Forestiere - Looking for any information/history on the garnish forestiere
I have been searching for any information on forestiere I can find. What does the garnish classically consist of? Where did it originate? I know it means 'of the forest' or 'in the forest manner' but other than that everywhere I looked included different variations and I was unsure of the true classical version. Any information would be greatly appreciated. Thank you.
it's a simple mushroom sauce (more or less gravy-ish if you use a bit of flour to thicken it) ?
simple : sauté mushroom in butter, deglaze with white wine, add a bit of cream, salt, pepper, ...
The classical garnish consists of morels or mushrooms sauteed with butter, diced of salt pork or bacon and sauteed diced potatoes; the sauce is a mushroom sauce or a reduced demi-glace. This information is from Escoffier or Le Repertoire de La Cuisine by Louis Saulnier.
The big boys are right.
Every time you see the word on a menu or in a pâté name, means "got mushroom in it".
It can go from the simplest garnish of sautéed wild mushrooms in butter (mixed varieties, sometimes includes cultivated mushrooms, but should include wild and if possible morels), generally not sprinkled with a persillade, to the more elaborate mushroom sauces containing cream, white wine, possibly a béchamel but very little of it, and lardons. Potatoes sometimes.
It seems that the béchamel-less/creamless version is more common now.
Thanks for the responses, and I appreciate the input, but with the answers I received I'm having the same problem I was having with my searches. I still haven't got a straight answer on what the original classical version was? Or did it always have some variations to it? Any idea of the area it originated and roughly the era if possible? Thank you, Im just finding it very difficult to find the information Im looking for online.
My 2007 Grand Larousse Gastronomique doesn't give the history of it, though it definitely seems that the name is due to the mushrooms in the sauce, which were foraged from woods/forests.
Larousse says: "Forestière (À la) : Said of small or large pieces of meat, fowl, even eggs or vegetables, whose preparation includes wild mushrooms (often girolles or morels, sometimes porcinis), sauteed or sweated in butter. The forestière garnish, which accompanies meats, adds to the mushrooms some noisette or sauteed potatoes and blanched and sauteed lardons ; it is served with a demi-glace, a creamy veal stock [fond de veau lié ?] or the deglazed juices from the meat."
Hope that helps!
Note: I used "sweated" for "étuvé." I am not sure that is the right term (since the French for sweated is sués) but it seems right. If not, help me improve my culinary English!
re: Dr. Crash
I think you're looking for the origins of something that started in kitchens and auberges in the countryside, and not in the hallowed grounds of a restaurant or cooking school, so I would be skeptical that there is a date and time that this was created...more that someone had some mushrooms on hand and threw them in the pot.
Germany has a nearly-identical sauce, called jaeger (German for hunter).