Mastering the Art of French Cooking, Volume 2 (146 page)

  
SAUTÉ DE BROCOLI

[Chopped Broccoli Sautéed in Butter]

This very simple way with broccoli is also one of the most delicious, because the hot butter penetrates every surface. As well as being an almost all-purpose vegetable accompaniment, chopped sautéed broccoli may serve as a bed for poached fish fillets, poached eggs, chicken breasts, veal scallops, brains, or sweetbreads; these may then be sauced and, if called for, browned under the broiler.

For 1 bunch (1½ to 2 lbs.) fresh broccoli, serving 4 to 6

The broccoli, peeled, washed, and blanched as directed in the
Master Recipe
, but for 4 minutes only

Spread the blanched broccoli on a towel to cool. Then chop on a board with a big knife to make pieces between ⅛ and ¼ inch in size. If not to be cooked immediately, refrigerate in a covered bowl. (Makes about 2½ cups.)

3 to 4 Tb butter (2 to 3 Tb more if you wish)

A 10- to 12-inch frying pan, no-stick recommended

Salt and pepper to taste

Several minutes before serving, melt the butter in the frying pan over moderately high heat. When bubbling hot, pour in the chopped broccoli and immediately begin shaking and swirling the pan by the handle to toss the broccoli pieces in the butter until well heated through. Sprinkle with salt and pepper, toss a moment more, and turn into a hot dish. Serve immediately.

VARIATION

Brocoli Étuvés à la Crème

[Chopped Broccoli, Simmered in Cream]

Serve this tender, creamy broccoli dish with broiled or roast chicken, sautéed chicken breasts, veal scallops, brains or sweetbreads, or broiled or sautéed fish.

For 1 bunch (1½ to 2 lbs.) fresh broccoli, serving 4 to 6

The preceding recipe for blanched chopped broccoli sautéed in 3 Tb butter

1 cup heavy cream (a bit more if you wish)

2 tsp cornstarch in a 1 quart bowl

A wire whip

A rubber spatula

After the broccoli has been warmed in butter and seasoned, blend 2 tablespoons cream into the cornstarch. When smooth, blend in the rest and fold into the broccoli. Simmer, folding gently for 2 to 3 minutes, to cook starch and thicken cream. Taste for seasoning. Turn into a hot vegetable dish and serve immediately.

(*)
AHEAD-OF-TIME NOTE
: May be set aside and just heated through before serving.

Gratin de Brocoli, Mornay

[Chopped Broccoli Gratinéed with Cheese Sauce]

This is an especially good recipe to accompany roast turkey or chicken, and a boon for Thanksgiving because you may assemble the whole dish the day before and set it in the oven half an hour before serving. It also goes well with roast red meats, steaks, chops, and broiled fish or could be the hot entree at an informal luncheon where you were serving cold ham or poultry, or poached or shirred eggs.

For 1 bunch (1½ to 2 lbs.) fresh broccoli, serving 4 to 6

1)
The broccoli and the cheese sauce

The peeled, blanched, and chopped
broccoli sautéed in butter

4 Tb butter

3 Tb flour

1½ cups hot milk in a small saucepan (more if needed)

½ cup grated cheese, Parmesan and Swiss mixed (save 3 Tb for later)

A heavy-bottomed 2½-quart saucepan

A wooden spoon, wire whip, and rubber spatula

½ tsp salt or to taste

Big pinch white pepper

Prepare the broccoli and set aside. Make a white sauce as follows, starting with a butter and flour
roux:
Melt the butter in the saucepan, blend in the flour, and stir over moderate heat until flour and butter foam together for 2 minutes without browning at all. Remove
from heat, and when
roux
stops foaming, vigorously blend in all of the hot milk at once with wire whip, beating until mixture is perfectly smooth. Return over moderately high heat, stirring with whip as sauce thickens and comes to the boil. Boil, stirring, for 2 minutes, and remove from heat. Let cool for a moment. Fold in all but 3 tablespoons of the cheese, and salt and pepper to taste.

2)
Assembling the dish

A 6-cup baking dish about 2 inches deep

1½ Tb soft butter

Smear ½ tablespoon of butter inside the baking dish and spread 2 to 3 tablespoons of sauce in the bottom. Spread half the broccoli in the dish, and cover with half the sauce. (If sauce seems too thick for spreading, beat in a little more milk by spoonfuls.) Cover with the remaining broccoli and sauce; sprinkle the 3 tablespoons reserved cheese over the sauce. Dot with remaining butter.

(*)
AHEAD-OF-TIME NOTE
: Recipe may be completed to this point a day in advance. When cool, cover and refrigerate.