Download Larousse Gastronomique Recipe Collection - Meat, Poultry & by Joel Robuchon PDF

By Joel Robuchon

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Extra info for Larousse Gastronomique Recipe Collection - Meat, Poultry & Game

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Lower the temperature of the oven to about 220°C (425°F, gas 7). Roll out the brioche dough into a fairly large rectangle. Remove the string from the beef and place it in the centre of the dough lengthways. Brush the meat with beaten egg and fold one of the sides of the dough over it. Brush the other side of the rectangle with beaten egg and wrap the fillet completely in the dough, tucking in the edges. Trim and cut both ends of the dough just beyond the meat and seal the edges with beaten egg.

Put the meat into an earthenware dish or casserole with a calf's foot, if available, and cover with 600 ml (1 pint, 2 112 cups) white wine mixed with 2 tablespoons olive oil, 1 tablespoon brandy, salt and pepper. Marinate for 24 hours; reserve the marinade. Mix together 150 g (5 oz, P/3 30 cups) mushrooms, 75 g (3 Ol, 213 cup) chopped raw onion, 2 crushed Empanada tomatoes, 150 g (5 oz, 1 cup) diced and blanched thick streaky (slab) bacon and 100 g (4 oz, 1 cup) black olives. Remove the fat from some bacon rinds, blanch, wipe and use the rinds to line the bottom of an earthenware casserole just large enough to contain the meat and its garnishes.

Mince (grind) 500 g (18 oz) lean boneless pork and season. Add 100 g (4 OZ, 3f4 cup) foie gras to the marinated meat. 45 PaUplettes of beef a La hongrOlse Make an extra-rich butter pastry with 500 g (18 purpose) flour, 300 g (11 OZ, Ill} OZ, 4lf2 cups) plain (a11- cups) butter and 2 eggs and use to line a pate mould, reserving enough for the lid. Cover the bottom with bacon and add half the meat mixture. Cover with a thin layer of bacon and use the remainmg pastry for the lid. Make two holes in the lid and brush with beaten egg.

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