- 1
Ingredients
- for 4 servings:
- 1 stalk celery
- 1 sprig thyme
- 1/4 bay leaf
- 1 leek, white part only
- 4 tablespoons softenedunsalted butter
- 2 tablespoons all-purposeflour
- 12 baby onions, peeled
- 1 bottle Beaujolais
- 1 1/2 garlic, crushed, plus1 clove, split in 1/2
- 8 eggs
- Salt and ground white pepper
- 4 3 3 3 by 3 inchesin size
- 4 for 4 servings
- 4 tbsp. white vermouth (Noilly Prat)
- 750 ml (3 cups) strong chicken stock
- 100 1/2 (3 1/2 oz.) Black Truffle
- 200 g (7 oz.) Foie gras or goose liver
- 100 1/2 (3 1/2 oz.) of a mixture of very finely chopped carrot, onion, celeryand mushroom (in equal proportions), sautéed in but
- 100 1/2 (3 1/2 oz.) cooked chicken breast
- Sea salt and freshly ground black pepper
- 4 60 of puff pastry, 60 g (2 oz.) each
- 2 egg yolks
- Method
- 4 the white vermouth andconsommé among 4 small ovenproof soup bowls;
- add the thinly slicedtruffles, diced foie gras, vegetables and thinly sliced chicken breast;
- season with salt and pepper;
- place the rounds of puffpastry on top of the bowls pressing well on the edges so that all the flavorsare sealed inside;
- 220° 18-20 egg yolk and placein a preheated 220° C (450° F) oven for 18-20 minutes;
- remove from the oven andserve.
- Sommelier
- 1986 white wine from Burgundy/Beaujolais Meursault Charmes, Drouhin, 1986
- Pumpkin Soup Recipe
- Flavors of Lyon
- 30 to 60 to 60 minutes
- 30 time: 30 minutes
- 30 time: Under 30 minutes
- Difficulty: Easy
- Ingredients
- 6 6 servings
- 1 2 4 1/2 2 kg / 4 1/2 lb.)
- 200 g (3/4 cup) heavy cream
- 500 ml (2 cups) chicken stock
- Salt, pepper and nutmeg
- 10 toasted baguette slices
- A few sprigs of chervil
- Method
- to a lid from the pumpkin.Carefully scoop out the flesh from the centre, leaving the shell intact andwithout piercing the skin. Remove the seeds and filaments attached to theflesh. Cut the pulp into pieces.
- 20 the pieces of pumpkinfor about 20 minutes.
- Heat the chicken stock.
- to the pumpkin pulp in ablender, adding the boiling stock a little at a time. Pour the mixture into asaucepan, add the cream and mix well. Season with salt, pepper and nutmeg to taste.
- to to a boil over mediumheat. Let boilbriefly.
- Cut the toasted baguetteslices into small cubes.
- Pour the soup into thehollowed out pumpkin. Sprinkle with the diced croutons. Garnish with chopped chervil.
- Jersey Hake with Cream Sauce
- 25 time: 25 minutes
- 3 tablespoons softened butter (for the dish)
- 2 to 2 Jersey silver hake steaks (1 ½ to 2 inches thick)
- 2 tablespoons olive oil
- Salt, pepper
- 1/2 cup dry white wine
- 6 tablespoons heavy cream
- to 450 oven to 450 degrees F (240 degrees C).
- to 20 baking dish large enough to hold all the fish flat on thebottom. Sprinkle in the shallots, arrange the slices of fish on top afterbrushing each one on both sides with oil, salt lightly and pepper, andadd the white wine. Bake for 20 minutes.
- Creme Brulee
- Ingredients:
- 6 guests:
- 10 egg yolks
- 250 gr of caster sugar
- 1 litre of dairy cream
- 1 vanilla pod
- 40 gr of brown sugar
- Direction:
- Open the vanilla pod. Take the grains out and put them in the cream. Startheating slowly.
- 200°F the oven at 200°F (100°C).
- Delicately pour the creme into small individual porcelaine or terracotta molds.
- 1 15 1 hour and 15 min, the creme should not be cooked all the way.
- to to cool and cover with brown sugar when you serve.
- 3 are 3 ways you can caramelize your cremes: Either placing them on theoven grill, using a blowlamp or, as the fine culinary practice has it, with awhite hot iron.
- PS: As for the open vanilla pods, do not throw them away, place them in aclosed jar and cover them with caster sugar. That way you will always havevanilla sugar at hand for all ourcake and pastry recipes.
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Preparation
Step 1
Make a bouquet garni by placing the celery, thyme, bay leaf, and leek whitetogether. Tie with twine to form a bundle. Make the beurre manie by placing 2tablespoons of softened butter in a small bowl with the flour and mix the 2together with your fingers until smooth. Break the mixture into pea-sizedpieces and reserve.
Melt the remaining 2 tablespoons of butter in a saucepot. Add the onionsand cook to color lightly. Then add the wine, crushed garlic, and bouquetgarni. Bring to a boil, lower the heat immediately, and simmer uncovered for 20minutes. Lift the onions and bouquet garni out with a slotted spoon anddiscard.
Strain the wine through a sieve and return it back to the pan. Heat untilsimmering. Break an egg into a teacup, and then slide it gently into the hotwine. You can poach up to 4 eggs at 1 time. Poach the eggs for 4 minutes, themlift them out with a slotted spoon. Place them on a plate and cover withaluminum foil to keep warm while poaching the second batch of eggs. Place theseeggs on a plate and cover with foil as well. Add the beurre manie to the wineand bring it to a boil, stirring constantly. Season the sauce with salt andpepper.
Rub 1 side of each piece of toast with a piece of garlic. Place the toastinto the bottom of shallow bowls. Place 2 eggs on top of each piece of toast.Spoon the Beaujolais sauce over the eggs and serve.
Black Truffle Soup Élysée Recipe
Flavors of Lyon
Total time: 15 to 30 minutesPreparation time: 10 minutes
Cooking time: Under 20 minutes Difficulty: Easy