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Cooking something à la nage translates as “while swimming” (French nage) and refers to cooking in a well-flavored court-bouillon. [2] Eventually the term "nage" itself came to refer to a broth which, while light, is strong enough to be served as a light sauce with the dish itself, [3] unlike a court-bouillon which is omitted.
Add the heavy cream, vegetable stock and saffron and bring just to a boil. Simmer over moderately low heat, stirring occasionally, until the sauce is reduced to 1 3/4 cups, about 15 minutes. Strain the sauce through a fine sieve into a small saucepan and season with salt and pepper. Keep the saffron sauce warm over low heat, stirring occasionally.
Beurre fondue is used by chefs because it has a lesser feel of greasiness on the palate, and the sauce is also easy for chefs to use compared to whole butter. [1] Its uses are myriad, such as for braising and basting meats, poaching seafood such as lobster, cooking vegetables, and adding flavor to various foods and dishes.
An early London recipe for Homard à l'Américaine referred to à la Thermidor as a version with the addition of English mustard, [6] while an early American recipe for lobster Thermidor left out the tomatoes, cayenne, and mustard and added cream sauce thickened with Béarnaise sauce and a sprinkling of grated cheese. [7]
Add the lobster delight, a 1/2 cup of the mozzarella cheese, a 1/2 cup of the parmesan cheese, pepper, mayonnaise, lemon juice, Worcestershire sauce, hot sauce, dry mustard, salt and pepper into a ...
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Combine the broth, saffron, and seasoning blend in a large saucepan over medium-high heat. Bring to a simmer. Add the shrimp and cod and simmer for 3 to 5 minutes, until the seafood is opaque and cooked through. Season to taste with salt and freshly ground black pepper before serving.