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Brunoise

Book Information

The French Laundry Cookbook
Page: 155

Ingredients

Carrot
Leek
Turnip

This recipe is used in the following recipes:

"Bacon and Eggs": Soft Poached Quail Eggs with Applewood-Smoked Bacon
Butter-Poached Maine Lobster with Leeks, Pommes Maxim, and a Red Beet Essence
Chesapeake Bay Soft-Shell Crab "Sandwich"
"Clam Chowder": Sautéed Cod with Cod Cakes and Parsley Oil
Corsu Vecchiu with Spiced Carrot Salad and Golden Raisin Purée
Double Rib Lamb Chops with Cassoulet of Summer Beans and Rosemary
Fricassée of Escargots with a Purée of Sweet Carrots, Roasted Shallots, and Herb Salad
Hearts of Palm with Purée of Marrow Beans and Field Greens
Lobster Consomméen Gelée
Pacific Moi with Fresh Soybeans, Scallion and Radish Salad, and Soy-Temple Orange Glaze
Pan-Roasted Maine Jumbo Scallops with Morel Mushrooms and Asparagus Purée
Roulade of Pekin Duck Breast with Creamed Sweet White Corn and Morel Mushroom Sauce
Sautéed Atlantic Halibut with Summer Succotash and Rue-Scented Onion Glaze
Spotted Skate Wing with Braised Red Cabbage and Mustard Sauce
"Surf and Turf": Sautéed Monkfish Tail with Braised Oxtails, Salsify, and Cèpes
Tasting of Potatoes with Black Truffles
Venison Chop with Pan-Roasted Butternut Squash and Braised Shallots
Warm Fruitwood-Smoked Salmon with Potato Gnocchi and Balsamic Glaze

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Fish