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MEATS
Sauté
of rabbit with morel mushrooms
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| Ingredients
:
1
good-sized rabbit cut into pieces
150g fresh morels (or the dried equivalent)
3 shallots
30g butter
1 glass white wine
200 ml thick fresh cream
salt and pepper
1 tsp morel aroma
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Preparation
:
Cook
the rabbit with the butter over a low heat in a deep frying
pan. Add salt and pepper. When the outside of the rabbit pieces
begin to turn golden, add the chopped shallots. Add the white
wine a few minutes later. Continue cooking for 10 minutes,
then add the cleaned morels and the fresh cream. Simmer half-covered
with a lid for another 15 minutes and add the morel aroma.
Mix together well and serve.
Other possibilities : truffle, cepe, chanterelle (girolle).
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Duck
with cepes (porcini mushrooms)
| Ingredients
:
200g
dried cepes
3 good-sized duck cutlets
2 cloves garlic
1 bunch fresh parsley
4 dessertspoons oil
salt and pepper
1 tsp cepe aroma
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Preparation
:
Leave
the dried cepes to soak in water with the cepe aroma added.
Heat two dessertspoons oil in a large frying pan. When
hot, add the cepes and leave them to fry, turning over
once during the cooking period. Finely chop the garlic
and the parsley. Put aside. Make 3 or 4 slits with a sharp
knife in the fat of the duck cutlets. Fry the fatty side
of the duck in a preheated pan over a medium heat for
7 minutes. Throw away the cooking grease and turn the
cutlets over and let them cook for another 5 minutes.
Remove from the heat and keep them warm. Sprinkle the
chopped garlic and parsley on the cepes, add salt and
pepper and cook the cepes over a low heat for another
5 minutes. When they are cooked, slice the duck and put
it on a serving dish with the cepes around the slices.
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Stuffed
cabbage with foie gras (liver pâté)
| Ingredients
:
1
large green cabbage
400g mince
30g foie gras (liver pâté)
100g white bread without crusts
125g lard ½ glass milk
1 egg
3 onions
2 carrots
½ liter veal base
salt and pepper
½ tsp. foie gras aroma
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Preparation
:
Break
off at least 12 large leaves from the cabbage and blanch them
in a boiling salted water for a few minutes. Drain. Dilute
the foie gras aroma in the milk. Soak the bread in the milk,
add a finely chopped onion, the mince and salt and pepper.
Mix well and add the egg to thicken. Spread out the cabbage
leaves in a circle on a flat surface. Shape all the stuffing
into a ball, put it in the middle and cover it well with the
cabbage leaves. Tie it all together like a ball using cooking
string. Melt the lard, cut into pieces, in a large hot cooking
pot and fry the onions and the sliced carrots for a few minutes.
Add the stuffed cabbage and the milk and brown for 5 minutes
over medium heat. Pour the veal base over the cabbage and
cover with a lid. Cook for about an hour on a low heat. Take
out the cabbage, slice it and serve with the cooking juices.
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Provencal
Shoulder of Lamb
| Ingredients
:
1 deboned 1.5 kg shoulder of lamb tied into a roll (keep
the broken bones for the gravy)
2 large onions cut in two
2 carrots, finely sliced
300 ml dry white wine
2 dessertspoons thick fresh cream
6 dessertspoons olive oil
1 laurel leaf salt and pepper
150 ml beef base ½ tsp. Garlic aroma ½ tsp. Savory
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Preparation
:
Preheat
the oven at 240° C. In an oven dish, roll the onions and the
bones in 3 dessertspoons olive oil. Brown in the oven for
about 35 minutes. In a large cooking pot, heat together ½
liter water, the beef base, carrots, bones and the onions.
Add salt and pepper and simmer uncovered for 30 mins. Sieve
the stock and wash the cooking pot. Put 3 dessertspoons olive
oil into the hot cooking pot and brown the shoulder of lamb
all over. Throw away the cooking grease, add the stock and
the two aromas, mix well, cover and leave to simmer for 45
minutes. Take the meat out of the pot and cut into 1 cm slices.
Stir the gravy and add the fresh cream. Season if necessary.
Put 2 meat slices on each plate and cover with the gravy.
Other possibilities : thyme, tarragon, basil, sage, marjoram.
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