Peel the mushrooms and leave them whole. Cook with a glass of water, a little butter and lemon juice. Keep the cooking juices to one side.
Prepare a stuffing by chopping the fresh pork, veal fillets, green olives, shallots, garlic, sprig of parsley, salt, pepper, a little nutmeg.
Bind with the two whole eggs. Flavour with the Armagnac.
Add the button mushrooms and sliced cep or porcini mushroom. Form a ball, stuff the pullet, and sew up the opening. Put the duck fat in a pan to melt. Add the small onions, quartered carrots, bacon and finally the pullet. Fry slowly.
When the pullet is well browned on all sides, moisten with the cooking juices from the mushrooms.
Cover the pan and allow to cook gently, turning occasionally, for about 1 hour and 40 minutes.
To check if the pullet is done, prick the thigh, the juices should be translucent, otherwise extend the cooking time for a few minutes.
Serve hot with the pan juices, potatoes and some fried porcini mushrooms.
GRAPE JUICE SYRUP AND FOIE GRAS
Pour the grape juice into a saucepan, add the sugar, bring to the boil, add ten fresh grapes and let reduce to a creamy consistency. Sieve and then keep warm in a bain-marie. Add the rest of the grapes (preferably peeled).
Cut 1.5 cm slices of foie gras, cover with flour and sauté dry (without
fat) in a very hot pan. Season with salt and pepper, turning quickly after browning. Remove from the heat quickly to avoid too much fat melting.
Brush the top of the foie gras with the reduced syrup.
Garlic cream :
Peel and blanch the garlic: dip into a pan of boiling water, boil for 2 minutes, drain and repeat the operation a second time. Season.
Bring the cream to the boil in a saucepan, add the seasoned garlic and cook for 5 minutes, whip until there is a lot of foam on the surface. Whip just before serving.
Finely chop the shallot, mix ¼ vinegar with ¾ of walnut oil, season and add the shallot.
Mix together chervil, parsley and rocket leaves. Season with the vinaigrette.
Toast slices of brioche bread in the toaster, cut in half lengthwise
Pour syrup and grapes on the bottom of the plate, place the slice of foie gras on the sauce.
Add drops of garlic cream foam around the plate.
Place the herb salad harmoniously on the plate, along with a slice of brioche bread and serve.
Dilute the half cube of chicken stock in 200 ml of hot water. Peel and chop the shallots.
Heat the butter and oil in a skillet and brown the rabbit pieces.
Add the shallots and stir until slightly golden. Add the chicken stock, salt and pepper, half cover and simmer for 30 minutes.
After this time, add the Marie Hot mustard and cream to the pan,
Stir with a wooden spoon to mix well, adjust the seasoning to taste and sprinkle with chopped parsley.
Continue cooking for 15 minutes and serve immediately with fresh pasta for example.
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