In the colours of the garden

With morning jellies and campaign in the colours of the autumn, finished the entering cold it is time to return to comforting soups.
Here is a classic at home, always appreciated. A recipe inspired by an ancient programme Good Appetite of course which is suitable for all and adjustable according to the cupboard, the guests and the desire of instant!
For the children I serve her natural, some too much do not like mushrooms, for the big it is the complete, mushrooms and foie gras
With the abundance of ceps which we had this year, nothing simpler! For foie gras I puts it bluntly crude cut in dices and it is the hot velout sauce which be going to poach him just in time and exhale its taste!

The fried ceps and the seasoned dices of foie gras of flower of salt in peppers

The installation? Easy! It is possible to accomplish velout sauce ahead of time, the day before without problem ceps? The same thing. Clean them, cut them in pieces ready to cook, to film them, to reserve them. It will be needed while 2 - 3 minutes to fry them over a high heat during the reheating of the soup. For foie gras, if you have possibility of it, it is good of always in credit some crude edges wrapped individually in its freezer. It is enough to let them return in temperature some hours in the receptacle with vegetables of the refrigerator then to itemise them in dices while ceps cook!
A rational organisation for a smart and quick entrance.

For service, put in the bottom of the small tureens the fried ceps, then the seasoned dices of foie gras of a bit of flower of salt, emulsify in the mixer plunging boiling velout sauce to make it bubble, it pour on the elements of the decoration and serve in succession!
My advice: it is preferable to serve this rich and tasty entrance in small quantity, except pourune the only one St Jacques in truffles and however! You also can to fix utliser the frozen ceps of "Of Picardy" on the condition of buying young cut ceps

The recipe:

For 8 persons
150g of foie gras of duck crude or cooked, itemised in small dices, 300g of chestnuts in preserve [those under space of Crossroad in verrines are very well], 75g of ceps, 75cl of bouillon of poultry home or in defect 3 cubes of hen's bouillon Knorr and 75 cl of water, 25cl of liquid light cream [brid lice 15 % for example], olive oil, salt, pepper, flat parsley.

Bring to the boil the bouillon of poultry and the chestnuts and cook in tremble 15mn, incorporate the cream, give a boiling. Mix to get a sparkling cream, to rectify the flavouring, to reserve.
Fry in the olive oil ceps cut in pieces and salt, reserve on some absorbing paper. Divide in the bottom of the small bowls ceps and dices of foie gras, pour over the cream of chestnuts warmed up and emulsified, intersperse with carved flat parsley.

Not to serve big quantities, this cream is rich and it is better to stay a bit on its hunger.
It is possible of course according to supply or to replace ceps of not other seasonal mushrooms.

VVARIANTE: make a Chantilly cream in foie gras, poach it on the bouillon of chestnuts in ceps very warm, cross it 30 seconds under the grill of the oven and intersperse it with a little powder of ceps got by mixing 2 dried ceps. Of course he am not n cesaire for this version to put the fatty dices of time in velout sauce.

You live in the Paris region? You want to accept? This information is for you!

During my recent visit in the living room "Cuisinez ", I had the pleasure of meeting pretty B r nice, creative young person of firm who innovates with a concept very tendency:

> 40 Grains of Salt
  - Add your Grain of Salt
  - Flux RSS of the Grains of Salt

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