Technique

Appears in
The Fundamental Techniques of Classic Cuisine
The Fundamental Techniques of Classic Cuisine

By French Culinary Institute

Published 2021

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The procedure for the poêle method of cooking:
  1. Preheat the oven to 177°C (350°F).
  2. Season the meat well.
  3. Sear the meat on the stovetop in hot fat to brown all sides.
  4. Place the bones, trimmings, mirepoix, and a bouquet garni in a rondeau.
  5. Place the browned meat over the bones and flavorings.
  6. Top the meat with a generous knob of butter.
  7. Cover the rondeau with a tight-fitting lid and place in the oven.
  8. Cook, basting frequently, until the desired degree of doneness is reached. The meat is cooked when the juices run clear with no trace of blood or when the internal temperature reaches between 60°C (140°F) and 66°C (150°F) on an instant-read thermometer.
  9. Remove the pan from the oven. Transfer the meat to a warm platter, tent lightly with aluminum foil, and keep warm.
  10. Place the rondeau on the stovetop over medium heat, leaving the flavoring elements in the pan.
  11. Add white wine and a well-flavored thickened veal stock (see fond de veau lié).
  12. Bring to a simmer and cook for 15 minutes.
  13. Remove from the heat and pass the liquid through a chinois, discarding the solids.
  14. Transfer the liquid to a clean saucepan and, using a metal spoon, remove any fat that rises to the surface.
  15. Place over medium heat and bring to a simmer.
  16. Simmer until the liquid reaches a saucelike consistency.
  17. Taste and adjust the seasoning with salt and pepper.
  18. If the roast is to be presented as a whole piece on a platter, using a pastry brush, lightly coat the meat with the sauce and return the meat to a preheated oven to glaze, adding as many coats of the sauce as necessary to achieve a shiny glaze.