Recipes

With so many courses to choose from in the 1st Class passenger menus, there is seemingly no end to the lavish and decadent items to create. Many of the recipes can be found in antique cookbooks. Some we love; others not so much. Here is where we will share our discoveries with you. Where appropriate, we have augmented them to a more modern palate.

We hope you will experiment with these recipes and recreate your own 1st class meal. We'd love to hear from your so please give us feedback and requests.

Warmly,
~ Eleanor


Chicken Lyonnaise

Serves 2-4

1/3 c flour
2 TB fresh thyme, chopped (or 2 tsp dried)
1/2 tsp salt & pepper (each)
1 large boneless, skinless chicken breast (or 2 smaller breasts)
1 egg, beaten
3 TB EVOO
1 medium yellow onion, thinly slices
1 clove garlic, minced
1/3 c white wine
1 c organic low sodium chicken stock
2 tsp tomato paste (no more!)

Cut chicken breast laterally into 2 large pieces. Cut each in half again. Cover each piece with plastic wrap and pound to 1/4" to 1/2" thickness. In sturdy plastic bag or bowl, mix together flour, 1TB thyme, salt and pepper. Dip chicken breasts into egg, then coat with flour mixture. In large, deep skillet, heat 2 TB EVOO over medium high heat. Place chicken in skillet and cook, turning once, for 5 minutes or until browned. Remove from skillet and keep warm.

Reduce heat to medium and add remaining oil to skillet. Stir in onions, garlic and remaining thyme. Cook, stirring often for 5 minutes or until onions are translucent. Increase heat to medium high and continue to cook onions for 5 minutes, stirring often, until they are golden brown. (Optional: you can add a smidge of sugar to assist with the carmelization). Add white wine and stir to scrape up any brown bits, then cook for about a minute or until reduced by half. Stir in chicken stock and tomato paste. Boil for 2 minutes as it begins to thicken. Return chicken to the pan and heat through, 3-4 minutes. Serve immediately.


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Consommé Olga

Serves 8

While no one is certain where this dish received its name, some believe it was inspired by a Russian soup. To begin, be certain to use homemade veal or beef stock. This is NOT the time to scrimp and use canned or boxed broth or bouillon. Horrors! And don't let the egg meat raft scare you. It is a wonderful experience that will create breathtakingly clear broth. And if you haven't used celeriac bulb before, you're in for a treat. The flavor is lovely - more calm than regular celery. This consommé, ladled hot over raw scallops and garnished with celeriac and cucumber, it is a light and elegant first course.

8 c homemade and degreased beef stock
1 each carrot, leek and celery stalk, finely chopped
1/2 tomato, chopped
1 TB parsley stems, chopped
1/4# ground veal
salt and pepper
3 egg whites, beaten until frothy
1/4 c port

Garnish:
8 large sea scallops
1/4 celeriac bulb or head of celery, blanched and julienned
1/4 English cucumber, seeded and julienned

In a tall narrow pot, gently heat stock until body temperature. Meanwhile in a large bowl, stir together vegetables, parsley and meat until well combined. Add salt and pepper. Fold in egg whites.

Whisk heated stock into egg mixture, return to pot and whisking, bring slowly to a boil. When mixture begins to look frothy, stop stirring and allow egg mixture to rise and solidify into a raft. Lower heat to medium low. Carefully make a vent hold in the raft with a spoon handle. Simmer consommé gently for 30 minutes.

Leaving pot on heat, carefully push raft down with the back of a ladle. Ladle clarified consommé through a cheesecloth-lined sieve into a clean pot.  Dispose of the egg raft. [At this point, you can cool and store in the frig for 1-2 days.] Heat until very hot. Stir in port.

To Garnish: Slice scallops in 3 to 5 slices (depending upon thickness). Place 3-5 discs into the bottom of each warmed soup bowl. Pour hot consommé over scallops and arrange celeriac and cucumber decoratively in each bowl. Serve immediately.

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Punch Romaine

Serves 8

The ultimate palate cleanser and the hit of the evening! This light and refreshing alcoholic sorbet is the perfect follow up to Filets Mignon Lili. Although you can sip this frozen delight, it is best served in crystal dessert cups or glasses accompanied by a large spoon.

6 cups crushed ice
1 cup simple syrup [to make: combine 2 cups sugar with 1 cup water. Boil to dissolve. Cool.]
2 cups sparkling wine or champagne
1 cup white wine (not too sweet)
1/3 cup fresh squeezed orange or tangerine juice (must be fresh!)
2 TB fresh squeezed lemon juice
8 TB white rum (1 TB per serving)
Slivered orange/tangerine and lemon peel (about 2 TB)

Combine all ingredients (except rum and orange peel) in large blender (I recommend a Vitamix). Blend until slushy - don't overblend. Pour into individual crystal dessert cups or glasses. Spoon 1 TB rum over each serving and garnish with slivered orange or tangerine peel.