For 8 people.
2 Tbsp of olive oil
1 leek (white part only) cut into 1/2 inch dice
1 rib of celery, thinly sliced
2 cups of court bouillon (saved from cooking the shrimps)
1 Tbsp of tomato paste
2 lbs of shrimps (quickly cooked in a court bouillon until red, then shelled)
16 black olives, pitted
1 cup slivered sun-dried tomatoes (packed in oil)
2 cloves of garlic
2 tsp of herbes de provence
Chopped fresh parsley for garnish
- Heat the oil in a large skillet and add the leek and celery.
- Sauté over low heat, covered, until soft (about 10 minutes).
- Stir in the wine, the tomato sauce, court bouillon and sun-dried tomatoes, add the garlic and herbs.
- Raise the heat to medium.
- Add the shrimps, the olives, the salt and pepper.
- Do not overcook.
- Sprinkle with parsley and serve immediately.
4-1/2 cups of water
1 cup of dry white wine
1 small onion, sliced
1 carrot, sliced
1 tsp of salt and 4 peppercorns
- Simmer all ingredients together for 45 minutes.
- Parboil the shrimp.
- Strain and reduce the court bouillon to 2 cups.
8 big winter leeks
1 Tbsp of butter
2 large onion, sliced
2 cups of chicken stock
2 Tbsp of sweet butter
2 Tbsp of flour
salt, pepper and nutmeg
1 egg & 1/2 cup of cream
1/2 cup of grated swiss cheese
some bread crumbs
- Keep only the white part of the leeks.
- Split them lengthwise into four parts, then cut across into 3 to 4 inch sections.
- Wash carefully and drain.
- In a medium saucepan, melt 1 Tbsp of butter and slightly brown the onions.
- Add the leeks and cover with the chicken stock. Simmer for 1/2 hour or until the leeks are tender.
- Drain the liquid, reserve the onion and leeks.
- Make a béchamel sauce: Melt the butter in a small saucepan, add the flour and slowly pour in the reserved liquid from the leeks. Add salt to taste, pepper and nutmeg.
- Bring to a boil and cook gently for a few minutes.
- Mix the cream and egg and add to the sauce.
- Grease an oven proof gratin dish and put the leeks in evenly.
- Cover with the sauce, sprinkle with the cheese and some bread crumbs.
- Cook in a 350°F oven for 1/2 hour or until golden brown on top.
Brown veal stock (fond brun de veau).
10 lb of veal bones
2 onions, quartered
2 carrots, cut in half
2 stalks of celery 1
leek, cut in half
2 tomatoes, quartered
1 bouquet garni
about 1 gallon of water.
- Preheat oven 450°F.
- Arrange the bones in a large roasting pan and brown on all sides, turning as necessary.
- Brown the carrots and onions for the last 20 minutes of the roasting time.
- Transfer to a large stockpot and add the rest of the vegetables and the bouquet garni.
- Deglaze the roasting pan with some water after discarding the fat.
- Add this liquid to the stockpot and pour in enough water to cover all the bones by about 2 inches.
- Bring to a boil.
- Then reduce and continue cooking for at least 6 hours, skimming and degreasing as necessary.
- Strain off the liquid and reduce it by half in a clean pot.
- Cool and store in covered containers or continue to reduce by half (demi‑glace) or to a syrup (glace).