Recipes with Sauterne

Foie gras terrine

Foie gras from duck or goose is picked in small pieces of approx. 2 - 3 cm, veins and bile are removed. Foie gras is marinated for 2 hours at room temperature in sautées, armagnac, salt and green peppercorns. Foie gras is squeezed into a porcelain terrin

Champangesorbet

Boil the sugar with the water until it is dissolved. Bring lemon into a lot of coarse chopped and let the layer get cold. Remove the lemon peel. Add white wine, a deciliter of champagne and lemon juice. Fill a mold and put it in the freezer. Whip egg whites st