Recipes with Calves sky

Chateaubriand Sauce (Sauce Chateaubriand)

The chopped charlots, a small branch of thyme, a pair of laurel leaves, the crushed mushrooms and the white wine come in a saucepan. When the wine is almost inoculated, the calf cloud comes in the saucepan and you reboil the contents until there is only 125 gr

Celery purée, wild pig jaw braised in dark beer and stuffed wild boar Tenderloin in herb breadcrumbs

Celery is boiled in water with salt. The cream is reduced and the garlic baked in the oven until tender. White onions are blended with celery and cream add a little at a time. Keep warm until serving Wild boar JAWS: Boil slowly for 2 hours until meat is ten