Fried mushroom fricassee with Roquefort
Stage 1 :
Fry for 5 minutes under a fast heat the girolles, the horns of plenty and the morels (soaked before hand in lukewarm water if they were dried in a pan with 30g of butter , sliced chives as well as the thin sliced shallots.
Stage 2 :
Add the cream and the Roquefort pieces . Cook for 5 minutes and serve hot with the thickly- cut medium- cokked slices of venison with salt & pepper in a frying pan with the butter left
The good conbination Château LAULAN DUCOS 2000
Pavé de chevreuil, poêlé, fricassée de champignons
Ingredients for 4 people :
- 4 thickly-cut slices of venison filet
- 200 g Roquefort cut into pieces
- 200 g of girolles

- 150 g of morels
 ( frozen or dried )

- 150 g of horns of plenty

- 2 shallots

- ¼ of a bunch of chives

- 50 g of butter

- 25 cl of light cream

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Stage 1 :
Place the joined in a concave dish, baste it with dive oil and lemon,salt, pepper, crush the herbs in the hollow of the hand and distribute them on the roast meat. Let the whole marinate for 1 hour basting the meat from time to time
Stage 2 :
Take out the joint from the marinade, wipe it quickly and put it an oven-proof dishand brown it at an average temperature ( 220° -thermostat 6 ) for 20 minutes. Then add a glass of water in the dish as well as the unpeeled cloves of garlic. Continue the roasting for 1 hour and 10 minutes turning over the joint every 15 minutes.
Stage 3 :
The joint can be served with fried zucchini, ratatouille or potatoes au gratin.
The good conbination : INSULA JOVIS 2001
Carré de porc à l'ancienne
Ingredients for 4 people :
- 1 loin of pig boned : 1,8 Kg
- 1 lemon juice
- 4 tablespoons of olive oil

- thyme

- bay tree

- savory

- origano

- 2 cloves of garlic

- salt, pepper

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Stage 1 :
Pre-heat your oven at 210 °C (termostat 7).Peel the onions, peel and remove the germs of the; clean the mushrooms and wipe them. Dilute the "fond de veau" in 50cl of hot water.
Stage 2 :
In an ovenproof saucepan heat up the oil over a fast heat. Brown the veal chop until it's brown on both sides. Add the onions, the garlic and the bay leaf. Pour the veal juice in the bottom of the pan. Salt, pepper and put it in the oven for approximately 40 minutes.
Stage 3 :
During that time, fry the mushrooms in some oil. After a few minutes, strain them and throw away the given out water. Melt the butter over a fast heat in the frying pan and fry again the mushrooms for some minutes. Salt, pepper and reserve.Keep them hot.
Stage 4 :
Take out the veal chop from the oven and present it in the saucepan after having put the mushrooms inside & decorated it with flat-leaved parsley.
The good conbination : Château LAULAN DUCOS 2001
Côte de veau aux champignons
Ingredients for 4 people:
- 1 big veal chop
- 12 pickling onions
- 500 g of mushrooms

- 2 cloves of garlic

- 1 bay leaf

- 3 tablespoons of "fond de veau"

- 3 tablespoons of oil

- 25 g of butter

- flat-leaved parsley

- salt, pepper

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Stage 1 :
Mix 4 soya sauce spoons with 4 honey spoons. Put the Duck aiguillettes in this marinade and shir up to coat the meat and let marinate it for 2 hours. Strain the aiguillettes and let them dry in an absorbent foil for one hour.
Stage2 :
Peel the 2 onions and cut them into thin slices. Peel and cut the chives in thin pieces.
Stage 3 :
Heat 4 groundnut oil spoons in a hight-sided frying pan. Fry the pecking aiguillettes for about 5 minutes and take them out of the pan. Deglaze with 10 cl of white wine and add the onions, a coffee spoon of Sichuam pepper, salt and pepper. Let the white wine evaporate for a few seconds over a fast heat, then slow down the heat under the pan and add the marinade and the chives. Reduce (by boiling) for a few minutes.
Stage 4:
Lay the aiguillettes in the dish and top them with the Sichuam pepper sauce.
The good conbination : Château LAULAN DUCOS 1999
Aiguillettes laquées au poivre de Sichuam
Ingredients for 4 people :
- 600 g Duck Aiguilettes
- 4 tablespoons of sojasauce
- 4 tablepoons of honey

- 2 whites pickling onions

- 4 chives

- 1 tablespoon of Sichuam pepper

- 4 tablespoon of groundnut oil

- salt, pepper



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