Veal fillet with chanterelle mushrooms on a bed of chives in sauce
There are chanterelles right now, if you are lucky enough to be in these generous regions like Sologne, for example, well here is a delicious recipe
Difficulty:[usr 2]
Peel the shallot and cut it into cubes, clean the mushrooms with a damp cloth, brown the diced shallots in half the butter, add the mushrooms and pour in the broth.
Trim the veal, season with salt and pepper, put it in the hot broth and brown it over a low heat for about ¼ hour, then remove the veal and mushrooms from the broth, keep them warm.
Reduce the broth by half, over a high heat, add the fresh cream and, using a mixer, beat the rest of the butter into the sauce.
Wash the chives, reserve a few sprigs and finely chop the rest, season the sauce with salt and pepper, add the lemon juice and the chives.
Cut the veal into slices and fan it out in the center of the plate, arrange the mushrooms, coat with sauce, garnish with a few stalks of chives.
Arugula and rabbit liver pasta salad
Cook the pasta in plenty of salted boiling water, drain and rinse with cold water,
Sort and wash the salad, set aside a few leaves for decoration, cut the rest into strips, put the butter in a casserole dish and quickly braise the salad, add the pasta, old vinegar and mustard, salt and pepper.
Peel the onions and cut them into cubes. sear the livers in olive oil, take them out of the casserole and then brown the diced onions in the same casserole, moisten with the aceto vinegar, add the juice, let reduce a little, salt and pepper
Season the livers, cut them and arrange them on the arugula and pasta salad. Drizzle with sauce. toss the reserved arugula leaves with the walnut oil, and decorate the plates.
Chef Hubert's creations
