R E C I P E S

Palace Treat:
Mayonnaise Stew

ONLINE  INSTRUCTIONS

Delicacy From J∙ Okram Novel

The Expedition to Cursed Forest

 www.okram.fr 

INTRODUCTION


Are you familiar with the once-famous palatial speciality called "Veau Orloff"?  Did you know that anyone can quickly and easily prepare a highly similar sumptuous delectable in their own home?  Basically, any roast or stew (or, as a healthier selection, any vegetarian schnitzel or sauté) can be effortlessly transformed into a luxurious delight.  Hooray on a home-made culinary masterpiece that even the supposed original creator Urbain François Dubois - the genial private chef of the 19th-century Russian Prince Orloff (Orlov) - would not be ashamed of:


BASIC  INGREDIENTS

this calculation for 10 persons shall be converted according to the number of diners


protein-rich meal  ●  1.5 to 2 kg (3.3 to 4.4 lb)  -  any pre-cooked proteinaceous edibles in quantities from ½ to 1 kg / 1.1 to 2.2 lb (meat, tofu, hard-boiled eggs, etc∙), possibly in combination with solid vegetables (mushrooms, root or tuber veggies, etc∙), with or without juices - any mixture according to person-specific preference up to a total weight of 1.5 to 2 kg / volume 1500 to 2000 ml (3.3 - 4.4 lb / 50 - 68 fl oz / 6 - 9 cups)

mayonnaise  ●  500 g (1.1 lb / 2 cups)  -  or tartar sauce

onion  ●  700 g (1.5 lb / 25 oz / 4 cups chopped)  -  ~10 pcs the size of an egg or a petite lemon, or ~3 fist-sized

hard cheese  ●  300 g (0.7 lb / 10 oz / 2 cups grated)  -  meltable brick-type Eidam, Emmental, or so


OPTIONAL  EXTRAS

  

seasonings  -  various herbs, spices and condiments of composition and dosage matching your subjective taste and state of health; they are not necessary at all, as the viand itself has its inherent distinctive flavour (incredibly harmonious if the jus contains the bay laurel leaf - Laurus nobilis)


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DETAILED  COOKING  INSTRUCTIONS

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The Expedition to Cursed Forest


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PAGE COUNT  -  12 

LIST OF INGREDIENTS  -  YES 

SHORT VISUAL RECIPE  -  YES 

DETAILED WRITTEN INSTRUCTIONS  -  YES 

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The Expedition to Cursed Forest

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a complete cooking recipe for making an exquisite, deluxe-grade, nobility-beloved, richly flavoured mayonnaise stew:


PAGE COUNT  -  6 

LIST OF INGREDIENTS  -  YES 

SHORT VISUAL RECIPE  -  YES 

DETAILED WRITTEN INSTRUCTIONS  -  YES 

EXTRA TROUBLESHOOTING TIPS & TRICKS  -  no

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The full version of the 6-page recipe contains all the information about the quantities of ingredients needed and the workflow.  It consists of a pictorial illustration and a detailed text section.  It is suitable for saving into your smartphone and computer.  It can be easily viewed on various devices and is easy to read on the tiny screens of handheld phones (see Fig∙ above).  It allows easy printing on regular office paper.  Once the conditions are met (reading the thriller The Expedition to Cursed Forest), nothing prevents you from getting the exclusive 12-page∙ EXTRA version of the recipe.

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NO MILK -- NO FLOUR -- ± NO MEAT -- NUTRITIONAL BOMB -- MAYONNAISE STEW -- The festive delicacy from the adventurous-romantic thriller -- The Expedition to Cursed Forest -- INTRODUCTION -- Are you familiar with the once-famous palatial speciality called "Veau Orloff"?  Did you know that anyone can quickly and easily prepare a highly similar sumptuous delectable in their own home?  Basically, any roast or stew (or, as a healthier selection, any vegetarian schnitzel or sauté) can be effortlessly transformed into a luxurious delight.  Hooray on a homemade culinary masterpiece that even the supposed original creator Urbain François Dubois - the genial private chef of the 19th-century Russian Prince Orloff (Orlov) - would not be ashamed of: -- BASIC INGREDIENTS -- the calculation for 10 persons shall be converted to the number of diners -- protein-rich meal 1.5 to 2 kg (3.3 to 4.4 lb)  -  any pre-cooked proteinaceous edibles in quantities from ½ to 1 kg / 1.1 to 2.2 lb (meat, tofu, hard-boiled eggs, etc∙), possibly in combination with solid vegetables (mushrooms, root or tuber veggies, etc∙), with or without juices - any mixture according to person-specific preference up to a total weight of 1.5 to 2 kg / volume 1500 to 2000 ml (3.3 - 4.4 lb / 50 - 68 fl oz / 6 - 9 cups) -- mayonnaise 500 g (1.1 lb / 2 cups)  -  or tartar sauce -- onion 700 g (1.5 lb / 25 oz / 4 cups chopped) - ~10 pcs the size of an egg or a petite lemon, or ~3 fist-sized -- hard cheese 300 g (0.7 lb / 10 oz / 2 cups grated)  -  meltable brick-type Eidam, Emmental, or so -- OPTIONAL EXTRAS -- seasonings - various herbs, spices and condiments of composition and dosage matching your subjective taste and state of health; they are not necessary at all, as the viand itself has its inherent distinctive flavour (incredibly harmonious if the jus contains the bay laurel leaf - Laurus nobilis) -- PROCEDURE IN BRIEF -- Put the protein food in a semi-high container usable for stewing or baking. -- Cover with diced onions, upon which spread tartar sauce or mayonnaise. -- Sprinkle densely and generously with grated hard cheese. -- Simmer, bake, or microwave for 5 to 30 minutes. -- DETAILED COOKING INSTRUCTIONS -- 1.  Make a delicious ovened, grilled, sautéed, steamed or boiled protein-based cookout of your preference.  Leftovers from the previous day can serve equally well.  The basis should be a premium quality protein-abundant food (meat, ham, sausage, beancurd, hard-boiled egg, rissoles, meatloaf, soya cubes or slabs, vegan burger, etc∙) in amounts of 0.5 to 1 kg (1.1 to 2.2 lb).  It can be combined with potatoes, fungi, carrots, or other solid vegetables.  If we want a juicy version of the intended pale repast, we also reuse the broth.  The summary cubage / weight per person should not exceed 150 - 200 ml / g of input food (1.5 to 2 kg per 10 eaters = 3.3 - 4.4 lb). -- 2.  Chop the onions into ½ to 2 cm (⅓ - ⅔ inch) pieces.  Strew the choppings over the entire surface of the food from point 1 to form a uniform layer. -- 3.  Spoon, ladle, pour or overspread all the mayonnaise on top of the onions.  The whole area should be covered. -- 4.  Grate the hard cheese or use flat cheese slices / sheets 1 to 5 mm (0.05 - 0.2 inch) thick.  Besprinkle thickly or lay tightly to pre-form the future topmost cheesy covering.  The onion and mayonnaise addons should be overlaid entirely and not show through the cheese. -- 5.  When selecting the final thermal treatment, consider two gourmet aspects in particular:  (i) how crispish or well-done we wish the onion bits to be, and  (ii) how much we desire a melted runny cheese cap or a scorched cheese crust.  Five minutes of microwave-boiling is enough to "glassify" the onions, penetrate them with sweet and sour relish, and melt the cheese into a softish consistency.  A 10- to 30-minute coddle in a stewpot will leave the onions soft-steamed; a similarly scheduled oven-baking will also create a golden crustation.   -- The meat was from a freezer - my meal was so rubbery! -- Can roasted mayonnaise gravy be gulped cold? -- The meaty base was from the freezer - the result was rubbery! -- Supposedly, roasted mayonnaise gravy must not be gulped cold??? -- The food looked terrible; even the cheese had evaporated... -- All problems can be prevented!  Read on: -- SECRETS OF MASTERY AND SUCCESS -- The author has known the food described for decades.  For years, neither he nor anyone around him anticipated the super-simple preparation of the mayonnaise dainty could yield anything else than a stellar showpiece (barring accidental burnt kitchenware or other common mishaps in any kitchen).  Eventually, over time, knowledge was gleaned about a couple of technological insidiousnesses that can lead to an unpleasant or horrible experience:  A. Of the aesthetical & taste-related disappointments, cheese-caused troubles pop up most often.  B. Frozen eggs or sublimation-affected supplies arte prone to being outright disastrous. -- S-1.  The mystery of the evanescent cheese (and frequent cheese-related disillusionments).  The evaporation of cheese from the pan or oven can be reasonably doubted; no one has yet documented it objectively.  Nevertheless, more than one gastronomy enthusiast has actually ended up without the expected top-covering cheese, even though they piled it atop richer than liberally when making a batch.  Certain brick cheeses dissolve in the mayonnaise when overheated, while others disintegrate into balls and sink downwards.  Numerous varieties won't vanish but become an unpleasantly shrunken, elastic mass creaking under the teeth.  There is nothing to be done; there is a plethora of cheeses.  We have no choice but to purchase several types concurrently and heat up a sliver of each in the microwave or on the stove.  We will soon discover which suits our kitchening purpose superiorly.  Then for concocting mayonnaise casserole, we buy only that pre-tested one. -- S-2.  Frozen eggs.  Complaints mentioning rubberish results when fixing mayonnaise hotdish from thawed meat have been justified.  Technically, the meat itself was not to blame.  In fact, quarters of hardboiled eggs were left inside the meat rolls.  This is why the fillings of Spanish Birds and analogical composite cutlets tend to be problematic:  Solidified egg white is one of the foods that unarguably should not be frozen.  Once unfrozen, you get a hardened, outsole-like lump that ruins the gourmandic impression from any affected portion.  Fortunately, unfrozen hard-boiled eggs don't cause any difficulties in mayo-stew - on the contrary, they are an interesting diversion. -- S-3.  Ice evaporation.  Yes, a solid frost or ice is constantly evaporating.  Water also escapes from all freezer-stored foods in this way.  The gasification of ice is called sublimation.  It also inspired an industrial process for drying food and assorted materials at low temperatures, named freeze-drying (lyophilisation).  It is evaporation without melting. -- Freezing food, especially unpackaged food, for too long is definitely not doing any good.  No one is surprised that we can't turn toasted bread into raw dough.  Nor should anyone be disconcerted that a freeze-dried fillet or croquette never becomes a succulent morsel - it feels more like a fibreboard on the tongue.  Soaking or re-boiling does not help either:  At most, it evokes a sensation of a soggy or cooked fibreboard on your palate.   -- We should better not go into the hideous so-called refrigerator misflavour of over-aged long-frozen food.  Our guests and we undoubtedly deserve a yummier and health-friendly treat.  Let us prioritise tasty regales from the freshest and tastiest groceries. -- S-4.  Noshing on ice-cold stuff.  The whitish creamy tidbit can be served warm, but also refrigerated.  It may have happened that someone got nauseous from ingesting a chilled mayonnaise pottage.  Perhaps they simply overate.  Mayonnaise is one of the heaviest comestibles - whoever overeats it will get unwell.  It doesn't matter whether they gorged themselves on it steaming-hot or fridge-cold.   -- When somebody is congenitally or illness-relatedly sensitive to frigid food, they have suffered personal misfortune.  Individual coldness hypersensitivity cannot and should not be generalised to unaffected people.  Think of all those mayo-based Parisian salads, mayonnaise-soaked rollmops, mayonnaise-marinated cod, and Russian eggs that are commonly sold and consumed.  Analogically, Orloff-style stew is guaranteed not to stand out as an exception to the palatability and edibility of cooled mayonnaise-rich foodstuffs.  After all, let's just wait for the next tropical week.  Let's see if we will be tempted by a hot wok or, instead, a deliciously pre-chilled kickshaw.  Some argue that a coldish Orloffian hotpot is undeniably an inimitable and unforgettable goodie. -- Oh, lest we forget:  The most popular accompaniment has traditionally been rice.  However, there are certainly no limits to the imagination. -- Enjoy! -- Your Dr· Barton and Grandma Estela -- This recipe strengthened the explorers in the mysterious retro-romantical novel The Expedition to Cursed Forest -- DAIRY-FREE -- LACTOSE-FREE -- GLUTEN-FREE -- FLOUR-FREE -- ( ± MEATLESS ) -- ( ± VEGETARIAN ) -- WEIGHT REGAIN -- HEAVY LABOUR -- Mayonnaise stew requires no milk or flour.  It suits those with relevant allergies, dairy sugar / lactose intolerance, and on gluten-free diets, e.g., due to celiac disease (gluten enteropathy, non-tropical sprue).  If aiming for a dairyless or low-purine diet (e.g. for elevated uric acid - hyperuricaemia and for related diseases - gout / gouty arthritis, some urinary stones), exclude mainly meat and legumes from the recipe.  There is no acceptable exclusively plant-based equivalent to this hearty meal.  But luckily, the mayonnaise-borne egg will not be an obstacle for many vegetarians.   -- This entrée is quite fatty, with cholesterol (fat-loaded egg yolk and oil are essential components in the production of typical mayonnaises) - beware of high blood pressure and hardening of the blood vessels.  The accompanying rice is starchy - eat it in moderation to prevent the onset or worsening of diabetes mellitus. --   -- Which is the best side dish? -- Might I also utilise frozen flesh? -- Why does the cheese sometimes disappear? -- Will I get sick from swallowing a fridged stew? -- Which diets permit mayo-potroast and which don't? --                                                                       More tips... -- What side dish is most demanded? -- Will I get sick from swallowing fridged stew? -- Which frozen constituents to avoid at all costs? -- What diets permit the mayo-nosh and which don't? --  --  --