Lagrange Elegance Notice page 39

LA PIERRE BOURGUIGNONNE
(For
6
Ingredients: 250g of veal kidneys – 250g of loin of veal – 250g of
rib eye steak – 250g of veal liver – 250g of pork liver – salt, pepper,
shallot vinegar 1/4 liter of chicken stock – red wine and 5 cloves.
Cut the various meats into thin slices, mix them in a salad bowl with
salt, pepper and shallot vinegar. In another recipient, mix the chicken
stock with cl of wine and the cloves (let this preparation sit for at
25
least 30 minutes so that the flavor of the cloves goes in). Cook the
meat. Spoon some bouillon onto the meat just before serving it.
LA PIERRE DES ILES
(For
6
Ingredients: 400g of monkfish – 1 can of pineapple chunks – 400g
of sole – 4 kiwis – 2 limes – 1/2 glass of rum liqueur.
Mix the thin slices of fish with the fruit cut into cubes in a salad
bowl. Add the lime juice and rum. Let macerate for
Cook in small portions.
people)
people)
minutes.
30
Ingredients: 900g of rack of lamb – 1 small can of corn – 2 turkey
escalopes – 1 small can of pineapple chunks – 4 tomatoes – salt,
pepper, vegetable oil, paprika.
Cut the rack of lamb, escalopes and tomatoes into thin slices. Mix all
of this in a salad bowl with the corn and pineapple. Season with salt,
pepper, paprika and to
2
LA PIERRE NORVEGIENNE
Ingredients: 350g of fresh salmon – 2 jars of lumpfish eggs – 350g
of sweet smoked herring – chopped parsley – 350 g of sole – 2 small
glasses of vodka.
Cut the fish into thin slices and mix them in a salad bowl with
the lumpfish eggs and chopped parsley. Sprinkle the preparation
with vodka and leave to macerate for
pieces of fish on the stone. Accompany with pieces of toast with
fresh salted butter.
39
E N G
LA PIERRE MAÏS
(For people)
6
spoonfuls of oil. Cook in small portions.
3
(For people)
6
minutes. Cook the small
30