Glossary entry (derived from question below)
French term or phrase:
Guinettes de Poulet
English translation:
Chicken and foie gras morsels in phyllo pastry
Added to glossary by
Mark Nathan
Jul 11, 2006 13:20
17 yrs ago
French term
France
Guinettes de Poulet
French to English
Other
Food & Drink
recipe
Guinettes
Découpez le poulet à cru et le désosser. Cuire dans une marmite la carcasse, le cou, les ailerons et les
os , et réalisez un fond blanc. Taillez 8 morceaux de poulet, coupez les feuilles de brick en deux,
fermez les guinettes, les dorer à l’oeuf. Posez dans chaque 1/2 feuille de brick une tranche de foie gras,
un morceau de poulet, assaisonnez et refermez la guinette. Déposez les guinettes sur une plaque et
cuire au four à 180°C jusqu’à coloration.
I know guinette cherries, but that is obviously not what they are talking about here in this recipe for "Guinettes de Poulet". I am thinking brick could be some kind of pastry (phyllo?) but why do they say "fermez....refermez"?
Any ideas?
BTW, the recipe is for four people and the list of ingredients specifies "4 feuilles de brick".
Découpez le poulet à cru et le désosser. Cuire dans une marmite la carcasse, le cou, les ailerons et les
os , et réalisez un fond blanc. Taillez 8 morceaux de poulet, coupez les feuilles de brick en deux,
fermez les guinettes, les dorer à l’oeuf. Posez dans chaque 1/2 feuille de brick une tranche de foie gras,
un morceau de poulet, assaisonnez et refermez la guinette. Déposez les guinettes sur une plaque et
cuire au four à 180°C jusqu’à coloration.
I know guinette cherries, but that is obviously not what they are talking about here in this recipe for "Guinettes de Poulet". I am thinking brick could be some kind of pastry (phyllo?) but why do they say "fermez....refermez"?
Any ideas?
BTW, the recipe is for four people and the list of ingredients specifies "4 feuilles de brick".
Proposed translations
(English)
| 4 | Chicken and foie gras morsels in phyllo pastry |
Hepburn
|
| 3 | Chicken truffles |
Y. Peraza
|
| 2 | Guinettes of chicken/chicken cherries/chicken turnovers |
Cervin
|
Proposed translations
1 hr
Selected
Chicken and foie gras morsels in phyllo pastry
That is what it is, now you can name it anyway you like considering the restaurateurs' vast imagination!
chicken bits?
BTW, the poor foie gras will be reduced to pure fat...
chicken bits?
BTW, the poor foie gras will be reduced to pure fat...
4 KudoZ points awarded for this answer.
Comment: "thanks everyone"
43 mins
Y. Peraza
Works in field
Chicken truffles
It's just an idea. A guinette is a cherry in brandy covered with chocolate, so...
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Note added at 1 hora (2006-07-11 14:22:43 GMT)
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I think that you have to fold each piece of pastry with the filling inside, then cover them with beaten egg, add the rest of the filling, fold them again, and bake them. Hum, it sounds delicious!!!
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Note added at 1 hora (2006-07-11 14:22:43 GMT)
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I think that you have to fold each piece of pastry with the filling inside, then cover them with beaten egg, add the rest of the filling, fold them again, and bake them. Hum, it sounds delicious!!!
6 hrs
Guinettes of chicken/chicken cherries/chicken turnovers
I am guessing that the chef was being creative when he/she named this recipe!. The recipe below might go some way to explain 'fermez' & 'refermez' (maybe 'close' and 'seal'). But I cant understand why they want to glaze the brik before it is filled unless they want it glazed underneath and that would be difficult to do with a filling in!
http://recipes2.alastra.com/african/lamb-turnovers.html
BRIK DANNOUNI (STUFFED LAMB TURNOVERS)
Tunisia
2 ounces Gruyere cheese (55 g)
8 ounces trimmed lamb (230 g), cut into 1-inch (2.5 cm) pieces
1/4 teaspoon salt
1/4 teaspoon paprika
1/4 teaspoon freshly ground black pepper
1 tablespoon vegetable oil
1 large egg yolk, lightly beaten
Vegetable oil, for frying
Prepare the pastry and keep it well wrapped while you make the
filling. Process the cheese with the medium shredding disc of a
food processor and set aside. Pulse the lamb pieces with the metal
blade until chopped, about 8 times. Cook the lamb and seasonings
in the oil over medium-high heat, stirring, until the lamb is no
longer pink, about 1 l/2 minutes. Transfer to a bowl and cool to
room temperature. When cool, stir in the egg yolk and shredded
cheese. To assemble the turnovers, roll 1 piece of dough into a 15
by 11-inch [38 by 28cm] rectangle on a lightly floured surface.
Use a 31/2-inch [9cm] cookie cutter to cut out 12 dough circles.
Put a generous teaspoon of filling on one side of each circle.
Moisten the edge with water, fold the dough over the filling and
seal with the tines of a fork. Place the filled turnovers on a
baking sheet lined with wax paper. Cover lightly with plastic wrap
to keep the turnovers from drying out. Repeat with the remaining
dough and filling. To cook the turnovers, heat about 2 inches [5cm]
vegetable oil in a heavy skillet over low heat. Fry the turnovers
in batches without crowding until golden brown, about 2 minutes on
each side. Transfer to paper towels to drain. Keep warm until all
the turnovers are cooked.
--------------------------------------------------
Note added at 6 hrs (2006-07-11 20:12:52 GMT)
--------------------------------------------------
maybe 'fold' and 'seal'
http://recipes2.alastra.com/african/lamb-turnovers.html
BRIK DANNOUNI (STUFFED LAMB TURNOVERS)
Tunisia
2 ounces Gruyere cheese (55 g)
8 ounces trimmed lamb (230 g), cut into 1-inch (2.5 cm) pieces
1/4 teaspoon salt
1/4 teaspoon paprika
1/4 teaspoon freshly ground black pepper
1 tablespoon vegetable oil
1 large egg yolk, lightly beaten
Vegetable oil, for frying
Prepare the pastry and keep it well wrapped while you make the
filling. Process the cheese with the medium shredding disc of a
food processor and set aside. Pulse the lamb pieces with the metal
blade until chopped, about 8 times. Cook the lamb and seasonings
in the oil over medium-high heat, stirring, until the lamb is no
longer pink, about 1 l/2 minutes. Transfer to a bowl and cool to
room temperature. When cool, stir in the egg yolk and shredded
cheese. To assemble the turnovers, roll 1 piece of dough into a 15
by 11-inch [38 by 28cm] rectangle on a lightly floured surface.
Use a 31/2-inch [9cm] cookie cutter to cut out 12 dough circles.
Put a generous teaspoon of filling on one side of each circle.
Moisten the edge with water, fold the dough over the filling and
seal with the tines of a fork. Place the filled turnovers on a
baking sheet lined with wax paper. Cover lightly with plastic wrap
to keep the turnovers from drying out. Repeat with the remaining
dough and filling. To cook the turnovers, heat about 2 inches [5cm]
vegetable oil in a heavy skillet over low heat. Fry the turnovers
in batches without crowding until golden brown, about 2 minutes on
each side. Transfer to paper towels to drain. Keep warm until all
the turnovers are cooked.
--------------------------------------------------
Note added at 6 hrs (2006-07-11 20:12:52 GMT)
--------------------------------------------------
maybe 'fold' and 'seal'
Peer comment(s):
| neutral |
Hepburn
: The heavy butteing of each sheet of pastry is what makes it flake and puff up. Much like when you make puff pastry: butter is forced into each "turn" of the pastry until you get layers and layers odsandwiched butter which will make the dough rise and puff
5 days
|
Discussion