In Puisaye, Yves-Marie Le Bourdonnec, the former star of the Parisian butcher’s shop, is making a happy return to basics. Inspired by local heritage, these three specialties celebrate an assumed Franchouillard gastronomy.
Veal rolls
For 4 people :
Preparation: 1 hour.
Cooking: 30 to 40 minutes.
Ingredients :
- 4 veal cutlets
- 200g pork loin
- 200g minced veal
- a slice of belly
- a red onion
- a glass of white wine
- a tomato
- parsley
Cut very finely 4 veal cutlets of 150 g each.
Make a stuffing with 200 g of pork loin and 200 g of ground veal, add half a red onion cut into small cubes and a little chopped parsley, salt and pepper.
Form 4 balls of 100 g.
Wrap the stuffing in the escalope in the shape of a ball, surround with a slice of ventrèche, tie the whole thing in a star.
Brown the paupiettes in a casserole dish with (salted) butter, brown the other finely chopped half red onion, add a tomato and a glass of white wine and cook the
any 30 to 40 min. Serve with rice.
Pig’s feet with Sancerre
For 4 people
Preparation: 3 days (salting), 2 hours (broth), 1 hour implementation
Cooking: 6 hours
Ingredients :
- 4 pig’s feet
- A bouquet garni
- 300 g rind
- 100g shallots
- A bunch of parsley
- White Sancerre
Make a brine with coarse salt and a vegetable concoction. Put 4 pig’s front feet in brine for 3 days.
Put the pig’s feet in clear water to desalinate overnight.
Make a broth with a bouquet garni, 300 g of rind, and a few pig bones. Cook the feet in the broth very gently for 6 hours.
Break up the stalks in a dish, removing all the bones by hand, add 100 g of finely chopped shallots, 1 bunch of chopped parsley and 2 glasses of white Sancerre.
Put the stuffing obtained in a flat container to a thickness of 2.5 cm, leave to set overnight in the refrigerator.
Cut the frozen stuffing into strips and grill in the oven for 3 to 4 minutes. Serve with a warm potato salad.
Shoulder of lamb confit with Pouilly-Fumé
For 4 to 5 people
Preparation: 30 mins
Cooking: 6 hours
Ingredients :
- A shoulder of lamb
- 6 garlic cloves
- Espelette pepper
- sprigs of thyme
- Pouilly-fumé
Prepare the shoulder by removing the paddle, keeping the mouse bone. Return it to a casserole. Add 5 or 6 crushed garlic cloves, salt, pepper, Espelette pepper, and two sprigs of thyme. Cover everything with a bottle of Pouilly-Fumé. Put in the oven at 110° for 5 to 6 hours.
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