Stuffed poultry ballotine, glazed vegetables, parsnip purée and foie gras sauce

Description

It’s a poulty ballotine stuffed with foie gras, paris mushroom, smoked bacon and white
bread . Accompagnied with a parsnip purée and glazed végetables meting and shiny and slighty caramelised note . Served with a foie gras sauce creamy and tasty

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Recipe

Farce :
chop the shallots
cut the bread and foie gras into small cubes
chop the breast into small pieces
chop the mushrooms and parsley
Fry the bacon lardons.
Add the shallots and sweat them.
Flambé with cognac, add the mushrooms and cook until the liquid has evaporated.
Leave to cool, add the remaining ingredients and set aside.

Poulty ballotine :
Debone the breasts and set aside the trimmings.
Open the breasts like a book, stuff them, roll them into ballotines
and steam hem.
Brown them when ready to serve and reheat them in the oven.

Parsnip purée :
boile parsnip and mix them

Glazed végetable :
peel , chop and glazed seperately végetables
foie gras sauce : Mix the diced foie gras with the softened butter and set aside in a cool place. Brown the poultry trimmings, add the chopped onions and fry.
Flambé with cognac, deglaze with white wine and reduce until dry.
Moisten with the brown stock, reduce again. Whisk in the foie gras butter.

Decor :
Slice the chestnuts with a mandolin.
Spread them out on baking paper and dry them in the oven at 180°C