Tour dish. Rossini cocktail - exquisite delight

Known throughout the world as a famous composer and creator of great music. Rossini wrote for twenty years of creativity four dozen works: operas, oratorios, farces, plays. Great operas have entered the history of music forever Rossini: Othello, The Thieving Magpie, The Barber of Seville, Elizabeth, Queen of England, The Siege of Corinth, William Tell. His first opera Demetrio and Polibio" the composer wrote his last opera at the age of sixteen " William Tell over twenty years later. After the premiere of his last opera Rossini surprised the society with the statement that the music was over, and he would devote himself to his second passion - cooking. For gourmets and gluttons Gioacchino Rossini creating new dishes, inventing original recipes brought a lot of pleasure. Cooking was for Rossini creative process, like music.
In the mid-50s of the 19th century, Gioacchino Rossini became especially famous for his musical evenings. At his Parisian apartment or at a villa in Passy, ​​Rossini hosted sumptuous receptions; these dinners were filled not only with music, but also with the author's dishes of the maestro. It was a great pleasure for the composer to treat his guests with dishes of his own preparation, to fill glasses with rare wine and port wine himself. His recipes have gone down in culinary history like operas in music history. Elegant Figaro salad, multi-component Rossini Tournedo toasts, chicken, veal cutlets A la Rossini, potato dishes, the list of recipes turned out to be so impressive that the composer wrote a cookbook called Dreams of Gluttony or Rossini and the Sin of Gluttony. .

Classic Rossini Tournedos.
Fry four slices of white bread in olive oil until golden brown, transfer to a warm bowl so as not to cool. We beat off four pieces of beef or pork tenderloin and fry in the same pan. Salt and pepper the finished chops and transfer them to toasts. In the same pan over low heat, heat four servings of poultry pate (goose for example) and transfer to meat. In a frying pan, in which all the ingredients were fried in turn, pour half a glass of red wine, best of all Madeira and slowly bring to a boil, actively stirring this sauce, simmer over low heat until the required density. We spread the toasts on a common dish, decorate with thin slices of lemon, fried mushrooms, slices of fresh tomatoes, parsley sprigs and pour over the sauce.

Cheese potatoes.
Boil about a kilogram of washed potatoes in salted water over medium heat until tender. We tear the washed and dried bunch of fresh lettuce into small pieces with our hands. We rub one carrot on a fine grater and coarsely chop about 2-3 tablespoons of walnuts. Mix in a bowl 100 grams of sour cream, one tablespoon of olive oil, 500 grams of pre-grated hard cheese, lettuce, carrots, nuts, salt and pepper to taste. Put hot potatoes on a dish with lettuce and garnish with cheese and vegetable mass.

Salad "Figaro".
Separately, boil the prepared veal tongue, a small celery root and beets until tender. Cooked and chilled products are cut into strips. To them we add finely chopped anchovies to taste and a chopped bunch of fresh lettuce. Dress the salad with ready-made mayonnaise (about 200 grams) and two finely chopped tomatoes (without seeds and skins), mixing well.

(French, Spanish tournedos). Small, finger-thin pieces of tenderloin, cut straight across the grain and grilled or fried, stewed. After readiness, they are served flat, decorated with hard-boiled eggs, olives or pieces of lettuce, boiled vegetables and served with vegetable side dishes. A typical dish of French restaurant cuisine.

(Culinary Dictionary of V.V. Pokhlebkin, 2002)

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French culinary term - small round thin pieces of beef - stewed or fried.

(Culinary dictionary. Zdanovich L.I. 2001)

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a small round piece of meat, 2 cm thick, taken from the very center of the waist part of a beef carcass, cooked sautéed or grilled. The French tradition allows you to use not only fillets for cooking T., but in such cases, these appetizing pieces have an excellent name, namely, the turndo style. The Dixionaire de l'Academy de deli explains the etymology of the word, which appeared sometime around 1864: fish of dubious freshness. By analogy with this, the nickname tournedos (turndo) was also given to meat that had lain in a warehouse for several days. By negligence, it ended up in the kitchen of the restaurant. The visitors, not knowing where it came from, approved of it.” Another point of view connects the origin of T. with Rossini, who once joked with the head waiter, putting this dish not in front, but behind the back (dance le dos - given le to) of one of the visitors.

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Small round thin slices of beef stewed or fried

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(Source: United Dictionary of Culinary Terms)

Tournedos

Tournedo - thick natural steak with bread croutons.

Dictionary of culinary terms. 2012 .

See what "turnedo" is in other dictionaries:

Tournedos m. Beef fillet cut into pieces. Ganshin. Small, finger-thin pieces of tenderloin, cut straight across the grain and grilled or fried. stewed. After readiness, they are served flat, with a decoration of hard-boiled eggs, ... ...

- (French, Spanish tournedos). Small, finger-thin pieces of tenderloin, cut straight across the grain and grilled or fried, stewed. When ready, they are served flat, garnished with hard-boiled eggs, olives or pieces of lettuce…

Tournedo "Rossini" (fried meat)- Cuisine: Italian cuisine new recipes Type of dish: Main courses Products: Tenderloin 160, white bread 100, goose liver pate or egg liver sausage 50, tomatoes 100, lemon 1/4 pc., parsley 2, salt. Recipe … Encyclopedia of culinary recipes

The Great Encyclopedia of Culinary Arts

Various classic French dishes flavored or accompanied by traditional Japanese ingredients. The secret to making mikados from veal escalopes or chicken is that on top of rice croquette, ... ... Culinary Dictionary

- (French filet). A term that has a broad meaning, but usually refers to the finest, most tender, tastiest, and most expensive part of meat from domestic animals, poultry, game, and fish. Pork, veal and beef fillets are called either ... ... Culinary Dictionary

Georges Auguste Escoffier (French Georges Auguste Escoffier; October 28, 1846, Villeneuve Loubet, Alpes Maritimes February 12, 1935, Monte Carlo) French culinary specialist, critic, culinary writer, popularizer and innovator of French cuisine. Among his cooks according to ... ... Wikipedia

Georges Auguste Escoffier (French Georges Auguste Escoffier; October 28, 1846, Villeneuve Loubet, Alpes Maritimes February 12, 1935, Monte Carlo) French culinary specialist, critic, culinary writer, popularizer and innovator of French cuisine. Among his cooks according to ... ... Wikipedia

joly- I. JOLI I joli. 1. Nice, beautiful. Finally the show ended. The word joli was heard in all corners, only the clerical officials, the inhabitants of the mountains and the terrible zoyls, were not entirely satisfied. Salt. Innocent stories. // 20 3 54. Now… … Historical Dictionary of Gallicisms of the Russian Language

The tournedo steak (Tournedos Steak Rossini) recipe is a real find for those who want to treat themselves to something gourmet. The dish bears the name of the famous Italian composer Gioacchino Rossini, who not only loved to eat, but also cooked and experimented with pleasure. However, this steak was not invented by him. He was named after Rossini by his close friend, chef Casimir Moisons. In the original recipe, which is shown in the photo, the Rossini tournedo steak is made from Filet Mignon. A 300 gram steak is first well fried, laid out on a round slice of toasted French white bread. As a side dish, 150 grams of foie gras, fried in a special creamy sauce, and black truffle slices are placed on top. Before serving, the dish is poured with Madeira wine sauce. Today, such a dish will turn out to be too expensive, so we offer you a more affordable, but no less tasty option. For cooking, you will need the central part of the beef tenderloin or ready-made filet mignon steaks.

Cooking:

1. Cut the central part of the tenderloin across the grain into 2-3 cm thick steaks. Sprinkle them with pepper on both sides, but do not salt yet.
2. Grind the mushrooms in a blender, season with salt and pepper. In a separate pan, melt the remaining butter and fry the mushroom mixture. You can add some thyme. Transfer the duxelle to a plate and let cool.
3. Pour a little oil into the pan and fry the slices of white bread (as for sandwiches) on all sides, transfer to a paper towel to remove excess oil. Cut out the middle in the shape of a circle the same size as the steaks.
4. Put the steaks in the same pan. Fry the steaks for 2.5 minutes on each side, turning about 4 times.
5. Pour Madeira into the same pan and place over medium heat. When the wine has reduced by about half, add the beef broth and peppercorns. Simmer for 2-3 minutes, then strain through a fine sieve into a clean saucepan and add the butter. Stir.
6. We spread the fried steaks on golden croutons, cover with a slice of goose liver on top and pour over a teaspoon of sauce.
7. Serve the Tournedo Rossini steak with mashed potatoes and a light drizzle of truffle oil.

Bon appetit!

Fans of delicate and refined drinks probably know and know how to prepare a Rossini cocktail. You can’t classify it as cheap, but the light, upbeat and joyful mood it creates is worth the money invested. For the New Year, it will be the best table drink.

A bit of history

Everyone knows that Rossini is the greatest Italian composer. But his culinary talents and penchant for gourmet food are not known to everyone. Meanwhile, the author of the music for "Othello" and "The Barber of Seville" was well versed in wines and is the author of many recognized recipes. He believed that good food and music come from the same roots. There is even a joke among chefs that he would have become the most famous grocery store of the 19th century if he had not managed to become famous as a composer by that time.

The Rossini cocktail was not invented by him. It appeared only in the middle of the 20th century and was first tested in Venice, in the famous Harry's Bar. The low-alcohol mix was named after the composer by a fan of his talents - both musical and culinary.

Rossini cocktail: recipe and implementation

It must be prepared with love and according to all the rules. At least as a sign of respect for the composer, who treated cooking with such trepidation. The first step to getting a drink is making strawberry puree. Fresh berries, at the rate of 75 grams per glass, are washed, strained through a colander and blotted with a paper towel. An air slurry is made from them with the addition of a few drops of lemon juice, which is put in the cold for at least an hour. If the strawberries are unsweetened, sugar can be added at the time of the introduction of the juice.

Next, the puree is transferred to a tall glass and topped off with sparkling wine. Ideally, Spumante Brut, Proseco, Asti should be used, but good champagne - semi-dry or brut - will not spoil the taste. The volume of wine is about 120 milliliters. Rossini cocktail is mixed with stir, the edge is decorated with strawberries, you can add ice. Pleasure served!

Ways to ruin a cocktail

Even a seemingly uncomplicated drink can be turned into not very tasty, or even unpleasant. To avoid disappointment, don't make two common mistakes. First, leave the shaker aside if you are making a Rossini cocktail. When shaken, the champagne bubbles evaporate - along with a significant part of the taste sensation.

Second, use only freshly made strawberry puree. Canned will make your Rossini cocktail, to put it mildly, nothing. And if you use jam or preserves, you will get alcoholic compote at all, ruining good champagne.

Tournedo "Rossini": why it is called so and how it is prepared

One of the most famous dishes "invented" by the composer has a funny story related to the origin of the name. Being at a dinner at the Parisian Cafe Anglais, passionate about cooking, Rossini requested that the dish be cooked under his supervision. The cook was forced to cook in a room that was visible from the table where the composer was waiting for dinner. Tormented by the maestro's nit-picking and exhortations, the chef was indignant, to which he answered him: "Et alors, tournez le dos!" In translation, this means: "If so, turn back." The last two words and the article gave rise to the name "Rossini's tournedo".

The recipe does not contain anything complicated, but the result is amazing. A little less than half a kilogram of beef fillet is cut across the fibers, salted and peppered and beaten a little. Approximately 200 g of white bread is cut into slices. In heated butter (and this is a prerequisite) a loaf is browned, the same is done with meat. The beef is placed on croutons, a piece of liver pate is placed on it, a lemon circle, a quarter of a tomato and a sprig of parsley are placed on top.

Treat yourself and your family to a cocktail of the same name and meat on a holiday!