On today's set menu there is a grilled rib of beef, with potatoes
"amandines" and a Bordelaise
The rib of beef is grilled and
served with a typical sauce
from the Bordeaux region. It
is made up of finely chopped
(ciselé) shallots and red wine.
potatoes consist of a seasoned purée of mashed potatoes,
egg yolk, butter and almond powder (poudre) and flakes
(éffilées) that are baked (cuit/e au four) until golden
The rif beef has been prepared/trimmed (parée) and then
put in a marinade.
In the meantime (pendant ce temps-là), peel the potatoes,
cook them and prepare the Duchess potatoes --> mash
(purée) + butter + egg yolk. All this will beb baked (cuit au
four) with almond (amande) flakes (effiléés) and almond powder
For the Bordelaise sauce, boil down (réduire) finely
chopped (ciselées) shallots and red wine. Add some brown
veal stock (fond de veau brun).
On the plate, you will add some cubes of beef marrow
bones that will have been cooked in the Bordelaise sauce.
How do the clients like their meat cooked?
Bleu : very rare
A point: medium
Bien cuit: very well done
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