Aspárragos à la PompadourHome >> Recetas
Madame de Pompadour (1721-1764) fue la más famosa de las amantes del rey francés Louis XV. Todo mundo sabe ésto, pero ¿Quién sabe que también era una cocinera apasionada? Puedes estar seguro de que ella no lavaba los trastes pero aparentemente la receta que sigue fue inventada por ella. No pude resistir probarla. Si quieres seguir mi huella, prueba primero haciendo una salsa bernesa, que es una mejor salsa. Pero si puedes encontrar el verjuice puedes intentar la versión de Madame de Pompadour. Mientras tanto, simplemente disfrútala aquí: 'Nos hemos reservado esta receta para el final para que se pueda dejar fuera. Veremos que es al mismo tiempo exquisitamente delicada, de una simpleza encantadora y de una elegancia perfecta. seleccione tres manojos de los mejores espárragos del gran plan de Holanda que son esos blancos con la punta morada. Deje que sean lavados y cortados. Córtelos transversalmente del lado de la punta, de la longitud de su dedo meñique. Preocúpese únicamente de estos selectos bocados y descarte el tallo restante. Cocínelos de la manera usual sumergiéndolos en agua salada. Sáquelos ... ... y colóquelos en una toalla para que escurran y se mantengan calientes mientras hace su salsa. Vacíe un frasco de mediano tamaño de mantequilla de Vanvres o del Prévalais en una olla de plata. Derrita la mantequilla...' Esta salsa, como una holandesa o una bernesa, se espesa mezclándola con yemas de huevo y calentándola lentamente. Definitivamente requieres un baño maría para hacer ésto y ádemás cuidar tu temperatura constantemente, ya que cualquier incursión más allá de los 68ºC arruinará la salsa - muerte por ennatillamiento. 'dos yemas de huevo ... ...bien mezcladas con 4 cucharadas de Muscat verjuice.' Agrégalo a la mantequilla de un jalón. Si lo añades demasiado despacio, corres el riesgo de que se coagule la primera gota de yema de huevo. Mi sombrilla observando como se desenvuelve el evento como el Rey Sol. 'Añada unos granos de sal y la mitad de una cucharada de harina mágica ... ... y mezcle bien. Agregue una buena pizca de mace en polvo Deje que la salsa mencionada arriba se cocine en un bain marie... ... evite hacerla pesada por dejar que se haga demasiado espesa.' Esta salsa está lista en cuanto puedas dejar un surco en la parte trasera de una cuchara - quiere decir que la yema se ha coagulado suficiente. No dejes la salsa en el agua caliente o la arruinarás ruin it. 'Coloca tus espárragos cortados en la susodicha salsa y sirve ambos en una caserola abierta como un plato extra, de tal manera que este excelente platillo no languidezca en la mesa y pueda ser disfrutado en su máxima perfección. Esta interesante fórmula nos llegó a través de los archivos de Monsieur Grimod de la Reynière, quien la obtuvo a través de la herencia de su tío abuelo, Monsieur de Jarente, ministro de estado durante el período en que Madame de Pompadour encontró el favor del rey. El autor del manuscrito original tuvo el cuidado de mencionar que estos Espárragos à la Pompadour deben servirse con una cuchara pero deben comerse con un tenedor.'
Esta receta se cita en el Diccionario Gastronómico de Alejandro Dumas, pero yo la encontré en la Néo-Physiologie du Goût, un libro de cocina de 1839. Para mi artículo yo corté los espárragos antes de blanquearlos, lo que cambia un poco el órden. Aquí tienen el texto íntegro - Disculpen mi francés:
Asperges à la Pompadour 180804 visitas ¿Te gusta este artículo? Envíame un comentario o ve mis artículos más populares. Artículos Relacionados Asparagus like Green Peas ** Artículos màs populares ¦ Ultimos artículos ¦ Por temas ¦ Ultimos comentarios Copyright FXcuisine 2024 - all rights reserved. |
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26 comentarios
- #1
- Comment by parshu narayanan
Beautifully shot, very well written, with a cultivated man's delight in its historical context. Vintage fx.- #2
- Comment by michelle @ TNS
On one hand, lovely. On the other, the white and purplse asparagus tips look too much like fingers; I don't know if I could eat them!- #3
- Comment by HazelStone
As always fx, you and your writing never fail to delight.- #4
- Comment by barbara
Brilliant.- #5
- Comment by Luke
FX Cuisine is as rich a source of old recipes as ever. Nothing short of an amazing job, as usual.If you don't mind me asking, why would one serve this dish with a spoon if the utensil to use is a fork? I can't wrap my head around that.
- #6
- Comment by Orme
Fabulous...impeccable, as always. like fingers? Mais non...very sexy food--and with béarnaise, who could resist?- #7
- Comment by EMMA P
I love this blog. So beautiful. So inspiring.- #8
- Comment by Stefan
Hi,actually I like your blog very much. It's a source of inspiration for me and the photos are great!
However, there are two things in that one I really don't like: "Worry only about these choicy morsels and discard the remaining stem." Wasting (pats) of quality products is a sin, I wouldn't discard these stems but use it for another delicious dish - it's a matter of respect to the farmer who grew it. The other thing is about the salt in the coking water of the asparagus. In my experiences I learned that the water for asparagus should never contain salt, but contain a recognisable amount of sugar, for a bit of salt is time enough after coking.
well the second thing is probably something to discuss, but still It's a congenial blog.
Stefan
- #9
- Answered by fx
Parshu thanks for your appreciation, I just love historical recipes. More is on the way!- #10
- Answered by fx
Michelle, the recipe is not so good and definitely not nearly as good as béarnaise, but the purpose was to make an elegantly written recipe from an unusual historical character. The asparagus were good though!- #11
- Answered by fx
HazelStone, thanks for your comment! This one will sound even better in French I think!- #12
- Answered by fx
Luke, I thought about the spoon versus fork thing and in fact it's easy. Most dishes that contain sauce, such as Beef Bourguignon or any stews, are served with spoon but eaten with a fork.- #13
- Answered by fx
Orme you are right, these asparagus taste better with Béarnaise than with Madame de Pompadour's concoction!- #14
- Answered by fx
Emma, thanks for your appreciation! I will be posting more historical recipes soon, hold tight.- #15
- Answered by fx
Stefan, I always salt my asparagus cooking water but there may be some reason I ignore for not doing it - let me know if you can find it. As for discarding the stems and the farmer's respect, I hear you but you should be telling this to Madame de Pompadour who wrote this recipe 200 years ago. Maybe you two will hook up in heaven and invent more dishes?- #16
- Comment by Dawn Sandomeno
This blog is so inspiring - I would love to eat something you made - you make food beautiful ART!- #17
- Answered by fx
Dawn, thanks for visiting! Perhaps you could invent a Pompadour party, where everyone comes dress in Louis XV attire and eats 18th dishes?- #18
- Comment by Dawn Sandomeno
Now that would be cool! We do have a "Night In Venice" Cicchetti and Cocktail Party - I would love your thoughts on how well we did staying true to history and the region. I will send it to you.- #19
- Comment by Soup Recipe
Hi, fx.Your recipe is including photos, very nice and easy for us to understand.
Thanks...Well done...
- #20
- Comment by Ana Maria Drory
Good Morning from Romania... again you make my mouth watering .. and it is morning... you are a master in cooking AND picturing the process .I will keep on following your advises everyday and soon even try them!
- #21
- Answered by fx
Ana Maria, thanks a lot and I just received a very serious book in French about Romanian cooking, probably one day you'll see a traditional recipe from your country on this website!- #22
- Comment by José
Hi,I guess that I never had fresh aspargus (espargos in portuguese).
When working with egg yolk one must indeed be careful with temperature and time sicne the yolk can start to get solid.
As you may know, Portugal has lots of recipes made with eggs, namely conventual pastry.
I've noticed that you use copper. Many people don't know that copper is essential for many recipes, namely those where eggs play a major role.
Your blog is quite good, but too heavy on my computer : a Pentium II with 256MB :-)
Kind regards,
José
- #23
- Answered by fx
José, thank you for your visit! Inded the Portuguese use of eggs in pastry is world famous and I have seen local desserts in Kerala, India, that are directly inspired by Portuguese pastry. Now for your computer I am sorry, but did you try with the low resolution version, only 500 pixels wide images? Otherwise just click on the Print Version link on top and you'll see it without images.- #24
- Comment by Louise
Heavenly, simply sublime...I hope you don't mind but I have included this recipe link on a post I did today for Dumas' birth anniversary.
Thank you so much for sharing...
- #26
- Comment by Manuel Barrantes
El articulo es excelente. Los esparragos peruanos son bien apreciados en Francia.Dispondre que mi cocinera que es muy buena, prepare los "Esparragous a la Pompadour".
Espero continuar con sus articulos.
Manuel Barrantes
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