Difficulty:[usr 3]
Cut the potatoes into large cubes, blanch quickly, drain and brown in butter with a hint of garlic
Peel and core the apples, core and cut into 1 cm slices, poach in a syrup, set aside for cooking
Cut the pudding into slices of 2 m/m,
Similarly, cut the belly into thin slices,
Remove the skin from the sausage,
Pass the slices of blood sausage (2 x 15 ml) dry in a very hot pan (well browned), drain and brown the ventrèche,
Arrange a dome of garlic potatoes in a circle at the top of the plate, place the ventrèche on top, underneath arrange in a half-rosette and alternate pudding and pan-fried potatoes, surround with port sauce, give a few turns of the mill pepper, top with a hint of cinnamon.
Decorate with a bay leaf and a sprig of rosemary.
Hubert port sauce:
Peel and chop the shallots,
Melt them in a little butter
Deglaze with port and red wine, add brown sugar and nutmeg, reduce to ice
Wet veal stock,
Let reduce again,
Strain through cheesecloth
Beat in butter (winnow) off the heat
Salt and pepper from the mill
