Now to put my scratch Demi Glace to use. I decided to make a Chasseur sauce or “hunters” sauce. The sauce was originally credited to have been created by Philippe De Mornay. Estimate around 1650 Philippe was credited with creating béchamel, mornay, porto, and Lyonnaise a well.
Traditionally this sauce was served over game meats usually very tough meats or those killed poorly. However there was a sale on Filet Mignon so that was what I went with.
I love twice baked potatoes so I decided to make those and bought a zucchini and mixed up with left over veg.
Chasseur Sauce
Servings: 4 Servings
Ingredients
- 8 Ounce Sliced wild mushroom
- 1 Each Shallot minced
- 1 Cup Diced tomato
- 3/4 Cup Dry white wine
- 3 Tbls Cognac or brandy
- 1 Cup Demi Glace
- 1 Tbls Chopped parsley
Instructions
- Bring 2 Tbls butter to froth in sauce pan
- Add mushrooms cook until browned and liquids released
- Add shallot, cook 2 mintues
- Add tomato, wine and cognac bring to boil
- Reduce heat to simmer reduce to 25% liquid
- Add demi glaceand parsley reduce again by 25%
- Season salt and pepper add final Tbls butter
Twice baked potatoes
Servings: 4 people
Ingredients
- 4 Each Large baking potatoes
- 2 Tbls Canola oil
- 1 Tbls Kosher Salt
- 1 Cup Shredded cheddar cheese
- 1 Cup Sour cream
- 1/2 Cup Milk
- 1 Each Egg Beaten
- 5 Each Scallions Chopped
Instructions
- Preheat oven to 400 degrees place foil sheet below middle rack to catch oil
- Pierce potatoes with fork
- Coat with canola oil and kosher salt
- Cook 75 Minutes
- Remove from oven cut in half let cool 10 minutes
- Carefully scoop out most of the insides of potatoes
- Place potatoe skins on baking rack and place under broiler cook until crispy making sure not to burn
- Add to scooped potatoes milk, sour cream, scallions, egg and cheese
- Mash I prefer to leave somewhat chunky but it is up to you
- Return oven temp to 450 deg
- Fill skins with mashed potatoe filling then top with shredded cheese
- Return to oven bake until golden
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