For your wines, consider a white one for the bouillabaisse, but one with strength and character; the kind of a wine you would drink with lobster Américaine. I'd recommend a white Gorton Charlemagne 1947 or a MeurSault Perrière 1947. With the chicken either a Chateau Margaux 1948 or Ponter-Caner 1948 or 1949, or perhaps a Chateau La Tour 1945. And with cheese a good red wine is always desirable. something like a Macon 1947. 1949 or 1950, or a Morey-St.-Denis 1947.
Bouillabaisse
Cut in 1-inch slices 2 live lobsters, each weighing from 1 5/4 to 2 pounds. 1 pound of fresh eel, 1 ¼ pounds each of striped bass and sea bass, and 2 ¼ pounds of Spanish mackerel or red snapper or other firm-fleshed fish. Scrub very thoroughly 2 dozen clams and 2 dozen mussels.
In a large kettle, heat 1 '2 cup olive oil, add 2 large leeks. 2 onions and 1 large carrot, all chopped or cut into julienne, and cook slowly until the vegetables take on a light golden color. Add 1 pound of fresh tomatoes, peeled, seeded, and coarsely chopped, or I can of tomatoes, 2 or 3 doves of garlic, crushed, 2 tablespoons chopped parsley, 1 teaspoon saffron, I small hay leaf, a little thyme, a pinch of chopped fresh fennel tips if obtainable, I teaspoon salt and a little pepper. 2 cups tomato juice, 2 quarts of water and the lobster and eel. Bring the liquid to a boil and simmer for 15 minutes. Add the striped bass, sea bass, mackerel and red snapper and cook for 10 minutes longer. Add the clams and mussels and continue to cook until their shells open. Correct the seasoning with salt if necessary.
To serve, dish up the fish in deep bowls or individual casseroles, giving each person a piece or two of each kind, and pour some of the liquid over it. Remove the shells from the lobsters and place a couple of pieces on (op of each serving. Remove the upper shells of the clams and mussels and place the lower shells with the clams and mussels around the lobster. Serve the soup in separate deep bowls with slices of crusty French bread in each to thicken the soup. Or rub the slices of bread with garlic, fry in olive oil and serve separately.?
Poulet Sauté Bordelaise (San/vat Cbicken Bordelaise)
Clean and singe 2 young chickens. each weighing from 2 ½ to 3 pounds, and cut them into serving pieces. Season the chickens with 1 teaspoon salt and a little pepper, roll the pieces in flour, and shake off all the surplus flour that doesn't cling to them. Spread 4 tablespoons butter in a large frying pan and arrange the pieces of chicken on it skinside down. Cook the chickens slowly until the pieces are golden brown on the skinside. Turn the pieces over, place the cover on the pan so that it partially covers but allows some escape of steam, and continue to cook for about 20 to 25 minutes. Remove the breast meat and cook the remaining pieces for 5 minutes longer, or until done. To test for doneness, pierce the thickest part of the piece with a sharp lined fork and if no pink juice follows the fork when withdrawn, the chicken is done.
Remove the chicken from the pan to a hot serving platter, and to the juices in the pan add 1 tablespoon chopped shallots or onions and 1 tablespoon flour, and mix well. Stir in gradually 1 ½ cups red wine and 2 tablespoons tomato puree or sauce or ½ cup tomato juice; bring to a boil and cook for a few minutes to blend the flavors. Add 1 ½ tablespoons glace de viande or meat extract, 1 tablespoon chopped parsley, and 1 teaspoon chopped chives. Correct the seasoning with salt. return the chicken to the same, and simmer for 5 to 10 minutes,
While the chicken is cooking, prepare the garnishing of sautéed artichoke bottoms, fried onions and fried parsley. To serve, arrange the chicken on the serving platter with the back, legs and second joints first. then the breasts. Place the garnish around the chicken. alternating artichoke bottoms, fried onions, fried parsley, and rissoié potatoes. Pour a little of the sauce over the chicken and serve the rest separately.
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