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Chefs De France House Dressing
France , Epcot
1 tablespoon Dijon Mustard
1/2 teaspoon salt
2 tablespoon red wine vinegar
white pepper
1 egg
2.3 cup veg. oil
in a small stainless steel bowl , using an electric mixer, beat mustard, vinegar, salt , pepper, and egg at high speed until frothy. ON medium speed gradually add oin until well blended. Mixture should resembe thin mayonnaise.
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Coq au vin du Beaujolais
France
4 lb. Chicken pieces
1/4 lb. Lean Pork Fat
3 1/2 Tblsp. Butter
12 Pearl Onions
1/4 lb. Mushrooms, washed
1 Tblsp. Flour
2 Garlic cloves, crushed
2 qt. Red Beaujolais Wine
2 cups Lightly Salted Bouillon
Small bouquet Garni
Salt & Pepper
Method of preparation:
Season the chicken with salt and pepper and place aside. Cut the pork fat into lardons 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 lardons slowly along wirth the pearl onions. When they are both golden, drain and set aside on a plate.
In the same butter and over a high heat, cook the mushrooms. Brown them slightly and add to the onions and pork fat. In the same butter sauté the chicken; then sprinkle the chicken with flour, mix well and let brown uncovered in the oven.
After 5 minutes remove from oven, add the garlic, stir for 1 minute and pour over the Beaujolais wine. Heat to the boiling point, stirring continuously. Add the bouguet garni, the onions, the lardons and the mushrooms. Add bouillon or water 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.
