Quatre Techniques astuces Pour améliorer Votre Truffe Blanche
184.00 $
Published date: 2025/01/15
- Location: 15053, Garden City, New Hampshire, United States
Purée aux Croûtons. - Cuire 400 grammes de pois cassés avec : 1 litre d’eau, 1 morceau de crosse de jambon, 10 grammes de sel, et une Mirepoix composée de : 60 grammes de lard de poitrine en dés, et blanchi ; 1 demi-carotte, 1 demi-oignon, le vert de 3 poireaux, une brindille de thym et un fragment de laurier. Velouté Isoline. - Cuire, dans 1 litre de Velouté de volaille clair, une volaille pesant, toute désossée 550 à 600 grammes. 2o Hacher séparément : 350 grammes de blanc de volaille ; 200 grammes de champignons cuits ; 200 grammes de langue à l’écarlate ; lier chacun de ces éléments avec quelques cuillerées de Velouté très réduit.
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