Calfallions with truffle sauce

Ingredients for Calfallions with truffle sauce

Instructions for Calfallions with truffle sauce

To prepare the Calfallions with truffle sauce recipe, please follow these instructions:

When the brown fund is in place, you should make the duck mousse: 1 small bag of thawed ducks cleaned for seniors. Boil in so much red wine that it only covers. Season with salt, pepper from the grinder and thyme. Cool. Run on the blender with as much cold butter as there is liver. Finished .... Keep it cold until it is used.

The medallions are cooked in butter on the forehead. Beware ! They should not have a pretty long time. Rests covered on a plate while the sauce is made. The cleaned oyster hats are chopped roughly and sautéed on the same pan. Madeira is poured and reduced. Then the whip and the brown fund. It all boils softly with stirring, until it begins to level itself evenly. The truffle loose and the chopped truffles are drowned in and finally the duckling mousse.

The leaf celery is peeled on the outside and is cut into lengths and pieces of an appropriate size. Bunches with a 4-6 pcs. In each and wrapped up with a slice of bacon. Placed at the bottom of a saute pan and a little brown fund is poured. Bring for a couple of minutes. Or three.