Julia Child's recipe for Choulibiac, which appeared in the September 1978 issue of Bon Appétit, requires no fewer than four recipes: a "giant crêpe," a pâte à chou, a halibut "mousse," and mushroom duxelles. It calls for 16 skinless and boneless sole filets, i.e., a bed of money. It takes a solid four hours of "active" cooking time, five if you're the world's slowest cook (guilty as charged). It cannot be accomplished without the deployment of nearly every pot and pan in one's kitchen. It's positively crazy. In other words, it's exactly my kind of recipe.
You can double this recipe to have leftover polenta. Just spread it in a pan to store in the refrigerator, covered for four to five days, so that it's ready to cut into cakes or triangles. If you don't have time for the mushroom duxelle, simply top the polenta with a little butter and grated sharp cheese.
I've taken some liberties with the classic duxelles recipe by adding tomato paste for color and a splash of wine for tang. Duxelle will store for about a week in the refrigerator and in the freezer for three months.
The most traditional of recipes include several elements: the beef tenderloin, of course, a layer of shallot spiked duxelle (mushroom paste), foie gras and puff pastry. Most include the flavors of thyme as well. In our version, we stuck to the mushrooms and puff pastry, but took our the foie gras.
Salut,Love this post as it has so much Julia info and lovely images of her dishes.I am Thérèse-Marie.I have posted a Julie/Julia -Mastering the Art of French Cooking recipe on my food blog. -parmentierjulia-julie-meryl-and.htmlIt is different than what you have and I though you would be interested to add mine to the mix.FYI: I will be posting several more Julie/Julia -Mastering the Art of French Cooking recipes this week.My mail is:email@example.comMerci beaucoupThérèse-Marie 2b1af7f3a8