JACQUES SAINT WITH THE RASPBERRY BUTTER

Preparation 30 mn
Cooking 8 mn
For 4 people

    20 nuts of Saint-Jacob
    3 shallots
    1 raspberry vinegar glass
    125 G of cream floweret
    200 G of fine butter
    1/4 of cucumber
    2 turnips
    1 carrot
    2 tomatos
    2 Beautiful potatoes of Fontenay
    400 G of believed spinaches

To peel and émincer shallots.
In a pan thick à.fond, to pour the vinegar, to add shallots, to make reduce on very soft fire until almost total
evaporation. To add the butter cut in small pieces.
To dissolve while mixing with the whip.
To taste and rectify the seasoning so necessary. To reserve for the heat.
To peel vegetables, to cut them of pieces and to turn them (their to give a form of olivette), them to make cook with the vapor, 6 mn for
carrots and potatoes, 4 mn for turnips, 3 mn for cucumbers.
To make cook nuts of Saint-Jacob 4 mn to the vapor.
To preheat the plates of service.
Y to pour sauce for good napper. To deposit nuts of Saint-Jacob and vegetables.
To be useful at once.

Wines
Montrachet
This wine is plenitude, tenderness, flexibility, consistency with scents of honey, mild tobacco, of hazel nut, dlamande, spices...
To be used for 9-10°C