recette gastronomique, recette de cuisine
recettes gastronomiques, recettes de cuisine gastronomiques

Recipe: Supreme of Pintade Fermiere with Cream of Munster and Roast Pear

recette de cuisine francaise, Recipe: Supreme of Pintade Fermiere with Cream of Munster and Roast Pear

recette gastronomique - recette de cuisine française  Ingredients to serve 6 people
Préparation : 45 min  recette gastronomique - recette de cuisine française  Cuisson : 4 hour
3 farmhouse guinea fowl
4 carrots
3 onions
Sprigs of parsley and thyme, and bay leaves
3 firm William or Abatte pears
50 g (1.77 oz.) butter
Castor sugar
Olive Oil
3 shallots
Girolle or shiitake mushrooms
Salt and pepper
Filling
200 g (7.05 oz.) white meat from fowl
1 egg
1 egg white
5 cl (1.6 fl. oz.) of fresh single cream
150 g (5.3 oz.) button mushrooms
10 g (0.35 oz.) butter
Sauce
15 cl (5.07 fl. oz.) fresh single cream
150 g (5.3 oz.) ripe Munster.


recette gastronomique - recette de cuisine française  List of necessary utensils: 1 boner, 1 chopping board, 2 saucepans, 1 strainer, 1 conical fine-mesh strainer, 1 slicer, 1 frying pan, 1 mixer, 1 fine linen cloth, 1 fish filleting knife, 1 piping bag, 1 smooth nozzle, plastic food wrap, 1 steam-cooker, 1 whisk, 1 potato peeler, 1 melon scooper.


Preparation

recette gastronomique - recette de cuisine française  Remove the Supremes and thighs from the poultry (detach them completely). Brown the carcasses in the oven (for about 30 minutes at 230°). Transfer into a large saucepan, add the deglazed juice from the roasting tray, cover well with cold water, roughly chop and add the carrots and onions and add the herbs.
Bring to the boil and allow to simmer for 3 hours. Strain, then strain again using the fine-mesh conical strainer and reduce to ¾.

recette gastronomique - recette de cuisine française  Finely slice the mushrooms and stir-fry in the frying pan with the butter. Trim the white poultry meat, cut into large chunks and mix with the eggs and cream. Season then add the finely sliced mushrooms, after drying them with a fine linen cloth.
Make a deep cut along the total length of the Supremes using a fish-filleting knife. Fill them with the mousse using a piping bag and smooth wide-mouthed nozzle.
Roll each supreme in food wrap and steam-cook gently for about 15 minutes. Set the thighs aside to be used separately.

recette gastronomique - recette de cuisine française  Cut up the Munster cheese and mix the cream, reduced poultry stock and pieces of Munster together. Cook for a few minutes then blend in the mixer.

recette gastronomique - recette de cuisine française  Peel the pears, being careful to protect the stalk. Cut in half lengthways and remove the core using the melon scooper. If they are too hard, steam-cook slightly before coating with the clarified butter and sprinkle with a small amount of sugar. Cut them into a fan shape and cook completely in the oven.

recette gastronomique - recette de cuisine française  Slice each supreme and dress on a bed of mushrooms fried in a small amount of olive oil and finely chopped shallots.

The words or expressions in bold type are defined in the "Gourmet Lexicon".


My Tip: Ideally, only the sauce and mushrooms for the filling should be prepared beforehand.


  Anny Zipmayer  recette de cuisine gastronomique, recette de cuisine francaise  20 rue des fleurs  recettes de cuisine gastronomique, recette de cuisine francaise  F 68420 EGUISHEIM  recette cuisine gastronomique, recette de cuisine francaise  téléphone : +33 (0) 3 89 29 08 41  recettes cuisine gastronomique, recette de cuisine francaise  email : anny@annyzipmayer.com  recette de cuisine francaise, recette de cuisine francaise  © 2010-2011