Download Cocktails dinatoires et amuse-bouche by Collectif PDF

By Collectif

Sous lappellation actuelle de « cocktails dînatoires et amuse-bouche « lÉcole Lenôtre nous suggest de délicieuses recettes de pièces individuelles servies dans des petits contenants sobres, modernes et raffinés. Par exemple, en mini-assiettes : fleur de saumon au radis noir, en verres à vodka : persillé de volaille et foie gras, en cuillères chinoises : tartare de saumon, en coquilles dœuf : brouillade aux fines herbes, en petits pots : compotée de lapereau, en petites coupelles : noix de saint-Jacques et marinière daromates. Egalement des recettes exotiques rapportées dun travel du monde, des buffets informels (anchoïade, tapenade...), des feuilletés, toasts et canapés, des potages et consommés, des recettes de base et aussi des sauces daccompagnement (sauce vierge, rouille...). Une food harmonieuse et élégante qui fait dire à Paul Bocuse que chacun pourra, « grâce à ce livre, mettre les «grands plats» dans de l. a. vaisselle de «poupée»

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Au moment du service, on peut parsemer les galettes de fleur de sel. Prepare in advance two discs of sulfurized paper, 4 cm in diameter, per person. Melt the butter and dab onto the discs. Cut the truffles into thin slices and arrange in a rose shape between two discs (photo no. 1). Keep everything in the refrigerator between two baking sheets. Chop the onions up finely and cook in the goose fat to make a compote. Three quarters of the way through cooking, add the liquid and reduce until it has evaporated completely Season and set aside.

Assaisonner et réserver. Disposer les tranches de lard fumé sur une plaque antiadhésive et les faire griller à la salamandre. Placer les galettes de truffes sur des petites assiettes carrées. Disposer la compotée d'oignon au milieu et agrémenter l'assiette de deux tranches de lard grillé. Décorer l'assiette de pluches de cerfeuil. Au moment du service, on peut parsemer les galettes de fleur de sel. Prepare in advance two discs of sulfurized paper, 4 cm in diameter, per person. Melt the butter and dab onto the discs.

Set the oven to 120°C. Season and cook the chicken fillet (core temperature 64°C). Cool rapidly. Cut the foie gras and chicken fillet into small cubes (5 mm x 5 mm). Chop up the cilantro and chervil. Mix the whole thing very delicately and arrange in vodka glasses. Mix the sherry vinegar with the jelly, pour onto mixture in glasses to cover (photo no. 1) and set aside in the refrigerator. Cover with celeriac mousseline and serve with a small mocha spoon or lightly toasted fingers of country bread.

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