The Treasury of Great Recipes delivered to America classic French cuisine and recipes from Michelin starred restaurants around the world. Reading these recipes is an adventure—and a little frustrating. The ingredients are listed alone, but their measurements are buried in the recipe.
Also, the recipe is written for 1960s housewives and amateur cooks not steeped in a decade of food TV and YouTube cooking lessons. Most people in America these days can hold a decent conversation about knife skills. Not so half a century ago, when powdered peas and canned grapes were the norm.
For instance, in the recipe for Volaille Pyramide, you are walked through making a Bechamel sauce using some of the braising liquid, thickened with egg yolks. It is not called a Bechamel sauce, which for most folks cooking off the internet, would be sufficient. It doesn’t tell you to temper the egg yolks before adding them to the sauce. It spells everything out.
Check out this recipe for Volaille Pyramide then look at how it’s listed in the Treasury. You’re welcome.
- 1 large, 1 small truffles
- 1 C butter
- 1 leek
- 1 onion
- 8 small carrots
- 2 C white wine
- 1 lemon
- 6 C chicken stock
- 1/2 t salt
- 3 cloves
- 1/2 t peppercorns
- 1/2 C flour
- 2 egg yolks
- shave truffles
- loosen skin at the neck of the chicken; insert your hand carefully to separate the skin as far as you can--do not pierce the skin, don't force anything. Love your chicken.
- Insert the truffle slices, fitting them accordingly (the biggest slices cover the breast, the smallest into the skin on the legs).
- Melt butter in a braising pan
- Place the sliced leeks (white parts only) and the carrots in the casserole.
- Lay the chicken onto this bed of vegetables. Brown on all sides over moderate heat. Finish with the chicken on its side.
- Add white wine and stock (enough stock to reach halfway up the bird)
- Add salt and peppercorns
- Bring to a boil, cover tightly, braise for 1 1/2 hours, turning side to side at 20 minute intervals, adding more stock when necessary. When cooked, keep hot in the stock.
- In a saucepan, heat 1/4 cup of butter
- Stir in 1/2 cup flour, stir and cook but don't brown
- Gradually stir in 3 C of stock from the chicken, cook until sauce is thickened
- add one small carrot
- add an onion stuck with cloves
- Cook sauce over very low heat for about an hour
- Remove vegetables
- Stir in, piece by piece, 1 T of butter
- Beat 3 egg yolks with a little of the sauce, then add to the sauce and cook, stirring briskly, for about 1 minute
- Squeeze some lemon juice in there, season to taste.
- Place the chicken in the center of a warm platter, surround with leeks and carrots. Spoon sauce over chicken.