CASSOULET by Franck Putelat
Castelnaudary beans, squab, dried red tuna For 10 servings CASSOULET1 kg of boneless loin1 kg of de-rinded breast250 g rind1 kg of Toulouse sausages10 boneless duck sleeves1.5 kg of white beans from Castelnaudary1 onion1 carrot1 stalk of celery1 bay leaf1 sprig of thyme80 g of fresh garlic Cut the meats into cubes, mark the meats […]
Holiday turkey stuffed with forest delights
For 6-8 people 1 turkey weighing around 3 kg with liver and giblets 3 T goose fat 100 g shallots 1 garlic clove 100 g fine poultry stuffing 1 kg seasonal forest mushrooms (chanterelles, girolles, etc.) ready to cook 2 beaten eggs 20 cl poultry stock with or without salt 18 peeled grelot […]
Veal trilogy, Liège-style
For 4 people 300 g sweetbread 1 veal kidney 220 g veal fillet 5 cl juniper alcohol 1 dl veal stock Butter 1 red cabbage 1 apple 50 g Liège syrup 10 g juniper berries 200 g vitelotte potatoes Frying oil 1 bunch green asparagus Salt Pepper Veal Poach the sweetbread in a court-bouillon for […]
Grilled veal roulade, hazelnut-cauliflower mousse, Swiss chard and blinis, with blackcurrant sauce
For 4 people 600 g veal escalope 200 g lean minced poultry 1 whole egg 2 T chopped tarragon 2 T crushed walnuts Nutmeg 400 g cauliflower mousse 20 cl cream Salt 1 T hazelnut oil Freshly ground pepper 200 g duchess potatoes 2 beaten egg whites 400 g Swiss chard 10 cl […]
Reindeer stew en croûte
For 6 people Pastry 125 g butter 250 g flour 1.5 dl water 0.5 c. tsp salt Stew 700 g boned reindeer shoulder, diced into 2-3 cm squares 3 T butter 1 onion cut into quarters 3 T flour 2 dl port 5 dl beef stock 2 finely chopped garlic cloves 1 […]
Pigeon with foie gras
For 4 people 2 whole pigeons 4 lobes raw foie gras 50 g currants 1 large celery root 200 g cepes 400 g garden peas Thyme Garlic 20 g sugar 20 g white wine vinegar 20 g water White wine Shallots Cream Butter Salt Pepper Trim the pigeons, and make a stock […]
Rosé Bresse pigeon en bécasse
For 4 people 2 Bresse pigeons, 500 g, partly eviscerated Pigeon gravy 400 g pigeon carcasses 2 cl peanut oil 50 g thinly sliced onions 40 g thinly sliced shallots 20 g lemon thyme 1 small sprig rosemary 2 g coarsely crushed pepper 1 tsp niora pepper 1 cognac 3 cl white […]
Veal hock with roasted vegetables and lovage
For 4 to 6 people 1 veal hock, around 1.2 kg 10 shallots 5 carrots 500 g new potatoes Fine sea salt Freshly ground black pepper A little flour 40 g salted butter 2 bay leaves 5 cloves 100 ml dry white chardonnay 3 sprigs of lovage Peel the shallots, and […]
Oven-baked Halibut Albert and chanterelle mushrooms in diverse shapes and textures
For 4 people 4 portions of halibut Brioche (or bread) crumbs 100 g melted butter Ground pepper Citron 250 g washed chanterelles 100 g butter 2 shallots Rugbrød (Danish black bread), diced 100 g Brussels sprouts 100 g cauliflower in small pieces Radish Young dill sprigs Black olives Salt and pepper Lemon […]
