Showing posts with label quail. Show all posts
Showing posts with label quail. Show all posts

Gibier – Wild game. Wild game in French Cuisine. Wild Game on French Menus.

from
Behind the French Menu
by
Bryan G. Newman

behindthefrenchmenu@gmail.com

 

 
Game
https://www.flickr.com/photos/robertlenoir/8716386577/

Gibier – Wild  game
  
The French term gibier covers all types of wild game. Game may legally be hunted in France; each in its specific season. Hunting is licensed and controlled by the different departments.
 
Many of the animals hunted as wild game in France are now also farmed and they will be on menus all year round. Nevertheless, there are great differences in taste and texture between farmed and wild game. Worry not, when game is served out of season, you will not be eating the poacher’s catch.
 
Game that is legally hunted in France.

The game that may, in season, with a license, be legally hunted include: Bécasse,  woodcock; Bécassine, snipe; Caille, quail; Cerf Rouge, Cerf  Élaphe or Cerf Noble, Red Deer; Cerf Sika, sika deer; Chamois, the Alpine mountain goat and the Isard, Izard, the Pyrenean Chamois: Chevreuil, roe deer; Daim, fallow deer; Gélinotte, grouse; Faisan, pheasant; Perdrix, Partridge; Pigeon Ramier or Palombe, wood pigeon; Mouflon, the mouflon sheep, France’s native wild sheep; Sanglier, wild boar; along with many wild ducks and game fish.
  
Wild rabbit, lapin sauvage and hare, lièvre sauvage, maybe hunted all year round.  However, farmed rabbit and hare are larger and tenderer than the wild variety. Apart from some traditional recipes that require wild rabbit or hare the French diner prefers the farmed variety. You will rarely see wild rabbit or hare on the menu. (Squirrels, écureuils, may be hunted at any time but I have never seen a squirrel on a menu).

There are a large number of wild ducks that may be hunted, and game fishing is also popular.  The French term for the hunt, la chasse, came into English as the chase and the same word is also used for game fishing in France.

Many restaurants will make additions to their regular menus when fresh game is available. N.B. In certain areas, some restaurants that specialize in wild game only open during the hunting season.

French words that will be on the menu during the hunting season.
 
Carte de Chasse-The Menu of the Hunt.
Cerf – Deer. The word is used to refer to any deer but generally will indicate the red deer.
Gibier à Poil –  Furred wild game. 
Gibier de Plume - Game birds.
Gibier en Saison – Game in season.
Gibier Frais de Chasse Locale – Fresh, local, wild game.
   
       
Wild quail is smaller with darker and tastier meat than the farmed variety, but with limited availability do not ignore farmed quail outside of the hunting season.
   

Quail
https://www.flickr.com/photos/shankaronline/8454285953/
     
Caille Sauvage de Provence Accompagnée d'Olives et Legumes – Wild quail from Provence accompanied by olives and vegetables.

Roti Sur Une Crapaudine De Caille Sauvage Au Vrai Jus Gnocchi de Pommes de Terre. A roasted, butterflied, wild quail served with its natural cooking juices and accompanied by potato flour gnocchi.
      
The European quail is a little smaller than the American quail. Despite the quail family's connection to pheasants, you would not know it to taste one or to look at one. Farms that raise quail also raise these birds for their beautiful eggs; quail eggs are an essential part of quail farming economics.
 
Quail in the languages of France’s neighbors:
 
(Catalan - guatlla, guatla, guàtlera), (Dutch - kwartel), (German - wachtel), (Italian - quaglia comune), (Spanish -  codorniz común).
   
Canard Sauvage – Wild duck.

Wild duck is almost an entirely different bird to farmed duck. The meat is much darker, the flavor completely different.  The chef must make sure that the ducks he or she buys are not old.  Unfortunately, old wild ducks often have a fishy flavor and are always very stringy.

France has many wild ducks with the Canard Colvert, the mallard duck, most often on the menu.  When the menu does not explicitly identify the duck, then it is the mallard duck.  The mallard duck is the most common wild duck in France and probably the most common wild duck in the rest of the world as well. Colvert means green collar, the identifying mark of the male duck. This is a tasty, lean duck that was once only caught in the wild; however, now it is also farm raised, though the taste and texture are not the same as its wild cousin.
   

The male wild mallard duck.
https://www.flickr.com/photos/5of7/5527341011/
  
Wild duck on French menus:
  
Magret de Canard Sauvage aux Figues Caramélisées au Miel d'Acacia Breast of wild duck prepared with figs caramelized with France’s much-loved acacia tree honey.
   
Filet de Canard Sauvage aux Airelles, Mousseline de Céleri - A cut from the breast of wild duck prepared with European cranberries and served with a celery mousse.
   
The Mallard duck in the languages of France’s neighbors:
    
(Catalan -  ànec collverd, ànec de bosc), (Dutch - wilde eend),(German – stockente). (Italian - germano reale),  (Spanish - añade real).
   
Other wild ducks that are on French menus include:

Canard Chipeau - The gadwall or sand-wigeon:
 
(Catalan ), (German – schnatterente), (Italian – canapiglia),   (Spanish - ánade friso),
   
Canard Siffleur – The Eurasian Wigeon

Despite this duck’s  odd-sounding English name, this is a well-liked wild duck.  In season it will be on many menus all over Europe.

(Catalan - ànec xiulador), (Dutch - smient), (German -  pfeifente). (Italian - fischione),  (Spanish - silbón europeo),
   
Canard Souchet – The shoveler or northern shoveler  duck:
 This duck’s  name comes from the shape of its beak.
       
(Catalan - ànec cullerot),(Dutch - slobeend) (German – löffelente),  (Spanish - cuchara común or patos cucharas), (Italian – mestolone), 
   
Cerf –Venison

Venison is the meat of any member of the deer family. In France, when no particular deer is named then it will be the red deer.

Venison on the menu:

Carpaccio de Cerf Sauvage à la Roquette et au Parmesan – Wild Venison, marinated and served as a Carpaccio with the herb rocket and Parmesan cheese. Wild deer need to be marinated for at least 24 hours, farmed deer are much tenderer, but wild deer have a different and better flavor.

Civet de Cerf Sauce Grand Veneur et Polenta – A venison stew, again probably the red deer, served with a Grand Veneur sauce, the sauce of a great hunter. The stew is accompanied by polenta, the French version of the North Italian dish of cornmeal polenta.  For the European peasantry, it was cornmeal and corn flour, maize flour, which saved many from starvation. Today polenta has become a fashionable side dish though today’s French farmers, no longer peasants, mostly ignore polenta and buy pasta, rice and or potatoes in the supermarket. Grand Veneur is a traditional sauce created to serve with game. The recipe has changed over time and now is usually made with red wine vinegar, butter, fresh berries and crème fraîche. The term veneur means a huntsman.

Filet de Cerf Sauvage Choux de Bruxelles Pommes de Terre Confits, Thym, Citron – Fillet of wild venison, a cut from the tenderloin, Brussel’s sprouts, and potatoes baked with oil and garlic and flavored with thyme and lemon.

Cerf Rouge, Cerf  Élaphe or Cerf Noble
The red deer.

An adult red deer is a cerf, a young male, under six months of age, is called a faon; from here comes the English word fawn. A young female red deer, like the young male she is called a faon until she is one-year-old; then she will be called a bichette. At two years, she is considered mature and called a biche.  The English word bitch comes from the French biche.
   

Red deer
https://www.flickr.com/photos/tarchamps/2784083069/
  
Salade Gourmande au Cerf Rouge Sauvage Fumé et Fromage de Chèvre aux Amandes – A gourmand’s salad made with smoked meat from the wild red deer, goat’s cheese, and almonds. A salad like this will usually be served with a vinaigrette sauce; ask. The use of the word gourmand on a menu should indicate something exceptional and rarely available, not just expensive; this dish would seem to meet that criterion.

Cerf Rouge Sauvage Rôti, Purée de Betterave Blanche, Crosnes, Shiitake et Pulpe de Canneberges –  Roasted wild red deer served with pureed white beetroot, Japanese artichokes, shiitake mushrooms and cranberry pulp.
  
Red deer in the languages of France’s neighbors:

(Catalan -  cérvol or cérvol comú), (Dutch -  edelhert ), (German - rothirsch  ), (Italian -  cervo nobile ( ), (Spanish - ciervo común, ciervo europeo, ciervo rojo).

Chevreuil
the European Roe Deer
   
The roe deer is relatively small and when roasted or grilled will be barded, wrapped in fat, as the meat is very lean.


Female roe deer (Chevrette).
https://www.flickr.com/photos/rucher_orgeval/23286609401/
  
La Selle de Chevreuil Sauvage Désossée et Rôtie en Croûte de Cuchaule, Sauce à la Moutarde de Bénichon – A saddle of wild roe deer, the back deboned, roasted and covered in cuchaule, the saffron flavored brioche type bread, from Switzerland and served with a sauce flavored with the Benichon Mustard from the Swiss Canton of Fribourg. The Benichon mustard is a sweet mustard jam made of mustard flour, flour, white wine, cooked wine, candy sugar and water perfumed with cinnamon, star anise, and cloves. It is nearly always served together with the cuchaule brioche. 
  
Paté de Chevreuil Sauvage de Sologne aux Chanterelles. Pate made with the wild roe deer and wild chanterelle mushrooms from the Sologne.   The Sologne is in North Central France includes parts of the departments of Loiret, Loir-et-Cher and Cher in the region of Centre-Val de Loire.  The Sologne is a 5,000 square kilometer (1,900 square mile) area of France that is practically untouched. It is well known for its fishing and wild game. N.B. Much of the hunting and fishing rights in Sologne are privately owned and not open to the visitor.
Roe deer in the languages of France’s neighbors:
 
(Catalan - cabirol), (Dutch - ree), (German - reh), (Italian - capriolo), (Spanish – corzo).
  
Chamois
The European Mountain goat

There are three, possibly four separate groups of the Chamois family of mountain goats in France. The two that are permitted to be hunted are the Alpine Chamois and the Pyrenean Chamois. These goats are not farmed and will be on the menu only if they have been caught in the wild.
   

The Chamois
https://www.flickr.com/photos/unicoletti/5795682257/
  
Dos de Chamois des Alpes Rôti au Jambon de Sanglier et aux Légumes Anciens, Pulpe de Coing au Vinaigre de Framboises, et une Sauce aux Baies de Timut   -   A thick cut from the Alpine Chamois roasted with wild boar ham and served with heirloom vegetables, a puree of quince-flavored with raspberry vinegar and a sauce flavored with the timut pepper from Nepal. Timut pepper is similar to Szechuan pepper with a grapefruit tang.

Selle de Chamois aux Herbettes et Baies Sauvages – The saddle, the back, of the Chamois prepared with flavored wild grasses and wild berries.

The Alpine Chamois Chamois in the languages of France’s neighbors:

(Catalan – isard), (Dutch - alpengems), (German -   gämsen), (Italian - camoscio alpino ), (Spanish - rebeco, gamuza, sarrio).
   
Isard, Izard  or Pyrenean Chamois in the languages of France’s neighbors:

 (Catalan: isard pirinenc),(Dutch - Pyrenese gems),(German Pyrenäen-Gämse) (Italian: camoscio, camoscio pirenaico, camoscio dei Pirenei
  
 
 In season wild pheasant will be on many menus and is well worth looking out for.
   

Pheasant
   
Wild pheasant on French Menus:

Suprême de Faisan Sauvage de France, PolentaBreast of wild pheasant served with polenta.
  
Terrine Maison de Filets de Paisan Sauvage aux Pistaches et Confiture d'Oignons – The restaurant’s unique pate made with slices of wild pheasant breast prepared with pistachio nuts and served with an onion jam.

Filets de Faisan Sauvage en Brochette, aux Raisins Frais et Noix, Jus au Pineau Des Charentes, Flan D’échalotes Aux Châtaignes  –  Cuts from the breast of wild pheasant on skewers prepared with fresh grapes and walnuts served with the natural cooking juices flavored with Pineau Des Charentes, the Cognac-based aperitif, and accompanied by a shallot and chestnut tart.

Pheasants in the languages of France’s neighbors:

(Catalan - faisa), (Dutch - fazant), (German – fasan), (Italian - fagiano comune), (Spanish - faisán común).
  
Gélinotte  - Grouse
  
Grouse may be hunted during a short season: however, like many birds that are also farmed wild grouse are rarely seen on restaurant menus; the hunters will have taken home their catch home.
   

Grouse
https://www.flickr.com/photos/ste-rose/8244088453/
  
Grouse in the languages of France’s neighbors:

(Catalan - tetraónidas), (Dutch -  ruigpoothoenders), (German -raufusshühner), (Italian – urogalli, tetraoni), (Spanish - tetraóninos).
   
Perdrix -  Partridge

Partridge will be on many menus though nearly all will be farm raised as only a few departments permit the hunting of wild partridge. The two menu listings below are showing farmed partridge.
   

The gray partridge
     
Perdrix au Miel et aux Fruits Secs – Partridge prepared with honey and dried fruits.
   
La Demi Perdrix Rouge Désossée et Farcie aux Cèpes – Half of a red-legged partridge deboned and stuffed with wild French Porcini mushrooms

The Partridge in the languages of France’s neighbors

(Catalan - perdiu), (Dutch - patrijs), (German - rebhühner ), (Italian - pernice), (Spanish - perdices).
   

Wild salmon is a very different fish to the farmed variety. The only wild salmon native to France is the Atlantic salmon, and that is the same salmon that is native to Scandinavia and the British Isles. The best farmed salmon from Scotland is the only salmon with a French Label Rouge, the red label for quality and farming practices; those excellent farms also posses the British RSPCA Freedom Food label. When you have tasted the best wild salmon, there is a clear difference in taste and texture, also in price!  Wild Atlantic salmon stocks are now carefully managed and there is no over-fishing. Other salmon family members that may reach French menus will have been imported.


Fishing for wild salmon. 
It takes lots of patience.
https://www.flickr.com/photos/aldenchadwick/6102390417/
   
Wild Atlantic salmon on French Menus:
     
Grande Assiette de Saumon Sauvage Baltique Fumé – A generous serving of smoked wild Baltic salmon. The Baltic Sea is part of the Atlantic ocean but almost enclosed by Sweden, Finland, Russia, Latvia, Lituania, Estonia, Poland, Germany, and Denmark.   It is famous both for the region’s farmed salmon and the wild salmon caught there.
  
Carpaccio de Saumon Sauvage Mariné à la Vinaigrette de Limes, Crème Aigrelette au Raifort Carpaccio of wild salmon marinated in a lime vinegar and served with sour cream flavored with horseradish.
  
The Atlantic Salmon in the languages of France’s neighbors:
 
(Catalan - salmó), (Dutch - zalm), (German – lachs, wildlachs), (Italian –  salmone atlantico), (Spanish – salmon).
    
      
Wild boar will be on the menu twelve months a year.  The French discovered that by closing off parts of forests and leaving good food out, wild boar allowed themselves to be farmed.  The real wild boars, which are considered a serious nuisance by French farmers may be culled in season.  Then the menu will read Sanglier Sauvage…..wild wild boar. Real Wild boar is very carefully controlled before it may be sold. Each and every animal must have part of the meat send to a government laboratory before sale or consumption. The wild boar on your menu will have been approved as disease free.
   

Wild boar
https://www.flickr.com/photos/peupleloup/22245021664/
  
Filet Mignon de Sanglier Sauvage à la Crème de Topinambour, Truffe – A cut from the fillet, the tenderloin, of wild boar served with a Cream of Jerusalem Artichoke and truffles.
  
Civet de Sanglier Sauvage aux Lardons et Petits Oignons Glacés, Purée de Panais A wild boar stew flavored with bacon pieces and small pickled onions and accompanied by a parsnip puree.
  
Wild boar in the languages of France’s neighbors:

(Catalan - senglar, porc senglar, porc fer ), (Dutch - wild zwijn  ), (German - wildschwein ), (Italian -  cinghiale ), (Spanish - jabalí, jabalí euroasiático).
  
Connected Posts:
 
 
 
 
 
 
 
 
  


 
 
 
 
 
 
 
 


 
 
 
 
   

Behind the French Menu
by
Bryan G. Newman

 

behindthefrenchmenu@gmail.com

 

Copyright 2010,2016.
  



Déglacé, Déglacer, Déglacez – Deglaze, Deglazing; Réduction – Reduction and Jus Corsé in French Cuisine.

from
Behind the French Menu
by
Bryan G. Newman
behindthefrenchmenu@gmail.com 

 
Checking the wine to be used in the sauce!
 
Sauces
Déglacé, Réduction and Jus Corsé 

The sauces in this post may be served with an entrée (the French first course), a plat principal (the main course), or a dessert. The names above do not refer to the ingredients, rather the method of preparation. Be aware that many French menus often contain words from the kitchen that often do not appear in travelers' French-English dictionaries.  

Translating words from French menus to English.

Some words may confuse English speakers when encountered for the first time on a French menu. That was particularly true for those who, like me, tried to translate menu listings using English words that sounded similar. Most of these words came into English from the French when William the Conqueror and his barons brought their cooks with them to England in 1066.  Since 1066, a great deal of time has passed and while the words owe their origins to French their English meanings have often changed.

Three of those words used for sauce have precise meanings, but without an explanation, they may confuse a diner. Some 40% of the English language has French roots, but we are often confused when faced with a seemingly irrational change in usage. Nevertheless, don’t blame the French. It’s the British who changed the meanings or didn’t keep up with changes in French cuisine.

Déglacé, Jus and Réduction on a French menu listing.

Menu dishes will often note that a sauce has been "deglazed" and or "reduced" or made with "Jus."  However, the words' direct translations do not tell us, the average diner, very much. Cooks, both amateur and professional, know the meanings very well, The English word juice also came from old French jus, and so jus on a French menu may include other meanings besides fruit and vegetable juice.

  


Preparing a reduction with 
shallots
Photograph courtesy of Jon-Eric Melsæter
www.flickr.com/photos/jonmelsa/10583856636/ 

Déglace - To deglaze.

Many sauces begin with the natural juices from cooked dishes, including the bones, from meats, poultry, fish, and fresh or cooked fruits and vegetables. The untouched sauce from cooking will be called a jus, a suc, or a jus corsé. Then, when an additional flavor is added, the description of how it was flavored will be on the menu listing with the word déglace. The deglazing will bring all the flavors from the original juices, including those tasty bits that may have been stuck to the base of the pan. 

Déglacé on French menus:

 

Le Filet de Loup de Mer, Braisé, Déglacé de Vin Blanc – A braised filet of European Sea Bass served with a deglazed sauce; the sauce has been made with the fish’s cooking juices flavored with the addition of white wine. A great deal of thought will have gone into choosing the right wine to create the matching taste. Ask the waiter for more information on the wine used.

 

 N.B. The Loup de Mer, theEuropean Sea Bass is mostly on French menus as Bar, but in southern France it is called Loup.

 


Deglazing.
Photograph courtesy of Cheryl DeWolfe
www.flickr.com/photos/dinnerseries/15789710686/

  

Poêlée de Saint-Jacques en Persillade Déglacer Vinaigre de Xéres – The cooking juices of lightly fried King scallops prepared with chopped parsley and garlic, and flavored with sherry vinegar.

 

You may be surprised to see PortMadeira, Sherry, and other imported wines on French menus, but they have been recognized for their significant influence on French cuisine for over 200-years.

  

Supreme de Caille Déglacer au Vieux Banyuls - Breast of quail served with its natural cooking juices flavored with an aged Banyuls AOP wine. Banyuls AOP famous for its famous sweet wines, mostly reds, from the town of Banyuls sur Mer on France’s Mediterranean coast 25 km (16 miles) from the Spanish border. Banyuls will only occasionally be on the wine list, but they will be in most restaurants’ kitchens and used for a wide variety of sauces. In restaurants where Banyuls is on the wine list, it may accompany a cheese course or be offered as a dessert wine; that is an opportunity to try a Banyuls instead of a glass of port with which it has much in common. (Banyuls also have rosé and white wines). The European quail is a smaller cousin of the North-American quail, and the one on this menu is farm-raised.

 

Banyuls-sur-Mer

Photograph courtesy of Jorge Franganillo

www.flickr.com/photos/franganillo/20603924884/

 

Magret de Canard Déglacé au Vinaigre de Framboise -  Duck breast prepared and served with a  sauce deglazed with raspberry vinegar. Duck nearly always works well when cooked with a fruit sauce and only rarely will that be a sweet fruit; here raspberry vinegar takes away the fruit’s natural sweetness.


Raspberry Vinegar
Photograph courtesy of Rhian
www.flickr.com/photos/rhian/2138548884/

Why the act of changing a flavor is also called deglazing in English, I do not know; however, in the French kitchen, tradition is tradition, and so it is déglacé. The addition of wine or another liquid to deglaze a sauce increases the volume, and that brings in the next part of this post, the réduction.

The Réduction - The Reduction

After creating a new sauce with a combination of the natural cooking juices and an added flavor, the chef may need to reduce the volume of the new sauce and thicken it to concentrate the flavor; that is the reduction.

In modern French cuisine, no good chef will thicken a sauce by adding flour. Adding flour may be quick and easy, but flour or cornflour changes the taste of a sauce. The thickening, the reduction, will be done by allowing the sauce to reach a low boil and evaporate on the stove.

Menu listings often appear on a menu using the words déglacé and or réduction in the title. Sometimes the two words becomes muddled; however, as long as we know the meaning, no harm is done.

The final taste is more important than the technical names used and most menus will note the wine, liquor, eau de vie, herbs, or fruits used to change the taste. They will have changed and concentrated the flavor of the original cooking juices, and a deglazed sauce has been created.

The final taste of the sauce is apparent when the sauce has been thickened, reduced in quantity, and the taste concentrated.  


Fennel Crusted Lamb Sirloin, 
Farm Fresh Grilled Summer 
Vegetable Ratatouille Crispy Parsnips, and a Bordelaise Reduction Sauce
Photograph courtesy of Didriks
www.flickr.com/photos/dinnerseries/5062734490/

The French diner is used to menu listings including the names of the herbs used, the method of cooking, and sometimes the name of the kitchen equipment used. In many cases local diners will already know the high standards of a particular product, even the name of the farm where the chickenspigeonsoysters, or lambs were grown and so they may be included in a listing.

Réduction on French menus: 

Le Filet de Lieu Noir Rôti et sa Réduction de Crème de Morilles – A filet of saithe, pollack in the USA. The fish will be roasted and served with a reduced and creamy sauce flavored with morel mushrooms. (The fish is also called Merluche in France).


Brussel sprouts drizzled with a balsamic reduction
before roasting.
Photograph courtesy of Robert Couse-Baker
www.flickr.com/photos/29233640@N07/49802274571/

  

Onglet de Bœuf de Salers, Réduction de Bière à la Cerise - A hangar or skirt steak from the much-appreciated Salers beef. The steak will have been grilled and served with the reduced sauce made with a cherry-flavored beer. The cows from the Salers cattle produce the milk for the Salers AOP and Cantal AOP cheeses, and so most of these steaks will have come from bulls or bullocks. The beer used here is likely to be a Belgian Kriek cherry-flavored beer. The Belgians have hundreds of beers, more than France has cheeses, and their Kriek beers are very popular. Though not the case here, the cut called an onglet, the hanger or skirt steak, is the cut most often seen behind France’s excellent but relatively inexpensive steak frites.

 

 


Thyme flavored Duck Breast with a Red Wine Reduction
Photograph courtesy of Mike Fleming
www.flickr.com/photos/flem007_uk/3562993273/

 

Pavé de Filet de Bœuf à la Réduction de Marcillac et Échalotes  - A large cut from a beef fillet served with a reduced sauce made from the red Marcillac wine (from the department of Aveyron in south-western France) and shallots. (For ordering a steak cooked the way you prefer, click here). 

 

Carpaccio de Saumon, Réduction de Balsamique et Baies Rouges  A Carpaccio of salmon served with a sauce made from reduced Balsamic Vinegar and berries.

On a dessert menu, sauces served with fruits and pastries may also have been flavored; on a menu listing, that flavoring may also be noted as a reduction.

Reduced sauces on French dessert menus:


Ananas Rôti aux Épices Réduction de Jus d'Orange – Pineapples roasted with spices and served with a reduced orange sauce.

 

Tarte aux Pommes avec Reduction de Cidre et au Grand Marnier – An apple tart served with a reduction of cider and Grand Marnier.

Grand Marnier is a liqueur, a blend of cognac and bitter oranges. Despite being created in the 1880s, Grand Marnier remains one of France’s most famous and best-selling liquors. The inventor, Louis-Alexandre Marnier-Lapostolle, was not a shy man and gave his invention his name, to which he added the title Grand.

 

About 20 years before the creation of Grand Marnier, a wine merchant and businessman from the Norman Atlantic town of Fecamp calling himself Alexandre Le Grand, Alexander the Great in English, claimed to have discovered an old Benedictine recipe. In his family’s library, he found a 16th-century Bénédictine manuscript with the recipe for the original orange liqueur made in the original Bénédictine monastery in the town. The liqueur recreated from the recipe is the sweet, orange, and honey flavored, 40% proof, a liqueur called Benedictine D.O.M.  Benedictine D.O.M is also in many French kitchens and often on the list of digestifs offered at the end of the meal.


A bottle of Bénédictine D.O.M.
Photograph courtesy of Bacardi-Martini

Sauces made directly from a Jus Corsé,
the natural cooking juices.

When a sauce is made from the natural cooking juices alone (water may be added), that sauce is called a jus, a suc, a jus de cuisson or a jus course.

Originally a jus corsé was a sauce or gravy based on veal or beef stock along with the marrow from the bones; apart from water, not even wine was added. Today jus and jus corsé have moved on; your menu may offer a jus corsé for fish, seafood and vegetables that may be flavored with small additions of herbs, spices, fruits, vinegar or wine.

Jus Corsé on French Menus:

  

Fillet de Boeuf Jus Corsé, Gratin de Macaronis – A beef fillet served in its natural cooking juices and accompanied by macaroni browned in the oven with added cheese, usually Parmesan or Gruyere.

   

 

Guinea Hen with Irish Oat Risotto, Figs,

and a Port-Black Pepper Reduction

Photograph courtesy of Chris Chen 陳依勤

www.flickr.com/photos/cchen/52629630/

 

 

Langoustines Roties au Jus Corse – Langoustine, the Dublin Bay Prawn, Scampi, also called the Norwegian Lobster, served in its natural cooking juices. Despite the traditional English names, the langoustine is neither a prawn nor a shrimp; nor are practically any of them caught near Dublin. Do not confuse langoustine with the much larger langoustethe langouste is the spiny lobster and owner of the lobster tail. Dublin Bay prawns grow up to 20 cm (8"), but most of those seen in restaurants are rarely more than 15 cm (6"). Dublin Bay prawns may look like tiny two-clawed lobsters, but they are a very, very, very distant member of that lobster family.   

 



Langoustine – A Dublin Bay prawn


There is no meat in the head of a Dublin Bay Prawn and little or none in the

 claws.


The only meat is in the tail.
Photographcourtesy of pierrO

https://www.flickr.com/photos/poil0do/2502522679/

Suprême de Volaille Farci a la Tapenade, Jus Corsé - Breast of chicken flavored with tapenade and served with the natural cooking juices. The tapenade used here for flavor is a Provençal anchoyade spread, made with anchovies, olives, garlic, olive oil, and added capers. The Provençal word for capers is tapéno, and so when we add capers to an anchoyade, we have a tapenade.

  

French diners grow up knowing about herbs and sauces. It is not enough to offer a braised or roast fish or steak. If a chef is preparing a dish with a sauce or herb, the diner wants to know all about it.

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