A handwritten recipe for bonne femme, which became one of the most popular dishes at LJ’s Restaurant during the 1980s. LJ’s was in the Colonial Village Shopping Center at the corner of College Avenue and Abshier Drive, just above Evelyn Hills Shopping Center.
This recipe version was created by chef Willard West.
seafood bonne 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
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.
I remember we used dry sack sherry because most of the cooks couldnt keep from drinking the sherry, it wasnt chablis thats for sure