Small cabbage stuffed with lobster
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Quails à la dauphinoise
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Saint-Jean Salad
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Cheeses
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Ginette strawberries
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Small cabbage stuffed with lobster
Ingredients for 8 people:
For the choux pastry:150 g flour-80 g butter_ 5 eggs – 3 dl water – salt. For the stuffing:1 lobster of 1 kg – 30 g of butter – 30 g of flour – 0.3 l of milk – 1 egg yolk – 1 dl of fresh cream – salt – pepper.
Boil 3 liters of salted water in a large saucepan, add the unshelled lobster and cook for 25 minutes over low heat. Remove the lobster from the cooking water. Split the shell on the belly side, spread the two sides and remove the flesh without dividing it. Cut this flesh into small pieces; put it on hold in the warm.
Prepare a choux pastry:put cold water, salt and butter divided into small pieces in a medium saucepan. Bring the pan to medium heat, stir occasionally with a wooden spoon. As soon as the butter is melted, remove the pan from the heat and throw in the sifted flour all at once, stir vigorously with a wooden spoon. return the pan to low heat to dry out the dough, continuing to swirl, the dough will soon come away from the pan in a clump on the surface of which the butter will slightly ooze.
Remove the pan from the heat, break an egg and add to the dough, work then incorporate the remaining eggs without stopping stirring. The dough should be creamy, smooth and shiny.
Put the dough in an 8 to 10 mm plain piping bag, lightly butter the baking sheet, form on this sheet 16 small heaps of dough spaced enough apart so that they can inflate without touching. Bake for 25 to 30 minutes in a fairly hot oven (thermostat 6-200°C).
Prepare a béchamel with the butter, flour and milk. off the heat add the egg yolk worked with the cream, stir well, add the lobster.
Slit the puffs horizontally around a third of their edges, fill each puff with the hot stuffing, line the puffs up in a serving dish and serve immediately.
You can replace the lobster with crab.
Quails à la dauphinoise:
Ingredients for 8 people:8 fatty quails – 8 beautiful vine leaves – 8 thin strips of bacon – 1 large heart of lettuce – 1.5 l shelled peas – 8 thin slices of white ham – 150 g of butter – salt – pepper – 1 pinch of sugar.
Cut the heart of lettuce into a chiffonade, melt it over low heat with 25 g of butter, add the peas and leave to cook for 25 minutes over low heat, purée these vegetables; add salt, pepper, sugar and stir the purée with a wooden spoon over high heat to thicken it, finish by adding 50 g of butter, keep warm.
Salt and pepper the quails, bridle them, wrap each quail first in a vine leaf then in a bard of bacon; string; Place them side by side on the rack of a broiler pan. Sprinkle them with 50 g of melted butter and put in the oven (thermostat 8, 240°C°) for 8 minutes; remove the quails from the oven, lower the temperature (thermostat 6, 200°C).
Line the bottom and sides of a hollow baking dish with the slices of ham and butter it with the rest of the butter, spread the hot pea purée in the dish as well garnished. Remove the bard and the vine leaf from the quails, arrange them on the pea puree and press them down slightly. Put in the oven for 10 minutes (thermostat 6, 200°C).
Serve in the baking dish.
Saint-Jean salad:
Ingredients for 8 people:150 g green beans – 150 g asparagus tips – 1 cucumber – 2 artichoke bottoms – 1 lemon – 2 gherkins – 2 hard-boiled eggs – tarragon. And for the mayonnaise:1 egg yolk – 1 spoonful of mustard – 2.5 dl of oil – vinegar _ mustard – salt – pepper.
Cook separately in boiling salted water, the beans cut into diamonds and the asparagus cut into the size of a hazelnut, cut the cucumber peeled into rings, do it drain with salt, on a colander, for 30 minutes.
Prepare the mustard mayonnaise.
Harden the eggs; peel them and cut them into slices, arrange the salad elements in small separate piles on a dish, coat with the mayonnaise, decorate with the slices of gherkin and hard-boiled eggs and tarragon leaves. Serve chilled.
Ginette strawberries:
Ingredients for 8 people:for the lemon ice cream:250 g of sugar – 0.5 l of water – 4 lemons – 1 orange – 2.5 dl of fresh cream . for the filling:0.750 kg of small strawberries – 75 g of powdered sugar – 2.5 cl of curaçao – 1 dl of champagne – 60 g of crystallized violets – 1 candied orange peel – 5 dl of whipping cream – 1 sachet vanilla sugar.
Ice:melt the sugar in the water, bring to a low heat; wait until the syrup has boiled for a few seconds. Finely grate the zest of one lemon and add it to the syrup. Let cool, pan covered, for one hour.
Squeeze the lemons and the orange, pass the juice through a sieve adding the cold syrup, put this syrup for 30 minutes in the refrigerator, beat the whipped cream and stir in Gently in cold syrup, pour the mixture into an ice cream mould. Put this mold 2 or 3 hours in the freezer compartment.
Wash the strawberries, hull them, dry them and put them in a deep dish. Sprinkle them with 50 g of sugar, drizzle them with curaçao and el champagne, leave to macerate for 30 minutes.
Crush the crystallized violets, cut the candied orange peel into small cubes, add the rest of the sugar. and vanilla sugar with whipping cream.
Remove the ice cream in a deep dish; put the strawberries and their syrup on the ice cream, pour the sweet cream over the strawberries and sprinkle with the crushed violets and the cut orange peel, serve immediately.
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