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By Collectif

Sous lappellation actuelle de « cocktails dînatoires et amuse-bouche « lÉcole Lenôtre nous suggest de délicieuses recettes de pièces individuelles servies dans des petits contenants sobres, modernes et raffinés. Par exemple, en mini-assiettes : fleur de saumon au radis noir, en verres à vodka : persillé de volaille et foie gras, en cuillères chinoises : tartare de saumon, en coquilles dœuf : brouillade aux fines herbes, en petits pots : compotée de lapereau, en petites coupelles : noix de saint-Jacques et marinière daromates. Egalement des recettes exotiques rapportées dun travel du monde, des buffets informels (anchoïade, tapenade...), des feuilletés, toasts et canapés, des potages et consommés, des recettes de base et aussi des sauces daccompagnement (sauce vierge, rouille...). Une food harmonieuse et élégante qui fait dire à Paul Bocuse que chacun pourra, « grâce à ce livre, mettre les «grands plats» dans de l. a. vaisselle de «poupée»

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Extra info for Cocktails dinatoires et amuse-bouche

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Dice the salmon finely. Keep 20 g for the finish and add the rest to the scrambler. Use an icing bag to fill the egg shells, after washing and disinfecting them (photo no. 1). Cover with the salmon brunoise and decorate with sprigs of dill. * Glossaire p. 158. * Glossary p. 158. Brouillade d'œuf au saumon fumé (en Salmon tartare (bottom left) bas à gauche) ^^ Œuf brouillé aux truffes (en bas à droite) Scrambled egg with truffles (bottom right) Œuf brouillé à l'anchois (en haut à gauche) Scrambled egg with anchovies (top left) Brouillade d'œuf aux fines herbes (en haut à droite) Egg scrambler with fine herbs (top right) Œuf brouillé aux truffes Scrambled egg with truffles VOIR/SEE PHOTO PAGE 59 Ingrédients Procédé Method Ingredients 10 whole eggs 50 g butter 100 g heavy cream Fine salt Freshly ground pepper 80 g truffle Utiliser un Toc-œuf* (photo p.

Ciseler la coriandre fraîche et l'incorporer. Rectifier l'assaisonnement. To make the guacamole, peel the avocados and crush. Add the diced tomato, lemon juice and Tabasco. Chop up the fresh cilantro and mixin. Alter seasoning. Petits dômes et coulis Small domes and coulis Réhydrater et faire fondre la gélatine avant de l'ajouter au guacamole. Répartir rapidement dans les moules Flexipan®, lisser à la spatule (photo n° 1) et conserver au froid. Dresser chaque dôme dans une cuillère chinoise préalablement nappée de coulis de tomate.

Mettre le beurre dans une sauteuse, y verser les œufs battus et cuire sans arrêter de mélanger au fouet. En fin de cuisson, ajouter la crème hors du feu, rectifier l'assaisonnement et laisser refroidir. Ciseler finement la ciboulette, en réserver 10 g pour la finition et ajouter le reste à la brouillade. Garnir les coquilles d'œuf, préalablement lavées et désinfectées, et décorer de ciboulette ciselée (photo n° 1). Use a Toc-œuf* (see photo p. 66 with recipe for chicken's egg lobster caviar) to cut the shells.

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