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La Belle Cuisine
The
Major’s Bodacious Baked Brie
1 small wheel Brie
2 tablespoons olive oil
1 tablespoon butter
3 cloves garlic, pressed
1 package (3 1/2 ounces) sliced or
slivered almonds
Preheat
oven to 375 degrees F.
Place Brie on
ovenproof dish. In a small saucepan, heat olive oil,
butter and
garlic. Pour over the cheese.
Top with almonds. Bake
about 15 minutes. Serve with crackers or a fresh French
baguette.
Deliciously decadent!
Escargots
d’Alsace Bourguignonne
Adapted from the Gourmet Archives
1/2
cup (1 stick) butter
1 teaspoon chopped shallots
1 teaspoon chopped parsley
1 1/2 teaspoons minced garlic
Juice of 1 lemon
Dash Worcestershire
Dash Tabasco
[Salt and pepper to taste]
[We add 1 tablespoon Pernod]
A 7-ounce tin escargots, drained
and rinsed
Dry white wine
Snail shells for serving
In
a bowl cream together the butter, shallots, parsley, garlic, lemon
juice,
Worcestershire and Tabasco, salt, pepper, and Pernod if using.
[You may
process this mixture briefly in a food processor if you
wish.]
Simmer
the drained escargots in a little wine for a few minutes
[long
enough for them
to absorb the wine]. Drain them.
Place
some of the creamed mixture in each snail shell [using half of the creamed
mixture], place escargots on top [one per shell], then top with remaining
creamed mixture. Place the shells
in an oven-proof serving
pan and bake them at 450 degrees F. until the butter begins
to sizzle.
Just before serving,
sprinkle each escargot with a little dry white wine.
Serves 4.
Salmon
Rillettes
Gourmet May 1994
3
cups water
1 pound skinless fresh salmon fillet
1 pound smoked salmon, chopped fine
1/2 cup (1 stick) unsalted butter, softened
3 shallots, minced
1/3 cup chopped fresh parsley leaves
2 tablespoons fresh lemon juice
2 teaspoons Dijon mustard
2 teaspoons drained capers
2 teaspoons Cognac or other brandy
2 teaspoons freshly grated lemon zest
Whole-wheat French or Italian bread,
sliced, as an accompaniment
In
a skillet bring water to a boil and add fresh salmon. Reduce heat
and poach
salmon at a bare simmer, turning once, about 4 minutes,
or until just cooked
through. Transfer salmon to a bowl and cool.
Flake
fresh salmon and add smoked salmon, butter, shallots, parsley,
lemon juice,
mustard, capers, Cognac or other brandy, zest, and salt
and pepper to taste.
Stir mixture until combined well and pack into a
1-quart terrine or bowl.
Rillettes may be made 4 hours ahead and
kept chilled, covered.
Serve
salmon rillettes, chilled slightly, with bread.
Makes about 4 cups.
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