Showing posts with label Lièvre à la Royale. Show all posts
Showing posts with label Lièvre à la Royale. Show all posts

Civet – A traditional French stew associated with small wild game. Civet on French Menus.

from
Behind the French Menu
by
Bryan G. Newman

behindthefrenchmenu@gmail.com

 

    

Civet de Lapin au Pommes de Terre Puree
Rabbit stew with mashed potatoes.
https://www.flickr.com/photos/73852597@N00/370295962/


The traditional civet would be a wild rabbit, wild hare, and sometimes young, wild boar.  Today the animals will mostly have been farmed, and other animals will often be prepared in a similar fashion. The traditional civet took tough, stringy, wild animals and marinated them in wine for 24 hours or more. After they were well marinated, they would be slowly cooked with lardons, bacon pieces, wine, and herbs.
  
Most French chefs prefer farm-raised rabbits, hares and young farmed wild boars for their tables. Yes, even wild boars are farmed in France.  The rabbits, hares, and wild boars are larger and meatier than those caught in the wild.  They are generally available all year round for whenever the chef decides to put them on the menu. Also, the chefs’ choices have expanded beyond rabbits, hares and young wild boars.

In the case of the wild boars, it is interesting that they do not even know they’re being farmed. They are kept in a large forested area where the always have enough food.
   
A mixed litter of a farmed wild boar. The piglets are being fostered.
https://www.flickr.com/photos/vilipix/25976851163/
    
Civet on French Menus

Civet de Chevreuil au Vin de Bourgogne A stew of roe deer made with wine from Burgundy.
     
Civet de Chevreuil
    
Civet de Lapin – Rabbit stew.

Civet de Lapin au Sang The traditional rabbit stew cooked with some of the rabbit’s blood.

Civet de Lièvre – Hare stew.
    
Freshly frozen farmed hare from the UK
on sale in a French supermarket.
https://www.flickr.com/photos/claveirole/23484699833/

Civet de Lièvre au Sang – The traditional hare stew cooked with some of the hare’s blood. 

Civet de Lièvre au Sang

https://www.flickr.com/photos/39905561@N04/4099877539/


(The most famous hare dish is Lièvre à la Royale – Hare in the Royal manner. It is a dish that outside of specialized restaurants usually has to be ordered a day or two in advance. For this dish the hare, and traditionally this was a wild hare, is marinated for two or three days with thyme, cognac, and red wine and then cooked with pork, foie gras, red wine, onions, garlic, shallots, and truffles if available.
   

Sometimes Lièvre à la Royale is mistranslated on a French menu into English as Jugged Hare. Jugged hare is a traditional English dish, and they are not the same   Jugged Hare is wild hare marinated for a few days in red wine, garlic, and herbs and, then served fried with salt pork prepared in its own wine marinade.  Alas, the jugged hare misses the cognac, foie gras, shallots, and truffles that are part of Lièvre à la Royale). 
    
Lièvre à la Royale
Photograph courtesy of Inspirational Food

Civet de Marcassin. - A stew of a young farmed wild boar. A wild young wild boar would be a marcassin sauvage.

Civet de Tripes d'Oies A stew of goose tripe, red wine, onions, shallots,  flavored with bacon pieces and garlic. On a local menu in the department of Gers, Armagnac country, I saw a listing offering Civet de Tripes d'Oies Au Armagnac.  The addition of Armagnac should not be too surprising as the old province of Gascogne includes the departments of Gers. The departments of Ger, Landes, and Lot-et-Garonne are the heart of Armagnac country.
   
Baron de Sigognac XO Platinum Armagnac
https://www.flickr.com/photos/farehamwine/10961995923/
 
The civet, your chef, will prepare today will often be marinated the night before.  Marinating, as opposed to the old days, is today done for the flavor and not because the meat is tough.  After being marinated the meat will be lightly fried together with bacon and onions along with additions for a new recipe that the chef has created. Then the meat will be slowly stewed with the wine and herbs. Shortly before serving vegetables may be added 
 
Nevertheless, during the hunting season, some restaurant will be offering Menus de Chasse;  a menu dedicated to wild animals caught during the regulated hunting season.  If the menu only offers a single wild animal the chef will add the word sauvage; for example, a  rabbit is a lapin, and a wild rabbit is a lapin sauvage.

The traditional civet recipe for hares was Civet de Lièvre au Sang; that meant the hare’s blood was used to both to flavor and to thicken those stews. Chefs know that the old recipe is now considered politically incorrect, and so now many chefs add the rabbit or hare’s liver and kidneys to the stew instead and by so doing so they claim the same flavor is achieved. The stew itself will be reduced, thickened further, if required, by longer cooking, that allows the sauce to thicken without any added blood or other additives. 

Connected Posts:
 
 

 
 
 
 
 
 
 
   
  
 
   

Behind the French Menu
by
Bryan G. Newman

behindthefrenchmenu@gmail.com

Copyright 2010, 2017.
  

Antonin Carême - The Most Influential Chef in the History of French Cuisine.

from
Behind the French Menu
by
Bryan G. Newman

behindthefrenchmenu@gmail.com

 

  


Antonin Carême
Roi des CuisiniersCuisinier des Rois.
The King of Chefs and Chef of Kings.

“The fine arts are five in number, namely:
painting, sculpture, poetry, music, and architecture,
the principal branch of the latter being pastry.”

Antonin Carême, (born Marie-Antoine Carême, 1784 – 1833).

Antonin Carême's charisma and knowledge changed the way chefs cooked, then and now, in France and around the world. Carême wrote the book on "Haute Cuisine," and his word remained law until the arrival of Escoffier 70 years later. Nevertheless, Carême's work and recipes still influences modern French cuisine. The way we dine today, with separate courses, was introduced to France by Carême. French cuisine became internationally famous with dishes created by Carême, and some are still on French menus today.

The idea of mother sauces in French cuisine began with Carême. By the time of the publishing Le Guide Culinaire in 1903, by the three chefs Escoffier, Gilbert, and Emile Fetu, there were five mother sauces.

Espagnole 

Hollandaise

Mayonnaise

Tomate, 

Velouté

N.B.: The names of these sauces were handed out without a connection to the cuisine of the country that was honored


A Chocolate Souffle
Souffles were created by Carême
Photograph courtesy of jh_tan84   
www.flickr.com/photos/21045446@N00/6338451149/

A number of Carême's creations remain on French Menus:

Charlottes - Charlottes are still very popular desserts. Dessert Charlottes are sponge cake or ladyfingers placed around a mixture of fruit and custard or whipped cream and jam; they will be served chilled.


A modern version of a Charlotte Royal
Photograph courtesy of Elaine Ashton
www.flickr.com/photos/hfb/36597581/

In late 1815, after the fall of Napoleon I, Carême became the Chef de Cuisine of the Prince Regent of England. The Charlotte was probably one of Carême's earliest creations for his new employer and named in honor of the Prince Regent's mother, Sophia Charlotte of Mecklenburg-Strelitz.  Carême did not like working for the Prince Regent (later King George III), and to put it mildly, when he was asked to be Chef de Cuisine for Czar Alexander II of Russia, he jumped at the opportunity.

In 1819, Carême left England to become the Chef de Cuisine for the Czar in Russia's capital, St Petersburg. Carême created many dishes while in Russia, but the Czar who had offered him the position was away for nearly all of the first year. Nevertheless, Carême's reputation allowed him to prepare banquets for Russian aristocrats, and he was an immediate success, though he never actually worked while the Czar was home.

One of Carême's early creations was the Charlotte Russe, created to honor Czar's sister-in-law Charlotte; Princess Charlotte was married to the Czar's brother Nikolai. Charlotte Russe, Russian Charlotte, is very similar to the original Charlotte but filled with Bavarian cream and decorated with whipped cream rosettes. 

There are many recipes for dessert Charlottes, and today, many Charlottes include the addition of ice cream and others an eau-de vie. Vegetable Charlottes came along much later, and today they may be on the menu accompanying the main course.

 (There are other claimants to the honor of having the first Charlotte named after them. One may have been my great-great-great-grandmother, who was a Charlotte; however, it is unlikely that Carême cooked for her).

Soufflé Rothschild – A souffle with a center of macerated candied fruits covered with sauce. Carême created the soufflé by taking advantage of the then-new state-of-the-art ovens. (The new ovens gave an even heat from the air that was heated separately, and not directly, by coal or wood).


Souffle Rothschild
aux Fruits Confit
Photograph courtesy of Marie Claire

Salmis de Pintade Antonin Carême, Écrasé de Pomme de Terre - Salmis of guinea hen served with hand-mashed potatoes. This dish is prepared with the original recipe of Carême.  Salmis originated as a dish created for leftover game birds that already been roasted; today that is rarely the case.  Originally, roasted game birds would be stewed in a red or white wine or an Armagnac based sauce; then the dish would be served with mushrooms and other vegetables; Salmis became a populat recipe. Today farm raised birds along with wild and farm-raised game birds that include quailpheasant, partridgeduck, chicken, and Guinea fowl, etc., will be on menus and they will not be leftovers.


Salmis de Palombes (wood pigeons)
Photograph courtesy of Cuisine à la Francaise.

Lièvre à la Royale Façon Antonin Carême  Hare in the Royal manner as prepared by Carême. This recipe is the most famous of all French recipes for hare; it is a dish that, outside of specialist restaurants, has to be ordered days in advance. The hare in the recipes was traditionally a wild hare, though today, in France, it will be a farm-raised hare. The hare is marinated for two or three days with thymeCognac, and red wine and then cooked with pork, foie gras, red wine, onionsgarlicshallots, and truffles if available.


Lièvre à la Royale
Hare in the Royal manner as prepared by Antonin Carême.
Photograph courtesy of Terroirs de Chefs  

Sometimes this dish is mistranslated on a French menu into English as Jugged Hare and Jugged hare is a traditional English dish for hare. However, Jugged hare is wild hare marinated for a few days in red wine, garlic, and herbs and then served fried with salt pork prepared in a wine marinade. Alas, Jugged hare misses the Cognac, foie gras, shallots and truffles that are part of Lièvre à la Royale. They are not the same.

N.B. Lièvre is an adult hare. A young hare, in English, is a leveret and in French a levraut; a rabbit in French is a lapin. Rabbits and hares on the menu in France will be farm-raised, which is also true for many other animals that, by tradition, were or are treated as gibier, wild game

Vol au Vent - Flying in the wind. I am not sure whether Carême created the Vol au Vent before or after his stay in Austria, but nearly every buffet will include these light pastry cases stuffed with a savory or sweet filling. The original vols au vent included chicken with a veloute sauce.


Vols au Vent de Poulet aux Champignons
Chicken vols au vent with button mushrooms.
Photograph courtesy of 750g

Antonin Carême’s Story

In 1794, at the age of ten, Carême had left home to find work. This was during some of the worst economic times of the French Revolution. Then thousands had been dismissed from or otherwise left the vast estates of the aristocrats, many of whom were being guillotined. Despite all the odds, the young Antonin Carême did find work, and he held two jobs, both for short periods as an apprentice chef. Then he was accepted as an apprentice by Bailley, Paris's most famous pastry chef.

In 1799, with Bailley as his teacher and Carême as an outstanding student, Carême began learning to draw. He was taught to consider pâtisserie as a branch of architecture. The result was that outside of his earliest books, Carême was also his books' illustrator. A few years at Bailley's was enough for Carême. By the age of 17 or 18, he became the Chef de Patisserie, the head pastry chef, to France's famous late 18th century and early 19th-century politician, Charles-Maurice de Talleyrand. 


Talleyrand’s Château de Valençay.
If you visit, you can see the kitchens where Carême worked.
Photograph courtesy of Moto Itinerari

Carême worked for Talleyrand under the supervision of his chef de cuisine, the executive chef, Boucher. During his eleven years of employment by Talleyrand, Carême surpassed even the Talleyrand's chef Boucher. While working for Talleyrand, Carême is credited with creating the wedding cake for General Bonaparte and Josephine. (Later that would be Emperor Napoleon I and Empress Josephine).

Carême leaves France.

After Napoléon I's second defeat in 1815, Carême left France and accepted the appointment as executive chef to Prince George of Great Britain. Prince George was the Prince Regent, who later became King George IV.


Regent Street, London.
Named after this Prince George.
Photograph courtesy of Steve Parker
www.flickr.com/photos/sparker/2289137504/

Carême becomes Chef de Cuisine for the Tsar of Russia.

Carême did not enjoy working for Prince George, to put it mildly.  In 1818 after only three years in England, he became chef to the Czar of Russia.  However, the Czar was absent from the capital, St Peterburg, and so Carême created many dishes in honor of the Czar's family at banquets held by the Russian aristocracy.  From then on, all the Russian aristocrats employed French chefs.
   
Despite his success, Carême missed France, and without even seeing the Czar, he left Russia for France. The trip home included a stop-off in Austria. At the time, Austria was the world's pastry capital, and pastry was Carême's, first love.


The Tsar's Palace, St Petersburg, Russia.
Photograph courtesy of GuyDeckerStudio
www.flickr.com/photos/guydeckerstdio/30100308970/

Under forty, and still, with much to offer French cuisine, Carême, made a conscious decision to return to France. In France, he would work on his books and work to educate French chefs. When Carême stopped in that 19th century Mecca for all pastry chefs, Vienna, he was received with open arms. He was treated, correctly, as the King of French cuisine. Despite his desire to return to France, Carême was made an offer he could not refuse.  In Vienna, Carême became, for three years, the Chef de Cuisine to the British Ambassador to Austria, Lord Charles Vane Stewart.   Carême would prepare the finest French cuisine for the British Ambassador, who would use fine dining to delight and charm the Austrian royal court.  Carême also had time to study pâtisserie with Vienna’s peerless pastry chefs. When the Ambassador returned to England, Carême returned to France.

Carême returns to France.

Back in France, Carême was a superstar and wealthy. He refused offers of permanent employment and did not wish to open a restaurant. Carême only wanted to work on his books. However, James Rothschild considered Carême a genius and gave him carte blanche on all the menus and all the time he needed to write and teach. In the penultimate chapter in his career, from 1823-1829, Carême was the Chef de Cuisine to the family of Baron James Rothschild. 

 

Changing the way dinner is served

Carême changed the manner of serving dinner from the French manner to the Russian manner. When dining in the French manner, every part of a meal was displayed on a table or a buffet at the same time, and the diner chose what he wished.   It is the Russian manner where each course is served separately. The Russian table would include an hors-d'oeuvre, an entrée, the French first course, and then the main course.  (Often there would be a number of the main courses, but they would be served separately). Then would come the dessert course, etc.,  and to these, there could be a sorbet between the courses and at the end a cheese course, a fruit course and finally a digestif. None of these were served together, and the table was cleared between each course.    Carême also downgraded the importance of the elaborate displays that had been part of his early success.  Now Carême concentrated on the taste and not the display. Looking at some of today's dishes, I think that many chefs have begun to add too much display. Have they returned to a point where display becomes more important than taste?

Carême wrote many books; his first book, rather obviously, was about his earliest love, pastry. Carême also wrote other books in collaboration with other famous chefs like Antoine Beauvillier. Nevertheless, Carême's greatest work was organizing, writing down, and formulating for posterity, the rules, and requirements of French Haute-Cuisine. His most famous book was  L’Art de la Cuisine Français au Dix- Neuvième Siècle, The Art of French Cuisine in the 19th Century. It was printed in five volumes.  The book was published in part shortly before his death, and the full five volumes were published posthumously. The final two volumes were completed by Carême's friend and fellow chef Armand Plumery.  Plumery was himself the author of the Le Principal de La Cuisine De Paris, The Principals of the Cuisine of Paris. 

 
The cover of L’Art de la Cuisine Français au Dix- Neuvième Siècle
Photograph courtesy of Carl A. Kroch Library, Cornell University,

Carême's books set the standards and protocols in the French kitchen until the arrival of Escoffier, and that was nearly seventy years later. Carême’s L’Art de la Cuisine Français au Dix-Neuvième Siècle is still a prime source in every French school that teaches French cuisine. There are 2001 and 2004 reprints of the five volumes, in  French, available from Amazon France and Amazon USA.

When Carême left the Rothschild's employ at age forty-six, it was to retire altogether.  From then on, Carême only wrote, until his untimely death four years later. Carême died age 49 in 1833, probably from cholera; he is buried in Montmartre cemetery. True lovers of the history of French cuisine may visit him there today, though he will not be signing any first editions.

      


The tombstone of Antonin (Marie-Antoine) Carême 
The Montmartre Cemetery, Paris.
Photograph courtesy of Find-a-Grave via Gary Thelene

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behindthefrenchmenu@gmail.com

 

Copyright 2010, 2016, 2021
 
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