... with truffle and oak toast, scented moss.
Need to get some quails to give this recipe a try.
|-- Quail Jelly --|
|2 7/20 kilograms Quails; heads and entrails removed|
|65 grams Oil, Grapeseed|
|65 grams Butter, Unsalted|
|100 grams Shallot; finely sliced|
|20 grams Star anise|
|750 grams Reserved Chicken Bouillon|
|2 grams Peppercorns, Black|
|77 1/2 grams Madeira|
|12 grams Chervil Leaves and Stems|
|12 grams Parsley Leaves and Stems|
|6 grams Tarragon Leaves and Stems|
|2 1/2 grams Armanac|
|2 grams Leaf Gelatine; 170 bloom|
|-- Langoustine Cream --|
|500 gram Langoustine Claws, Heads, Mid-gut (liver)|
|100 gram Shallot; finely minced|
|700 gram Wine, Dry, White|
|340 gram Cream, Double|
|250 gram Milk, Semi-Skimmed|
|50 gram Celery; finely sliced|
|40 gram Carrot; finely sliced|
|20 gram Shallot; finely sliced|
|5 gram Peppercorns, White|
|5 gram Coriander Seeds|
|10 gram Parsley Leaves|
|10 gram Chervil Leaves|
|10 gram Tarragon Leaves|
|1 gram Basil Leaves|
|6 drops Tabasco sauce|
|10 drops Lemon Juice|
|2 3/5 gram Leaf Gelatine; 170 bloom|
|-- Pea Mousse --|
|1 kg Frozen Peas, Birds Eye|
|7 gram Leaf Gelatine; 170 bloom|
|50 gram Whipping cream|
|11 gram Salt|
|-- Foie Gras Parfait --|
|100 gram Shallot; finely sliced|
|3 gram Garlic; minced|
|15 gram Thyme Sprigs; tied with string|
|150 gram Madeira, Dry|
|150 gram Port, Ruby|
|75 gram Port, White|
|50 gram Brandy|
|300 gram Foie Gras; trimmed weight|
|100 gram Chicken Livers|
|18 gram Salt|
|2 gram Nitrite Salt|
|240 gram Egg|
|300 gram Butter, Unsalted; melted|
|-- Fig Tuiles --|
|300 gram Figs, Fresh|
|200 gram Figs, Semi-dried|
|1 gram Coriander Seeds|
|1/2 gram Cumin Seeds|
|1/2 gram Pepper, Black, Mignonette|
|1 gram Nutmeg|
|1 gram Star Anise|
|200 gram Port, Red|
|5 gram Vinegar, Sherry|
|3 gram Salt|
|100 gram Maltodextrin DE19|
|-- Truffle and Oak Butter --|
|65 gram Truffle, Black; Fresh Perigord, minced|
|40 gram Butter, Unsalted|
|60 gram Cream, Double|
|1/2 gram Oak Extract|
|1 gram Salt|
|1/2 gram Pepper, Black|
|-- Oak Film Base --|
|1 1/4 gram Oak Extract|
|1 1/4 gram Oak Moss Extract|
|3 3/4 gram Glycerine|
|225 gram Water, Deionised|
|7 19/20 gram Maltodextrin DE8|
|8 11/19 gram TIC gums alginate 488T|
|3 2/11 gram FMC biopolymer viscarin TP389|
|3/25 gram Aspartame|
These are the preparation details.
Using a powerful mincer or food processor, grind the quails and set aside.
Heat a small amount of grapeseed oil in the pressue cooker until very hot, the fry the quail meat until browned. If the wpan gets too hot, deglaze with a little water. Remove the quail from the pan, draij, and set aside.
Add the butter, shallots and crushed star anise to the pressure cooker and cook on a medium heat, deglazing from time to time, until the shallots are caremelaised.
Retrun the quail meat and cover with the chicken bouillon, topping up with water if needbe. Seal the pressure cooker, bring to full pressure and cook for 2 hours. Remove from the heat and let cool before opening. Skim the fat from the top and pass through a
Private recipe so as not to break copyright.
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