Fiche technique: meetings 22.11 and 25.

11:
Beef Wellington: including crepes, duxelles, chicken mousse and puff pastry.
Ingredients per 4 people:
1. 600g beef for roast,
2. foie gras, and truffles in slices,
3. puff pastry and egg wash,
4. crepes: four (T55/Manitoba), milk, 1 egg, salt, pepper, chopped fine herbs, and
beurre noisette.
5. duxelles: 400g white mushrooms (champignons de Paris), chopped garlic and
shallots, chopped parsley, butter, salt and pepper.
6. 200g chicken mousse: 150g chicken breasts, 1 egg white, 70-90ml whipping
cream, salt and pepper
Preparation:
1. Beef: Trim beef, cut it in the middle like a letter envelope, season with salt and
pepper, stuff with foie gras and slices of truffles, ficeler with string to keep a nice
form, color it and roast for 10 min in a hot oven (180 centigrade). Take it out and
cool it down. Take off the string.
2. Duxelles: chop mushrooms with knife or in food processor, chop garlic, shallots
and parsley. In a hot frying pan put butter then garlic and shallots. They have to
color a little. Add a pinch of salt, then mushrooms. Stir, lower the heat and let it
cook. At the end and parsley, taste and season. Let it cool.
3. Crepes: mix all the ingredients. Make sure that there are no lumps. Heat well
frying pan, add a little of oil and pour on the crepe mixture. Let them cool.
4. Chicken mousse: Put the chicken breasts in food processor; add a pinch of salt
and one egg white. Mix it till the mixture starts to become a ball. Stop the food
processor. Turn it on slowly adding cream. Stop when the mixture starts to
become a ball. Take it out of food processor. Taste in boiling water, season.
Assembling:
1. Mix duxelles with chicken mousse and spread it on crepes.
2. Wrap beef in crepes, and then wrap it in puff pastry.
3. Cover with egg wash. Make two chimneys to evaporate juices.
4. Put in a very hot oven (200 centigrade) 20-30 min for medium rare.
5. Let it rest for few minutes in a warm place, open oven will be perfect.
6. Serve it as a whole on a plate, cut it at the table.
Poached eggs with automne/winter salade:
Ingredients:
Eggs (one or two per person), red, green, and yellow peppers, courgets/zucchinis,
eggplants, broccolis, chicories, oil of olive, mustard, vinegar, salt and pepper.

Preparation:
1. Roll peppers in oil of olive and put it in hot oven (180 centigrade) for about 40-45
min. Once ready, skin them and cut in slices. Reserve for assembling.
2. Cut zucchinis and eggplants in slices dispatch them in heat proof dishes, sparkle
with oil of olive, salt and pepper, and then put them in the oven with peppers.
3. Cut chicories in four. Blanche them in boiling water for 3 min. Dry them, dispatch
in heat proof dish, sparkle with oil of olive, salt and pepper, and then put them in
the same oven as peppers, eggplants and zucchinis.
4. Important notice: all these products have different time of grilling, so we have to
check how they grill.
5. Cut broccolis in smaller flowers. Cook them in boiling salted water, keep them
crunchy. When ready, cool them in cold water. Reserve them for assembling.
6. Once all the vegetables are grilled, assemble them on a heat proof platter.
7. To poach eggs, we need fresh eggs (as fresh as possible), water, white vinegar,
and middle size pot. Bring water with vinegar to the point of simmer, of the
pot. Brake eggs and pour them delicately in simmering water. To make sure that
they will not stuck to the bottom; you can stir the water just before you put the
eggs in. Once the eggs are in the water use ecumoire/slotted spoon to bring the
egg white around egg yolk. It takes more or less 2-3 min to cook the egg. Check it
with you clean finger. Cool them in cold water and cut the excess of egg white.
Reserve for assembling.
8. Vinaigrette: mix mustard with vinegar, and then stir it slowly adding oil of olive.
As an end product, you should have a nice emulsion. Add salt and pepper to taste.
Assembling:
1. Reheat vegetables on the platter in the oven, reheat broccolis and poached eggs.
Decorate vegetable platter with green, hot broccolis and poached eggs. Pour the
vinaigrette on the salad and serve it hot.