Notes about Recipes in this book

• Flambéed sirloin steak with cream sauce (Pavés de rumsteck flambés, sauce à la crème)

  • twoyolks on December 26, 2018

    This made a nice simple sauce for the steak. I used brown beef stock which seemed to work well. You need the right thickness of steak to get it cooked through by the time the sauce is properly reduced. As the sauce reduces, it will get nicely syrupy.

• Slow-cooked beef shank (Jarret [gîte] de boeuf)

  • twoyolks on October 11, 2020

    My beef shank wasn't tender after 3 hours (but I didn't realize it until serving it). There really aren't instructions for what to do with the sauce, so I strained it, defatted it, and reduced it. I added the bone marrow from the shank and whisk it. I think cut up the beef and glazed it in the reduced sauce. The sauce was quite flavorful.

• Simple braised beef stew with orange (Daube de boeuf à l'orange simple)

  • twoyolks on October 26, 2020

    Simple but quite good braised beef stew.

• Wine trader's rib eye steak (Entrecôte marchand de vin)

  • twoyolks on November 25, 2019

    The sauce was simply okay. It was too thin and didn't really get any body from the enrichment butter.

• Simple lamb stew (Agneau mijoté)

  • Indio32 on January 01, 2021

    Made this for tonights supper from a half leg of lamb which I boned and cubed. Was a bit concerned about the 4 cloves of garlic but resulting dish was fine. My concern was the 3hr cooking time. Despite only cooking for 2hrs the meat almost textureless. Maybe my lamb was particularly tender to start or French use older 'tougher' lamb? Eaten with mashed potato & steamed kale.

• Oven-baked French fries (Pommes frites au four)

  • twoyolks on December 26, 2018

    These are quite good for oven fries (but not as good as deep fried fries). They do get crispy but not as evenly as I’d like. I found they needed 35 minutes total to cook. It’s most important to turn them towards the end of cooking.

• Eat Your Books by Jenny Hartin

  Dive deep into French food and wine with The Bordeaux Kitchen which relies heavily on ancestral traditions.

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