Gourmet Lunch – 1. Madrilene with beet juice

Category: First meal
Kitchen: french
Gourmet Lunch – 1. Madrilene with beet juice

Ingredients

Vegetable broth 250 ml
(or your favorite)
Fresh tomato juice 250 ml
Fresh beet juice 50 ml
Sherry dry 30 ml
Grated onion 1 tbsp. l.
Salt, black pepper taste
Refueling:
Sour cream 200 ml
Chives 2 tbsp. l.
Red caviar 2 tbsp. l.

Cooking method

  • If you are hungry, I suggest you look into New York, to an old mansion on West 35th Street, in the kitchen of which the master of "Haute Cuisine" (gourmet cuisine) Swiss chef Fritz Brenner, often under the guidance of the owner, the famous gourmet detective Niro, creates Wolfe.
  • Despite his secluded lifestyle, this epicurean detective cannot remain indifferent if he sees a person in front of him who did not have time to eat due to problems and worries. And before getting down to business, he will feed the guest, even if it is a possible suspect ...
  • And since you and I are curious guests, we will time for dinner to enjoy as many delicious dishes served to the table of the great detective.
  • Today the menu looks like this:
  • 1.
  • Madrilene with beet juice and red caviar
  • 2.
  • Salmon mousse, summer salad
  • 3.
  • Chestnut cream with hoppy figs
  • or
  • Chestnut cream coffee-orange
  • It is worth mentioning the difficulties that you will encounter as you search for gourmet dishes through the pages of the novels about Nero Wolfe. Many translators, if not misinterpreting, then simply throw out all sorts of bourgeois troubles from the text: instead of lobsters they will force the gourmet to eat crayfish, and for some reason this madrilene will be served with "beetroot gravy" ... although the text clearly says beet juice - beet juice ... Agree, soup with gravy is not on the gourmet menu ...
  • So, the first change is madrilene, or consomme in Madrid. In classic French cuisine, this is the name for consommé (strong meat or fish broth) with the addition of fresh tomato juice or tomato pulp.
  • Preparation:
  • Juice the sweet fleshy tomatoes by rubbing through a sieve to get rid of the seeds.
  • Make juice from beets too.
  • Combine the broth in a saucepan (I have a vegetable one, taking into account our vegetative preferences - from roots - parsnips, parsley, celery, turnips and onion-garlic), tomato and beetroot juices and sherry, add onion, grated or chopped in a blender.
  • Bring to a boil and, stirring occasionally, simmer over low heat for 10 minutes.
  • Season with salt and pepper with freshly ground pepper and leave to cool.
  • At this time, combine sour cream, finely chopped chives and caviar.
  • Serve the soup warm (not hot), placing the caviar-sour cream mixture in the center of each plate and decorate to your liking.
  • Gourmet Lunch – 1. Madrilene with beet juice
  • Bon Appetit!
  • A very pleasant combination of products, although I am not a lover of caviar ...
  • Sour cream, delicate and aromatic chives, and red caviar are an excellent filler for an unusual Russian taste of soup, liquid without your favorite potatoes ... But pay attention - the recipe contains a fairly large number of filling products: one sour cream for 2 servings - a whole glass!
  • And you can always add madrilene to your taste - croutons, chickpeas ...

The dish is designed for

2 servings

Note

Blood Will Tell (1964) by Rex Stout.

(All stories about Wolfe are told on behalf of his assistant Archie Goodwin)

A new client comes to Wolfe's mansion straight from the "slam":

“… I was not in the least bit surprised by the first phrase demanded by Wolfe:
- Well, sir? I read the morning papers. Why did you come to me?
Kirk pressed his fingers to his eyes and groaned softly, let go of his hands and often blinked his hazy eyes frequently.
“You will have to be condescending to me… take my position into account. I just left the prosecutor's office ... I stayed there all night. Without sleep.
- Have you eaten?
- My God, no.
Wolfe's face fell. The matter was getting more complicated. The very thought that a man was left without food was unpleasant for Wolfe, but it was simply unbearable to receive such an unfortunate person in his house. He had to either send him out quicker or feed him.
- Why should I be lenient to you? - he asked.
Kirk actually tried to smile, but at the same time he looked so pathetic that I myself wanted to run to the kitchen for him for food ...
... But to take as a client a person suspected of murder, like this, right off the bat, without asking proper questions, except formal ones, whether he killed his wife and whether he will be able to pay him off, having no idea whether he is guilty or no, and what materials the police have against him, was at least frivolous. No, it didn’t fit in my head. No person would agree to such a scam, let alone Nero Wolfe himself! So what kind of fly bit him?
I had to bite my lower lip in order to sit still and come to terms with what was happening. When Kirk pulled a checkbook and a fountain pen out of his pocket, Wolfe pressed the bell on his desk and Fritz appeared a moment later.
- Tray, please, madrilene ready?
- Yes, sir.
- And pudding?
- Yes, sir.
- Serve both the first and the second, cheese with a tear and hot tea.
... An hour later, when the doorbell rang again, Kirk was still with us and was still our client, and I would still have to flip a coin if asked if he was guilty or not.
Wolfe, of course, refused to talk to him or listen to him until everything on the tray was eaten.
Kirk quite sincerely stated that a piece would not go down his throat, but since Wolfe insisted, he tried, and if a person can swallow something, then Madrilene Fritz with beetroot gravy (!!!) will swallow without difficulty, and after one spoonful of his lemon pudding with burnt sugar sauce, all disputes cease. In short, when I took the tray to the kitchen, one piece of cheese remained on the platter, everything else disappeared. "
Since you and I are not hungry customers, and Fritz's lemon pudding is almost Lemon Kurd from Chuchelka, I suggest moving on to the second change of our menu - from another story about Wolfe - "Window of Death".

And as a reminder of a gourmet dinner with Nero Wolfe (with active links to recipes):

Today the menu looks like this:
1.
Madrilene with beet juice and red caviar
2.
Salmon mousse, summer salad
3.
Chestnut cream with hoppy figs
or
Chestnut cream coffee-orange

Alexandra
Nagira,


Awesome idea and amazing performance
And - I see, sherry has found its use
natapit
that's lovely! taking off my hat!
Lana
Nagira!
L ... ... ... ... Dots, only dots after the letter "l" .........
Talent! Moreover, in all respects, the recipe, the description, the presentation, the photo ... It took my breath away ...
🔗
Ikra
Nagira, yesterday, as the recipes were laid out, I followed the development of history. What can I say ... Delight! Exquisite menu, gorgeous recipes, gorgeous photos and a perfectly played lunch scenario !!!

Super!
Nagira
Alexandra, Lana7386, Ikra, Thank you from all my heart!

Alexandra, You, as a psychologist, have probably already noticed that we have Japanese mania on the forum
Don't be offended if I am you too review I will call it SENSEY with such a good word, because you are indeed a mentor for many on the Path of Health. Thank you for your feedback and for the opportunity to say how much you mean both to me and to many, many ... who are trying to keep up with you to the best of their ability ...
and sherry was really mentioned as an ingredient ... I think Pedro Jimenez would have brought a real gourmand touch, but ... for now, I use Massandra's.

Nagira
Lana7386
Svetlanka, senk big for twelve dots after the letter
and for the emoticons! 🔗

Nagira
Quote: Ikra

Nagira, yesterday, as the recipes were laid out, I followed the development of history. What can I say ... Delight! Exquisite menu, gorgeous recipes, gorgeous photos and a perfectly played lunch scenario !!!
Super!
Yeah, Ikra, "Laying out" is a very appropriate term for the process that looks so much like a puzzle ... Yesterday I spent several hours editing and editing it ... although I prepared everything in Word in advance ... Poor first readers 🔗
And in general, I collected everything on the menu for a long time ... I could not stop at one dish, I thought - why not immediately take several different, but replacing each other ... And so a complete lunch menu was born.
Until the end of September, I picked up the recipes, then cooked and filmed ... now I looked - the dates of the pictures of all 4 recipes are from October 13 to 19, but with the literary part it slowly progressed ... neither the strength nor the time ...
Well, most importantly, after all - your kind words! Thank you!
Ikra
Nagira, I immediately felt that such work is not one day of reflection. It's easy even to walk according to the recipes - there are so many exotic, different, and complex stuff that it is not for one day - to collect, prepare, cook ... And to fit into the script! And the photographs show that each item is thought out, serving, decoration. Today she showed her husband - he sat with his mouth open, looked, read Madrilene hooked him, does not understand how beets and tomato juice are combined with caviar. Will have to do
So lunch at Nero Wolfe's was definitely a success! It is a pity that we do not have voting ballots at the competition. But on the other hand, no one canceled good words!
barbariscka
Nagira
Delighted with your work !! Once reading Rex Stout, she wrote out recipes from his book. The reasoning of Nero Wolfe, how many juniper berries to add, will be remembered forever. And now I really enjoyed the way you arranged and served lunch at the famous detective's.
Alexandra
I didn't write right away, but I can't keep silent
I'm about the details.
Serving with chickpeas is so "Madrid", that is, in Spanish
Rita
These dinners I'm just overwhelmed!
Perfect! Ideally! It's just perfect!
IRR
I always knew that Archie Goodwin was doing pretty well

Nagira
IRR golden cricket galloped !!!! Okay, I caught you
If you don't want it differently, I'll tell you here - as I see your three letters, I immediately see what kind of pearls you are once again scatter you share I don't even know how many times you lifted your spirits and my thanks to you for that - once or twice and literally counted - once and twice ...
Look ... so I say here - it's good that you are!
Nagira
Quote: Alexandra

I didn't write right away, but I can't keep silent

I'm about the details.
Serving with chickpeas is so "Madrid", that is, in Spanish

Alexandra, nothing will be hidden from you, I take off my hat to your vigilance!
And chickpeas - well, yes, this is the Moorish heritage of the Moors from the Alhambra, and the air and earth remained saturated with oriental aromas ... and fruits ...
IRR
Quote: Nagira

IRR golden cricket galloped !!!! Okay, I caught you

:) it's rather, I was hooked on your recipes and photos. Yours Natapit recipes are like high fashion week in Paris. You can never cook them, but peer intently, read and re-read, in the hope of catching something ephemeral and airy ... this taste, smell ... but no ... I am not allowed to wear an exclusive, I will go stupidly bungling borscht. Just borscht ... without Dolci Gaban.
Nagira
Quote: IRR

Natapit recipes are like high fashion week in Paris. You can never cook them, but look closely, read and re-read, in the hope of catching something ephemeral and airy ... this taste, smell ...

PPKS, I myself go to her as to a gallery

Quote: IRR

... it's not given to me to wear an exclusive, I'll go stupidly bungle borscht. Just borscht ... without Dolci Gaban.
And here IRRishka, about borscht I will just agree "without Dolchi Gaban"
But not less than Slava Zaitsev (I don't know your high fashion, so it's just the Slavic lands of the couturier ...) - borscht is also according to restaurant concepts (for sure!) - haute cuisine
I spend a lot of time on borscht .... so I don't believe about "stupid" and "simple"
Anyone who knows how to cook real borscht - if not a Master, then no longer an apprentice
Nagira
Quote: Ikra

Nagira, I immediately felt that such work is not one day of reflection. It's easy even to walk according to the recipes - there are so many exotic, different, and complex stuff that it is not for one day - to collect, prepare, cook ... And to fit into the script! And the photos show that each item is thought out, serving, decoration. Today she showed her husband - he sat with his mouth open, looked, read Madrilene hooked him, does not understand how beets and tomato juice are combined with caviar. Will have to do
So dinner at Nero Wolfe's was definitely a success! It is a pity that we do not have voting ballots at the competition. But nobody canceled good words!

IkraSorry for the late answer!

Thank you for your understanding of the literary and culinary research!
And about the combination of tomato-beetroot with caviar:
1 - Fritz adds beet juice (in my opinion) only to get away from the habitually simple tomato color and give the soup a deeper shade, well, the vitamin and mineral composition is enriched
2 - caviar here is more likely combined with sour cream and green onions - and this is already a classic (though Finnish); and as a dressing that combines all three tastes - caviar + sour cream + onion, it goes sooo well with soup.
There is only one "ambush" - tomatoes must be delicious! The beginning of autumn is the season for this soup.

Ikra
Nagira, about the combination of beetroot juice with tomato, I can only say that it is good. I just recently discovered on sale we have a vegetable juice in which, basically, tomato and beetroot are mixed. It's delicious for me!
I also have beetroots grown by Seliger friends, should be sweet. We will find tomatoes. Only here's what an ambush with them lately. You smell it - it seems like a smell !!!! And eat - grass
milvok
There are so many tasty interesting things, and what work has been done, I'm just! You are a tremendous clever girl!
Nagira
Quote: Ikra

Nagira, about the combination of beetroot juice with tomato, I can only say that it is good. I just recently discovered on sale we have a vegetable juice in which, basically, tomato and beetroot are mixed. It's delicious for me!
I also have beetroots, grown by Seliger friends, should be sweet. We will find tomatoes. But what an ambush with them lately. You smell it - it seems like a smell !!!! And eat - grass

Ikra, it's great when your own grown, sweet And what's wrong with tomatoes ... They are the base, and just a little beet juice ...
Pogremushka
An amazingly refurbished recipe! Nagira, +1
kristina1
Nagira, Irina, bravo, bravo, bravo !!!!!!

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