Day 4-

3 October 2013

I guess I missed a big day yesterday, I was told they watched the chef make Espanole (which he was simmering into a demi glace this morning as we came in); then they worked on Bechemel- from which they made the small sauce- Mornay; and then they made a tomato sauce. Damn car, going to stay after class and work on those 3.
Today from the demi glace we made 2 sauces.
 Robert:

1 oz clarified butter
2 oz chopped onion
4 oz white wine
1 pint demi glace
cook onion in butter without browning, add wine and reduce by 2/3. add demi glace and simmer 5 minutes. strain and add pinch of dry mustard and small squeeze of lemon.

 

 

Chasseur

1 pint demi glace

1 oz clarified butter

3 oz sliced mushrooms

2 oz chopped shallots

4 oz white wine

4 oz sliced tomato (blanched, skinned, seeded)

1 Pint demi glace

1tsp chopped parsley

S&P TT

 

Sautee mushrooms and shallots in butter, add wine and reduce by 3/4, add demi-glace and tomato, Simmer 5 minutes, add parsley, S&P to taste.

 

Both sauces should have a consistency that coats the back of a spoon, nice and smooth (nappe).

For Chaucer to really enhance the flavor the mushrooms should be browned to give off a more intense flavor and to color the sauce.

 

Today we worked alone, as an introvert I naturally loved it. Chef taught us the importance of mise en place*, in setting up. I find its something I have always naturally done, on any project or recipe, look at what I want to accomplish and get everything gathered that's needed so production is smooth. Setting up mise en place put me at ease, and my sauces came out really good. I really enjoyed the Chauccer. Looking forward to using that in accompaniment with a nice roast beef.

 

*French term meaning "everything put in place"

 

He assigned cleaning groups yesterday, my 2 partners were absent, but luckily we had ranges and ovens, so I managed just fine!

 

Great day! Can't wait for tomorrow!