Duxelles

Duxelles is a spicy farce of very finely chopped mushrooms ( mostly mushrooms ).

The fungal mass is sauteed with finely chopped shallots as well. If necessary, they can be supplemented with Madeira, garlic, sour cream and / or parsley. In some recipes also Chopped smoked meat, tomato paste and sauce thick power play ( demi-glace ) to bind a role. With Duxelles imparting fillings, sauces and dips an intense mushroom flavor; but they can also be used as garnish or for encrusting all sorts of meat. When roasting a whole chicken, you can distribute the Duxelles also under the skin. A classic Duxelles Court, for example, the Beef Wellington.

Furthermore Duxelles is also the basis of Duxellessauce. These chopped herbs are reduced with white wine, happened and finally completed with Duxelles.

Origin

The name " Duxelles " is supposedly one of the most important chefs of the 17th century, François- Pierre de La Varenne, back of this farce after his masters, the Marquis d' Uxelles, is said to have named. However, La Varennes cookbooks contain neither a recipe for Duxelles, yet the term comes it at all before. From the 18th century preserved recipes with the addition à la Duxelles still contained no mushrooms, but typically cancers.

Historical development

From the 19th century, then a change in meaning took place. For the first time in 1814 designated the French author Beauvilliers a Duxelles Recipe with mushrooms as "La Ducelle ", which is now traded at a mushroom sauce. The Cuisinier impérial contained in 1820 a similar sauce recipe with the name " La Durcelle ," Marie -Antoine Carême and called 1830 a sauce with mushrooms " sauce à la duxelle ". Currently Auguste Escoffier from a set called " Duxelles sèche " was ( German, dry Duxelles ') around 1900. It was only in the wake of the 20th century can the currently known standard preparation prove to be a farce.