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Featured Cookbook
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Brunch Crepe Stack
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Spinach and Crab Roulade
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Twice-Baked Individual Cheese Souffles
Book Description
From the world's most famous cooking school - a collection of fresh, modern dishes for the home cook.
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Brunch (Le Cordon Bleu Home Collection)
Authors:
Date: April 1999
ISBN: 9625934499
Publisher: Periplus Editions
Hardcover
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This stack can be prepared the day before. The egg white, however, must be whisked and folded in at the last moment. Experiment by creating your own fillings for the layers or even using up leftovers.
Preparation time 25 minutes
Total cooking time I hour 45 minutes
Serves 4-6
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FOR THE TOMATO FILLING:
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2 tablespoons unsalted butter
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1 shallot, finely chopped
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1 teaspoon paprika
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2 teaspoons tomato paste
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6-7 tomatoes, halved, seeded and coarsely chopped
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small pinch of sugar
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FOR THE MUSHROOM FILLING:
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2 tablespoons unsalted butter
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1 shallot, finely chopped
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1 1/2 cups chopped button mushrooms
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1 teaspoon all-purpose Pour
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1/4 cup milk
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1 tablespoon chopped fresh parsley
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small pinch of ground nutmeg
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FOR THE HAM FILLING:
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2/3 cup finely chopped ham (or chopped cooked bacon, sausages or chicken)
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1 teaspoon French mustard
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1 tablespoon chutney
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FOR THE CHEESE SAUCE:
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1 tablespoon unsalted butter
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1 tablespoon all-purpose flour
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3/4 cup milk
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1 egg, separated
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1/4 cup shredded strong Cheddar
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1 tablespoon grated Parmesan
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7 thin crepes
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To prepare the tomato filling: Melt the butter in a saucepan, add the shallot, cover and cook for 4-5 minutes, or until transparent, Stir in the paprika for 1 minute, add the tomato paste and stir over low heat for another minute. Add the tomatoes and sugar, season, and simmer for about 45 minutes, or until thick. Cover and set aside.
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To prepare the mushroom filling: Melt the butter in a skillet, add the shallot, cover and cook for 4-5 minutes, or until transparent. Add the mushrooms and cook until dry. Remove from the heat and stir in the flour and milk. Return to a low heat and stir constantly until the liquid is smooth and begins to thicken. Increase the heat and stir as the mixture comes to a boil. Simmer for 1 minute, remove from the stove and stir in the parsley, nutmeg, salt and pepper. Cover and set aside.
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To prepare the ham filling: Mix together all the ingredients in a small bowl. Set aside.
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To prepare the cheese sauce: Melt the butter in a saucepan, add the flour off the heat and stir for 1 minute. Pour in the milk, whisk to blend and return to the stove over low heat. Stir constantly until the mixture is smooth and begins to thicken, then increase the heat and bring to a boil. Remove from the stove. Stir in the egg yolk and half the Cheddar and Parmesan. Season, cover and set aside.
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To assemble and bake: Preheat the oven to 400 degrees F. Butter a round ovenproof dish or pie plate about 10-11 inches across the base. Put a crepe on the base and spread with half the ham filling. Cover with another crepe and spread with half the mushroom filling, cover with a third crepe and spoon over half the tomato filling. Repeat with the rest of the crepes and fillings. Top with a final crepe, brownest-side-up.
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To finish: Whisk the egg white and fold it into the cheese sauce. Spoon over the stack (a little may go over the edge) sprinkle with the remaining cheese and bake for 15 minutes, or until golden. Cut into six portions.
More From This Book:
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Brunch Crepe Stack
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Spinach and Crab Roulade
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Twice-Baked Individual Cheese Souffles
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