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Escalope of foie gras with honey
Ingredients Goose liver (fresh) — 450 g Savoy cabbage — 500 g Grapes (White) — 250 g Honey — 2 tbsp. vermouth (Noilly Prat (or white port)) — 100 ml Pepper ginger ...
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Strasbourg pie stuffed with goose liver
Ingredients Shortbread dough (ready) — 350 g Goose liver (fresh) — 500 g Pork — 250 g Veal — 250g Truffles — 50 g Madera — 100 ml Cognac — 100ml Kirsch ...
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Chocolate cake
Ingredients For cake Almond (grated) — 125 g Sugar (sand) — 125 g Chocolate ( Black) — 100 g Butter — 85 g Eggs — 4 pcs Cocoa powder — 40 g Cream — 100 ...
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Pate in Landes prescription Jose lemprea
Ingredients Potatoes — 750 g Goose liver (fresh) — 500 g Truffles — 1 pc Butter — 20 g salt Pepper For the sauce Goose liver (fresh) — 100 g Truffles (truffle juice) ...
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Chestnut puree with goose liver
Ingredients Goose liver (fresh) — 400 g Chestnut (fresh) — 600 g Truffles (optional) — 25 g Milk — 1 liter Chicken broth (cube) — 1 pc Cream — 200 ml salt ...
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Foie gras with spices
Ingredients Goose liver (500 g) — 2 pcs Cinnamon — 2 pinches Nutmeg (grated) — 2 pinches Ginger — 2 pinches Carnation — 1 star Pepper (Pink pounded) — 1 tsp. ...
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Soup «vichyssoise»
Ingredients Butter — 75 g onion (chopped) — 350g leek (chopped) — 1.5 kg Potatoes (chopped) — 750g Chicken broth — 3.5 L Cream — 284 ml salt Pepper To decorate ...
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Meat broth (base)
Ingredients The bones of beef — 2 kg onion (with skin) — 300 g Celery (chopped) — 2 sticks Carrots (chopped) — 250g bay leaf — 3 pieces Pepper (black dots) — 2 ...
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Chilled almond soup
Ingredients Almonds — 200 g Olive oil — 200 ml Garlic (pressure) — 3 cloves Vinegar ( sherry) — 1 tsp. salt — 2 tbsp. The ice (cubes) — 8 Grapes (black, stoned ...
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Vegetable Broth (base)
Ingredients Carrots (large, chopped) — 2 pcs Pasternak (root) (large, chopped) — 2 pcs onion (medium size, finely chopped) — 4 pcs Celery (chopped) — 12 sticks Bay Leaf ...
