| 摘要 |
A papillote of pigeon, foie gras and green cabbage, made by (1) marinating pigeon fillets in a pickling brine containing salt, sugar, polyphosphate (/= 20 g/l) and nitrite salt (/= 30 g/l) for /= 12 hours, draining the fillets, colouring the fillets under a grill and storing at 3 deg C; (2) marinading the trimmed foie gras in a pickling brine containing salt, sugar, nitrite salt (/= 5 g), ascorbate (/= 0.3 g) and polyphosphate (/= 0.9 g) in 50 g water for /= 48 hours, and storing at 3 deg C; (3) dipping the cabbage leaves in aqueous brine containing salt, /= 80 g/l of a polyphosphate such as Brifisol 512 (RTM), draining, steaming for 4 minutes and storing at 3 deg C; (4) wrapping a pigeon fillet and a piece of foie gras in a cabbage leaf, enclosing the assembly in foil to retain the shape, and precooking in a steamer at 80 deg C for 15 minutes; (5) after cooling, removing the foil, packaging the papillote in a sachet under vacuum followed by re-injection of an inert gas, then cooking for 6 h at 60 deg C and cooling to 1 deg C. A sauce to serve with the dish is made by (1) browning the pigeon carcases and trimmings in an over at 290 deg C for 15 minutes, (2) sweating some carrots, onions and garlic in oil and draining, (3) simmering the ingredients together for 45 minutes and reducing the liquor down, (4) draining and adding a thickener and emulsifier such as gelatine or modified starch, packaging in a vacuum sachet and pasteurising at 80 deg C for 60 minutes. |
