Boeuf Rôli à la Bordelaise (Roast Beef Bordelaise)
Remove the fat from a 3-pound rump roast. Marinate the meat overnight in a bowl with 1 onion, sliced, 2 shallots. chopped. 1 bay leaf, 4 sprigs parsley. ½ teaspoon dried thyme, salt and pepper, ½ cup olive oil, and 1 cup white wine.
When ready to cook the meat, place a strip of its fat in the bottom of a roasting dish. Put the sliced onions, shallots, and herbs from the marinade on this and place the meat on top. Season and place another piece of fat over the meat, adding 2 tablespoons of the marinade. Roast in a moderate oven (350°F.) for 1 to 1 ¼ hours, or until the meat thermometer indicates rare, basting often. Place the meat on a platter and keep it hot.
Strain the juices from the pan and the remainder of the marinade into a small saucepan, heat, and reduce a little. Let it stand for a few minutes and then remove most of the fat from the liquid with the aid of a basting syringe. Add 1 tablespoon wine vinegar to what remains, reheat, and serve in a sauceboat with the roast.
Boeuf Bouilli à la Bordelaise (Boiled Beef Bordelaise)
This dish consists of thin slices of cold boiled or coast beef heated in a sauce made thus:
Sauté 1 onion, chopped, in 1 tablespoon butter with ¼ teaspoon salt and a dash of freshly ground pepper. Sauté with it the slices of beef and let them brown on both sides. Now add ¼ cup bouillon. 1/3 cup white wine. 1 clove garlic, chopped and mashed, 1 shallot. chopped, and 1 tablespoon chopped parsley.
Simmer all together until the sauce is greatly reduced. There should be just enough sauce left to coat the beef slices.
Sole art Gratin Comme en Gironde (Filet of Solo with Cheese Gironde Style)
Chop finely 2 shallots, 4 sprigs parsley, and 1 or 2 chives and mix with ¼ pound mushrooms, coarsely chopped. Place half this mixture in the bottom of a buttered baking dish lightly sprinkled with Hour and cover it thinly with bread crumbs. On this bed place 6 small filets of sole or flounder, sprinkle them with salt and pepper, and cover with the rest of the chopped mixture. Pour over all ½ cup white wine and ½ cup bouillon, dust again lightly with bread crumbs, and sprinkle with grated Gruyère or Parmesan cheese, Bake in a moderate oven (350° F.) for about 25 minutes, or until the fish is tender and the top of the dish is delicately browned.
Aubergines á la Bordelaise (Eggplant Bordelaise)
Cut 1 large eggplant, without peeling it, into slices about ½ inch thick. Sprinkle the slices with salt and let them stand for ½ hour. Drain and wipe them dry on a cloth. Fry the slices in oil, in several batches if necessary, so that the pan holds no more than can conveniently bathe in oil at one time. Turn the slices often and when both sides are lightly browned, place them on a heated platter.
Now into your hot oil drop a mixture composed of 2 shallots, chopped, 1 clove garlic, chopped. 1 tablespoon chopped parsley, and 2 or 3 tablespoons bread crumbs. Fry for a few seconds, being careful not to let the garlic burn. Strain out and sprinkle the herbed crumbs over the eggplant slices.
For those fortunate gourmets who are sailing or flying to France this year, here is a handy checklist of the restaurants and hotels already recommended by Samuel Chamberlain in “An Epicurean Tour of the French Provinces” which began in GOURMET, March, 1949.
Aisace
Département of Bas-Rhin
- Chatenois—Hôtel de la Gare
- Haul Koenigsbourg—Hôtel Schaenzel
- Marlenheim—Hôtel Cerf
- Moosch—Hôtel de France et Relais 66
- Obersteinbach—Restaurant Anthon
- Schirmeck—Hôtel Donon
- Stambach—Hôtel Fameuse Truite
- Strasbourg—Maison Kammerzell; Restaurant Valentin Sorg; Restaurant Zimmer
- Wasselonne—Hôtel de la Gare
- Wissembourg—Hôtel Ange
Département of Haut-Rhin
- Colmar—Restaurant des Têtes
- Kaysersberg—Hôtel Chambard
- Ribeauvillé—Restaurant Pépinière
Béarn
Déepartement of Basses-Pyrénées
- Ascain—Hôtel Etchola
- Biarritz—Ambassade de Bourgogne
- Bidarray— Restaurant Noblia
- Biriatou—Bonnet-Atchénia; Hôtel Hiribarren
- Cambo-les-Bains — Hôtel St. Laurent; Maison Basque
- Ciboure—Hostellerie Ciboure
- Jurançon—La Belle Casis
- Pau—Rôtisserie Périgourdine; L'Etrier; Le Romano
- St. Erienne-de-Baïgorry—Hôtel du Trinquet et Pyrénées
- St. Jean-de-Luz—Petit drill Basque
Département of Landes
- Peyrehorade—Hôtel Central
Bresse
Département of Ain
- Artemare—Hôtel Berrard
- Bourg-en-Bresse — Hôtel de France; Hôtel de l'Europe; Restaurant à l'Escargot
- Ceyzeriat—Restaurant Balcon
- Ferney-Vohaire—Hôtel de Pailly
- Nantua—Hôtel de France
- Pérouges—Hostellerie de Peéouges
- Priay—Hôtel Bourgeois
- St. Germain-de-Joux—Hôtel Reygrobellet
- St. Jean-de-Gonville—Restaurant Demornex
- Thoissey—Hôtel Chapon Fin
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