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M-J de Mesterton

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Elegant Quiche Lorraine

 

 This elegant quiche Lorraine was made with M-J's flaky short-crust recipe (see Elegant Apple Pie on the Dessert page), six eggs beaten with one-third cup of whipping cream, six rashers of American streaky bacon, finely diced and fried, one half-cup of grated Norwegian Jarlsberg cheese, nutmeg and ground pepper. Emmentaler or Swiss cheese is traditionally used, and the preferred pepper is the white variety. Bake in a 400F oven for twenty minutes, or until the crust is lightly browned. I did not add salt,  as bacon and cheese are already salty. Serve this elegant luncheon dish with a simple lettuce salad dressed with vinaigrette.

(Click on photos for enlarged views)

 M-J's Bacon, Lettuce and Tomato Sandwich





M-J's Elegant Bacon, Lettuce and Tomato Sandwich





M-J's Elegant Bacon, Lettuce and Tomato Sandwich





M-J's Elegant Bacon, Lettuce and Tomato Sandwich





M-J's Elegant Cream of Celery Soup

M-J'S POTAGE DE CÉLERI, A LOW-CARB CELERY SOUP

Wash thoroughly a whole head of celery, by cutting the bottom off and bathing the stalks in a sink filled with water. With French chef’s knife, chop finely. Include the celery leaves, which are packed with flavour. In a large pot, melt two tablespoons of butter. Put the chopped celery in, and add a teaspoon of salt, one half-teaspoon of cumin, and freshly ground black pepper to taste. Saute until bright green and almost soft. Stir in a tablespoon of cornstarch (cornflour), which has seven grams of carbs. Saute for two more minutes, and then add one cup of cream and two cups of water. Simmer for ten minutes. Serves six. This soup is a good accompaniment to croques monsieurs for an elegant luncheon.

~~Copyright M-J de Mesterton, February 2006

Elegant Cream of Celery Soup. Original Recipe, Celery Soup, Elegant Soup, Elegant Luncheon Dish 

M-J's Elegant Luncheon Dishes

  


Simple Salad with Roast Beef, Romaine Lettuce and Cheese 

Croques Monsieurs, an Elegant French Luncheon Dish

SWISS CHEESE AND BLACK FOREST HAM ARE PAN-GRILLED INSIDE OF TWO BUTTERED PAIN BRIOCHÉ SLICES. THIS DISH IS A FREQUENT COMPONENT OF AN ELEGANT LUNCHEON, ACCOMPANIED BY M-J'S CREAM OF CELERY SOUP, M-J's Potage Printanière aux Petits Pois (SPRING PEA SOUP), CREAM OF ARTICHOKE SOUP, OR CARROT VICHYSSOISE (SEE ELEGANT SOUP PAGE). 

Using a shallow grill pan, a heavy plate and a lid, croques monsieurs are easily made on the cooker or stove-top. Sandwiches are flipped when the cheese on the bottom is soft. Continue cooking, with the lid on top. I do not bother to replace the heavy plate after the croques monsieurs are turned.

 

Thinly-sliced ham, together with Swiss cheese, home-made bread and a few spoonfuls of butter are transformed into the French luncheon classic, croques monsieurs. Served with a salad or soup, they are part of an elegant luncheon.

Serve croques monsieurs with mayonnaise and Dijon mustard on the side.

©The Elegant Cook, 2011

 

 

See Elegant Salad for M-J's Recipe

Making Swedish Meatballs

Posted on June 3, 2011 at 4:17 PM  
Swedish Meatballs in Traditional Cream Gravy with Boiled New Potatoes and Lingonberry Jam
      ©M-J de Mesterton
3) (See below for second and first steps in the process.) Make gravy by adding butter and flour to the pan just after removing the meatballs, and letting the flour and butter bubble as you stir it with a wooden spoon. When the mixture has browned a little, add cream and/or milk gradually stirring it together until smooth. The amounts will differ according to the number of meatballs you have made. I never use a recipe; so, as my grandmother taught me to do, I simply use my innate sense of proportion. Serve the Swedish meatballs on top of gravy for an elegant look, accompanied by boiled potatoes and a lump of jam, preferably lingonberry, but raspberry preserves or cranberry sauce are fine as well.
©M-J de Mesterton
2) (See photo below for the first step.) Fry the Swedish meatballs in butter. I have used my largest pan, which is quite flat. Grandmother said to keep the meatballs from touching one another; this keeps them crispy on the outside. Turn them until they are cooked brown on all aspects. I boil my new potatoes (in this case, they are Yukon Rose, a yellow Finn-type specimen that is red-skinned and tasty) while the meatballs are frying. If you cannot find small new potatoes, you can cut up larger red-skinned ones. The peel of the red or new-type of potato is very nourishing; scrubbed up well they are pleasant to see and delicate to eat. For added taste, you may add a bit of salt or chicken bouillon to the pot. ©M-J de Mesterton
1) Mix ground meat (I use only beef, but some people use veal and pork), bread (I use bits of rich brioche), cream, egg, chopped onion (dried or fresh) and spices (nutmeg and/or allspice, salt and optional white pepper). Using a meat-baller or your hands, shape the mixture into balls, dust them with flour and fry in butter. The meatballs don't have to be perfectly round. Our friend Dr. Sundström makes them oval-shaped; that is his personal style. As long as they are small enough to fit into the centre of your partly-opened palm, they will be right.  See photos above for more steps in making Swedish meatballs. ©M-J de Mesterton

 

Elegant Home-Made Hamburger Buns


SEE THE ELEGANT BREAD PAGE FOR M-J'S HOME-MADE HAMBURGER BUN RECIPE.

SOUP AND A HAMBURGER SANDWICH  CAN MAKE AN ELEGANT LUNCHEON, AS LONG AS THE COMPONENTS OF THE MEAL ARE OF HIGH QUALITY.
 
These home-made buns can be the basis for open-faced sandwiches, as well, which are simpler to serve and easier to prepare. One elegant idea is to place shaved or thinly-sliced Black Forest Ham on one half of the bun, and Swiss cheese or Havarti on the other. Set the sandwiches under the broiler for a minute to melt the cheese and heat the ham. Serve them open and unassembled. For garnish, provide drained pickle chips or cornichons and shredded lettuce in-between the sandwich-halves on china plates. Fine Dijon mustard, in an earthenware crock or or other suitable dish  would be a most welcome addition to the luncheon table.
 
Suggested Garnishes
Maille Brand Dijon Mustard and Cornichons  
 
Miniature tacos are made with sautéed Guerrero corn tortillas, which are filled with a ground-beef-vegetable mixture and Colby jack cheese. The bowl contains shredded Romaine lettuce and small strips of avocado, dressed with lime juice, cilantro (coriander leaf) and salt.
©M-J de Mesterton
 
Luncheon Drinks
 
All that is necessary with luncheon is iced water, which may be placed in pitchers at each end of the table. Tall glasses would be furnished at each place-setting. Additionally, a pitcher of iced tea, and an accompanying sugar-bowl or two for those who prefer it sweetened, could be provided. A dish of lemon segments with a small pair of elegant tongs is a nice idea for guests to add to their water or iced tea. 
 
Elegant, Edible Centerpiece Serves as a Simple Dessert
 
Since dessert doesn't have to be part of a luncheon, consider using a large bowl full of glistening, seedless grapes as a centrepiece. An elegant pair of brass scissors may be used to clip off and distribute the grapes in small bunches onto small dessert plates. The consequent destruction of the grape centrepiece signifies the end of an elegant luncheon.
 

Cornish Pasties, Part of an Elegant Luncheon

Click on Photos to Enlarge Images

Posted at 04:04 PM on February 15, 2010

 


Serve Cornish-style pasties with a green salad for an elegant, easy luncheon.  See "Elegant Meat Dishes" for more 

information

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