In the recent weeks, I am following an AFPA MOOC on the 100 basic techniques of the professional cooking. The MOOC is well designed, although I think there is a lot to digest in a short time.
In short, Xim thought it’s good that I follow cooking classes, but he would like to see the outcome as well…
(Of course I was a bit annoyed by the joke, because I do not think I am a bad cook from the start…)
So, ladies and gentlemen, here presented in your very eyes, my first Dubarry cream (yes ma’am).
This is not complicated in itself but long to cook. If we remove the technical terms, it is a thickened soup of leeks and cauliflower and cream. With the technical term, we must sprinkle with flour (cfr: in French “singer“) the leeks after have them sweat.
I have some small regrets for this first preparation:
* Xim returned from work saying “I’m hungry” and there are 40 minutes of cooking.
* So, in panic, I forgot to add the salt… This is equivalent to a declaration of Franco-Italian war… Oops…
* The sprouts flowers for decoration, boiled in the English way, are bland (not only by lack of salt…) perhaps we should cook them in broth.
* Xim, who really was too hungry, did not leave me time to pass the veloute to the strainer, the consistency was not exactly that of true Dubarry cream.
Although I am quite satisfied with the result, it is perfectible.
Xim authorized me to redo it 🙂
This is a good sign.
Postscript: I realize that ther are many Dubarry cream recipe on the Internet. In the recipe proposed by the AFPA, there are leeks, but not necessarily in others. The one that most resembles it is the recipe from Chef Simon. I see that we should not have remorse, next time, to add some spice and some fantasy.