Hello ladies and gentlemen and welcome
back to this week's episode of
‘Do You Cook English?’.
So, here we are, back at the Chateau
de la Mazure kitchen ready for
another recipe which of course is very
À LA MODE now. Now, my dear
Frenchies, I have something to
add to your JOIE DE VIVRE today!
Do you know you
can say “Bon appétit” nearly all
over the world? Today we
are looking at French words and phrases
that are commonly used in English.
Yes... you heard correctly...
French words and phrases! You
know them, but you need to know
that we use these too! Ah-ha!
So, a nice enjoyable lesson for you today!
And today, we have LA CRÈME
DE LA CRÈME of French cuisine with us
here again with another great recipe.
Bonjour Éric!
Bonjour Anna.
Right, let’s take a look at what
you’re preparing for us today.
Today, this is not a DÉJÀ VU.
I’m making a great ENTRÉE:
chicken liver MOUSSE.
It’s not exactly HAUTE CUISINE,
but it makes a perfect APÉRITIF
or an HORS D’ŒUVRE
and is great when served
as a light lunch or at
a SOIRÉE.
Ah-ha! This makes a great
AMUSE-BOUCHE. And without sounding like a
CLICHÉ, let’s start the recipe!
First, Eric removed the bains from
the liver. Next he SAUTÉED the
chopped shallot in butter. Then he added
the liver and browned it for 3 minutes.
Remember: the liver must remain a bit pink.
Now leave to cool for 15 minutes.
During this time Eric and I can have a
quick TÊTE À TÊTE, seeing as he
is such a BON VIVANT.
Ok Anna…A PROPOS, for the seasoning
and the butter I mixed them together
thoroughly. I passed the mixture through
a sieve to obtain a fine MOUSSE.
Feels like a DÉJÀ VU.
Don’t be too BLASÉ, Eric! Now place
the mixture into a TERRINE mould or a
glass jar and leave it overnight to cool.
This is great served with toast and pickles.
BON APPÉTIT!
Well this MOUSSE looks really CHIC
and pretty easy too. In fact we would say
that it has a certain PANACHE! Bon,
even with my LAISSEZ-FAIRE attitude to cooking, I
should be able to manage this too.
Yes, even you Anna... even you could
prepare without a FAUX PAS!
Haha great! Well, that is all for this week!
Ok my little BONS VIVANTS, we will be
back of course next week for another
episode, but meanwhile remember to keep
posting images of your recipes onto our
Facebook page. It brings us a certain JOIE
DE VIVRE! So from everyone
here, until next week...
AU REVOIR, and BON APPÉTIT!
