To accompany, to raise, enrich, the mustard is essential to very good cook.
In edge of plate, mustard is an ideal complement of savour to all meats, been useful hot or cold.
Mustard raises a vinaigrette sauce. It will accompany with dignity grills and fish.
Whip together all the ingredients (except the chives). Brush the bottom of 4 plates with this mixture. Lay the trout fillets on top.
Finish by brushing the trout with the same preparation. Sprinkle on the chopped chives. Serve with a seasoned mixed salad.
Lay out the cutlets in a hollow dish and cover them with the carrots, onions, white wine, Burgundy brandy, salt, and whole peppers. Leave 6 hours to marinate.
Wash, hollow out and cook the apples in the oven (220°C, th 7-8) with a knob of butter and 2 spoons of water.
Drain and dry the cutlets. Heat the butter in a frying pan and cook the cutlets (the inside must remain pink). Put onto a plate. Keep warm.
Pour the marinate and the vegetables(...)
Heat the oil and the butter together in the pan. Brown the veal chops on both sides (about 10 minutes).
Add salt and pepper and leave to cook for 10 minutes on a low heat.
Remove the chops from the pan and place them in a dish, keep warm.
Put the cream and mustard in the pan. Mix with the cooking juices of the meat. Heat for 2 minutes and pour over the chops.
Steam cook the sliced potatoes. Arrange in a gratin dish.
Prepare a béchamel sauce, by melting the butter and adding the flour. Mix well then pour the milk in one go and bring to the boil.
Then add the cream, the sugar, mustard and the salt.
Top the potatoes with this sauce and leave to cook in the oven at a medium heat for about 10 minutes.
Serve with the croustisoy, pan-fried for about 3 minutes on both sides.
Cook the rice and drain.
Finely chop the figs, the apricots and the walnuts. Crush the coriander.
Mix 50g of butter with the mustard.
Heat the rest of the butter in a casserole. Sweat the chopped onion. Add the chopped fruit, the coriander and the rice. Add salt, pepper and mix well.
Season the shoulder of lamb. Stuff it with the rice stuffing. Tie up. Coat with the butter and mustard mixture. Put into the casserole. Cook in the oven (200°C, (...)
Cook the escallops in the pan over a high heat to well brown them. Season and put them in a hollow greased dish.
Baste them with the Reims mustard, and cover with breadcrumbs. Wet with the butter from the cooking and a few drops of white wine.
Place the dish, covered with tin foil, in a medium oven for 15 minutes.
A few minutes before serving, wet the breadcrumbs with the white wine, and then cover the escallops with the fresh cream and return(...)
Heat the oven to 210°C (th. 7)
Baste the fillet mignon of pork generously with the mustard.
Roll it in the crépine. Salt and pepper it. Put it in the oven; as soon as the meat begins to brown, wet from time to time with the white wine until none is left. At the end of cooking turn off the oven. Add the cream. Deglaze the cooking dish with a soup spoonful of boiling water and serve hot.
Cook the leek in hot water.
Mix the fresh soft cheese, the mixed herbs, and ¾ of the lemon juice, the mustard, the avocado, the salt and pepper.
Put this mixture in the centre of a slice of salmon and roll it. Tie the roll with the leek. Present on the salad leaves, and sprinkle on the remaining lemon juice.
In a bowl beat 2 soup spoonfuls of concentrated sugar free milk, a large spoonful of tarragon mustard, then incorporate some oil, all whilst whisking. At the end add a drop of vinegar.
Sort, scrape and wash the mussels under running water.
Allow the mussels to open over a high heat in a casserole with the chopped shallots, the thyme, the laurel, the white wine, a little salt and pepper.
Remove from the heat, strain. Keep the cooking juices.
Remove the mussels from their shells and dispose in a hollow dish. Keep warm and covered.
Make a roux with the butter and flour. Allow to cook a few minutes over a low heat whilst stirri(...)
Ask your butcher to remove the grease from and to peel the kidneys. Dice them. Remove the extremity of the mushrooms and wash them in water with a little lemon juice. Fry the kidneys, over a high heat, in 30g of butter, but allow them to remain rare. Remove and keep warm.
Throw away the fat from the pan; add the remaining butter, the quartered mushrooms, cover and leave to cook for 5 or 6 minutes. Remove the mushrooms.
Deglaze the cooking juic(...)
Clean the monkfish, remove the spine, the central bone and the skin.
Cut a strip of haddock the length of the monkfish roast and a few centimetres wide.
Slide it into the place of the central bone. Set the slices of smoked bacon on the monkfish and tie up.
Boil, in a casserole, the Muscadet, the water, 50g of butter, the mixed herbs and a few pepper grains. Allow to simmer for 5 minutes.
Pour this stock into an oven dish.
Pre-heat the oven t(...)
Brown the roast on all sides, along with the oil and the onions in a casserole.
Mix the mustard and the fresh cream together, and baste the roast.
Cut the potatoes into large cubes and place around the roast. Cover all with the cider and leave to simmer, with the lid on; for about 2 hours over a very low heat.
A half an hour before serving, turn up the heat and remove the lid to reduce the sauce.
Wash the lettuce.
Pell and slice the onions.
Cut the goat's cheese into cubes.
Prepare a vinaigrette with the vinegar, the oil, the mustard and the onions.
Place the lettuce on the serving plates, and cover with the cubes of goat's cheese. Season with the vinaigrette.
Cook the potatoes in some water, peel them and cut them into rounds, and then fry them in the oil.
Clean the dandelions well and place them in a salad bowl over a bain-marie.
Fry the diced bacon in a little oil and pour onto the salad. Add the fried potatoes.
Heat the vinegar with the shallots, the mustard, the salt and the pepper.
Pour onto the potatoes and toss well.
Wash, dry and slice the endives.
Chop the shelled walnuts.
Crush the Roquefort and mix with the softened butter.
Spread the Roquefort on the slices of bread and cut into small squares.
Prepare a vinaigrette with the mustard, the oil, the vinegar and the salt.
Mix the endives and the sauce.
Present the endives on the plates with the squares of bread and Roquefort. Powder with the chopped walnuts.
Wash, dry and slice the endives.
Chop the shelled walnuts.
Crush the Roquefort and mix with the softened butter.
Spread the Roquefort on the slices of bread and cut into small squares.
Prepare a vinaigrette with the mustard, the oil, the vinegar and the salt.
Mix the endives and the sauce.
Present the endives on the plates with the squares of bread and Roquefort. Powder with the chopped walnuts.
Slice the mushrooms and the shallots. Cut the Ardennes ham into fine slices. Slowly heat the butter in a casserole. Fry the sliced shallots, add the ham, the mushrooms and allow to brown slightly.
Then pour in the fresh cream and bring to the boil. Allow to chill for a few minutes. Then add the egg yolk and the mustard. Homogenize the mixture. Season with salt and pepper.
Cook the pasta, present in the serving dish and cover with the sauce and (...)
Melt the butter, add the flour and cook over a low heat for 2 minutes, without colouring. Add progressively the 2L of poultry stock, mixing with a whisk. Cook for 10 minutes. Add the tarragon mustard, diluted with the fresh cream, and the chopped tarragon. Serve piping hot.
To accompany, to raise, enrich, the mustard is essential to very good cook.