Lightly Saffroned Mussel Soup

Yield: about 3V—3V2 qt (3.25-3.51 L)

Portions: 12

Portion size: 10 fl oz (300 mL)

U.S.

Metric

Ingredients

4 qt

4 L

Mussels

212 oz

80 g

Shallots, minced

3

3

Garlic cloves, crushed

2 oz

70 g

Celery

1

1

Bouquet garni

(see p. 152)

112 pt

800 mL

White wine

312 oz

100 g

Carrot, cut julienne

312 oz

100 g

Leek, cut julienne

3 oz

80 g

Celery, cut julienne

112 oz

50 g

Butter

1 pt3fl oz

600 mL

Crème fraîche

4 knife tips

4 knife tips

Powdered saffron

(see note)

18

18

Egg yolks

to taste

to taste

Pepper

3 tbsp

20 g

Minced chives

Per serving:

Calories, 510; Protein, 30 g; Fat, 32 g (58% cal); Cholesterol, 420 mg;

Carbohydrates, 13

j; Fiber, 1 g; Sodium, 660 mg.

Note: To measure something as precious as saffron powder, use the tip

of a clean, dry knife to measure out the amount needed. If using saffron threads instead of powder, use a generous pinch of the threads.

Procedure

1. Clean the mussels thoroughly.

2. Place the mussels, shallots, garlic, celery, bouquet garni, and white wine in a covered pot. Cook until the mussels are open.

3. Remove the mussels with a slotted spoon. Remove the mussels from their shells and, if necessary, remove any remaining beards from the mussels. Discard the shells.

4. Carefully strain the cooking liquid through cheesecloth, pouring carefully so that any sand is left in the cooking pot.

Sweat the julienned vegetables in the butter until just tender. Reserve for garnishing the soup.

of a clean, dry knife to measure out the amount needed. If using saffron threads instead of powder, use a generous pinch of the threads.

Measure the cooking liquid and add enough fish stock to bring the volume to 3 qt (3 L). Bring to a boil. Allow to reduce by 30-50%, depending on the saltiness of the liquid.

Place half of the crème fraîche in a small bowl. Stir a little of the hot broth into the cream, then stir into the broth. Add the saffron and bring back to a boil.

Mix the egg yolks with the remaining crème fraîche. Temper with a little of the hot soup, then add the mixture to the soup. Place on low heat and heat gently without letting it boil.

Taste and season with a little pepper and, if necessary, salt. (Because mussels are salty, you will probably not need to add salt. Taste carefully.) To serve, place the julienned vegetables and the mussel meats in the bottoms of warmed broad soup plates, using about 1 oz (25 g) vegetables and 212 oz (70 g) mussels per portion. Ladle the hot soup into the plates. Sprinkle with chives.

Velouté Agnes Sorel (Chicken and Leek Soup)

Yield: 3-31/2 qt (3-3.5 L)plus garnish Portions: 12

Portion size: 8 fl oz, plus 2V2 oz garnish (250 mL, plus 75 g garnish)

Yield: 3-31/2 qt (3-3.5 L)plus garnish Portions: 12

Portion size: 8 fl oz, plus 2V2 oz garnish (250 mL, plus 75 g garnish)

U.S.

Metric

Ingredients

I

I

Chickens, 3 lb (1.5 kg) each

I

I

Carrots, medium

I

I

Onions, medium

I

I

Celery stalks

l

l

Leek

5 qt

5 L

Water

l

l

Bouquet garni (see p. 152)

13 oz

400 g

Leeks, white part only

l lb

500 g

White button mushrooms

3 oz

l00 g

Butter

3 oz

l00 g

Rice powder (see note)

5 oz

l50 g

Crème fraîche

Procedure

1. Trim the chickens. Trim the vegetables as necessary.

2. Place the chickens in the water with the whole vegetables and bouquet garni. Simmer for 30 minutes.

3. Remove the chickens from the broth. Strain the broth.

Thinly slice the leeks.

Wash the mushrooms. Cut the white part of the caps into julienne until you have 7 oz (200 g) julienne. Set the mushroom julienne aside for the garnish. Slice the remainder of the mushrooms. Sweat the sliced mushrooms and the leeks in butter. Add 3 qt (3 L) of the poaching liquid. Simmer about 30 minutes. Dissolve the rice powder in a little of the hot liquid, then gradually stir into the broth. Simmer a few minutes until thickened. Transfer to a blender or food processor and process until smooth. Mix in the crème fraîche, then strain through a fine sieve.

5 oz

l50 g

Crème fraîche Egg yolks ll lI

Mix the second amount of crème fraîche and the egg yolk together in a small bowl. Add some of the hot liquid to temper, and mix well. Incorporate the liaison into the soup over very low heat. Do not allow the soup to boil, or the egg yolks will curdle.

5 oz l50 g

Cooked cured beef tongue 13.

Per serving:

Calories, 300; Protein, 15 g; Fat, 21 g (63% cal.); Cholesterol, 145 mg; Carbohydrates, 13 g; Fiber, 1 g; Sodium, 230 mg.

Note: If rice powder (also called cream of rice) is not available, substitute an equal weight of potato starch.

Remove the breast meat from the chickens. Save the legs for another use. Cut the breast meat into julienne. Similarly, cut the cured tongue into julienne.

Gently sauté the reserved mushroom julienne in just enough butter to coat the bottom of a sauté pan. To serve, place the julienned garnish in the bottom of a serving bowl, then pour the hot soup over the garnish.

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