Babette's Feast

Babette’s Feast is a wonderful 1987 Danish movie. In a remote Danish village two old sinsters take in a French woman, Babette., a refugee from counter-revolutionary terror.  For 14 years she will work for them as a cook. One day she learns that she won an important sum at the lottery. She decides then to offer a sumptuous dinner to her benefactors and to members of their congregation. Babette goes to Paris and buys not only the ingredients but also fine linen and table ware.

While reluctant at the beginning to enjoy such a “sinfully” delicious meal, the guests eventually are conquered by the fine French gastronomy. During the dinner old grieves are forgotten and people are getting close to each other again. Babette’s feast  elevated the spirits and brought peace in the small village.

We also learn that she used to be a famous cook in a great restaurant in Paris.

The menu:

-  - Amontillado

-  - Potage à la Tortue (turtle soup);

    - Blinis Demidoff au Caviar  (buckwheat cakes with caviar and sour cream)

     -  Caille en Sarcophage avec Sauce Perigourdine" (quail in puff pastry shell with foie gras and truffle sauce)

     - Salad of Belgian chicory and walnuts in a vinaigrette;

    - Blue cheese, papaya, figs, grapes, pineapple, and pomegranate

     - Savarin au Rhum avec des Figues et Fruits Glacées (rum sponge cake with figs and glacéed fruits)

-   Wine: Clos de Vougeot, Veuve Clicquot champagne and spirits,

 RECIPE: Cailles en sarcophage (quail in puff pastry shell with foie gras and truffle sauce)

INGREDIENTS

            1 pound frozen puff pastry, defrosted 20 minutes at room temperature

            4 quails, boned

            1 1/2 teaspoons salt

            Freshly ground white pepper to taste

            12 ounces foie gras, of which is cut across in 8 slices, the rest cut into 2/3- inch cubes

            1 1-ounce black truffle, sliced as thinly as possible, at least 12 slices

            1 tablespoon unsalted butter

            1 cup white wine

            1/2 cup chicken stock

            1/2 cup demi-glace

            16 black figs, quartered

PREPARATION

1.

Preheat the oven to 400 degrees. Cut 4 5-inch rounds from the pastry. Make a 3-inch circle in the center of each round, being careful not to cut to the bottom of the dough. Bake on a parchment-lined baking sheet for 22 minutes, or until puffed and golden. Carefully lift out the 3-inch round from the center to create a nest with a top. Set aside to cool.

2.

Raise the oven to 450 degrees. Season the inside of the quails with 1/2 teaspoon of salt and a few grinds of pepper. Lay 1 slice of foie gras in each quail cavity followed by 3 truffle slices and top with the remaining foie gras. Truss the quails. Season the outsides with 1/2 teaspoon of salt and a few grinds of pepper. Melt the butter in an ovenproof skillet over high heat. Sear the quails, 20 to 30 seconds per side. Place the pan in the oven and roast for 10 minutes. Turn the quails and roast for 5 minutes more. Remove and keep warm in a covered dish.

3.

Place the skillet over high heat on top of the stove. Pour in the wine and bring to a boil, scraping up any browned bits on the bottom of the pan with a wooden spoon. Simmer for 1 minute. Pour in the stock and demi-glace and simmer for 3 minutes. Stir in the figs and simmer for 1 minute. Stir in the 1/4- inch cubes of foie gras and simmer, stirring, for 1 to 2 minutes, until the sauce is reduced to 2/3 cup. Season with 1/4 teaspoon of salt and pepper to taste.

4.

To serve, put each quail in a pastry nest. Drizzle with sauce, top with the pastry round and surround with the figs.

YIELD

4 servings

           

Source: Wikipedia, New York Tipes, photo
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