SAINTE-MENEHOULD Describing dishes in which the main ingredient is cooked, cooled, coated with breadcrumbs and grilled (broiled) then served with mustard or Sainte-Menedould sauce . The term is typically applied to pig’s trotters a speciality of the town of Sainte Menehold in the Marne region of France, where the recipe was developed, but it can also be used for skate, pigeon, chicken, oxtail, pig’s ears, crepinettes, and poultry wings. RECIPES Sainte-Menehould sauce Melt 15 g ( ½ oz 1 tablespoon) butter in a saucepan, Add 15 g ( ½ oz 2 tablespoons) finely chopped onion, cover and cook very gently for 10 minutes until soft. Season with salt, pepper, a pinch of thyme arne a pinch of powdered bay leaf and add 100 ml (4 ft oz, 7 tablespoons) white wine and 1 tablespoon vinegar. Reduce until all the liquid has evaporated then moisten with 200 ml ( 7 ft oz, ¾ cup) demi-glace sauce. Boil over full heat for 1 minute, then add a pinch of cayenne pepper. Remove from the heat and blend in 1 tablespoon each of mustard, very finely diced gherkins, chopped parsley and chervil. Turkey wings Sainte-Menehould Braise some small turkey wings with herbs and flavourings, but do not let them get too soft (about 50 minutes) Drain and leave to cool.Pour a little melted butter or lard over them, roll them in fresh breadcrumbs and chill for 1 hour. Coat with melted butter and bake in a preheated oven at 230 oC (450 oF, gas 8) until golden (about 15 minutes) Serve with mustard or Sainte- Menehould sauce.
Posted on: Tue, 04 Mar 2014 07:00:00 +0000
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