"Recipes from the Chef's Kitchen"

la Madeleine

Bailey's Crossroads, Virginia

Lindsey Gustin and Head Chef Thierry Roboullet

---

French Toast Royale
(Serves 4)

Ingredients:
1)   4 Eggs
2)   3/4 cup Milk
3)   2 tbs. granulated Sugar
4)   1/2 tsp. pure Vanilla Extract
5)   8 slices Muesli Bread, sliced 3/4" thick
6)   1 tbs. unsalted Butter
7)   1/2 cup Bananas, sliced
8)   1/2 cup Strawberries, sliced
9)   Maple or Boysenberry Syrup

Preparation:
1)   Mix the eggs, milk, sugar and vanilla together
       in a large bowl.
2)   Dip the bread slices into the batter and let soak
       for 5 minutes, then turn the bread over and
       soak for five more minutes.
3)   Melt the butter in a saute pan.  Place bread slices
       in the pan, you have to do several batches.  Cook
       the bread for 2-3 minutes or until golden brown.
       Flip the bread and cook another 2 minutes.
4)   Place one slice of bread on a serving plate.  Place
       the bananas and strawberries on the bread and
       top with a second slice.  Repeat with the remaining
       bread slices.
5)   Keep warm until ready to serve.
6)   Top with maple or boysenberry syrup.

Ingredients:
1)   2 Russet Potatoes, peeled and grated
2)   3/4 tsp. Sea Salt
3)   1/2 tsp. freshly ground Black Pepper
4)   2 tbs. Olive Oil
5)   4 oz. Boursin
6)   4 tsp. Chives, chopped

Preparation:
1)   Place the potatoes in a dry tea towel and
       squeeze to remove as much water as
       possible.
2)   Mix the potatoes with the salt and pepper
       in a large bowl.
3)   Heat the olive oil in a large saute pan over
       medium heat until fragrant.
4)   Using a 1/3 cup measure, scoop 1 measure
       of potato and place in the pan.  Flatten with
       a spatula.  Repeat 3 more times, making 4
       pancakes.
5)   Divide the Boursin in four and place one piece
       on each pancake.  Sprinkle the chives evenly
       over the Boursin.  Scoop another 1/3 cup of
       grated potatoes and place on top of each
       pancake.  Press down with a spatula, enclosing
       the cheese and the chives.
6)   Cook until the bottoms are golden, about 6
       minutes.  Turn the pancakes over and cook
       another 5-6 minutes or until the bottoms are
       golden.
7)   Serve immediately

Preparation:
1)   Just before serving, rinse the berries and
       trim the stems of the strawberries with a
       paring knife.
2)   Mix the sour cream, brown sugar and brandy.
3)   Let stand for 2 to 3 minutes.
4)   Put berries into stemmed wineglass and top
       with sauce.

Good Eating!!!