Vichyssoise, Basque Chicken, Apple Tart : Lesson 10 : Le Cordon Bleu at Home

It's getting easier. I've made this one before. Here's a picture from way back then.


See: Basque Chicken: Poulet Sauté Basquaise: Pollo Escuaro (Basque, Vascongado).

I've made the "starter", Vichyssoise, a few times in the Italian restaurant where I worked and the rice too. The dessert is a variation on an old favorite as well. This will be a sort of "old home week". Should be a breeze.

The menú is:

Crème Vichyssoise : Chilled Cream of Potato and Leek Soup

Poulet Sauté Basquaise : Chicken Basque Style

Riz Pilaf : Pice Pilaf

Tarte aux Pommes : Apple Tart

Bought a kosher chicken, free range, big one and very beautiful. Most of the free range chickens around here (Toronto) are more like "chicks" - they're little things.

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