Directions
- 1Start with plenty of butter, add the very finely chopped shallots.
- 2Add a large dose of salt and pepper and let it simmer gently until it almost becomes a compote.
- 3Add the vin jaune from the Jura coasts.
- 4When the alcoholic part has evaporated, add some Port, some Madeira.
- 5Bring the sauce to a light boil and flame with a torch.
- 6Season with a mix of peppers, thyme and unpeeled garlic.
- 7Place the cocotte in the oven at 160°C for 1 hour.
- 8Let it cool and flavor it.
- 9Add veal marrow, chicken fat and all the fat from the foie gras terrines.
- 10The sauce has the right consistency, let's add it inside these copper serving gravy boats.
- 11On the bottom pour some walnut oil, after which it is served in the dining room.
Ingredients
- 1 butter
- 1 cup shallots
- 1 large dose salt
- 1 large dose pepper
- 1 bottle vin jaune
- 1 bottle Port
- 1 bottle Madeira
- 1 pinch mix of peppers
- 1 pinch thyme
- 1 cloves garlic
- 1 cup veal marrow
- 1 cup chicken fat
- 1 cup foie gras fat
- 1 cup walnut oil
Equipment
panwooden spoontorchcocotteovenwhiskcopper serving gravy boats
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