Finely chop the pheasant bones and lightly color in oil.
Add the diced celery, onion, carrot and the pepper and braise at a moderate temperature in the saucepan. Pour off the oil. Extinguish with white wine and Noilly Prat, make and then fill with the chicken stock. Make again and then fill up with the fond blanc. Reduce to a third, pour in the whipped cream and make for another 15 minutes. Season strongly with salt and freshly ground pepper. Strain the sauce through a fine-mesh sieve and pour into a saucepan. Add the butter and beat in a hand mixer. Season with Noilly Prat and salt if necessary.
Make the grapes in slightly boiling water for 2 to 3 minutes, until the fruit has taken the color of the skin. Then rinse in cold water, skin the grapes, cut them in half and remove the seeds.
Just before serving, melt the butter, sprinkle a little sugar, add the grapes and boil away the sugar with the reduced white wine. Boil gently, season strongly with salt and freshly ground pepper.
For the croutons, cut the edge of the toast into small pieces. Using a round cookie cutter (about 4 cm ø), cut out 24 crescents from the toast slices. Melt the butter with the olive oil in a frying pan, add the crescents and fry over medium heat with the thyme until golden brown on both sides. Drain the excess fat on kitchen roll.
The
Related Recipes:
Stuffed Quail in Balsamic Sauce with Truffled Mashed Potatoes and Sugar Snap Peas1 hour, for the ambitious For the quail filling: Cut chicken breast meat into small pieces and freeze in...
Chicken Thighs with Sherry-Morel SauceWash the morels properly with water, then soak them in a baking dish with cold water for about three hours...
Herb Mushrooms in Vegan Sauce with PastaFor the herb mushrooms in vegan sauce with pasta, clean the herb mushrooms and cut into bite-sized pieces...
Boiled Beef in Beaujolais Braised, with Two Kinds of BlackSeason the boiled beef with salt and pepper, fry in a casserole with a little oil until brown on all sides...
Barley and Vegetables Risotto with MeatSauté the onion in the butter. Add the barley and carrots and sauté briefly, turning. Extinguish with white...
Fillet of Veal with Asparagus-Morel RagoutA delicious mushroom dish for any occasion! Cook the white asparagus spears in the prepared broth until crisp...
Cream of Celery Soup with Spinach DumplingsRinse spinach and drain. Remove the peel from the shallot and chop finely. Heat 1 tbsp. butter in a frying...
Whole Grain Christmas StollenFor the yeast dough, pour the milk into a saucepan and let the yeast melt in it. Add the whole wheat flour...
Burgundy Sauce – Sauce BourguignonneBoil red wine with chopped parsley stems, thyme, shallots, bay spice and cleaned mushrooms cut into flakes for...
Colombian Coconut Rice – Arroz Con Coco FritoDrain the coconut water, collect it and add it with warm water to 250 ml. Grate the coconut meat, add the...