Flambeeing at Tableside: December 2008

Flambeeing at Tableside

My Quest for the leisurely style of GUERIDON SERVICE , of once, with its Nuances of Flaming, Deboning, Carving, Cooking,some understated...SHOWMANSHIP, is having a well deserved Revival of late. Headwaiters and Captains, whose Skill and Training are in high Demand, are recreating this classic art form, and luring back its longing Devotees. S.S.

Thursday, December 18, 2008

2) CARCIOFO RIPIENO ( Stuffed Artichoke )

PREP: Artichoke trimmed, rubbed with lemon to avoid oxydation, stuffed with italian breadcrumbs, parsley, oregano, chopped onions, grated cheese, S+P, chopped garlic. Moisten the stuffing with virgin olive oil. Lay the artichoke in the pot and spread extra stuffing, oil and top it with chicken broth and a 1/4 glass dry white wine. Cook for approx 10 minutes on one side and then on the other side.
TABLESIDE: Prepare a soup plate, cut the stem and set it inside the artichoke. Spoon some of the savory broth on the artichoke. Set up a Finger-bowl and an extra napkin.