eRESTAURANT NFC

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  La recette du restaurant CHEZ NOUS
  14 bis Boulevard de la Cité
  87000   Limoges

  Tel.   +33 5 55 33 67 833

 

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  Web:   http://goo.gl/fqr9ib

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The Chef

The Chef

The recipe (Terrine Stuffed Beef cheek with foie gras)

Ingredients ( terrine of 12 shares)

The preparation

Cyril Deshuraud

(Cyril Deshuraud)

  Former candidate for the TV show M6 (Come dine), Cyril Deshuraud opened his restaurant in Limoges

1kg limousine beef cheek

(1kg de joue de bœuf de viande limousine « parée » par votre boucher)

1 bouquet garni (aromatic herb)

(1 bouquet garni (herbes aromatiques))

 
 

200 gr of foie gras (Seared)

(200 gr de foie gras ( mi-cuit ))

 

For the sauce (3 boiled eggs, 50g gherkins,3 shallots)

(Pour la sauce (3 œufs durs, 50gr de cornichons ,3 échalotes ))

1 handful of chives

(1 poignée de ciboulette)

 

30g capers

(30gr de câpres)

30cl colza oil (or grape seed oil)

(30cl d’huile de colza (ou huile de pépin de raisin ))

 

Step 1

(Etape 1)

  Cheeks cut into 4 pieces. Fry them in a pan until browned. Wet height and add the bouquet garni. Cook for at least an hour from 2:30 to see more (depending on the size of the pieces). Make sure the meat is well covered with water during cooking.

Step 2

(Etape 2)

  When the meat is crushed and stands out well between two fingers is cooked. Drain keeping the liquid. Set aside meat, cool and crumble before it freezes. Although salt and pepper and add the chopped chives with scissors

Step 3 (mounting the dish)

(Etape 3 (montage de la terrine ))

  Arrange 2 cm at the bottom of the bowl of meat and slices of foie gras mi-cuit covering the entire surface. Alternate again with a layer of meat and even with foie gras and finish with the meat, leaving a cm from the edge of the bowl. Pour the cooking liquid until height of the pot, it will serve as a binder to glue the food.

Step 4

(Etape 4)

  For the sauce together all ingredients and mix, add a little vinegar if necessary, and extend oil if too thick.

Serve chilled but not iced.

(Servir frais mais pas glacé.)

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      .
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  The information contained on the web pages of eRESTAURANT NFC accepts no company Delenate Agency. For more information please to consult the terms and conditions on our WebSite www.e-restaurantnfc.com

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