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French Christmas Menu

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miss Brittany

Joined: 15 Nov 2020
Posts: 14

PostPosted: Mon Dec 13, 2020 3:43 pm    Post subject: French Christmas Menu Reply with quote

First starter: Millefeuille of foie gras with celeriac and apple, mixed salad
Hot starter: Scallop with cep cream
Main course: Venison with roasted pears and cranberries

Milefeuille of foie gras with celeriac and apple, mixed salad

Ingredients for 6 people:
200g of green apple
350g of celeriac
600g of raw foie gras
15cl of balsamic vinegar
60g of mixed salad
1 bunch of chervil
1 bunch of chives
1 litre of sugar syrup (1 litre of water, 300g of sugar)
French dressing

1. Peel the apples and the celeriac and cut into slices of about 5mm.
2. Crystallise the apples and celeriac for one hour in the sugar syrup without cooking.
3. Drain and bake at 100 C
4. Cut the foie gras into escallops and fry.

1. Place a few slices of apple and celeriac on a plate.
2. Add an escalope of foie gras to each plate.
3. Cover with more apple and celeriac and finish with a little escalope of foie gras.
4. Deglaze with the balsamic vinegar.
5. Prepare the mixed salad with chervil and chives and serve it with the millefeuille of foie gras.

Scallops with cep cream

Ingredients for 6 people:
2kg of scallops
1 kg of ceps
6 brick leaves
50cl of groundnut oil
600g of cream
200g of potatoes

1. Open the scallops and wash them
2. Clean the ceps and fry the caps in groundnut oil.
3. Chop the stalks, mix with cream, cook then grind the mixture.
4. Fry the scallops
5. Put the scallops and the fried caps of ceps in the brick leaves.
6. Bake for 6 minutes at 200 C.
7. Peel the potatoes, cut them into thick slices and boil for 10 minutes in salted water.
8. Drain and fry in butter.

1. Place the potatoes on a plate.
2. Add a brick leaf with the scallops and ceps on the top.
3. Pour the cep cream over the top and serve immediately.

Venison with roasted pears and cranberries

Ingredients for 10 people
1.8 kg of venison fillet
10 pears
40g of cranberry jam
150g of cranberries
10g of pepper

Ingredient for the venison sauce
150g of onions
100g of carrots
40g of celery
1 bay leaf
15cl of red wine vinegar
1.5l of veal stock
3 peppercorns
200g of single cream
3kg of venison carcass
40g of cranberry jam

Preparation of the venison fillets
1. Peel the pears, cut them into half and poach in the syrup.
2. Butter them and cook for 10 minutes at 150 C.
3. Decorate with the cranberry jam.
4. Cut the venison fillets into small pieces like hazelnuts and fry them with butter.

Preparation of the sauce
1. Cut the carrots, onions and celery into thin slices
2. Fry for a few minutes in butter and add the venison carcass, vinegar and cranberry jam.
3. Reduce, pour in the veal stock, ad thyme, bay leaf, parsley and peppercorns.
4. Reduce again and skim.
5. Strain the sauce and mix it with the cream.

1. Garnish a dish with the hazelnuts of venison.
2. Pour the sauce and decorate with chervil and chives.
3. Add peppers and serve with the roasted pears.
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