Great Times Gourmet™
GREAT RECIPES FROM TOP RESTAURANTS

CHAMBORD
Beverly Hills, California

The Chambord was another restaurant which hosted many in the entertainment field, as well as many other patrons.  With advance notice, the chef would prepare any specialty requested by Chambord ’s clientele, as well as for any special occasions.  Join in another of your own cooking adventures with the following gourmet recipes as provided by their chef. 

LE SAUMON FRAIS AU COURT BOUILLON, BEURRE BLANC

Poached fresh salmon – serves two people.

2 pieces of  salmon ( 8 oz. each )
 

Mix the following ingredients and boil for 10 minutes.

2    8 oz.  glasses dry white wine (Macon Blanc)

2    8 oz.  glasses of water

1    ounce vinegar (white or red)

2    shallots

1    carrot sliced very thin

1    celery stalk sliced

10   black peppercorns

1    piece bay leaf

1    pinch thyme

Salt and pepper to taste

Small bouquet of parsley stems

Pour this mixture over salmon and poach slowly for 10 minutes.

Sauce Beurre Blanc  (white butter sauce)

2    ounces of dry white wine

1    shallot chopped very thin

1    teaspoon vinegar

Salt and pepper to taste

2    tablespoons  whipping cream

Let everything cook on low flame without whipping cream until completely thickened.  Then add whipping cream and let it boil for one minute.  Remove pan from fire and add 4 ounces of butter (soft).  

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CHARLOTTE RUSSE

Preparation time 15 minutes.

3    egg whites

1/2  cup unsweetened chocolate

2    egg yolks

1/3  cup butter

1/4  cup granulated sugar

1    package lady finger cookies

Melt the chocolate in a double boiler.  Then remove from fire, add butter as you are stirring.  The texture must be smooth.  Add the egg yolks.  Beat egg whites until stiff, adding 2 tablespoons of sugar.  Pour chocolate mixture into egg white slowly and mixed delicately.  

Grease an 8 inch bowl and put lady finger cookies around it, cut them at the top of the bowl, and pour your chocolate preparation in.  Let it cool for a few hours.

Crème Anglaise

Preparation 15 minutes.  Cool 30 minutes.

1/2  pint of milk

6    egg yolks

1    cup sugar

1    teaspoon vanilla

Boil milk and vanilla.  Beat egg yolks and sugar.

Pour item 1  into item 2 beating slowly.  Put everything on a low flame, stirring slowly.  Do not let it boil.  Put it in a double boiler of cold water to stop the boil.  Let it cool off in the double boiler and beat it occasionally.  This operation lasts for 30 minutes.  This sauce is to be used over Charlette Russe.

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STEAK TARTARE

Serves one person.

6    ounces lean chopped beef tenderloin

1    teaspoon chopped onion

1    teaspoon capers

1    teaspoon French chopped parsley

1    egg yolk

1    teaspoon hot French mustard

2    tablespoons oil

1/4  teaspoon anchovy paste

1/2  teaspoon Lea & Perrins Worcestershire Sauce

Salt, pepper, and sauté sauce to taste.  

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SUPREME DE VOLAILLE ETUVE AU VINAIGRE DE JEREZ

Serves two persons.

2    thick boned chicken breasts (10 oz. each) coated in flour.

1    tablespoon oil

1    tablespoons butter

2    chopped shallots

1    tablespoon tomato paste

1    tablespoon green peppercorn

2 -3 ounces Jerez vinegar

1    cup whipping cream

1    teaspoon Lea & Perrins Worcestershire sauce

Heat oil and butter.  Add chicken which has been coated in flour.  Sauté on low fire until tender.  (Do not let it become too dark.)  Remove chicken breasts and drain.  Put aside.

Add chopped shallots to oil and simmer for one minute.  Then add vinegar, tomato paste and boil.

Add chicken breasts and whipping cream and cook together until sauce is thick. 

Add green peppercorn, Lea & Perrins Worcestershire sauce and salt and pepper to taste.

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