1 lg Idaho Russet or Prince
- Edward Island potato,
- peeled, in 3/8" batons
4 oz Fresh cheddar curds
MMMMM-----------------------VELOUTE SAUCE----------------------------
1 qt Chicken stock
2 oz Flour
2 oz Oil
2 ts Ground pepper
2 ts Fresh-ground green pepper
1 sm Onion; diced
2 tb Balsamic vinegar
This is a recipe for the Veloute sauce, which is the
base for a poutine sauce. To make it into a poutine
sauce, reduce it by a factor of 2-4 over medium heat.
Bring the stock to a boil in a saucepan.
Combine the fat and flour, cook over high heat,
stirring until you have a pale roux (2-3 minutes).
Add the 2 ts pepper to the roux before adding to the
stock, for an extra-peppery sauce. Floor-sweeping
pepper (the kind sold pre-ground, in bulk) is
preferred by classicists.
Add the fresh ground green peppercorns to the stock
while reducing.
Prior to adding the to stock, dice a small sweet onion
into the saucepan, add the balsamic vinegar, and reduce.
Whip the roux into the stock. Simmer (30-40 min),
skimming the surface every 5-10 minutes. Strain the
sauce through a chinois or strainer lined with
cheesecloth. Salt and pepper to taste.
Keep sauce hot on a side burner.
Deep fry the potato batons in 375 F/190 C oil until
golden brown on the outside and creamy, mealy on the
inside. Drain.
Put pommes frites into a shallow bowl and sprinkle
fresh cheddar curds across the potatoes. Top with
sauce/gravy.
Let rest for three minutes or so to allow cheese,
potatoes and gravy to meld and mingle. Salt & pepper
to taste and enjoy.
A Dirty Dave recipe, based on what I had in Southern
Quebec while attending the 1999 Canadian Caper picnic
in Hemmingford, PQ.
