Poulet_Isles

Aurora Catering's
Creole Poulet Isles (or Cajunized...See Cajun Poulet Isles Recipe!)
Yield 8 - 10 dinner servings

OR 1 - 22 inch Paella Skillet

OR 1 - 2in Hotel Pan (See Alternate Method below)

Ingredients
1/4 LB UNSALTED BUTTER

1 LB VEAL CUTLETS (Pounded flat, cut into 4 inch pieces)

1 CUP ALL PURPOSE FLOUR

1-1/2 TSP WHITE PEPPER
1-1/2 TSP CAYENNE PEPPER FLAKES

2 CUPS CHARDONNAY (Divided)

1/4 CUP FRESHLY SQUEEZED LEMON JUICE (Deseeded)

1/2 TSP LEMON ZEST (Divided)

1 TSP BEEF BASE

1/2 LB BUTTON MUSHROOMS (Sliced)

3 WHOLE BAY LEAFS

1 TBSP FRESH MINCED GARLIC (See Recipe)

24 OZ FROZEN SPINACH SOUFFLÉ (Defrosted 2 hours, or room temperature....Stouffer's or Garden Lites brands work well, See Chef's Notes)

Presentation Ingredients
1/2 CUP LAZY CAJUN HOLLANDAISE SAUCE (See Recipe)

HERBSAINT LIQUOR
1 BUNCH GREEN ONIONS (Chopped)

1 FRESH LEMON (Cut into wedges)

Equipment

I like to use a large 14 inch diameter cast iron skillet (for 8-10 Sunday Brunch friends), but almost any shallow and oven combatable container will do. For slightly bigger groups I use my 22 inch Paella pan... Or for catering 2 inch Hotel Pan.

Method

Preheat oven for later use at 350F.

In a large 14 inch cast iron skillet and over medium high heat, melt the butter and distribute throughout the skillet. In a shallow bowl add the flour and peppers, mix. Dredge the veal on both sides in the flour, then lightly sear in the skillet. DO NOT OVER COOK.

Remove the cutlets, add 1-1/2 cup of wine and lemon juice to deglaze the skillet, then add the beef base, mushrooms, bay leafs, and garlic. Simmer on medium heat for about 5 minutes, or until the sauce thickens and the mushrooms give up their water. Remove bay leafs. And return the cutlets to the skillet, add remaining wine.

Gently lift the cutlets to ensure that they would not burn by pushing some sauce and mushrooms under and over the meat. Place a large dollop of spinach soufflé (about a full Chef's spoon) on top of each cutlet. Create a "well" in the middle of the soufflé. BAKE the skillet in the oven for 20 minutes (NOTE.. the soufflé is not completely cooked at this time!!)

NOW!! WHEN READY TO SERVE... Individually, crack the eggs and place in a small cup... (this technique will ensure that the yolk is NOT broken)... Pour the egg into the wells of the spinach soufflé mounds. Return to the oven and bake until the white of the eggs are cooked and the yolks are still liquid.... Remove from the oven and prepare to SERVE!

Alternate Method
If you are catering for a larger group, then I would 2 times this recipe for a 2 inch hotel pan. NOTE!! The recipe for the above. Grease the bottom of the pan, then add some of the mushroom sauce. Place the cutlets on top of the sauce and ladle the remaining drippings on top of the cutlets. Bake and serve as described.

Plate Presentation
Place a teaspoon of Hollandaise on top of each poached egg, sprinkle with Herbsaint Liqueur and Green Onions. Serve in the cast iron skillet on a large folded linen napkin with a couple of bottles of chardonnay or champagne and the lemon wedges!

Chef's Notes:

I know you can make your own soufflé, but it is soooo much easier to use a very good commercial product when available.

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