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LEFTOVERS RULE AS A CONTEMPORARY A LA KING ; THE BASICS
[STATEWIDE Edition]
Hartford Courant - Hartford, Conn.
Author: BILL DALEY And CHRISTOPHER PROSPERI; Christopher Prosperi is chef- owner of Metro Bis restaurant in Simsbury. Bill Daley is a food writer and restaurant reviewer with The Hartford Courant.
Date: Dec 26, 2002
Start Page: G.1
Section: FLAVOR
Text Word Count: 1242
Abstract (Document Summary)

A veloute sauce gets its start from a blend of flour and butter. This paste, or roux, is the thickening medium. A classic white sauce calls for cooking the flour paste slowly and gently to cook out the floury taste without adding anything more than the slightest shade of yellow to the mixture. This is fine but boring, we think. There's also risk: A home cook who makes such a sauce once or twice a year risks undercooking the paste so that the "raw" flour flavor comes through.

Spoon out the turkey and the other ingredients into a medium bowl and set aside while you make the sauce. Return the pan to the stove and add 4 tablespoons of butter. When the butter melts, stir in the flour. The flour and butter will become a thick paste. Cook, stirring, until the flour paste or roux turns golden and smells like toasted nuts. This should take about 3 minutes, but keep your eye on the roux. If it seems to be cooking too fast, lower the heat or take the roux from the stove.

Begin assembling the canapes. Arrange the toast rounds on platters. Place about 2 tablespoons of the roast beef strips on top of the toast. Top with a dollop of the horseradish cream sauce and garnished with a cornichon pickle and chives. If you want to be fancy, partially slice the cornichon and arrange the slices in a fan shape on the canape. Makes 24 canapes.

Reproduced with permission of the copyright owner. Further reproduction or distribution is prohibited without permission.
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