and discard any peripheral fat from the duck pieces. Sprinkle the pieces with salt and pepper.
• Heat a heavy kettle and add the duck pieces skin side down. Add as many pieces in one layer as the kettle will hold. Cook these pieces until they are nicely browned, about four or five minutes. Continue until all the pieces are browned. As the pieces are cooked, strain off and discard the fat.
• Return all the pieces to the kettle and add the onion, coarsely chopped carrot and garlic and cook three minutes, stirring constantly.
• Add the broth and bring to the boil. Simmer about one hour or until the liquid is reduced to about six cups. Skim off any scum and fat from the top as it accumulates.
• Remove and reserve the meaty duck pieces, such as legs, breast, thighs and so on. Discard the bony parts, such as the backbone.
• Strain the six cups of duck soup into a saucepan and bring to the simmer.
• Remove the meat from the reserved duck pieces and cut it into small dice. There should be about two cups of meat.
• Cut the mushrooms into small squares. There should be about two cups.
• Put the mushrooms, diced meat, wild rice, leeks and carrots into a kettle and pour the hot soup over them. Let simmer about two minutes. Serve piping hot.