Index Cards From The Past

My very first job after culinary school was at a small French bistro on the Upper East Side of Manhattan called Payard Patisserie and Bistro. It was the most punishing culinary experience I’ve ever had in my whole life. It was also the most rewarding. During my fifteen months of work there I gained more knowledge and experience than three years of culinary school.

I recorded many of the Payard recipes and food combinations on index cards for a quick reference. Those cards have been with me for over twenty years now. Some have been lost, destroyed, dirtied and damaged. What appears below are the surviving cards of my time at Payard Patisserie and Bistro.

Mushroom duxelle recipe
GREAT RECIPE FOR BEEF WELLINGTON OR STUFFING FOR CHICKEN
Saddle of lamb index card
GARNISH FOR ROASTED AND STUFFED SADDLE OF LAMB
SPRING ROLL DRESSING RECIPE
SALAD DRESSING FOR A DEEP FRIED CRAB SPRING ROLL
COTE DE BOEUF INDEX CARD
CÔTE DE BOEUF IS THE FRENCH NAME FOR A BONE-IN RIBEYE
HAZELNUT VINAIGRETTE
THIS IS A SLIGHTLY SWEET NUTTY VINAIGRETTE THAT’S GREAT FOR SEAFOOD
RED SNAPPER GARNISHES
GARNISHES FOR PAN SEARED RED SNAPPER
VEAL SWEETBREAD GARNISH
RAVIOLI FILLING INDEX CARD
ROASTED CHICKEN FOR TWO GARNISHES
THIS WAS A SPECIAL WE RAN ONCE IN A WHILE. MIX FOIE GRAIS TERRINE INTO A STUFFING AND IT’S AMAZING
SALMON RILLETTE INDEX CARD
THIS IS REALLY GOOD ON A HOMEMADE POTATO CHIP
BABY BULB ONION RECIPE
THIS IS A GREAT SIDE DISH FOR FISH

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