Autumn Fragance

Ingredients

 

Parfum d'automne

 

* Lamb Cutlets

* Mixed vegetable for wok (romanesco, sliced orange and white carrots, beans, small cauliflower heads, etc)

 

Debic Fry & Roast

 

* Broccoli Mousse

* 500 gr broccoli purée

* 200 gr poultry stock

* 300 gr Debic Végétop

* 250 gr pasteurised egg white

* Salt, pepper and nutme

 

Game Sauce With Foie Gras

 

* 8 dl game stock

* 200 gr foie gras

* 2 dl Debic Tradition Plus

 

 

Preparation

 

Reduce the game stock by half. Add the foie gras and leave to simmer. Mix and pass through a finely-meshed Chinese strainer. Add the Debic Tradition Plus and leave to cook for a few moments.

Cut the crown of lamb into cutlets. Briefly seal them in the Debic Fry & Roast, seasoning as necessary. Place the cutlets on pre-warmed plates, on a bed of vegetables lightly sautéed in a wok at a very high heat. Pour the sauce around the preparation.

Heat the broccoli purée, the Debic Végétop, the poultry stock and the herbs until boiling point. Allow to cool to 60°C, add the egg white and shake the culvert well. Pour at 65°C into a small glass.

Done