4 cts
Rilette of holstein 3000 gr. breast of holstein 36 gr. salt 15 pepper 2 garlic 5 carrots 1/2 celery-root Thyme, rosemary, laurel Sourdough bread
Crème of parsley 5 Onions 5 white carrots 5 parsley roots 50 gr. Of butter 1 fennel 2 parsley Clear beef stock (bouillon)
Yellow carrots 2 yellow carrots Rosemary 20 gr. Butter.
Rilette of holstein Vacuum all together, Cook for 20 hours 90C° in a meat grinder 6 mm Spice up with Worchester and Tabasco. Cool down. Whip up for 5 min with a kitchen robot with the butterfly. Slice the sourdough bread on 3 mm. Build up with the whipped rilette like a javanais. Cool down, cut in pieces, bake for 1 min in a dry pan.
Crème of parsley Clean and chop all the vegetables except the parsley. Stew them lightly in the butter. Ad the stock. Cook for 20 min. Finish in thermomix on90 C ° and ad the fresh parsley, mix on full power for 10' Sift and cool down fast.
Yellow carrots Clean carrots whit a brush Vacuum carrots with rosemary, butter, salt and pepper. Steam for 40 ' on 95 C°, cool down, cut in small pieces, bake on one side before serving.
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