Skip to content
  • Monday, June 14
  • Contact Us
  • Join The Sun!
  • About The Sun
  • Advertise
  • 161 Things Every Cornellian Should Do
  • Download our iPhone App
  • Instagram
  • Alumni
  • Where Did the Comments Go?
  •
  • logo
  • logo
  • COVID-19 Briefing
  • News
    • City
    • Coronavirus
    • BIPOC/Related
    • Money & Business
    • Solar Flashbacks
    • 2020 Election
  • Opinion
    • Join The Sun’s Opinion Section
    • Columns
    • Editorials
    • Letters From
    • Letters To
    • Sex on Thursday
  • Sports
    • Men’s Hockey
    • Women’s Hockey
    • Men’s Basketball
    • Women’s Basketball
    • Men’s Lacrosse
    • Women’s Lacrosse
    • Wrestling
  • Arts & Entertainment
    • Blk Voices
    • Columns
    • Features
    • Music
      • Singles
      • Test Spins
      • Sun Streams
    • Movies
    • Visual Arts
    • Theater
    • Concerts
  • Science
  • Dining
    • Eateries
    • Recipes
    • Local Events
    • Food for Thought
  • Multimedia
    • Podcast
  • Specials
  • Sunspots
  • 4/20
    • 2020
    • 2021
  • Global Navigation
    • Contact Us
    • Join The Sun!
    • About The Sun
    • Advertise
    • 161 Things Every Cornellian Should Do
    • Download our iPhone App
    • Instagram
    • Alumni
    • Where Did the Comments Go?

The Cornell Daily Sun - Independent Since 1880

The Cornell Daily Sun (https://cornellsun.com/2009/03/04/backstage-barton-2/)

  • COVID-19 Briefing
  • News
    • City
    • Coronavirus
    • BIPOC/Related
    • Money & Business
    • Solar Flashbacks
    • 2020 Election
  • Opinion
    • Join The Sun’s Opinion Section
    • Columns
    • Editorials
    • Letters From
    • Letters To
    • Sex on Thursday
  • Sports
    • Men’s Hockey
    • Women’s Hockey
    • Men’s Basketball
    • Women’s Basketball
    • Men’s Lacrosse
    • Women’s Lacrosse
    • Wrestling
  • Arts & Entertainment
    • Blk Voices
    • Columns
    • Features
    • Music
      • Singles
      • Test Spins
      • Sun Streams
    • Movies
    • Visual Arts
    • Theater
    • Concerts
  • Science
  • Dining
    • Eateries
    • Recipes
    • Local Events
    • Food for Thought
  • Multimedia
    • Podcast
  • Specials
  • Sunspots
  • 4/20
    • 2020
    • 2021
  • Global Navigation
    • Contact Us
    • Join The Sun!
    • About The Sun
    • Advertise
    • 161 Things Every Cornellian Should Do
    • Download our iPhone App
    • Instagram
    • Alumni
    • Where Did the Comments Go?
March 4, 2009
Uncategorized

Backstage at Barton

By Elsa Gillis | March 4, 2009
LikeTweet EmailPrint More
  • More on Uncategorized
  • Subscribe to Uncategorized

The Sun, now for iPhone

The Sun, now for iPhone

Click Here to Donate To The Sun

We are an independent, student newspaper. Help keep us reporting with a tax-deductible donation to the Cornell Daily Sun Alumni Association, a non-profit dedicated to aiding The Sun. For each gift received during the March 1 to June 30, 2021 period from anyone who has never previously contributed to the Alumni Association, a group of generous alums will match it dollar-for-dollar.

Related

  • The Poor Man's Lobster

    By March 5, 2009

    Continuing with recipes from The Complete Robuchon, the next dish I made was a monkfish with garlic and fennel cream, which Robuchon called lotte à l’ail, crème de fenouil.

    2 (10oz) monkfish fillets

    5 cloves garlic

    Salt

    Pepper

    3 tablespoons plus 1/2 tablespoon plus 2 teaspoons butter, chilled

    10 sprigs thyme

    1 large onion (cut into 1/4 inch rounds)

    1 large fennel bulb (cut into 1/4 inch rounds)

    1 cup dry white wine

    2/3 cup crème fraîche

    Since I would be baking the fish, I wanted to stuff it with garlic so the meat would come out properly flavored. In order to do this I had to boil the de-germed garlic for 10 minutes first. To remove the garlic germ you first cut the clove in half.

  • The Exquisite Experience of Foie Gras

    By March 4, 2009

    I am exploring many of the recipes in Joel Robuchon’s 2008 book, The Complete Robuchon. What fascinates me the most is trying recipes for dishes that I normally only see in top restaurants like Robuchon’s L’atelier de Joel Robuchon. The first of such dishes I attempted was his rendition of pan fried foie gras slices, entitled foie gras en tranches, poêlé. The ingredients he recommends are as follows.

    Seasoning blend (equal parts ground nutmeg, ginger, cinnamon, and cloves)
    Fleur de sel (French sea salt) and Pepper (4 to 1 ratio)
    Foie gras slices (about 2oz each)

© Copyright 2021, The Cornell Daily Sun

  • Home
  • Contact Us
  • Advertise
  • Publication Calendar
  • Email Subscription
  • Download our iPhone App
  • Staff

Back to top ↑