Ris de veau morilles champagne colin anglais .pdf
Nom original: Ris de veau morilles champagne colin anglais.pdfTitre: Microsoft Word - Ris de veau.docx
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Aperçu du document
Ingredients
(6 persons)
:
calf sweetbread: 3
-‐
pieces
-‐
Sweet butter: 60 g
-‐
Wheat Flour: 60 g
For the Filling:
-‐
Frozen morels: 500g
-‐
Shallot : 2 pieces
-‐
Chives : 0,5 botte
-‐
Liquid full cream: 15 cl
-‐
Fine Salt: 6 pinch
-‐
Pepper : 6 tours
-‐
Olive oil: 3 cl
Ustensils :
-‐
Plank
-‐
Knife
-‐
Bowls
-‐
Pan
-‐
Pot
_______________________
Accord
GRAND CRU 2007
RIS DE VEAU CROUSTILLANT A LA CREME DE MORILLES
- For 6 persons -
Serve with Grand
Cru – Millésime 2007
R
Step 1 :
• Blanch calf sweetbread in a large pot of cold water and bring to a boil. Skim from
time to time. Drain the calf sweetbread and fresh for 2 minutes. Remove the
skin around them before to put them an absorbent paper between 2 plates to
press them slightly.
• Toss calf sweetbread in the flour and remove all the surplus by tapping with your
hand.
• In a hot pan, melt the butter until foamy. Add the calf sweetbread and brown them
with foamy butter from time to time, cook them 6 – 8 minutes.
Step 2 : For morels
• Finely chisel the shallot and chives.
• Add morels in a hot pan and let them until have some juine for 2 mintues, and then
drain.
• Using the same hot pan, add a drizzle of olive oil and color morels well drained.
• Salt and pepper, add shallot and cook for 1 minute. Pour the cream, and brin git to
the boil, reduce to heat low.
Step 3 : For dressing
• Warm hot fudge topping, rectify the seasonning and off the heat, fish with chopped
chives.
• File morels in a plate, and cut sliced calf sweetbread, before divide onto plates.
Serve immediately, accompanied with Grand Cru 2007.


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