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preparation of terrine de foie gras d'oie
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作り方は前回と同じ
The method to make the terrine is the same as before
This time I followed another method to bake.
That is...... .bake the whole thing around 80℃ for 8-10 minutes, then place in a terrine dish and press it overnight.
フォアグラはやはりレバーであるから血管やすじなどがある、それを先ず取り除く
塩胡椒をして、コニャックと白ポートワインを注いでマリネする
オーブンでバンマリー(湯煎)75℃で35分間、55℃で10分焼く
Foie gras is after all liver, so remove the most visible vein at first.
The foie gras might get broken into pieces, but do not mind it,
this way get marinated better.
Season with salt & pepper and white port wine & Cognac, and marinate the foie fras at least 4 hours in cool place.
Place the terrine in oven au bain marie 75℃ 35 minutes, and then 55℃ 10 minutes.
by moulegai | 2007-12-27 23:58 | ジビエ gibier | Trackback | Comments(0)

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free range chicken with herbs & lemon mustard sauce
light & crispy outside and mushy inside fried potatoes
by moulegai | 2007-12-27 20:28 | Trackback | Comments(0)