Chicken
Stuff it with a generous bouquet of fresh tarragon or rub it with a blend
of six crushed garlic cloves with a pinch of coarse salt and a few peppercorns.
Lamb with Anchovy Sauce:
Puree 100 g black olives with 50 g capers and 3 anchovies, 1/2 garlic
clove and 10 cl olive oil. Add 10 cl crème fraîche. Serve with sliced leg of lamb.
Fish
Black sea bream with dry cider: 1 black sea bream weighing 1.5 kg.
500 g button mushrooms.
2 sour apples.
2 shallots.
2 tablespoons heavy cream.
100 g butter.
1/2 litre cider. Salt, pepper.
Gut and scale the fish. Place it in a buttered dish on the finely minced
shallots and sliced mushrooms. Add the cider, salt and pepper and a few dollops
of butter. Place in the oven. Cut the unpeeled apples into quarters and simmer
them in the butter. When cooking is complete, transfer the fish to a warm dish,
strain the juice and deglaze the dish with the cream. Add the cream to the
juice, serve with apples and mushrooms.
Stuffed vegetables
Leftovers from pot roast, leg of lamb, pork roasts, and roasted poultry can be
finely chopped for an excellent base.
F
laky praline apple tart:
1 flaky pastry crust rolled and pricked with a fork.
200 ml cream brought to a boil with a vanilla bean.
2 beaten eggs with 30 g sugar, add the cooled cream.
2 apples cut into cubes rolled in 70 g crushed pralines.
Add cream and apples to crust. Place in the oven.
Some ICS recipes
70
How does your oven work?
