Corlear's profile page
Recipes
Puffed Cornflakes
By corlear
For the dried, cooked corn niblets: 1
- For the dried, cooked corn niblets:
- 4 oz dehydrated corn niblets
- 2 cups water
- For the puffed cornflakes:
- 4 oz dried, cooked corn niblets (see previous step)
- 1 cup 0.4º olive oil
Dodine of Pheasant
By corlear
Dodine de Faisan
- chicken livers
- butter
- thyme
- salt
- pepper
- brandy
- pheasant
- Madeira wine
- forcemeat
- chopped truffle peelings
- pork fat
- sliced foie gras
- sliced ham
- Madeira jelly
Snails Bourguignonne, Maison
By corlear
Wash the snails; remove protective membranes at the opening; wash thoroughly again and drain
- 40 snails
- 1 quart cold water
- 2 cups wine vinegar
- 1 tablespoon salt
Pàté de Lièvre
By corlear
This pàté can also be made with rabbit
- 2 lbs. of the raw flesh of a hare
- 3 lbs. of fat bacon
- 2 onions
- parsley
- 3 liqueur glasses of brandy
- salt
- black pepper
- a bay leaf
- some bacon rashers
Morels a la Crème Pipette
By corlear
For the morels cream: 1. Clean and trim the morels and wash them in a generous amount of water 3 times
- For the morels cream:
- 83/4 oz morel mushrooms (pieces or very small or very big mushrooms)
- 0.4 º olive oil
- 11/2 cup single cream (35% fat)
- 1/4 cup water
- salt
- For the sautéed morels:
- 1 oz morel mushrooms (11/4" across)
- 0.4 º olive oil
- 1/4 cup water
- salt
- For the Iberian belly pork slices:
- 1 chunk Iberian belly pork (4 oz)
- To finish:
- 10 pipettes
Burgundy Frogs' Legs
By corlear
Cuisses de grenouilles à la bressane
- plain flour
- 36 frogs’ legs
- 40 g (1 ½ oz) butter
- 1 garlic clove
- 3 shallots, very finely chopped
- salt and pepper
- 150 ml (5 fl oz) dry white Burgundy wine
- 1 tarragon sprig
- 200 ml (7 fl oz) crème fraîche
Breast of Duckling with Berry Fruits
By corlear
For the duckling breasts: 1
- For the duckling breasts:
- 2 1.7-lb ducklings
- For the duckling stock:
- 5 1/2 lb duckling trimmings and carcasses
- 12 1/4 oz onion
- 5 1/4 oz carrot
- 5 1/4 oz leeks
- 2 oz ripe tomato
- 4 1/2 cups red wine
- 1/2 cup sugar
- 4 tbsp 0.4º olive oil
- 10 cups water
- cornflour
- For the cinnamon oil:
- 1/2 cup sunflower oil
- 1/2 oz stick cinnamon
- For the berry fruits:
- 8 red currants
- 12 bilberries
- 16 wild strawberries
- 8 raspberries
- 4 blackberries
- 1 mango
- 1 pear
- 1 peach
- 4 grapes
- To finish:
- 4 fresh mint leaves
- 4 fresh basil leaves
- 4 fresh fennel leaves
Chicken Feet Crackling
By corlear
For the dry chicken feet: 1
- For the dry chicken feet:
- 10 chicken feet
- 4 1/2 cups water
- For the chicken feet crackling:
- 11/4 cup 0.4º olive oil
- 10 chicken feet, boiled, boned and dried
- salt
Strawberries with Campari, Mandarin, Basil and Sansho
By corlear
Note: This recipe should be made just before serving or the strawberry will loose its firmness
- For the strawberries:
- 5 strawberries (each weighing 11/2 to 13/4 oz and 13/4 or 2" long)
- For the Campari gelatin:
- 1/2 cup Campari
- 2 tsp powdered agar-agar
- For the strawberries with Campari:
- 5 strawberries (see previous step)
- Campari gelatin (see previous step)
- To finish:
- the grated rind of a mandarin
- 10 small basil leaves
- sansho
Prawn in Sashimi and Caramelized Prawn Head Pipette
By corlear
For the prawn essence: 1
- For the prawn essence:
- 10 prawns (15-3/4 oz each)
- For the essence pipettes:
- 1 oz prawn essence (see previous step)
- 3/4 tbsp water
- 10 pipettes
- For the syrup:
- 1/3 cup water
- 4 tbsp sugar
- For the caramelized prawn head:
- 10 prawn heads (see previous step)
- syrup (see previous step)
- For the oriental marinade:
- 3 tbsp soya sauce
- 1 tsp fresh ginger, diced
- 1 tsp sesame oil
- pinch wasabi powder
- For the sashimi prawns:
- 10 prawns without heads (see previous step)
- Oriental marinade (see previous step)
- For the herbs:
- 10 fresh fennel leaves
- 10 fresh basil leaves
- 10 fresh rosemary leaves
- Note: Use other herbs, if these are not seasonably available.