I Made a Crazy French Recipe From The 1960's
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- Опубликовано: 18 сен 2024
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Chicken Mousse:
1 lb chicken breast blended in the food processor
2 egg whites blended with chicken meat above
2 cups heavy cream
8 oz mushrooms finely chopped and sweated
2-3 large shallots finely diced and sweated
1 1/2 tsp kosher salt
1/2 tsp black pepper
Chicken and Calvados, cider sauce:
1 small chicken deboned
2 apples peeled and cut into wedges with core removed (save the peels for sauce)
3/4 cup calvados or another apple brandy
2 cups apple cider
1 1/2 cups heavy cream
serve with wedges of peeled and sliced apple
Salt to taste
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Marcus and I had a lot of fun with this one so I hope you all enjoyed!
remember wishbone the doggy? i miss my dad's jack russel terrier
omg... pronounced "peh paan"!!😆
yes to exhuming old-ass recipes
and giving Marcus more screentime is a winner
Excellent content
Great show, guys
Awesome job! I was trained in the 80’s and you really nailed it in my opinion!👍🏽💪🏽👊🏽
Everytime you start with good base ingredients, it's going to be good. No matter what unless you burn it. Technique amounts to texture, that's all there is to it. Prep is food ❤
Yes, please make more old school recipes!
I'm happy were all on the same page!
@@thatdudecancook Classic Continental Dining!
Agreed! I love old cookbooks with crazy recipes.
@@thatdudecancook We love it! Awesome
@@thatdudecancook We also all love seeing you and Marcus having fun eating the creations at the end. Keep that up!
Duuuudeee please make this an ongoing series. I'm obsessed with weird retro food from the 70s. I was surprised by how excited I was to hear you guys say this recipe was actually good. I feel like we've lost so much to time. I want to go back and try all these foods we threw to out to the curb.
I'm with you, I swear so much of it is really good stuff
It's strange to think of the 70s as retro. I was alive in the 70s. But to be fair, this particular dish has been around since the middle ages, but with a sausage stuffing rather than the mousse. In the 19th century, fowl would have been stuffed with things like brightly cured ham, boiled eggs, or other foods to create a decorative cross section.
@@thatdudecancook Heston's toast sandwich!
@@thatdudecancookmane, watched the whole vid, it was worth it 👌
Hey 57 years in the business. The great masters were just that. Let’s have more. Great job Sonny.
I graduated from Le Cordon Bleu and we made this dish in one of my classes. Excellent representation of classical French technique (s). Keep making them.
What's the name of it?
@@rossgirlme He said it about 0:30
Whole deboned chicken stuffed with a chicken shallot mousse
The last 2 minutes were so honest and wholesome. lol love it
that chicken deboneing was insane, very cool technique
I love doing it!
I've done that twice. It's not TOO hard to do and makes a nice presentation.
It's the Jacques Pepin method. There's a video of him doing it and it's super fast.
@@Chaddingway The speed and ease he does it with is just mouth-dropping, the dude is a true master. he does it in under 2 minutes! The first time I ever followed it took me about half an hour. Now with practice, I'm down to about 12 minutes. I think I'll need to debone 1000 chickens before I get to his 2 minutes mark.
I can safely say this is something I will never attempt. Spatchcocking is enough for this guy.
Hey man this was great I’d love to see you go through more overly complicated weird old recipes! Also I’m 81 days sober today and you inspired me to get some help! Bravo Santino have a wonderful 24! 🙏❤
Congrats man! That’s amazing
You can do this, God bless!
Absolutely.... PLEASE CONTINUE... I'm fairly certain many of us would LOVE some Julia Child favorites.
Sunny-"Taste for seasoning" Marcus-"OH MY GOD!" Me-died laughing.
Just fed the baby and put him back down for sleep and almost woke him up laughing at that lmao
RIP
Deboning a turkey and filling it with sausage stuffing is my favorite way to make the Thanksgiving turkey. Makes it so easy to serve also. Just slice and put on a plate.
Do you do anything special to deal with the tendons in the legs?
The prep on this is _savage._ I mean, I thought spatchcockin' was serial-killer - but this? Holy moley - I gotta get me to the grocery store. . . my inner Dexter has been twigged.
Time to get surgical
Hahaha.
@@thatdudecancook Clarice would like it with a side of Fava Beans and a nice Chianti. "SssSssSssllsllsllss" 👅😋
@@thatdudecancookno surgeon would do what you did @7:06, I held my breath. ❤️ Love your stuff, the internet remakes, (the forgotten 50 states series) the retro stuff is a great idea. And adding Marcus and comedy is great. I watched one of the older videos recently, you’ve come a LONG way in your production.
I made turduckin with my youngest son one year so had to debone chicken, duck and turkey. While I thought it was ok I wouldn’t do it again, but this chicken really looks great and better tasting, one stuffing instead of three and all skin crispy. I will most likely try this. My only problem is the amount of cream, but that is not too bad to decrease.
Love this! Old french recipes are amazing! Would love to see more of these!
LMAO. I'm eating tuna and salmon sushi for lunch while watching. When you went for the taste with the chicken moose I about spit my food out. LMAO. Well played sir.
lol, gotcha!
@@thatdudecancook I actually would have likely tasted it anyway...
Need way more of these retro French recipes. GOLD
I love the Retro Recipes for sure. Old school
I learned this one in 1981 in a cooking class at a Junior College. The chicken was completely de-boned and we nicknamed the recipe "second base."
Haha, OMG, that's hilarious
Yes - Jaches Pepin has this exact Gallontine procedure in several videos.
yeah except pepin does it in like 2 seconds, without losing any fingers
I’ve seen Jacques Pepin debone a whole chicken without splitting the back or breast in under a minute. He’s THE true French Master.
A Great chef testing older great chefs recipes is such a great series!!.
I freaking love this series of videos! It’s always fun and useful to get a 30 minute chicken picatta video or a “my favorite chili noodles and ramen” video, but seeing Sonny flex his pro chef muscles with these classic, fancy and still incredible French recipes is awesome!
I haven't deboned a whole chicken since the one time I had to do it in culinary school. Thanks for that memory. I'm gonna have to try this one over the weekend.
This is the best demonstration of deboning a chicken I've ever seen. So detailed and concise.
All's I can say is, that's dedication. I would never do that, but I really would like to have a couple of bites!😋
As an avid home cook and former pro line cook I found this utterly fascinating. Please do more!
I LOVE exploring old recipes! Keep it up!
Very interested in the older classic recipes. Please demonstrate more of these. Have to say, this one is beyond me with all the chicken deboning work. Fun to watch though!
the outro
its like im in the 90s. love you dudes
I have shared your channel with soooo many people. This is quintessential TDCC. I absolutely loved the recipe and I love the concept of dredging up recipes from the past. It's right up there with your series of testing the silent European cooking vids. You and Marcus are tremendous. I'm still smiling after watching you two devour that chicken. So fun. Thank you!!
I'm a home cook and at the risk of blowing my own trumpet, a pretty good one.
My mother was a great cook and a passion for cooking runs in our family. My sister is a chef.
Give me the recipe and I will do a good job of recreating Michelin starred dishes.
However, unless my butcher will do it for me, I can't picture myself using a de-boned chicken anytime soon.
Great recipe as usual Sonny, I might try adapting it to a _bone-in_ chicken. 😁
Incidentally, keep these old recipes coming. There is plenty of inspiration to be taken from these classics.
Love your passion man, I'm grateful to watch what you put out.
Love the series.
I LOVE this series!!! Will be trying. Please keep doing these. 🙏🏽
more of this! this brings me straight to ANTICHEF-style stuff, go and look through the classics of Julia Child if you REALLY want some wild dishes!
Great seeing your genuine surprise and love for this dish! Oh yes, more of these please! It's mostly just food pron for me as I have the most basic kitchen ever but I genuinely love food and cooking so why the hell not! Love and respect dudes.
"I don't care... even if you don't like them, I'm doing more." Best quote I've heard on RUclips EVER!
Hell yeah
Great job Sonny. Back in the 1980's a friend of mine was just back from LaVarenne Culinary School in Paris. He was always doing these types of recipes. I learned a lot of french cooking technique and ate some great food, back then. It's true that we don't see much of this anymore. My chef friend doesn't even make them except on special occasions. Keep up the fantastic work, and show us more of these types of recipes, please!
Heavy cream ?
We have a meme : « le gras c'est la vie » (fat is life)
Just because you say it, that doesn't make it a meme. That just makes it a statement.
You have no meme.
@@nyanuwu4209 just search "le gras c'est la vie"
@@nyanuwu4209sounds like you’re jealous
@@Aquablecsforced memes don't work. Just look at the democrats. "Weird". "Joy"
More of these vintage recipes, Sonny, please and thank you!
You can add the cream and seasoning in 5he blender. You also don't need the egg whites, there's more than enough protein in the chicken. What you did miss if you were to be true to the dish is that you should have passed the chicken puree through a tamis, in which case you should have previously trimmed all the silver sinew and connective tissue from the breast, then diced it to shorten the fibres😁.
Love, love, LOVE the format, and I want to see more old school recipes. I also like the longer videos. For a special treat, I would especially enjoy watching you prepare a neglected classic, like this ballotine, and then do follow up episode with your own modern spin on it. A story with two chapters. Thanks for making this!
Deboning a chicken is a cool skill to have .
It definitely will make you feel like a superhero. I’ve done it so many times now that I can do it in about 5 - 7 minutes.
I have a lot of Michel and Albert’s cookbooks. La Tante Claire too. All of those books is like having a glimpse into history. History that was iconic at the time and is still iconic today if you taste their recipes. Looks so delicious!!!
Bro you should make these recipes and have people over to eat it.
Love you and Marcus’ reactions though.
Hi dude, please make this as a serie, I really loved this type of old receipes and how this old techniques create amazing new posibilities for improvisation.
I'm already broke, bald man!
I absolutely love the energy of this video. One of your best. Nicely done, guys.
I’ll take some!!
Hold the Shallots!!
Absolutely keep getting into the time machine. With so many modern recipes relying on the obscure ingredient(s) it's so important to show how to have unique/adventurous foods through technique!
Hands down loved this recipe. Please keep doing them! Bring back the 80s!! 🤘
Jacques Pépin and Martin Yan are Masters of deboning whole chicken.
looks like elevated cooking school recipes
Yes please!! More videos of old recipes would be cool. Thanks
LOVE THIS!!! Please do more of the "old" recipes.
Waterside inn at Bray and le Gavroche in London were great, brings back some really good memories. Please carry on with these recipes.
I made your turkey Thanksgiving dinner last year and my family and friends that were over for dinner were amazed. I’m going to give this a try and hope I don’t screw it up. Thank you so much bring back more of these old-school recipes.
I very much enjoyed your take on that classic dish. And it looks like you had fun reconstructing it and since the two of you polished it all off, it must’ve been very good. Thanks again.
I love the idea of doing classic recipes that are unique and incredible!
I love the old school recipes! Great job and appreciate the deboning tips even if you aren't an expert. A ton of work
Loved this. More of this.
Definitely love the idea of seeing these old recipes get prepped and brought back to life! Awesome vid!
Yes please make more old school French recipes
Yes more of these please. Trying this for sure. Maybe a tweek or two.
Taste for seasoning..... classic!
Hope you do more old recipes like this, and hopefully they all turn out great like this one!
Love this series! Wish I could make this dish. Please keep making vintage recipes!
I love this idea! Please do more old recipes.
Watched a lot of your videos, always enjoy not only your recipes and techniques, but you barely concealed insanity. I would never, in a million years try this cook, but I think it's one your best videos showing your wonderful skills.
That was great. Love the old fine dining recipes. Def do more!
Love this! More old recipes please. They are very interesting
This is an amazing video. No one does this kind of stuff. Please make it into a series.
Definitely, you have to do more of those retro recipes. Great job as always, keep up.
I like this series of old timey recipes.
It sounds/looks so good! Please do more French recipes!! 😋
Love it! More old and complex wacky recipes will be appreciated.
Okay, I made the piri piri and I almost cried, it was so good.
And now you have me hooked on this one. Thank you! Amazing greetings from Switzerland.
I've been watching for a while now - maybe close to a year - and you've really kicked it up with the intensity and production. LOVE your videos and banter between you and Marcus. 😆
I was not feeling this one the entire way through - it was just too out there with the deboning and mousse but damn when you sliced the roast at the end. IT LOOKS SO GOOD! I'd never make this but I sure would order it in a restaurant. WAY TO GO, Sonny and Marcus! 🤩
Thanks for sticking with us! I wonder if any restaurants even make this kinda thing these days
Love how you make this complicated recipe look sooo simple! Love the channel!
there is a great french eatery near me in millersville maryland that makes this. The chief is this old man that cooks all the old time meal from france. i get it everytime i go
This was awesome! So much goodiness there
Please continue making more of these, some of these recipes should really have a comeback
I'm hungry!
Sweet Cranky Moses Sonny, this is BRILLIANT! Making those ol'timer French recipes is tickling my palate in all the right ways!
I saw your soufflé Short, and would love the full video and recipe. Please make more!
Oh man I'm loving this. So good seeing Marcus having a spiritual moment at the end. Would aaabsolutely love to see you do more classic haute cuisine!
AMAZING!!! we want more classic french!
Have not seen or tasted this since the early 80s! I just found the recipe in my old notes (very close but not Identical) but I'm going to wow my new girl next Friday night! I know that I will manufacture Calvados out of apple syrup and and vodka. Bring on some more of the oldies!
Thanks
That's so different... Love it..
onions: obvious
mushrooms: umami
loads of heavycream in a emulsion with the chickenbreast: makes it juicy and creamy
This had to turn out good!
Yes, more of those please. This was fascinating.
I love this idea, and definitely keep doing more! Because what you mentioned at the end is true--it's not something you can just GET anywhere. It's the sort of thing your more adventurous watchers might try, but otherwise we wouldn't even be exposed to it. And just reading the recipe, I probably wouldn't have worked up the courage to try something that sounded so weird. I don't need another 23 recipes for french fries or burgers if you have more of these lying around!
1:45 seeing the stained ‘damp towel’ gave me confidence even i can cook this
I loved this video. It's super inspiring. More old recipes from the masters, please!
Brilliant. This looks to be a bit challenging but will def be worth it. More of these please. ⭐️⭐️⭐️⭐️⭐️
I’m trying this! My mission is to make it not blow apart. Honestly, though your final presentation was friggin good. And every series everything you do and have done since the beginning is excellent. You don’t need to ask just create content.
That was great, it was almost comical how you two couldn't stop eating that dish, but so genuine. Keep it up.
Also, please keep this series 🙏...
Loved this video!! Please, don't stop making these.
Absolutely give us more old recipes!!!
Definitely +1 on making this into a series! You could explore loads of weird 1950s or even Victorian era recipes that are out there
Absolute Home run I've been cooking for 42 years and i the harder/more technical the recipe is im on board!!
Love the blast from the past recipes🔥🔥🔥🔥🔥🔥🔥
I've been watching your videos for years. I think your relaxed vibe inspires confidence for more difficult dishes. I love this recipe because there's no hard to find ingredients. It's all technique.
Amazing! Please make more of these French recipes.
I’m going to make this one to impress my wife.
Oh, I am definitely going to make this one! And a big YES to more old school recipes!!
Great idea bringing back old French recipes. I’m curious to see what you make next video 👍🏽