The stage: I find myself curious that Le Tour has classified this as a flat stage. The break of the day: Küng and Theuns.
Our Le Tour trivia of the day: Romain Bardet was the 18th rider to pull out since the Grand Départ in Nice. In the past 20 years, only six times there were less than 10% withdrawals at the start of stage 14. The 2020 Tour de France is in the low average of abandons at this stage.✅ Job done for @petosagan, who scores 15 points with the help of @MaxSchachmann. 10 points for @Sammmy_Be. 💚
— Tour de France™ (@LeTour) September 12, 2020
✅ Opération réussie pour Peter Sagan qui marque 15 points avec l'aide de Max Schachmann. Sam Bennett en marque 10. 💚#TDF2020 #TDFunited pic.twitter.com/WxxeLslunh
After FRANCE records record COVID infections (even versus March), the local Préfet has ordered the Stage 15 climbs of Grand Colombier and Col de la Biche to be climbed "huit clos" - "behind closed doors." No fans.
— cyclingchallenge (@cyclingalps) September 12, 2020
(frankly, bravo). #tdf https://t.co/z39sOEsAam pic.twitter.com/yWi8ln6RQI
🔚 End of the solo breakaway for 🇨🇭 @stefankueng. He is back in the peloton at the feed zone.
— Tour de France™ (@LeTour) September 12, 2020
🔚 Fin de l'échappée en solitaire pour 🇨🇭 Stefan Küng qui est repris au ravitaillement par le peloton.#TDF2020 #TDFunited pic.twitter.com/N2CwGpzhZQ
🤩 Full gas!
— Tour de France™ (@LeTour) September 12, 2020
🤩 A fond !#TDF2020 #TDFunited pic.twitter.com/63hPNxt3XM
Top-10 on Stage 14 of the Tour de France #TDF2020 pic.twitter.com/YgVhvyFalK
— the Inner Ring (@inrng) September 12, 2020
The wine: Bernard Vallette Rosé 2019 - Beaujolais Rose from Copake Wine Works
100g of smoked bacon
50g of butter
2 shallots, 1 carrot
Bunch of herbs “bouquet garni” (almost always includes, a bay leaf, some parsley stalks and thyme)
1 tablespoon of flour
25cl of chicken broth
75cl of Bourgogne red wine
1 garlic clove, salt and pepper
Recipe :
Cook the smoked bacon, chopped beforehand into little pieces, with hot butter, until browned. Remove.
Peel and chop the shallots finely, chop the carrots into cubes. Cook the vegetables in the cooking juice of the smoked bacon with the bunch of herbs “bouquet garni”. Fry them and sprinkle with flour, let them fry until brown, stirring with a wooden spoon. Mix this brown roux with the chicken broth and the red wine. Add the crushed clove of garlic.
Season with salt and pepper. Cook for 45 to 50 minutes on a low heat, to avoid boiling. When the sauce thickens, strain it through a sieve and distribute it, as well as, the smoked bacon, in the 6 ramekins (little recipients). Crack delicately the eggs and put one on top of each recipient. Place the recipients in a large dish of hot water that covers them just up to middle. Put them in the hot oven and cook for 3 minutes. Serve immediately.
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