Thanksgiving in Paris: For an American celebration, try the French connection NORTH SPORTS FINAL, C Edition

• Published in: Chicago tribune (1963)
• Main Author: Peter Kump, (copyright) 1990 by Peter Kump
• Format: Newspaper Article
• Language: English
• Published: Chicago, Ill Tribune Publishing Company, LLC 15.11.1990
• ISSN: 1085-6706

Robert Noah, foodie extraordinaire, organized 10 Americans for a French Thanksgiving dinner at a small restaurant, Chez Pauline, in Paris. The chef, Andre Genin (pronounced jay-nan) is talented and familiar with the American holiday, as he is one of four French chefs who are consultants to the restaurant Fennel in Santa Monica, Calif. Also, it was the way he cooked the turkey. As most Americans know but seldom do anything about, the problem with cooking a whole turkey is that the breast gets overcooked before the thighs are done. The chef at Chez Pauline used the French technique often used on ducks: He started off by poaching the turkey before roasting it; then he removed the breast meat as soon as it was done, returning the bird, sans breast meat, to the oven to finish cooking. By law beaujolais nouveau is released on the third Thursday of November, when it's at its prime; so no wine could be more suitable for Thanksgiving, particularly if you're spending it in Paris. Roast turkey served in two courses Preparation time: 1 1/2 hours Cooking time: About 3 hours Yield: 12 servings 1 fresh turkey, about 12 pounds 6-8 cups chicken stock or broth Stuffing: 1/2 pound high-quality white sandwich bread 1 cup whipping cream or creme fraiche 1/3 pound sweet Italian sausage, casing removed 1 tablespoon butter 1/2 pound cranberries 1/2 pound canned or bottled unsweetened chestnuts, chopped 2 apples, peeled, cored, diced 3/4 cup pecan halves, chopped 1/2 cup each: frsh parsley, raisins soaked in 1/4 cup cognac or brandy 2 large eggs, beaten Salt, freshly ground pepper, nutmeg to taste Turkey basting and sauce: 6-7 tablespoons unsalted butter 2-3 tablespoons flour Salad: 2 heads Belgian endive 2 bunches ma che 1 large head radicchio 1 head Boston lettuce 3 tablespoons red wine vinegar 1 tablespoon Dijon mustard 3/4 cup olive oil