Cooking Recipe Preparation time
45 mn
Cooking Recipe Ingredients
• 1 poularde of Bresse of 1,7 kg • 1 carrot • 1 onion • 2 c. of poultry • bottom 2 ladles of cream • butter • 4 nets of anchovy • 20 g of rosemary |  |
Cooking recipe preparation instructions
Start with seizing the poularde, cut the ailerons and remove skin. Practice a deep incision then in full flesh, until the bone of the carcass, while bordering right and left to quick the one of the breastbone. Hire the blade of the knife in the joint of the wing and detach only one piece the whole fleshy part, that one calls the supreme. With a small knife, make 5 or 6 incisions in the flesh of the supreme and thread small pieces of anchovy in. Peel the carrot and the onion and cut them in small small discs. Put in a pan 30 g of butter and make color the supreme. Add the pieces of carrots and the onions then, 2 spoons of poultry bottom, 2 ladles of cream, and let cook to late means about a quarter of hour. At the end this short period, remove the supreme of the pan and reserve
Restaurant
Name: | L'Oustau de Baumanier |
Phone: | +33 4 90 54 33 07 |
Website: | www.oustaudebaumaniere.com |
Address: | N/A |
City: | Les Baux de Provence |
Country: | Fr |
Overview: | "In the middle of lavender fields and scrubland scents, giant sunflowers and green vineyards, the unique rocks from Baux de Provence, a charming small medieval village overhanging the valley, raise high. Founded by its grand-father Raymond Thuillier, L'Ousteau de Beaumaniere is part of a paradise, where Jean Andre Charial will let you carry away with the Alpilles, the rocks and the Provence. After more than 50 years of welcoming and receiving guests from all over the world, cinema stars, famous writers and politicians such as General De Gaulle, L'Oustau de Baumaniere is the perfect equilibrium between a rustic character and elegance, incorporating the art de vivre from Provence." |
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