Monday, June 01, 2009

Attempting the Art of French Cooking: Supremes de Volialle a la Milanaise with Beurre Noisette and Choux Broccoli Etuves au Beurre

The other day you saw my attempt at the chocolaty semi-complicated cake Le Marquis. If you have been following this blog, you have seen that I have taken a chance to delve into the world of Julia Child, Julie Powell, and their books Child's biography My Life in France and Julie Powell's book Julie & Julia.
Well here's what happens when I get my hands on the book Mastering The Art of French Cooking.

Last night I attempted something more ambitious than Le Marquis - a chicken dish called Supremes de Volaille a la Milanaise.

This dish is a Chicken Breast that is rolled in a flower mixture, then an egg mixture, then a Parmesan and bread mixture and then sauteed in a lot of butter. Not just any butter, but butter that has been "clarified." (Julia Powell's blog post when she made this recipe can be found here).

I have never clarified butter before, but it worked out alright.

In fact the whole recipe of the Supremes worked out pretty well.

When these were done I continued to make the brown butter sauce (Buerre Noisette)...which was relatively simple, and gave me an excuse to chop up some fresh parsley.

Julia Child is all about fast cooking, and I think she would be disappointed that this took me about an hour and twenty minutes to complete -- but if it's any constellation, I also made Blanched Broccoli braised in butter.

I have never blanched or braised before -- but it worked out really good, and I feel like I successfully accomplished Julia Child's specifications of getting the vegetables impregnated with butter.

It was a lot of fun. One thing I am enjoying is the new techniques I'm learning how to do. Child's cookbook while complicated and sometimes composed in a complicated way, also is at least written in a way I can learn new things, and make some fabulous (and rich -- yes I used 2 1/2 sticks of butter here) to make this meal.

(And just wait, until you see what I made for desert - that post is coming next)


Tucker said...

That looks really good. I will have to try it soon. I too have Child's cook book and have used it some. I also was reading out loud to my family from her "My Life in France" and we love it. I also found at our library a 3 or 4 disc collection of here television show - The French Chef. We love it too. She was such a wonderful character.

AK said...

Please tell me why you waited until we lived across country from each other to go on this little French cooking kick??? Hm??? We could have been there to help you! (and by help I mean help clean the food off the plates!)

Mary Ann said...

I KNEW Allsion would respond! I am sure that she especially liked the pictures, as that is her thing!

Anonymous said...

Since I had the pleasure of eating this yummy French masterpiece, I have to say that I am personally enjoying and benefiting from your cooking projects :-)

Um Naief said...

wow.. that is a lot of butter! can only imagine how good it tasted.

i think i'll have to buy this book during my visit to the states.

another good way to fix broccoli and it's very easy is to take some oil (i use almond) and cook the broccoli just a little then add white wine and saute it until all the liquid has evaporated.. it's yummy.

Anonymous said...

Followed Julia's recipe to the letter wich resulted in perfecttion!

My husband and I ate three very generous supremes - too yummy - a keeper, twice a year at max, certainly not a "heart healthy" choice!