Evelyn Chartres Author
Evelyn Chartres – Page 49 – Author (Nom de Plume)

Fondue Chinoise

Featured_Fondue_ChinoiseA Fondue Chinoise is a French Canadian meal which features a communal pot filled with beef broth. Guests will place thinly sliced beef that is wrapped around a fondue fork.

Once cooked the meat is placed on the plate then dipped in various sauces covered below.  This allows guests to savour the meat while another slice is being cooked.

Ingredients

Fondue Chinoise

  • 1 quart (950 ml) of reduced sodium beef broth
  • 1 package (40 g) of French Onion soup mix
  • ½ pound (225 g) of thin (1/16” or 1.5 mm) sliced eye-round cut of beef (per person)

Sauce au Cognac

  • ½ cup (120 ml) of mayonnaise
  • 1 tablespoon (15 ml) of Cognac
  • 1 teaspoon (5 ml) of ketchup
  • 1 clove (5 – 10 g) of garlic

Sauce a L’Ail

  • ½ cup (120 ml) of mayonnaise
  • 5 cloves (15 to 20 g) of garlic
  • ⅛ teaspoon (0.75 ml) of Italian seasoning

Sauce Dijon au Miel

  • ½ cup (120 ml) of mayonnaise
  • 2 tablespoons (30 ml) of Dijon mustard
  • 2 tablespoons (30 ml) of honey
  • 2 teaspoons (10 ml) of Worcestershire sauce or Balsamic vinegar

Preparation

Fondue Chinoise

  1. Pour beef broth into fondue pot then mix in package of French Onion soup.
  2. Heat until broth comes to a boil then lower heat to maintain a slow boil.
  3. Cover a sheet of wax paper with sliced meat (make sure they do not touch).  Cover with a fresh sheet of wax paper continue covering with meat until stock depleted. This will make picking up individual slices easier.
  4. Using a fondue fork, pierce a slice of beef then wrap around the fork.  To avoid losing the slice, pierce the overlapping end back over the fork then submerge in the broth until cooked.

Sauce au Cognac

  1. Mix mayonnaise and ketchup together until sauce takes on a pinkish hue.
  2. Press one clove of garlic then stir into the sauce.
  3. Pour in Cognac and stir until you have a consistent finish.  Ready to serve.

Sauce a L’Ail

  1. In a pan sauté pressed garlic.
  2. Mix garlic, mayonnaise and Italian seasoning together.  Ready to serve.

Sauce Dijon au Miel

  1. Mix mayonnaise, Dijon mustard and honey in a bowl.
  2. Pour in Worcestershire or Balsamic vinegar for taste, then stir contents.  Ready to serve.

Overlooking the Grand

I was away on business for the past week, which is why some of my updates took a while to propagate onto Google+ and Facebook. Despite flying over endless cloud cover for most of the trip, it managed to clear up just as we reached the mountains.

Interestingly enough, this mountain chain is where I envisioned the Grand to be!  I always loved this part of the world and this was the first time where I managed to get the right mix of snow.

Another Revision of the Man and the Sea

The Man and the Sea available on:
Google Docs
Wattpad

I have completed my third review of The Man and the Sea. This chapter introduces John Cabot, one of The Grand’s lead characters and deals with his love for the sea.

There 30 modifications made to this 2 page chapter leading to a 52% reduction in changes when compared to revision two. Overall, this revision concentrated on improving the chapter’s readability. Several modifications were related to formatting and maintaining consistency.

Both Google Docs and Wattpad display the revised edition. Note that the Google Docs version permits comments and revisions, feel free to make use of this capability.

Another Revision of One Small Step

One Small Step available on:
Google Docs
Wattpad

I have completed my third review of One Small Step. This chapter sets the mood for The Grand.  The story revolves around the staff doing damage control after a maid ends up in the forbidden wing of the hotel.

There 111 modifications made to this 6 page chapter leading to a 45% reduction in changes when compared to revision two. Overall, this revision concentrated on improving the chapter’s readability. Several modifications were related to formatting and maintaining consistency.

Both Google Docs and Wattpad display the revised edition. Note that the Google Docs version permits comments and revisions, so please feel free to make use of this capability.

The End of a Cycle

I have completed my second review of The Grand Project, a story which features a hotel that caters to the needs of things that go bump in the night.  At the end of my first review, I ended up with 4039 modifications over the total of the work.  Additionally, there were 41 changes per percent based on the novels length.

This revision felt more brutal, since I did a lot of formatting work to separate out the dialogue from paragraphs.  Looking at my statistics from 28 Feb to 25 Apr 16, I ended up with the following:

  • 4630 modifications for the entire work;
  • 46 modifications per percent;
  • Ghoul Hunters had the fewest changes at 33 modifications per percent;
  • One Small Step had the most changes at 69 changes per percent; and
  • A new chapter Chariots of Thunder was added to the manuscript.

This time around I have more definitive per chapter information, since I collected them after a chapter was completed.  Given that Chariots of Thunder was not part of the initial manuscript, it will not be counted until the next revision.

Another reason for the large amount of changes is related to my reviewing method.  When I review a chapter, I note changes then transcribe them into my manuscript.  I do not re-read the chapter before moving on since that material will be covered during the next review.  Sometimes my changes were improperly transcribed or retained some of the older verses.  Its not perfect, but I prefer to keep momentum.