FWFrance

Onion Tart
France

1 puff pastry sheet, 10" square
Butter
1 lb large onions, sliced
2 eggs
1/2 qt. cream
salt and pepper to taste

Roll dough out and pre-bake as directed. Saute onions in butter until translucent. Place onions on cooked dough and add salt and pepper to taste. Mix together egg and creamand pour onto onions. Bake for 15 minutes at 350 degrees F.

Note: The direction do not call for placing the dough into a baking pan but you might consider that, to hold the filling in.

Escargots Provencal
France

12 snails
1 garlic clove, chopped
4 T. butter
1 C. parsley and chive mixture, equal parts
1/2 C. tomato, chopped
1/2 C. cream
salt and pepper to taste

Saute the garlic in the butter for 2 minutes. Add the snails, parsley and chive and the tomato. Cook for two more minutes. Add the cream, reduce by one-third.

Note: Serve with mixed green salad and vinaigrette.

Coq Au Vin Du Beaujolais

4 lb chicken pieces
salt and white pepper to taste
1/4 lb lean pork fat
3 1/2 T. butter
12 pearl onions
1/2 C. mushrooms, washed
1 T. flour
2 garlic cloves, crushed
2 qts. red beaujolais wine
small Bouquet Garni (parsley, thyme and bay leaf tied together)
2 C. lightly salted chicken boullion

Season the chicken with salt and pepper and place aside. Cut the pork fat into diced pieces and place in a skillet, cover with cold water and blanch for 5 minutes. Drain and wipe dry.

In an earthenware pan, heat the butter and brown the pork fat slowly along with the pearl onions. When they are both golden, drain and set aside on a plate.

Add the butter to the pan and melt. Over high heat, cook the mushrooms. Brown them slightly and add to the onions and pork fat.

In the same butter, saute the chicken, then sprinkle the chicken with flour, mix well and let brown, uncovered in the oven (250 degrees). After 5 minutes, remove from the oven, add the garlic, stir for 1 minute and pour the wine over. Heat to the boiling point, stirring continuously.

Add the Bouquet Garni, onions, pork fat and the mushrooms. Add boullion to cover. Cover the pan and cook 1 1/2 hours in a 250 degree oven. Remove from the oven and drain the liquid from the chicken into a fine sieve.

Arrange chicken on a platter and pour sauce over.





		Food & Wine Festival 2000 - France

		Onion Tart, Escargot Provencal and Coq Au Vin






	Onion Tart France 1 puff pastry sheet, 10" square Butter 1 lb large onions, sliced 2 eggs 1/2 qt. cream salt and pepper to taste Roll dough out and pre-bake as directed. Saute onions in butter until translucent. Place onions on cooked dough and add salt and pepper to taste. Mix together egg and creamand pour onto onions. Bake for 15 minutes at 350 degrees F. Note: The direction do not call for placing the dough into a baking pan but you might consider that, to hold the filling in. Escargots Provencal France 12 snails 1 garlic clove, chopped 4 T. butter 1 C. parsley and chive mixture, equal parts 1/2 C. tomato, chopped 1/2 C. cream salt and pepper to taste Saute the garlic in the butter for 2 minutes. Add the snails, parsley and chive and the tomato. Cook for two more minutes. Add the cream, reduce by one-third. Note: Serve with mixed green salad and vinaigrette. Coq Au Vin Du Beaujolais 4 lb chicken pieces salt and white pepper to taste 1/4 lb lean pork fat 3 1/2 T. butter 12 pearl onions 1/2 C. mushrooms, washed 1 T. flour 2 garlic cloves, crushed 2 qts. red beaujolais wine small Bouquet Garni (parsley, thyme and bay leaf tied together) 2 C. lightly salted chicken boullion Season the chicken with salt and pepper and place aside. Cut the pork fat into diced pieces and place in a skillet, cover with cold water and blanch for 5 minutes. Drain and wipe dry. In an earthenware pan, heat the butter and brown the pork fat slowly along with the pearl onions. When they are both golden, drain and set aside on a plate. Add the butter to the pan and melt. Over high heat, cook the mushrooms. Brown them slightly and add to the onions and pork fat. In the same butter, saute the chicken, then sprinkle the chicken with flour, mix well and let brown, uncovered in the oven (250 degrees). After 5 minutes, remove from the oven, add the garlic, stir for 1 minute and pour the wine over. Heat to the boiling point, stirring continuously. Add the Bouquet Garni, onions, pork fat and the mushrooms. Add boullion to cover. Cover the pan and cook 1 1/2 hours in a 250 degree oven. Remove from the oven and drain the liquid from the chicken into a fine sieve. Arrange chicken on a platter and pour sauce over.