Pass all of the meat to the chopper, medium grid. Mix well and add the eggs, shallots, garlic and chopped parsley. Salt, pepper, add the cognac. Fill the terrines Le Parfait Great or Le Parfait Familia Wiss, tapping well up...
Peel the garlic, cut it in half and degerm and whiten it 3 times. Pass the meat, herbs, garlic and onion to the chopper, alternating in order to obtain a homogeneous mixture. Then bring together in a terrine: the meat...
Duck foie gras with natural salt flower
Prepare the foie gras: using a sharp knife, remove the veins, clots and greenish parts. Mix the fleur de sel, the pepper and a pinch of powdered sugar. Gently massage the liver with this seasoning mixture. Arrange the liver in...
Chop the meats with a large holes grid. Stir in the pepper grains and all the other ingredients, then mix everything well (by hand it's better). Pour the pâté recipe into the terrines and tamp well to hunt air as...
Put in a casserole meat, bay leaves, star anise, salt, duck fat and cover with water. Cook over low heat, stirring from time to time for 3 to 4 hours. The flesh must be very brittle and that they stand...
Make a broth with the white wine and cook the native and hollowed out mackerels for 30 min. Let them cool and drain them. Then carefully remove the edges and crumble the flesh. In a bowl, mix the cream and...
Fig and peaches chutney foie gras
Develop the foie gras. In a bowl, make the salt/pepper mixture, and distribute it over the entire foie gras. Take your jar previously cleaned with hot soapy water. Place the first liver lobe inside and cover it with chutney. Then...
Boil about fifteen minutes of 2 liters of water with the carrot cut into rings, the chopped onion, the clove, the thyme. Salt and pepper according to your taste. Lower the heat and introduce the salmon that you will have...
Summer vegetable terrine with truffle oil
Start by preparing the eggplant. Wash them, remove their heads and cut them lengthwise. Take a dish suitable for the oven, cover the bottom with truffle oil, place the eggplant, salt and pepper. Then make small incisions to integrate a...
First put the scallops in the bowl of a blender, add the 3 eggs, the egg yolk, butter, salt and pepper. Mix until you get a homogeneous texture. Cover and reserve in the fridge. Meanwhile, cut the 6 nuts and...
For this recipe for foie gras terrine, choose very fresh livers, soak them in ice water for 1 hour to firm them and mop and remove veins, clots and greenish parts using a pointed knife. Place them in a hollow...
Chop the meat with a meat chopper (absolutely avoid the robot, which alters the texture). Finely chop the shallots, then add them to the meat with the egg. Mix well. Sprinkle the flour, then incorporate the other ingredients (salt, pepper,...
The day before, cut the pork liver into strips and make it macerate with the cognac. Cut into strips the chest and pork throat and switch them to the chopper with the liver, using the medium grid of the device....
Frae mousse at the Pineau des Charentes
The day before, put the poultry livers to macerate with cognac. If they are pork livers, cut them into strips before making them macerate. Cut the bacon into strips and switch them to the chopper with the livers using the...