Truffled white pudding with chanterelles

Truffled white pudding with chanterelles
  • Serves: 0 People
  • Prep Time: 15 min
  • Cooking: 20 min
  • Difficulty: medium
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Truffled white pudding with chanterelles

Ingredients

Directions

  1. ### Preparation ###
  2. Remove the skin from the white pudding and brown it in a non-stick pan without adding any fat. Cut them into slices and set aside.
  3. Peel and mince the shallots. Clean the chanterelles.
  4. Make them come back with the shallots in the olive oil until they no longer make water.
  5. Pour in the white wine and let reduce by half.
  6. Add the slices of white pudding, cook 1 to 2 minutes. Rectify the seasoning and serve.

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Fillet of beef truffled with foie gras



  • Serves: 0 People
  • Prep Time: 20 min
  • Cooking: 15 min
  • Difficulty: medium

Fillet of beef truffled with foie gras

Ingredients

Directions

  1. ### Cooking ###
  2. Preheat the oven to 240 ° C (th.8)
  3. Take a dab of fat coating the foie gras and spread it in a dish.
  4. Chop the truffles and reserve the juice.
  5. Put half of the chopped truffles under the bard of the nets, arrange them in the dish.
  6. Bake the dish and let it roast for 10 minutes.
  7. Remove from oven, take out meat, wrap in foil.
  8. Reduce the chopped shallots with wine by two-thirds.
  9. Pour the sauce of the dish into the saucepan containing the reduction of shallots.
  10. Add the cognac to the baking dish, flame and pour into the saucepan, then heat gently.
  11. Add the remaining truffles, salt, pepper and let heat slowly.
  12. Grill slices of bread.
  13. Remove the unmelted bards, cut the slices of fillet equally. Then put each part on the hot plates, with mushrooms and shallots.
  14. Top with sauce and serve with the foie gras (cut in equal parts) on the toast.
  15. ### Wine pairing ###
  16. un Sautern