Anne-Sophie Pic’s Richelieu pudding
Ingredients
Instructions
60g Flour
200g Unsalted butter
12.5 cl Milk
2 eggs
1 White
200 g Mixed pike meat
Salt
For the Nantua sauce and the mushroom garnish:
- 20 cl Liquid cream
- 100 g Button mushrooms for the sauce
- 200 g Brown button mushrooms for garnish
- 35 g Butter for the sauce
- 25 g For the filling
- 25 g Crayfish butter
- 15g Flour
- 33 cl Milk
- 5 cl Grape seed oil
- Salt
- Pepper
- Make the sausages: break the eggs, separating the whites from the yolks.
- In a saucepan, bring the milk and 50 g of butter to the boil, for in the flour and cook.
- Leave to cool and stir in the egg yolks.
- Mix this sauce with the pike meat then refrigerate for 15 minutes.
- Add the diced butter and mix again. Incorporate the egg whites little by little then place in the refrigerator for 12 hours.
- Form long sausages of 10 cm and ø 5 cm, with a pastry bag or 2 spoons.
- Dust with flour and shape, slightly rounding the ends.
Prepare the Nantua sauce: fry the 100 g of sliced Paris mushrooms in a pan with 20 g of butter, without colouring, add the - cream and salt.
- Simmer for 2 hours. Filter this mushroom-infused cream through a strainer or a very fine strainer.
- Preheat the oven to 180°C (th. 6). Melt 15 g of butter in a saucepan then add the flour and cook over low heat for 10 minutes.
- Add the crayfish butter, milk and cream to the mushrooms. Bring to a simmer, 10 minutes, turning.
- Arrange the sausages in a gratin dish and bake for 15 min.
- Prepare the mushroom filling: wash the 200 g of brown mushrooms, cut them into quarters.
- Fry them in grapeseed oil and butter, season and drain.
- Coat the sausages with Nantua sauce, sprinkle with mushrooms. Serve immediately.
Anne-Sophie Pic’s Richelieu pudding
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Anne-Sophie Pic’s Richelieu pudding Recipe – Anne-Sophie Pic’s Richelieu pudding Recipes
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