The following handwritten recipe for Bon Femme became one of the most popular dishes at LJ's Restaurant, which was in the Colonial Village Shopping Center during the 1980s at the corner of College Avenue and Abshier Drive, just above Evelyn Hills Shopping Center.
The image in the background is a drawing that bled through from the back side of the original manuscript.
This recipe was created by chef Willard West.
bon femme
butter & salt pan
chablis in pan 1/2 [to] 3/4 c
poach seafood covered til shrimp pink
take out & leave covered to side
reduce wine til syrupy
add cream, a little more than 1/2 pint
high heat - reduce cream
pour liquid from seafood into
throw mushrooms in when sauced
roll seafood in & heat through
serve on white rice that's been cooked w/
good broth, onions, oranges, orange juice
LJ's restaurant
chef willard west
fayetteville, AR
[Editor' note: There is some dispute between a former prep cook and a former waiter of LJ's about whether the second ingredient should be "chablis" or "Dry Sack sherry." FayettevilleHistory does not attest to the proper method for preparing Bon Femme, only the documentary evidence.]
I am a former LJ's saute' chef and I can confirm that the seafood was poached in Chablis. Dry Sack was used frequently to deglaze pans.
Posted by: Sid Simons | November 29, 2010 at 05:39 PM