Poached Paupiettes of Flounder with Champagne Sauce

Ingredients

• 4 (6 to7-ounce) flounder fillets
• 2 tablespoons white wine
• 1 teaspoon diced onion
• 2 carrots, peeled and julienned
• 1 teaspoon sugar
• Ye cup club soda (approximately)
• 16 spears asparagus
• 1 large cucumber
• Y2 cup champagne
• Ye cup whipping cream
• 1 teaspoon chopped fresh chervil
• Y4 pound butter, at room temperature
• Salt and pepper

Method

1. 1

   Remove cartilage from fillets, roll them skin side up, and secure with toothpicks.

2. 2

   In a saucepan, simmer carrots with sugar and club soda until tender.

3. 3

   Peel asparagus and cook until al dente.

4. 4

   Prepare the sauce with white wine, lemon juice, shallots, champagne, and cream.

5. 5

   Serve the paupiettes with the sauce and vegetables.

As published

This recipe was extracted from Dining in--Minneapolis/St. Paul cookbook (1900) by Carla Waldemar, page 3. The excerpt below is the record exactly as published.

Poached Paupiettes of Flounder with Champagne Sauce Fresh d’Anjou Pears Flambé Wines: With the Consommeé and Flounder—Far Niente Chardonnay, 1980 With the Pears—Chateau Saint Jean Johannisberg Riesling, Belle Terre, Late Harvest, 1977 Clifford Warling, Owner John Warling, General Manager Dick Lensing, Chef rifires Teele BLUE bie leo don’t need to see the menu; just set something up for us,” We say the regular patrons of the Blue Horse, and John Warling, manager and maitre d’, knows why. “Consistency in ser- vice and food have given us the ability to win their confidence. Our steady customers come in for lunch five times a week. We see the same familiar faces—that’s what makes it fun!” Some of those familiar faces have been Blue Horse devotees ever since John’s father Clifford Warling left a flourishing restaurant career in Seattle to return to his hometown and open the city’s first Continen- tal-style café. Clifford introduced the Twin Cities to his West Coast favorites—Puget Sound salmon, Dungeness crab, Olympia oysters— and unveiled then-exotic specialties such as steak Diane, fettuccini Alfredo, steak tartare, Caesar salad, and flaming desserts done with tableside cart service that remain the restaurant’s signature. Following his father’s pioneering of fresh seafood in Minnesota, John works to keep the Blue Horse the place to go for fish. “We bring it out ona silver platter to display before cooking—ivory salmon, halibut out of Alaska, Florida grouper, gray sole from Boston. It’s unbelievable! It’s taking off like we never dreamed.” Dick Lensing, for years a hotel chef, brought his creative expertise to the Blue Horse two years ago. “He’s doing an exceptional job,” vouches John. “He’s young, as I am, so we are of like minds. All of us here take an active part in planning the menu—and we listen to the cus- tomers’ wishes. They call in and say, ‘I’m bringing in four people to- night. Do something special!’ On a busy night it kills us, but that’s the fun—that personalized service. And many of our new menu items originated with those specially created dishes.” Tradition is honored in this award-winning restaurant. The supper club’s decor includes arched brick walls, wood paneling hung with artwork in ornate gilt frames, and, of course, the larger-than-life stylized copper wall sculpture of a galloping steed from which the Blue Horse draws its name. 1355 University Avenue St. Paul No DEE BELIE FIORSE BEEF AND TOMATO CONSOMME 2 quarts BEEFSTOCK, cold Y2 medium-size onion, finely (see next page) chopped 8 egg whites 3 stalks celery, finely 2 pounds coarsely ground chopped beef 1 teaspoon black peppercorns 1 (6-ounce) can tomato paste 1 clove garlic, finely chopped 5to6 juniper berries Salt and pepper Y2 teaspoon fennel seeds Fresh fennel sprigs 1 bay leaf . Pour the cold Beef Stock into a heavy stockpot or saucepan. Ina mix- ing bowl, thoroughly combine the egg whites, ground beef, tomato paste, juniper berries, fennel seeds, bay leaf, onion, celery, peppercorns, and garlic. Add to the stock and mix well. . Bring to a boil over high heat, stirring occasionally. Immediately reduce heat and simmer gently about 3 hours, or until the stock is reduced by half. Taste for desired strength. The longer the stock simmers, the stronger it will taste. Do not break the “raft” or scum that accumulates on the surface. . To clarify for consommé, strain the stock into a clean pot through a sieve lined with dampened cheesecloth. . Reheat the consommé and season with salt and pepper. Ladle into four bowls. Garnish with the fennel sprigs and serve at once. Here at the Blue Horse, every new sauce or wine is explained to the staff, and every new item that comes on the menu we sit down and try. THESBECETAORSE BEEF STOCK 5 pounds beef shank bones, 1 medium-size carrot, split to expose marrow coarsely chopped 1 large onion, coarsely 1 bay leaf chopped Y2 teaspoon peppercorns 4 stalks celery, coarsely Y2 teaspoon salt chopped Y2 teaspoon chopped garlic In a large saucepan or stockpot, bring all ingredients and 2 gallons cold water to boil. Reduce heat to a low simmer. Cover and simmer gently 6 to 8 hours until reduced by half. Skim frequently to remove the scum that gathers on the surface. Strain through a sieve lined with damp- ened cheesecloth. Refrigerate until ready to use, or freeze, if desired. a 2 = ————4 —————a — lt H Sy \ SS Ss SOSSSEST SRSA ANY <= SS aA TT SS aPEDERTEA — NN ASAE AURA e oe ee ewan ANCE ES PY "ar 72a z ia <te5e PAE BRU IAORSE CAESAR SALAD 1 head romaine lettuce 6 tablespoons imported 1 clove garlic, crushed olive oil Y2 teaspoon freshly ground 2 tablespoons French red pepper wine vinegar Juice of 2 lemon 2 eggs, at room temperature 1 teaspoon Worcestershire 2 tablespoons butter sauce Y2 cup croutons 6 anchovy fillets, chopped 1 cup freshly grated Parmesan 1 teaspoon Dijon mustard cheese (approximately) . Wash the romaine and pat dry. Trim and cut the length of the leaves twice, then the width at 1’2-inch intervals, or tear into pieces of simi- lar size. Set aside. . Rub the garlic around the bottom of a large wooden bow]; reserve the pulp. Add the pepper, lemon juice, Worcestershire sauce, and anchovies. With a fork, mash the anchovies into a fine paste against the bottom of the bowl. Add the mustard, olive oil, and vinegar; blend thoroughly. . Tocoddle the eggs, bring water in a saucepan toa boil. Gently lower the eggs in the saucepan, cover, and turn off heat. Let cook 1 min- ute, remove, and cool slightly. Break the eggs into a dish and beat lightly. Add to the anchovy mixture, beating vigorously until the dressing begins to thicken. . Inashallow frying pan, melt the butter and sauté the reserved garlic pulp. As it begins to aromatize, add the croutons and sauté until lightly browned. . Place the romaine in the salad bowl and toss thoroughly. Add 2 cup of the Parmesan cheese and the croutons. Toss lightly and serve on well-chilled plates. Top each portion with additional Parmesan cheese, if desired. To prepare a tableside salad was very unusual eighteen years ago. Today Caesar Salad is still one of our more popular items, still prepared from scratch and tossed right at the table. THE BEUEAO RSE POACHED PAUPIETTES OF FLOUNDER WITH CHAMPAGNE SAUCE 4 (6 to7-ounce) flounder 1 teaspoon diced onion fillets 2 tablespoons white wine 2 carrots, peeled and Juice of 1 lemon julienned 4 teaspoons chopped 1 teaspoon sugar shallots Ye cup club soda Y2 cup champagne (approximately) Ye cup whipping cream 16 spears asparagus Salt and pepper 1 large cucumber 1 teaspoon chopped fresh 1 quart COURT BOUILLON chervil (see second page following) Y4 pound butter, at room temperature

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