A traditional Christmas menu

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I dined in the brasserie of Hotel L’Europe last week and was surprised to be served this classic dish of marble de Foie gras
Here is a similar recipe made with a mousse of Foie gras which was on our menu about 20 years ago
it isn’t difficult!
Further the venison fillet is just so delicious with it lovely rich sauce and just needs popping in the oven for about 15 minutes, then a few minutes rest before serving
and the dessert can be made in advance
Marbré de pigeon et de foie gras
250g foie gras from a block (tinned)
125 g butter
100g Parmaham
12 thin slices of cooked pigeon or duck breasts or even smoked beef
100 g  mousse de canard
Puree the foie gras with the mousse, carefully fold in the creamed butter, season with pepper and fresly ground sea salt
Line a bread tin with plastic foil.
Line the sides and bottom with the parma ham, then make thin layers of the foie gras mousse and the thinly sliced pigeon breast ending with the mousse, lay on some Parma Ham, cover with plastic foil and leave to firm up.
Cut with a good sharp knife when still cold, lay on the plates and allow a few minutes to come up to temparature
Serve with a few grains of salt on the terrine
A small mache salad and a little confit of onions goes well with this
Medallions of stag with Sauce Bordelaise, traditional accompaniments
1 kilo deer or roe deer filet , (rug)
2 glasses of red wine
2 dl olive oil
10 juniper berries
1 teaspoon finely ground bay leaves
salt and black pepper
50 g clarified butter
Prepare the meat, remove any of the fleece (thin white skin)this will help to stop it shrinking
Cook the red wine to a glaze. Allow to cool.
Mix the olive oil the juniper berries, the bay leaf and salt and pepper into the wine
Pour this over the meat and marinade for several hours.
Remove the meat from the marinade and dry well.
Heat the oil in the pan and when hot add the butter. Quickly sear the meat on all sides  set aside
When needed place the meat in a roasting dish and roast in the pre-heated oven for about 15- 20 minutes depending on the thickness of the cut of the meat  at (180°C)
Allow the meat to rest before cutting into thick slices(medallions).

Reserve any cooking juices and add to the sauce.



50 g butter
100gr bacon cut into pieces
250g mushrooms e.g. mousserons
1 dl red wine
1 glass port
3 dl game stock
Melt the butter and fry the bacon in the butter until the juices run, add the mushrooms to the pan and fry until golden brown. Remove from the pan, deglaze the pan with the red wine and port and simmer until the red wine and port is reduced to a third, pour in the stock and leave to simmer slowly on a low heat. Before serving add the mushrooms and bacon to the sauce. Add any juices from the roasting of the meat
Parsnip puree
2 onions
1 kilo parsnip
100g butter
2 –3 dl cream
Cut the parsnips into pieces. Melt the butter in a large pan or casserole and add the onions and the parsnips and fry until they just begin to colour, add the cream and cook on a very low heat until the parsnips are cooked. Stir well to avoid the parsnips catching on the bottom of the pan.
Smash with a fork to a fine puree. Keep warm au bain marie

vegetable garnish
500 g sprouts
50 g butter
2 shallots chopped
Clean the sprouts and cut into each sprout into quarters. Melt the butter in a pan, fry the shallots and sprouts stirring well, add a little water or stock season with salt and pepper and cook until tender but not soft
Prune tart with Armagnac, macadamia nuts and buttermilk ice cream
Serves 6-8
Ingredients:                                                                                             Garnish:
250g prunes without stones                                                         2 fresh figs
Red wine or strong tea to soak the prunes                            100g macadamia nuts
25g soft butter                                                                                                        100g sugar
1 tbsp. Armagnac
2 tbsp. marmalade                                                                              Ingredients buttermilk ice cream:
1 to 2 tbsp. sieved apricot jam                                                                      750ml buttermilk
1 vanilla pod
Rich pie pastry: (pâte sucrée)                                                        250g sugar
150g flour                                                                                                3 egg yolks
75g butter                                                                                                250ml of cream
75g sugar or icing sugar                                                                                     1 tbsp. lemon juice
3 egg yolks
A few drops of vanilla essence
Sieve the flour on a marble slate and add the salt, make a well in the middle and add the remaining ingredients. Knead these ingredients together (without the flour) with the fingertips of one hand.
When a soft paste is formed, clean fingers and mix the flour with the paste with a pallet knife. Knead the dough into a ball, wrap in aluminium foil, leave to rest in a cool place for at least an hour.
Roll the pastry out on a floured cool surface, lay on a flan ring or 22cm pie dish. Place greaseproof paper on top of the pastry and pour on baking beans. Bake in a hot oven (210-220°C) for 10mins.
Remove the beans and the paper and return the tart to the oven for 5 minutes to finish cooking.
Remove the tart case from the form and leave to cool completely.
Soak the prunes a few hours or overnight in red wine or tea, drain well and place in a buttered pan.
Add the Armagnac and the marmalade, cover with buttered paper and place on a low heat to soften.
Allow the mixture to cool, puree to a thick mixture in the food proc essor or chop with a knife.
Spoon the mixture into the form and spread out, cut the figs in slices and place in a circle in the centre of the tart.
Place the macadamia nuts in a pan with a thick bottom, add the sugar and place over a medium heat to caramelise. Turn out onto a lightly greased baking sheet and leave to harden.
Crush the nuts and sprinkle around the edge of the tart. Heat the jam and brush over the figs.
Serve with buttermilk ice cream:
Cut the vanilla pod lengthwise and place in a pan with the cream over a low heat to infuse for 10 minutes. Leave to stand to allow the aromas to optimize.
Beat the egg yolks with the sugar until light and creamy, stir in the warm cream.
Rinse the cream pan with cold water. Pour in the egg cream mixture and stir over a low heat until 85°C, do not boil. Leave to cool well.
Add the buttermilk and scrape out the vanilla from the vanilla pod. Place in the ice cream machine, churn to a creamy consistency and place in the deep freeze until half an hour before serving.

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