By Jonathan Silverman Dr
Appetizers are step one to each nice meal and the proper option to serve colourful, inventive and scrumptious meals in your friends and family. in a single quantity, easily Appetizers deals the stairs had to make tasty tapas, dim sum, antipasto and extra!
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Additional resources for Simply Appetizers (The Simply Series)
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.