Main courses

Recipes

Pineau Sauce with truffles

Gratinée charentaise (onion soup)

Barbezieux hen garnished with truffles

Usefull Tips:

Always be very delicate when using truffles which are not always intented for the same purpose.
Always use the juice of single sterilisation preserved truffles. Do not through it awy, it contains the essential aromas.
You should allow 10 to 12gr per person.

Pineau Sauce with truffles

Ingrédients:
50 gr of truffles shallots 1 bottle of rosé Pineau	1/2l of veil stock (lié) 50gr of butter salt, pepper

Firstly, lightly grill the shallots finely sliced with a bit of butter.
Before they are golden, moist them with Pineau and reduce the liquid until hardly any is left. It must not be caramelized, but must still reduce.
A ce moment, ajoutez le fond de veau et laissez-le cuire à petit bouillon for quater of an hour. Salt, pepper.
Place the grossely mashed truffles in a vegetable cooker. Pour the sauce over it, add the butter in small pieces. Cover and leave the truffles to cook this way.

Gratinée charentaise (onion soup)

Ingrédients:
80 g of truffles 80 g of onions 150 g of grinded gruyère cheese 4 slices of bread 1L of good stock salt, pepper	60 gr of butter 30 gr of goose fat 3 gr of sugar 2 eggs 2 liquor glasses of Cognac

Heat up the grease and add the onions finely sliced, let them become golden red over a very low fire.
Saupoudrez withthe sugar and stir well to glaze the onion. remuez pour bien glacer l’oignon. Pour in a sieve to eliminate the fat.
In a soup dish suitable for the oven, brake the eggs, whip untill like an omelet and add the Cognac. Boil the stock for 10 minutes with the onions and then add to the soup dish while stiring.
Add the slices of bread, pepper, salt, grinded cheese. Leave to grill in the oven for ten mminutes.
GRin the truffles over the dish, cover up for 3 minutes and serve.

Barbezieux hengarnished with truffles

Ingrédients:
50 g of truflfes 1 chicken for roasting	½ glass of Cognac salt, pepper

Cut large slices of fresh truffles, insert them between the skin and the flesh as well as in the fat parts of the poultry.
Wrap the poultry in a towel and leave it somewhere cool for 24 hours. Salt, pepper.
Place in the oven and cover with sauce occasionaly. Cook the poultry until it is crisp on the outside but rosy to the bone. When it is cooked, take it out of the oven and degrease the sauce with Cognac (idealy the Cognac should have been flavoured with a truffle for ten days). The truffle used for the Cognac will be grated over the sauce.

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