bloody hell

We’re almost halfway through Intermediate, which means I’m actually halfway through my studies here in Paris, and what better way to mark this momentous occasion than by cooking the most revolting dish in the school’s entire collection of extensive recipes.  Le Cordon Bleu’s version of Coq au Vin is a dish made with rooster marinated in red wine and then braised in the oven.  Just before serving, the sauce is thickened with fresh pig’s blood… bloody hell, indeed ><

Just one look at the frighteningly, bright red color of fresh pig’s blood was confirmation enough that I could never be a surgeon or vampire =P  Once the blood was added to the braising liquid, a chemical reaction took place and transformed the color and consistency of the sauce into something, as Chef Tivet described, just like chocolate syrup.  Of course, it tasted nothing like chocolate… perhaps he could have fooled Count Chocula, but surely nobody else =P

Thank goodness the remaining recipes of the week were, shall we say, edible, and actually quite tasty, including a savory bacon & onion tart, a frozen plum parfait, a warm skate & leek salad, pan-fried cod steak, a pear & walnut pie, lamb chops, an asparagus flan, and a luscious chocolate fondant with pistachio ice cream… YUM-O ;)

So even with the sauce made thicker than blood looming over the entire week, every cloud does have its own silver lining ;)


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