Quote:
Originally Posted by
Manton 
I sort of did Julia's recipe, with several modifications.
Peel & stem creminis, then quarter. Put trimmings in a cheesecloth.
Tourne potatoes and carrots.
Soak and peel pearl onions.
Cut lardons.
Chop some parsely.
Prepare bouquet garni in sache.
Blanch lardons, then sweat lardons in butter. Remove and reserve.
Season and brown chicken on both sides. Remove to a platter.
Cook mushrooms in residual fat. Remove and reserve.
Pour out remaining fat and discard. Replace chicken and bacon, add cognac and flambe.
Add wine (one bottle cheap pinot--don't cry Pio, it was really cheap) and deglaze pot. Add brown chicken stock. Stir in tomato paste.
Add bouque garni, top with cartouche, cover, and put pot in 300 oven for at most 30 minutes (check after 20; remove chicken when it registers 150).
Meanwhile, cook onions glace a brun and carrots glace a blone. Do the pototoes risole (blanch, saute in oil, roast in butter).
Once chicken is out, boil liquid on high until reduced by about half (two cups or less). Remove sachet and cheesecloth. Whip in beurre manie. Correct seasoning.
Serve in a shallow bowl or high sided plate or small casserole dish. Add mushrooms and onions to the liquid but keep the potatoes seperate to preserve the cruch. Carrots can go either way.
Pics?
BTW what ever happened to the rest of the cooking school write ups?
