Culinary delights are sometimes so inventive and original that we are surprised: either eat the dish offered in the restaurant, or send it to the museum. Just like in the ironic film "What Men Talk About". By the way, the name of this delicacy became known to the general public from there!
This is a mysterious "deflop"
Yeah, that's another word, right! Deflope - what is it? There are several opinions about the origin of the riddle. The first and most elementary: there was not and is not an object that would be called that in nature. He is a fiction, fiction, an original move by the screenwriters and directors of the film. The second idea about deflop, what it is, is still connected with gastronomy. This is the name of a dish made from dried meat (beef, veal, buffalo and other types of hoofed large-horned animals). Efficient chefs of the capital's restaurants tried to use the newfangled brand. And very soon after the premiere, meat products of various cooking methods began to be served under this very name - “deflope”. What it is, the clients of the establishments did not really know and courageously "consumed" extravagant food. And finally, the lastversion. She is also quite exotic, but closer to the truth than all the previous ones.
On a trip to France
The French are geniuses not only in love, but in everything that concerns the joys and pleasures of life. Including in food. We can judge this by some old recipes, unique in the list of products and their heat treatment. For example, deflop - what is it? Vegetarian dish of mushrooms, roots and spices. True, ordinary champignons or mushrooms are not suitable here. Literally, the recipe advises: take sheomi mushrooms, a piece of meaga root and keran seeds. All this grew once in the south of France. Each of the ingredients can hardly be bought in a supermarket today, but in the Middle Ages they were available. What is a diflop in ancient cuisine? Specially prepared mushrooms, extremely tasty and equally poisonous. They are steamed, then frozen, washed in an alcohol solution to remove the poison. Meaga root is also boiled, and for several days. Then cut into pieces, fried with mushrooms, sprinkled with Keran seeds. They eat the dish, washed down with red wine. True, we do not recommend using the recipe now: it is very approximate and can be fraught with unpleasant consequences!
And back to the meat
But let's go back to our 21st century and find out the modern meaning of the word "diflop". There are several variants of its spelling: “di flop”, “diflop”, “deflop” and “de flop”. The last one is correct. We address ourselves again to the French - that's what they calldried meat marinated and served with vegetables and herbs, spicy sauces. How to cook it: take a tenderloin with good pulp, a small layer of fat. Suitable veal, beef or poultry. You can cook corned beef or ham. If the meat is fresh, it should be cut into small cubes, 3-4 cm thick. For every kilogram of the main product, there are 2 tablespoons of s alt. Better take not "Extra", but a larger, coarser grind. Mix it with pepper (1-2 teaspoons), coriander and ginger, sugar (each component 1.5-2 tablespoons). Soak the meat for 15 minutes in wine. Then take it out, put it on a sieve and let it drain. After that, sprinkle the meat with vinegar and roll well in the mixture. Put it in a container, sprinkle with the rest of the s alt, cover with a linen rag and put oppression. In this form, your de flopé should stand in the refrigerator for 13-15 hours. Then take out, shake off excess s alt, put on a dish, sprinkle with fresh herbs. Serve the meat with a salad of fresh vegetables.
Hot de flop
To prepare a dish according to this recipe, you will need 800 grams of dried meat, a couple of sprigs of parsley, a spoonful of vinegar, vegetable and butter, seasonings (thyme, pepper). Heat butter in a saucepan, add vegetable oil. Mix the chopped meat with seasonings and fry in a saucepan for 10 minutes, not forgetting to mix. When everything is ready, the product is laid out on a dish, generously sprinkled with vinegar and sprinkled with chopped herbs. It is served warm with hard cheese orcheese, vegetables and wine.
