Preparation Sauté the chopped onion in butter. Add the broth and bring to a boil. Sprinkle the barley into the boiling liquid. Cook for 15 min until almost all the broth has evaporated. The barley should be cooked but still firm. Add the ham. Butter a gratin dish. Pour the mixture into the gratin dish. […]
Recette tags: À base de viande
Roast Leg of Lamb (Bénichon-style)
Preparation Season the leg of lamb with salt, pepper, and finely chopped herbs (rosemary and sage). Quickly sear in a hot oven at 250°C until nicely browned. Once well browned, deglaze the dish with white wine and broth. Add the garlic cloves and roast for 1 hour and 30 min. Remove from the oven and […]
Filet mignon of « Porc d’Ici » in Pastry Crust
Preparation Sear the “Porc d’Ici” filet mignon on all sides in a hot pan with a bit of HOLL rapeseed oil. Season with salt and pepper, then let cool on a wire rack. Preheat the oven to 200°C. Roll out the puff pastry. Place the bacon slices in the center, side by side, then spread […]
Boulevard Ribeye with Café de Paris Butter and Parsnip Purée with Truffle
Preparation Parsnip PuréeMelt half the butter in a saucepan with the garlic until lightly golden and fragrant.Add the sliced parsnips and sauté for 1 min.Pour in the milk and bring to a boil.Reduce the heat and simmer for 30 min.Blend the mixture in a food processor with the truffle oil, the remaining butter, and the […]
Herb-Crusted Rack of Lamb
Preparation Blend the bread and garden herbs, then combine with the remaining crust ingredients in a bowl to obtain a compact mixture. Adjust seasoning as needed. Sear the seasoned rack in a hot pan. Roast in the oven for about 8 to 10 min at 220°C (internal temperature of 38°C). Let rest for at least […]
Bouilli (Boiled Beef)
Preparation Bring cold water with marrow bones to a boil. Add the meat, skim off the foam thoroughly, then add the clove-studded onion, salt, peppercorns, and bouquet garni. Cover and simmer gently for about 2 hours and 30 min. Add the peeled vegetables, optionally cut into large pieces. Cook for another 40 to 50 min. […]
Blood Sausage, Elbow Pasta, and Apple Compote
Preparation Apple CompotePeel and core the Boskoop apples, then cut them into small cubes.In a saucepan, sweat the apple cubes over high heat with a generous knob of butter and the sugar.Once the apples are caramelized and nicely browned, pour in the ½ glass of warm water and cook over medium heat for about 20 […]
Veal Blanquette
Preparation Cook the meat for 45 min water with the bouquet garni, onion, salt, and pepper. Add the carrots and turnips and continue cooking for another 30 min. Separately, heat the oil in a saucepan and add 1 teaspoon of flour. Make a blond roux and pour in the broth. Thicken with the egg yolk. […]
Voräss de mouton
Preparation Soak the meat thoroughly in cold water. Cook it in a large pot of cold water. Add the ingredients for the broth, salt, and simmer for a good 2 hours. Remove the meat and let it cool. The next day, debone the meat and cut it into small pieces. Skim the fat from the […]
Rabbit Fillet Tartare with Local Truffles and Quail Eggs
Preparation TartareSeason the rabbit with salt and pepper. Cut the rabbit into a fine dice and mix with all other ingredients (finely diced black truffles and celery stalk). Taste and season with Madeira, white truffle oil, and olive oil. Using two spoons, shape into 24 quenelles. CreamMix the white truffle purée, double cream, and white […]
